Quote from dcartistWife & I Big foodies. Love many styles of restaurant.
Cook lots of cuisines. Just got into baking pretzels because I saw it on Good Eats wih Alton brown. Started with the Auntie Anne kit (which was cooool) and now ready to start from scratch.
Quote from dcartist
Looking for great texas barbecue braised brisket recipe, that doesnt require smoker.
Quote from Ants of the Sky
I've also recently gotten into smoking meats. Doing southern style (US, I mean) BBQ with ribs and pork shoulder has been awesome since my wife bought me a smoker for my birthday a few years ago.
Quote from Ants of the Sky
Next I'm hoping I can try charcuterie, which is a fancy way to say "I want to make salami and soppressata".
Quote from dcartistLooking for great texas barbecue braised brisket recipe, that doesnt require smoker.
Quote from Emo_PinataTexas BBQ is smoked in a grill (The Salt Lick only uses a wood fire), not an actual smoker. With a large enough charcoal grill (even a Weber kettle grill) you can use some nice pecan wood and real charcoal to make brisket. I do it all the time.
Quote from Emo_Pinata"Actual smoker" was a poor choice of words, "dedicated smoker" is a better choice. I assumed he meant not wanting to buy a dedicated vertical smoker (don't they suck and only northerners buy them) or a more complicated set-up (like a charcoal grill with a firebox). You can grill all you need at home and even make a really good brisket on a kettle grill which is cheap, small, and makes a great grill in general.
Quote from Emo_PinataUnfortunately, I had to get rid of my grill when I moved into my new apartment more into the city. I used to grill all the time, and I definitely miss it.
Quote from tubanaziHey everyone. I too like to think of myself as a foodie. Currently, I go to a community college with the best culinary program of any CC in the nation. I love it. Right now I'm in a baking class from 7am to noon every weekday. It's rough, but I love it.
I've been experimenting with smoking on my own lately. So far I've done a salmon fillet, some fresh mozzarella (great for sandwiches and lasagna), and some run of the mill sausages.
I also really like brewing my own beer. I know that's a little different, but I think any foodie can enjoy a good beer.
What are some of your favorite things to cook/eat?
Quote from ITDWI don't like any variety of smoking.
Quote from ViricideWow! I think you're the first person I've ever known to declare a dislike for all things smoked.
Quote from bLatch »What kind of wood do you usually use?
Quote from bLatch »Have you tried making non-cured sausages? Thats what I'm doing now a fair amount and I wnat to start doing cured sausages soon.
Quote from bLatchpropane
Quote from Ants of the SkyUnfortunately, I've got a pretty small smoker so I'm usually stuck buying hickory chips and what not from places like Lowe's or Home Depot. However, I've also been trying a mixture of natural charcoal and wood chips and it's worked out really nicely the last few times I've done it. Can't use too much charcoal though, obviously. It's a delicate balance. When I get the chance, I'll use cherry or apple wood, which are the few things I can get my hands on around here.
Quote from Ants of the Sky
I haven't gotten to make any sausages yet. I don't have a meat grinder, so that really puts me behind the eight ball with sausage making. My wife and I are moving to a new house in a few month with a MUCH larger kitchen though, so I think I'm gonna try it out when we get there. Also, we'll have a dishwasher in the new place, which I think would be pretty necessary for getting any type of grinder apparatus clean.
Any advice for sausages? I've seen them made on TV and in recipes before, but as I said, I've never tried them myself.
Quote from ViricideIf you can get ahold of it, fresh deer makes wonderful sausage. Game meats in general (boar, rabbit, elk, etc.) are great for sausages because the "tang" can stand up to the spices.
Quote from Captain_Morgan
Sir, are you Hank Hill?
Quote from ViricideI adore BBQ of all types, but I'll fight to the death arguing that Memphis style (dry rub, no sauce) is superior to everything else. Don't even get me started on mustard-based BBQ sauce, though!
Quote from bLatch
keep in mind that any of these types (really any wild game) will require additional fat form another source (such as pork fat). You will need to find a decent butcher / grocery store that is willing to sell it to you.
Quote from GreylingI completely agree on that mustard-based mess from South Carolina. I do not actually consider that real BBQ. I have had some good Memphis-style BBQ, but I simply think the styles with sauce are a completely different animal. I was born and raised not too far from Lexington, NC, so you can imagine my preference. I actually also like the eastern-style vinegar-based BBQ as well. Kind of an apples and oranges thing, I guess.
Quote from ViricideVery true. He seemed relatively familiar with sausage making so I didn't think to point that out, but I'm glad you did Fat is relatively easy to find at a good butcher, and specialty meat shops with game animals are becoming more common in urban areas. Ideally it should be game you killed yourself, althought that may just be my bias as a southerner coming out
Quote from Viricide
Same way for me. I can appreciate and enjoy a lot of different styles, and it often comes down to what I'm in the mood for. If I want pulled pork, I'd rather have a thin vinegar sauce. When it comes to ribs, hold the sauce.