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The dog ate my homework
Once about 5 years ago I put a frozen pepperoni pizza on the kitchen counter and started preheating the oven. While the oven was heating I went downstairs to get the mail. When I returned I had a cheese pizza and my cat was licking his chops. Every single pepperoni was missing!- micker
- Post #16
- Forum: Hot Smoked Bacon
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Oak Cubes from Wine Aging
Good call. I'll see what I can test it with and report back...- micker
- Post #4
- Forum: Woods for Smoking
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Canadian Bacon Qview
So some of my posts got eaten by the mysterious database monster (a cousin to the beast that always ate my homework as a child?) so I have decided to repost a couple Qviews... I'll start with a Canadian Bacon I did in November. I kept drooling over the pics in ChefBoy's CB post and decided to... -
Oak Cubes from Wine Aging
So a good friend of mine owns a winery. We were discussing smoking recently and he mentioned that he has a box of Oak Cubes that were used to Oak age a mead. In a nutshell, they soaked in a bourbon barrel filled with honey wine for a few months. They have been dried and have been sitting in a...- micker
- Thread
- Replies: 4
- Forum: Woods for Smoking
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Gorgonzola sauce.
combined with the onions and the cream the parmesian acts as a great thickener. When you add the parmesian the sauce with start to thicken right away so watch it and keep stirring. I use a heat resistant silicone spatula and just keep scraping the sides as I go. Instead of the gorgonzola it... -
Gorgonzola sauce.
I usually use this with gnocchi but it also goes great on a piece of meat. First make a basic alfredo handful of yellow onion (one large or two small) - Diced - not chopped, Diced. couple cloves of garlic - diced. few pats of butter melt the butter, add the garlic. once the garlic is cooked... -
Is There Anything Unwise about This?
yeah, the oil can go rancid. Why not just use a spray oil on the grill before each use?- micker
- Post #2
- Forum: General Discussion
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The Gauntlet Has been thrown down!
Pretty good price. I can sometimes get it at $1.29 at Ronnies Meats in Detroit. Good luck with the throwdown. -
Chuck Roast (with q view)
Well, I was having trouble holding 250 and it spent most of its time at 200. After 5 hours, it still wasnt all that close to being done so I cranked it up to 300 for the last hour and finished it off. Turned out perfect for slicing. -
Chuck Roast (with q view)
The mushrooms were incredible! I think I'm going to put a drip pan of mushrooms and onions under everything I smoke. -
Chuck Roast (with q view)
I tied it up because I had stuck all these garlic cloves in it and didn't want them to fall out. It turned out quite well I should have cut the potato's smaller though, they weren't done in the middle. -
Chuck Roast (with q view)
So far so good. It's been on the smoke for about 4 hours now. Anyone have any idea how long a 3.5lb roast will take at 200? -
Chuck Roast (with q view)
So after reading a couple threads here about smoking a standing rib roast, I decided I had to do one of my own. Last time I was at Eastern Market, I went to Ronnie's Meats and got a nice 5# rib roast. I wasnt going to have time to cook it that weekend so I wrapped it and put it in the... -
"Perfect Flame" brand smoker questions
I bought the GOSM at Walmart about a month ago. I like it. I suppose the metal could be a little thicker, but I dont have any complaints with it.- micker
- Post #11
- Forum: Propane Smokers
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Brisket dry rub question
Well, I don't know if I'll be able to give it 24 hours in the rub... I wont have a chance pick up the meat until after work friday. I'll try doing the rub early in the day friday (5 or 6) and see how it goes. -
Motor City Smoker
No kidding, I'm in the old village (main & mill). You might be able to smell the smoke on Saturday. -
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Brisket dry rub question
Well, I'm going to try and wrap it in cling wrap friday and Ill see how that goes. -
Brisket dry rub question
When I did my first smoke, I got a 5lb brisket from a local grocery store, it came in a cryovak pack so I blotted it somewhat dry before putting the dry rub on it. I thoroughly covered it with rub, worked it in well and then put it in an aluminum roasting pan in the fridge for the night... -
Motor City Smoker
Thats the plan... I spent the day on a lawn chair, with a beer and a cigar and did nothing but occasionally changed the chips and mopped the meat... This was a Saturday well spent.
