Message from RevStench in MacGuyver - Skills & Academics #cooking

2017-12-16 02:01:36 UTC  

Cooking outdoors is so much fun

2017-12-16 02:22:38 UTC  

Ironically, that's where I learned how to smoke/use a smoker. I've had things cooked with mesquite but I normally roll with hickory and oak for beef and salmon and apple or cherry for chicken and pork. I used to use whiskey in my marinade and then one day had a Guinness I was about to drink and decided to use it! We need to have an IE BBQ one day!

2017-12-16 02:28:22 UTC  

@Jbieszczat1031 yes sir! Do it the way ol cucky LBJ used to....massive quantities of smoked beef and ribs. Mopping with an actual mop ( not that I buy into that whole mop business )...
What part of Texas?

2017-12-16 02:57:15 UTC  

Coldspring, it's a lake town about half an hour from Hunstville and about two hours from Houston. @Deleted User I've never bought into the mop thing, either. And personally I don't soak my wood chunks, either.

2017-12-16 03:01:33 UTC  

@Jbieszczat1031 hell no, it creates the wrong kind of smoke in my experience. I did it once and wasn't happy with the results.

2017-12-16 03:08:59 UTC  

That's what I always figured, it just didn't sound right to me. Did it create steam or the thick, white smoke? @Deleted User

2017-12-16 03:13:07 UTC  

Both. Steam first

2017-12-16 04:06:41 UTC  

White smoke is bad optics

2017-12-24 20:38:13 UTC  

Anyone notice the difference between the tuna salad you get at the deli and the kind you make at home? I like the deli style better. The consistency is, err, more puréed? Anyone know how to make it like that?

2017-12-25 12:22:26 UTC  

Good question. Not exactly sure but I always thought they put in more mayo than what I would at home

2017-12-27 05:42:48 UTC  

An old friend once showed me a different way for tuna. She used to smash the heck out of it constantly with fork so there was no bulk left to it,add lots of mayo and if i remember correctly pissibly some hard boiled eggs to it? Not sure of last part,but she definitely mushed the crap out of tuna so it was super light amd fluffy like. Lots of extra lil work to it

2017-12-27 11:08:16 UTC  

@celticflame#6291 that sounds about right. Deli tuna seems less, err, chunky. I’m gonna give it a shot thanks

2017-12-27 23:23:38 UTC  

Sure,also just remembered actually she used the hardboiled Eggs Whites only,not the yoke

2017-12-29 19:13:34 UTC

2017-12-29 19:13:45 UTC  

Smoker build in process

2017-12-29 19:14:18 UTC  

Oops didn't mean to upload the black prince there

2017-12-29 19:15:03 UTC  

Total cost $90

2017-12-29 19:59:27 UTC  

Nice. Send pics once you have her together!

2017-12-29 22:33:22 UTC

2017-12-29 23:07:27 UTC  

@Deleted User nice bro, I know you're a hillbilly too😂 so coon and opossum for the first run? Smoke then barbeque.

2017-12-29 23:08:04 UTC  

So....I smoked a raccoon about 3 years ago. He was delicious

2017-12-29 23:08:30 UTC  

It's pretty good, I've had both.

2017-12-29 23:09:02 UTC  

Only country animals, not ones that wonder into cities

2017-12-29 23:09:14 UTC  

Racoon tasted like gamy prime rib

2017-12-29 23:09:47 UTC  

Yeah mine came out of my country back yard in GA. My son trapped him

2017-12-29 23:16:31 UTC  

Right on, that one didn't come back😂
I ate coon and opossum at a GM retirement party in Shreveport, LA. One of the guys brought it in. It was actually a pretty awesome party they had a variety of different meats, whitetail, coon, opossum, different ducks, cow, pig, chicken and turkey of course. It was nice.

2017-12-29 23:19:51 UTC  

Man duck is awesome

2017-12-29 23:34:38 UTC  

It's so good. We have one of those restaurants that do it up big with exotic meat, it's all great, I'm hooked on elk burgers and fries deep fried in duck fat.

2017-12-30 00:13:52 UTC  

@RevStench hell yeah. Got some good Bison and other game living in Colorado. I've got nothing like that out here. Too citified

2017-12-30 01:29:10 UTC  

Yeah bro, Bison is good, there are a few farms out where I grew up. I'm surprised there aren't any around you.

2018-01-02 06:40:54 UTC  

What's do folks here think is the best material to cook in? I'm leaning towards hammered copper, for the traditional aspect of it.

2018-01-02 07:02:25 UTC  

Copper is an excellent conductor of heat. I'd say it depends on what you're cooking and what the fuel is. IE gas electric, etc

2018-01-02 10:24:21 UTC  

Cast iron is also "#tradAF" @Svatopluk-NY#3425

2018-01-02 12:46:42 UTC  

Cool, thanks. I think I'm going to spend some money and get a full copper set and one of those lodge cast iron pans, so I can get going on some trad cookery.

2018-01-02 12:49:38 UTC  

Looks pretty good.

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