Hi from the Ozarks!
I'm Tom, a school teacher, currently on vacation.
I guess I would call myself a "scratchivore", as I like to find out how to make things we normally have to buy ready-made from scratch. That goes for everyting from brewing and breadmaking to smoking food.
I'm a big fan of Asian, Latino, Greek, Italian, and "pretty much everywhere else" food, and like to learn how to make new things. I'm a HUGE fan of seafood- I don't care if it has ten eyes, tentacles, slimy, covered in seaweed, smells like the bay, and is still moving; if it came from the sea, I'll eat it!
I own a small gas vertical upright smoker and a gas grill, I get culled hickory and cherry planks (still green) from a local mill, let them set a while, then use. I've smoked everything from pork and beef ribs to fish, whole chickens, all kinds of veggies, to peppers to use in sauces. From the peppers I smoke I make my own adobo sauce, harissa, and paprika.
One of my secret ingredients is a batch of pepper jelly I made which never jelled, so it makes a great glaze!
My future bbq-smoking-related plans include:
1. Makin a smoker on a trailer
2. Smoking a half or whole hog.
3. Smoking hog cheeks (sooner than #2)
4. Making homemade pastrami, proscuitto, pancetta, and corned beef
5. Building a smokehouse (old-school wood and stone) to cold-smoke things.
That's about it.
I'm Tom, a school teacher, currently on vacation.
I guess I would call myself a "scratchivore", as I like to find out how to make things we normally have to buy ready-made from scratch. That goes for everyting from brewing and breadmaking to smoking food.
I'm a big fan of Asian, Latino, Greek, Italian, and "pretty much everywhere else" food, and like to learn how to make new things. I'm a HUGE fan of seafood- I don't care if it has ten eyes, tentacles, slimy, covered in seaweed, smells like the bay, and is still moving; if it came from the sea, I'll eat it!
I own a small gas vertical upright smoker and a gas grill, I get culled hickory and cherry planks (still green) from a local mill, let them set a while, then use. I've smoked everything from pork and beef ribs to fish, whole chickens, all kinds of veggies, to peppers to use in sauces. From the peppers I smoke I make my own adobo sauce, harissa, and paprika.
One of my secret ingredients is a batch of pepper jelly I made which never jelled, so it makes a great glaze!
My future bbq-smoking-related plans include:
1. Makin a smoker on a trailer
2. Smoking a half or whole hog.
3. Smoking hog cheeks (sooner than #2)
4. Making homemade pastrami, proscuitto, pancetta, and corned beef
5. Building a smokehouse (old-school wood and stone) to cold-smoke things.
That's about it.
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