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What are you smoking this summer? - Page 2

post #31 of 58
Quote:
Originally Posted by oldschool1982 View Post
 

I noticed today that I inadvertently turned off the garage refer over the weekend. Wasn't a total loss since I didn't have much of anything in the cooler part but there were a couple things in the freezer. Needless to say I was surprised to see the freezer was relatively cold after almost 5 days. Unfortunately everything was thawed so now I get smoke a 15lb turkey. Everything else was just about trash anyhow since it had been in there for a good while.

 

Anyhow, have the bird brineing right now in a dark brown sugar and salt brine so come Saturday......we're smoke'n a turkey. Not the meat of choice but it will do.  I was afraid to visit Sam's after the escapade in July and went there a couple weeks ago to get one a couple weeks ago and I about had a stroke. Cheapest one they had was $7.99 a pound and I am not paying that much for brisket...we'll go without. Now I need to find a new less expensive source. Not so funny thing is Sam's was always tyhe least expensive option so I probably won't find it for less right now. Maybe after BBQ season winds down. Should hopefully be soon so I can start mine again.

$7.99 for raw brisket? Choice brisket here is about $2.50lb.

post #32 of 58

That's one good thing around here:

Rumps is about 11 U$/kg, silverside and topside around 9-10 U$/kg.

I don't know the price  for brisket, but hindquarter is about 6 U$/kg

 

Pork shoulder around 6, ribs stupidly expensive at the same price as rumpsteak (oxtail is overpriced as well and more expensive than rump) whole chicken about 3, but lamb/sheep outrageous at 15-20 U$ per kg, but luckily I can buy at a much more reasonable price from my neighbours.....

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post #33 of 58
Thread Starter 
Quote:
Originally Posted by chefbuba View Post
 

$7.99 for raw brisket? Choice brisket here is about $2.50lb.

I couldn't believe it and questioned it with the manager. Something I failed to mention was he explained that it was Angus, which can account for some price variance but not to the tune of that. I did ask where the choice brisket was and he explained they didn't carry it any longer and my best bet was to try the Wal-Mart. Unfortunately, the store in our area doesn't carry the full brisket and sells a cleaned flat for $5.99 and you really need a full brisket to do it up right.

post #34 of 58

First time ever smoking food. I just have a Weber BBQ, so I had to make do with it. There were some lessons learned, chips were way to far away from the burner to start and no smoke was generated. That was fixed after about 10mins. The tomatoes turned out great. I used sugar maple wood chips. They had the perfect balance of sweetness and smoke. i ended up smoking them at about 225 for 60min. After they were cooled I used a food mill and processed them into a sauce and then canned them for the winter.

 

And the one jar of sauce below.

 

post #35 of 58

Love smoked tomatoes!

 

mjb.

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post #36 of 58

@teamfat me to. Back when I was behind the line we used to smoke tomatoes and prepare a smoked tomato buerre blanc. It was excellent.

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post #37 of 58

More like beurre rouge then, non? ;) But seriously, sounds good!

 

I am waiting for delivery of some sheep and pork casings to start my first smoked sausage adventure. Planning on some Bavarian-style Pfefferbeißer - about 75/25 lean shoulder/belly, curing salt, green pepper, some more spices. Grind, fill, dry in the fridge, cold smoke... I'll keep you updated as soon as it gets started!

post #38 of 58

Made my first sausages.... Time to dry them for a bit, then coldsmoke and dry some more...

post #39 of 58

Nice looking sausage. Save me a link.

 

mjb.

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post #40 of 58

Nice sausages Gene!

 

I made some Canadian bacon, but it didn't really go as planned.

 

I ordered a 3 kg slab of pork loin and when I got home and put it on the scale it was only 2.1 kg. I should have realised at that time that more was going to come....

I put the slab in brine (with cure #1) and injected 10% of the brine in the loin. Let it sit for 4-5 days and took it out of the brine and hung for an hour or 2 to dry a bit.

So far: not too many issues.

 

Filled the cold smoke generator with saw dust and added a hot plate to the smoker as I wanted to smoke it at around 40-45 oC and the fr!"£$king sawdust didn't want to light, even though it was the same dust as I used a couple days before and I dried it out in the oven. I tried numerous times to light it and it smoked for about  5 minutes before going out again.

Eventually I put the csg directly on the hot plate and got plenty smoke, but only for an hour or so. Normally the same load of saw dust gives me 10 hours!

 

Finished the loin of by poaching as my oven doesn't want to stay below 100 oC (let alone 93 oC).

 

The end result wan't bad, but a little bit boring.

