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Char Siu Pork Belly (Cherry Smoke)
Whoops, sorry about that, won't happen again. -
Char Siu Pork Belly (Cherry Smoke)
I love some good char siu (her in Japan pronounced "cha shew"), especially in a bowl of ramen. I've got my ideal dinner planned out, with gyoza (pot stickers) from Ohsho, ramen from Hanamichi, and fried rice from a little mom and pop place in my old neighborhood, but until then, I figured I'd... -
Smoked shawarma: Here's the plan
Nine and a half hours, 203F, it's coming out. I'll leave it wrapped in the foil and a towel for half an hour, then it's dinner time. -
Smoked shawarma: Here's the plan
Four hours to 165, two more hours (foiled) to 195, stalled at 195 for two hours. Just kicked the smoker temp up to 240 from 225. Patience is a virtue, but 8+ hours for 4lbs of meat is getting a little tedious. -
Smoked shawarma: Here's the plan
Smoking away, that’s apple smoke wood. Bag marinated it overnight, the foil pan has a lemon, black pepper, a stick of butter, sliced onion, and some red paprika (bell pepper) along with some bourbon. Just kinda winging the gravy, we'll see how it works. It's at about 3 hours now, IT is 156 and... -
Smoked shawarma: Here's the plan
Thanks, that's the sort of advice I'm looking for. I'll be doing it with flour tortillas, although corn sounds lovely. I was debating pitas vs tortillas, but I spent some time in Istanbul and the street food kebaps there are either on a kind of French loaf or in a tortilla, so tortillas it will be. -
Smoked shawarma: Here's the plan
It's Friday night where I am, and I've got a 1.6kg boneless lamb shoulder that I'm planning on putting in on Sunday, wanted to post up my plan and see if anyone sees any holes in it. I found a recipe for shawarma a while ago and the spice mix looks good: 2 tsp black peppercorns 5 cloves ½ tsp... -
First Electric Baby Back Ribs with Q-View
Thanks to everyone who chimed in, and my apologies for not realizing it; I don't seem to be getting the email notifications of responses. That's a problem for another time though. Yup, I put some bourbon in the foiling stage. Put them meat-side down, but on further research the consensus seems... -
First Electric Baby Back Ribs with Q-View
Got an MES-30 digital a couple of months ago and I am loving it. With my ECB, smoking used to be equal parts anticipation and dread, with eight hours of stressfully checking the temps every five minutes to make sure nothing was going wrong (in either direction), but electric... I know it's... -
Smoked Pork...rump? With Q-View
Suggestions are always welcome, thanks a bunch! I had an ECB before, but maintaining any sort of consistent temperature at all was a nightmare, so now that I've gone electric I can start learning to do things the right way, rather than simply "the probe says the bacteria are dead, it's... -
Smoked Pork...rump? With Q-View
Hello all, some confusion as to what exactly I smoked due to linguistic and cultural barriers, but it sure tasted good. I'm an American living in Japan, only got into smoking in the last few years, so I didn't have a strong education on the various cuts of meat back when I was living where I... -
MES 30 in Japan: It works
I may look into that, the hardest part of using those dust logs is stopping them from coming apart while taking the plastic wrap off.- lav25
- Post #9
- Forum: Electric Smokers
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First Fatty (Bacon Explosion) in my new MES.
So I got a new MES 30 the other day, and decided that the safest thing to give it its first day out with would be a nice bacon explosion. There's nothing I'm doing here that others haven't done before, and with far more skill, so just look at this as a newbie post and be gentle :). No bacon in... -
MES 30 in Japan: It works
As far as I know, pellets aren't available in Japan, and when I looked into importing them the shipping was prohibitively expensive (~8 bucks for a box of pellets, ~$18 for shipping of said box). However (and this is not to take away from the folks at A-Maze-N, I've heard nothing but good about...- lav25
- Post #5
- Forum: Electric Smokers
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MES 30 in Japan: It works
I hope this is the right place to post this, if not, could one of the mods be kind enough to put it in the proper spot. I'm writing this mostly to give answers to questions that I've been asking over the years. I'm an American living in Japan, got into smoking about five or six years ago, and...- lav25
- Thread
- Replies: 10
- Forum: Electric Smokers
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Candied Bacon Spice Question
Ok, so I've been making my own bacon on and off for a few years now. Easier said than done in an apartment in Japan, but I've got some pink salt cure, followed a couple of basic "dry" ziploc cure recipes, and used locally available "smoke wood" sawdust blocks for cold smoking in my ECB. But...- lav25
- Thread
- Replies: 3
- Forum: General Discussion
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First Bacon Attempt
Oops, left it in a little long, didn't I? Yup, it came out pretty well, I had a bit of concern over the color, but my wife helped set me straight, and I did a cautious taste test, not dead yet. Anyway, I wish my pork butt picked up that much smoke flavor, made a BLT last night that tasted...- lav25
- Post #3
- Forum: Hot Smoked Bacon
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Smoking bacon safety question: Rind
No worries, I wasn't thinking. Told the wife I was worried about it and she pointed out that pork belly, even totally raw, has that color pattern of darker layers on the bottom and a lighter one up top. Just to be sure, I carved off and fried up a postage-stamp size piece of the lighter...- lav25
- Post #3
- Forum: Hot Smoked Bacon
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Smoking bacon safety question: Rind
OK, possible problem here. I cured some pork belly in a ziploc following this recipe: http://www.foodnetwork.com/recipes/homemade-bacon.html I didn't realize how much the skin (rind) looked like fat until I was about to put it on the smoker, so I removed the rind (after 9 days cure time), and...- lav25
- Thread
- Replies: 2
- Forum: Hot Smoked Bacon
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First Bacon Attempt
- lav25
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- Comments: 0
