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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-29-2013, 11:44 PM | #31 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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10-29-2013, 11:52 PM | #32 |
Found some matches.
Join Date: 08-06-13
Location: Jersey City, NJ
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Most cheeses alone....
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10-30-2013, 03:28 AM | #33 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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pine
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10-30-2013, 05:13 AM | #34 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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Out of all the veggies I have smoked, squashes really take on too heavy a smoke flavor when done directly over the coals in a UDS. Not so much in my other smokers.
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10-30-2013, 05:30 AM | #35 | |
is one Smokin' Farker
Join Date: 08-06-09
Location: SE coast FL
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You folks must be lucky that everyone in your family likes smoked everything. The wife, daughter and granddaughters would kill me if I put a standing rib roast in the smoker.
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Gas is an abomination! |
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10-30-2013, 06:31 AM | #36 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Testicles.
Really not good.
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A butterflies wings. About to bring down everything... |
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10-30-2013, 06:50 AM | #37 |
is One Chatty Farker
Join Date: 11-13-08
Location: Islip, NY
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Times two on the bacon wrap!
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"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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10-30-2013, 06:53 AM | #38 |
is One Chatty Farker
Join Date: 11-13-08
Location: Islip, NY
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I love smoking cheese, and we're getting in to the season for it now. Time to hit the store.
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"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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10-30-2013, 07:52 AM | #39 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Maquoketa, IA
Name/Nickname : Ron
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Pumpkins. My brother in law has a pumpkin farm. After 10 tries, all failures, I can honestly say pumpkins. It even makes your pit stinky.
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Ron <XXX>< Weber 18,22,26 Weber Summit Gasser MAK 2 Star General |
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10-30-2013, 08:34 AM | #40 | |
On the road to being a farker
Join Date: 04-22-12
Location: waupaca, WI
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gnbiker. I am with Marty. I did a whole New York Strip which is basically a standing rib roast without the bone. Did it medium rare. It turned out awesome. Everyone coulld not believe how well it came out. Plus the flavor was just off the charts. Here is the best thread on here I have found. http://www.bbq-brethren.com/forum/ar.../t-135632.html |
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10-30-2013, 08:52 AM | #41 |
is One Chatty Farker
Join Date: 05-05-10
Location: Marietta, GA
Name/Nickname : Lew
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I agree that standing rib roasts are great slow cooked, but to me there's a difference between slow cooking and smoking. I would never add smoke wood when slow cooking a standing rib roast.
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A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4 |
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10-30-2013, 09:07 AM | #42 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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To the OP, experimentation is the key here. I have tried many things both indirect smoke on the Weber, and UDS (no water pan, ever). I have not found anything that was disappointing from some level of added smoke flavor (when I do I will share it).
One KEY is the proper fire (sweet blue!) and some idea of what you are after for smoke flavor. I recently did a couple eggs and even those were great, IMHO. Now go experiment!
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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10-30-2013, 10:48 AM | #43 |
Full Fledged Farker
Join Date: 05-02-13
Location: Virginia, by way of NE, IA, PA, NC, WI
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That is crazy talk!! LOL. It is awesome. I had mesquite smoked Prime Rib in a restaurant just outside of Chicago about 9 years ago that I am still shooting to mimic. THEE BEST I have ever eaten of any style, anywhere.
It was glorious. We went back there several times over the next few month since we were working in the area, living in hotels for that time frame. If one part of the beef will take on smoke and be nice... pretty much every other part will as well. But if it is just your preference to not want smoke on those parts and taste them soley for what they are... then I will shut up. Two different things all together.
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It's not a problem, it's an opportunity for a solution. Semper Fi |
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10-30-2013, 11:11 AM | #44 | |
is One Chatty Farker
Join Date: 05-05-10
Location: Marietta, GA
Name/Nickname : Lew
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Quote:
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A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4 |
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Newbie, Pork Belly, smoker |
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