A light-hearted and whimsical on foodies and food, full of text and photos.
In the interest of getting the ball rolling...
I am a self-professed foodie, of both the dining-out and cooking-at-home varieties.
My fave guilty-pleasure food is probably fish and chips with a side of salad, and I have a weakness for things baked (that is, baked goods, such as cake, cookies, bikkies, not things that make you baked, hah).
I generally try to eat healthy because we all know how little exercise of any variety I truly get.
I had bread and tahini, an adana kebab, and a plain salad with no dressing today.
I'm still working on mastering my camera and my photography technique.
I don't do blogs; but, I considered food blogging in a bit, when I have a bit more time on my hands and a little less on my plate (only because I ate things am/have things sorted).
I too consider myself a foodie. I'm trying to learn how to cook new cuisines all the time; lately it's been Indian and Thai (currently failing at both).
Unfortunately, where I live the food options for restaurants are limited, so I have to do a lot of experimentation at home. Luckily for me, I have some friends with different ethnic backgrounds (Indian, Greek, etc) who can help me out when I try to cook new stuff.
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. Next I'm hoping I can try charcuterie, which is a fancy way to say "I want to make salami and soppressata".
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I've always been a food fanatic. While in college, I studied for a semester in London and got to travel around Europe a bit. I spent next to nil on souvenirs but TONS on trying new food. I too have a soft spot for fish and chips...nothing makes my mouth water like breaded fish soaked in malt vinegar.
Since graduating and moving out, I've started cooking a lot. I love using seafood. My most ambitious dish so far was probably bleu cheese stuffed buffalo tuna steak.
I'm also lucky enough to live in a college town so there a pretty good variety of restaurants around here. There are Greek, Thai, Spanish, and Japanese restaurants within walking distance of my apartment.
Well, time to put my tortilla crusted salmon in the oven!
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A tier 3 Legacy deck was named after me. What have you done with your life?
My wife and I are big time foodies. I'm still not crazy about that term. I also hate the pompous term Chef de cuisine but I digress...
We were both "in the business" for many years, I, a baker and she, a line cook both working for a brilliant old school German chef (a soup chef extraordinaire I might add). Shortly thereafter we started a restaurant (a casual but classy tapas place) with a group of friends where we had extremely talented chefs that taught us a lot. (Advice: the more partners involved in a restaurant the more difficult and nerve wracking it is regardless of how much you like/love them). We've since walked away but the chefs are still at it and doing pretty well.
Now days we cook for ourselves somewhat regularly. I've been working on trying to master and elaborate on the classic french sauces (excuse me while I wipe the drool off of my keyboard). My latest was a grapefruit, lemongrass buerre blanc. Excellent served over seared snapper or ahi (rare of course). So good.... I generally go for maximum richness, rare meats with sauces, risotto, etc. I've really been digging on this: Asparagus, blanched, seared and finished with smoked salt and white truffle oil. An easy, delicious, and impressive side to serve with just about anything.
We also love to dine at great restaurants, naturally, when affordable. If you've got the cash I highly recommend a trip to Napa (Yountville more specifically) for a foodie extravaganza. It's a really expensive vacation (we did it last year and I'm still climbing out). If you dig wine and amazing food, it can be a week long foodgasm. Some of the best dishes I've ever eaten. I'm hoping to make a Vegas foodie trip when I get the cash together and we'll try and hit some serious Michelin star wielding spots.
Wife & 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.
Looking for great texas barbecue braised brisket recipe, that doesnt require smoker.
Wife & 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.
Its funny, the wife I got started on the foodie kick from watching good eats too. I think its how Alton makes the food seem reasonable to an average cook, rather than complex. Plus we're both engineer minded (engineering degrees that went into other fields in grad school) so the breaking down of the food and recipes into science helps too.
Looking for great texas barbecue braised brisket recipe, that doesnt require smoker.
Unfortunately, you are not going to find one. Put quite simply -- if its not slow cooked on a smoker its not Texas barbecue brisket. Now, if you are asking because you don't have money for and/or space for a real smoker but still want to make it: depending on the type of grill you have some standard charcoal grills can be turned into decent smokers.
Alternately, check out Alton Brown's terracotta pot smoker if you have the good eats books (I don't know which one its in).
Edit: While I consider myself a food guy, I do not bake. Dunno why, but I hate baking.
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.
