ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-10-2004, 11:22 AM   #1
Qczar
Full Fledged Farker
 
Join Date: 02-10-04
Location: NorthEastern, PA
Downloads: 0
Uploads: 0
Default How much smoke? .......................

Since I started smoking and since I love to cook, what a great new tool the bandera is, not to mention a yummy one. I`ve been constantly thinking of new ideas to use smoked meats. Hell, just this past weekend I took out of the freezer a smoked brisket, defrosted it, chopped it up, plopped it in a 2 qt pot with taco seasoning and water, simmered for a few hours and had THE best darn taco`s I ever could have imagined. I`m also thinking of buying a bunch Porterhouse steak`s and giving them a hour or so shot of smoke, then freezing them for later grilling on my Lynx Gas Grill.

But, as some of you may know, eating a lot of smoked foods are considered a no no. Kinda like not eating too much Salmon with PCB`s?

Just wondered what some of you experianced cooks think about this? Or if it`s a concern of yours?

.................. Xczar
Qczar is offline   Reply With Quote


Unread 05-10-2004, 11:32 AM   #2
BigAl
is Blowin Smoke!
 
BigAl's Avatar
 
Join Date: 08-11-03
Location: Castle Rock, CO
Downloads: 0
Uploads: 0
Default

No concern of mine. My only concern, is that I don't have enough of it.
__________________
Big Al
Castle Rock, CO
:confused::idea: Fire Box Basket Designer, Heat Shield Inventor.

You can whip our Cream but you can't beat our SPAM.:clap:
[URL="http://www.AllenWilmer.com"]
[/URL]
BigAl is offline   Reply With Quote


Unread 05-10-2004, 11:37 AM   #3
brdbbq
Quintessential Chatty Farker
 
brdbbq's Avatar
 
Join Date: 12-05-03
Location: Derry NH
Downloads: 0
Uploads: 0
Default

Quote:
bunch Porterhouse steak`s and giving them a hour or so shot of smoke, then freezing them for later grilling on my Lynx Gas Grill.
I hear this is good but have never done it.
__________________
Proud Owner of a George Forrman
brdbbq is offline   Reply With Quote


Unread 05-10-2004, 11:58 AM   #4
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Downloads: 0
Uploads: 0
Default

There's enough crap that's gonna kill me long before eating smoked food. Frankly I think that is a bunch of hogwash.

As far as using those smoked goodies, I use em everywhere, including chopped up for omelettes for breakfast.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Unread 05-10-2004, 12:16 PM   #5
BigAl
is Blowin Smoke!
 
BigAl's Avatar
 
Join Date: 08-11-03
Location: Castle Rock, CO
Downloads: 0
Uploads: 0
Default

Father Time gets you anyway, so fark it. Heard on TV, that a guy was burried last week next to a Keg of Beer. Who said you can't take it with you.
__________________
Big Al
Castle Rock, CO
:confused::idea: Fire Box Basket Designer, Heat Shield Inventor.

You can whip our Cream but you can't beat our SPAM.:clap:
[URL="http://www.AllenWilmer.com"]
[/URL]
BigAl is offline   Reply With Quote


Unread 05-10-2004, 02:14 PM   #6
racer_81
Babbling Farker
 
racer_81's Avatar
 
Join Date: 08-11-03
Location: Richmond, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by parrothead
There's enough crap that's gonna kill me long before eating smoked food.

......tornados......playing in traffic......The Big New Madrid Earthquake.......lightning......pissing on an electric fence.......shot by a jealous husband when I'm 96.......
__________________
This Space Left Intentionally Blank
racer_81 is offline   Reply With Quote


Unread 05-10-2004, 03:31 PM   #7
rusold
On the road to being a farker
 
Join Date: 10-05-03
Location: Houston,Tx
Downloads: 0
Uploads: 0
Default

most of bad stuff comes from burning fat - that is what happens when people try to Q on a grill and don't know how. With offset cookers we shoudn't have any burning fat - so what you get is flavor and happyness - should add years to your life

R
__________________
There is only one sin - saying one thing and doing another
rusold is offline   Reply With Quote


Unread 05-10-2004, 04:00 PM   #8
Stucue74
On the road to being a farker
 
Join Date: 12-22-03
Location: OKC, OK
Downloads: 0
Uploads: 0
Default

I also like the thought of giving steaks a little smoke and freezing for quickie gas grill meals, although, I've never tried it. Question: Do you just give a little smoke? Or do you fully cook the steak before freezing? Anyone tried this?
__________________
Bryan in OKC
Stucue74 is offline   Reply With Quote


Unread 05-10-2004, 04:35 PM   #9
Qczar
Full Fledged Farker
 
Join Date: 02-10-04
Location: NorthEastern, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Stucue74
I also like the thought of giving steaks a little smoke and freezing for quickie gas grill meals, although, I've never tried it. Question: Do you just give a little smoke? Or do you fully cook the steak before freezing? Anyone tried this?

