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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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02-11-2020, 08:07 PM | #1 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Tips, Tricks, and Cooking Hacks...
Ok Brethren,
I have been thinking about starting this for a while. How about a thread to share those little things you do that makes your life easier? Those tips, tricks, shortcuts, and general hacks that make other folks say, "Damn, I should have thought of that!" All tips welcome...
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from:---> |
02-11-2020, 08:15 PM | #2 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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I'll start. I like to foil my sheet pans for easy clean-up.
Start with a clean pan Lay a sheet of foil over the top Take a second pan and press down as a mold. Roll the sides tight. Remove the pan
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from: ---> | 4ever3, Beef, BillN, BuffettFan, el_matt, Eric In STL, EricD, food4thot, frankenfab, GammaRei, greenmountainsmoke, HogGrog, Johnny in L.A., Kanco Connection, kevinstaggs, Mooner, Nvoges, PaPaQ, PatAttack, rocky2298, ronbrad62, SMetroHawkeye, Smoke on Badger Mountain, Smokeoholic, Stingerhook, TC Smoke & Que, Titch, TuscaloosaQ, txsmkmstr |
02-11-2020, 08:20 PM | #3 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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When I fill Zip-Lock bags, I roll the top over twice to keep the 'zipper' clean.
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from: ---> |
02-12-2020, 02:57 AM | #4 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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After running brisket juice through the fat separator I pour the juice in ice cube trays and freeze them. Add a cube to chopped brisket before vac packing, use a cube in chili or anywhere you would use beef broth, lots of uses.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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Thanks from: ---> | 4ever3, bbqwizard, BDAABAT, Bigpappa1, BillN, BuffettFan, captndan, Cat797, Deebo, ElQueTraz, food4thot, greenmountainsmoke, gtsum, Johnny in L.A., Kanco Connection, Nvoges, PaPaQ, PatAttack, Pig_Farmer, pjtexas1, ronbrad62, Smoke on Badger Mountain, Smokeoholic, Smokin Dawg77, Stingerhook, Swine Spectator, TC Smoke & Que, TuscaloosaQ |
02-12-2020, 03:32 AM | #5 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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What's a fat separater?
Like the idea of using the second pan to form the airfoil,easy . Why didn't I think of that
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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Thanks from: ---> |
02-12-2020, 03:32 AM | #6 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Double up
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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02-12-2020, 06:35 AM | #7 | |
Take a breath!
Join Date: 08-23-14
Location: in the woods
Name/Nickname : Franklin
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Quote:
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Original PK--rectangular PKGO 22.5" Weber Kettle |
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Thanks from: ---> |
02-12-2020, 07:51 AM | #8 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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When buying onions and green and red peppers, we always buy an extra. Then chop up and put in a ziplock bag and freeze. We then use when making hash browns. We call it our hash brown mix.
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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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Thanks from: ---> |
02-12-2020, 08:59 PM | #9 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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- I sometimes save bacon grease coated paper towels to light my charcoal chimney.
- When cooking seafood dishes, I substitute anchovies for salt. - I add bay leaves to the pot when I make rice. - I learned how to bake rice in foil pans when I need large batches. (A 2 1/2" deep half pan holds 5 cups of rice. Pour 10 cups of boiling water over stir gently. Cover with foil and bake for 20 min at 350°.)
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from: ---> |
02-12-2020, 09:50 PM | #10 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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I'm probably about to blow your mind... even Cowgirl and the other Louisiana Brethren.
Are you ready???? When making Roux - make extra and save it in a palette. I start with 9 cups flour and 9 cups fat. A cupcake pan is about 6 oz, which fills a 12 cupcake pan just right: Make a blonde roux for your seafood dishes: Then a medium roux for your chicken and sausage: Now get dark for chicken and andouille & extra dark for duck and game: Now freeze the pan and remove the "cupcakes" and save them in ziplocks for later.
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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Thanks from: ---> | 4ever3, BBQ Bacon, bbqwizard, BDAABAT, Beef, BGEChicago, Big Kahuna, Bigpappa1, BillN, bschoen, Clasko2, cowgirl, Deebo, Elrik, food4thot, frognot, GammaRei, greenmountainsmoke, KClandcruiser, LYU370, mstewart39, Nvoges, PatAttack, Radrob, ronbrad62, Smoke on Badger Mountain, SmokinAussie, Smoking Piney, Stingerhook, TC Smoke & Que, tom b, TuscaloosaQ |
02-12-2020, 10:18 PM | #11 |
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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That looks like it's got a fat... Well we are in Woodpile right?
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A butterflies wings. About to bring down everything... |
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02-12-2020, 10:23 PM | #12 |
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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So, never seen pics of this much on the Brethren, but when I'm adding some smoke to a lump charcoal grill (Weber Performer), I just put pruned fruit tree sticks directly on the grill over the lump and close the lid. You get nice smoke before you run a reverse sear... indeed the sticks just turn to charcoal and then you burn them up later for the sear.
No need for a separate smoke box etc. Just bung it on.
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A butterflies wings. About to bring down everything... |
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Thanks from: ---> |
02-13-2020, 05:55 PM | #13 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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I use a whisk to mash avocados into guacamole. A little and it's chunky, a little more and it's smooth. Quick and easy.
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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02-13-2020, 06:03 PM | #14 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Garlic in the microwave for a few seconds makes it easy to peel.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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02-13-2020, 07:21 PM | #15 |
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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When you're taking off a brisket and closing down the smoker, put as many bulbs of Garlic as you can manage into the smoker till the next day. Then you basically have cold smoked garlic without any effort at all.
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A butterflies wings. About to bring down everything... |
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Thanks from: ---> |
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