44 Forum posts tagged with "experience"
re:Coal or Gas ?
In category
Barbecuing
Written by
mama wings
Hi there.
I have 2 sets of grills : and old fashion coal grill and a new one runs by gas.
I use them both but I prefer using the coals as this in my opinion the really joy of BBQ.
I have a friend who uses only a gas and think it is better and we always argue about it.
So what do you use ?
re:Buying a smoker
In category
Barbecuing
Written by
carnivore
Hello.
First of all I want tell you how happy I am to see I am not the only one who's crazy bout Grill and BBQ.
I am about to buy a smoker and I don't know what to buy. I ran across few smokers and as a beginner I have no idea what to buy.
Any recommendations ?
Thanks Chris the meat lover .
BBQ/Smoker
In category
Looking to Buy
Written by
mark
I'm nervously looking to buy a BBQ/Smoker. The local hardware store has a brand caleld Brinkman whihc comes in charcoal & electric versoins. It has the prerequisite racks, water pan & haetin oan on the botom. Is this a good brand in any one's experience & is charcoal better than electric or vice versa.
Lemme know so I can get which stuff cookin' in the backytard.
Thanks in adva
Question about Honey and molasses?
In category
Cooking
Written by
Mr Twister
I am looking for some info regarding the effect of honey and molasses when put under heat for 6-10 hours. IF I use a slather or a rub with these ingredients would it become very black and sort of bitter tasting? I want to use them in a smoker but do not want them to get like this. How will it affect the outside of the meat (the bark)? Any input on this would be great.
re:Pork Prime
In category
Pork
Written by
Star Of Mars
This weekend I am going try for the first time to cook up some prime pork and come country ribs. I have never smoked anything before so this is all new for me. I just finished making up a nice rub to use and am very excited to try it all out. I will share my experience with all of you. However I would appreciate any input you can give me to help me out. Thanks.
Butt Problem
In category
Beef
Written by
aufrank
I am having a problem with my butts. The other day I cooked 2 15 pounder. The problem I was having is that the temperature stalled after cooking for a while at close to 175 degrees. Is this something that happens often? The meat turned out well but I have never seen the temperature stall like this and then start rising again. Anyone know why this may have happened?
re:Winter Cooking!
In category
Barbecuing
Written by
mendishi
I am living up here in the Midwest and it is starting to get really freezing outside. I was hoping to connect with some other people that are familiar with smoking in the freezing cold. It is definitely no easy task but it sure is fun when you get the finished product.
re:Should one soak the wood?
In category
Barbecuing
Written by
wugus
I have a cheap cylinder water smoker with a water tray and two grills, which I set directly over a dug hole with charcoal in it (I have taken the legs off of the smoker). Having read that soaking store bought hickory chips works well I decided to try that. I soaked them very wet and put them onto the hot coals. The result was a black pork roast with a charred taste. Have I done something wrong or
re:Leg of Pork
In category
Pork
Written by
ledskof
Has anyone ever heard of a �whole pork leg� before? I was in the grocery store the other day and they had one on sale. In my opinion it was nothing more then ham. However I really want to try cooking this but have no experience in doing so. Has anyone on here ever tried one of these before? If yes then do you think I could make pulled pork from it? Any information would be great.
re:Next Day BBQ
In category
Pork
Written by
mendishi
Today I was thinking about the pulled pork that I make so often and came to a realization. It struck me that I tend to like the way the pulled pork tastes the day after it is cooked as opposed to the when it comes off the smoker. This sounds strange to me but I think I have some good reasons for this and I was wondering if anyone else felt this way. I think after being around the smoker all day
re:Hog BBQ
In category
Pork
Written by
jhakes
I was wondering if someone could give me some information about to BBQ a whole hog in the ground?
Smokin Turkey!
In category
Poultry
Written by
texasgurly
Man oh man am I in a pickle. Over the weekend I had some of my good friends over and we were talking about BBQ. They convinced me to smoke up some Turkey. The smoker I have is somewhat old and uses a lot of wood when it cooks so after talking it over they asked me to do one for them as well. Now I am stuck smoking up 3 turkeys. This should be a lot of fun.
Goose what?
In category
Poultry
Written by
kingofprussia
A friend of mine who is an avid hunter just gave me a 10 pound goose to cook up. The only thing is that I have never grilled one of these babies before. I was thinking about putting it in the smoker but I really have no idea what to do. If someone would be kind enough to offer some ideas or suggestions on how to cook this I would be greatly appreciative.
Judging standards.
