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07-05-2017, 02:51 PM | #571 |
Be Kind To Your Pets
Join Date: Jun 2002
Location: Glorious Independence, MO
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I haven't done that in a long time. It is quick and easy. Old Bay is one of my go to seasonings. I use it on a lot of stuff, including as part of my BBQ dry rub.
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Posts: 40,843
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07-05-2017, 02:58 PM | #572 |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
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So perhaps this is better used in the 'what's for dinner' thread, but did anyone realize that Louisiana Fish Fry sells a completely unflavored version?
Our Tuesday meal was a fish fry; we caught enough bass for 3 filets per person and I had my trusty old bass pro batterer out there (love that thing). As a group we'd picked the menu and one person ordered everything online for pickup. Well evidently they ordered this unflavored fish fry which is literally nothing but white flour and a tiny bit of cornmeal in a bag. It's 7 cents worth of ingredients that they charge far more than that for. So I dump it in the batterer, look at it, give it a taste, check the ingredients and realize there's just not jack or shit there. Would've killed for some old bay but again - foreign pantry - just didn't have any. Salt, pepper, granulated garlic, cumin and cayenne mixed to taste managed to salvage it. But I couldn't get it quite where I wanted it so instead of an egg wash, I dredged it in Ranch dressing. I figure an egg wash is just an emulsion to get stuff to stick....well ranch is nothing but an emulsion with stuff in it. It actually turned out DAMN good. So if you're frying stuff up and think it's just a bit on the bland side, try ranch as your 'egg wash' - works really well. |
Posts: 60,800
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07-05-2017, 05:31 PM | #573 | |
Born with Bad Habits
Join Date: Mar 2001
Location: Right Here
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Quote:
Give it a shot, and I doubt you'll go back. I also agree about the wood mix. I prefer cherry and apple as a primary (sometimes peach), and mix in hickory or pecan in roughly a 3:1 ratio of fruit to hardwood. I never waste my time with mesquite. |
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Posts: 1,297
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07-05-2017, 07:36 PM | #574 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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I hardly ever use water in the WSM I have used lava rock, play sand and now those fake Briquettes rock you can wash and reuse over and over. If you havent learned to use the vents to control fire yet then yes by all means water in the pan. For beef I think hickory is the perfect wood but to each there own on this one.
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Posts: 24,559
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07-06-2017, 09:07 AM | #575 |
Baba Ganoush
Join Date: Jan 2012
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Gotta listen to those with experience. She's on her way. Next is a nice slicing knife, I like the Victorinox with a 14" blade.
Sent from my iPhone using Tapatalk |
Posts: 29,371
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07-06-2017, 11:39 AM | #576 | |
Born with Bad Habits
Join Date: Mar 2001
Location: Right Here
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Quote:
If you don't already have a good boning knife, go with the Victorinox there as well. It's a must-have for trimming, and one heck of a value. |
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Posts: 1,297
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07-06-2017, 10:31 PM | #577 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 115,878
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07-07-2017, 04:42 PM | #578 |
Baba Ganoush
Join Date: Jan 2012
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Gonna slap this bad boy on the smoker around 1 AM. 10.5 lb bone-in pork shoulder
Wanna see my wood?
Spoiler!
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Posts: 29,371
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07-07-2017, 05:03 PM | #579 |
Born with Bad Habits
Join Date: Mar 2001
Location: Right Here
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Posts: 1,297
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07-07-2017, 10:56 PM | #580 |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
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Posts: 8,224
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07-07-2017, 11:18 PM | #581 |
Baba Ganoush
Join Date: Jan 2012
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Posts: 29,371
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07-08-2017, 01:18 AM | #582 |
Baba Ganoush
Join Date: Jan 2012
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This Maverick is interesting, it's reading 35 hotter (grate temp) than my built-in lid thermometer.
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Posts: 29,371
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07-08-2017, 04:45 AM | #583 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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07-08-2017, 07:26 AM | #584 |
Baba Ganoush
Join Date: Jan 2012
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I should have bought one a long time ago. I put the pork shoulder on at midnight and maintained 240 grill temp the entire night. I'm digging the alarms it sends if grill temp goes over set points and IT is reached. Very convenient.
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Posts: 29,371
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07-08-2017, 07:46 AM | #585 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
Now we all need one of these! https://www.wired.com/2015/07/high-tech-bbq/ |
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Posts: 115,878
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