Food Smokers and Smoking Tips/Tricks/Techniques

Thanks, and now, recipes? Kidding, unless you want to do them one post at a time...
Good looking cook!

 

I've thrown smoked meat in my ramen, hadn't smoked the ramen itself though haha. Only one way to find out...

 

How would you go about doing that? They are usually dried so you would have to cook them, then try to get some smoke on them and hope they don’t turn to mush. I think it may have been some sarcasm.

 

https://www.chowhound.com/recipes/smoked-ramen-soup-30980

apparently just smoke the dry noodles for a bit... maybe spritz them with water first or dunk them real quick in water then on to the pit for a few mins of smoke?

 

Yes, sarcasm. As, i won’t be able to afford meat after paying for these home repairs.

 

we'll crowd fund a care package for ya!

serious though, hope all is well considering the circumstances.

 

All is well. Just needed to vent.

 

what better place than the interwebz! Just let us know if anything is needed.

 

What I miss, what happened to your house

 

Oh I get it

We built a house about 5 years ago (since sold it to move back to FL). Building it darn near nickled and dimed me to death. Then I only had circular drive done so the next summer I had the rest poured. $7k bill for that, I at least hoped they would have bought me dinner before I was bent over.

 

Man I would have to guess that the smoke just lays there and as soon as you put it in the water to boil it just washes off. I can't see it penetrating the dried noodle. Damn now I may need to try this to see if it works or not (I will pass on the boiled egg not my thing).

 

Maybe if they put some in a Tin Tray & Slid it under the Cell Door. Ambiance is Everything.

 

yeah, could smoke the cooking water first too.

or just set the pit at 250° and cook it all in the pit...

 

New roof, and now the septic system needs replaced. Roof we knew about and were planning, septic was a surprise.

Looking at 35K for both.

There has been no talk of dinner yet, but I’m guessing it’s on me as well.

 

Oh!! That’s no good.

 

I just use pink himalayan salt to season them. If the meat is good thats all you need. The ribs you gotta "bake" them with your grill. The rib eyes I usually do med-high heat and keep them moving until I see that they're how I like em. This time with the Lousiana grill its a lot easier to do the ribs since it gives a convection oven effect. The ribeyes I had to improvise and let them "bake" then I put them on the lower level where the heat is stronger for a short while just to brown up a bit.

 

Not at all. We will deal with it and move on.

 

Boneless “ribs” about to hit hot cast iron...

 

Temped at 140* (only 2 1/2 minutes per side) turned out awesome. Plated with cauliflower “garlic mashed potatoes”. Every thing was awesome.