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OT not getting to Barbados the hard way
On Fri, 26 Nov 2010 12:10:57 -0800 (PST), "JustWaitAFrekinMinute!"
wrote: On Nov 26, 1:29*pm, wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. How low can you keep the temps on something like that? I smoke my meat at 160 degrees F and don't let the smoke house get hotter. I do that with a length of 8" pipe from the fire box to the smokehouse... I always wondered how you kept the temps that low for so long without some flame in the firebox... Here's the smoker: http://www.brinkmann.net/products/de...tem=810-7080-K The temps are pretty low, but hot enough to do a 15lb turkey in about 8-10 hours. Of course, the outside temp will have a lot to do with that. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Fri, 26 Nov 2010 16:03:08 -0500, I am Tosk
wrote: In article , says... On Fri, 26 Nov 2010 12:10:57 -0800 (PST), "JustWaitAFrekinMinute!" wrote: On Nov 26, 1:29*pm, wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. How low can you keep the temps on something like that? I smoke my meat at 160 degrees F and don't let the smoke house get hotter. I do that with a length of 8" pipe from the fire box to the smokehouse... I always wondered how you kept the temps that low for so long without some flame in the firebox... Here's the smoker: http://www.brinkmann.net/products/de...tem=810-7080-K The temps are pretty low, but hot enough to do a 15lb turkey in about 8-10 hours. Of course, the outside temp will have a lot to do with that. How do you know when it's done? Most of the turkeys I've used have the built in thermometer, which usually allows them to be a little overcooked. When the thigh is loose, it's done. The nice thing about the smoker is that you can leave the bird on for an extra hour or two with no severe consequences. But, now that I've started the rotisserie turkeys, I don't do them on the smoker any more. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Thu, 25 Nov 2010 15:13:18 -0500, wrote:
On Thu, 25 Nov 2010 11:44:40 -0800, wrote: On Thu, 25 Nov 2010 13:26:50 -0500, wrote: On Thu, 25 Nov 2010 10:13:19 -0800, wrote: If you want to be safer while flying, don't allow the cockpit doors to be opened during flights. Then, no matter what sharp implement is available (and there are plenty) the pilots can't be involved other than landing the plane. Have you ever watched the dance they go through when a pilot uses the rest room? (it involves most of the air crew) A bad guy is not going through that door, knife or not. The Israelis don't have this problem... Why not? short flights? I don't know if they have the inaccessible from the passenger compartment doors for long flights, but they fly internationally. |
OT not getting to Barbados the hard way
On Fri, 26 Nov 2010 08:56:16 -0500, Crotchedy Harry
wrote: In article , says... On Thu, 25 Nov 2010 13:26:50 -0500, wrote: On Thu, 25 Nov 2010 10:13:19 -0800, wrote: If you want to be safer while flying, don't allow the cockpit doors to be opened during flights. Then, no matter what sharp implement is available (and there are plenty) the pilots can't be involved other than landing the plane. Have you ever watched the dance they go through when a pilot uses the rest room? (it involves most of the air crew) A bad guy is not going through that door, knife or not. The Israelis don't have this problem... Because they profile. Most hard core liberals are against profiling, don't you know? We profile also, but we don't do enough of intelligent profiling. Most right-wing morons are against rational thought, don't you know? |
OT not getting to Barbados the hard way
On Thu, 25 Nov 2010 14:03:33 -0800 (PST), "Jack."
wrote: On Nov 25, 1:13*pm, wrote: On Thu, 25 Nov 2010 07:48:26 -0800 (PST), "Jack." wrote: On Nov 24, 8:39*pm, wrote: On Wed, 24 Nov 2010 14:19:37 -0800 (PST), "Jack." wrote: On Nov 24, 4:42*pm, wrote: On Wed, 24 Nov 2010 15:18:16 -0500, "MMC" wrote: I agree with Ken, I'm not afraid of someone seeing my scanned image, having some guy search me for contraband or making me take off my jacket and shoes. As long as EVERYONE has to follow the same production and EVERYONE is subjected to the same inconvenience, we'll all stay safe. It's unfortunate things have gotten to this point but, maybe because of the new rules, at least they got home safe. ------- The company that makes the screening machines is represented by Michael Chertoff, former DHS head (DHS owns TSA) and the machines are being bought with Obama bailout money (another 1,000 for $300M). I guess that makes it bipartisan? If the new measures were above board, why can you be charged (and fined up to $11k) for not playing along instead of just not being allowed to board, like before? It's about corruption and coercion, under the BS cover of security. I'm boycotting air travel until Obamas wife and kids go thru this cr*p. There's a big diff between being safe and feeling safe. It's a pretty widely held understanding that the scanning and groping don't make us safe. We need intelligent profiling, and we need a layered approach. Most of this should happen before the airport. This is all to make flying on a commercial flight safer, and it does achieve something toward that. *It does not try to make the airport itself safe... that has never been the goal. *If a terrorist simply wants to kill lots of people, there are many environments that are more target dense and less secure than an airport. *Concerts and sporting events, to name two. Something, but not very much. Why would a terrorist care if he killed people on the ground vs. in the air? It's pretty obvious that anyone trying to get on a plane has to go through a lot more hassle than simply walking into the airport. I thought the point was to make us safer? I don't recall DHS claiming to make us safer only on the plane. The conversation is about TSA agents and security screening at airports. *That's only about airborne security. Wider DHS measures are another thing completely. So boarding isn't related to airborne security? Nice try! ??????? The boarding process is exactly what we were talking about. That begins when you leave the general area, process through TSA security, and go to the gate area. Ticketed passengers only. It's not just walking down the jetway. Do you understand the distinction, and process? You said it was all about agents and security screening. I said that the point was to make us safer when we fly. That has to include the in-the-airport part, which is pre-boarding also. If you want to be safer while flying, don't allow the cockpit doors to be opened during flights. Then, no matter what sharp implement is available (and there are plenty) the pilots can't be involved other than landing the plane. ?????? The cockpit doors were reinforced after 9/11 to prevent forced entry. Have you not flow in the last 9 years? Reinforcing them and not allowing them to be opened are two different things. Have you not read anything related in the last 9 years? |