2.5 years ago my wife gave me the money to buy a snowboard for Christmas, and I never bought it, then around my birthday I was like "can I apply that and my birthday money to a smoker?"
Then I found a custom built rig for $250 (new).
Now, it's one of my favorite things to do :).
What kind of wood do you usually use? I'm in Michigan so wood is harder to find than other areas (like Tx), but my father in law has a wood fired furnace for his house so he pulls out any hardwood he gets in for that for me.
Looking for great texas barbecue braised brisket recipe, that doesnt require smoker.
Texas 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.
Texas 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.
This, ultimately, comes down to the debate between direct heat and indirect heat.
"In much of the world outside of the American South, barbecue has a close association with Texas. Many barbecue restaurants outside the United States claim to serve "Texas barbecue", regardless of the style they actually serve. Texas barbecue is often assumed to be primarily beef. This assumption, along with the inclusive term "Texas barbecue", is an oversimplification. Texas has four main styles, all with different flavors, different cooking methods, different ingredients, and different cultural origins. (cf. Barbecue in the United States) In the June 2008 issue of Texas Monthly Magazine Snow's BBQ in Lexington was rated as the best BBQ in the state of Texas. This ranking was reinforced when New Yorker Magazine also claimed that Snow's BBQ was "The Best Texas BBQ in the World".[18]"
(wikipedia)
There is no doubt in my mind that original texas style BBQ derives from direct heat over a fire. The use of Charcoal is a modern thing, and is (obviously) not traditional, since charcoal as a commonly available fuel source is relatively new.
That said, at least some "Texas style" BBQ techniques use indirect heat, rather than direct heat.
Edit: I guess I should question what you mean when you say "actual smoker" -- because it could mean a smoke house, a cold smoker, or a hot smoker. This: http://s1114.photobucket.com/albums/k525/maerada99/ Is my rig. with the offset firebox, and the cooking chamber providing indirect heat. -- Is that a "actual smoker" or a grill? (not being snide-- trying to find out what you mean).
"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.
"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.
Ok, yea I agree with you then :). I could use charcoal in my smoker if I wnated to, but I tend to go straight hardwood (and use the coals form the last smoke to start the fire). For quick and dirty grilling I have a propane grill.
This weekend I'm doing 10 lbs of homemade beef hotlinks and 4 racks of ribs for a family get together.
Unfortunately, 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.
Unfortunately, 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.
Thats the perils of city life. At my apartment (when I first got married) I barely had room for a tiny gas grill.
Cooking on the smoker is one of my favorite ways to relax, so I don't konw how I'd handle being in a space too small to cook on it...
Hey 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?
Hey 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.
Cool.
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 don't like any variety of smoking.
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?
Boxty, colcannon, scones, stews, yeast-less breads, breads, bangers and mash, sweet and savory pies, hash (no, not drugs), Spargel, Spätzle, Portuguese-style chicken, sushi, noodles (e.g., udon), Japanese food, mulligatawny, chicken tikka masala, Indian food, Anglo-Indian food, pie and mash/pie and peas/pie and peas and mash, ... I'll cook and eat anything, even if the name is in French and complicated.
I do in fact do food photography, food journalism, and food blogging, but not to an audience other than family and/or friends.
Wow! I think you're the first person I've ever known to declare a dislike for all things smoked. Is it simply a matter of personal preference? In other words, when you taste smoked foods, can you understand why other people would like them? Or are they all simply revolting to you?
Wow! I think you're the first person I've ever known to declare a dislike for all things smoked.
Probably!
I used to eat food that was cured or smoked (fish and other meat with honey). Nowadays, I don't like my food smoked, and one of my bêtes noires is smoking of tobacco and other substances (unrelated).
As to the rationale, I have pinned it down to the mix of flavour molecules, the texture, and the train of thoughts in my head. To me, smoked food presents itself as cancer and potentially death; I'm rather morbid, indeed moronic, that way.*
I think being an Antipodean and having too many barbecues as a suckling had something to do with my aversion towards smoking (of food).
I suppose I 'simply' don't like the smell/taste of smoked things. I once received lapsang souchong, a smoked variety of otherwise awesome tea, from someone; I no longer see or even keep in contact with that one individual.
* All right. So, I do eat smoked things, such as kebabs, but not at all frequently.
Viricide, are you a foodie too? Tell us about yourself!