 

I am now re-thinking my smoking strategies as the csg worked proper when I had the proQ smoke dust and with the first batch I could buy here. Now I cannot even find smoking dust anymore. All I can get are floor scrapings from the furniture places....

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post #41 of 58

My first cold-smoked Swabian-Hall bacon gets the first cut. Made some tarte flambée right away with it... Mighty tasty

!

post #42 of 58

Sausages join another batch of bacon in the smoker:

 

post #43 of 58
@Gene. Where do you find the time to do all these fun things?
post #44 of 58
Quote:
Originally Posted by Lagom View Post

@Gene. Where do you find the time to do all these fun things?

Weekends and not watching TV ;) But seriously, curing and smoking doesn't take that much time - half an hour here and there. The animals are mostly my girlfriend's business - until it comes to slaughtering, then, suddenly, I am responsible.... It's what I do in my free time. Perfect counterpoint to sitting at my office desk all day long.

post #45 of 58
@GeneMachine, what kind of smoker is that? Can you cold smoke with it too?
post #46 of 58
Quote:
Originally Posted by KingNothing View Post

@GeneMachine, what kind of smoker is that? Can you cold smoke with it too?

 

I am cold smoking here. It's a german one:

 

post #47 of 58

Some paprika- and some rosemary-garlic-flavoured bacon coming out of the cure and going into the smoke:

 

post #48 of 58

Some salted and cold-smoked Haddock:

 

post #49 of 58

A long time ago we lived in South Bend, Indiana. My father would make occasional business trips to Chicago, there on the shore of Lake Michigan. He would come home with a few pounds of smoked chub, I think it was, that had been caught in the lake, salted and cold smoked. It was SO good!  At least to me and my dad. I don't think anyone else in the family liked it.

 

mjb.

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post #50 of 58
Quote:
Originally Posted by teamfat View Post
 

A long time ago we lived in South Bend, Indiana. My father would make occasional business trips to Chicago, there on the shore of Lake Michigan. He would come home with a few pounds of smoked chub, I think it was, that had been caught in the lake, salted and cold smoked. It was SO good!  At least to me and my dad. I don't think anyone else in the family liked it.

 

mjb.

Smoking fish is massively popular here - the haddock is naturally not local... But traditionally, we have a lot of aquaculture of trout and carp in the region. Around this time every year, the ponds are fished empty, so you end up with a couple of hundreds of fish, most of which go into the smoke to preserve them for winter.

 

Never had chub - you can catch a variety of it here, but most anglers throw it back, due to the rather annoying fishbones. 

post #51 of 58

Smoked carp is big here in the spring when the meat is better. If I have a walleye surplus(rare) I will smoke some for snacks. I have also smoked smaller flat head catfish for poker games and it was always a hit.

post #52 of 58

 

Sichuan style bacon, and some maters from the garden. They are destined for tonight's tomato basil squash soup.

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post #53 of 58

Teamfat-

 

I'd appreciate the details on your "Sichuan" bacon.  We've had good luck with our Masterbuilt electric smoker; my son spent this morning helping out at his friend's restaurant and... came home with a pork belly of his very own.  We've got some good recipes we have used, but are always ready to try something new.

 

Thanks

 

Mike

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post #54 of 58

As it was my first try at this flavor, I stuck close to this basic recipe:  http://honest-food.net/2011/03/22/sichuan-bacon/

 

The cinnamon was from a stick of bark, the cloves were whole and they, along with the star anise,  went into a small, dry skillet to get toasted before the spices were all ground together. And I used fresh minced garlic rather than powder. And once the proper firmness was achieved the bacon was rinsed well and then put on a tray, uncovered and allowed to dry for about a day and a half in the fridge. I smoked it at about 130 - 140 for about 6 hours, using apple. It turned out quite nice. Next time I do it I will add a bit of heat using dried chilies or some such, but I do like it.

 

mjb.

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post #55 of 58

@teamfat That's how I do mine, roughly. The flavour concentrates a bit more if you keep drying it for a few days after the smoke. Need to make a new batch myself - only got three different kinds of bacon at hand at the moment, this cannot stand!

post #56 of 58

The paprika and the rosemary-garlic bacons are done drying:

 

 

Setting up some northern-bavarian style ham for the cure right now. And a bit of beef for bresaola.

post #57 of 58

Next round - Swabian Hall shoulder and some Mangalitza belly starting to smoke:

 

post #58 of 58

Just pulled a batch of cold smoked polish sausages out of the smoke. Stuffed in 40/44 beef instead of 30/32 pork, due to me having no proper casing left when I made them. Now to mature and dry them for at least a week in the cellar.

 

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