OT not getting to Barbados the hard way
John H wrote:
On Fri, 26 Nov 2010 11:19:19 -0500, wrote: On Fri, 26 Nov 2010 09:28:13 -0500, wrote: Liberals don't want you profiling. They do it all the time. It's called "sizing up" the opponent. The thing is when they make a mistake, they never admit they were wrong. Check out Krause, Deplume, Jps, Donny etc. You'll see what I mean. Knock it off. Seriously. Hope your Thanksgiving went well! My rotisserie turkey was spectacular. Just wish I could do one bigger than 15 lbs, 'cause there's not enough leftovers for another meal. This year I put the ham on a water smoker for about four hours. Wow. What a great flavor. I have a WSM and the water pan is just a messy heat-sink. I use mine a lot for other meats and have learned that filling it with clean sand and covering that with foil does the same job - maybe better, without the need to watch the water and clean the pan later. |
OT not getting to Barbados the hard way
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OT not getting to Barbados the hard way
JustWaitAFrekinMinute! wrote:
On Nov 26, 1:29 pm, wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. How low can you keep the temps on something like that? I smoke my meat at 160 degrees F and don't let the smoke house get hotter. I do that with a length of 8" pipe from the fire box to the smokehouse... I always wondered how you kept the temps that low for so long without some flame in the firebox... 160º is low. 225º+ is typical. Since most meat has to be cooked to more than 160º it must take a long time to get it to pit temp. |
OT not getting to Barbados the hard way
John H wrote:
On Fri, 26 Nov 2010 13:29:56 -0500, wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. For the ham, I also throw in some cloves and half a bottle of red wine. Gives a nice flavor. Have you looked here, yet? They have a lot of good information... http://www.virtualweberbullet.com/cook.html |
OT not getting to Barbados the hard way
On Fri, 26 Nov 2010 18:02:58 -0500, I am Tosk
wrote: In article , says... On Fri, 26 Nov 2010 17:23:44 -0500, John H wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... Why do you say, "If the pop up timer....?" The timer indicates the internal temp of the meat has reached a 'safe to eat' state. Whether or not the bird has a pop up gauge (not a timer), it must still be 'cooked' to a state of doneness. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Fri, 26 Nov 2010 18:14:59 -0500, I am Tosk
wrote: In article , says... In article , says... On Fri, 26 Nov 2010 17:23:44 -0500, John H wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... What kind of wood do you guys use? The reason I have to ask here is I need to make a new smokehouse and I am trying to decide if I should do that or just buy one of these "smokers"... I have thought of making a hybrid using one of them though with my Father in laws' Baffle system for redirecting smoke and at least 6 feet with 8 inch stovepipe... I could make a nice box out of wood if I wanted to... I use hickory, mesquite, or, if I can get it, apple. We had to cut down a hickory tree in the back yard, so I've had lots of hickory to use. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Fri, 26 Nov 2010 22:11:35 -0500, L G wrote:
John H wrote: On Fri, 26 Nov 2010 11:19:19 -0500, wrote: On Fri, 26 Nov 2010 09:28:13 -0500, wrote: Liberals don't want you profiling. They do it all the time. It's called "sizing up" the opponent. The thing is when they make a mistake, they never admit they were wrong. Check out Krause, Deplume, Jps, Donny etc. You'll see what I mean. Knock it off. Seriously. Hope your Thanksgiving went well! My rotisserie turkey was spectacular. Just wish I could do one bigger than 15 lbs, 'cause there's not enough leftovers for another meal. This year I put the ham on a water smoker for about four hours. Wow. What a great flavor. I have a WSM and the water pan is just a messy heat-sink. I use mine a lot for other meats and have learned that filling it with clean sand and covering that with foil does the same job - maybe better, without the need to watch the water and clean the pan later. Normally, the water pan lasts for about six hours before needing a refill. I use it to add flavor to whatever I'm smokings, unless it's fish. With fish I just use water. A decent sized turkey will take about ten hours to smoke, so I usually have to add water (or wine, etc) only once or twice. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Fri, 26 Nov 2010 22:13:46 -0500, L G wrote:
wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. It really doesn't add anything to the meat that you are smoking. I have read a lot and learned a lot. There are other methods that are simpler and cleaner. Sand is the favorite. Nothing in the pan is 2nd. To each his own. I think adding ingredients to the water, like wine or cloves or lemons, etc, does add flavor. I don't see why cleanliness is a problem. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Fri, 26 Nov 2010 23:49:06 -0500, I am Tosk
wrote: In article , says... wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. It really doesn't add anything to the meat that you are smoking. I have read a lot and learned a lot. There are other methods that are simpler and cleaner. Sand is the favorite. Nothing in the pan is 2nd. Well, if you are still talking about cooking the meat at 225 plus degrees, you are reading the wrong material;) My Weber grill cooks at that temp, but not the smoker. The water never gets hot enough to boil. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
In article ,
says... In article , says... In article , says... On Fri, 26 Nov 2010 17:23:44 -0500, John H wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... What kind of wood do you guys use? The reason I have to ask here is I need to make a new smokehouse and I am trying to decide if I should do that or just buy one of these "smokers"... I have thought of making a hybrid using one of them though with my Father in laws' Baffle system for redirecting smoke and at least 6 feet with 8 inch stovepipe... I could make a nice box out of wood if I wanted to... If you buy a smoker, make it an offset firebox kind. Much easier to regulate. I've even used mine to smoke cheese. |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 10:38:26 -0500, I am Tosk
