FOOD

[slim]

Hmm...

Now looks could be deceiving, but everything looks soggy on that plate, and the fish looks overcooked. '

And the rice looks like a rat.

[pmahnn]

My soup is delicious.

[ScreamingMedic]

Yeah, picture kind of blows but everything was perfect.

The rat on the left is black 'forbidden' rice, and though I do prefer my salmon a bit on the raw side it was cooked perfectly otherwise. Asparagus sauteed with onions, garlic, shitaake and bacon(duh).

[VTP]

smoked some ribs on saturday. two racks of baby backs. brown sugar and spice rub. then finished them with a sweet sauce.

4 hours at under 200degs...probably could have left them on for another hour but they came out badass.

has anyone here ever boiled pork ribs before smoking them? i hear thats the trick to getting that "fall off the bone" thing.

[ipoach]

brining FTW

[Tronic]

has anyone here ever boiled pork ribs before smoking them? i hear thats the trick to getting that "fall off the bone" thing.

Yes. Works. Boiled in cider once got worst smelling farts of all time. Boiled in beer was yummy.
This is garlic mustard and it's tasty:

[Ikefromla]

Haddock, done SO right.

[malachi]

has anyone here ever boiled pork ribs before smoking them? i hear thats the trick to getting that "fall off the bone" thing.

Do not do it.
Just cook them a little longer at a nice low temp.

[pmahnn]

has anyone here ever boiled pork ribs before smoking them? i hear thats the trick to getting that "fall off the bone" thing.

My father says it's a sin. So you should probably not do it.

[VTP]

werd. i didnt like the sounds of that either. i just have this littler brinkmans ($60 new at HD) smoker and it does a great job. i'm thinking about getting an electric rig tho because its a huge pain to control the heat.

I have a remote digital thermo, which helps but keepin that fire above 170 and below 200 for 4-5hours is like taking care of a child.

its a toss up between an electric smoker, or one of those weber smokey mountains...thoughts?

[pmahnn]

I will always tell you to get a Big Green Egg, regardless that it's not in your options. I cannot recommend anything else with confidence. It's just so damned good.

[600#gorilla]

werd. i didnt like the sounds of that either. i just have this littler brinkmans ($60 new at HD) smoker and it does a great job. i'm thinking about getting an electric rig tho because its a huge pain to control the heat.

I have a remote digital thermo, which helps but keepin that fire above 170 and below 200 for 4-5hours is like taking care of a child.

its a toss up between an electric smoker, or one of those weber smokey mountains...thoughts?

I will always tell you to get a Big Green Egg, regardless that it's not in your options. I cannot recommend anything else with confidence. It's just so damned good.

well dude, a few thousand less is a few thousand less right? if i had a few thousand dollars i would probably go on a climbing trip.

or, you could buy a big green egg!

[pmahnn]

or, you could buy a big green egg!

$800, tops!

[Lox]

I think until you go with a BGE or similar you will have issues keeping your temps.

[slim]

We've gone over this before... But:

I was going fishing with a bunch of guys out at my friends lake. I promised to bring a large pork butt for lunching.

The night before I loaded the egg up with charcoal, plopped a pork butt on the rack, and closed down the vents. Meant to at least check on it before bed but we had a dinner party and we got distracted with food and good times. I passed out with a full stomach not having even GLANCED at the egg. I woke up at 7a to go fishing and was like "oh shit..." Checked the egg. Holding perfectly at 235. Meat was perfect. Compliments all around. WIN.

Worth the money? You tell me. I have had NUMEROUS amazing meals and maybe 2 fuckups since I bought it. I use it often. Cooking a beef prime rib on it tonight (high temp method). The fact that you don't even need to open it ONCE during the cook and can ignore it completely means you will use it that much more often. How many times a year do you smoke meat right now due to the complexity and finicky nature of your cooker design?

[Lox]

And on the flip side.. basically the only reason I smoke meat is so I can kick it with like 3 other guys and drink mint juleps and sit in the sun and futz with the smoker to keep the temp right.

The ladies quack in the kitchen while making up some side dishes and drinking wine. It's like a thing.

[slim]

Im always about the FUNCTION.

You can sit around and sip your mint juleps with your buddies and smell the wood smoke anyways... You don't need an excuse to do that!

[Lox]

Mint juleps are kinda sissy when there isn't a bourbon bbq sauce being rubbed on some pork.

If you don't have $600 and think of BBQ as a verb, I think the propane smoker is the best thing to tinker with for 4 - 6 hours depending.

[600#gorilla]

i'm betting that if you had a BGE, you could sit around swilling and talking about how awesome you're BGE is for hours at a time.

that and imminent nuclear destruction.

[slim]