Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Six Day Quick-Aged Steak......
Korean fermented black bean paste is one of my personal Umami secrets, doesn't impart too many specific flavors. Anchovy paste is great too... Dale's (WITH sodium).. and for a spicy offshoot, gochujang. I prefer the Sunchang brand there.- goinforbroke
- Post #12
- Forum: Grilling Beef
-
Working woman's sofrito (Cuban style)
I agree with the ice cube storage, because this stuff doesn't keep well. If you're doing anything Latin, you MUST have this around. No exceptions. For a Puerto Rican spin you can also try using culantro (aka recao) one-for-one with cilantro. Might have to grow it yourself depending on you...- goinforbroke
- Post #3
- Forum: Sauces, Rubs & Marinades
-
Making Liquid Smoke. Need Advice.
cool.. I assume there's some sort of reduction in the process to concentrate the flavor. Maybe you can put that smoky liquid in a sauce pan on the outdoor grill to evaporate, and leave the scents outside, or maybe there's a camp stove laying around waiting for some love. Sounds like a...- goinforbroke
- Post #10
- Forum: Sauces, Rubs & Marinades
-
Making Liquid Smoke. Need Advice.
I heard somewhere that the way the liquid smoke people make "liquid smoke" is by aerating water with smoky air. Now, don't quote me on this cuz I didn't look it up or anything (yet).. but I immediately thought.. ok.. a) make some smoke. b) get a fish aquarium pump or some other air pump...- goinforbroke
- Post #4
- Forum: Sauces, Rubs & Marinades
-
Ahhhhhh Life Is Good
I have that grill.. it's not bad!- goinforbroke
- Post #2
- Forum: General Discussion
-
Smoked Salmon Candy w/ Qview
Mmm, I'd love to try that on a homemade bagel with cream cheese, red onion and dill. and some sea salt/cracked black pepper. good job.- goinforbroke
- Post #6
- Forum: Fish
-
-
First time smoking a butt (w/ Q-view)--Have Question
that's kind of a matter of taste. Apple cider vinegar isn't as strong as white vinegar if that is your point of reference. The proportions of apple cider vinegar can be altered, so maybe you could experiment with it and see if she likes it. Sure, it's a little vinegary, but most of these...- goinforbroke
- Post #3
- Forum: Pork
-
Cowboy Lump Charcoal - Yuck
yeah I'd think you'd be much happier with the size of the royal oak. some fireworks are to be expected too though. Don't put your face in it!- goinforbroke
- Post #5
- Forum: General Discussion
-
Cowboy Lump Charcoal - Yuck
I love the Royal Oak lump.. always great. Easy to obtain from Walmart for 6.87/bag.- goinforbroke
- Post #3
- Forum: General Discussion
-
Converst Brinkman horizontal smoker to propane
there's some pics and small write-up of this mod in the link below. http://amazingribs.com/tips_and_technique/offset_smokers.html- goinforbroke
- Post #2
- Forum: Charcoal Smokers
-
What do y'all think about oak?
I like oak for stick burning because its that 'middle of the road' wood that's all over the place around here. Good for making coals, and cheap fuel for when things are foiled up. Helps save my harder-to-get wood in between City boy here..- goinforbroke
- Post #8
- Forum: Woods for Smoking
-
Bringing home an old family friend (Q-view)
Whatta cool history, and project! Can't wait to see it come together.- goinforbroke
- Post #2
- Forum: Charcoal Smokers
-
Pork Butt And Texas Crutch
Foil is your friend.. after a few hours it makes no difference in taste, but it sure makes one helluva diff in cook time. If it was me, I'd leave the juices simmering in the foil till the last hour.. and then one last oorah at a significant fire without foil. bark time.- goinforbroke
- Post #4
- Forum: Pork
-
Using Honey ?"s
I think anything is possible, it's all just a matter of taste. I've never tried honey myself and it would obviously help a rub stick to meat. Just thinking aloud here, the caramelizing effect would be big and promote crusting of the meat. The only thing I think about with regard to NOT doing...- goinforbroke
- Post #2
- Forum: Pork
-
Home made BBQ sauce,why use ketchup?
I've also made sauces (finishing) without ketchup and it ultimately becomes a vinegar-fest. Something needs to balance the vinegar and all it's tartness. Besides sugar.- goinforbroke
- Post #5
- Forum: General Discussion
-
Home made BBQ sauce,why use ketchup?
It's a good thickening agent in my experience. And if you ask me, every bbq sauce is deserving of some tomato aspect to balance out the flavors of bitter, sweet, sour, salty... I even put Korean fermented black bean paste in mine, though you'd never know it was there. for the fifth taste...- goinforbroke
- Post #3
- Forum: General Discussion
-
Checking in from Central Florida...
welcome Biggie.. right down I-4 from you.- goinforbroke
- Post #4
- Forum: Roll Call
-
Orange Wood
I'd love to buy some, but my current stash is pretty big. I will say this tho.. for pork or chicken, that is one nice smokin' wood. A little bit stronger than apple, and very pleasant.. at least to my palette.- goinforbroke
- Post #14
- Forum: Woods for Smoking
-
Brinkmann Smoke N Pit low temps, too much charcoal
I have a SnP, and while it's not a Mercedes when it comes to cruising down BBQ lane... here's a few tips that I've found to help cook my food. a) burn actual wood.. ya know, like, make a fire. b) throw a couple of old bath towels that the old lady won't miss.. over the top of it. c)...- goinforbroke
- Post #41
- Forum: Charcoal Smokers