wrote: In article , says... On Fri, 26 Nov 2010 18:14:59 -0500, I am Tosk wrote: In article , says... In article , says... On Fri, 26 Nov 2010 17:23:44 -0500, John H wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... What kind of wood do you guys use? The reason I have to ask here is I need to make a new smokehouse and I am trying to decide if I should do that or just buy one of these "smokers"... I have thought of making a hybrid using one of them though with my Father in laws' Baffle system for redirecting smoke and at least 6 feet with 8 inch stovepipe... I could make a nice box out of wood if I wanted to... I use hickory, mesquite, or, if I can get it, apple. We had to cut down a hickory tree in the back yard, so I've had lots of hickory to use. I use Hickory and Apple when I can get apple. Is your Hickory of the "Shag Bark"? I have a huge hunk of Shag Bark here I use. I am trying to decide what wood to make the smoker out of, I can actually get Hickory boards, air dried but it costs big.. I believe it was the shellbark, but I wouldn't bet big money on it. Bugs got it. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 10:40:28 -0500, I am Tosk
wrote: In article , says... On Fri, 26 Nov 2010 18:02:58 -0500, I am Tosk wrote: In article , says... On Fri, 26 Nov 2010 17:23:44 -0500, John H wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... Why do you say, "If the pop up timer....?" The timer indicates the internal temp of the meat has reached a 'safe to eat' state. Whether or not the bird has a pop up gauge (not a timer), it must still be 'cooked' to a state of doneness. No, not if it's smoked... My smoked meat never gets above 160 degrees, it's smoked, not cooked. Well, that's fine. As long as 160F has killed all the bad things, you're good to go. I don't know the temp required to pop out the gauge, but I'm guessing it's at the 'safe to eat' temp. For a turkey breast, which is where the gauge is, the experts say: "The best temperature to remove the turkey for perfectly cooked white meat is 155-160 degrees breast temperature." http://www.cooks.com/rec/story/66/ So, I'd say we're both smoking. But I'd sure not say that my turkey wasn't smoked!! -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 10:41:52 -0500, Crotchedy Harry wrote:
In article , says... In article , says... In article , says... On Fri, 26 Nov 2010 17:23:44 -0500, John H wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... What kind of wood do you guys use? The reason I have to ask here is I need to make a new smokehouse and I am trying to decide if I should do that or just buy one of these "smokers"... I have thought of making a hybrid using one of them though with my Father in laws' Baffle system for redirecting smoke and at least 6 feet with 8 inch stovepipe... I could make a nice box out of wood if I wanted to... If you buy a smoker, make it an offset firebox kind. Much easier to regulate. I've even used mine to smoke cheese. The easy way to regulate a Brinkman's is to take the lid off every now and then. Each time the lid is removed and the heat is allowed to escape, a half hour gets added to the cooking time. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
I am Tosk wrote:
In articlew_idnRYXdLCu523RnZ2dnUVZ_vydnZ2d@giganews. com, says... JustWaitAFrekinMinute! wrote: On Nov 26, 1:29 pm, wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. How low can you keep the temps on something like that? I smoke my meat at 160 degrees F and don't let the smoke house get hotter. I do that with a length of 8" pipe from the fire box to the smokehouse... I always wondered how you kept the temps that low for so long without some flame in the firebox... 160º is low. 225º+ is typical. Since most meat has to be cooked to more than 160º it must take a long time to get it to pit temp. No, 225 is way to high, that is cooking the meat. Properly smoked meat never get's above 160 to 165 degrees... If you are hotter than that, you are cooking the meat. When I am done smoking pork, it's still reddish as if it's raw but the taste and texture are fine... And it is safe to eat. Once smoked properly, it keeps real well too. Don't be fooled by the BBQ equipment makers play on words... Those things you guys are using are BBQ grills, not smokers. They cook the meat, they don't smoke it.. Come by my place sometime and I will show you some smoked meat;) Not trying to be a prick but I am getting ready to build a new smoke house, and was curious... Properly smoke pork shoulder is 190º and beef brisket is 170º. How can you reach those temps with a 165º smoker? |
OT not getting to Barbados the hard way
John H wrote:
On Fri, 26 Nov 2010 18:14:59 -0500, I am wrote: In , says... In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... What kind of wood do you guys use? The reason I have to ask here is I need to make a new smokehouse and I am trying to decide if I should do that or just buy one of these "smokers"... I have thought of making a hybrid using one of them though with my Father in laws' Baffle system for redirecting smoke and at least 6 feet with 8 inch stovepipe... I could make a nice box out of wood if I wanted to... I use hickory, mesquite, or, if I can get it, apple. We had to cut down a hickory tree in the back yard, so I've had lots of hickory to use. Toss the mesquite or save it for beef - and use it sparingly. I prefer fruit woods with hickory. The mixture depends on the meat. |
OT not getting to Barbados the hard way
John H wrote:
On Fri, 26 Nov 2010 22:11:35 -0500, L wrote: John H wrote: On Fri, 26 Nov 2010 11:19:19 -0500, wrote: On Fri, 26 Nov 2010 09:28:13 -0500, wrote: Liberals don't want you profiling. They do it all the time. It's called "sizing up" the opponent. The thing is when they make a mistake, they never admit they were wrong. Check out Krause, Deplume, Jps, Donny etc. You'll see what I mean. Knock it off. Seriously. Hope your Thanksgiving went well! My rotisserie turkey was spectacular. Just wish I could do one bigger than 15 lbs, 'cause there's not enough leftovers for another meal. This year I put the ham on a water smoker for about four hours. Wow. What a great flavor. I have a WSM and the water pan is just a messy heat-sink. I use mine a lot for other meats and have learned that filling it with clean sand and covering that with foil does the same job - maybe better, without the need to watch the water and clean the pan later. Normally, the water pan lasts for about six hours before needing a refill. I use it to add flavor to whatever I'm smokings, unless it's fish. With fish I just use water. A decent sized turkey will take about ten hours to smoke, so I usually have to add water (or wine, etc) only once or twice. Water, and especially wine, are a waste. Try it both ways. I was skeptical, too! I use sand sealed with foil to keep the grease out. It's easier and better! |
