Message from RevStench in MacGuyver - Skills & Academics #cooking
Cooking outdoors is so much fun
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!
@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?
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.
@Jbieszczat1031 hell no, it creates the wrong kind of smoke in my experience. I did it once and wasn't happy with the results.
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
Both. Steam first
White smoke is bad optics
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?
Good question. Not exactly sure but I always thought they put in more mayo than what I would at home
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
@celticflame#6291 that sounds about right. Deli tuna seems less, err, chunky. I’m gonna give it a shot thanks
Sure,also just remembered actually she used the hardboiled Eggs Whites only,not the yoke
Smoker build in process
Oops didn't mean to upload the black prince there
Total cost $90
Nice. Send pics once you have her together!
@Deleted User nice bro, I know you're a hillbilly too😂 so coon and opossum for the first run? Smoke then barbeque.
So....I smoked a raccoon about 3 years ago. He was delicious
It's pretty good, I've had both.
Only country animals, not ones that wonder into cities
Racoon tasted like gamy prime rib
Yeah mine came out of my country back yard in GA. My son trapped him
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.
Man duck is awesome
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.
@RevStench hell yeah. Got some good Bison and other game living in Colorado. I've got nothing like that out here. Too citified
Yeah bro, Bison is good, there are a few farms out where I grew up. I'm surprised there aren't any around you.
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.
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
Cast iron is also "#tradAF" @Svatopluk-NY#3425
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.
Looks pretty good.