Message from Jbieszczat1031 in MacGuyver - Skills & Academics #cooking
Nice. Not a lot of cooks in this thing, are there?
This chat is pretty quiet
What I meant to send: Ribeyes overba strictly wood fire.
@Jbieszczat1031 Nice. What kind of wood? My favorite cooking medium
Hickory this time, next time I might try mesquite. @Deleted User
This is the first time I've cooked strictly with wood. Normally it's a combination of charcoal and wood. I do have to say, the taste is superior to the combination and just charcoal!
My normal marinade is a combination of spices, worcestershire sauce and a splash of Guinness Extra Stout.
Damn that sounds great, Goy. Mesquite is my favorite ( grew up in Texas where it's everywhere ) but you may want to mix it with Hickory or Oak - that's how I usually do it for smoking. Mesquite tends to give off an acrid flavor, which doesn't bother me but it does some.
I especially like the Guinness in the marinade
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.