OT not getting to Barbados the hard way
I am Tosk wrote:
In , says... On Fri, 26 Nov 2010 18:02:58 -0500, I am wrote: In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... Why do you say, "If the pop up timer....?" The timer indicates the internal temp of the meat has reached a 'safe to eat' state. Whether or not the bird has a pop up gauge (not a timer), it must still be 'cooked' to a state of doneness. No, not if it's smoked... My smoked meat never gets above 160 degrees, it's smoked, not cooked. What sort of meat are you talking about? |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 22:15:08 -0500, I am Tosk
wrote: In article , says... I am Tosk wrote: In articlew_idnRYXdLCu523RnZ2dnUVZ_vydnZ2d@giganews. com, says... JustWaitAFrekinMinute! wrote: On Nov 26, 1:29 pm, wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. How low can you keep the temps on something like that? I smoke my meat at 160 degrees F and don't let the smoke house get hotter. I do that with a length of 8" pipe from the fire box to the smokehouse... I always wondered how you kept the temps that low for so long without some flame in the firebox... 160º is low. 225º+ is typical. Since most meat has to be cooked to more than 160º it must take a long time to get it to pit temp. No, 225 is way to high, that is cooking the meat. Properly smoked meat never get's above 160 to 165 degrees... If you are hotter than that, you are cooking the meat. When I am done smoking pork, it's still reddish as if it's raw but the taste and texture are fine... And it is safe to eat. Once smoked properly, it keeps real well too. Don't be fooled by the BBQ equipment makers play on words... Those things you guys are using are BBQ grills, not smokers. They cook the meat, they don't smoke it.. Come by my place sometime and I will show you some smoked meat;) Not trying to be a prick but I am getting ready to build a new smoke house, and was curious... Properly smoke pork shoulder is 190º and beef brisket is 170º. How can you reach those temps with a 165º smoker? We have a different understanding of smoke preserving meats. Scotty, I'm beginning to see what the difference may be. It sounds like you are making what we might call 'beef jerky', something that is in the smoker for a few days at a lower than normal temp. Here is what I read about a smoked brisket, for example: "Low and Slow Brisket needs low and slow smoker cooking to reach its ultimate taste and texture. A rule of thumb is that brisket needs one hour per pound at 220 degrees Fahrenheit. It could take more or less time, depending on the smoker temperature and the quality of the brisket." [From: http://www.smoker-cooking.com/howtosmokeabrisket.html] It might be interesting to note that the Red, Hot, and Blue folks do their briskets the same way, at 220F. I learned this when the manager of our local one took me on a tour of his kitchen for my birthday. When you turn 65 and celebrate at R,H,and B, you'll understand! -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
In article ,
says... On Sat, 27 Nov 2010 22:15:08 -0500, I am Tosk wrote: In article , says... I am Tosk wrote: In articlew_idnRYXdLCu523RnZ2dnUVZ_vydnZ2d@giganews. com, says... JustWaitAFrekinMinute! wrote: On Nov 26, 1:29 pm, wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. How low can you keep the temps on something like that? I smoke my meat at 160 degrees F and don't let the smoke house get hotter. I do that with a length of 8" pipe from the fire box to the smokehouse... I always wondered how you kept the temps that low for so long without some flame in the firebox... 160º is low. 225º+ is typical. Since most meat has to be cooked to more than 160º it must take a long time to get it to pit temp. No, 225 is way to high, that is cooking the meat. Properly smoked meat never get's above 160 to 165 degrees... If you are hotter than that, you are cooking the meat. When I am done smoking pork, it's still reddish as if it's raw but the taste and texture are fine... And it is safe to eat. Once smoked properly, it keeps real well too. Don't be fooled by the BBQ equipment makers play on words... Those things you guys are using are BBQ grills, not smokers. They cook the meat, they don't smoke it.. Come by my place sometime and I will show you some smoked meat;) The difference is smoking as opposed to cooking. Smoking was/is done as a means of preserving meat. Hot smoking is used to cook meat while infusing a smoke flavor. http://www.ehow.com/how_2121725_pres...d-smoking.html As opposed to smoke cooking: http://www.smoker-cooking.com/ |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 21:32:36 -0500, L G wrote:
John H wrote: On Fri, 26 Nov 2010 22:11:35 -0500, L wrote: John H wrote: On Fri, 26 Nov 2010 11:19:19 -0500, wrote: On Fri, 26 Nov 2010 09:28:13 -0500, wrote: Liberals don't want you profiling. They do it all the time. It's called "sizing up" the opponent. The thing is when they make a mistake, they never admit they were wrong. Check out Krause, Deplume, Jps, Donny etc. You'll see what I mean. Knock it off. Seriously. Hope your Thanksgiving went well! My rotisserie turkey was spectacular. Just wish I could do one bigger than 15 lbs, 'cause there's not enough leftovers for another meal. This year I put the ham on a water smoker for about four hours. Wow. What a great flavor. I have a WSM and the water pan is just a messy heat-sink. I use mine a lot for other meats and have learned that filling it with clean sand and covering that with foil does the same job - maybe better, without the need to watch the water and clean the pan later. Normally, the water pan lasts for about six hours before needing a refill. I use it to add flavor to whatever I'm smokings, unless it's fish. With fish I just use water. A decent sized turkey will take about ten hours to smoke, so I usually have to add water (or wine, etc) only once or twice. Water, and especially wine, are a waste. Try it both ways. I was skeptical, too! I use sand sealed with foil to keep the grease out. It's easier and better! OK, the purpose of the water, etc, is to add moisture and flavor to the process. What is the purpose of the sand, other than soaking up the drippings? The wine is not a waste! It's a perfectly acceptable means of disposing of a ****ty rred wine someone gave you! -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 22:14:08 -0500, I am Tosk
