OT not getting to Barbados the hard way
 

On Mon, 29 Nov 2010 09:33:36 -0500, I am Tosk
wrote:

In article 013a4a57-44fa-4ab0-a1fc-fc8ebbfb6ad5
, says...

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.

Yeah, that makes it tough sometimes... But do what you can. Of course
someone might remember that I have one recipe I won't give out but that
is because I promised the old man who gave it to me I wouldn't until he
is gone... I think he always wanted to start a storefront:)

I made the same kind of promise to a friend about his sauce recipe. It's a
pretty good sauce, but not all that great.
--

Hope you're having a great day!

John H

OT not getting to Barbados the hard way
 

I am Tosk wrote:
In articleOqWdnQ_XqcdCImzRnZ2dnUVZ_gidnZ2d@giganews. com,
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.


So you are making sausage that will finish cooking later? That would
make sense.

OT not getting to Barbados the hard way
 

Crotchedy Harry wrote:
In ,
says...

On Sat, 27 Nov 2010 22:15:08 -0500, I am
wrote:


In articleOqWdnRLXqceBI2zRnZ2dnUVZ_gidnZ2d@giganews. com,
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/


I missed the part where he was preparing sausage and not a finished meal.

OT not getting to Barbados the hard way
 

John H wrote:
On Sat, 27 Nov 2010 21:32:36 -0500, L 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!

The water pan is more of a heat-sink. It really doesn't add moisture to
smoked food. Sand is a better heat-sink and is covered with foil that
you discard after cooking so you can reuse the sand. The wine? Sure,
pour it in and thank Aunt Martha for the nice gift!

OT not getting to Barbados the hard way
 

On Mon, 29 Nov 2010 20:38:16 -0500, I am Tosk
wrote:

In article ,
says...

I am Tosk wrote:
In articleOqWdnQ_XqcdCImzRnZ2dnUVZ_gidnZ2d@giganews. com,
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.


So you are making sausage that will finish cooking later? That would
make sense.

Yeah, if it's not smoked it needs to be cooked before it's eaten. I use
Boston butts, Fresh Garlic, coarse salt, black pepper, water, and
natural casings.

Hand slung or machine washed?
--

Hope you're having a great day!

John H

OT not getting to Barbados the hard way
 

On Mon, 29 Nov 2010 21:31:29 -0500, I am Tosk
wrote:

In article ,
says...

On Mon, 29 Nov 2010 20:38:16 -0500, I am Tosk
wrote:

In article ,
says...

I am Tosk wrote:
In articleOqWdnQ_XqcdCImzRnZ2dnUVZ_gidnZ2d@giganews. com,
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.


So you are making sausage that will finish cooking later? That would
make sense.

Yeah, if it's not smoked it needs to be cooked before it's eaten. I use
Boston butts, Fresh Garlic, coarse salt, black pepper, water, and
natural casings.

Hand slung or machine washed?

Well, if you mean stuffed, I have a hand grinder I use for making and
stuffing. I have three girls so there is always someone there to turn
the crank..;)

Nope, I was basically referring to the 'natural casings', which I assumed meant
hog intestines. Hog intestines are also use for a food group called 'chitlins',
or 'chitterlings' (if you're a *real* friggin yankee). Here's a little info on
cleaning them:

"Chitlins can be boiled, stewed or fried. I prefer them fried, but I've eaten
them every way they can be prepared. I've heard about the different ways to
"clean" chitlins. They can be hand-slung, stump-whomped or finger-squeezed. No
matter how you do it, you've got to whip the **** out of them. Nobody want to
eat chitlins with a stray hog-turd still lurking in there."

Thus my question. If you're stuffing your sausage into 'hand slung' intestines,
then I might retract my offer to test a couple pounds!
--

Hope you're having a great day!

John H

OT not getting to Barbados the hard way
 

On Tue, 30 Nov 2010 10:20:07 -0500, I am Tosk
wrote:

In article ,
says...

On Mon, 29 Nov 2010 21:31:29 -0500, I am Tosk
wrote:

In article ,
says...

On Mon, 29 Nov 2010 20:38:16 -0500, I am Tosk
wrote:

In article ,
says...

I am Tosk wrote:
In articleOqWdnQ_XqcdCImzRnZ2dnUVZ_gidnZ2d@giganews. com,
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.


So you are making sausage that will finish cooking later? That would
make sense.

Yeah, if it's not smoked it needs to be cooked before it's eaten. I use
Boston butts, Fresh Garlic, coarse salt, black pepper, water, and
natural casings.

Hand slung or machine washed?

Well, if you mean stuffed, I have a hand grinder I use for making and
stuffing. I have three girls so there is always someone there to turn
the crank..;)

Nope, I was basically referring to the 'natural casings', which I assumed meant
hog intestines. Hog intestines are also use for a food group called 'chitlins',
or 'chitterlings' (if you're a *real* friggin yankee). Here's a little info on
cleaning them:

"Chitlins can be boiled, stewed or fried. I prefer them fried, but I've eaten
them every way they can be prepared. I've heard about the different ways to
"clean" chitlins. They can be hand-slung, stump-whomped or finger-squeezed. No
matter how you do it, you've got to whip the **** out of them. Nobody want to
eat chitlins with a stray hog-turd still lurking in there."

Thus my question. If you're stuffing your sausage into 'hand slung' intestines,
then I might retract my offer to test a couple pounds!

I buy my gut in shingles and have never seen any evidence of anything
"dirty" or unsterilized in there. They come packed in salt and you wash
them a lot before you use them too.. But if you don't want any, that's
just more for us... We can go through 30 pounds pretty fast around
Christmas;)

Whoops! It sounds as though you took my chittlin comments as a slight on the way
you prepare your kielbasa. I intended no such thing. The comments were meant in
jest, that's all.

Please accept my apologies!
--

Hope you're having a great day!

John H