I ended up writing a column on the best and the worst 2009 Christmas presents. My best:
1. The Stoker
2. Custom BBQ grill
3. Polypro gloves
4. Turbo Marinator
5. Digital Thermo
6. Books--especially the Meat Book
7. Smoking basket
8. Personalized branding iron
9. The Smoking Gun
I've been doing a lot of writing on cold smoking, and found that it improves the taste of almonds. I was in a factory outlet kitchen store over the weekend and spotted this colander for $10. It fits the Cookshack like a glove, with an eight-inch to spare. It allows more smoke than a pan and...
"They will tell you it is fresh." Ain't that the truth! Here on the Left Coast this year Kings and Silvers are practically non-existent, so for fresh it's Chums which are "OK" and those are fresh. I reluctantly buy the Atlantics now as that's what's available mostly. I use TQ as well in the...
I cannot find anything definitive. One source says that after smoking around 70-80 degrees to bring the heat up to 150 for 30 minutes to kill any bacteria.
UC Davis says to freeze them at -10 deg for a week but quickly adds that most home freezers don't go this low. That's real helpful.
Good digital thermometer
Jerky rods (good for hanging other meats too)
Good gloves (for chemicals, neoprene)
Personalized chef's hat
Crappy gloves that burn
Expensive executive utensils in a case
Any sauce or seasoning from...
Normally sells for $100 - $130, and this is a direct deal with free shipping but requires a coupon. I got mine in email, I'd post it if I knew how as it does not link back to the deal. If you are in the market for a vacuum sealer this deal is unbeatable.
I use a similar recipe, but with lots of Jack Daniels;-) Those look killer!
I recently saw a site where someone was cold smoking almonds at 65 deg. Does cold smoking change the taste any? I hadn't thought of doing a cold smoke on nuts but am kind of intrigued. Sure works great for cheese and lox.
If you want to add an extra step that totally rocks your smokey flavor, you can slice it then flame grill for about 3 minutes per side. The grill marks add a good visual and it sears the meat well. That's my favorite method after smoking to 120 internal. I use white or red oak.
I had the identical model when Joe Davidson (Oklahoma Joe's) built it before they sold it to New Braunfels. Now, here's the deal. IF that smoker is 10 years old, it could be an Okie Joes and there's a world of difference between those and the New Braunfels model. You will instantly know. If you...
I have grouped together several published articles and a couple of new ones, including a recipe from the 2008 New York State BBQ Champions, in this Thanksgiving Recipes category. That link will take to to the following recipes:Easy brineHow to BBQ a perfect turkeyHow to BBQ a rib roast three...