Food

[Coasterfreek]

Anyone into Tteok-bokki? Had that the other day at a potluck

 

[nurko]

I don´t usually bake, because I don´t like sweets that much, but was pretty happy about how this lemon tart I made this sunday turned out.

How does that look inside?

 

[Azul]

I actually forgot to take the classic picture of the slice, don´t know why, but I have this one I took before I put the merengue on top.

The inside turned out similar to this one

 

[brakbrak]

Was wondering if there's a subforum for food and found this, pretty much dead for the last 6 years so let me post something.

Having lived in downtown Toronto for close to 14 years, I finally decided to move out as I got a 4 y.o and it's close to impossible to raise him the way I want to living downtown so I finally moved to the suburbs 6 months ago. I've always been a big fan of Southern Bbq though I've never been to the South to try the real deal. So I finally got a smoker last month, made some st Louis ribs and was pretty happy with the result. Good bark and smoke ring. Nice competition style with a nice clean bite and no fall off the bone bs.

Anyone else likes to smoke meat at home?

 

[Fitzy]

Looks great mate.

I have bought the gear to get into it, but just haven't made time for myself to take that first step and figure out what to do.

 

[brakbrak]

Looks great mate.

I have bought the gear to get into it, but just haven't made time for myself to take that first step and figure out what to do.

Thanks man. Temperature control is the key, I'm still learning about how much charcoal to use and how much of it is supposed to be lit up. Which smoker did you get?

 

[Ethor]

Thanks man. Temperature control is the key, I'm still learning about how much charcoal to use and how much of it is supposed to be lit up. Which smoker did you get?

I went with the "snake method" of charcoal and wood chips for better temperature control in my old Weber.

 

[brakbrak]

I went with the "snake method" of charcoal and wood chips for better temperature control in my old Weber.

Yea I'm gonna try the snake method, I've pretty much been using lump charcoal for my cooks but if I want to attempt long cooks like brisket and pulled pork, Briquettes should be the way to go. Are chips better than chunks? I've pretty much been using chunks of wood.

 

[Ethor]

Yea I'm gonna try the snake method, I've pretty much been using lump charcoal for my cooks but if I want to attempt long cooks like brisket and pulled pork, Briquettes should be the way to go. Are chips better than chunks? I've pretty much been using chunks of wood.

Like wood chips get a more even smoke throughout the cook using the snake method. Works great for the the pulled pork and smoking a turkey. The brisket is a bitch due the longer cook time and starting snake again over the spent coals/chips is a hassle cause you lose heat while getting things properly arranged, i tent with foil while doing it. Guess I need a large kettle for brisket ..

 

[brakbrak]

Like wood chips get a more even smoke throughout the cook using the snake method. Works great for the the pulled pork and smoking a turkey. The brisket is a bitch due the longer cook time and starting snake again over the spent coals/chips is a hassle cause you lose heat while getting things properly arranged, i tent with foil while doing it. Guess I need a large kettle for brisket ..

Ah I see, do you use like a regular weber grill? I'll have to experiment with wood chips then.

I have the Weber Summit Kamado, while it retains heat really well, it's a hassle to add more charcoal/wood as there is no opening on the bottom. The smokey mountain looks very convenient as there is a door in the bottom to refill fuel as needed.

 

[Ethor]

Ah I see, do you use like a regular weber grill? I'll have to experiment with wood chips then.

I have the Weber Summit Kamado, while it retains heat really well, it's a hassle to add more charcoal/wood as there is no opening on the bottom. The smokey mountain looks very convenient as there is a door in the bottom to refill fuel as needed.

Yes, I do. The only thing I changed was the grill itself that has sections you can left up which makes adding wood chunks, charcoal and wood chips easy to add or manipulate.

 

[Conan the Barbarian]

Since arriving in Nigeria, I have tried the local food a couple of times. These people, just like South Asians, put deadly hot peppers in everything. Damn I hate peppers !

 

[Dave54]

This American BBQ is too damn long if you want to get a good result. Shish kebab for me, salt and pepper, onions, paprika, some greens. rub it all in, add beer or wine and keep it in a fridge for one day and ready to bbq.

 

[brakbrak]

This American BBQ is too damn long if you want to get a good result. Shish kebab for me, salt and pepper, onions, paprika, some greens. rub it all in, add beer or wine and keep it in a fridge for one day and ready to bbq.

Yea it is time consuming but when done properly it's probably the best way to treat cheap cut of meat.

 

[Dave54]

Have you watched BBQ show on Netflix? 3 seasons,

 

[brakbrak]

Have you watched BBQ show on Netflix? 3 seasons,

Yea, planning to watch it. Watched a couple of episodes and it's pretty cool.

 

[Dave54]

Yea, planning to watch it. Watched a couple of episodes and it's pretty cool.

yes. nice. I think each season has 8 to 10 episodes. Mostly Sothern BBQ.

 

[Fitzy]

Thanks man. Temperature control is the key, I'm still learning about how much charcoal to use and how much of it is supposed to be lit up. Which smoker did you get?

I grabbed a Smokey Mountain from Facebook Marketplace on the cheap. I got lucky with it, as the seller won it in a local club raffle but already had a kit going at home.

You blokes are making me hungry.

 

[Fan since 82]

I use a Kamado grill. Once you get used to it temp control is easy and it holds temps constant for hours. I use lump charcoal (jealous devil brand). The charcoal lasts a very long time in this thing. Longest cook I've done in it is brisket for 14 hours (overnight). I use a meater thermometer and monitor it on my phone. Love the long cooks, just wish I had more time to do it.

 

[Dave54]

Pork Brisket?