Smoking Meat - and I'm Not Talking About in Pipes! (Long Post)
- Thread starter schmitzbitz
- Start date
- Status
Cheapest smoker I ever saw was my barber had an old refrigerator in the back outside, had a firebox on the side, metal ducting with damper going into lower side of refig I believe he had 3 temp gauges into side , bottom, middle , and top, little stack on top, meat was placed on racks, every once in a while he would check the fire, he said they give these suckers away, cost me less than 50$, Exxon hands had donated the temp probes, cool The old cajun
Our Big Green Egg is in use 12 months out of the year. Brisket is a favorite, so are beef ribs, duck, goose. Some photos follow:
You guys are making me hungry now...If you every happen to
be in Montreal http://www.schwartzsdeli.com/ just outstanding!
be in Montreal http://www.schwartzsdeli.com/ just outstanding!
I prefer the Montreal Smoked Meat at Snowden Deli, or if you're in Toronto, the same family operates the Centre Street Deli.
My cousin (of blessed memory,)was the world's worst cook, yet for twenty five years the clan gathered at her home for Thanksgiving dinner. The turkey was invariably overcooked and powder dry--even the dark meat. She thought it was delicious. As my then-young son said, "We go there for the love, not the cuisine." I would always make a "side dish"--usually a few smoked ducks, some ribs, or what have you--anything but a turkey, to avoid the appearance of competing with her. Invariably my stuff would disappear, with lots of turkey still remaining on the sideboard. And then over the weekend I would smoke a turkey to the delight of my family. It's become a long-standing tradition with us.
And as always, my Big Green Egg does yeoman service in smoking every kind of meat, fish or cheese imaginable. You could even make smoked pancakes on it, were you so inclined.
Schmitzbitz is a master chef, to be able to control a gas grill that well, and we're all a bit envious of his superlative skills. Nice thing, though, as a former Winnipegger, is that the Big Green Egg is impervious to the outside temperature--and believe me--we had outside temperatures in Winnipeg! The only limitation is the endurance of the operator. Standing outside, tending my BGE in minus 40 weather is a bit much, although one day, when we were throwing a party, my friend ran out of rock salt, so there he was sitting on the back steps in his parka, cranking the ice-cream maker.
And--and Victoria Day--for you gringos, originally May 24th, now the last Monday in May before the 25th, based upon the rhyme:
The 24th of May is the Queen's Birthday.
If we don't get a holiday we'll all run away.
May seems a long way off right now.
And as always, my Big Green Egg does yeoman service in smoking every kind of meat, fish or cheese imaginable. You could even make smoked pancakes on it, were you so inclined.
Schmitzbitz is a master chef, to be able to control a gas grill that well, and we're all a bit envious of his superlative skills. Nice thing, though, as a former Winnipegger, is that the Big Green Egg is impervious to the outside temperature--and believe me--we had outside temperatures in Winnipeg! The only limitation is the endurance of the operator. Standing outside, tending my BGE in minus 40 weather is a bit much, although one day, when we were throwing a party, my friend ran out of rock salt, so there he was sitting on the back steps in his parka, cranking the ice-cream maker.
And--and Victoria Day--for you gringos, originally May 24th, now the last Monday in May before the 25th, based upon the rhyme:
The 24th of May is the Queen's Birthday.
If we don't get a holiday we'll all run away.
May seems a long way off right now.
- Status