Food Smokers and Smoking Tips/Tricks/Techniques

Mutton is going to be a little tougher but found a couple good sounding recipes. usually goes good cooked with a red wine

https://cooking.nytimes.com/recipes/4561-leg-of-lamb-or-mutton
http://allrecipes.com/recipe/36927/rosemary-braised-lamb-shanks/

 

My birthday is this coming Tuesday. My family knows i love to cook and geyngot me this. I’ve never used one. I’ve heard good things about them. I figured I can start checking YouTube. Anyone here have one?

 

Yep! Look 2 posts back.

Also look into getting a Coleman 24 can stackable cooler. Cur a hole in the lid to fit the SV into and you have a large efficient cooker.

 

Sound vide will change your life....I’ve got the Joule cooker. Check out ChefSteps website for some great recipes.

 

Cold Bay is hardcore Alaska, especially if that's what you're using as your hub. Getting out into the bush like you did is fantastic, if expensive; it's much better than the combat fishing that you have to put up with on the road system communities. I used to go on work trips to villages all over the state so I got to see a lot of what you did, though fishing on the government's dime was heartily discouraged.

Better you than me, buddy. I was forced to do 4 years there and I hope to never go back.

 

I'm still waiting on my anova nano SV. Pre-ordered early last year and was supposed to be October. They had a manufacturing hiccup and still waiting

They did give refund or alternate options but I'm waiting it out. Someday I'll get to try it.

 

Splayed out chicken tonight on the Kamado. Used some apple chunks... delicious.

 

Hell yea I need to do a chicken soon!

 

that looks real good!

 

Yep personally not a fan. Don't care how you sear it or finish it just seems to be missing in taste and flavor compared to other methods. Even bacon, fish, etc. But especially steaks and grilling.

I have the Coleman stackable cooler, stainless steel IKEA racks, and several other cooking containers around here taking up space. Yes everything comes out perfectly done. Except missing complex flavors no matter how you finish it. To me anyhow, YMMV

 

I tend to agree. I’m still looking for the one thing that sous vide makes better. Actually, I guess boneless skinless chicken breasts are a good candidate. Plus you can put them in frozen if the packaging can take it. But it takes a long time, still not sure it’s worth it.

 

Your right I think they may be a good candidate for SV. Maybe... If I'm doing chicken parts boneless skinless it is almost always thighs and I marinate\brine then grill them. Boneless skinless breast I might try in the Instant Pot that is getting some use for sure with me now that it is cold. The IP is certainly worth it with the few things I have done so far, it is a keeper.

Last time I did boneless skinless breasts butterflied them and stuffed them with ham and cheese. Wrapped in bacon and smoked them of course. They turned out really well, moist, tender and flavorful.



ABT's and bacon wrapped onion rings as sides didn't hurt either. About time to do this one again.

 

Lawdy, those look good. Any tips / amounts / recipe?

 

Pretty much standard butterfly of the chicken breasts being careful not to go all the way through them. Then put it in a large ziplock bag and beat the hell out of it LOL. Actually what your want to do is just even it out. Hit it and push to the outside to make it uniform thickness. I finally have a meat hammer but have used a small cast iron skillet before and think it may actually work better. Then layer thin slices of Canadian bacon or ham on it followed with cheese of your choice I normally use Swiss for these. Rolling it up is tricky once you start heating anything with cheese in it the cheese tries to escape. So make sure to tuck the ends in. Wrap in bacon and on these I used pitfaced rub on the bacon. Don't be afraid to use toothpicks to help hold it together. I used to try and avoid it but after fighting the cheese great escape enough times finally gave up and have no problems making it look like a pin cushion if need be. Pull the toothpicks out when you plate and serve it. Good luck and hope that helps, well worth it. It is pretty dense and filling.

 

Thanks. Will definitely make. Loves me some Cordon Bleu.

 

Cooked on my Santa Maria grill tonight with Red Oak and Mesquite.

Tri Tip Steak, corn and 2 potatoes in the coals.

This was so damn good I could eat it every night.

 

I wanna put my meat in that thing

 

Glad I’m not the only one. I have a WiFi anova gathering dust cause heating meat in plastic bags in a water bath doesn’t do it for me lol. Kinda what I imagine in prison cafeterias
Slownsear ftmfw, I like the gradient of raw to seared cuz textural diversity. Plus flavor.

I’m sure there are technical uses for sousviders that blow my skills and experiences outta the water but as far as meat cooking give me fire lol

 

I use to say that to girls when I was 16.

600 Lbs of steel and bricks does wonders when cooking outdoors.

 

Yeah :S

Boiling my food just doesn’t sound appitizing. The food also looks anemic and inedible.

I’m sure it tastes great... just looks horrible haha