I highly recommend the Weber Smokey Mountain. it's a bit pricey but it the most painless smoker I have ever used, holds a low slow temp perfectly. I have done 14 hr smokes with it and the only thing I had to touch was add more liquid to the pan every 4-5 hrs. If you read forums by fans of that model, they change out the water pan for a Brinkman model that holds 2X the liquid so you have to fuss with it even less. Never seen a smoker run it's temp as consistently. As Ron Popeil would say "Set it and Forget it"
Gravy's Cooking Thread
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Yes. Crazy shit happens to your eating patterns when you're pregnant. I'll work on that.
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I've actually worked as a chef earlier in my life. I love, love, love cooking, and I love cooking fresh, so I do a lot of vegetarian.
Not tonight, though. I'm making a full-on sushi/sashimi meal. Very festive, no?
Christmas morning breakfast, I make smoked salmon (smoked it today) on fresh rolls, topped with scrambled eggs. Gordon Ramsay made this recipe famous.
It's a good thing I have a high metabolic rate, or I'd be 400 pounds.
Not tonight, though. I'm making a full-on sushi/sashimi meal. Very festive, no?
Christmas morning breakfast, I make smoked salmon (smoked it today) on fresh rolls, topped with scrambled eggs. Gordon Ramsay made this recipe famous.
It's a good thing I have a high metabolic rate, or I'd be 400 pounds.
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If you're going to bother with smoked salmon, why scrambled eggs? Why not a fried egg with a runny yolk?I've actually worked as a chef earlier in my life. I love, love, love cooking, and I love cooking fresh, so I do a lot of vegetarian.
Not tonight, though. I'm making a full-on sushi/sashimi meal. Very festive, no?
Christmas morning breakfast, I make smoked salmon (smoked it today) on fresh rolls, topped with scrambled eggs. Gordon Ramsay made this recipe famous.
It's a good thing I have a high metabolic rate, or I'd be 400 pounds.
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Not a fan of the runny yolk fried egg. Plus the velvety texture of the scrambled eggs is great with the crispy muffin, and the flavour is nice with the salmon.
Just a preference thing, I guess.
chaos
Buzzfeed Editor
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http://makeprojects.com/Project/The+...1#.UNlXa6wyQvQI highly recommend the Weber Smokey Mountain. it's a bit pricey but it the most painless smoker I have ever used, holds a low slow temp perfectly. I have done 14 hr smokes with it and the only thing I had to touch was add more liquid to the pan every 4-5 hrs. If you read forums by fans of that model, they change out the water pan for a Brinkman model that holds 2X the liquid so you have to fuss with it even less. Never seen a smoker run it's temp as consistently. As Ron Popeil would say "Set it and Forget it"
I'm making this one. I doubt it will be as good as a weber, but you know, it feels good to build shit and be a man and stuff. I have all the parts, took a while to source a food safe barrel and fire box but I managed it.
Santa fucking loves me, Last year was a Thermapen and a Shun Knife, this year a set of 26 1 hr DVD cooking lectures from the Culinary Institute of American (Waiting on UPS sadly). That and a $200 gift card to a local high end kitchen supply house. This is really gonna up my game. Fucking excited.
One thing I would check is a lot of those style 5 gal. metal pails you are gonna use for your firebox have a rubber ring impregnated in the lid to insure they seal well, some peel right out, others are impossible to remove.
Looks like a fun project, please post pics of the build and your first smoke. I am always down for cooking pr0n.http://makeprojects.com/Project/The+...1#.UNlXa6wyQvQ
I'm making this one. I doubt it will be as good as a weber, but you know, it feels good to build shit and be a man and stuff. I have all the parts, took a while to source a food safe barrel and fire box but I managed it.
One thing I would check is a lot of those style 5 gal. metal pails you are gonna use for your firebox have a rubber ring impregnated in the lid to insure they seal well, some peel right out, others are impossible to remove.
ToeMissile
Pronouns: zie/zhem/zer
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I made this turkey a few days ago. I recommend it.
http://realfood.tesco.com/recipes/go...ith-lemon.html
The lemon butter makes it amazing.
http://realfood.tesco.com/recipes/go...ith-lemon.html
The lemon butter makes it amazing.
chaos
Buzzfeed Editor
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They were good, some kind of soy/mirin glaze would have made it better. Next time I'm either going in a teriyaki direction or I'll do these but with some kind of glaze.
chaos
Buzzfeed Editor
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I did something very similar, but with the butter was just rosemary, thyme, and garlic. It occurred to me that would be an excellent recipe for a turkey roulade, pound out the breasted spread that shit on and tie it up. One day I will have to give it a go, it was some of the best turkey I've ever had.