I suppose I would consider myself one, though I'm more of an eater than a cooker. I enjoy cooking and have some talent for it (at least according to the people I cook for), but I generally cook for functionality, frugality, convenience, etc. In other words, even if I know how to make a meyer lemon tarragon beurre blanc, chances are I'm not going to do so if I'm cooking pork loin for myself and my girlfriend on a Tuesday night. I also have a weird gap in my skills for ethnic cuisine; for some reason every time I've tried to make "traditionally ethnic" foods (from the American perspective) like Chinese, Indian, etc. it has come out poorly.
I was born and raised in the deep south (Mississippi), so I have very strong feelings about and biases toward regional cuisine (my passionate opinions about biscuits and gravy can be seen in this thread). I 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! My family was also very big into cajun and creole food, so I love making many of the classics of that region (red beans and rice, jambalaya, etc.). Proper fried chicken is nearer to art than food in my mind, and I've been perfecting that recipe since my grandmother taught me hers as a teenager.
As for eating out, I enjoy trying strange things when I have the opportunity (I even made a thread about it). When funds permit, my girlfriend and I love high end and celebrity chef restaurants. We usually do that about once a year. Our current obsession is Barbara Lynch, who has a number of fantastic restaurants in our area. I'm certainly not above eating at a food truck, though. For me it all depends on the type of food; I don't want my ribs served at a place with table cloths, for example.
I also enjoy reading about food and following the "industry" as it were. Some of my other favorite chefs (for cuisine, writing, shows, etc.) are Anthony Bordain, John Besh, and Alton Brown.
Unfortunately, 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 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.
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.
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Evolution gave us a clock that's always winding down - Dillinger Escape Plan
If you're into metal music of any variety: The PRP / MetalSucks / Heavy Blog is Heavy
A few decks I've been kicking around: Modern: WUBRGHumans / GUInfect Legacy: LED Dredge / UW Stoneblade
If 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.
Overall, since I'm cheap I prefer to cook when given a chance and enjoy the kitchen. Gardening also helps, really can't wait till my Darrow bushes start producing.
Unfortunately, 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.
I'm very partial to cherry, especially for lighter meats like poultry that don't have a whole lot of inherent flavor. The natural sweetness of a fruit wood comes out more in poultry.
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.
Two things I've learned recently (and some I learned form the get go):
1) There is no substitute for natural casing. The collagen casings you can buy online are nowhere near as good. relatively impossible to twist into links.
2) If you aren't sure if you have enough fat... add more fat. There is nothing worse than making a batch of sausage trying it out and realizing you didn't put enough fat so when cooked all you have is a dry brick of beef or pork. Most sausages use between 25 and 30% fat in the ingredients.
3) The kitchenaid mixer grinder attachment is fine, grinds meat pretty well, and has room for a bowl to catch it. The kitchenaid mixer stuffer attachment is absolute crap, and makes stuffing sausages incredibly difficult, time consuming and require 3 people at least.
4) be prepared to spend almost as much time cleaning as you do preparing the sausage. It's a messy process.
I just got a new dedicated sausage stuffer that we're trying out for the first time tonight, I'll post and let you know how it goes.
If 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.
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.
No, but really a propane grill is incredibly convenient for quick grilling because it takes no time/effort to get the grill up to temp, and when you're done you can just turn it off. It's a shortcut that compromises a small amount of flavor, in favor of being able to make something like grilled chicken I wouldn't normally be able to make (due to time constraints).
I 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!
I 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.
My food experience is mixed from being raised in a southern home cooking everything southern to cooking for myself while I lived in Japan (and return once a year to visit the inlaws). Actually, my wife, Japanese, does not cook Japanese so I have to cook for her (she cooks REALLY good Italian, however).
I spend a lot of my time experimenting. Plus, I do a bit of bird hunting in the fall which gives me a good amount of meat to grill.
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.
Very 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
On the topic of smoking, I'm also a big fan of pecan wood.
I 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.
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.
Very 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
While this is true for URban areas (due to foodie culture) and Rural areas (due to wild game processing) -- sadly in suburbia, where most people live, its still very difficult to find a butcher.
Personally, when I need specialty meat cuts and/or ofal (or fat) I go to a place thats about 30 miles away from my house. because I trust them, and when I ask if I can put in an order for three pounds of pork fat they do it without thinking, whereas the "butcher" 2 blocks form my house balks and says "no, why would you want that? We don't sell it."
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.
That's spot on for me as well. Tomato based sauces do too much to *hide* the flavor of the pulled pork and not enhance it. In general I find that most people use BBQ sauce (much like steak sauce) to hide flavors rather than enhacne them.
