Food Smokers and Smoking Tips/Tricks/Techniques

Hopefully it’s nothing big.

 

So far it cycled to 450 for 15min then down to 225 for 30min with no issues

 

Thanks. Easy to do, give it a go.

 

I used this recipe.
https://youtu.be/lnRmIKkGCIA
Didn't have paprika at her place so we substituted more chili powder (simply due to missing paprika. I would prefer to use it) . Cut the garlic in half for the sauce, though that was mainly for romance concerns. I will be making more, likelySunday, and will go full bore. Also, since neither of us are crazy about onions (texture issue for her, dislike of raw onion here) we deleted them. I think they would be fine as they are sauteed (and I like sauteed onions).

We served with homemade naan, and white rice and a nice Yellowtail Chardonnay. That was all her idea and it worked very well. I know nothing about wine. That's our next date.; )

The dish has layers of flavors, and not much heat. However, garam masala is in it, and apparently that means "heating the body" in Ayurvedic medicine. Definitely had a nice flush going on after I ate. I think I will keep some sambal golek on hand to kick up the heat a bit for each serving.

 

Um...that little clip thing on the left with a temperature probe in it? You're kinda using it wrong...

The clip goes between two bars of the grill and holds the probe in place. Are you sure you're using the right probe, btw?

 

Issue with the GMG this evening. On shutdown the pellets kept feeding, no fire tho. Turned the power off, and called CS. Left a message with my # and got a call 2 minutes later. Explained, answered questions, etc. Not too sure we know what happened, but have a new wifi controller and a grill temp sensor otw. For free. Does GMG have excellent CS? I think so.

 

I hadn't got it set up yet, I was to eager to take a pic haha. That one was for my thermometer too, the grill one is hard mounted on the inside wall

 

Update: Pulled the guts out, fire box was full of unburnt pellets. Cleaned them out, started it up, shut it down, all works.

 

LOL I'll be cutting back on no spices. I like my full bore Indiana food. Been married almost 10 years so not really worried about garlic breath.

The only thing you need to know about wine is the red are where it's at. Chardonnay is for cooking LOL

 

I too like spice. If you are looking for heat, this isn't the dish. It's much more savory, thus my comment about sambal golek for adding heat to a serving. Yes, it is a Thai garlic chili paste, in Indian food. It's "wrong", but I like it.

The Yellowtail Chardonnay was quite nice, especially at 6 bucks a bottle. I like reds as well, if they are dry. Apothic Red is a favorite.

 

Unfortunately I've moved up from the 3 buck chuck type wines. I'm more in the $20 range.
Apothic Red is where I started, but now I will not drink blends anymore (believe it or not, they are too sweet). I'm a big Zinfandel and Cab fan. Deep reds with high ABV.

Zins are by far my favorite. Boneshaker makes an awesome one as well as Federalist.

 

Here's another recipe, this one has no garam masala, but jalapenos in it. It wouldn't be authentic, but then from what I read, tika masala isn't Indian, it's a derivative of a Punjabi dish, with a tomato/cream sauce to meet the tastes of the Scots, where the dish was created. -shrug-

 

Well I am all ears if you want to recommend a few.

 

Those two are probably at the top of my list. Everything Federalist makes is pretty good. They even make a Cab that is finished in bourbon barrels that is very interesting.

 

I picked this one.
Thighs are marinating

 

Check your Randall’s

No such thing as limit 2 haha

Was $14 a lb, now $5.77

 

Pulled pork for the Pacquiao vs broner fight tonight.

 

Same here. We got brisket and the ribeye steak deal from Randall’s

And plenty of Pilipino food. Noodles (pancit), spaghetti, chicken adobo and some bitter melon crap lol

 

Hahah yea we will have plenty of Flip food available

 

any Lumpia?? I can put a hurt on some pancit!