wrote: In article , says... I am Tosk wrote: In , says... On Fri, 26 Nov 2010 18:02:58 -0500, I am wrote: In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... Why do you say, "If the pop up timer....?" The timer indicates the internal temp of the meat has reached a 'safe to eat' state. Whether or not the bird has a pop up gauge (not a timer), it must still be 'cooked' to a state of doneness. No, not if it's smoked... My smoked meat never gets above 160 degrees, it's smoked, not cooked. What sort of meat are you talking about? Pork is what I usually smoke... I make Kielbasa. I have no doubt that you smoke pork, and that it's internal temp reaches 160F, but I have a doubt that the smoker temp is also 160F. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sat, 27 Nov 2010 21:30:44 -0500, L G wrote:
John H wrote: On Fri, 26 Nov 2010 18:14:59 -0500, I am wrote: In , says... In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... What kind of wood do you guys use? The reason I have to ask here is I need to make a new smokehouse and I am trying to decide if I should do that or just buy one of these "smokers"... I have thought of making a hybrid using one of them though with my Father in laws' Baffle system for redirecting smoke and at least 6 feet with 8 inch stovepipe... I could make a nice box out of wood if I wanted to... I use hickory, mesquite, or, if I can get it, apple. We had to cut down a hickory tree in the back yard, so I've had lots of hickory to use. Toss the mesquite or save it for beef - and use it sparingly. I prefer fruit woods with hickory. The mixture depends on the meat. I like the mesquite with both beef and pork. It's strong. Fruit trees are great with poultry and fish. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sun, 28 Nov 2010 08:45:10 -0500, Crotchedy Harry wrote:
In article , says... On Sat, 27 Nov 2010 22:15:08 -0500, I am Tosk wrote: In article , says... I am Tosk wrote: In articlew_idnRYXdLCu523RnZ2dnUVZ_vydnZ2d@giganews. com, says... JustWaitAFrekinMinute! wrote: On Nov 26, 1:29 pm, wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. How low can you keep the temps on something like that? I smoke my meat at 160 degrees F and don't let the smoke house get hotter. I do that with a length of 8" pipe from the fire box to the smokehouse... I always wondered how you kept the temps that low for so long without some flame in the firebox... 160º is low. 225º+ is typical. Since most meat has to be cooked to more than 160º it must take a long time to get it to pit temp. No, 225 is way to high, that is cooking the meat. Properly smoked meat never get's above 160 to 165 degrees... If you are hotter than that, you are cooking the meat. When I am done smoking pork, it's still reddish as if it's raw but the taste and texture are fine... And it is safe to eat. Once smoked properly, it keeps real well too. Don't be fooled by the BBQ equipment makers play on words... Those things you guys are using are BBQ grills, not smokers. They cook the meat, they don't smoke it.. Come by my place sometime and I will show you some smoked meat;) The difference is smoking as opposed to cooking. Smoking was/is done as a means of preserving meat. Hot smoking is used to cook meat while infusing a smoke flavor. http://www.ehow.com/how_2121725_pres...d-smoking.html As opposed to smoke cooking: http://www.smoker-cooking.com/ Well, there you go then. I'm 'smokey cooking' 'cause I want something I can eat that day, not in six months. Thanks for that second site. Lots of good info there. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sun, 28 Nov 2010 09:07:03 -0500, I am Tosk
wrote: In article , says... On Sat, 27 Nov 2010 22:14:08 -0500, I am Tosk wrote: In article , says... I am Tosk wrote: In , says... On Fri, 26 Nov 2010 18:02:58 -0500, I am wrote: In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... Why do you say, "If the pop up timer....?" The timer indicates the internal temp of the meat has reached a 'safe to eat' state. Whether or not the bird has a pop up gauge (not a timer), it must still be 'cooked' to a state of doneness. No, not if it's smoked... My smoked meat never gets above 160 degrees, it's smoked, not cooked. What sort of meat are you talking about? Pork is what I usually smoke... I make Kielbasa. I have no doubt that you smoke pork, and that it's internal temp reaches 160F, but I have a doubt that the smoker temp is also 160F. My smoke house is a 55 gallon barrel which has been extended and nice doors and vents welded on by my wife's papa. There is a cork bunghole about half way up the side and you stick a meat thermometer in that hole. At the bottom of the smoke house is a set of baffles which direct the smoke either up into the smoke house, or out the side. This baffle has a wire hanging off which I manipulate depending on the temp changes on the thermometer and never let the smoke house get above 165 degrees for about 3 1/2 hours for Kielbasa... The idea is to keep it about 160. The firebox is usually from 4-8 feet away from the box depending on the ambient temps that day. We sit around with a case of beer and a guitar and watch the thermometer for a few hours while the women folk play inside;) I think Crotchedy solved the dilemma. You're 'curing' and I'm 'smoke cooking'. It makes sense when viewed in that light. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sun, 28 Nov 2010 09:07:34 -0500, I am Tosk
wrote: In article , says... On Sat, 27 Nov 2010 22:14:08 -0500, I am Tosk wrote: In article , says... I am Tosk wrote: In , says... On Fri, 26 Nov 2010 18:02:58 -0500, I am wrote: In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... Why do you say, "If the pop up timer....?" The timer indicates the internal temp of the meat has reached a 'safe to eat' state. Whether or not the bird has a pop up gauge (not a timer), it must still be 'cooked' to a state of doneness. No, not if it's smoked... My smoked meat never gets above 160 degrees, it's smoked, not cooked. What sort of meat are you talking about? Pork is what I usually smoke... I make Kielbasa. I have no doubt that you smoke pork, and that it's internal temp reaches 160F, but I have a doubt that the smoker temp is also 160F. Have you ever had real smoke preserved meat (smoked meat)? Does beef jerky count? Also, I've had the smoked salmon from Alaska that's sold at Costco, et al. Great stuff. You *could* send me a few pounds of your kielbasa to test. :) I say a 'few pounds' 'cause it wouldn't be worth the trouble just to mail a smidgen. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Sun, 28 Nov 2010 10:49:26 -0500, I am Tosk
