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Good Eats>What's in your smoker?
kydsid 06:51 PM 08-10-2013
Smoke rings are overated, least that was what I said when I lived in Laredo and couldn't get one to save my life. Long as it tastes good that is what matters.
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RHNewfie 08:40 AM 08-11-2013
Great looking turkey Mark!
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hammondc 06:17 AM 08-12-2013
Originally Posted by kydsid:
Smoke rings are overated, least that was what I said when I lived in Laredo and couldn't get one to save my life. Long as it tastes good that is what matters.
YUP.
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tupacboy 11:47 AM 08-12-2013
just inherited 20 lbs of bluefin tuna... eating half sashimi... can i smoke the other half?
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pnoon 12:03 PM 08-12-2013
Originally Posted by tupacboy:
just inherited 20 lbs of bluefin tuna... eating half sashimi... can i smoke the other half?
Absolutely! I just did some smoked bluefin tuna yesterday.
I will post the recipe when I get home from work.
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tupacboy 12:49 PM 08-12-2013
sweet!
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Chainsaw13 01:11 PM 08-12-2013
Originally Posted by tupacboy:
just inherited 20 lbs of bluefin tuna... eating half sashimi... can i smoke the other half?
Someone left you tuna in their will? :-) Lucky bastard.
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OLS 01:40 PM 08-12-2013
bet the lawyer's office stank like a55.
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tupacboy 04:36 PM 08-12-2013
Originally Posted by Chainsaw13:
Someone left you tuna in their will? :-) Lucky bastard.
hahahaha neighbor down the street got 3 of them from a friend and couldn't possibly eat them all... so he gave me one
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pnoon 06:02 PM 08-12-2013
Originally Posted by tupacboy:
just inherited 20 lbs of bluefin tuna... eating half sashimi... can i smoke the other half?
http://www.cigarasylum.com/vb/showthread.php?t=63121
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Scottw 09:16 AM 08-24-2013
Just put 4 racks of baby back on for a 6 to 7 hour smoke. Now time to pick a cigar.

Image
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pnoon 04:33 PM 08-25-2013
Just put on a London Broil.
A little EVOO and some homemade dry rub.
Should take ~2 hours @ 225
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MarkinAZ 05:21 PM 08-25-2013
[quote=tupacboy;1872776]just inherited 20 lbs of bluefin tuna... eating half sashimi... can i smoke the other half?[/quote]

Yes you can you lucky sob:-) Taste great too!!!

Originally Posted by Scottw:
Just put 4 racks of baby back on for a 6 to 7 hour smoke.
Great pre-cook pix Scott. How did they turn out???

Originally Posted by pnoon:
Just put on a London Broil.
A little EVOO and some homemade dry rub.
Should take ~2 hours @ 225
This looks good Peter. When I was a kid, that is all that mom cooked for dad and myself for dinner. Usually had green beans, broccoli, or brussel sprouts on the side:-)
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Porch Dweller 08:33 PM 08-25-2013
Originally Posted by pnoon:
Just put on a London Broil.
A little EVOO and some homemade dry rub.
Should take ~2 hours @ 225
Sounds tasty. I've never tried smoking a London Broil. Thanks for the idea... :-)
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mahtofire14 10:25 PM 08-25-2013
Didn't have 4 racks, but just one for the future mrs. and me. Used pecan tonight and turned out really nice.

Image
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Chainsaw13 08:16 AM 08-26-2013
Wow Pete, those looks awesome. :-)

How long did you have them on the smoke? I'm still fighting ribs to get the right amount of smoke, but not too much color. Still losing that battle as they come out a lot darker.
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Steve 09:00 AM 08-26-2013
Originally Posted by Chainsaw13:
Wow Pete, those looks awesome. :-)

How long did you have them on the smoke? I'm still fighting ribs to get the right amount of smoke, but not too much color. Still losing that battle as they come out a lot darker.
What type of wood are you smoking with Bob? Woods like cherry can turn your product dark. It gives a great flavor, but must be used sparingly so that you get the subtle flavors without the darkness.
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Chainsaw13 10:24 AM 08-26-2013
Originally Posted by Steve:
What type of wood are you smoking with Bob? Woods like cherry can turn your product dark. It gives a great flavor, but must be used sparingly so that you get the subtle flavors without the darkness.
Usually apple, oak and sometimes maple. I'll keep that in mind about the cherry as I do have it and will use it on occassion.
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mahtofire14 11:05 AM 08-26-2013
Originally Posted by Chainsaw13:
Wow Pete, those looks awesome. :-)

How long did you have them on the smoke? I'm still fighting ribs to get the right amount of smoke, but not too much color. Still losing that battle as they come out a lot darker.
These are baby backs so I only had them on smoke for a 3 hours and then put them in foil with butter and brown sugar for another hour. I also use a barrel grill to smoke, in case that makes a difference.
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Chainsaw13 12:23 PM 08-26-2013
Originally Posted by mahtofire14:
These are baby backs so I only had them on smoke for a 3 hours and then put them in foil with butter and brown sugar for another hour. I also use a barrel grill to smoke, in case that makes a difference.
Thanks. Do you know what type of wood you were using? I usually do 2-3 hours of smoke before foil wrapping myself. But for me, they are way too dark. Like Steve mentioned, might be the type of wood I"m using. Maybe this weekend I'll do another run and try a different wood.
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