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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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11-23-2008, 08:19 PM | #1 |
Knows what a fatty is.
Join Date: 07-10-08
Location: Cochranville, PA
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Orange Rinds
So, I was readin' some 'helpful household tip' column or some such this week and saw someting about using dried orange rinds in place of crumpled newspaper for starting fires in a fireplace, and got to wondering how well that would work with a smoker. Article mentioned that the rinds, due to their residual oils, would burn longer and smell much nicer. Would they serve any purpose in smoking, or would they just foul a smoker?
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11-23-2008, 08:32 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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No scientific reason that I can explain, but I'm thinking it would give a bitter taste. You'd have to have a bunch of orange rinds to make any type of flavor change and that much "smoldering" oil would give out a bitter taste.
At least that's my hunch.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-24-2008, 04:31 AM | #3 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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At least 15 years ago I found a recipe that called for putting some orange rinds on the coals the last 10 - 15 minutes of a cook. It has been a long time since I have done this, but It gave a nice citrus taste to pork and chicken. Of course you would not use any other wood for smoke with this method.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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11-24-2008, 10:29 AM | #4 |
Knows what a fatty is.
Join Date: 07-10-08
Location: Cochranville, PA
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OK, so that's a 50-50...until otherwise counseled, I will assume that it ain't a great idea, at least until I need to scrub down the smoker anyway, at which point it won't matter as much. And yeah, it'd probably take a ton of dried rinds to accomplish much, wouldn't it?
I guess my main concern was the oil residues fouling the smoker.
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11-24-2008, 12:00 PM | #5 |
Full Fledged Farker
Join Date: 05-24-08
Location: Walnut,CA
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You could do an experiment. Take some dried rinds and burn them in a disposable pan. Let them cool. Crumble them up with your fingers and smell the residue. Is it good or bad?
If you are after orange flavor and not just fire starter fuel, use a vegetable peeler to get only the orange outside part of the peel. This is where the oils -flavor components - in the peel concentrate anyway. The primary oily component, >90%, is d-limonene ( http://www.floridachemical.com/whatisd-limonene.htm ). This is used as a degreaser, an insecticide, a biofuel and also as a supplement to reduce acid reflux. It is generally recognized as safe by the FDA, but the MSDS says to use gloves when you handle the pure product. You may get more flavor by spraying the meat in the smoker with orange juice. .
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11-24-2008, 02:02 PM | #6 |
is One Chatty Farker
Join Date: 08-26-03
Location: Fall River, Kansas
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I never have any orange rinds to dry and burn. I tend to eat my oranges rind and all. WAGH! To me the rind is just as fat as the innards.
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Wichita Wayne Long in the tooth, Long in the tooth, I'm lookin' 'round the corner, An' I'm long in the tooth... |
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11-25-2008, 11:57 AM | #7 |
Knows what a fatty is.
Join Date: 07-10-08
Location: Cochranville, PA
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Well, true enough, there are few situations that lend themselves to saving orange rinds, though when I read the intial column, I just happened to have a half a box of clementines in the kitchen. I"ve peeled & eaten a few, and I"ll find some way to save them for experiments.
I'm not actively seeking an orange flavor, just curious how it'd play out. I zest lemons & limes all the time for various culinary adventures, so I know how to get to the good bits.
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