Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network
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. Now I'm frikkin Starving......sigh......
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- Oinker RyBZ™ & Moocow Brisket
Is that a tri-tip or packer brisket? It looks like brisk from the grain. What temp did you take it up to?
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This is what I crafted the other night with the broccoli, shitakes, matchstick carrots, etc. BOMB!!
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Whipped this up for tonight...a little Friday night tastycakes steak and sons. Times 3
Uncut Tri Tip that we trim some of the fat cap off and then I grill low n slow, never tried in the smoker. I just take it off let rest for 5-10 minutes when I think it’s done.
We’ve been thinking about smoked turkey legs since the REN Fair is happening so I’ve got some on the smoker.
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I set bean shoots off the germinate yesterday...I blame you and Bushy making me crave stir fry........
....so 2-3 days and they should be ready...those calories are on you two............You know I have had smoker envy for years...but the thing is to justify it for two people...
...I bought a Ninja Woodsmoke BBQ and grill for an outdoor summer kitchen....Amazing Kit......
...it has now taken over as my year round cooker.Smoking is dead complicated..you load the pellets..turn the dial to smoke.....and that is it.......
....good job I didn't fork out for a stand alone smoker coz hubby decided he doesn't really like smoked stuff....
...sigh..It makes lovely pork...
Roasties and steak....
Joints and roast veggies...
Lamb chops ...
Whole dinner in a tray........
...I hope neither of you have the munchies............................much..............
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That looks absolutely gorgeous...you just can't beat pigs in the smoke, beef can get cooked on damn near anything that is hot and be good....a million ways to make chickens, but all things pig seem to shine brighter when they get smoked.I set bean shoots off the germinate yesterday...I blame you and Bushy making me crave stir fry........
View attachment 1733213
You know I have had smoker envy for years...but the thing is to justify it for two people...
I bought a Ninja Woodsmoke BBQ and grill for an outdoor summer kitchen....Amazing Kit......
Smoking is dead complicated..you load the pellets..turn the dial to smoke.....and that is it.......
It makes lovely pork...
View attachment 1733206
View attachment 1733207
View attachment 1733208
Roasties and steak....
View attachment 1733209
Joints and roast veggies...
Lamb chops ...
View attachment 1733212
View attachment 1733210
Whole dinner in a tray........
View attachment 1733211
I hope neither of you have the munchies............................much..............
A couple simple smoking takeaways...cut things smaller for more delicious bark and less smokey flavor. You can still smoke without using wood...use some super high quality charcoal like Jealous Devil and you will never go back...it burns forever, and is super clean...from 225° all the way up to 700°+, it just works. The moment you open the bag, you know you're dealing with something special, it is so dry that it clinks together. You can light it with a Rapidfire Chimney and a small handful of sticks or a few balls of newspaper. I like those little starters that look like tumbleweeds...and a propane torch...takes about 10 seconds of torching to get going.
Everybody knows about hickory for smoking, which is the classic standby...but I think that cherry blows it out of the water. It imbues a beautiful red smoke ring, is mild as far as smoke goes, burns for ages, and works with everything. I put 2 pounds of U-15 black tiger prawns on the kamado, and fell asleep with the the needle frozen at 250°. I fell asleep like an asshole, and woke up to absolutely phenomenal cherry smoked prawns that blew us away. Brisket, ribs, chicken of any kind, Boston butt, shoulder, pork belly.... I've done em all on cherry and it never disappoints.
If I could only have one device for outdoor cooking, it would be a Kamado...they are so stupid efficient on fuel, can cook for 1 to a dozen people, and can do everything from 12 hour marathons to 800° steak searing to baking pies and anything else you can imagine. With a Dutch Oven you can fry in it, with a flower steamer you can steam... I've even baked a couple loaves of freeform sourdough after I went nuts a couple years ago and got all into that.
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I've been thinking about the Ren since I saw this post....funny how things work like that
*Edit* I don't remember ever getting one of those from the festival...I would say that they are the number one most popular item and the first thing people say if you ask em about food from the festival, but I don't think I've ever personally been that guy walking about sucking on a giant leg.
I scored a 6 pound pack of fresh chicken quarters the other day with the red sticker special price of $1.29 a pound. I was pissed when I opened it up, because I saw drums...I thought it was 6 pounds of dummies, which is not an insane price for $1.29 a pound...once I opened it, I saw that it was whole thigh/leg quarters and kicked myself for not grabbing the other package that was there. That is a super fair price for fresh quarters.
Speaking of stupid priced chicken, I don't think I'll ever beat that deal I got like 5 years back...30 pounds of fresh quarters for $5.97. They were in 10 pound bags from Aldi...marked as fresh, so unable to be frozen by Aldi. They were $1.99 each...for anyone keeping score, that is an unheard of $.19⁹ per pound. I grabbed 3 and my friend grabbed 2 and we made a bag that night. I would have grabbed em all, but I didn't have a chest freezer until a few months later. I watched a lady grab a bag and then look at it and put it back. I reminded her that the price of 20 cents per pound was 1970s prices and you'll never see this again. With that said, she regrabbed her sack and promptly grabbed a second one.
