Is your cooking improving in isolation?
May 24, 2020 | 5:01 am
#331
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May 24, 2020 | 8:23 am
#332
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Yes. Pan fried then broiler for a few minutes. We did the potatoes in crockpot! I read that on the Internet last month and wondered why I hadnt done it before. They come out perfect. Stab them and wrap in foil. 4-5 hours on high. Or double on low. You can rub with olive oil and salt but we dont bother.
May 24, 2020 | 9:31 am
#333
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Yes. Pan fried then broiler for a few minutes. We did the potatoes in crockpot! I read that on the Internet last month and wondered why I hadnt done it before. They come out perfect. Stab them and wrap in foil. 4-5 hours on high. Or double on low. You can rub with olive oil and salt but we dont bother.
May 24, 2020 | 9:43 am
#334
Join Date: Feb 2013
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May 24, 2020 | 10:23 am
#335
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May 24, 2020 | 10:54 am
#336
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Yes! I did maybe 6 in there the first time and they were stacked.
May 24, 2020 | 7:25 pm
#337
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This pic inspired me. I ended up doing something similar for dinner last night and the result was outstanding. I used some cacciatore sausage (it was the only spicy thing I could find at the mini-supermarket) and some ling and threw in a can of tomatoes about 1.5l of vegetable stock, potatoes, celery, carrots, garlic and onion then a touch of smoked paprika and cayenne pepper. Oh I also crushed up some SAO biscuits in there just to thicken it a bit. Turned out a treat.
ETA: I also put in a can of borlotti beans. I was pretty damn hangry at the time. I'd been at the pub for choir practice and had really worked up an appetite.
ETA: I also put in a can of borlotti beans. I was pretty damn hangry at the time. I'd been at the pub for choir practice and had really worked up an appetite.
May 25, 2020 | 6:59 pm
#339
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The thing with smoking anything is keeping control of the temperature. Tiny adjustments = +/-10c. When you first start out you need to watch out that the heat doesn't get away from you. I usually prefer to use beads rather than charcoal for slow cooks because beads run a bit cooler and I can give it a bit more oxygen. With charcoal I have to really choke down on the fire which means any smoking wood starts to smoulder and create that big billowy white smoke that's no good on food.
May 25, 2020 | 7:06 pm
#340
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Location: Redondo Beach, Ca
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The thing with smoking anything is keeping control of the temperature. Tiny adjustments = +/-10c. When you first start out you need to watch out that the heat doesn't get away from you. I usually prefer to use beads rather than charcoal for slow cooks because beads run a bit cooler and I can give it a bit more oxygen. With charcoal I have to really choke down on the fire which means any smoking wood starts to smoulder and create that big billowy white smoke that's no good on food.
I love my Weber kettle too and although I don't do much smoking on it, fire temp is important with both direct and indirect grilling. Do you soak your wood chips and still get that big white smoke?
May 25, 2020 | 7:26 pm
#341
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The things on the left below are coconut shell beads.
May 25, 2020 | 8:04 pm
#342
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Yeah beads. I don't know what you guys call them. LOL. I never soak my wood, it seems counterproductive to me, the first thing you learn camping is that wet wood creates heaps of smoke. I agree with you, I love the Weber Kettle. It's the most versatile bit of equipment you can buy. Amazes me how versatile it is.
The things on the left below are coconut shell beads.
The things on the left below are coconut shell beads.
May 25, 2020 | 8:22 pm
#344
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just regional dialects - just in USA there are so many cultural terms for soda water / cold drink / pop / soda / coke / cola so no surprise about barbecue terms. Happy smoking :-)
May 25, 2020 | 9:19 pm
#345
Join Date: Jan 2004
Location: NY
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Smoked a Whole chickEn breast for the first time today. Have a smoke box in my gas grill. I got some pecan smoking and left it on indirect heat for 4 hrs . Ambient temp was 190-200. Internal temp got to 140 then I threw it In our steam convection Oven for 15 min to get to 165. Not bad!