Chef Jim Posted June 10, 2020 Posted June 10, 2020 On 6/10/2020 at 10:56 PM, The Guy In Pants said: I know. I know. He was very new to it and chose whole chicken. I’ve never smoked chicken; but realize that it can be very difficult to keep moist if not done correctly. Expand The best things to smoke in my are large fatty cuts of meat like brisket or pork butt. The fat give it great flavor. The challenge is you need to be very patient because it takes all day. And chicken is a challenge. There is a fine line between juicy and flavorful and bland and dry. Chicken is better on a rotisserie than a smoker. 1 3
billsfan1959 Posted June 10, 2020 Posted June 10, 2020 On 6/10/2020 at 10:58 PM, Johnnycage46 said: Is it on the level of "can't screw this up" like a crock-pot? Whereas, grilling can be fairly easily screwed up if you have your temps and times off by even a little... Expand It is pretty easy, I think easier than grilling. Mine is propane and I set the temperature I want and put what I am smoking in the smoker for a specified time, like a crock pot. For instance, I like to do a 6 to 7 lb brisket every once in a while. I do a rub mixture over the entire outside (plenty of rub recipes on the internet), use apple wood chips, set the temp at 225, and put the brisket in for about 4-5 hours. Take it out, wrap it in foil and put it back in for a few more hours. Falls apart. 2
KD in CA Posted June 10, 2020 Posted June 10, 2020 (edited) On 6/10/2020 at 10:48 PM, njbuff said: I want some filet mignon now. Expand Funny you mention....that's what I have teed up for tonight on the grill. Consider my privilege acknowledged! On 6/10/2020 at 10:11 PM, Johnnycage46 said: Side note, does anyone use pour beer in the pan if they slow cook ribs? I did it for the first time during the quarantine and it was awesome. I usually cook the ribs at about 275 for 3 hours and keep them covered the whole time with foil. I pour 1 can of beer in the pan and it really adds a nice flavor. Ok, good advice, I'll look into it. Thanks Expand I haven't done ribs in a while, last few times I used the 3-2-1 method over lower heat (~225). Sometimes they don't need the full last hour. Edited June 10, 2020 by KD in CA 3
The Guy In Pants Posted June 10, 2020 Posted June 10, 2020 (edited) On 6/10/2020 at 11:06 PM, Chef Jim said: The best things to smoke in my are large fatty cuts of meat like brisket or pork butt. The fat give it great flavor. The challenge is you need to be very patient because it takes all day. And chicken is a challenge. There is a fine line between juicy and flavorful and bland and dry. Chicken is better on a rotisserie than a smoker. Expand I absolutely agree. I only ever smoke beef and pork. Grill, bake etc most everything else. I’m no chef by any stretch of the imagination but; I do most of the cooking for the family and I do pretty damn good. I can’t seem to the get “dicing” down. I know you can get little contraptions to do it for you but I love the preparation that goes into something and prefer from scratch versus boxed/canned. I try to get the whole Gordon Ramsey “fast knife dice” down but can never get a good rhythm and boom; lost it. Edited June 10, 2020 by The Guy In Pants
The Guy In Pants Posted June 10, 2020 Posted June 10, 2020 On 6/10/2020 at 11:12 PM, Jaraxxus said: Isn't it great to be privileged? Though I'm not feeling too privileged, had meatloaf. Expand There isn’t a damn thing wrong with a good meatloaf. 1 1
KD in CA Posted June 10, 2020 Posted June 10, 2020 On 6/10/2020 at 11:12 PM, Jaraxxus said: Isn't it great to be privileged? Though I'm not feeling too privileged, has meatloaf. fetchimage.webp 82.26 kB · 1 download Expand It is, but I frequently struggle with my racist inability to let every POC know that my privilege has been fully acknowledged each day. Maybe Facebook can add a feature to track this.
Johnnycage46 Posted June 10, 2020 Posted June 10, 2020 On 6/10/2020 at 11:12 PM, Jaraxxus said: Isn't it great to be privileged? Though I'm not feeling too privileged, had meatloaf. Expand A good meatloaf...can be great. Little pepper and onions on top with some spicy ketchup. That's gold right there. 1
Chef Jim Posted June 10, 2020 Posted June 10, 2020 On 6/10/2020 at 11:11 PM, The Guy In Pants said: I absolutely agree. I only ever smoke beef and pork. Grill, bake etc most everything else. I’m no chef by any stretch of the imagination but; I do most of the cooking for the family and I do pretty damn good. I can’t seem to the get “dicing” down. I know you can get little contraptions to do it for you but I love the preparation that goes into something and prefer from scratch versus boxed/canned. I try to get the whole Gordon Ramsey “fast knife dice” down but can never get a good rhythm and boom; lost it. Expand Knife skills are crucial. That was the first thing they taught us at Culinary. Most people hold their knife wrong. With a chef's knife your hand is holding the blade more than the handle. We were on vacation with friends. Were going to BBQ some chicken. We had four whole chickens that I quartered in about 2 minutes. He was "holy *****!!! What did I just see here?" And he is a great cook. So in life you always want to make sure you have... Knife skills Bow hunting skills Computer hacking skills. 2 1
Johnnycage46 Posted June 10, 2020 Posted June 10, 2020 On 6/10/2020 at 11:09 PM, KD in CA said: Funny you mention....that's what I have teed up for tonight on the grill. Consider my privilege acknowledged! I haven't done ribs in a while, last few times I used the 3-2-1 method over lower heat (~225). Sometimes they don't need the full last hour. Expand Yeah I've noticed the last few times I've slow cooked ribs the last hour or so is almost inconsequential. I sometimes check them at about 2 hours and they will already be falling off the bone. I usually drain the pan and put Sweet Baby Rays on uncovered on like 450 for about 15 minutes to finish. ***** is awesome. 1
Chef Jim Posted June 10, 2020 Posted June 10, 2020 On 6/10/2020 at 11:16 PM, Johnnycage46 said: A good meatloaf...can be great. Little pepper and onions on top with some spicy ketchup. That's gold right there. Expand I worked at one of the top restaurants in Beverly Hills in the early 90's. We were famous for our meatloaf. As kids the best was warm meatloaf sandwiches with melted Kraft cheese the next day. 3
Johnnycage46 Posted June 10, 2020 Posted June 10, 2020 On 6/10/2020 at 11:27 PM, Chef Jim said: I worked at one of the top restaurants in Beverly Hills in the early 90's. We were famous for our meatloaf. As kids the best was warm meatloaf sandwiches with melted Kraft cheese the next day. Expand That sounds fng divine
Walking Tall Posted June 11, 2020 Posted June 11, 2020 (edited) Has anyone ever stopped to think of how race-baiters like their salmon prepared? Yeah, me either. Edited June 11, 2020 by Beast 1
3rdnlng Posted June 11, 2020 Posted June 11, 2020 Good job fellas, I thought for a moment there this thread was going to fall back into all that racist talk.
Dante Posted June 11, 2020 Posted June 11, 2020 On 6/10/2020 at 11:06 PM, Chef Jim said: The best things to smoke in my are large fatty cuts of meat like brisket or pork butt. The fat give it great flavor. The challenge is you need to be very patient because it takes all day. And chicken is a challenge. There is a fine line between juicy and flavorful and bland and dry. Chicken is better on a rotisserie than a smoker. Expand Loving beer can chicken these days just on the bbq with the little stand. Easy peasy. I have bad luck with brisket on the smoker. Always comes out chewy even when it's on there for 10 hours or so. The first time I smoked one I got the cut from a real (brentwoodfinemeats)butcher but for the life of me I can't remember the cut. I know he gave me two options but I can't remember. It turned out great. Anyway, I since have got the brisket from Costco and it just doesn't work for me. Makes me think it's not trimmed correctly or something to do with the cut. Tried a couple times. On 6/10/2020 at 11:27 PM, Chef Jim said: I worked at one of the top restaurants in Beverly Hills in the early 90's. We were famous for our meatloaf. As kids the best was warm meatloaf sandwiches with melted Kraft cheese the next day. Expand I wouldn't think that a top restaurant would be doing meatloaf. I mean, you really don't think of it as high end dining. Crazy. I really do like a good meatloaf though. Next day as a sandwich sounds pretty good as well. I think I would use a different cheese though ?
Cinga Posted June 11, 2020 Posted June 11, 2020 On 6/10/2020 at 10:24 PM, Johnnycage46 said: On 6/10/2020 at 10:12 PM, The Guy In Pants said: Heard of instapot ribs with beer. Supposedly the bees knees but, I’ve never seen a bees knee let alone tasted one. Expand You have to sneak up on them. Makes it way easier. Expand Me and a brother have 26 hives, I would pay to see this.... 3
Chef Jim Posted June 11, 2020 Posted June 11, 2020 (edited) On 6/11/2020 at 12:23 AM, Dante said: Loving beer can chicken these days just on the bbq with the little stand. Easy peasy. I have bad luck with brisket on the smoker. Always comes out chewy even when it's on there for 10 hours or so. The first time I smoked one I got the cut from a real (brentwoodfinemeats)butcher but for the life of me I can't remember the cut. I know he gave me two options but I can't remember. It turned out great. Anyway, I since have got the brisket from Costco and it just doesn't work for me. Makes me think it's not trimmed correctly or something to do with the cut. Tried a couple times. I wouldn't think that a top restaurant would be doing meatloaf. I mean, you really don't think of it as high end dining. Crazy. I really do like a good meatloaf though. Next day as a sandwich sounds pretty good as well. I think I would use a different cheese though ? Expand It was the era when comfort food was a thing. We had and oyster bar with caviar, spit roasted leg of lamb, cioppino and meatloaf, kick ass chili and chicken in a pot (matzah ball soup). Electra records and Castle Rock were upstairs and Virgin Records across the street. It was a very eclectic clientele. Edited June 11, 2020 by Chef Jim 3
The Guy In Pants Posted June 11, 2020 Posted June 11, 2020 On 6/11/2020 at 12:33 AM, Cinga said: Me and a brother have 26 hives, I would pay to see this.... Expand It would go exactly as you would imagine it ? 1
stinky finger Posted June 11, 2020 Posted June 11, 2020 On 6/10/2020 at 10:12 PM, GG said: Why bother smoking salmon? Expand I smoke 'em cuz I got 'em 2
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