The best foods on Earth are the things no one wants to eat and fat. Period. If I gave a top five, it would probably be:
Sea Urchin (Roe/Corals/Uni)
Bone Marrow
Tripe (Madrid-Style)
Pasta with butter and truffles
Snails
Mind you, I love a lot of foods and cuisines. These are just the first five or so that come to mind when I think about great dishes I have had. Some other great dishes include:
Taiwanese oyster omlette (ô-á-chian, 蚵仔煎, kèzǎijiān)
Blood pudding on a stick (o· bí-ko 烏米糕 wūmǐgāo, me shai [米血] mǐxuè, hēimǐgāo [黑米糕])
Sichuan hotpot (四川火锅/四川火鍋, Sìchuān huǒguō)
Tom yam goong (ต้มยำกุ้ง)
Thai papaya salads (especially in raw shrimp)
Curries (Thai, Malaysian, and of course Indian)
I don't know why I took such an Asian turn there...
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In the interest of getting the ball rolling...
I am a self-professed foodie, of both the dining-out and cooking-at-home varieties.
My fave guilty-pleasure food is probably fish and chips with a side of salad, and I have a weakness for things baked (that is, baked goods, such as cake, cookies, bikkies, not things that make you baked, hah).
I generally try to eat healthy because we all know how little exercise of any variety I truly get.
I had bread and tahini, an adana kebab, and a plain salad with no dressing today.
I'm still working on mastering my camera and my photography technique.
I don't do blogs; but, I considered food blogging in a bit, when I have a bit more time on my hands and a little less on my plate (only because I
ate thingsam/have things sorted).Unfortunately, where I live the food options for restaurants are limited, so I have to do a lot of experimentation at home. Luckily for me, I have some friends with different ethnic backgrounds (Indian, Greek, etc) who can help me out when I try to cook new stuff.
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. Next I'm hoping I can try charcuterie, which is a fancy way to say "I want to make salami and soppressata".
If you're into metal music of any variety: The PRP / MetalSucks / Heavy Blog is Heavy
A few decks I've been kicking around:
Modern:
WUBRGHumans / GUInfect
Legacy:
LED Dredge / UW Stoneblade
Since graduating and moving out, I've started cooking a lot. I love using seafood. My most ambitious dish so far was probably bleu cheese stuffed buffalo tuna steak.
I'm also lucky enough to live in a college town so there a pretty good variety of restaurants around here. There are Greek, Thai, Spanish, and Japanese restaurants within walking distance of my apartment.
Well, time to put my tortilla crusted salmon in the oven!
We were both "in the business" for many years, I, a baker and she, a line cook both working for a brilliant old school German chef (a soup chef extraordinaire I might add). Shortly thereafter we started a restaurant (a casual but classy tapas place) with a group of friends where we had extremely talented chefs that taught us a lot. (Advice: the more partners involved in a restaurant the more difficult and nerve wracking it is regardless of how much you like/love them). We've since walked away but the chefs are still at it and doing pretty well.
Now days we cook for ourselves somewhat regularly. I've been working on trying to master and elaborate on the classic french sauces (excuse me while I wipe the drool off of my keyboard). My latest was a grapefruit, lemongrass buerre blanc. Excellent served over seared snapper or ahi (rare of course). So good.... I generally go for maximum richness, rare meats with sauces, risotto, etc. I've really been digging on this: Asparagus, blanched, seared and finished with smoked salt and white truffle oil. An easy, delicious, and impressive side to serve with just about anything.
We also love to dine at great restaurants, naturally, when affordable. If you've got the cash I highly recommend a trip to Napa (Yountville more specifically) for a foodie extravaganza. It's a really expensive vacation (we did it last year and I'm still climbing out). If you dig wine and amazing food, it can be a week long foodgasm. Some of the best dishes I've ever eaten. I'm hoping to make a Vegas foodie trip when I get the cash together and we'll try and hit some serious Michelin star wielding spots.
Cheers...
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.
Looking for great texas barbecue braised brisket recipe, that doesnt require smoker.
Its funny, the wife I got started on the foodie kick from watching good eats too. I think its how Alton makes the food seem reasonable to an average cook, rather than complex. Plus we're both engineer minded (engineering degrees that went into other fields in grad school) so the breaking down of the food and recipes into science helps too.