wrote: In article , says... On Sat, 27 Nov 2010 21:30:44 -0500, L G wrote: John H wrote: On Fri, 26 Nov 2010 18:14:59 -0500, I am wrote: In , says... In , says... On Fri, 26 Nov 2010 17:23:44 -0500, John wrote: Cold winds or temps can easily add a couple hours to the smoking time. That may be the problem. It is not that cold here. I do notice when it is in the 50s my gas grille is not as hot. So, you guys are really cooking the birds as opposed to actually "smoking" them. If the pop up timer is going off, it must be cooked, not smoked. Not a big deal really as long as you get the flavor I guess... What kind of wood do you guys use? The reason I have to ask here is I need to make a new smokehouse and I am trying to decide if I should do that or just buy one of these "smokers"... I have thought of making a hybrid using one of them though with my Father in laws' Baffle system for redirecting smoke and at least 6 feet with 8 inch stovepipe... I could make a nice box out of wood if I wanted to... I use hickory, mesquite, or, if I can get it, apple. We had to cut down a hickory tree in the back yard, so I've had lots of hickory to use. Toss the mesquite or save it for beef - and use it sparingly. I prefer fruit woods with hickory. The mixture depends on the meat. I like the mesquite with both beef and pork. It's strong. Fruit trees are great with poultry and fish. Never tried it... I would like to find some around here. Check Ace Hardware. Our local one does a pretty good job of stocking various smoker woods. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
On Nov 26, 11:49*pm, I am Tosk
wrote: In article , says... wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk *wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. It really doesn't add anything to the meat that you are smoking. *I have read a lot and learned a lot. *There are other methods that are simpler and cleaner. *Sand is the favorite. *Nothing in the pan is 2nd. Well, if you are still talking about cooking the meat at 225 plus degrees, you are reading the wrong material;) The meat never gets to 225 degrees. The meat rises in temp to about 160, then stays there as the collagen (connective tissue) in the meat breaks down, turning into water, which cools the meat. This is tenderizing the meat, and the process can last for hours. When the meat start rising in temp above that 160 or so plateau, it's done and ready to be removed from the smoker. I use a Brinkmann horizontal smoker with the offset firebox. Same basic process as the Red, White and Blue (great ribs!). My ribs and brisket are as good as the best I've ever had. We'll usually do an olive oil and rosemary infused whole chicken or two when it's fired up. Hot Italian sausage is good in there as well. Hickory, pecan, or just a *little* mesquite wood does the trick. Oh, and Stubb's BBQ sauce if you want it wet. Great stuff, more like Texas smokehouse sauce than that sweet, ketchup crap that usually comes from the grocery store. |
OT not getting to Barbados the hard way
On Nov 26, 6:00*pm, wrote:
On Thu, 25 Nov 2010 14:03:33 -0800 (PST), "Jack." wrote: On Nov 25, 1:13*pm, wrote: On Thu, 25 Nov 2010 07:48:26 -0800 (PST), "Jack." wrote: On Nov 24, 8:39*pm, wrote: On Wed, 24 Nov 2010 14:19:37 -0800 (PST), "Jack." wrote: On Nov 24, 4:42*pm, wrote: On Wed, 24 Nov 2010 15:18:16 -0500, "MMC" wrote: I agree with Ken, I'm not afraid of someone seeing my scanned image, having some guy search me for contraband or making me take off my jacket and shoes. As long as EVERYONE has to follow the same production and EVERYONE is subjected to the same inconvenience, we'll all stay safe. It's unfortunate things have gotten to this point but, maybe because of the new rules, at least they got home safe. ------- The company that makes the screening machines is represented by Michael Chertoff, former DHS head (DHS owns TSA) and the machines are being bought with Obama bailout money (another 1,000 for $300M). I guess that makes it bipartisan? If the new measures were above board, why can you be charged (and fined up to $11k) for not playing along instead of just not being allowed to board, like before? It's about corruption and coercion, under the BS cover of security. I'm boycotting air travel until Obamas wife and kids go thru this cr*p. There's a big diff between being safe and feeling safe. It's a pretty widely held understanding that the scanning and groping don't make us safe. We need intelligent profiling, and we need a layered approach. Most of this should happen before the airport. This is all to make flying on a commercial flight safer, and it does achieve something toward that. *It does not try to make the airport itself safe... that has never been the goal. *If a terrorist simply wants to kill lots of people, there are many environments that are more target dense and less secure than an airport. *Concerts and sporting events, to name two. Something, but not very much. Why would a terrorist care if he killed people on the ground vs. in the air? It's pretty obvious that anyone trying to get on a plane has to go through a lot more hassle than simply walking into the airport. I thought the point was to make us safer? I don't recall DHS claiming to make us safer only on the plane. The conversation is about TSA agents and security screening at airports. *That's only about airborne security. Wider DHS measures are another thing completely. So boarding isn't related to airborne security? Nice try! ??????? *The boarding process is exactly what we were talking about. That begins when you leave the general area, process through TSA security, and go to the gate area. *Ticketed passengers only. *It's not just walking down the jetway. *Do you understand the distinction, and process? You said it was all about agents and security screening. I said that the point was to make us safer when we fly. That has to include the in-the-airport part, which is pre-boarding also. No it doesn't. Now you want relatives, friends, grandma, etc... to have to undergo patdowns when they come to meet you at your arriving flight? That will *never* fly, pardon the pun. The intent of TSA has always been to make *flying* safer. In fact, from their own website, "deployed a Federal workforce to meet Congressional deadlines for screening all commercial airline passengers and baggage." Not screening grandma who meets you at your arriving flight, but rather "commercial airline passengers and baggage". Their mission is different from the one you're imagining here. If you want to be safer while flying, don't allow the cockpit doors to be opened during flights. Then, no matter what sharp implement is available (and there are plenty) the pilots can't be involved other than landing the plane. ?????? *The cockpit doors were reinforced after 9/11 to prevent forced entry. Have you not flow in the last 9 years? Reinforcing them and not allowing them to be opened are two different things. Have you not read anything related in the last 9 years? They are reinforced to prevent unwanted opening. They *must* be able to be opened to enable the crew to enter and exit. Reading can't take the place of common sense. :- |
