How do you cook it?

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Nicky

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My dad would grill with hickory wood chips. I'm not much of a griller, though.


The Banana sour cream recipe:

2 ripe bananas
1 1/2 cup of flour
3 tablespoons of sugar
2 teaspoons of baking powder
1 1/2 teaspoon of Kosher salt (I used half) : Sift together

1/2 cup sour cream
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon unsalted butter
** I add nutmeg to this recipe (about 1 teaspoon)**
: Mix together and then add the bananas -- Combined all the ingredients, together and cook
 
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Giambiwannabe7

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Can you please elaborate on which wood chips go with which meats, please?

Ya, but I noticed that different seasonings don't always work with different wood. Like, I love Montreal Steak seasoning with a bit of season salt on a Rib Steak with a hickory/mesquite wood mix. But, if you change the wood to cherry or apple, you have to change the seasoning too(a good coarse sea salt, fresh cracked black pepper, onion powder, garlic powder, and a little sage.

But, generally, I've found that apple is excellent on pork. One of my all time classics is smoked western ribs(or country style ribs). I marinate them for at least 3 days with minced garlic, olive oil, season salt, black pepper, onion powder, and some freshly squeezed lemon juice. Indirect smoke(like a half barrel smoker with the side hot box), use real hardwood lump coal, and smoke em for about 10-12 hours. Best fucking ribs ever. First time I made them for a group of people, my dude was throwing a bash. We got started a bit late with the smoker, so it was around 8pm and all these drunk fucks are drooling all over my smoker telling me how good the shit smells. I go behind the garage to piss and when I get back these tards are eating my ribs before they were even done. And if you put any kind of sauce on these things consider yourself an official dumbass. Best. Ribs. Ever.

A lot of people like to smoke fish using cedar, but I've always used mesquite or cherry. My favorite smoked fish is steelhead/salmon. I won't even eat steelhead any other way, honestly. You make a mix of water, sugar, salt, and pink curing salt(I can't give away the ratios, as my Dad would roll over in his grave...ancient family recipe). You cut the fish in half(don't even have to bone it) and throw it in the brine for about 3 days. Take it out of the brine and let it dry out overnight. Once it is dry, rub olive oil on it, and indirect heat smoke it for about 15 hours. Get yourself some good crackers, a good port wine cheese roll, and your favorite bottle of red wine and you'll never look at fish the same. Shit is like crack, you just can't stop eating it. Even people who are a bit skittish with the whole fish thing like it.

Chicken...take a roasting chicken and rub it with olive oil and season with a good tuscan dry rub(I like to add a little bit of season salt to the one I use). If you don't want to use a whole chicken(girls usually like the breast meat, which is why I usually use it), use legs, as they don't dry out as easily. Season entire bird/leg, in and out, and underneath the skin. If you're going to use a roaster, shove a full can of your favorite beer up its ass(the infamous drunken chicken) to help keep the breast meat moist. I like to do these in my stand up/cylinder smoker. There is a pan on the bottom for the coal and wood(mesquite), and then a place above that to put a liquid in(I have a mixture of water, beer, worchestershire, and Minor's chicken base in this one) that also helps keep the meat moist and the heat from getting too out of hand. The heat can get a bit out of control in these types of smokers, so you have to be careful. It also makes the cooking time vary anywhere from just an hour to two for legs/wings up to 5 -7 hours for an entire bird. Once you get it down pat, the skin ends up tasting like fucking candy. Delicious.

Always remember to soak your wood chips for a while in water. When I'm feeling feisty, I'll put the wood chips in a broiling pan and pour bacon grease over them and bake them in the oven at 175 for about an hour or so before I use them in the smoker. If you have nosey neighbors, each and every single one of them bastards will be strolling over wondering what in God's name that glorious smell is coming from your "grill." To this day, none of them knows how I get that smell:chuckles:

I've been smoking meat since I was a kid. I was part owner, with my family, of a butcher shop that had an enormous smokehouse. We made all our own jerky(beef, venison, squirrel, you name it), smokies of all kinds, 25 different smoked sausages, fish, bacon, etc. It's taken me years to learn my tricks(some I inherited) and I still learn new stuff all the time just by trying different things. I pretty much can't tell anyone when I'm smoking something because, without fail, I end up with at least 10 people just happening to be in the neighborhood:rolleyes:

I've pretty much tried to smoke anything and everything, and have been surprised at some of the food that is amazing when it's smoked. Another key to good smoking is not overdoing the smoke. There's a balance, and too much can give food a real bitter taste. I always use some kind oil(usually olive oil) on the food as well. It really helps the smoke "cling" to the meat.
 

David.

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good lord thats a lot of effort.. looks good though
 

Giambiwannabe7

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My dad would grill with hickory wood chips. I'm not much of a griller, though.


