Food Smokers and Smoking Tips/Tricks/Techniques

Will let you know but to be honest I have a feeling it will be better not smoked.

 

smoking can be too much of a good thing. I did a smoked salsa a few mo the back and it wasn’t terrible but it was definitely in the bottom 3 salsas I’ve ever made.

 

Ya it can over powering.

 

Mine survived sitting over the vortex many times. Cleans itself as it melts

It wasn't bad. Just not preferred. It was a real light kiss of smoke flavor. Could be a combo of ingredients too. I'll still eat this stuff though

 

We do a version on this type of dip for all our gatherings. It and my buffalo chicken dip are our goto dips.

 

Sure there is.

And

 

Still can't bring myself to watch any of his shows again. rip.

 

Took me a while, but I've been watching them on Hulu again lately. They don't have all the old stuff but a decent selection of No Reservations and Parts Unknown

And I have this RIP Tony patch on my apron

 

Yeah, was a real kick in the chops, that one. With all the Virus stuff goin’ on who better than Anthony could visit a wet market & make sense of it all. Miss ‘em, dearly.

 

same

 

for me that’s his legacy. He closed out no reservations with a simple message: move. Get up, go see and try things. Experience other cultures. When you can’t do that, appreciate it however you can, and for me that’s learning through watching him.

friend from high school became a chef. Like “high ranking” exec chef, full on school and whatnot. If he doesn’t become a chef owner before he’s 35 I’d be surprised. I remember he was pretty shaken up by his death, he was a big inspiration for that guy.

 

His “when in Rome, do as the Romans do” kinda attitude made him so good. His ability to bond & empathize with the Local’s was simply amazing. I’m sure he made friends wherever he went & certainly was an inspiration to Us all.

 

My family loved AB. RIP. My wife has always been a great cook and I eventually became pretty good at fire and meat. Both my kids say they were fortunate to grow up eating well and have an interest in learning to cook. When they make something and it doesn't work out great, I tell them to learn from it, and don't be afraid to be creative. I tell them about the hundreds of pounds of beef, chicken, pork, and fish I've tortured to get to where I can consistently turn out something edible, and even enjoyable, and occasionally extraordinary.

 

I’ve cooked to feed hundreds, cooked to feed important guests, cooked to feed family and friends. Gotten paid to do and done it for free and I’ve screwed up plenty. Some I learned from some I screwed it up a few times till I got it right. I’ve also cooked meals where we ordered pizza. Most of all I have fun doing it and love seeing the looks of people’s faces and hearing the silence as they are shoveling it in.

I tell my wife and 9 year old daughter not to worry about the times that it goes wrong and keep trying new things.

 

He inspired the fuck out of me on more than one occasion... But if he's on the TV I turn the channel.

 

I'm going to throw this out there because of the recent discussion on Knives. To anyone that cooks, your knives can be soul mates, and unless your using a sawzall to carve your meats, I'll assume everyone here has some interest in knives.

A good set of cooking knives does not need to cost an arm-and-a-leg. Great knives can be either German or Japanese. I prefer Japanese, though I have a couple of heavier Henkel's for grunt work.

My wife and I started collecting our Shun's over ten years ago, buying our first one after watching a live demo of the forging process on a vacation. Now we've got a nice little selection of Classics and Premiers.

I just got the Classics back from Shun (free sharpening for life) and added a couple of premier's to the tool box (knife drawer).

What the hell, you can only look at so many pork butts etc. Let's talk about knives...

 

Bourdain was on that netflix special about drugs quite a bit.

 

yeah he was a recovered heroine addict. I think cocaine too. But he didn’t give up alcohol. Not to speak for him but probably because he didn’t see it as the same life altering vice as the others.


Anyway maybe some happy discussion to go alongside. I figured out a plan for more smoker real estate. A few bricks and then the third grate that is usually just taken off. The middle level will house sausages. Now that I have this figured out though I need to go to the store because I have more space today oops. We’ll see what I can find heading there in a few minutes. Small bits smoke today. Sausages chicken thighs pork chops and whatever I land in at the store in a few minutes. Heating up the charcoal now before I go (it’s like a 2 minute drive).



edited to include the meat added. Landed with two pre marinated pork loin. Would have been able to fit everything plus the loins, but I reserved two pork chops for more fried chop sandwiches as discussed.



2 pork loin. 10 sausage. 6 chicken thighs. 4 pork chops. And a partridge in a pear tree. Glad I have the vac sealer chances are there will be a lot of this being frozen up.

 

Y’all keep your butts and 19 hour briskets. 3 hours got me all dis. Plus some chicken not here.

lessons learned from a simple smoke: if I’m doing bbq sauce on the chicken thighs, they’re just as good on the propane grill instead of the “hassle” of smoking. Same with the pork chops, unfortunately. Sausages and pork loins came out awesome though.