Woolgoolga
While i was aware there was another meaning to the expression, it is called the cooking thread and google tells me that i used the term correctly.
(Topic ID: 265617)
Franklin, TN
Quoted from Erik:Let the record show that our Woolgoolgian brothers are experienced in smoking a fatty
In all sorts of US style BBQ, sausage making and cold smoking in fact;
bacon3 (resized).jpgbbq14 (resized).jpgbbq8 (resized).jpgbbqbeefribs3 (resized).jpgbbqbeefribs5 (resized).jpgbbqporkknuckles1 (resized).jpgbtkfc2 (resized).jpgchillicrab2 (resized).jpgham162 (resized).jpgsalami1 (resized).jpgQuoted from punkin:In all sorts of US style BBQ, sausage making and cold smoking in fact;[quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image]
NICE!! You ever cold smoke some fine cheeses? It’s phenomenal to make pizza with
Had a bird that needed some medicine today. Gave it a healthy shot of sage, rosemary, and thyme infused butter. Smoke with Apple wood. Light smoke but juicy as hell
653D2C4A-48DB-4A73-BB3B-C90D58D8C9EA (resized).jpeg9DDB829B-0DE2-4B8F-8A37-97A3B9F079FC (resized).jpegEC384052-998F-4F7E-9B79-067385256447 (resized).jpegQuoted from Jaybird815:NICE!! You ever cold smoke some fine cheeses? It’s phenomenal to make pizza with
I've cold smoked cheese for my wife before, smoked everything from fish to chicken to salt, grain and nuts. Butchering pigs and making cold cured meats like copa, salami, pancetta and prosciutto and stuff was my last hobby before i found pinball.
Cold smoked salt is really handy stuff, cheap and easy and lends smoked flavour to anything you put in on, like steamed vegies, healthy AND tasty.
Thanks Pinballlew for the shout out! Yes, if it can be sourdoughed, I have pretty much sourdoughed it. I do 2 loaves a day plus waffles, pizza, pretzels, cookies, even pasta! Luckily I saw this coming and went large on my flour order. I go through 15-20 pound of flour/week, easy. I also make an "edibles" version of the waffles that'll rock your world. Follow me on the 'Gram for the #dailybread pic. @mrcinslo
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Quoted from punkin:Smoked Chicken Chowder tonight.[quoted image][quoted image]
Come on.....Tell us how you make it!!!
Smoked Fish/Chicken Chowder****
500gm Smoked fish or chicken, 1 potato diced, 1 stick celery diced, 1 onion diced. 50 gm Butter, 1 rasher of bacon finely chopped, 2 tbsp plain flour, ½ tsp dry mustard, 1 tsp Worcestershire sauce, 1 cup milk, 3 tbsp chopped parsley, ¼ cup of cream.
Cook fish in 1.25l of water for 8 min. Keep stock and flake fish.
Cook potato, onion and celery in a litre of stockfor 8 mins, set aside.
Melt butter and fry bacon till browned, stir in flour, mustard and relish, cook for 1 min until pale and foaming and the flour is cooked through. Remove from heat and gradually stir in milk, return to heat and stir till it boils and thickens, reduce heat and simmer for 2 mins.
Gradually add stock and vegies while stirring till all combined cook, add parsley and fish or chicken. Simmer for 5 mins.
Season with lots of white pepper and salt if needed, serve with cream.
I just substitute the smoked chicken for smoked fish because my ex didn't like smoked fish. Now i'm used to eating it this way. Serve with herbed croutons made with good oil oil and loads of white pepper.
Quoted from Bax1:sounds awesome. so the stock. chicken i take it? how much do you use?
I have home made stock in the freezer, used about a litre/quart i guess. I threw the bones in from the chook while the vegies were boiling then discarded the bones.
Took leftover turkey from Sunday and made an attempt at soup with it. Never had a turkey soup so why not. Put the rice in a little to early but it did thicken it up. Turned out amazing!! The smell drove the dog nuts. Made a whole 7 hour simmer
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If you're into Asian flavors (and pork dumplings!) David Chang's Momofuku is only $2.99 on Amazon Kindle or Apple ebook right now.
Also, his series Ugly Delicious on Netflix is definitely worth a watch.
Ottawa, ON
Easter supper for 4... 12lb hickory ham, scalloped potatoes made from scratch and side of veg and brioche roll. I still have some left overs to make ham and pea soup and ham sandwiches for a while hamhaha.
