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*frinspar* 
Forum Senior Member 
Joined: May 27 2008 Location: Arizona Status: Offline Points: 463 |
 Posted: June 11 2014 at 00:55 |
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Dean, that cooker looks really interesting. And that tart....made me drool. Sorry. lol
The pork butt came out amazingly well. Tasted great on a bun with some spicy sauce. Made tacos with it tonight. Used small flour tortillas, poured some Cholula hot sauce on the shredded pork, topped with cabbage and a pico de gallo my wife made. As for the cheese, I couldn't stand it and ran out earlier to grab several cheeses and some apple wood chips to try. It's better to do in cooler weather or at night, and only takes a couple of hours, so I tried it tonight. Just started the second round of smoking. This is the batch right before closing the door and starting the process.  The collection is: Mild cheddar Irish cheddar Mozzarella Emmental Muenster Fontina Monterrey Jack |
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Finnforest
Special Collaborator 
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17562 |
Posted: June 09 2014 at 20:40 |
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Dean, that apricot tart is incredibly beautiful....wow. I'd love to try it.
Frins...smoked stuff, as much as I like the taste, really messes me up. I almost always get a stomach ache when I eat smoked food in any quantity. But good luck with it! |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: June 09 2014 at 04:19 |
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One of the first things I ever cooked on my charcoal smoker was pork butt - dry rubbed with paprika and other assorted herbs 24 hours before being slow cooked for 10 hours over apple wood. Using it for cold-smoking is a little hit-and-miss as it's difficult to keep the wood-dust smouldering for the length of time required, but it hot-smokes to perfection. My forays into making an electric smoker (it's detailed in this thread somewhere) failed miserably - I miss-read 250 degrees as C not F and melted the heater. As there is only two of us at home now I've treated myself a Cobb table-top cooker, but despite of its small size easily can cook enough food for four people:  An brilliant piece of kit that can be sat on the table (the outside doesn't get hot at all) and can cook practically anything (even cakes) using a just tiny amount of charcoal so you don't end up with carbonated food and smoked guests (and it doesn't roast the nether-regions of the chef either). The appeal for me is I don't have to play the macho barbecue-king as everyone can cook their own food just as they like it. The little cook-book that came with it has some great recipes, including a cracking one for caramelised onions (1 finely sliced onion lightly sautéed in a little oil, then add 1 part sugar, 1 part red wine vinegar and 2 parts red wine and slowly braised until they turn to a jam-like consistency) - absolutely wonderful as a warm sticky topping for a bbq'd burger. And there's another for some yummy corn cakes (basic pancake batter [egg flour milk] with softened onion and corn kernels and a little grated cheddar cheese, spoonfuls dropped onto a hot pan and fried on both sides). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ FB friends will have already seen the apricot tart I made on Friday:  ...not very much of that left now, I'll probably polish it off for lunch. I also made yoghurt ice-cream over the weekend, served with home-made meringues and a tangy lemon sauce, added a side of thinly sliced strawberries, grapes and blueberries that had been macerated for 20 minutes in touch of red-wine and a little sugar. It was an ideal end to a superbly hot weekend here in the south of England.
Edited by Dean - June 09 2014 at 04:32 |
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What?
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*frinspar*
Forum Senior Member
Joined: May 27 2008 Location: Arizona Status: Offline Points: 463 |
Posted: June 08 2014 at 17:47 |
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Very good question. And I don't know. LOL
Cheese, maybe. It's got a very low base temp setting, and only goes up to 275F. Right now I'm seasoning it. Have to do that before first use. Gotta let it run on high for a few hours, and add some chips the last 45 minutes. Picked up an 11-pound pork butt last night that I'll chop in half to make more manageable as far as time goes. Gonna pull it apart and make sandwiches, tacos, whatever I want.  *ETA* Watched a youtube video and read around, and I've had the world of smokers opened up to me. LOL I will definitely be smoking some cheese in mine now. Also going to smoke some kosher salt. Sounds like it can add a nice punch to some foods. Edited by *frinspar* - June 08 2014 at 19:01 |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65844 |
Posted: June 07 2014 at 21:45 |
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^ Let us know. Can you smoke anything with it? Fruit, cheese, etc .?
