Happy Birthday Belly Doc
Tomorrow July 7th is my birthday , I was going to be born on the 6th of July but I decided to put mom through 48 hrs of labor pain instead......even as a fetus I was annoying .
Just like the energizer bunny, he keeps going & going J/K Max, You know this place wouldn't be the same without your humor
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"Good people sleep peacefully at night safe in the knowledge that rough men stand ready to do violence on their behalf" (George Orwell)
DHave fun with it Doc! Just a small suggestion, try apple wood with your ribs. They're amazing!
Oh and CheFJ, fork you! May all your expensive wines turn to vinegar!
he he he! Oh what fun I'll have making expensive vinaigrettes!
Quote:
BellyDoc previously said:
HOW DO YOU SMOKE CHEESE!? I've never tried it.
Your slaw dressing will be used immediately.
PLEASE!!! do you have any advice on sauce making???
I'm going to start by going to the Barbecue Bible and picking out a sauce recipe and just following it to the letter. Maybe I'll do a couple of sauce recipes in parallel just to get some experience. I figure if I'm contemplating the design of a new formula one car, I should probably service a few go-carts first.
One advantage of being a beginner is that expectations are non-existent
BBQ bible is a GREAT start! I attended a conference (all expenses paid 3 days at the Greenbrier eating Master Chef's food!!!! yeah, woah is me...oh, yeah, 3 yrs in a row!) Anywhoo...one of the guest speakers the second year basically treats BBQ as his hobby...and when he was speaking his enthusiasm came out like an FJ'er surrounded by sorority chicks asking questions about the 'cute jeep'...ahem...
Anyway, this guy just travels around during his vacation time and eats BBQ...for example, he would travel Tennessee for two weeks eating nothing but, and eating everywhere...he and his friends would often eat at 4 or 5 restaurants in an afternoon/evening and their motto was (when one of them got full and was flagging) 'eat through the pain'...and he did this through the Carolina's, Texas, Oklahoma, Missouri, and elsewhere... some people chase tornadoes, some eat BBQ.
This guy held this book up as the one book that connects us all to the soul of the BBQ arena...very, very good...he was basically drooling on the podium during his presentation.
Sauce...I agree with Sir Phil's suggestion...always try nekkid smoked meats with the sauce as an afterthought. I am fond of the SC's Mustard based BBQ sauces, nice and tangy (Dijon, AC Vinegar, Red Pepper Flake, Honey, Ketchup, heat together in sauce pan)
You can smoke or grill cheeses (yup, it's true!) I like getting a nice ol hunk of Parm or Asiago, rubbin' it with olive oil, and tossing it on the grill with the bread after cooking everything out (less chance of a flare up)...when you char it off, put it into the fridge to get firm again, then serve it up!
I also did a good one with some fresh mozz, sun dried tomato (S&P) wrapped in a grape leaf, then grilled off...mmmmmmmm
Smoking cheese...yeaaaaaaa Phil again...firm cheese is best if you want longevity...and a cold smoke is also the best (so it doesn't melt) You can achieve a cold smoke by placing the heat source (charcoal/mesquite carbon/wood) as far away from the product as possible, and a pan of ice in between wouldn't hurt.
NOW for you advanced smokers and snausage makers: Butcher & Packer
They are the pimp daddy of all suppliers for the necessary ingredients for snausage making and information!
Location: native California gal, now expat in Germany
Posts: 1,878
Re: Ask the Bellydoc
Happy belated b-day, BellyDoc!!! May I ask how old you are?
All this talk of meat meat meat.... and I just spent 3 hours (with hubby) at a nutrition for diabetics class.... tsk tsk boys... you should not eat more than a palm-full of meat per day. The Book of Mormon knew this all along LOL.
My husband just said: that class should be taught to all school aged kids! no kidding.
At this point, I have a few years experience working with smoke and indirect heat for cooking... just enough to begin to learn how subtle of an art form it is.
