Question.....

[habaneroman]

A fellow Smoker and I, dined at an establishment the other day, and were both confused!!

So, when you park your car, you are welcomed by a huge pile of Hickory and a very large Smoker that looks like it could hold 10 pigs.

Walking in, we were provided a beautiful Hickory perfume, and my tummy actually rumbled in anticipation!

So, I order the brisket sandwich, and my first bite, I notice that the meat does not have much "Smoke" flavor. The smoke ring was beautiful, so there was some obvious penetration.

So I asked the owner, he said he keeps the meat in a water bath to keep the temp up.

So my question is, does water cause the meat to loose its SMOKE??

 

[smokin for life]

I'm not sure of the answer but I would think if you soak a pice of meat in water for a period of time it would lose it's flavor into the water. I've never heard of doing that. YECH!!!!

 

[kueh]

Yes, when you leave meat in warm water, it will lose flavour. I'd that making soup. Rather silly setup when one goes to the trouble of smoking and bbq'ing meat.

I also found microwaving also kills the smoke flavour, though I'd have to try again to be sure.

 

[twomill]

Sounds like another way of saying " I boil my meat then put it on the smoker for looks "

 

[richtee]

Did you actually see the smoker smoking...food on it? He COULD be putting a schmear of Tenderquick on it and oven roasting wiith <gasp> The L.S. word!

 

[ajthepoolman]

A hot dog can sit in water. That is about it! Water to keep the temps up...screw that. Put it in an oven at 170 degrees with a pan of water for moisture, but don't put the meat in the water!

 

[kookie]

Sounds like another mass market food chains, way of pumping food quick and easy and cheap.

Kookie

 

[bbq bubba]

I really have to believe by water bath that he meant the pan sit's in water, i can't believe the meat sit's in hot water, it would'nt even be edible.......some place's don't lay the smoke on as heavy as we do for a lot of people would think it's bitter.
Then again, smoker could be for look's but a lot of commercial place's smoke all their meat early in the day or even just a couple time's a week and then rewarm as needed!

 

[vlap]

This is what I was thinking. The other option scares me.


The smoker out front is probably for show. More likely they have an industrial oven/smoker in their kitchen. Of course I don't know the place so this is just my opinion. Unfortunately Bubba is probably right as well. They are more then likely cooking all they need at once then reheating to order. Then again you can't expect them to smoke a brisket to order. We all know how long that takes...

 

[richoso1]

Habaneroman, does your screen name suggest you're a chilehead? I'm a confirmed chileholic myself. I'm with bbq bubba on the smoke joint issue.

 

[charles1056]

Unless they had a call a day ahead policy, that would make for some really long wait times. Sure would keep the waiter busy trying to earn a good tip.

 

[habaneroman]

OOOOOHHHH YES!! I do enjoy the Heat of a Gooooood Pepper!

I have about 50 bottles of Hot Sauce in my collection, and grow something hot every year in my garden!