OT not getting to Barbados the hard way
In article ,
says... In article 62d3bd07-e04f-42e7-b9af-6397b0a59d51 @z20g2000pra.googlegroups.com, says... On Nov 26, 11:49*pm, I am Tosk wrote: In article , says... wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk *wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. It really doesn't add anything to the meat that you are smoking. *I have read a lot and learned a lot. *There are other methods that are simpler and cleaner. *Sand is the favorite. *Nothing in the pan is 2nd. Well, if you are still talking about cooking the meat at 225 plus degrees, you are reading the wrong material;) The meat never gets to 225 degrees. The meat rises in temp to about 160, then stays there as the collagen (connective tissue) in the meat breaks down, turning into water, which cools the meat. This is tenderizing the meat, and the process can last for hours. When the meat start rising in temp above that 160 or so plateau, it's done and ready to be removed from the smoker. I use a Brinkmann horizontal smoker with the offset firebox. Same basic process as the Red, White and Blue (great ribs!). My ribs and brisket are as good as the best I've ever had. We'll usually do an olive oil and rosemary infused whole chicken or two when it's fired up. Hot Italian sausage is good in there as well. Hickory, pecan, or just a *little* mesquite wood does the trick. Oh, and Stubb's BBQ sauce if you want it wet. Great stuff, more like Texas smokehouse sauce than that sweet, ketchup crap that usually comes from the grocery store. I agree about the Stubbs BBQ. Most like what I ate down south than any other, I love it.. Sauce in the south is a regional thing. Alabama's typical is a little different than Georgia's, etc. North Carolina's is way different in that it typically has NO tomato product in it. South Carolina in the right region has a mustard based sauce. Northern Alabama has a white sauce that is mayonnaise and vinegar based. |
OT not getting to Barbados the hard way
On Nov 28, 1:35*pm, Crotchedy Harry wrote:
In article , says... In article 62d3bd07-e04f-42e7-b9af-6397b0a59d51 @z20g2000pra.googlegroups.com, says... On Nov 26, 11:49 pm, I am Tosk wrote: In article , says... wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. It really doesn't add anything to the meat that you are smoking. I have read a lot and learned a lot. There are other methods that are simpler and cleaner. Sand is the favorite. Nothing in the pan is 2nd. Well, if you are still talking about cooking the meat at 225 plus degrees, you are reading the wrong material;) The meat never gets to 225 degrees. *The meat rises in temp to about 160, then stays there as the collagen (connective tissue) in the meat breaks down, turning into water, which cools the meat. *This is tenderizing the meat, and the process can last for hours. *When the meat start rising in temp above that 160 or so plateau, it's done and ready to be removed from the smoker. I use a Brinkmann horizontal smoker with the offset firebox. *Same basic process as the Red, White and Blue (great ribs!). *My ribs and brisket are as good as the best I've ever had. *We'll usually do an olive oil and rosemary infused whole chicken or two when it's fired up. *Hot Italian sausage is good in there as well. *Hickory, pecan, or just a *little* mesquite wood does the trick. Oh, and Stubb's BBQ sauce if you want it wet. *Great stuff, more like Texas smokehouse sauce than that sweet, ketchup crap that usually comes from the grocery store. I agree about the Stubbs BBQ. Most like what I ate down south than any other, I love it.. Sauce in the south is a regional thing. Alabama's typical is a little different than Georgia's, etc. North Carolina's is way different in that it typically has NO tomato product in it. South Carolina in the right region has a mustard based sauce. Northern Alabama has a white sauce that is mayonnaise and vinegar based. I'm in SC in the area that does the mustard-based stuff. BBQ to the locals mean pit-cooked pork over hickory, chopped and mixed with the mustard based sauce. I like it OK, but some of it is too mustard-y, if you know what I mean. To me, BBQ sauce needs to have a bite... a kick to it. Chicken is better than pork with the local sauce. My FIL is from south GA, and he mixes up a concoction that is heavy on the hot sauce, with mayo, mustard, ketchup, black pepper, vinegar... you get the picture. Big bite, not sweet, right amount of body. Good stuff. I like the Texas way of BBQ, with the different cuts of smoked meats, sauce on the side. My ribs and brisket are dry-rubbed, with a final minimal coat of sauce just before taking them off. When we BBQ (not smoke) chicken, I cook it, then coat with sauce lightly, get some caramelization, then another light coat and into an ice chest lined with foil to rest. That last steaming and resting makes it moist and lets the sauce "set"... the finishing touch. Damn, I'm hungry. :- |
OT not getting to Barbados the hard way
On Sun, 28 Nov 2010 13:05:29 -0800 (PST), "Jack." wrote:
On Nov 28, 1:35*pm, Crotchedy Harry wrote: In article , says... In article 62d3bd07-e04f-42e7-b9af-6397b0a59d51 @z20g2000pra.googlegroups.com, says... On Nov 26, 11:49 pm, I am Tosk wrote: In article , says... wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. It really doesn't add anything to the meat that you are smoking. I have read a lot and learned a lot. There are other methods that are simpler and cleaner. Sand is the favorite. Nothing in the pan is 2nd. Well, if you are still talking about cooking the meat at 225 plus degrees, you are reading the wrong material;) The meat never gets to 225 degrees. *The meat rises in temp to about 160, then stays there as the collagen (connective tissue) in the meat breaks down, turning into water, which cools the meat. *This is tenderizing the meat, and the process can last for hours. *When the meat start rising in temp above that 160 or so plateau, it's done and ready to be removed from the smoker. I use a Brinkmann horizontal smoker with the offset firebox. *Same basic process as the Red, White and Blue (great ribs!). *My ribs and brisket are as good as the best I've ever had. *We'll usually do an olive oil and rosemary infused whole chicken or two when it's fired up. *Hot Italian sausage is good in there as well. *Hickory, pecan, or just a *little* mesquite wood does the trick. Oh, and Stubb's BBQ sauce if you want it wet. *Great stuff, more like Texas smokehouse