Food

[watchdaddy1]

Deep Fried Turkey for Easter



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[Henry Krinkle]

Instead of a long write-up, I'll let the photos tell the story...




+15 hours...

^^^^4 hours after that^^^^^

For the last number of years I have been totally committed to finding the perfect minimal smoke balance. I rarely leave anything smoking more than two hours anymore, but that isn't what I really want to know. Tell me about the beans.

[geoffbot]

I need a smoker!

[CanadianStraps]

Leftover Easter ham and garlic mashed reinvented for breakfast.

[bu11itt]

For the last number of years I have been totally committed to finding the perfect minimal smoke balance. I rarely leave anything smoking more than two hours anymore, but that isn't what I really want to know. Tell me about the beans.

I don't know much about the beans, my mother-in-law brought them and they were frankly a little too sweet. She used too much maple syrup on that batch.

........

Unless you really DO want to know about the meat... ok I'll tell you. I just put some mesquite chunks around the hotspot of the charcoal and one on top right as I'm putting the brisket on. It gives is about 2-4 hours of smoke. I leave the brisket wet from the rub when I put it on to help absorb some of the smoke better. When adding a cold piece of meat that big it's quite a heat-sink so the temp usually drops down into the 180-190 range (from around 225-235) and I don't really fight to get the temp back up, just let it do what it does for the first hour or so. If it's still low after that I'll play with then vents to get it back up to cook range. This one I actually cooked closer to 250F and had to pull it earlier than I wanted because I had to get ready for church.

I need a smoker!

Yes, I'd recommend a Big Green Egg

[Henry Krinkle]

I don't know much about the beans, my mother-in-law brought them and they were frankly a little too sweet. She used too much maple syrup on that batch.

........

Unless you really DO want to know about the meat... ok I'll tell you. I just put some mesquite chunks around the hotspot of the charcoal and one on top right as I'm putting the brisket on. It gives is about 2-4 hours of smoke. I leave the brisket wet from the rub when I put it on to help absorb some of the smoke better. When adding a cold piece of meat that big it's quite a heat-sink so the temp usually drops down into the 180-190 range (from around 225-235) and I don't really fight to get the temp back up, just let it do what it does for the first hour or so. If it's still low after that I'll play with then vents to get it back up to cook range. This one I actually cooked closer to 250F and had to pull it earlier than I wanted because I had to get ready for church.



Yes, I'd recommend a Big Green Egg

I tend to like my beans on the spicier side, so I usually use things like coffee, beer, adobo or moritas to flavour mine, though I do sometimes do a Dr. Pepper bean. I often do them in the smoker right beside the meat.

I don't use mesquite much. I find it a bit sharp for my tastes. Lately I have been using a lot of neutral to sweetish woods. Pecan and alder are my default woods but I have been using oak for the homemade hams. I also use the wood from the Saskatoonberry bushes in my yard. It is really resinous, as most fruit wood is, so I can generate a lot of smoke with it. It is really nice for bison, elk and venison and pretty good for beef.

[Henry Krinkle]

I need a smoker!

You do!

I've got three right now- a hand fed offset box, a Traegers pellet smoker and a Bradley biscuit smoker. Each of them has their place . I have had all three going on more than one occasion.

[Nokie]

Easter Day bread action-

[synequano]

Escargot and pork knuckle with buttered rice and broccoli (yup,oriental style)

[Der Amf]

Last night after work I cooked for two days, but was so hungry that I ate the whole lot.

Which meant today I was just peering into my cupboard, going, ummmm....

Thankfully something edible can be made out of rice, shallots, a couple of small tomatos, tomato puree garlic, fresh ginger, soy sauce and paprika. Pretty basic but enough to refuel before going off to work

I enjoyed this so much that this evening I made exactly the same thing again. Slicing tomato into cooking rice seems to allow it to hang onto some of its fresh raw qualities. Will experiment further