Foodies BS Thread.

I got home and went right to the smoker. I am a little worried about how these ribs are going to come out. They should be done around midnight or 1 am. I am going to bring them in for lunch tomorrow. I hope they come out alright.

 

Why are you worried about them? Something look off?

 

It is just my first time smoking meat. I just checked the smoker and it looks good. I guess I should take a pic of it...... next time.

 

Oh okay got yah. Yeah I heard smoking can be tricky here and there but I bet it will turn out good. The more you do it the better you'll get at it.

 

That is why I bought a cheap smoker. They really do look good right now. I think they will be done in around 90 minutes. I am going to check them and the heat source again in like 40 minutes. Then I am going to go to sleep and set the alarm for around 1230 am. The last step will be getting the bbq sauce on them. That will have to stay in the heat for another 30 to 40 minutes......then I get to eat them for lunch tomorrow.

 

Nice!! Cant wait to see some pics!

 

Got some pics, I cant download them til I get home though. They ended up smoking for almost 6 hours. I am not going to put any bbq sauce on them. I will definitely take some more pics today though. They lood good, I hope they taste as good.

 

I'm sure they will be great and I like how you didnt add any BBQ sauce so you cant taste the real flavor of the meat.

 

a little greek indian fusion for lunch, chicken souvlaki roasted peppers and mushroom basmati rice naan bread and tzatiki sauce.



last night me and one of my other foodie friends decided to hit up main street for supper, went and had an app at one restaurant deep fried feta covered in honey with a salad didnt get a photo though, then went to another place and ordered chorizo stuffed dates, a boar tasting platter which is covered by his arm, I ordered a burger with pulled pork and a side salad (amazing) and he had parm crusted halibut and polenta fries, didnt get a pic of dessert but it was something called beer-a-misu, another amazing dish but I had to admit defeat on it, way to rich.

 

Well we just had them and everyone said they were good. I was going to add some bbq sauce for the last 30 minutes but I didn't. There was just enough smoke flavor and I actually saw the smoke ring on the inside of the meat which I was surprised about. All around they were good, now I can mess with recipe of the rub and the smoke a little bit to fine tune it.

 

Sounds like they were a success!! Yeah I figured you would have some good smoke flavor from that ring. How much did you get your smoker for?

 

I bought the Brinkman Smoke-N-Grill it was $40 from Home Depot. It is my first shot at smoking so I didnt want to go crazy. But overall it seems like it will do just fine even when cooking for the masses. I hope to get a lot of use out of the smoker this summer. I will definitely use it alot in the fall but from what I hear, and I have had no problems with getting it to temp and maintaining temps but its summer. The winter might be a whole nother story, but I will still probably use it.

 

Oh so only $40?!?! That sounds like a good deal to me and I will have to look up that smoker you bought. I dont blame you for spending tons on a bigger one though cause at least with this one you can get the technique down then if you want to go bigger and nicer you can always do that down the road. I've also heard it gets trickier to get it to the right temp when its cold outside but I'm sure you will get it down to a science.

 

Yeah this is just a beginner smoker for me, I am sure that I will grow out of this one but I have heard nothing but good things about the smoker. I did my research on it and I have made some modifications to it already to make it perform a little better. I have some ideas for smoking in the winter too, I am not sure how well it will work til it gets cold. We will see...

 

Recently I made a red wine reduction and it came out ok. However I dont use any vinegar. A lot of what may have went wrong was if you reduced the vinegar, its already strong enough that could have eve got more bitter. the sun dried tomatoes are tough to use in a reduction also since they are already bitter enough and they have no liquid. I am not sure the recipe or if you were trying to make a sauce or a reduction....? Those ingredients sound more like a sauce then a reduction

 

Yeah I hear yah. With experience comes good technique. I looked up some of the smoke n grills, do you know what model you got?

 

As far as I know it is a Brinkman original Smoke-n-grill from home depot for $40. I need to do alot more cooking on it before the verdict is out but so far so good.

 

what would it be used for, I like making a mulled red wine reduction sweetened with maple syrup for desserts. Just keep it simple man, 1/2 red wine 1/2 balsmamic is a nice reduction.

 

Oh okay cool I saw which one you got and I might have to look into getting one.

 

Personally I think a red wine reduction would be way to overpowering for these ingrediants, maybe try a herb butter sauce instead, just a suggestion.