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.
Don't sub nutmeg for mace. It's an entirely different flavor. Mace is the membrane around the seed of the plant. I use it in some middle eastern dishes.
Mace is so fine and lightweight that a pound of it is an insane amount.
Buy smaller amounts :)
I messed up guys.. I don't have any finished Qview pics... We had a storm roll in, I grabbed the coolers and took them inside as the first guests arrived. The ABT's got devoured and then we tore into the meat shortly after that and I had consumed a few drinks by then and never thought to pull...
that should have said rice vinegar above, not white vinegar.
Now its time to finish the coffee from 2am and get the kitchen cleaned again. The fiance is going to be home from work in a bit and is bringing ABT supplies with her.
ok, so around 6am I was at it again. This time I was taking the chicken out of the brine, rinsing and drying it and making some chicken rub.
I've been experimenting with using Grains of Paradise in my poultry rub (its really good) but as I'm making rubs I'm always caught off guard by how white...
I finally decided to do my first overnight smoke tonight. I picked up two great looking 8# butts earlier in the week. I brined them on Friday night in my usual brine of pickling salt and molasses. I pulled them out early this morning and gave them some drying time in the fridge for the day...
I like it. Host a few firms for clients and usually use phpBB, but someone needed to make a more modern alternative to that and vb. Huddler seems pretty cool and I'll be keeping an eye on the transition here to see if I'll be recommending it.
If you don't mind me asking, who is providing the...
You should be fine with either chips or chunks. I checked out the webpage you linked to and your smoker is very similar in design to the GOSM unit that many of us have. Actually, other than the smoke stack and the door opening on the wrong side its identical to my GOSM. Most of the info in...
It all depends on what I'm making. In my spice cabinet right now we have a smokey spanish, and both a spicy and a sweet hungarian. It all depends on what it's going to be used for.
In rubs for things getting smoke I usually use the spicy hungarian. The sweet is good with poultry and ham...
I think I will stick with the overnight smoke. Start it up between 10pm and 11pm tomorrow night.
Filled up the propane tank for the GOSM, got a bunch of cigars and getting ready to start the brine in a bit...
I think I will start a new thread for the smoke and the Qview once I get started...
I thought that seemed excessive too, but now I'm unsure. Now I'm thinking of smoking all day sunday and reheating on Monday... Any suggestions on going that route? Can I reheat it in the smoker? Questions comments suggestions?
That's the problem, it's a wooden patio... I use it for all my daytime smokes without a problem though. I was thinking about moving it downstairs to the driveway for the overnight smoke, but Id first have to make sure the wireless thermo will make it upstairs and into the house... Then I'd need...
Yeah, i'm thinking a longer time is a good idea. Any comments on sleeping with the GOSM going on the patio? My fiancé picked me up a new wireless thermo that has a pager unit I can set an alarm.
If you're catching some sleep during an overnight smoke, do you use the wireless with the alarm to...
I was thinking 9pm at first but worried about keeping the butts in the cooler for too long, I didn't want them to be too mushy. Plus my friends are never on time so it will probably be 3pm before we actually set out the spread.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.