Gravy's Cooking Thread

  • Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!



    Go here and give us your nominations!
    Who's been the biggest Asshat in the last year? Give us your worst ones!
Soygen

Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
28,535
45,063
I dunno. I feel like building a smoker is a nice time to get away from your wife and 3 kids.
 
Ninen

Ninen

Ahn'Qiraj Raider
2,261
7,961
And if you do try out the cardboard smoker, most of that can be done with/by the kids.

it could be *queue the horror music* FAMILY TIME.

*shrug*
 
lurkingdirk

lurkingdirk

AssHat Taint
<Medals Crew>
48,372
227,403
I have a coffee roasting station in one of my outbuildings. Of course I HAVE to be with the coffee while it roasts. It has nothing to do with the fact that it gives me roughly 20 minutes completely to myself.

I love my kids, but a break every now and then is welcome.
 
  • 1Solidarity
Reactions: 1 user
chaos

chaos

Buzzfeed Editor
17,324
4,839
Deathwing said:
It's not that building your own smoker is hard. He's married with three kids and there's just always an excuse NOT to work on a small pet project that you don't need.
Click to expand...
Yup. And yet, I want smoked meats. The smoker I want to build is awesome, I have some parts but not all, can do hot and cold smoking. Every bit of free time I habe now is spent with the kids or in the lab, so it's not going to happen.
 
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
14,780
2,670
Adebisi said:
I usually can't find good chorizo in my area, so I just find a spicy Italian sausage instead.
Click to expand...

You're probably better off with the Italian sausage. Chorizo is just spicy sausage with too much paprika in it to make it red.
 
Alex

Alex

Still a Music Elitist
14,723
7,544
Made rajma tonight. Turned out awesome. Will make again.

-e2Y_KjW5OvbpbIRmnUxm9aWymbhZqEmraK4UpN0_rMU9t1tsd3p-Cf5njZc-KwbVFR4G9rrlzJtI2KEp3GdUuGD20PZLQWBM8tUYJ2wVIbh2bJf0VQV2KgYAx9kFBLZi7szRufU17tNdGqwBXQjRHYd_b_jbg0n8YjyTkxO_YlvA3eNXErqQETOwgu5o9LqmBEx3vcNZ1POJwPjHqeYhiEVSZo0V7Mu1LBdNeeiegKwFBX2fO9PSGHqHJljBDhP6Ws1Wrgi-w8aKqR-ALmBqbDviptFuXvWFqVrbzROezlqCIhTEzhnFt8JFf4Ehygg0Ief6WWpF3ZJTMdWT-Hbhkk3kacyr21V2xfNPDKCDKH3ybcA8mj4I8OxpYZcYvS1C7cuu1IwwYU7RZG-hQQgPtnRUF0HlAgwNi7AZ03DKTwN7mIIVQEJwHxEkXOm98VJ3EQR4y75svl-XaZ-KsR5clfOg5MLH6w21b24zG3bkSY4JDHv9W_97OjSdVf4dXxKJ3JHL5GSWy1PqSdxx8O-IUvpnuoY5N3lAd5L16_970TuG7jHo6k6ANDVbSogWc4KclP84YasLKeLY7QTw6oxbMSS8_n7Ty0z2GdmYMAf_ETXPQe3ei_p=w1227-h920-no
 
  • 2Like
Reactions: 1 users
Lanx

Lanx

<Prior Amod>
66,254
151,027


really tasted crispy, while being baked, pretty amazed, going to have to adjust the honey/sriracha ratio, also making 50 for a party right now, will do half/half franks + honey sriracha.
 
  • 2Like
Reactions: 1 users
Ao-

Ao-

¯\_(ツ)_/¯
<WoW Guild Officer>
7,879
507
Ok, so I need some help...

I smoked a pork butt for a few hour at 250 to get some bark, and now I'm gonna through it in the sous vide so it's perfectly ready to eat tomorrow for dinner... but I have no idea what to set the sous vide at.

200 so I can easily pull the pork? 160 because the internet says so?
help!
 
Adebisi

Adebisi

Clump of Cells
<Silver Donator>
27,754
32,863
Ao- said:
Ok, so I need some help...

I smoked a pork butt for a few hour at 250 to get some bark, and now I'm gonna through it in the sous vide so it's perfectly ready to eat tomorrow for dinner... but I have no idea what to set the sous vide at.

200 so I can easily pull the pork? 160 because the internet says so?
help!
Click to expand...

This sounds backwards. I would've sous vide first then smoke.
 
  • 1Solidarity
Reactions: 1 user
Adebisi

Adebisi

Clump of Cells
<Silver Donator>
27,754
32,863
Made another batch of chicken tortilla soup for my lunches.

Chicken Tortilla Soup

Just scrolled to the bottom for the ingredients. Also added charred corn. Delicious
 
  • 1Like
Reactions: 1 user
brekk

brekk

Dancing Dino Superstar
<Bronze Donator>
2,195
1,755
I didn't know I wanted a smoker until my dad got me one for Christmas two years ago. SMOKERS ARE LIFE.

Pork Butt smoked for 12 hours @ 250f until internal is 195f.

Propane smoker. 2 rounds of Hickory Chips. Rub applied last night. Mop (BBQ, bit of vinegar, bit of water) applied when flipped throughout cook.

20017812_10100163426903187_3973348387657422682_o-jpg.149396


Pulling the bone!

20170716_213310-jpg.149397
 
  • 3Like
Reactions: 2 users
Ao-

Ao-

¯\_(ツ)_/¯
<WoW Guild Officer>
7,879
507
Adebisi said:
This sounds backwards. I would've sous vide first then smoke.
Click to expand...
BrutulTM said:
This is correct. Your bark is going to dissolve in the sous vide.
Click to expand...
Yeah, it is backwards, but it means I can guarantee exactly when I want to finish/pull the pork. And all the upfront work of smoking is done "whenever", then it sits in the sous vide until I'm done.

It worked out alright, though the bark was gone. It was pretty fucking tender.
 
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
14,780
2,670
Lanx said:


really tasted crispy, while being baked, pretty amazed, going to have to adjust the honey/sriracha ratio, also making 50 for a party right now, will do half/half franks + honey sriracha.
Click to expand...


Did they smoke up the oven because of the fat coming out of the wings? Alton Brown's method has you steam them first to get some of the fat out before you put them in the oven. The baking powder thing is very interesting though, I am going to have to try it.
 
Lanx

Lanx

<Prior Amod>
66,254
151,027
BrutulTM said:
Did they smoke up the oven because of the fat coming out of the wings? Alton Brown's method has you steam them first to get some of the fat out before you put them in the oven. The baking powder thing is very interesting though, I am going to have to try it.
Click to expand...
oh hell yea, so much so that when you first open it, vent it out slowly or open with your foot lol. On 15 wings it wasn't bad, on 50 wings holy shit it brought me back to my sweatshop days (actually worked in a sweatshop, industrial ironing), pretty much like sticking your face in front of old faithful.

ppl seemed to love the wings, most preferred the franks instead of honey/sriracha. They went back for thirds when they kept asking "this is baked!!!".

The pool party food was abysmal for my first KS, pool party w/ pulled pork and brisket, the hamburger bun was the star of the show :(
 
mkopec

mkopec

<Gold Donor>
26,552
40,846
I know that most of my family dont like a lot of smoke. I did a few full on smokes when I first got my smoker and they all hated it, too much smoke flavor. So now I just do lump and no added smoking wood at all. Or maybe just one small piece here and there for a light hint of smoke.
 
You must log in or register to reply here.