I know my next burn, I`m going to smoke a bunch at about 200º for a good ½ hour. I`m hoping that I don`t cook thru and leave the inside still a bit raw. This way after I thaw them out I can give them some good grill marks without cooking them 'well done'. Might be smart to take them out of a cold fridge right before smoking to prevent too much cooking?

.............. Xczar
Qczar is offline   Reply With Quote


Unread 05-10-2004, 05:12 PM   #10
Wayne
is One Chatty Farker
 
Wayne's Avatar
 
Join Date: 08-26-03
Location: Fall River, Kansas
Downloads: 0
Uploads: 0
Default

I think this comes from a pretty radical group of doctors that are all vegitarians. What they mean is grilled meat when you allow the fat to fall on the coals and flame up. Suppose to cause cancer if you eat too much. They also say that sodium nitrate injected smoked meat like bacon, ham, and summer sausage also causes cancer. But as far as I know meat slow smoked with indirect heat is pretty healthy. You can also find macrobiotic people that will tell you that potatos will kill you because they are related to deadly night shade. In my opinion if the food does not kill you then the water will. I think I will just eat my fill of BBQ and ignore all of the militant vegitarian type cancer warnings. I eat a pretty balanced diet so I am not going to worry about it.
Wayne is offline   Reply With Quote


Unread 05-10-2004, 06:49 PM   #11
cabo
is One Chatty Farker
 
cabo's Avatar
 
Join Date: 08-11-03
Location: Columbia, S.C.
Downloads: 0
Uploads: 0
Default

How much smoke?
Interesting question.
If you believe the folks that say we (human race) evolved from lower animals, then unless we were vegetarian (probably not considering our teeth) we probably ate even lower animals, much like the animals of today. Having the distinct ability to decide what we liked, or didn’t like we decided to cook our food, with the introduction of fire, I think smoke was introduced into our diet a long time ago. We as a group have reverted to our ancestral feedings with flavor. What is probably detrimental is the sauces we use, and then there is SP@M and its variants.
If it sounds like I’m being a smartass, you’re probably right!!
Just enjoy and experiment, and post.
We all gotta go some day!!!!!!!!!!
__________________
N.B. 'Dera (modified), gone to another place (RIP), ECCG (el cheapo charcoal grill), an Alveron propane, and wood hog cooker, bullitt type smokers, a GM Jim Bowie, a turkey fryer, and a pretty well stocked kitchen.

Cabo
_________________________________________
I was raised an only child, now I have brothers & sisters around the world!!
cabo is offline   Reply With Quote


Unread 05-10-2004, 08:05 PM   #12
rusold
On the road to being a farker
 
Join Date: 10-05-03
Location: Houston,Tx
Downloads: 0
Uploads: 0
Default

Wayne,

Better said than what I tried - good to see you post again

R
__________________
There is only one sin - saying one thing and doing another
rusold is offline   Reply With Quote


Unread 05-10-2004, 09:14 PM   #13
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

The smoke I eat once or twice a week ain't near as apt to kill me as the 2 packs a day for 30 years that I've inhaled will........

just my .02 worth.......
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 05-11-2004, 08:02 AM   #14
brdbbq
Quintessential Chatty Farker
 
brdbbq's Avatar
 
Join Date: 12-05-03
Location: Derry NH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by xczar
Quote:
Originally Posted by Stucue74
I also like the thought of giving steaks a little smoke and freezing for quickie gas grill meals, although, I've never tried it. Question: Do you just give a little smoke? Or do you fully cook the steak before freezing? Anyone tried this?

I know my next burn, I`m going to smoke a bunch at about 200º for a good ½ hour. I`m hoping that I don`t cook thru and leave the inside still a bit raw. This way after I thaw them out I can give them some good grill marks without cooking them 'well done'. Might be smart to take them out of a cold fridge right before smoking to prevent too much cooking?

.............. Xczar
I beleive you got the idea. This guy I should say God named Mikey from the original yahoo group talked this up big time. Smoke about a hour freeze this finish on the grill.
__________________
Proud Owner of a George Forrman
brdbbq is offline   Reply With Quote


Unread 05-11-2004, 08:29 AM   #15
jt
Babbling Farker
 
jt's Avatar
 
Join Date: 02-10-04
Location: BFE
Downloads: 0
Uploads: 0
Default

Life is hazardous to your health.

Get me some Q!
__________________
I didn't hijack the thread. I just took it in a completely different direction.

Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 12 year old. Moink.

RIP - my NB Bandera

"Sweet Blue to all" - E



jt is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold smoke/white smoke/blue smoke? Mo-Dave Q-talk 5 06-26-2011 12:10 PM
Any one heard of this?- Smoke Signals: Use hay to smoke indoors bobfeebish Q-talk 10 01-20-2011 11:56 PM
Water pan steam + smoke = More smoke on meat? snakyjake Q-talk 5 09-02-2010 05:39 PM
Blue Smoke White Smoke Ofset Smoke Cast Iron Chef Q-talk 6 12-27-2009 07:48 PM
Smoke`N Pit Smoke King Deluxe Heavy-Duty Charcoal/Wood Smoker & Grill circle m Q-talk 2 06-10-2007 07:37 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:32 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.