Unfortunately, you are not going to find one. Put quite simply -- if its not slow cooked on a smoker its not Texas barbecue brisket. Now, if you are asking because you don't have money for and/or space for a real smoker but still want to make it: depending on the type of grill you have some standard charcoal grills can be turned into decent smokers.
Alternately, check out Alton Brown's terracotta pot smoker if you have the good eats books (I don't know which one its in).
Edit: While I consider myself a food guy, I do not bake. Dunno why, but I hate baking.
2.5 years ago my wife gave me the money to buy a snowboard for Christmas, and I never bought it, then around my birthday I was like "can I apply that and my birthday money to a smoker?"
Then I found a custom built rig for $250 (new).
Now, it's one of my favorite things to do :).
What kind of wood do you usually use? I'm in Michigan so wood is harder to find than other areas (like Tx), but my father in law has a wood fired furnace for his house so he pulls out any hardwood he gets in for that for me.
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.
This, ultimately, comes down to the debate between direct heat and indirect heat.
"In much of the world outside of the American South, barbecue has a close association with Texas. Many barbecue restaurants outside the United States claim to serve "Texas barbecue", regardless of the style they actually serve. Texas barbecue is often assumed to be primarily beef. This assumption, along with the inclusive term "Texas barbecue", is an oversimplification. Texas has four main styles, all with different flavors, different cooking methods, different ingredients, and different cultural origins. (cf. Barbecue in the United States) In the June 2008 issue of Texas Monthly Magazine Snow's BBQ in Lexington was rated as the best BBQ in the state of Texas. This ranking was reinforced when New Yorker Magazine also claimed that Snow's BBQ was "The Best Texas BBQ in the World".[18]"
(wikipedia)
There is no doubt in my mind that original texas style BBQ derives from direct heat over a fire. The use of Charcoal is a modern thing, and is (obviously) not traditional, since charcoal as a commonly available fuel source is relatively new.
That said, at least some "Texas style" BBQ techniques use indirect heat, rather than direct heat.
Edit: I guess I should question what you mean when you say "actual smoker" -- because it could mean a smoke house, a cold smoker, or a hot smoker. This: http://s1114.photobucket.com/albums/k525/maerada99/ Is my rig. with the offset firebox, and the cooking chamber providing indirect heat. -- Is that a "actual smoker" or a grill? (not being snide-- trying to find out what you mean).
Ok, yea I agree with you then :). I could use charcoal in my smoker if I wnated to, but I tend to go straight hardwood (and use the coals form the last smoke to start the fire). For quick and dirty grilling I have a propane grill.
This weekend I'm doing 10 lbs of homemade beef hotlinks and 4 racks of ribs for a family get together.
Thats the perils of city life. At my apartment (when I first got married) I barely had room for a tiny gas grill.
Cooking on the smoker is one of my favorite ways to relax, so I don't konw how I'd handle being in a space too small to cook on it...
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?
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I don't like any variety of smoking.
Boxty, colcannon, scones, stews, yeast-less breads, breads, bangers and mash, sweet and savory pies, hash (no, not drugs), Spargel, Spätzle, Portuguese-style chicken, sushi, noodles (e.g., udon), Japanese food, mulligatawny, chicken tikka masala, Indian food, Anglo-Indian food, pie and mash/pie and peas/pie and peas and mash, ... I'll cook and eat anything, even if the name is in French and complicated.
I do in fact do food photography, food journalism, and food blogging, but not to an audience other than family and/or friends.
Wow! I think you're the first person I've ever known to declare a dislike for all things smoked. Is it simply a matter of personal preference? In other words, when you taste smoked foods, can you understand why other people would like them? Or are they all simply revolting to you?
I used to eat food that was cured or smoked (fish and other meat with honey). Nowadays, I don't like my food smoked, and one of my bêtes noires is smoking of tobacco and other substances (unrelated).
As to the rationale, I have pinned it down to the mix of flavour molecules, the texture, and the train of thoughts in my head. To me, smoked food presents itself as cancer and potentially death; I'm rather morbid, indeed moronic, that way.*
I think being an Antipodean and having too many barbecues as a suckling had something to do with my aversion towards smoking (of food).
I suppose I 'simply' don't like the smell/taste of smoked things. I once received lapsang souchong, a smoked variety of otherwise awesome tea, from someone; I no longer see or even keep in contact with that one individual.
* All right. So, I do eat smoked things, such as kebabs, but not at all frequently.
