- 157 Posts. Joined 12/2011
- Location: East CentraI Iowa
- Points: 13
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This is not an entertaining "flaming volcano smoker" fail (loved those stories!), but one folks with kids might appreciate. Like JarJarChef it is a flavor fail and recovery.
The origin of my "Sprinkled" Pork ribs, which is now the only way we do ribs here at the house.
I was experimenting with homemade pork rubs that had substantially less sugar that most recipes. I threw a few rubbed racks of SLCs on the smoker, sauced and caramelized them at toward the end of a 6 hour unwrapped smoke, then took a bite. They had the right bite but the flavor was WAY too savory and unbalanced, to the point I thought I'd ruined the ribs with the experimental rub. I started thinking about ways I could use the rib meat in chili, etc.
On a whim with nothing to lose I grabbed the bag of Raw Sugar (the stuff that looks like little brown crystals), sprinkled some on the ribs, then took a bite. The sweetness balanced the savory beautifully, but the crunch and sweetness of the sugar crystals added a surprisingly fun sensation to eating the ribs! Sprinkled ribs only works just as you are getting to eat a rib because the sugar will dissolve into the sauce in less than 5 minutes but kids go nuts over sprinkling raw sugar on their ribs! (Or having an adult do so). The adults can control the amount of sweetness on the kids ribs and more importantly, their own.
No beer involved BTW. I stand on the 5th if anyone mentions scotch, bourbon, or tequila.
Epic fail in progress: I forgot to soak my corned beef before rubbing it and throwing it on the smoker. I will just have to see if it turns out way too salty.
Old fail: I like to try different things and my wife does not like food which is way too hot. I ran across a suggestion to soak the jalapenos in 7up to take away some of the heat. I fresh squeezed some lemons and limes and put the peppers in a foodsaver vacuum seal container with the juice overnight. Needless to say, the jalapenos were completely pickled with a lemon/lime flavor with no trace of the actual pepper taste. The Atomic Buffalo Turds found the trash can shortly after the first tasting.
I don't know if this will work for taking the heat out of an actual pepper but a good friend / chef turned me on to cutting too hot salsa with chicken broth. Works great and doesn't water down the flavor of the salsa.
AHHHHHHH home made SALSA.... Another of my kitchen passions !
A long, long time ago... The first time I ever lit up my very first offset I was really pleased at the amount of thick billowing smoke I managed to achieve from burning the logs I just happened to have in the garden. After just 4 hours the pork has a thick black sticky coating - some was where it had charred and some was from smoke tar. It was as dry as sawdust inside. My wife refused to try it and I am embarased to say that I wimped out too. I have no idea what the logs were - probably a mix including pine. At that time I had previously only used my Webers and I though offset smoking wasn't really smoking unless you had Autumn bonfire quality smoke.
After that disaster I decided to admit defeat and RTFM - or at least go looking for advice from some American friends I worked with then.
Thanks Wade, I laughed out loud from your post. This is exactly the kind of thing that I would do and did once.
Many moons ago I thought I would smoke some cornish hens on my gasser. Mind you I knew absolutely nothing about just grilling much less the art of smoking. I had some chips to use, but gosh darn it the smoke was thin and blue and I kept adding chips and adding chips to achieve a heavy billowing smoke. Well needless to say it was an epic fail. I managed to get down a few bites and that was a mistake. I belched horrible smoke burps for 24 hours.
On a BBQ board a few years ago, one guy hosted a big event and his pit was too close to the wall with plastic siding. When it drooped, it did not go over well with the spouse.
It must have been a darn hot rig to do that.
Great story. Very interested in cheese smoking process. I love smoked cheese but as I don't have a smoker that can cold smoke the slightest thought hadn't begun to speculate about the nearest possibilty of crossing my mind. Gonna have to upgrade my equipment.