What's for Dinner?

Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.

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  1. Jan 10, 2019 #6481

    ceeaton

    ceeaton

    ceeaton

    Three is the charm, right?

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    For some reason I can't view your attachment. No, I don't have one but use a foil pack filled with wood chips and few small fork holes in it on the side over one of the burners. If you are creative enough you can smoke about anything on it, but on a grill you are not necessarily smoking the meat but smoke cooking it (ie. applying smoke while cooking the meat to a specific temperature). To truly smoke the meat you need to keep the temperature low (I think they define cold smoking as maintaining a temp below 90*F). I think I've seen recipes for Lebanon bologna where they smoke it for four to seven days at 70*F in a smoke house, in Lebanon of course.

    The kids favorite is for me to sear a pork butt on the grill with a lot of smoke. Cool overnight and let it hang in the crock pot all day for pulled pork sandwiches that evening. It's cheating (and more fun to cook the butt all day on the offset cooker) but it works and you can definitely taste a smoke note in the pork.
     
  2. Jan 10, 2019 #6482

    Boatboy24

    Boatboy24

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    Can't see the attachment either, but I've used similar things (or foil packets, like Craig) on the gasser. Like wine, it's all about personal preference. I say start small, then bump up as needed. I tend to like fruit woods more than hickory and also use oak (or spent cubes from a carboy) or pecan. If doing chicken or fish, go very lightly at first. It's easy to overwhelm them. But even on the chicken I did last night, I threw some spent oak cubes right on the charcoal.
     
  3. Jan 10, 2019 #6483

    jgmann67

    jgmann67

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    Not sure why the pic won't show. If you search Grillaholics Smoker Box, you'll see what it is. Sturdy little piece of equipment. I have a friend who lives close by and is way deep into smoking meets. So, there's an opportunity to do a little experimenting.
     
  4. Jan 10, 2019 #6484

    ceeaton

    ceeaton

    ceeaton

    Three is the charm, right?

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    Take a bottle or a case of beer when next time he smokes some meat. Will move you way up the learning curve (sort of like watching a brewer or winemaker make a batch, lot's of opportunities to ask "why did you do that?").
     
  5. Jan 11, 2019 #6485

    geek

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    Still lost.....

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  6. Jan 11, 2019 #6486

    GreenEnvy22

    GreenEnvy22

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    We have been visiting family in Paraguay for the last month. Breakfast is typically sausages made from the sheep on their farm. Lunch is the main meal and is something like a leg of lamb, steaks, or some other BBQ meat. Dinner is often a smaller affair, unless you wait until 7:30-8pm, then it's another BBQ.
    Some photos of some of our meals...

    1-Leg of lamb
    2-smoked wild boar (smoked using cow manure on charcoal)
    3-beef
    4-beef
    5-might be dinner tomorrow
    I could upload another dozen. All delicious, but my jaw hurt after the first week, so much chewing ;)
     

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  7. Jan 11, 2019 #6487

    ibglowin

    ibglowin

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    Korean BBQ Beef Short Ribs, Jasmine Rice, Steamed veggies. Costco may have assisted here...... LOL

    fullsizeoutput_3d20.jpeg
     
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  8. Jan 11, 2019 #6488

    geek

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    Still lost.....

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    That looks good and nice.
     
  9. Jan 11, 2019 #6489

    JohnT

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    Pizza night. My own dough and sauce. Real and rustic! IMG_20190111_102737.jpg IMG_20190111_102757.jpg IMG_20190111_102822.jpg IMG_20190111_102838.jpg IMG_20190111_103506.jpg
     
  10. Jan 12, 2019 #6490

    ibglowin

    ibglowin

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    Friday night..........

    fullsizeoutput_3d23.jpeg fullsizeoutput_3d25.jpeg
     
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  11. Jan 12, 2019 #6491

    Boatboy24

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    IMG_9674.jpg
     
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  12. Jan 12, 2019 #6492

    ibglowin

    ibglowin

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    @Boatboy24

    Winter is coming.......

    Later today!

    Screen Shot 2019-01-12 at 7.39.52 AM.png
     
  13. Jan 12, 2019 #6493

    Boatboy24

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    Yes indeed! :db
     
  14. Jan 12, 2019 #6494

    jgmann67

    jgmann67

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    About time it showed up.
     
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  15. Jan 12, 2019 #6495

    mainshipfred

    mainshipfred

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    I'm thinking 2" tops for us, now @jgmann67 you're going to get hit hard.
     
  16. Jan 12, 2019 #6496

    sour_grapes

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    Glad to be on the bullet-dodging outskirts. Stay safe and warm, you guys! :snw
     
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  17. Jan 12, 2019 #6497

    Boatboy24

    Boatboy24

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    You know they've upped the forecast to 4-8", right?
     
  18. Jan 12, 2019 #6498

    geek

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    Still lost.....

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    Good Lord....nothing for me up here....yiiiihhhaaaaaa
     
  19. Jan 12, 2019 #6499

    ceeaton

    ceeaton

    ceeaton

    Three is the charm, right?

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    Your gonna get it harder than we do from what I've seen. 1-3" around here, should be able to broom it because of the low temps.
     
  20. Jan 12, 2019 #6500

    ceeaton

    ceeaton

    ceeaton

    Three is the charm, right?

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    Hit the easy button. Charcoal cooked netted pork loin (added pecan chips). I can hear better half dicing some veges for a salad and I'll be soon making a batch of hash brown potatoes. Listening to the Colts/Chiefs, didn't take very long for the Chiefs to score, yikes.

    DSC07435.JPG
     
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