In category
Barbecuing
Written by
Dhar
I know this is a sensitive issue, and I know that we are short on judges, but still, I feel a judge should be permitted to judge a prime event only after judging 5 smaller events. Experience counts for something and junior judges should have a benchmark to compare to when judging at a prime competition. DO you think the KCBS can set such a requirement for judges?
soy sauce
In category
Seafood
Written by
Burianu
I would like to hear people`s experiences with differnt soy sauces. I ususally just use Yamasa and that is often served but I would like to know some of the subtleties of different types and brands.
One other thing, I hear that North American wasabi is usually just green died horseradish (which isn`t a bad thing). Is this true and if so how does it differ from the real thing and how would I
Live Sushi All the Rage
In category
Seafood
Written by
WMGGW
Sushi is a feast for the eye and palate. But did you know that live sushi is becoming all the rage? See this web page for live sushi, exotic sushi, and related links:
Some people eat live shrimp and lobsters (the front half of the still-living lobster watches as the diner eats the freshly severed tail).
Other examples are common.
Many wonder if the practice of live sushi eating is bar
Favorite Traditional Sushi
In category
Seafood
Written by
Qba
It`s been a little slow around here lately, so it`s time for a new thread.
What are some of your favorite authentic/traditional sushi items?
For me, I always seem to order an Ika/Mentaiko handroll. I also like, on occasion, yama imo, natto, and awabi wasabi.
There is one thing that I still have a hard time eating: kani miso.
4 piece cut roll vs 6?
In category
Seafood
Written by
BO
Spent another wonderful evening at my favorite San Francisco sushi "hause". A Japanese diner next to me started his meal off via omakase and he got some very interesting items. Two of which were appetizer/side dishes. One of them looked very interesting so my fiance asked what it was. The answer we got was "residue from saki - a moist rice mush compressed together to give it that tofu-like
Tuna!
In category
Seafood
Written by
JPierson
I went to the tunafest at Mitsuwa in New Jersey today. What fun! The tuna was as big around as a slimmed down SantaClaus- it was `only` 450 lbs. Tuna grow as large as 1500. The tuna was not frozen, as coming photos will attest. It was caught and killed in Spain, and air-shipped here. I have never seen such a beautiful fish. I bought a piece that was close to the bone- so tender that the fis
Commercial scale space tourism
In category
Seafood
Written by
Loingo
My name is Victor Rozsnyay, CEO of Gravity Control Technologies. For the last 5 years my company has been developing aerospace technology capable of controlling gravity for flight. Such technology would be instrumental in introducing commercial scale space tourism flights within the next decade. Everyone would have the opportunity of visiting space.
Thus far we have raised over 1 million d
Commercial scale space tourism
In category
Seafood
Written by
Loingo
My name is Victor Rozsnyay, CEO of Gravity Control Technologies. For the last 5 years my company has been developing aerospace technology capable of controlling gravity for flight. Such technology would be instrumental in introducing commercial scale space tourism flights within the next decade. Everyone would have the opportunity of visiting space.
Thus far we have raised over 1 million d
Thanks
In category
Seafood
Written by
gdrago23
Thanks to everyone who kindly shared advice/experience. There`s a big Japanese market here. However, the sashimi grade salmon goes for twice or 3 times the price as regular salmon. I`ll experiment with on my own!
how to prepare raw salmon
In category
Seafood
Written by
gdrago23
I`d quite like to learn to prepare raw salmon myself. And I wonder: Purchase: -What kind of salmon shall I buy? There`re many kinds like Atlantic etc. -Fresh or pre-frozen? -How to judge the quality of the salmon? Color etc.? I live in Seattle area. If anyone knows a good shop, please let me know.
Preparation: -Beside freezing the salmon, what else shall I do before eating it raw?
Butchering a Giant Tuna
In category
Seafood
Written by
Basti_litho
If anyone is in the NY City area and is looking for something to do this weekend, Mitsuwa Market in Edgewater NJ will be doing a live butchering of a 200kg class Giant Blue Fin Tuna November 9th and 10th.
The fish will be sold as sashimi 12pm and 4pm Sat Nov 9th and 3pm Sunday Nov 10th. Ootoro $39.99 per lb chuutoro $ 29.99 akami $19.99
And also as 7 piece nigiri sets at $6.90 (limit
farm raised salmon
In category
Seafood
Written by
lorschy
Hi. I asked a grower here on the east coast what his thoughts were on eating salmon as sashimi. Anyone care to comment on his reply?
Birmingham, AL /Atlanta, GA Sushi Restaurants
In category
Seafood
Written by
Catgrrl
I`ve lived in Birmingham all my life. I`m a student at UAB and wondered if anyone has good recommendations for sushi here in BHM or ATL. I know that the best is supposed to be Sakura in 5 points south, and Kobe is hard to beat also. Thanks!
