Smoked Meat

[KotOD]

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blarg,

A turkey wont fit on the current smoker, but I have smoked turkey before with good results. Salmon is a good suggestion, and something i will have to try soon. WTF is OX tails?

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Welcome to the wonderful world of smoked stuff. You now have a built-in weekend killer and will know more about brines, hardwoods and spices than you ever wanted to know.

Game hens, spiced with smoker-friendly spices (paprika, pepper, cayenne) and covered in fresh rosemary are ridiculous.

Salmon - I've used OJ, Maple Syrup, and Soy sauce in the smoking liquid and all were very successful. Whip up a platter with bagels, cream cheese, a homemade olivade or olive spread similar to a muffaletta topping, and some scallions and you're in heaven. Alternatively, smoked salmon omelettes make me want to believe in a god.

Quartered turkeys are very good but you've got to really vigilant with the liquid. It dries easily.

Seafood smokes are great for parties - putting together a pseudo-clambake in your smoker with lobster, corn, shrimp, clams, crab, fish, potatoes and spices is a great way to kill a saturday and make the neighbors all jealous.

You can also really eliminate the fishy smell and taste in freshwater fish - my father in law is a huge fisherman and we've done trout, perch, walleye and others and people that won't eat freshwater fish normally will eat it smoked.

You've done pork, which is the easiest and the most versatile.

A proper brisket is really hard to do, I've never been able to pull one off.

Experiment with different woods as well. I've used apple, peach, cherry, hickory, plum, and almond and all of them bring different flavors to the meat.

[Dudd]

http://youtube.com/watch?v=V70uzuPoV5w

Here's the Good Eats episode that dealt with bacon, it's one of his more gimmicky episodes but it should give some idea, not that I've tried it.

[KotOD]

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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.

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What kind of Italian are you?!?!?!?! Please do not come into my neighborhood. If you do, pretend you are greek.

[KotOD]

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If it can do cold smoking, homemade bacon!

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If anyone here actually knows how to do this I'd be very open to making my own bacon. I eat it just about every morning so it would cut down on cost big time if I could make my own.

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It's actually not that difficult, just time-consuming.

[Klompy]

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If it can do cold smoking, homemade bacon!

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If anyone here actually knows how to do this I'd be very open to making my own bacon. I eat it just about every morning so it would cut down on cost big time if I could make my own.

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It's actually not that difficult, just time-consuming.

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Is it something you can do with a normal electric smoker?

[KotOD]

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If it can do cold smoking, homemade bacon!

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If anyone here actually knows how to do this I'd be very open to making my own bacon. I eat it just about every morning so it would cut down on cost big time if I could make my own.

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It's actually not that difficult, just time-consuming.

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Is it something you can do with a normal electric smoker?

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PM sent

[Blarg]

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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.

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What kind of Italian are you?!?!?!?! Please do not come into my neighborhood. If you do, pretend you are greek.

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Guids is the Italian. I'm just a guy who reads food porn and chef memoirs and watches some cooking shows sometimes.

[KotOD]

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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.

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Guids is the Italian. I'm just a guy who reads food porn and chef memoirs and watches some cooking shows sometimes.

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I meant to quote guids begging his dad.

Dammit.

[rutang]

brisket is by far the hardest thing to smoke.

smoking meats is all about very slowly cooking meats exactly to the point that they start to break down and fall apart, but before you dry them out too much. brisket's "tender point" is the hardest to hit.

Halibut is by far the best fish to smoke. Eel is also amazing. Portabella mushrooms are great.

I brined and smoked a turkey last year for t-giving. (Brag: I also deep fried and baked turkeys for a 3 turk thanksgiving) and the smoked turkey was amazing. Be careful if you use Hickory on poultry - it tastes really good but you can easily over-flavor poultry with Hickory, and then it'll be ass.

Use Hickory for pork, mesquite for beef. if you are doing both, i'd stick with hickory.

I've heard of smoking lamb, but have never tasted or smoked it myself, so I don't know if it's any good.

have fun with your smoker!

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.

[KotOD]

[ QUOTE ]
brisket is by far the hardest thing to smoke.

smoking meats is all about very slowly cooking meats exactly to the point that they start to break down and fall apart, but before you dry them out too much. brisket's "tender point" is the hardest to hit.

Halibut is by far the best fish to smoke. Eel is also amazing. Portabella mushrooms are great.

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Oh yeah! I forgot about mushrooms. I normally throw them on top of a number of different things to act as a cover and trap moisture. There are a number of veggies that will smoke well -- I mentioned Corn and Potatoes from the clambake above, Artichokes, Onions, Jicama, Peppers of almost any kind, same with Squash.

Oh - and Pineapple is tasty as hell.