Food Smokers and Smoking Tips/Tricks/Techniques

Never had collards...AND you live in Texas?

 

Not from Texas.....but I got here as fast as I could!

 

I thought eating collards was a right of passage to be a Southerner?

 

You should! They're cheap, easy, and tasty!

 

FTFY.

 

Y'all put vinegar on them greens?

 

Not tonight. Forgot.
There's a little leftover though

 

Circa 1975, in Fort sill OK a SGT 'took me under his wing' and fed me an off base home cooked meal. First time I ever had greens. I took a taste and I think I made a 'face'. Mrs SGT said pour a little of this on it. Vinegar. I've snarfed down greens ever since. Good shit Maynard!

 

You be a smart man...

Easy now lets not confuse Texas with the South, they is different I have spent much of my life in the South mainly the Carolinas. But even in Texas they know how to make a wilted lettuce salad with bacon grease and lettuce. Livermush is a different story but I have faith that they will get there

In the PI (Philippine Islands) I learned more about vinegar than I thought there was to know. And that is just the tip of the iceberg. I don't like getting carried away with vinegar but my favorite is likely the most common.

$8 Datu Puti Cane Vinegar (Sukang Maasim)- 33.81 fl. oz.

Datu Puti Cane Vinegar (sugarcane). Course depends on what your going to do with it.

3 days ago took some steaks out of the freezer for the youngest and I, and some shrimp. Didn't think that one through the fridge is still full of Christmas dinner leftovers. But they had to be cooked tonight. In the snow. Wasn't going to mess with the charcoal in this crap so used the gasser. With the grillgrates still sears fine. Even in the snow. The capsteak is for me.



Took longer to marinate and skewer the shrimp than it did to cook them. Pulled my steak when it was done proper. And let the sons keep going as per his request.



Chicago steak seasoning after the fact. Mn. winter surf and turf LOL, but it was fantastic.



Couple of inches of snow already supposed to switch to rain in the early morning. I am NOT going into work tomorrow for the weekly meeting. Doubt many will be anyhow. Not shoveling this white chit either see what the weather does. Going to be a mess no matter how you look at it.

I need to move back South for the Winters. And Texas would be up there high on the list.

 

Kirkland Signature fine grain sea salt.

I actually didn’t think to look at the size of the brisket when I took it out of the package. It was a decent size, though.

Salt was pretty fine. Pepper I ground in an old coffee grinder until it was pretty fine, as well. All this was very unscientific...sorry I can’t give more accurate answers, but thanks for tying to help!

 

Absolutely!!!!

 

Move to WV are winters are mostly mild, but beautiful state and some great people in it. I know it really isnt portrayed that way, but it is really a nice and beautiful state!!

 

You had me at Horseradish.

I think I will stick with Ms Oleary's Cow Crust, and file this away for the next one. Seems Meathead is in the same vein as Alton Brown when it comes to meat. This is not to besmirch your abilities, just I already have everything needed to make the MOCC.

 

My cubemate at work is a retired USMC Gunny from WV. All the above holds true with him.

 

Travesty! Clearly, sir, you are not Southern!

Also, you're missing out.

 

I've never tried it, and have been southern all my life. Just doesn't sound appealing to me.

 

IANASE, but it seems this may be part of the problem. Not knowing how big the meat was, not knowing how much spice you put on it. Granted, "the best cooks eyeball everything", but til you have years of experience, it seems the best approach is to scale everything to the project, and that means measure.

Could be totally wrong, of course. As I said- I Am Not A Smoking Expert.....

 

Here is the actual recipe...

• 30/35 large garlic cloves,peeled and crushed or diced
• 3 tablespoons olive oil
• 1/2 to 3/4 cup prepared white course horseradish
• 2 tablespoon coarse salt
• 2.5 sticks of unsalted butter
• black pepper I use 2 or 3 tablespoons

 

mouth watering now