Viricide, are you a foodie too? Tell us about yourself!
I was born and raised in the deep south (Mississippi), so I have very strong feelings about and biases toward regional cuisine (my passionate opinions about biscuits and gravy can be seen in this thread). I 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! My family was also very big into cajun and creole food, so I love making many of the classics of that region (red beans and rice, jambalaya, etc.). Proper fried chicken is nearer to art than food in my mind, and I've been perfecting that recipe since my grandmother taught me hers as a teenager.
As for eating out, I enjoy trying strange things when I have the opportunity (I even made a thread about it). When funds permit, my girlfriend and I love high end and celebrity chef restaurants. We usually do that about once a year. Our current obsession is Barbara Lynch, who has a number of fantastic restaurants in our area. I'm certainly not above eating at a food truck, though. For me it all depends on the type of food; I don't want my ribs served at a place with table cloths, for example.
I also enjoy reading about food and following the "industry" as it were. Some of my other favorite chefs (for cuisine, writing, shows, etc.) are Anthony Bordain, John Besh, and Alton Brown.
Unfortunately, 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.
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.
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I'm very partial to cherry, especially for lighter meats like poultry that don't have a whole lot of inherent flavor. The natural sweetness of a fruit wood comes out more in poultry.
Two things I've learned recently (and some I learned form the get go):
1) There is no substitute for natural casing. The collagen casings you can buy online are nowhere near as good. relatively impossible to twist into links.
2) If you aren't sure if you have enough fat... add more fat. There is nothing worse than making a batch of sausage trying it out and realizing you didn't put enough fat so when cooked all you have is a dry brick of beef or pork. Most sausages use between 25 and 30% fat in the ingredients.
3) The kitchenaid mixer grinder attachment is fine, grinds meat pretty well, and has room for a bowl to catch it. The kitchenaid mixer stuffer attachment is absolute crap, and makes stuffing sausages incredibly difficult, time consuming and require 3 people at least.
4) be prepared to spend almost as much time cleaning as you do preparing the sausage. It's a messy process.
I just got a new dedicated sausage stuffer that we're trying out for the first time tonight, I'll post and let you know how it goes.
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.
I sell propane and propane accessories.
No, but really a propane grill is incredibly convenient for quick grilling because it takes no time/effort to get the grill up to temp, and when you're done you can just turn it off. It's a shortcut that compromises a small amount of flavor, in favor of being able to make something like grilled chicken I wouldn't normally be able to make (due to time constraints).
I 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.
My food experience is mixed from being raised in a southern home cooking everything southern to cooking for myself while I lived in Japan (and return once a year to visit the inlaws). Actually, my wife, Japanese, does not cook Japanese so I have to cook for her (she cooks REALLY good Italian, however).
I spend a lot of my time experimenting. Plus, I do a bit of bird hunting in the fall which gives me a good amount of meat to grill.
On the topic of smoking, I'm also a big fan of pecan wood.
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.
While this is true for URban areas (due to foodie culture) and Rural areas (due to wild game processing) -- sadly in suburbia, where most people live, its still very difficult to find a butcher.
Personally, when I need specialty meat cuts and/or ofal (or fat) I go to a place thats about 30 miles away from my house. because I trust them, and when I ask if I can put in an order for three pounds of pork fat they do it without thinking, whereas the "butcher" 2 blocks form my house balks and says "no, why would you want that? We don't sell it."
That's spot on for me as well. Tomato based sauces do too much to *hide* the flavor of the pulled pork and not enhance it. In general I find that most people use BBQ sauce (much like steak sauce) to hide flavors rather than enhacne them.
Sea Urchin (Roe/Corals/Uni)
Bone Marrow
Tripe (Madrid-Style)
Pasta with butter and truffles
Snails
Mind you, I love a lot of foods and cuisines. These are just the first five or so that come to mind when I think about great dishes I have had. Some other great dishes include:
Taiwanese oyster omlette (ô-á-chian, 蚵仔煎, kèzǎijiān)
Blood pudding on a stick (o· bí-ko 烏米糕 wūmǐgāo, me shai [米血] mǐxuè, hēimǐgāo [黑米糕])
Sichuan hotpot (四川火锅/四川火鍋, Sìchuān huǒguō)
Tom yam goong (ต้มยำกุ้ง)
Thai papaya salads (especially in raw shrimp)
Curries (Thai, Malaysian, and of course Indian)
I don't know why I took such an Asian turn there...