The Banana sour cream recipe:

2 ripe bananas
1 1/2 cup of flour
3 tablespoons of sugar
2 teaspoons of baking powder
1 1/2 teaspoon of Kosher salt (I used half) : Sift together

1/2 cup sour cream
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon unsalted butter
** I add nutmeg to this recipe (about 1 teaspoon)**
: Mix together and then add the bananas -- Combined all the ingredients, together and cook

I think I'd have to double my workout schedule if you and I lived together:chuckles:
 

Nicky

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I think I'd have to double my workout schedule if you and I lived together:chuckles:

I had to hit the total gym after last nights meal. And I think I need Jillian, tonight. I've consumed A LOT of calories in the last 24 hours. I can't imagine if I cooked like this, daily. I'd be waddling.
 

Nicky

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How does your pee smell today? Huber wants to know.

I've had asparagus before, and never had any issues, until last night. I immediately thought of the "Smells" thread, when it happened. :chuckles: .... I think I might opt out of asparagus, next time.
 

Giambiwannabe7

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good lord thats a lot of effort.. looks good though

It's honestly not as entailed as it sounds. The great thing about smoking food as opposed to grilling it is you can getting it going in the smoker and just forget about it for a while(basically until it's time to reload the chips). The prep work usually doesn't take more than a few minutes.
 

Giambiwannabe7

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I'd be waddling.

Hysterical. Although by the looks of your pic, I don't think you need to be too concerned just yet:tongue:

I've had asparagus before, and never had any issues, until last night. I immediately thought of the "Smells" thread, when it happened. :chuckles: .... I think I might opt out of asparagus, next time.

I get that from onions. If I eat a lot of them, I smell it in my piss and my skin the entire next day. Can't wash the smell away either. Drives me insane because I love onions.
 

Shakalu M.D.

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I've had asparagus before, and never had any issues, until last night. I immediately thought of the "Smells" thread, when it happened. :chuckles: .... I think I might opt out of asparagus, next time.

Why? Asparagus is my favorite vegetable and the aftereffects just make me love it even more. I always forget that I had it and then I go pee and immediately burst out laughing.

Someone needs to walk me through cooking steak in a cast iron skillet. I'm a good cook, and great on a grill. I can grill a steak with the best of them. For some reason though I just can't get the timing right when cooking a steak in the skillet. Last time I tried it had a really strange texture almost like pork. I'm fairly certain it was just a poor cut of meat, but I suppose I could have done something wrong.

The main issue I have is the timing though, I just can't get it to that perfect mid-rare in a skillet like I can on the grill.
 

Giambiwannabe7

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Why? Asparagus is my favorite vegetable and the aftereffects just make me love it even more. I always forget that I had it and then I go pee and immediately burst out laughing.

Someone needs to walk me through cooking steak in a cast iron skillet. I'm a good cook, and great on a grill. I can grill a steak with the best of them. For some reason though I just can't get the timing right when cooking a steak in the skillet. Last time I tried it had a really strange texture almost like pork. I'm fairly certain it was just a poor cut of meat, but I suppose I could have done something wrong.

The main issue I have is the timing though, I just can't get it to that perfect mid-rare in a skillet like I can on the grill.

One of the biggest mistakes people commonly make is not leaving the steak out long enough before they cook it. You never want to take meat directly from the fridge to the pan. Leave it on your counter for about an hour before you cook it. I love cast iron, especially a nice old one that has years of "seasoning", for cooking steaks. If you're going for med-rare(my preference also), then make sure that sucker is pretty hot when you drop the steak in it. Depending on the thickness, it shouldn' t be more than 2-3 mins per side, and you'll have that nice "char" on the outside and it should be like butter inside. But, ya, it also depends on the cut of meat, as well. I've always been a huge Rib steak guy. I think strips are way overrated, but they are probably the most popular.

Make sure when it's done cooking, you remove it immediately and let it sit on the plate for a couple mins before you eat it.
 

David.

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It's honestly not as entailed as it sounds. The great thing about smoking food as opposed to grilling it is you can getting it going in the smoker and just forget about it for a while(basically until it's time to reload the chips). The prep work usually doesn't take more than a few minutes.


I personally cant eat something that takes more than 30 seconds to prepare. I have no idea when Im going to be hungry and hunger pains come out of nowhere and I'm out and about alot, so almost every meal I have is portable
 

Giambiwannabe7

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I personally cant eat something that takes more than 30 seconds to prepare. I have no idea when Im going to be hungry and hunger pains come out of nowhere and I'm out and about alot, so almost every meal I have is portable

I dig it. I was a lot like that when I was younger. As I'm now an old fuck, I'm a little more regimented. I'm sure it won't be long before I'm deciding between flavors of ovaltine and figuring out how to get more fiber in my diet.
 

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