Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Mañ'O'Green]

I posted all of my 4th food on HOTT.

 

[Dr.Bubbles]

Send a link...I looked. Things are a little frazzled over there...and here.

I am 3.5 hours deep into a monster smoking session. Ten pounds of baby backs on "my new smoker". Here's the deal: I got a new smoker...except my "new smoker" was somebody else's old smoker. It is yet ANOTHER Brinkmann vertical smoker (number three if you're keeping score) except this is supposed to be an electric smoker. It's not exactly like that's what I was looking for, it just happens to be a Brinky vertical water smoker with a heating element. I was looking forward to 120vAC smoke, because these things are so difficult. No dice. It kept popping the GFCI outlet I have outside. So...I would up with lump charcoal and some cherry all day. YAY. It's about 65% done, but I've been babysitting a tiny fire...ALL DAY. These idiots made a fire box that chokes itself out. Even with heavy modding, the fire box is struggling to catch a breath. I use my shop-vac on blow with the filter yanked to get some serious fresh air...I use my fingers over the end like a hose to keep it from making a mess. PAIN IN THE BALLS. This ain't my first...or 32nd rodeo. All is well...but it consumes me. Hopefully about 70m left? They've been getting good smoke....the flavor is all there... but keeping the needle pinned is straight shit. Do yourselves a favor and DO NOT buy a Brinkman space ship...lol. This is my 3rd one, and I have spent a grand total of $35 on all of em...lol. FANTASTIC results...but you're gonna earn your wings in the process...lol. pics coming soon

 

[Mañ'O'Green]

Went to Red Lobster for dinner tonight. I love seafood. Only took a picture of the bones

 

[Mañ'O'Green]

https://www.highofthetiger.com/index.php?threads/hott-cannabis-cafe.97/post-4645

Doc try this?

That worked, I showed all of the steps to make everything in the meal in previous posts but not necessary to get the picture.

 

[Mañ'O'Green]

Send a link...I looked. Things are a little frazzled over there...and here.

I am 3.5 hours deep into a monster smoking session. Ten pounds of baby backs on "my new smoker". Here's the deal: I got a new smoker...except my "new smoker" was somebody else's old smoker. It is yet ANOTHER Brinkmann vertical smoker (number three if you're keeping score) except this is supposed to be an electric smoker. It's not exactly like that's what I was looking for, it just happens to be a Brinky vertical water smoker with a heating element. I was looking forward to 120vAC smoke, because these things are so difficult. No dice. It kept popping the GFCI outlet I have outside. So...I would up with lump charcoal and some cherry all day. YAY. It's about 65% done, but I've been babysitting a tiny fire...ALL DAY. These idiots made a fire box that chokes itself out. Even with heavy modding, the fire box is struggling to catch a breath. I use my shop-vac on blow with the filter yanked to get some serious fresh air...I use my fingers over the end like a hose to keep it from making a mess. PAIN IN THE BALLS. This ain't my first...or 32nd rodeo. All is well...but it consumes me. Hopefully about 70m left? They've been getting good smoke....the flavor is all there... but keeping the needle pinned is straight shit. Do yourselves a favor and DO NOT buy a Brinkman space ship...lol. This is my 3rd one, and I have spent a grand total of $35 on all of em...lol. FANTASTIC results...but you're gonna earn your wings in the process...lol. pics coming soon

I like genuine smoke flavor on a lot of foods. Over the years I have decided that I get plenty of the flavors I am looking for on the Weber Kettle. All hot smoking and no pathogen worries. I have 8 or 10 different wood's chips. Easy Peasy. The older I get the less I work.

 

[Dr.Bubbles]

I'm with ya...lol. I was super stoked to try an electric smoker...I still think it might work, but gonna try it on a nice clean high current, non GFCI outlet. It was getting late though, and if I didn't get something going, nobody was having any RyBz...and rest assured these are some RyBz with a capital Z. I started the party with some charcoal of the Kingsford variety, and continued with some hardwood lump, and mainly cherry that we cut ourselves, along with a double handful of mesquite that I had that was nice and dry. I cut the cherry into nice 1.5" blocks and soaked em for 35-40m. Used my Delta mitre saw to make rounds and then quarter em with a hatchet. I HATE buying wood...I have cut so much wood being a tree guy, just no.

Fast forward till: Now

RyBz are done. RyBz n' BeAnZ is done. SoUrDoUgH is done. DoCtoR bUbBLes is done. What a day. Beer... dope...vodka? Campfires...RyBz...beenz...SLEEP. I started this project without being ready...damn you Tommy Edison and Nikky Tesla and your damn 'tricity and wires and such that pop and shit. Good ole fashion In Flames to the rescue.

* Six howas lateh

Let's eat...no shortcuts here

 

[Dr.Bubbles]

That's a hotel pan by the way. These RyBz chunks are much bigger than the camera shows.

I made the rub from scratch using my kitchen scale and my Project Smoke[emoji769] Kansas City Smoke rub as a sort of target. I used the scale and read the back of the container and went down the list using my taste buds and common sense. The last ingredient was celery salt, which I distinctly tasted on the very back end of the PS rub. The sweet/salt ratio was spot on and very well balanced.

I agree about the Weber Kettles. SO MUCH easier...but it's won't cook 11.5lbs of ribs. I'm just glad to be chilling in the AC...it'a been a wicked long day. Had to throw 2 of them whole chunks, nicely chopped, to the BeAnZ. It was a great idea though, smoked pork, the cajun Holy Trinity, and a little bourbon makes beans JUMP. Everyone loved em, and I got super props on the bread, nobody even knew it was in the works. The sourdough tang was potent without being overbearing, and the bread had a few mins less of hands in bowl time and a few more minutes of proofing. The texture was perfect.

One thing though, no matter what I do, I'm getting a 1-2mm hard crust on the bottom where it touches the parchment. Any way to not have this?

I can't believe how difficult this sport is... everytime I remove the lid to the Dutchy I cross my fingers...lol...this one was a winner with some real nice leavening and great flavor fortunately. The starter has been looking extra nice the past few days...this was the first time I made bread in a week...still haven't done shit with the extra besides throw it out into the wisteria vines and hope it causes a blight...lol...still waiting.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

I started the SF Sourdough Artisan Loaf run yesterday. I did the first Stiff Starter. Then this morning I did the second feed of the stiff starter. I did not have a problem with the bottom of the loaf getting burnt or too thick. I used parchment in the Dutch Ovens into a preheated oven. I had to make a schedule so I could see the timing.

Working in time in excel is enough to drive you to drinking............ disregard the dates they are just for reference to show days.

Sometimes you just need two....................

 

[Dr.Bubbles]

You magnificent bastard...hah I had no idea you had twinsies. Awesome. They really do the indirect method like no other...and you won't find an easier fire to tend in my opinion.

Make sure to get some nice juicy shots if you find yourself in a threesome with the Weber twins. [emoji13]

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Frankthetank]

Hey everyone...thought I'd jump in on the fun in here.
Last night I grilled some pork chops and asparagus, finished it off with a little brown gravy I made a few days ago. I heated it back up in a sauce pan with some of my bbq rub and threw it right on the grill with the lid on, to get some smoke. Came out pretty damn tasty.

This is from last week, carne asada rice bowls with Mexican street corn on the side. All done on the grill.