Recent content by oscuba
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Sous Vide "Tomahawk" ribeye
- oscuba
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Sous Vide "Tomahawk" ribeye
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- Replies: 2
- Forum: General Discussion
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tomahawk steak 2 2016 06.jpg
- oscuba
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- Album: Sous Vide "Tomahawk" ribeye
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tomahawk steak 1 2016 06 SM.jpg
- oscuba
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- Album: Sous Vide "Tomahawk" ribeye
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Cold smoke generator ?'s
I agree with the A-Maze-N products. I have the 12" tube and rarely need it half full for my kettle and it stays at ambient temp (fall is perfect for cold smoked salmon). The larger A-Maze-N products and little fan or a Party-Q type product works great to move smoke in larger units. Simple!- oscuba
- Post #19
- Forum: Info and Practices
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Here we go. The flood of tomatos
Yeah, pots are tough. First, they need to be plastic, at least 2" of mulch (hay works well) but then you can;t see the soil. They need water almost every day. For pots I recommend an automatic drip system. I'm building a new garden behind the garage that will be auto drip. It's out of sight so... -
Reheating Brisket
Sous Vide. That is what was recommended by a Texas chef and it makes sense (he uses a giant commercial machine so he definitely uses water bath in his cooking). I added a bit of BBQ sauce thinned with water to coat (I'm making sandwiches with BBQ sauce and slaw topping). Adding moisture is more... -
Here we go. The flood of tomatos
- oscuba
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Here we go. The flood of tomatos
I've made over 6 lbs of frozen sauce base so far (just simmered reduced tomatoes ready for use or further reduction in the future). No spices etc added and not even processed; seeds and skin still in. A note on cooking tomatoes for sauce: the seeds contain far more flavors than the tomato meat... -
IMG_5087.JPG
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Start with cold smoke for fish, then bring to temp for moist fish
That's the art. The variables are type of fish, type of wood your smoker and your taste. Very delicate smoke, mainly a compliment depth of flavor, can take 15 minutes. A big slab of salmon with cherry wood can take 2-4 hours, maybey more if the smoke delivery is very low like a true cold smoker... -
Oil and and hot BBQ: more than smoke point to consider
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- Forum: General Discussion
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Want to try a pizza?
Don't buy a stone, buy a steel. They are usually round, weigh 8-10lbs. Treat them like cast iron but the hard oil coating (flax seed oil) wears off of a steel faster than cast iron, that's OK. I got one for about $15 at HomeGoods (Marshals sister store). The steel won't absorb smells, won;t...- oscuba
- Post #6
- Forum: General Discussion
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Start with cold smoke for fish, then bring to temp for moist fish
When I smoke fish I apply cold smoke. Then I can bring the fish up to temp without over drying it. All it takes is a pellet smoker like the A-Maze-N tube and a kettle grill or any smoker etc. Such smoke delivery devices do not generate enough heat to cook and dry the fish. You can bring the fish... -
bad pellets = bad cold smoke...
I like Traeger pellets. Do not buy their grills (terrible control).- oscuba
- Post #5
- Forum: Info and Practices