B854E57B-5BBC-4351-833D-517E1D835BCA (resized).jpegD90D1699-E813-41D8-8D7B-4234F41BF205 (resized).jpegQuoted from PinMonk:If you're into Asian flavors (and pork dumplings!) David Chang's Momofuku is only $2.99 on Amazon Kindle or Apple ebook right now.
Also, his series Ugly Delicious on Netflix is definitely worth a watch.
Very much into pork dumplings.
porkbuns3 (resized).jpgQuoted from Jaybird815:Got my butt rubbed down for tomorrow’s smoke fest[quoted image]
let's see the payoff, broseph!
Quoted from Erik:let's see the payoff, broseph!
Just about done, the stall was a lengthy one for whatever reason, going on hour 11
Quoted from punkin:Very much into pork dumplings.
These are next on my list now!
What’s the red sauce you’re using?
Quoted from Jaybird815:Just about done, the stall was a lengthy one for whatever reason, going on hour 11
What temp are you cooking at.
I bbq everything at 275F
Except I cook chicken at 375F
Pork butts I (wrap) halfway through to help get past that stall.
Also PIZZA!
767CFBDF-6D34-4DBB-8E76-B2836CDAA7A4 (resized).jpeg6BD37138-30CD-4B40-B2E6-D060662662CB (resized).jpegQuoted from RVH:These are next on my list now!
What’s the red sauce you’re using?What temp are you cooking at.
I bbq everything at 275F
Except I cook chicken at 375F
Pork butts I (wrap) halfway through to help get past that stall.
Also PIZZA![quoted image][quoted image]
I’ve been between 250-275
Quoted from RVH:BABY! Get the Georgia mustard!
That’s my route! A bit of dry mustard in the rub as well.
Quoted from guss:Smoked pork butt[quoted image]
Smoked butt day!
Quoted from RVH:These are next on my list now!
What’s the red sauce you’re using?
Home made Plum sauce. A jar of plum jam, some grated fresh ginger, pinch of five spice and some crushed chilli. Heat it in a saucepan for a few minutes, pour back in the jar and keep in the fridge for months.
Place setter for tonights Ham and Chicken rolls;
hcroll1 (resized).jpg3 part recipe for Pork Buns if you want to go the whole way from scratch. It's a bit of a mission your first time, but like everything, gets easier with practice;
Chinese BBQ Pork (Char Shui)****
500gm pork belly or fillet, 3 cloves garlic, 1 tsp salt, ½ tsp fine grated ginger, 1 tbsp light soy sauce, ½ tbsp. honey, 1 tbsp dry sherry, ½ tsp five spice, 1 tbsp char sui sauce, red food colouring.
Cut pork into large strips, crush garlic with salt and combine all ingredients in a large bowl, cover and marinade.
Half fill a roasting pan with water, put pork on a rack over it and bake in hot oven for 30 mins, brush with marinade and cook 15 mins more till well glazed and touched with brown spots.
Slice to serve, add plum or hoi sin dipping sauce.
Steamed Bun Dough (Dai Bao)***
2 ½ cups plain flour
3 1/2 tsp baking powder
3 tbsp caster sugar
2 tbsp softened lard
about ½ cup luke warm water
1 tsp white vinegar
Sift flour and baking soda into a bowl, stir in sugar and rub in lard with fingertips till crumbly. Mix water and vinegar and kneading until soft dough.
Set aside covered for ½ hour.
Make buns and steam 20 mins.
Cha Shiu Bao; (Barbecued Pork Buns)
185 gm barbecued pork
2 tsp peanut oil
1 small clove of garlic
¼ tsp salt
1/3 cup hot water
2 tsp light soy sauce
½ tsp sesame oil
1 tsp oyster sauce
3 tsp corn flour
1 tsp hoi sin sauce
1 tsp char sui sauce
1 tsp sugar
red colour
Dice pork very small, heat oil and add crushed garlic and salt, cook slowly do not brown. Add hot water, soy sauce, sesame oil and oyster sauce. Mix cornflour with a tbsp cold water and stir in cook while stirring till thick and clear. Remove, stir in hoi sin, char sui, sugar and red. Cool then stir in pork.
Quoted from nightsearcher:guss, your smoked bacon sounds awesome
DSCF0002 (resized).JPGQuoted from guss:[quoted image]
Guss, will you marry me?
Do you guys wrap the meats pork butt, ribs , steak in foil after removing from smoker/ cooker to get to a final lower temp. ?
Quoted from chad:Do you guys wrap the meats pork butt, ribs , steak in foil after removing from smoker/ cooker to get to a final lower temp. ?
I tent mine in foil for about 30 minutes, mine turned out great yesterday, I don’t wrap tightly.
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