"itschrome" (itschrome)
05/17/2015 at 18:43 • Filed to: None
10
25|
"itschrome" (itschrome)
05/17/2015 at 18:43 • Filed to: None | 10
| 25 |
Went to Homedepot with a $300 Budget to buy:
New grill
garden tools (rake, hoe, ect
Soil and soil builders
bricks
Instead came home with new $300 Smoker.. I think I can say Mission accomplished.
TheHondaBro
> itschrome
05/17/2015 at 18:46 |
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Just as good as flowers, I’d say.
OPPOsaurus WRX
> itschrome
05/17/2015 at 18:49 |
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U must do ribs. I hope u at least got a hanging plant or something
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itschrome
> TheHondaBro
05/17/2015 at 18:49 |
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I can not disagree!
SnapUndersteer, Italian Spiderman
> TheHondaBro
05/17/2015 at 18:49 |
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better
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itschrome
> OPPOsaurus WRX
05/17/2015 at 18:51 |
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Oh I intend too!
But I have to confess, I am a killer grill master but I have a lot of research to do on this smoking thing.
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TheHondaBro
> OPPOsaurus WRX
05/17/2015 at 18:51 |
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That’s torture, man. That’s straight-up torture.
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OPPOsaurus WRX
> TheHondaBro
05/17/2015 at 18:59 |
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it was like 4 lbs I got thru 3/4 on my own
SavageBeard
> itschrome
05/17/2015 at 19:03 |
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I think this requires a taste test To properly agree with you. Hoes can be suprisingly delicious...send me some meat!
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itschrome
> SavageBeard
05/17/2015 at 19:04 |
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hahaha
cazzyodo
> itschrome
05/17/2015 at 19:09 |
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Can’t grow flowers in the winter but you sure as hell can cook. Good call.
Spaceball-Two
> itschrome
05/17/2015 at 19:09 |
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I got one similar a few years ago. Smoke mozzarella it’s sooooo good.
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itschrome
> Spaceball-Two
05/17/2015 at 19:17 |
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Oh shit. I never even thought about that!
LongbowMkII
> itschrome
05/17/2015 at 19:18 |
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I hope youre ready for spending a day drinking beer and smelling delicious meat.
“no, baby. I have to stay out here and keep an eye on the temperature.” [/howlifeshouldwork]
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Spaceball-Two
> itschrome
05/17/2015 at 19:35 |
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Just about any cheese can be smoked. Adds so much flavor to a pizza or burger.
WhereAreMyPants
> itschrome
05/17/2015 at 20:37 |
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Flowers die. Smoked meat is forever.
Frank Grimes
> itschrome
05/17/2015 at 21:01 |
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I am super jealous.
Nibbles
> itschrome
06/19/2015 at 09:12 |
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Low and slow - anything over 225° is too hot. Certain woods go better with certain meats. Apple and peach go well with fish, apple and hickory go well with pork, hickory and mesquite for beef, that sort of stuff. You don’t want to overpower your meat with smoke.
Yeah I know this post is old but I missed it the first time. I’m a smoke-master; I’ve smoked everything from bacon to turkey. If you have any questions feel free to ask!
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itschrome
> Nibbles
06/19/2015 at 09:18 |
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yeah, I’m getting the hang of it pretty well! I have been a master griller for years so this is just learning the low and slow of things. Fucked up some ribs by running out of charcoal last weekend. they were more or less done but not fal off the bone. needed a few more hours. but I was drunk and not gonna drive so I ate them as they where haha. great flavor I tell you what. But the long low and slow hasn’t been nailed yet. maybe this weekend
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Nibbles
> itschrome
06/19/2015 at 09:32 |
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Ribs are so easy to fuck up! Just remember to remove the membrane and keep a spray bottle of mop on hand - I use a 60/40 mix apple cider vinegar to olive oil - and give a spritz every hour or so. For the last hour of cooking, wrap the ribs in foil and supplement with either the mop or a couple pats of butter (my favorite option). Crank the heat up a bit and let ‘em bake for that last bit, they come out super tender!
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itschrome
> Nibbles
06/19/2015 at 10:09 |
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Yeah I removed the membrane and I only start mopping after a couple hours. I want to bark to develop before I start adding more moisture to it and potentially not getting that nice reaction of escaping water and salt that gives that nice bark. I do rub my ribs with some course ground mustard prior to rubbing though this helps retain moisture too as well as make that bark all the better. I coat with a thin bit of mustard, rub and the wrap them for 24 hours to be exact. really the only place I failed was having enough wood and charcoal to keeo the smoker running. But NEVER drink and drive so I just ate what I had. they were yummy.. but more like bone in pork chops than fall apart ribs haha
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Nibbles
> itschrome
06/19/2015 at 10:24 |
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sounds like you’re doing a great job, just gotta keep that wood supply high!
As a side note - if you’re interested in something completely different and fuckall tasty this thanksgiving, might I suggest trying my smoked turkey recipe ?
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itschrome
> Nibbles
06/19/2015 at 11:33 |
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AND SAVED! yeah I wanna try smoking a bird soon! I’ll give it a try.
I also need to buy wood to cook with and kick the charcoal i think. What kind of wood is good for that? I have a box of mixed wood for smoking but whats a good wood for making the heat?
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Nibbles
> itschrome
06/19/2015 at 11:42 |
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Any wood will provide adequate heat for smoking. I use charcoal to get started then add primarily wood thereafter. Sometimes I’ll throw some extra coals on if I need to stretch the smoke longer or if the heat isn’t quite up to snuff, but that rarely happens (unless I’m smoking in the dead of winter). If you keep your smokebox metered well enough to let just enough air in, you can keep the dry wood smoldering without catching fire creating the perfect burn.
I keep this pdf on hand when selecting wood
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itschrome
> Nibbles
06/19/2015 at 13:15 |
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ok, but like does the wood you use add to the flavor? Like if I buy normal firewood, usually oak or maple, is it gonna fuck my shit up and taste like I’m eating a piece of furniture? or will it just smolder and not really smoke. then I can still use my smoking wood to add the flavor?
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Nibbles
> itschrome
06/19/2015 at 13:25 |
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Use only the wood you want to impart flavor. That being said, both Oak and Maple can impart some very nice flavors and are generally used for smoking; just be sure to remove any bark. Maple is pretty awesome. At the bottom of that PDF is a list of woods to steer clear of.