Anyone been to Ozumo in San Francisco?
In category
Seafood
Written by
BO
Subject says (or asks) it all.
I`m considering hitting this new age and stylish Japanese restaurant grill and sushi bar sometime this weekend (perhaps even Friday night). Before I venture all the way up to the city, was wondering if anyone here recommends them, and what kind of prices are we looking at? cheap. They claim to serve omakase style but I doubt I`ll do this my first time out.
Brief Comment: TAI, "Snappers"(repost) by The Seafood Advisor
In category
Seafood
Written by
bitwize
BTW, I was in Hawaii in May and toured the islands. Had one of the best and most inexpensive sushi in a little place in Kona. This place had a zero ambiance, but soon as I walked in I recognized the Okinawan music playing and asked the owner who was also the itamae if he was from Okinawa. He and his wife moved to Kona in the early 70`s and have been operating this restaurant since then. The p
Quality of Saki
In category
Seafood
Written by
timmy
I recently remember that I was given two bottles of saki by my father when he moved many years. He had received them as gifts from students, but never really liked drank it.
So I have two, Gekkeikan and Kiku-Masamune. I`ve read that Gekkeikan is the Budweiser of saki. How does Kiku- Masamune rate?
Do you soak your wood?
In category
Barbecuing
Written by
Spaceantelope420
My father always soaked his wood in water for a few days before using it, so I do the same, seems like a good idea. The idea behind the water soaking is that the wood burns slower, possibly at a more consistent rate to aid in temperature control, and smokes more. Any opinions about this? Pro`s? Con`s? Is this common?
I start out burning charcoal until I have a good fire base, then I add th
best place to order crawfish?
In category
Barbecuing
Written by
mattt
I need a good place to order from for a small crawfish boil (4 adults. poss 6) for the wifes b-day. I see a ton of sites that throw in everything ya need, but who is reputable? any thoughts and experiences with this is greatly appreciated. oh and of course pics will follow if it works out.
Police Forensic and Eliminating software
In category
Barbecuing
Written by
Diphodacin!
So you want to barbecue your hard drives, do you? That`s probably the best way to prepare them. Fire up the grill and slather liberally with barbecue sauce. Turn frequently until crisp. Serve with a side of floppy disks, a big bag of RAM chips, and some DIP. Mmmm mmmm delectable!
There`s a buffet of evidence eliminator software out there. A lot of it I`ve seen is free. I can`t believe your
help with a whole hog, differences from a butt?
In category
Barbecuing
Written by
India
Hey, my family has a big whole hog cookout every year on labor day, and this year i`ve been put in charge of it as the new Q`er, as they have heard about my success with my pulled pork on my WSM. We basically dig a pit in the ground, put a grate on it, burn wood in an offset fire area and shovel coals. We put a giant aluminum rectangular cover over the top....mking basically a giant oven.
bbq galore grand turbo
In category
Barbecuing
Written by
Michael2001
Hi everyone i am looking for a quality grill top to build into an island out back. went to the local bbq galore, and saw the grand turbo. looks good and less $ than many of the others. i was wondering if anyone has experience with this house brand, and if so how did/do you like it. and how is the appearance holding up. thanks for any info. ken
black walnut
In category
Barbecuing
Written by
kipz
I have access to both some black walnut wood and shells and wonder how it would be for smoking? I know English walnut can be nice, but worry that black walnut may be too strong. Any experience here?
Poll: Can Pepper or Peppermill?
In category
Cooking
Written by
gLiMmMeR gLiTtEr
I love pepper and nothing tastes like freshly ground pepper that comes from a peppermill (I have one of those large copper ones).
I was over a friend`s home the other day, and they not only use pepper purchased in a can, the get the stuff from the Dollar Stores, where you get two for one buck. It`s not even black in color!
And you??
Poll: Can Pepper or Peppermill?
In category
Cooking
Written by
gLiMmMeR gLiTtEr
I love pepper and nothing tastes like freshly ground pepper that comes from a peppermill (I have one of those large copper ones).
I was over a friend`s home the other day, and they not only use pepper purchased in a can, the get the stuff from the Dollar Stores, where you get two for one buck. It`s not even black in color!
And you??
Quality of Saki
In category
Seafood
Written by
timmy
I recently remember that I was given two bottles of saki by my father when he moved many years. He had received them as gifts from students, but never really liked drank it.
So I have two, Gekkeikan and Kiku-Masamune. I`ve read that Gekkeikan is the Budweiser of saki. How does Kiku- Masamune rate?
Super BBQ Secrets
In category
Cooking
Written by
owen
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0 Products tagged with "experience"
