Food Smokers and Smoking Tips/Tricks/Techniques

Huh. None of my knives have had this problem and the santoku is the best at it.

 

This! Thin sliced/ shaved in a salad is great.

 

Saw this after I posted.

 

Good timing! Just completed my 2019 garlic season. Finished up trimming tonight after a two week dry. Roasted some to enjoy the fruits of the labor.

 

Bet that’s some good stuff!

 

That's amazing!! I bet it's so much better than the store bought stuff I'm using

 

That seems to work much better than my technique of smashing the cloves to peel them!

 

Thanks for the smile Zach And I still am smiling, once again you nailed it. Knew I could count on you! Always tried for the I am the molecule of steam that escaped out a packing gland or leak in a valve flange gasket and end of cycle, have a feeling you did too LOL.

Me also, Like! Always use my chief knife and crush with the blade and pick the skin. I use a lot of garlic.

Maybe.. I am not so much into Tri tip. I agree with the better to cook a bit more than rare and Medium to MR is better.

I prefer a flank steak over tri tip myself And like mentioned earlier like it a bit more done, they are similar in that aspect IME.

Flank on the coals Alton Brown method.



Juicy but a bit chewy when done that way



And my experience with Tri Tip is the same.

On grill grates above the coals and cooked a bit more than most of my steaks, closer to medium.



Much better. IMO anyhow. Your mileage may vary...

Yeah same here for garlic I stick with my German thick steel Chiefs. Have not found a better way for dicing it and as long as I have it out anyhow. But I like the idea of shaking the shit out of it to remove the skin which is always a PITA to keep separate.

 

My garlic must be extra sticky. Olive oil on the blade helps some, but trying to mince.... more stuck on both sides of the blade than left on the cutting board. One of these actually works pretty good. https://www.youtube.com/watch?v=jh5XE7igYmo

 

Its really good! Two varieties, sicilian red and early Italian. I'm always sad when it runs out and I'm back to the store bought but enjoy growing it every year.

 

Nice! Love me some garlic, but it don;t love me back no more. Same with onion . I am trying to get my wife into eating a good meal at noon, then I can handle the gas bloating in the afternoon. Suppertime and garlic and of onion, no sleep that night. I need my beauty sleep.

 

Your garlic looks better than any I have grown.

 

Thank you! This is the lowest yield crop in the 8 or 9 seasons I've been doing it but hey, that's gardening and it's still delicious!

 

Any tips on growing it?

 

Were you just tying the top end over a pole to hang, in shade?

 

I plant mine at the end of October. It loves the snow we get. Pretty much set it and let it go as long as the garden has been tilled and compost worked in. I also only plant it about 1.5-2" under the soil.

Square knot loop, slide onto a pole, hang in a shady and breezy area for two weeks. Trim and store it in a brown paper bag in the cupboard.

 

Did scallops tonight. Not smoked though. Will experiment with that another time.
Pan cooked in butter and garlic. Side of Brussels sprouts with a balsamic vinegar “reduction” like glaze. Delicious. Bacon in everything next time.

 

Where are you in the states?

 

Reno. Northern NV.

 

If you would like to send me some scallops...... I'll not report your hacked wifi.
It's been a long time since I've had scallops, but I still remember how good they were.
Any ideas fellas?