I did a semester in Berlin when I was in college and there were two girls that came who both only ate Chicken McNuggets from McDonald's the entire time we were there. They refused to eat absolutely anything else from anywhere else.
Jalynfane
Phank 2002
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Been tweaking this over a few months, I think it is very good now
Basil Pesto
1/2 - 1 cup Olive Oil
1-3 Cloves Garlic (base on your level of how much garlic you enjoy)
1 Cup (ish) Fresh Cilantro (leaves and stems)
1/2 cup fresh Basil
1/2 - 1 cup Pine Nuts (or Walnuts)
1/4 cup fresh parmasean cheese, grated
Pinch salt
You can lightly roast the nuts if you like and have time
Combine Olive Oil, greens, and garlic into food processor and pulse until smooth
Add nuts, salt and cheese, pulsing till desired consistency
Basil Pesto
1/2 - 1 cup Olive Oil
1-3 Cloves Garlic (base on your level of how much garlic you enjoy)
1 Cup (ish) Fresh Cilantro (leaves and stems)
1/2 cup fresh Basil
1/2 - 1 cup Pine Nuts (or Walnuts)
1/4 cup fresh parmasean cheese, grated
Pinch salt
You can lightly roast the nuts if you like and have time
Combine Olive Oil, greens, and garlic into food processor and pulse until smooth
Add nuts, salt and cheese, pulsing till desired consistency
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Made Panna Cotta tonight. The base is idiot proof, but I figured I'd go a little more festive with the topping. Chopped figs and apricots, stewed in brandy, then flamed just prior to putting the topping on the panna cotta in the ramekins. Worked like a dream.
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I also got this from Santa. From The Teaching Company, correct? The lectures are 30 mins not an hour (all Teaching Company lectures are) and I have something like 15 other Teaching Company DVDs too. Everything from Nanotechnology to Modern Chinese History. Haven't started the cooking one yet but if it's anything like the others, it's top notch all the way and I expect to learn a lot.
BrutulTM
Good, bad, I'm the guy with the gun.
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Anybody having a superbowl party this year?
I think I'm going to do baby back ribs this year. I will probably smoke them in the Big Green Egg the night before, then reheat them in the oven on Sunday. I will also have hot wings using theAlton Brown methodand sliders. I make the sliders using potato dinner rolls. Not sure why but these are the best damn hamburgers I eat all year. I usually break out the oil and deep fry something for the SB but I think I'm going to save the mess this year.
I think I'm going to do baby back ribs this year. I will probably smoke them in the Big Green Egg the night before, then reheat them in the oven on Sunday. I will also have hot wings using theAlton Brown methodand sliders. I make the sliders using potato dinner rolls. Not sure why but these are the best damn hamburgers I eat all year. I usually break out the oil and deep fry something for the SB but I think I'm going to save the mess this year.
Adebisi
Clump of Cells
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So for xmas I got a set of stainless steel cookware, so I got to trash all my old crappy Tfal I'd been using for the past 8 or so years
I also got a beauty nonstick pan... you should see the eggs slide on this thing.
It's going to be a good cooking year.
It's going to be a good cooking year.
You should do the wings on the BGE! I did some a few months back. They were cooked perfectly, but the rub I used was too salty. I'll be more careful with my rub next time.
Springbok
Karen
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Springbok
Karen
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Not sure if anyone's girlfriends/wives are into Pinterest - but my old lady spends maybe 3 hours a night on that fucking website.... I have to say, I've never eaten so well. She's constantly cooking up shit she finds on there in the slow cooker and 8/10 times its pretty good. Not gourmet, but for the effort I've been fairly astonished.
I madehttp://food-pusher.blogspot.com/2010...-burritos.htmlyesterday, and it was easy as fuck and pretty good. Spiced it up with some fresh green chili's and jalapeno's and was stuffed after one of them. Plus its packed with protein.
I madehttp://food-pusher.blogspot.com/2010...-burritos.htmlyesterday, and it was easy as fuck and pretty good. Spiced it up with some fresh green chili's and jalapeno's and was stuffed after one of them. Plus its packed with protein.