darthtang aw
Active Member
I've discovered apple cider vinegar for doing pork. It helps break down the connecting tissue and doesn't mess with the flavor like I feared it would. Going to try my hand at Salmon tomorrow.
How are you using it?
NEED food smoker HELP!!!!
- Thread starter meowzer
- Start date
I've discovered apple cider vinegar for doing pork. It helps break down the connecting tissue and doesn't mess with the flavor like I feared it would. Going to try my hand at Salmon tomorrow.
How are you using it?
reefraff
Active Member
Quote:
Originally Posted by Darthtang AW http:///forum/thread/386021/need-food-smoker-help/20#post_3388354
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help#post_3388335
I've discovered apple cider vinegar for doing pork. It helps break down the connecting tissue and doesn't mess with the flavor like I feared it would. Going to try my hand at Salmon tomorrow.
How are you using it?
Basting it and using it as the liquid in the pan the meat is in. Haven't tried injecting it which I am sure would be more effective. First time we tried it we used apple juice in on pan and the vinegar in the other. The only real difference was how easy the meat pulled.
Originally Posted by Darthtang AW http:///forum/thread/386021/need-food-smoker-help/20#post_3388354
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help#post_3388335
I've discovered apple cider vinegar for doing pork. It helps break down the connecting tissue and doesn't mess with the flavor like I feared it would. Going to try my hand at Salmon tomorrow.
How are you using it?
Basting it and using it as the liquid in the pan the meat is in. Haven't tried injecting it which I am sure would be more effective. First time we tried it we used apple juice in on pan and the vinegar in the other. The only real difference was how easy the meat pulled.
reefraff
Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/20#post_3388390
WELL...our chicken was a success
wrapped some zucchini and yellow squash in foil with some NON salt spices, and had them with the chicken.....YUMMMM
next week....BRISKET
Mmmm BRISKET. Done that a couple times too.
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/20#post_3388390
WELL...our chicken was a success
wrapped some zucchini and yellow squash in foil with some NON salt spices, and had them with the chicken.....YUMMMM
next week....BRISKET
Mmmm BRISKET. Done that a couple times too.
darthtang aw
Active Member
Basting it and using it as the liquid in the pan the meat is in. Haven't tried injecting it which I am sure would be more effective. First time we tried it we used apple juice in on pan and the vinegar in the other. The only real difference was how easy the meat pulled.
Will hqve to try that.
Are you using just standard acv or an organic with the pulp still in it? Gonna smoke a turkey monday.
reefraff
Active Member
Quote:
Originally Posted by Darthtang AW http:///forum/thread/386021/need-food-smoker-help/20#post_3388419
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/20#post_3388407
Basting it and using it as the liquid in the pan the meat is in. Haven't tried injecting it which I am sure would be more effective. First time we tried it we used apple juice in on pan and the vinegar in the other. The only real difference was how easy the meat pulled.
Will hqve to try that.
Are you using just standard acv or an organic with the pulp still in it? Gonna smoke a turkey monday.
Just the regular stuff.
Last time I did turkey I did a brine that was 50/50 salt and brown sugar with a pinch of garlic and the bird came out most excellent. Didn't brine the first time I tried it. BIG mistake.
Originally Posted by Darthtang AW http:///forum/thread/386021/need-food-smoker-help/20#post_3388419
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/20#post_3388407
Basting it and using it as the liquid in the pan the meat is in. Haven't tried injecting it which I am sure would be more effective. First time we tried it we used apple juice in on pan and the vinegar in the other. The only real difference was how easy the meat pulled.
Will hqve to try that.
Are you using just standard acv or an organic with the pulp still in it? Gonna smoke a turkey monday.
Just the regular stuff.
Last time I did turkey I did a brine that was 50/50 salt and brown sugar with a pinch of garlic and the bird came out most excellent. Didn't brine the first time I tried it. BIG mistake.
stdreb27
Active Member
Well first off you need to oil your smoker. Go get some veggi oil. And coat the smoker. Then get as hot of a fire as you can going. (I'd put coals in the main barrel) Then let it burn itself out. It will help inhibit rust.
as for cooking It kinda depends on what you want to do.
Me, I typically don't do whole chickens, takes to long. So quarter it out. (unless you're going to stuff it like a turkey) Also, one chicken isn't enough food for the work and time that goes into it. Go get yourself one of those bags of chicken quarters. Typically what I'll do, with chicken, is get a 10 pound bag of quarters, and then a bag of breasts, (if I can find em). I like to mix up some BBQ sauce with brown sugar, and maybe some apple cider vinegar. And I"ll baste the chicken while it is smoking.
You can definately smoke your meat with just charcoal, espcially chicken. You can get a great smokey flavor. If I'm going to do beef, I'd get wood or a mix.
With Chicken, to me, I cook it warmer. Around 300-ish don't wanna go above 350. It takes less time, (usually I can do it in 3-4 hours) and on less charcoal. What I typically do is get a good fire going, with charcoal using one of these, then Put it in the box. Then I'll pour an equal amount of charcoal on top. (that is usually enough for quarters. Then plop the chicken on. Don't wrap it in foil. The juices and stuff help cure the pit. I'll then periodically check it, baste the chicken. And make sure your grill isn't getting too hot. You just kind of have to play with the air flow, and see what happens. That is the tricky stuff. Usually, bc I cook chicken hotter, I have to rotate the pieces away from the fire box. And give it 4-6 inches of space.
as for cooking It kinda depends on what you want to do.
Me, I typically don't do whole chickens, takes to long. So quarter it out. (unless you're going to stuff it like a turkey) Also, one chicken isn't enough food for the work and time that goes into it. Go get yourself one of those bags of chicken quarters. Typically what I'll do, with chicken, is get a 10 pound bag of quarters, and then a bag of breasts, (if I can find em). I like to mix up some BBQ sauce with brown sugar, and maybe some apple cider vinegar. And I"ll baste the chicken while it is smoking.
