momopi_IHB
New member
Um... anyone have some good recipes?
My new toy
- Thread starter momopi_IHB
- Start date
NEW -> Contingent Buyer Assistance Program
Um... anyone have some good recipes?
I do, but it requires different gear, a pork shoulder or a brisket, and about twenty hours, and to be outside.....
Yuppers, this is the one that I ordered:
http://www.amazon.com/gp/product/B0002HSF9Y/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=304485901&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00004SZ9D&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0Y553B9B0ZZSK7GAYFW9
I tried it today on salmon. Simple recipe with some olive oil, salt, and pepper. Medium heat, close lid when smoke comes out, cook for 10 mins, turn off stove and let it stand for 10 mins before serving.
For my 2nd attempt, I added some herbs and seasonings, but found that the smoky flavor was overpowering everything. Perhaps I used too much wood chips?
I thought one of the benefits of having an IAC is grilling on one of their bbqs and letting them scrub it clean.
Today in the OCR: BBQ on Apartment Balcony Sparks Deadly Fire.
I find when I do briskets that if I can easily oversmoke them. If I'm going to do one, I smoke it fairly heavily for the first 6-7 hours, then I wrap it to finish in aluminum foil and stop feeding the fire wood chips (I use LP instead of charcoal right now). When it comes to chips, I advise to start with one or two and continue to add them till you get the smokiness you are looking for.
What wood are you using? It makes a big difference. I never use mesquite, I use oak sometimes (if I can get Red Oak from Santa Maria it's my favorite, the others not so much), lately I've been using apple and cherry because the smokiness isn't so acerbic.
Yikes.
Guess you better make sure the thing is covered and out before you get too drunk and fall asleep after a meal.
Much rather use my custom Weber that starts with a small gas tank and then uses
Mesquite to do the cooking. Normally it doesnt put out a ton of smoke. But when
you use those Cedar Planks or put in any soaked wood chips. It gets a little extreme
on the smoke. Poor Neighbors. Oh well I get to listen to the "track meet" above me.
So they get to enjoy my cooking once in awhile. Even trade.
http://www.amazon.com/Weber-841001-Performer-Charcoal-Touch-N-Go/dp/B000659KDM/
Its great. When your done. It seals up and cuts off all the air so the Mesquite
Coals go a long way.
One more reason they don't like my kind in the fine city of Irvine.
Um... anyone have some good recipes?
SoCal78_IHB
New member
I had never heard of this so I had to go look it up. Make sure your lid is on tight so you don't get smoked out of your kitchen. I would test-drive it with something that smokes quickly. Report back on how it goes with this thing. Is yours this one?: Cameron's Stainless Steel Smoker
no_vaseline_IHB
New member
momopi said:
I do, but it requires different gear, a pork shoulder or a brisket, and about twenty hours, and to be outside.....
SoCal78_IHB
New member
I love the smoked albacore at The Crab Cooker in Newport.
momopi_IHB
New member
SoCal78 said:
Yuppers, this is the one that I ordered:
http://www.amazon.com/gp/product/B0002HSF9Y/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=304485901&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00004SZ9D&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0Y553B9B0ZZSK7GAYFW9
I tried it today on salmon. Simple recipe with some olive oil, salt, and pepper. Medium heat, close lid when smoke comes out, cook for 10 mins, turn off stove and let it stand for 10 mins before serving.
For my 2nd attempt, I added some herbs and seasonings, but found that the smoky flavor was overpowering everything. Perhaps I used too much wood chips?
bltserv_IHB
New member
I cooked a slab of Salmon from Costco last night on the Cue on my Balcony.
Used the Cedar Plank. Came out awesome. Now waiting for the "Dear Tenant"
complaint I usually get from the IAC about too much smoke from my Cue.
My bottom floor cooking upsets those above my unit.
Closing a window for all of 15 minutes is just un thinkable
Cut back on the wood chips. Especially on fish.
Used the Cedar Plank. Came out awesome. Now waiting for the "Dear Tenant"
complaint I usually get from the IAC about too much smoke from my Cue.
My bottom floor cooking upsets those above my unit.
Closing a window for all of 15 minutes is just un thinkable
Cut back on the wood chips. Especially on fish.
SoCal78_IHB
New member
bltserv said:
I thought one of the benefits of having an IAC is grilling on one of their bbqs and letting them scrub it clean.
Today in the OCR: BBQ on Apartment Balcony Sparks Deadly Fire.
no_vaseline_IHB
New member
momopi said:
I find when I do briskets that if I can easily oversmoke them. If I'm going to do one, I smoke it fairly heavily for the first 6-7 hours, then I wrap it to finish in aluminum foil and stop feeding the fire wood chips (I use LP instead of charcoal right now). When it comes to chips, I advise to start with one or two and continue to add them till you get the smokiness you are looking for.
What wood are you using? It makes a big difference. I never use mesquite, I use oak sometimes (if I can get Red Oak from Santa Maria it's my favorite, the others not so much), lately I've been using apple and cherry because the smokiness isn't so acerbic.
bltserv_IHB
New member
SoCal78 said:
Yikes.
Guess you better make sure the thing is covered and out before you get too drunk and fall asleep after a meal.
Much rather use my custom Weber that starts with a small gas tank and then uses
Mesquite to do the cooking. Normally it doesnt put out a ton of smoke. But when
you use those Cedar Planks or put in any soaked wood chips. It gets a little extreme
on the smoke. Poor Neighbors. Oh well I get to listen to the "track meet" above me.
So they get to enjoy my cooking once in awhile. Even trade.
http://www.amazon.com/Weber-841001-Performer-Charcoal-Touch-N-Go/dp/B000659KDM/
Its great. When your done. It seals up and cuts off all the air so the Mesquite
Coals go a long way.
momopi_IHB
New member
no_vaseline_IHB
New member
The ultimate in VR yakitori?
In other news I accidentally set my smoker on fire tonight. I got it a little too hot......
In other news I accidentally set my smoker on fire tonight. I got it a little too hot......
no_vaseline_IHB
New member
bltserv said:
One more reason they don't like my kind in the fine city of Irvine.