My buddy invited me and NB over to make a batch of beer a week later. He has a Weber kettle with the crazy slide vent underneath. I threw the chickens in Italian dressing for 5 hours or so, grabbed some Jealous Devil lump and 5 or 6 hunks of cherry that are roughly 2" cubes. He started the beer before we got there, which was a bummer because we stayed for the entirety of the process. We made an absolutely stunning and bright IPA that was quite possibly the best beer I've ever had. He had made a similar IPA the week before and it was on tap in his kegerator. I was very stoked when I found out the brew we were making was very similar to what we were drinking. This beer was tangy and bright and a beautiful light yellow color. About 6% abv, which is just about perfect for remaining tasty and VERY drinkable for an all day affair like this. I snuck away for a minute and filled a bucket with water, and soaked the cherry knuckles in water for an hour. I used the heat of the brew room as an excuse to excuse myself, and went on the porch and fired up the chimney with Jealous Devil lumps...poured it into thr KettleWeber with big slidey vent, and set it up for semi indirect...a very light layer underneath, and a little pile on the side. Put like three knuckles on the pile and set my phone timer for 45 mins, and came back to the beer room. Snuck away at the timer, moved things about, stirred the pile, added another couple knuckles and set another timer. I raided his pantry and fridge, and made a brown sugar, IPA, and brown mustard sauce with some molasses thrown in for fun. I pasted that shit on for like 25 mins and shut down the vents on top and bottom while the 10 pounds of chicken rested inside. I reappeared in the brew room to find Bob (the brew master) and Missy (the brew drinker) discussing possible options to have for food. Let me remind you that with all my sneaking and such and Bob busy with the kettle, that nobody knew that I had not only brought chickens for sharing...that I had successfully murdered it with Jealous Devil, cherry chunks, my 5 hour Italian marinade and then my brown sugar - molasses - brown mustard and IPA sauce that had now finished baking on as the grill cooled down. I:m starving said Bob, what can we whip up quick? Meanwhile NB is up in the kitchen making our signature coleslaw and plating up our beautiful secret meal. So we get to a spot in the brew where nothing needs to happen and I get those two to come up to the kitchen and SURPRISE THE FUCK OUTTA THEM WITH A HUGE PLATE OF LEGENDARY BBQ!!!!
I love doing shit like that, it's fucking priceless. After the four of us literally ate all 10 pounds of chicken with nothing but clean bones and an empty bowl of slaw afterwards, I got the official Holy Shit from Bob, who has never had my cooking before that...he was so impressed that he wanted me to come redesign his whole menu for the bar that he owned. It was a legendary spot back in the day for live music called Monty's Krown, I've even played there a few times. It was bought by him and renamed the Rosen Krown. He knew I was deep into music, but after finding out that I'm a sound engineer and 30 year guitar player with lots of ties to bands and all that...he wanted to hire me to revitalize his whole bar. From tightening up the kitchen and menu, to redoing the INSANE sound system, to building a new stage....this was EXACTLY the kick in the ass I needed after my best friend Tom took his life with the AR-15 that we (I) had built piece by piece. He was the guy who introduced me to AFN, and we were the original promoters of COBs alongside AFN legend BigSmo. I started my AFN career helping kids navigate the black and white text of the big supply companies like Mouser...it was the wild west of LEDs, this was before Big launched the Autobob even. My buddies AFN tag was RoyalRoacho and he was officially retired from AFN by one of the old moderators. Anyway, I got the greenlight to transform a legendary club and live music venue into the place it should have been. I started by making the menu and a cool print that listed all the beers on tap. We got thoe printed up and they looked stellar, some of my best graphic design work to date...the next order of business was to go there and redo the sound system from scratch, and take measurements for the stage and all that. I went and got a plan for the stage, made a list of lumber to be delivered, cables, some cabinet hardware and subwoofer amplifiers, and a rack for the house system to live inside. The Grand total for all the parts...gear, paint, lumber, etc was about $5k. He was thrilled with that, and also wanted me to redo his website from scratch after seeing how good the beer card and new menus came out. He was gonna make me a partner as well as get commissions from any band I booked...many of which had gigged at Monty's Krown and were jazzed to play there again, especially after having a new stage and redesigned sound system. This was gonna be fucking epic.....
And then COVID hit and mandated the bar shut down....he hemorrhages money into it until he went broke. And it never officially reopened after the initial shutdown from Corona. Who would have imagined that Corona caused a bar that was dedicated to craft beer to shut down. What the fuck?
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