sauce than that sweet, ketchup crap that usually comes from the grocery store. I agree about the Stubbs BBQ. Most like what I ate down south than any other, I love it.. Sauce in the south is a regional thing. Alabama's typical is a little different than Georgia's, etc. North Carolina's is way different in that it typically has NO tomato product in it. South Carolina in the right region has a mustard based sauce. Northern Alabama has a white sauce that is mayonnaise and vinegar based. I'm in SC in the area that does the mustard-based stuff. BBQ to the locals mean pit-cooked pork over hickory, chopped and mixed with the mustard based sauce. I like it OK, but some of it is too mustard-y, if you know what I mean. To me, BBQ sauce needs to have a bite... a kick to it. Chicken is better than pork with the local sauce. My FIL is from south GA, and he mixes up a concoction that is heavy on the hot sauce, with mayo, mustard, ketchup, black pepper, vinegar... you get the picture. Big bite, not sweet, right amount of body. Good stuff. I like the Texas way of BBQ, with the different cuts of smoked meats, sauce on the side. My ribs and brisket are dry-rubbed, with a final minimal coat of sauce just before taking them off. When we BBQ (not smoke) chicken, I cook it, then coat with sauce lightly, get some caramelization, then another light coat and into an ice chest lined with foil to rest. That last steaming and resting makes it moist and lets the sauce "set"... the finishing touch. Damn, I'm hungry. :- Hell, Jack. A good son-in-law would get that good recipe and post it right here on rec.boats for the rest of us to try out. I could probably do without the mayo, but all the rest sounds pretty good. -- Hope you're having a great day! John H |
OT not getting to Barbados the hard way
|
OT not getting to Barbados the hard way
On Nov 28, 7:14*pm, John H wrote:
On Sun, 28 Nov 2010 13:05:29 -0800 (PST), "Jack." wrote: On Nov 28, 1:35*pm, Crotchedy Harry wrote: In article , says... In article 62d3bd07-e04f-42e7-b9af-6397b0a59d51 @z20g2000pra.googlegroups.com, says... On Nov 26, 11:49 pm, I am Tosk wrote: In article , says... wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. It really doesn't add anything to the meat that you are smoking. I have read a lot and learned a lot. There are other methods that are simpler and cleaner. Sand is the favorite. Nothing in the pan is 2nd. Well, if you are still talking about cooking the meat at 225 plus degrees, you are reading the wrong material;) The meat never gets to 225 degrees. *The meat rises in temp to about 160, then stays there as the collagen (connective tissue) in the meat breaks down, turning into water, which cools the meat. *This is tenderizing the meat, and the process can last for hours. *When the meat start rising in temp above that 160 or so plateau, it's done and ready to be removed from the smoker. I use a Brinkmann horizontal smoker with the offset firebox. *Same basic process as the Red, White and Blue (great ribs!). *My ribs and brisket are as good as the best I've ever had. *We'll usually do an olive oil and rosemary infused whole chicken or two when it's fired up. *Hot Italian sausage is good in there as well. *Hickory, pecan, or just a *little* mesquite wood does the trick. Oh, and Stubb's BBQ sauce if you want it wet. *Great stuff, more like Texas smokehouse sauce than that sweet, ketchup crap that usually comes from the grocery store. I agree about the Stubbs BBQ. Most like what I ate down south than any other, I love it.. Sauce in the south is a regional thing. Alabama's typical is a little different than Georgia's, etc. North Carolina's is way different in that it typically has NO tomato product in it. South Carolina in the right region has a mustard based sauce. Northern Alabama has a white sauce that is mayonnaise and vinegar based. I'm in SC in the area that does the mustard-based stuff. *BBQ to the locals mean pit-cooked pork over hickory, chopped and mixed with the mustard based sauce. *I like it OK, but some of it is too mustard-y, if you know what I mean. *To me, BBQ sauce needs to have a bite... a kick to it. *Chicken is better than pork with the local sauce. *My FIL is from south GA, and he mixes up a concoction that is heavy on the hot sauce, with mayo, mustard, ketchup, black pepper, vinegar... you get the picture. *Big bite, not sweet, right amount of body. *Good stuff. I like the Texas way of BBQ, with the different cuts of smoked meats, sauce on the side. *My ribs and brisket are dry-rubbed, with a final minimal coat of sauce just before taking them off. When we BBQ (not smoke) chicken, I cook it, then coat with sauce lightly, get some caramelization, then another light coat and into an ice chest lined with foil to rest. *That last steaming and resting makes it moist and lets the sauce "set"... the finishing touch. Damn, I'm hungry. *:- Hell, Jack. A good son-in-law would get that good recipe and post it right here on rec.boats for the rest of us to try out. I could probably do without the mayo, but all the rest sounds pretty good. -- I can try, but it won't be easy. He and his wife are both graduates of the "pinch of this, glop of that" cooking school. I'll wager his sauce has never seen a measuring cup. |
OT not getting to Barbados the hard way
In article ,
says... In article , says... In article , says... On Sun, 28 Nov 2010 13:05:29 -0800 (PST), "Jack." wrote: On Nov 28, 1:35*pm, Crotchedy Harry wrote: In article , says... In article 62d3bd07-e04f-42e7-b9af-6397b0a59d51 @z20g2000pra.googlegroups.com, says... On Nov 26, 11:49 pm, I am Tosk wrote: In article , says... wrote: On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk wrote: What is a "Water Smoker"? A smoker with a pan of water under the food. It puts some steam in the smoke. Most of them do it. It really doesn't add anything to the meat that you are smoking. I have read a lot and learned a lot. There are other methods that are simpler and cleaner. Sand is the favorite. Nothing in the pan is 2nd. Well, if you are still talking about cooking the meat at 225 plus degrees, you are reading the wrong material;) The meat never gets to 225 degrees. *The meat rises in temp to about 160, then stays there as the collagen (connective tissue) in the meat breaks down, turning into water, which cools the meat. *This is tenderizing the meat, and the process can last for hours. *When the meat start rising in temp above that 160 or so plateau, it's done and ready to be removed from the smoker. Well, it's manly because Q is serious business around here. Entering contests etc. So......if it's silly, what about that Kielbasa recipe??? |
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