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"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy
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*frinspar*
Forum Senior Member
Joined: May 27 2008 Location: Arizona Status: Offline Points: 463 |
Posted: June 07 2014 at 21:42 |
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Bought an electric smoker today.
I've had a small wood smoker for several years, and getting a consistent result has been impossible. Propane seem to have their difficulties as well, so electric it is. Still boxed up on the back porch, but right now I'm trying to pick the first meat I'll slow cook in that sucker. |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65844 |
Posted: June 07 2014 at 21:15 |
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Three Bean salad tonight; garbanzos, kidneys, greenbeans, sliced onion, parsley, and a honey/mustard vinaigrette.. tasty, with a buttered baguette
the key is to let the mixture sit in the fridge for at least a few hours so the flavors can come together |
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"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65844 |
Posted: June 03 2014 at 23:37 |
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^ it's just ground meat, breadcrumbs, an egg, s&p -- that's it, everything else is taste; onions, peppers, Worcestershire, etc., in a hot oven till cooked through
take the meatloaf plunge Jim !! |
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"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17562 |
Posted: June 03 2014 at 22:24 |
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^oh yeah! i love a great meatloaf! I gotta try making one someday.
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65844 |
Posted: June 03 2014 at 22:15 |
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Made meatloaf w/ mash and pickled red cabbage-- added some ground pork to the beef and used wholewheat breadcrumbs, and a cumin/ketchup glaze
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"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65844 |
Posted: May 28 2014 at 22:17 |
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Did my chicken in maple with rosemary again tonight but this time used both fresh & dry rosemary, skewered the chicken along with some onion chunks, let the kebabs marinate for a couple hours, and broiling now (I need a hibachi or something)
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"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy
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markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: May 09 2014 at 10:10 |
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Beans, plantains, rice, eggs
Edited by markosherrera - May 09 2014 at 10:18 |
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Hi progmaniacs of all the world
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17562 |
Posted: May 05 2014 at 22:28 |
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^Oh yeah, I'm on my way....
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*frinspar*
Forum Senior Member
Joined: May 27 2008 Location: Arizona Status: Offline Points: 463 |
Posted: May 05 2014 at 22:18 |
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I grilled a couple of pizzas tonight.
We make our own dough, separate it into individual baggies with a little olive oil and freeze them until we want to cook some. I roll it out nice and thin, plop it on the hot barbecue grill, brown one side, bring in and top, then put down to brown the other side and cook the toppings. |
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17562 |
Posted: May 05 2014 at 22:11 |
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yeah baby!
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65844 |
Posted: May 05 2014 at 21:31 |
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Cubed chicken breast marinated in maple syrup and fresh rosemary, s&p, broiled with the juice over rice
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"Too often we enjoy the comfort of opinion without the discomfort of thought." -- John F. Kennedy
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Finnforest
Special Collaborator
Honorary Collaborator Joined: February 03 2007 Location: The Heartland Status: Offline Points: 17562 |
Posted: May 05 2014 at 20:18 |
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That sounds awesome. Someday will try it myself. |
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PC-72
Forum Groupie 
Joined: December 24 2011 Location: Haderslev Status: Offline Points: 68 |
Posted: May 05 2014 at 13:47 |
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I'm generous and will share with you a dish of my own invention. When I'm not traveling I shall teach you the arcane arts of cooking щи and борщ like a true Russian man with a Soviet-made heart of iron.
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A negative number was raised to a power that is not an integer.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: May 05 2014 at 13:31 |
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^ I use the buttermilk to make soda bread, of all the home made breads something as simple as soda bread takes some beating. Spreading that with some home-made butter is immensely satisfying.
I'm dry-curing a cut of silverside beef at the moment with an eye to making bresaola.
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What?
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*frinspar*
Forum Senior Member
Joined: May 27 2008 Location: Arizona Status: Offline Points: 463 |
Posted: May 05 2014 at 12:51 |
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Ha! Yeah, after that first time I wasn't going the jar route again.
 I made a cultured butter a couple months back and used the mixer for that. So much easier, even with the splashing buttermilk. The butter tasted a little odd with the yogurt mixed in, not a big fan. This was after the Mrs. got us into making our own kefir, so she wanted to try all kinds of better things for our guts. Using the buttermilk to make pancakes turned out really well though. Also, melted down some stick butter to make clarified last week. Been using it to cook some things and it works nicely. |
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*frinspar* wrote:
