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Post by mongoose on Jan 6, 2013 21:12:11 GMT -5
I figure if you guys can ramble on about shooting meat... that there should be no problem to talk about the best way to cook it.
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Post by bubbasz1 on Jan 6, 2013 21:29:59 GMT -5
I figure if you guys can ramble on about shooting meat... that there should be no problem to talk about the best way to cook it. Have you seasoned that thing yet!! A good smoker is just like a good cast iron pan, season it.
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Post by Deleted on Jan 6, 2013 21:32:50 GMT -5
ALWAYS HAVE LIKED RED HEADS!
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Post by Deleted on Jan 6, 2013 22:14:02 GMT -5
Quit confusing FUN with SARCASM........... GEEEZUS! Pleeeeeeease, tell me you didn`t take my post seriously !!!!!!!!! GEEEZUS!!! TAKE A PILL ALREADY !
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Post by real57vetteguy on Jan 7, 2013 1:18:35 GMT -5
I don`t know why all the sarcasm. I find it refreshing, didn`t know there were other "smokers" here. Those that know me, know I hate to brag, but, a few days in the shop and here ya go !! Knowing postcar as little as I do, I can say this is a joke, or if it isnt he took some LSD before building it
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Post by real57vetteguy on Jan 7, 2013 1:22:06 GMT -5
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Post by real57vetteguy on Jan 7, 2013 2:00:58 GMT -5
I am not downing anyones cooking method of pork. I like it all, but I feel like smoking meat and then soaking it in a sauce to give it flavor just shows you have to use sauce to flavor it rather than a good recipe. If pork is sloww cooked properly the bone should slide out of the meat clean! I personally don't usually use sauce, but, depending on how it's eaten sauce goes along. I make my own BB sauce and vinegar based sauce and use it as I like. I like the taste of the meat and the smoke, a bark a 1/4 thick does nothing for me, a light bark to mix in with the rest of the meat is good with me. To each his own, I'm always open to new techniques and if I like them I use them. I'm not a competition chef and never will be, I just like to cook, and as people know me is a problem around the midsection. www.amazon.com/RediCheck-Remote-Cooking-Thermometer-Settings/dp/B0000AQL24/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1357541742&sr=1-1&keywords=remote+thermometersthats the therm Bubba, I dont have bark either, the recipe I gave leaves a dark red/brown skin, not a bark, its not hard or chewey. I dont like a hard chewey bark either.
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Post by mongoose on Jan 7, 2013 6:38:04 GMT -5
Have you seasoned that thing yet!! A good smoker is just like a good cast iron pan, season it. No sir... still in the box in my garage. Its been too cold out to try it outside, and not sure I want to fire it up in my garage.
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Post by bubbasz1 on Jan 7, 2013 8:16:44 GMT -5
Have you seasoned that thing yet!! A good smoker is just like a good cast iron pan, season it. No sir... still in the box in my garage. Its been too cold out to try it outside, and not sure I want to fire it up in my garage. Too cold, really! I use mine in the garage but it's only one of those chepo electric jobs, I might be a little hesitant on using a propane fired one in the garage but I don't know if that would stop me.
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Post by real57vetteguy on Jan 7, 2013 12:23:39 GMT -5
No sir... still in the box in my garage. Its been too cold out to try it outside, and not sure I want to fire it up in my garage. Too cold, really! I use mine in the garage but it's only one of those chepo electric jobs, I might be a little hesitant on using a propane fired one in the garage but I don't know if that would stop me. Mine is propane fired but just for starting the wood, we built a cross out of medical grade stainless steel, 2" sch80 pipe, that is the propane rail, it sits under the wood rack, fire it up, throw in the wood and your cooking, I usually cut the propane off after 5 mins, the burner box has an 8" circular cut out that is on a lever coming out the side that can be used as a dampner, once the heat/smoke enters the cooking chamber there is a full width/length medical grade stainless plate that is welded in, it covers the cooking chamber, it stops 5" short of each end, so its like convection cooking and smoking, the smoke/heat warms the stainless, and has to draw from both ends of the cooking chamber and pull back across the meat to exit the stainless smoke stack at cooking grate level right in the center which also has a dampner
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Post by tp on Jan 7, 2013 20:26:52 GMT -5
You had to throw the Red Head out there Jeffy now i forgot what i was going to say !!!!!!!!!! Boo....
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