fastbilly1 wrote:Liquid Smoke is really really good in homemade biscuits. Its also good in some chili's.
I couldn't add it to chili. There is improvising, and there is down right cheating.
The only way to add smoke flavor to chili is to add smoked meat. That is the only way.
Bah I say. It is mandatory for Brunswick stew and works fine in standard chilis. If I am going with something fancy like bison or shark, I will go the long route. But if it is just beef or deer Ill go with liquid smoke just for ease. The taste is different, but you would be surprised how many people cant tell the difference. I do not use it for straight meat, ever. And so you know, dont try to make it at home. Its alot more trouble than its worth.
On the subject of smoke, I am buying a Big Green Egg this year. If you dont know what that is it is a redesigned and branded Kamado oven. They go for about $800, but through connections I should be getting the medium one for $400. Once I have that, smoked salmon will become a weekly tradition at my house. If I need to smoke something bigger, well my brother in law built his own smoker a while ago. Its big enough that he has smoked almost an entire 10 point whitetail buck in it at one time.
BoringSupreez wrote:Chunks are awesome, but have you ever made the chunks yourself?
No, but I've watched my Father do it like the hickory logs were made of warm butter. That said he's 6'5" and his hobbies include flying, powerlifting, and updating management information systems.
fastbilly1 wrote:I am buying a Big Green Egg this year.
You lucky sob.
Be sure to purchase a cover. That's an investment you need to protect, and although it is an expensive one, it does have a few parts that could rust.
And $400 for a full sized egg is a steal. Good on you for getting one at such a great price. I've seen them going for $1,500 when they started out at Crate & Barrel/W&S and their ilk.
fastbilly1 wrote:I am buying a Big Green Egg this year.
You lucky sob.
The $1500 is usually for the big one, the medium goes for about $800. The company use to be around the corner from my church, and the founder use to go to my grandfather for medical care. So he told me he would get me a medium for $400, but no discount on the bigger. I plan on going all out with it and building a wheeled bar - or a built in bar and have it vent via a hood (either way it will be stored under our screened in deck).
I made salmon patties last night which were delicious, but man does the salmon smell linger. A little fresh air and a pot of fresh coffee should remedy that.
My friend is throwing a bit of a Super Bowl party and he is planning on ordering:
6 lbs. of boneless wings
60 bone-in wings
Two full racks of ribs
1 lb. of french fries
1 lb. of onion rings
6 liters of soda
Sounds a but overboard for eight people if you ask me.
Luke wrote:I made salmon patties last night which were delicious, but man does the salmon smell linger. A little fresh air and a pot of fresh coffee should remedy that.
My friend is throwing a bit of a Super Bowl party and he is planning on ordering:
6 lbs. of boneless wings
60 bone-in wings
Two full racks of ribs
1 lb. of french fries
1 lb. of onion rings
6 liters of soda
Sounds a but overboard for eight people if you ask me.
Woke up earlier than usual this morning, prepped the pork ribs (hacked off the side blade, sliced off the extra fat, and removed the chewy membrane on the backside of the ribs) rubbed it with spices, placed it in the fridge and took a nap.
Woke up around 7am, and off to the crock pot the rack went. The hunk of meat will be finished on a charcoal grill, and lightly molested with a homemade chipotle bbq sauce.
I think I should pair the meal with a viewing of CONAN THE BARBARIAN.
