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  1. deanoaz

    Theoretical Discussion - BARK

    Well, as a relative newbie (having smoked a number of cuts, but not as much as most on the forum), I was attempting to maybe establish some guidelines that a newbie could have in-hand as they made their first smoking trials.  Whenever I have searched for information regarding such things as...
  2. deanoaz

    Theoretical Discussion - BARK

    Okay, this is the BARK discussion, taken from the general starting Theoretical Discussion.  I will try to carry the points from the original thread into this one and not all the detailed input.  Please feel free to point out how I might have missed something: Sugars or any ingredient that...
  3. deanoaz

    Theoretical Discussion

    You are completely right there.  They are only there for taste.
  4. deanoaz

    Theoretical Discussion

    Okay, from here I am going to start creating new threads for specific topics.  I'm going to start with BARK.  Over time I will try and develop ideas into other  topics starting with the input I have/get and create a new thread as they expand.  Hopefully, that way, the topics won't get to...
  5. deanoaz

    The "wannabe" smoker in me

    Might work.....give it a shot!
  6. deanoaz

    Theoretical Discussion

  7. deanoaz

    Theoretical Discussion

    So, anything with sugar in it (i.e. all sugars, liquor, beer/ale, juices, soft drinks, etc.) could be candidates for coatings (rubs, sprays, etc.)....correct?By time you mean by leaving the meat in the smoker longer, you will continue to build bark?What's the tried and true way to apply the...
  8. deanoaz

    Theoretical Discussion

    This is and excellent start.........MdBoatBum, I really appreciate you providing a good starting point and Diesel for adding to a it with more good ideas. My plan now is to take each of the points and fire questions or develop on them in separate posts.  That way the focus can be on that point...
  9. deanoaz

    The "wannabe" smoker in me

    I am really partial to using charcoal chunks vs briquettes because it produces less ash.  If you haven't read up on the Minion Method, it is basically what you are proposing.  I use a gallon paint can (new one from Lowes), with the bottom removed with a can opener to put down in the center of...
  10. deanoaz

    The "wannabe" smoker in me

  11. deanoaz

    Beef Short Ribs Help Please

    Congratulations!    I'm on  my way today, thawing them out.  Tonight into fridge with a rub, then into the smoker tomorrow (I'm going to follow the 2-2-1 approach).  Still working on a homemade sauce to put on them while they are in the foil pan at the second stage.
  12. deanoaz

    Theoretical Discussion

    I am not really a newbie, but just a little beyond that.  I am ready to spread my wings and create my own sauces, but I am hesitating.  I want to create my own recipes, but the basis seems to be taking someones recipe and modifying it, which may not be all that bad. Would anyone be interested...
  13. deanoaz

    ChefRob Achiote Tacos

    Okay, final episode in this Culinary Institute of Scottsdale graduation, ChefRob Achiote taco feed.  Just to prove I was there: She got her certificate and we had a good party with tacos and ABT's.
  14. Culinary Program.jpg

    Culinary Program.jpg

    • deanoaz
    • Media item
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    • Album: ChefRob Achiote Tacos
  15. deanoaz

    Oh Cheesus!

  16. deanoaz

    ChefRob Achiote Tacos

    No secret recipes here:  Above is my recipe for margaritas.  The pulled pork recipe was described above. The sauce for the pulled/chopped pork when it was reheated in the oven was described above. The ABT recipe was described above. The Pico de Gallo was just seeded/chopped Roma tomatoes...
  17. deanoaz

    First ABT's

    I have discovered something about hot smoking with it for my configuration.  It cuts out a lot of my charcoal chunks and I have found I have to reload more often.  I think my use is going to be more oriented towards cold smoking.  I'm getting ready to do some Canadian bacon and am anxious to try...
  18. deanoaz

    ChefRob Achiote Tacos

    This recipe is very easy to remember for a meat smoker......3-2-1.  We and some friends of 40 years somehow came up with recipe and used it over those years.  We worked for IBM in Tucson, AZ and had a lot of pool parties which we prepared for by making margaritas by the gallon this way, froze...
  19. deanoaz

    First pork shoulder ( now with Qview )

    I should have qualified my idea on the 3-2-1 approach.  I also use temperatures to decide when I go to the next step.  What you said about foiling at 165 degrees, un-foiling at 190 degrees and then removing at 200 degrees is spot on.  I know I implied with my short answer that I held to the...
  20. deanoaz

    ChefRob Achiote Tacos

    Well, my brain on food over-took my brain on documenting how it went.  The only pic I got was the ABT's as they went on the smoker.  You saw  the finished pork butt above, but I didn't get the money shot (chopped pulled pork for tacos).  I did remember to get the ABT's and it follows below. ...
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