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#41
07-25-2007, 10:26 AM
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Re: Smoked Meat
[ QUOTE ]
if you only cooked your pork shoulder for 6 hours, you were cooking too fast at too high of a temp, unless it was REALLY small. [/ QUOTE ] It wasn't a full one, it was ~3lbs. I don't have any say in the temp on my smoker, as it's just one setting [img]/images/graemlins/frown.gif[/img]. I just cooked it until the center temp was about 190. 
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#42
07-25-2007, 10:33 AM
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Re: Smoked Meat
pictures please.
you should try to make pastrami, which i believe is smoked corn beef.
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#43
07-25-2007, 10:34 AM
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Re: Smoked Meat
[ QUOTE ]
[ QUOTE ] It's this big gourmet favorite these days, but used to be common for people to eat in the old days. They chop or saw thick bones, like cow leg bones, up into chunks, so they're kind of like a doughut of bone around a hole of marrow. Then they roast the bones, I think, and may or may not do something to the marrow like spice it. I read chefs raving about it a good bit, but have never had it and don't know much about it. [/ QUOTE ] What kind of Italian are you?!?!?!?! Please do not come into my neighborhood. If you do, pretend you are greek. [/ QUOTE ] Uh, what? Osso bucco, a classic Italian dish, is literally "hole bone." Osso bucco, by the way, is a great way for the curious readers of this thread tangent to try marrow if they have never had it. Because osso bucco is the whole veal shank, so you have plenty of meat to eat as well as try the marrow in the center. Call your local good Italian restaurants and find one that is serving it. Enjoy! -Stevie "3/4 Italian" G
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#44
07-25-2007, 11:08 AM
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Re: Smoked Meat
a friend of mine just had a party on sunday and he smoked a turkey.. it was AMAZING
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#45
07-25-2007, 11:35 AM
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Re: Smoked Meat
[ QUOTE ]
[ QUOTE ] if you only cooked your pork shoulder for 6 hours, you were cooking too fast at too high of a temp, unless it was REALLY small. [/ QUOTE ] It wasn't a full one, it was ~3lbs. I don't have any say in the temp on my smoker, as it's just one setting [img]/images/graemlins/frown.gif[/img]. I just cooked it until the center temp was about 190. [/ QUOTE ] I have the electric smoker as well. One setting isn't a big deal. You can control temps with water, the vent, and the rack positioning, as well as adding in veggies and coverings during the process.
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#46
07-25-2007, 11:54 AM
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Re: Smoked Meat
another random thread from 2p2 and now I want to know more about the topic! 2p2 got me into "proper" wet-shaving... interested in cigars and vodka... now I want to know more about using a smoker. All the food you guys are mentioning sounds so freakin good I might have to try this out.
The only smoker I ever used was my dad's Little Chief electric smoker and that's just to smoke up salmon. Are there qualities to look for in a good smoker? Are there good websites with tips/tricks to use a smoker?
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#47
07-25-2007, 12:42 PM
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Re: Smoked Meat
[ QUOTE ]
[ QUOTE ] [ QUOTE ] [ QUOTE ] It's this big gourmet favorite these days, but used to be common for people to eat in the old days. They chop or saw thick bones, like cow leg bones, up into chunks, so they're kind of like a doughut of bone around a hole of marrow. Then they roast the bones, I think, and may or may not do something to the marrow like spice it. I read chefs raving about it a good bit, but have never had it and don't know much about it. [/ QUOTE ] What kind of Italian are you?!?!?!?! Please do not come into my neighborhood. If you do, pretend you are greek. [/ QUOTE ] Guids is the Italian. I'm just a guy who reads food porn and chef memoirs and watches some cooking shows sometimes. [/ QUOTE ] I meant to quote guids begging his dad. Dammit. [/ QUOTE ] I tried making it once, a couple of years ago but I [censored] it up and it didnt taste the same as his, maybe Ill give it another try now that I know a ton more about cooking.
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#48
07-25-2007, 12:45 PM
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Re: Smoked Meat
[ QUOTE ]
[ QUOTE ] [ QUOTE ] if you only cooked your pork shoulder for 6 hours, you were cooking too fast at too high of a temp, unless it was REALLY small. [/ QUOTE ] It wasn't a full one, it was ~3lbs. I don't have any say in the temp on my smoker, as it's just one setting [img]/images/graemlins/frown.gif[/img]. I just cooked it until the center temp was about 190. [/ QUOTE ] I have the electric smoker as well. One setting isn't a big deal. You can control temps with water, the vent, and the rack positioning, as well as adding in veggies and coverings during the process. [/ QUOTE ] exactly, there should be some directions that tells you how to get things at certain temps. IMO 99% of a good smoke is temperature control, klompy if you dont already have one, drill a hole in the lid of the smoker, and get a bbq thermometer for it, make sure you learn how to keep it at X temperature for however long you are smoking, and alos make sure you have a meat thermometer to check the temp of the meat towards the end. usually brisket = 225 for 10+ hours ribs = 200 for 4 to 6 poultry = I usually start hot about 350, then dial it down to 250 after the skin crisps up
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#49
07-25-2007, 02:45 PM
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Re: Smoked Meat
[ QUOTE ]
another random thread from 2p2 and now I want to know more about the topic! 2p2 got me into "proper" wet-shaving... interested in cigars and vodka... now I want to know more about using a smoker. All the food you guys are mentioning sounds so freakin good I might have to try this out. The only smoker I ever used was my dad's Little Chief electric smoker and that's just to smoke up salmon. Are there qualities to look for in a good smoker? Are there good websites with tips/tricks to use a smoker? [/ QUOTE ] All I have is an eletric cylindrical smoker with a single control -- "On". I think the brand name is "Old Smokey" or "Little Smokey", but I've had it for eight years, so identifying marks are gone.
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