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  1. thinblueduke

    pork loin, yakibuta/char siu style

    The yen is pretty weak these days, and pork and beef prices are up 20-30% from last year.  I was at Costco (yup, even in Japan) last week, and decided to pick up a pork loin.  I prefer cooking (and eating) pork shoulder, but I'm trying to go a little leaner these days, and the loin seems to be...
  2. thinblueduke

    Yakibuta (Char Siu) on the ECB

    The yen is pretty weak these days, and pork and beef prices are up 20-30% from last year.  I was at Costco (yup, even in Japan) last week, and decided to pick up a pork loin.  I prefer cooking (and eating) pork shoulder, but I'm trying to go a little leaner these days. Our family is just me, my...
  3. thinblueduke

    smoking camembert on my ECB

    Most Friday nights, I play guitar and sing at a local bar, and occasionally, I'll bring along some of my smoked goodies.  The Japanese are big into snacks with their drinks, so they seem to appreciate it.  A few weeks ago, I gave smoked camembert a shot, and it went over pretty well, so I...
  4. thinblueduke

    Pangasius anyone?

    I recently discovered pagasius filets at my local supermarket here in Japan.  They're tasty, boneless, and cheap.  I've been frying them up with a little S&P, Old Bay, and some of my BBQ rub, but I'm thinking I might want to try some on the ECB. As I understand it, pangasius is in the catfish...
  5. thinblueduke

    baby back ribs on ECB: upper or lower grate?

    I usually do pork butts on my ECB, but sometimes, I'll pick up some baby back ribs at the one supermarket in town that carries them.  They're actually labeled "supeaa ribbu" (spare ribs), but they ain't foolin' me.  Anyway, I'm doing some tomorrow, and thought I'd ask you guys: when you do ribs...
  6. thinblueduke

    smoked pork spring rolls

    My wife and daughter are Japanese, and although they both have a broad palate, I'm always looking for new ways to sneak smoked meat into our meals.  The other day, I was thinking that spring rolls/egg rolls might be a good excuse to smoke up some pork collar (aka money muscle), and I figured it...
  7. thinblueduke

    convertible butane/charcoal ECB mod finished!

    Here in Japan, houses are right up next to each other, so when I smoke, I have to take my neighbors and their laundry into consideration.  All things being equal, I'd prefer to use charcoal, but using gas makes me a better neighbor.  When smoking pork butt, I'll often smoke until I hit the...
  8. thinblueduke

    burgers with smoked cheddar

    On Friday, I tried smoking some cheddar for the first time.  The neighbors had their laundry hanging outside, so I had to bring the smoker out to the parking lot.  Unfortunately, I wasn't able to monitor the process closely, temps got out of hand, and several of the pieces melted. I didn't get...
  9. thinblueduke

    bottom collar, two dollar

    I've noticed that a lot of smoke and heat escape from the ECB through the gap between the walls and the charcoal pan.  I'm guessing that in the original design, that gap was necessary to allow oxygen to reach the coals.  However, for those of us who have ventilated the charcoal pan and inserted...
  10. thinblueduke

    starting with thinly-sliced pork shoulder

    I live in Japan, and most of the affordable meat that I see at the supermarket is already sliced.  Every once in a while, I head to Costco for a 4-to-5-pounder, or I'll find something nearby at about a pound or so, but sometimes, all I can find is sliced, like this: I've cooked this in the...
  11. thinblueduke

    smoked yakisoba, first try

    Trying something new for today's lunch smoke: yakisoba.  Kind of the Japanese version of lo mein.  Not much in the way of seasoning, just soba noodles, onions, green peppers, green onions, pork, salt & pepper, lemon juice, worcestershire, and some oil to keep them from sticking.  Will add some...
  12. thinblueduke

    starting a group

    I'm rather new to SMF, but I'm already interested in starting a group.  I've followed the instructions, but I can't seem to find the "Start Group" button where it's supposed to be.  I've tried both Chrome and Firefox.  Is there a time or post count requirement involved?
  13. thinblueduke

    Is this really a chuck eye roast?

    I picked this up at Costco here in Japan earlier this week, and I'm planning to cook it on Sunday.  It's my first attempt at a larger cut of beef (3.5 lbs. is large for me), so I'm a bit nervous. Beef is considerably more expensive in Japan these days.  Mainly, though, after lots of research on...
  14. thinblueduke

    chuck eye roast on the ECB

    Picked up a 3.5-lb. chuck eye roast yesterday (the only affordable cut of beef I could find at Costco in Japan).  Planning to cook it this weekend, but can't decide which direction to go: medium rare roast-style at 130 IT, or brisket-style at 195.  Planning to slice it either way.  The wife and...
  15. thinblueduke

    two-stage rub?

    I'm kinda new around here, so apologies if this has been asked before.  My background info: I've been smoking on a modded ECB for about a year.  It's now set up as a lump charcoal-gas hybrid, and I use sakura (Japanese cherry) as my default wood.  I usually do pork or salmon, with an occasional...
  16. thinblueduke

    using a fuel line for a lid seal?

    Hi everyone, new guy here. I could have sworn I read a post somewhere, maybe not here, where somebody used something similar to a fuel line (fuel hose) slit lengthwise, then used it to line the top rim of the EBC body.  Unfortunately, I can't find it now, even after poring though my browsing...
  17. thinblueduke

    pressed sawdust bricks?

    Hi all, I'm new to the forum, so please forgive me if the following is a silly question. Is anyone familiar with these? They seem to be pressed sawdust bricks, and they're quite common here in Japan.  They're pretty cheap (a package of 3 six-ounce bricks is about $3.50 on Amazon Japan), and...
  18. thinblueduke

    Howdy from Japan

    Hello all, After being led here by Google dozens of times, I figured I might as well sign up!  I'm originally from Chicago, but have been in Japan for about 15 years now. I've had my ECB for about a year, and I mostly smoke pork shoulder and Coho salmon (cold and hot).  I also do chicken, pork...
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