I learned the difference between grilled and smoked meat about 10 years ago, when I first started seeking an optimal rib cooking regimen. That led to a long slow spiral into the depths of barbecue which at times has led to me having as many as three different grill and smoker experiments welded together in my back yard. After going through a side-burner by Char-Broil in only a couple seasons, I came to design and weld a cooker made from a green 55 gallon steel drum (no - not petroleum... it actually had contained soft drink concentrate before I cut it open). I called it the green giant, and it rigged easily for both direct and indirect grilling. I could easily smoke brisket on it because it retained heat well, even though I had to open it completely in order to augment the fire.
At present, I've just dropped the briskets on after lightly coating with mustard and spice rub. They'll go about 18 to 20 hours. The ribs will go on in the morning. My 4 year old daughter, Zoe, has graciously volunteered to apply the spice rub for me as soon as she's done with breakfast.
I almost neglect sauce, because the smoked meat needs little else. Nevertheless, it should be available - mostly for dipping, but also because I typically put a dollop on top of the slaw that sits on my pile of brisket which squishes so nicely between slices of wonder bread.
It's silly that I've come this far with smoking technique and not attacked sauce... my only excuse is that there have been so many commercially available sauces of interest from small vendors, that I've always had some version that I want to try. The truth is that I've mentally built this into a mountain, and it's time to climb it.
Happy belated b-day, BellyDoc!!! May I ask how old you are?
All this talk of meat meat meat.... and I just spent 3 hours (with hubby) at a nutrition for diabetics class.... tsk tsk boys... you should not eat more than a palm-full of meat per day. The Book of Mormon knew this all along LOL.
My husband just said: that class should be taught to all school aged kids! no kidding.
signed,
"Carnivore"
I'm 41.
If you tell me to act my age, I'll cover my ears and hum.
Anyway, this guy just travels around during his vacation time and eats BBQ...for example, he would travel Tennessee for two weeks eating nothing but, and eating everywhere...he and his friends would often eat at 4 or 5 restaurants in an afternoon/evening and their motto was (when one of them got full and was flagging) 'eat through the pain'...and he did this through the Carolina's, Texas, Oklahoma, Missouri, and elsewhere... some people chase tornadoes, some eat BBQ.
"Eat through the pain" -- that is soooooo true. Last time I was in Memphis for 2 nights I ate at Rendevous at least 3 times. The exact details are a bit fuzzy due to an entire alphabet of Hurricanes I ran into on Beale Street (or maybe they ran into me) -- but I do remember at one point my head hurt, my belly ached, every muscle in my body felt like it was infested with fire ants but still I managed to choke down (and enjoy) a couple of stacked plates of meat -- yum!
DISCLAIMER: Everything you read in my posts is written for entertainment. Any similarity to actual people, places, things, events is entirely coincidental. Any action or inaction that you may or may not take is your responsibility -- not mine. Don't let me influence you in any way. If you're under 18 or otherwise unable to take legal responsibility for your own thoughts and actions then don't read my posts. If you don't have a sense of humor, then piss off!
Happy belated b-day, BellyDoc!!! May I ask how old you are?
All this talk of meat meat meat.... and I just spent 3 hours (with hubby) at a nutrition for diabetics class.... tsk tsk boys... you should not eat more than a palm-full of meat per day. The Book of Mormon knew this all along LOL.
My husband just said: that class should be taught to all school aged kids! no kidding.
signed,
"Carnivore"
The daily nutritional needs of your 'average' person equal meat about the size of a deck of cards...
There is an excellent Chef out there (of course, he graduated from the CIA!) The Diabetic Chef
Please feel free to post any and all info that we can use/share!
Quote:
BellyDoc previously said:
I'm 41.
If you tell me to act my age, I'll cover my ears and hum.
J/K Max, You know this place wouldn't be the same without your humor 
Tucson Unified Romping District (TURD)
he he he! Oh what fun I'll have making expensive vinaigrettes!
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