You can definately smoke your meat with just charcoal, espcially chicken. You can get a great smokey flavor. If I'm going to do beef, I'd get wood or a mix.
With Chicken, to me, I cook it warmer. Around 300-ish don't wanna go above 350. It takes less time, (usually I can do it in 3-4 hours) and on less charcoal. What I typically do is get a good fire going, with charcoal using one of these, then Put it in the box. Then I'll pour an equal amount of charcoal on top. (that is usually enough for quarters. Then plop the chicken on. Don't wrap it in foil. The juices and stuff help cure the pit. I'll then periodically check it, baste the chicken. And make sure your grill isn't getting too hot. You just kind of have to play with the air flow, and see what happens. That is the tricky stuff. Usually, bc I cook chicken hotter, I have to rotate the pieces away from the fire box. And give it 4-6 inches of space.
stdreb27
Active Member
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/20#post_3388423
Just the regular stuff.
Last time I did turkey I did a brine that was 50/50 salt and brown sugar with a pinch of garlic and the bird came out most excellent. Didn't brine the first time I tried it. BIG mistake.
Last time I did a turkey, I just put it in a pan with some water in the bottom to keep it from burning. Then put a couple lemons, a garlic and a couple onions in the gut. It came out great.
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/20#post_3388423
Just the regular stuff.
Last time I did turkey I did a brine that was 50/50 salt and brown sugar with a pinch of garlic and the bird came out most excellent. Didn't brine the first time I tried it. BIG mistake.
Last time I did a turkey, I just put it in a pan with some water in the bottom to keep it from burning. Then put a couple lemons, a garlic and a couple onions in the gut. It came out great.
meowzer
Moderator
Quote:
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/20#post_3388438
Last time I did a turkey, I just put it in a pan with some water in the bottom to keep it from burning. Then put a couple lemons, a garlic and a couple onions in the gut. It came out great.
Good to know.....the chicken was a test......it passed...LOL
the turkey and ham will be for company in JULY I intend on practicing some more befoe then though
Originally Posted by stdreb27 http:///forum/thread/386021/need-food-smoker-help/20#post_3388438
Last time I did a turkey, I just put it in a pan with some water in the bottom to keep it from burning. Then put a couple lemons, a garlic and a couple onions in the gut. It came out great.
Good to know.....the chicken was a test......it passed...LOL
the turkey and ham will be for company in JULY I intend on practicing some more befoe then though
meowzer
Moderator
Quote:
Originally Posted by Gemmy http:///forum/thread/386021/need-food-smoker-help/20#post_3388442
No pics of the smoker??
I'm highly disappointed.
LOL...I'll take one tomorrow...just for you HAHA
Originally Posted by Gemmy http:///forum/thread/386021/need-food-smoker-help/20#post_3388442
No pics of the smoker??
LOL...I'll take one tomorrow...just for you HAHA
I've been using cider vinegar when BBQing pork for a long time now. Use it in all my sauces and as a mop for the meat while cooking. The acids in the vinegar definitely help break down the connective tissue in the meat leaving you with more of that delicious glistening porky goodness that we all know and love!
meowzer
Moderator
Quote:
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/20#post_3388586
I think thats were my wife got my injector. Speaking of smoke time to go throw the Salmon on.
GOOD...I'm gonna look tomorrow...also gonna get some apple cider vinegar, foil pans.....MOP STUFF..LOL
and IDK what....HMMM...maybe some meat to smoke
Originally Posted by reefraff http:///forum/thread/386021/need-food-smoker-help/20#post_3388586
I think thats were my wife got my injector. Speaking of smoke time to go throw the Salmon on.
GOOD...I'm gonna look tomorrow...also gonna get some apple cider vinegar, foil pans.....MOP STUFF..LOL
and IDK what....HMMM...maybe some meat to smoke
stdreb27
Active Member
Quote:
Originally Posted by DragonZim http:///forum/thread/386021/need-food-smoker-help/20#post_3388559
I've been using cider vinegar when BBQing pork for a long time now. Use it in all my sauces and as a mop for the meat while cooking. The acids in the vinegar definitely help break down the connective tissue in the meat leaving you with more of that delicious glistening porky goodness that we all know and love!
The Carolinians, in my family go grill up chicken, Then make this sauce which is basically Apple cider vinegar, garlic, and some "secret spices." Then they pull the chicken, set it in the almost straight vinegar, and leave it in the oven to almost simmer. Talk about a tart tart tart piece of chicken.
Originally Posted by DragonZim http:///forum/thread/386021/need-food-smoker-help/20#post_3388559
I've been using cider vinegar when BBQing pork for a long time now. Use it in all my sauces and as a mop for the meat while cooking. The acids in the vinegar definitely help break down the connective tissue in the meat leaving you with more of that delicious glistening porky goodness that we all know and love!
The Carolinians, in my family go grill up chicken, Then make this sauce which is basically Apple cider vinegar, garlic, and some "secret spices." Then they pull the chicken, set it in the almost straight vinegar, and leave it in the oven to almost simmer. Talk about a tart tart tart piece of chicken.
gemmy
Active Member
Quote:
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/20#post_3388604
GEMMY.....this is for you...LOL....Isn't it cute
So that's what a smoker looks like??? Good stuff!
Living in an apartment bites no grills, no smokers, no fires, no fun.
Originally Posted by meowzer http:///forum/thread/386021/need-food-smoker-help/20#post_3388604
GEMMY.....this is for you...LOL....Isn't it cute
So that's what a smoker looks like??? Good stuff!
Living in an apartment bites no grills, no smokers, no fires, no fun.