FRC: Some women get flowers- I get foody gifts. Told DH I was depressed about the weather so he

C

cynupstateny

Well-known member
went out and bought me a smoker. Told me to start a list of recipes to make as soon as the snow melts.

What's your fav to smoke? I'm looking forward to fish!

 
I've been dying for a smoker--which one did you get? A good site

is Bradleysmoker.com. They have a forum with a ton of recipes and smoker addicts. :)I was hoping for a Bradley but my DH guessed and bought the green egg. gave it to my SIL.

 
Does anyone own a Bradley Smoker? Tell me about it......

esay to operate? Work well? Good recipes from the site? Whatever you know will help. I'm wondering if this would be a silly purchase for just my husband and I. There must be some less expensive and just as good ones out there.

 
This reminds me of the delightful scene in "Stranger Than Fiction" when

IRS agent Harold Crick, caught in a mundane life, audits a baker accused of withholding taxes.

Things do not get off to a good start with bakery owner, Ana, who makes his life miserable as he audits her.

That evening, when he is leaving, she offers him a cookie. Harold explains that he doesn't like cookies; his mother only bought store-made ones.

Shocked at this disclosure, Ana introduces him to his virginal experience with a warm, homebaked chocolate-chip cookie served with a glass of cold milk.

It is love at first bite. Ana goes on to explain her passion for changing the world a cookie at a time and gradually they seem to shyly enjoy each other.

When she tries to send him home with a few extra cookies, he regretfully refuses due to the IRS constraints on accepting gifts.

Ana gets frustrated with his narrow-mindedness and Harold sadly tells her that, while she may not care, he believes he is living in a tragedy.

Later in the movie, he rushes up to her bakery door with a box of flours! Rather than give her a bouquet of colorful flowers, Harold presents Ana with an armload of color-coded bags filled with assorted flours.

It was endearing.

 
I have one. It is larger than I usually need. To use it, you

need to have their wood bisquettes. I have been tempted to try it with some chunk hickory, but haven't done so.

It is fairly easy to operate. I could have gotten by with a smaller, less expensive one for myself. This is nice when I have a BIG crowd. (Although, with a big crowd, I usually cook something in the oven, the turkey deep fryer, or othe BBQ.)

 
Here's 3 of my favorite and my favorite being the first one. Like Summer Sausage>>>

Salami Beef Stick

5 pounds lean ground beef
5 teaspoons Morton Tender Quick -- (heaping tsps.)
1 teaspoon onion powder
3 teaspoons garlic powder
4 1/2 teaspoons mustard seeds

Mix all ingredients together. Separate into three loaves. Place in ZipLock plastic bags. Store in refrigerator for 3 day. Knead each day (about 4 min. per bag). On day three, form into salami shaped rolls.
Smoke at 150 F. for 3 hours.

OR

Place on cookie sheet and bake at 150F. for 3 hours.

- - - - - - - - - - - - - - - - - -


Smoked Chicken


2 whole chickens -- (31/2 pounds each)
1 gallon water
1 pound salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 teaspoon black pepper
1/4 cup olive oil

Thoroughly wash birds inside and out. Put the water in a large non-aluminum container and in it dissolve salt and the sugar. Add remaining ingredients and mix well. Submerge birds in the brine and weight them down with a heavy plate so they stay submerged. Marinate in refrigerator overnight or at room remperature for 2 hours.

Remove birds from brine, wash, and pat dry. Reserve brine. Truss birds for cooking.

Fill water pan with hot water and half the reserved brine. Place birds, breast side up, on grill. Cover and smoke cook at 200 F. to 250 F. Add charcoal and water as needed. Brush birds with olive oil every 2 hours. Chickens are done when internal temperature of the thickest part of the thigh registers 160 F. to 170 F., about 3 to 4 hours.

- - - - - - - - - - - - - - - - - -


Brine for Fish

1 gallon water
1 cup kosher salt
1/2 cup soy sauce
1 cup sugar
2 whole bay leaves
1 teaspoon dried dill or 4 sprigs fresh dill
zest of 2 lemons
2 pounds fish fillet (Halibut, rock cod, sea bass,
mahi mahi, spearfish, sword fish, cod,
salmon, shark, blue fish,
drum, or sturgeon

Place water in a large non-alluminum, non-cast iron container. Add all ingredients and stir continuously until completely dissolved. Completely submerge fish in liquid and soak the fish in the brine at room temperature for 1 to 2 hours. Remove fish from the brine, rinse and pat dry. Smoke at 150 F. to 190 F. for 1 to 2 hours depending on thickness of the fish. Fish is done when the flesh just flakes.

- - - - - - - - - - - - - - - - - -

 
I loved that part of the movie!!! (Just watched it last night smileys/smile.gif

I'm not usually a fan of Will Farrell movies, but this one was cute smileys/smile.gif

 
You must log in or register to reply here.
Back
Top