Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 50
Default Any issues when using sand

in a wsm instead of water?

I've only used water in the pan to date, but I find the clean up a bit
of a hassle (and the need to check water levels). I bought some
sterilized playground sand and I was going to put that in the pan and
cover it with foil.

I'm just wondering if the lack of steam changes anything I should be
aware of?

My next smoke won't be a major one, but I'm going to do some ribs.

Thanks,

Bill
  #2 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 3,235
Default Any issues when using sand

Bill Riel wrote:

> in a wsm instead of water?
>
> I've only used water in the pan to date, but I find the clean up a
> bit of a hassle (and the need to check water levels). I bought some
> sterilized playground sand and I was going to put that in the pan and
> cover it with foil.
>
> I'm just wondering if the lack of steam changes anything I should be
> aware of?


Yeah, you don't need to use as much charcoal.

> My next smoke won't be a major one, but I'm going to do some ribs.


I leave the pan in place, but empty. That way it serves as a drip pan
so grease isn't falling on the coals. Some guys think the sand approach
gives better stability, but I haven't noticed any problems maintain
consistent temps.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
  #3 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 933
Default Any issues when using sand

Default User wrote:
> Bill Riel wrote:
>
>> in a wsm instead of water?
>>


I can't say for sure as from my first burn, I've always used
playground sand covered with foil. Will it work as good or
better with no pan? Dunno. But I've never been displeased
with my results and cleanup is a snap, just change the foil.


--
Steve
  #4 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 449
Default Any issues when using sand

Bill Riel wrote:
> in a wsm instead of water?
>
> I've only used water in the pan to date, but I find the clean up a bit
> of a hassle (and the need to check water levels). I bought some
> sterilized playground sand and I was going to put that in the pan and
> cover it with foil.
>
> I'm just wondering if the lack of steam changes anything I should be
> aware of?
>
> My next smoke won't be a major one, but I'm going to do some ribs.
>
> Thanks,
>
> Bill

I line mine with heavy duty foil, and leave it empty
  #5 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 50
Default Any issues when using sand

Bill Riel wrote:
> in a wsm instead of water?
>
> I've only used water in the pan to date, but I find the clean up a bit
> of a hassle (and the need to check water levels). I bought some
> sterilized playground sand and I was going to put that in the pan and
> cover it with foil.
>
> I'm just wondering if the lack of steam changes anything I should be
> aware of?
>
> My next smoke won't be a major one, but I'm going to do some ribs.
>
> Thanks,
>
> Bill


Bear in mind, I don't have the experience of barbecue as others do. I,
have, however extensive experience as a cook. (and I use a clone of a
wsm) So, I will share my thoughts with you. Sand will do two things: it
will absorb any grease that falls and you will avoid flareups. This is a
good thing. It will also absorb and radiate heat, which may (or may
not) make regulating the heat in your wsm a bit easier.

For the record, I don't use water, just a foil wrapped pan because I
have tried and found water to be a real PTA when cooking. (at least in
my limited experience)

I have found, and has others have pointed out, that if you keep an eye
on your temps, you will do just fine without water.

As always YMMV.

Abby

--
The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/


  #6 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 50
Default Any issues when using sand

Shawn wrote:
> Bill Riel wrote:
>> in a wsm instead of water?
>>
>> I've only used water in the pan to date, but I find the clean up a bit
>> of a hassle (and the need to check water levels). I bought some
>> sterilized playground sand and I was going to put that in the pan and
>> cover it with foil.
>>
>> I'm just wondering if the lack of steam changes anything I should be
>> aware of?
>>
>> My next smoke won't be a major one, but I'm going to do some ribs.
>>
>> Thanks,
>>
>> Bill

> I line mine with heavy duty foil, and leave it empty


that's what I do.

Abby

--
The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/
  #7 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 60
Default Any issues when using sand

>
> And of course the cleanup--pull off the foil and toss it--is a BUNCH
> easier.


I did this with my old ECB, but it didn't work out as I hoped...the foil
wasn't wide enough to cover the entire bowl, so it got a couple layers.
Apparently a fair amount of grease made its way into the sand, and over the
summer it turned the sand into something just this side of concrete. And it
didn't smell great, either. Not rancid, but not good. So while chipping away
at the former sand, I poked a hole in the bowl. One thing always leads to
another. :-)

I'm probably going to run my WSM w/o water this weekend, maybe just an empty
bowl, or maybe some coarse pool filter sand I have left over, and some wide
foil from the restaurant supply place. I want to try a brisket again.

But I'll agree with everyone else...eliminating water really speeds up the
process with zero ill effects.

-John O


  #8 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 3,235
Default Any issues when using sand

Denny Wheeler wrote:

> On Thu, 27 Sep 2007 16:26:39 -0600, "frohe" >
> wrote:
>
> > Bill Riel wrote:
> >> in a wsm instead of water?

> >
> > IMO, you don't need the pan to start with if you practice good fire
> > management for your WSM.

>
> Rather a large amount of grease rendered out of ribs or butt--not sure
> I'd want that dripping on my fire.


That's really my concern about that. The coals are pretty far away, but
still I'd rather just catch that and not have to worry about it.

Some people mentioned lining the empty pan with foil, I don't even
bother with that. After it cools, I dump any accumulation, then squirt
in a bit of dish detergent and hose the pan off.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
  #9 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 933
Default Any issues when using sand

JohnO wrote:
>> And of course the cleanup--pull off the foil and toss it--is a BUNCH
>> easier.

>
> I did this with my old ECB, but it didn't work out as I hoped...the foil
> wasn't wide enough to cover the entire bowl, so it got a couple layers.
> Apparently a fair amount of grease made its way into the sand, and over the
> summer it turned the sand into something just this side of concrete. And it
> didn't smell great, either. Not rancid, but not good. So while chipping away
> at the former sand, I poked a hole in the bowl. One thing always leads to
> another. :-)
>
> I'm probably going to run my WSM w/o water this weekend, maybe just an empty
> bowl, or maybe some coarse pool filter sand I have left over, and some wide
> foil from the restaurant supply place. I want to try a brisket again.
>
> But I'll agree with everyone else...eliminating water really speeds up the
> process with zero ill effects.
>
> -John O
>
>

just need the extra-wide al. foil.

--
Steve
  #10 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 1,209
Default Any issues when using sand


"Childfree Abby" > wrote in message
...
> Bill Riel wrote:
>> in a wsm instead of water?
>>
>> I've only used water in the pan to date, but I find the clean up a bit of
>> a hassle (and the need to check water levels). I bought some sterilized
>> playground sand and I was going to put that in the pan and cover it with
>> foil.
>>
>> I'm just wondering if the lack of steam changes anything I should be
>> aware of?
>>
>> My next smoke won't be a major one, but I'm going to do some ribs.
>>
>> Thanks,
>>
>> Bill

>
> Bear in mind, I don't have the experience of barbecue as others do. I,
> have, however extensive experience as a cook. (and I use a clone of a
> wsm) So, I will share my thoughts with you. Sand will do two things: it
> will absorb any grease that falls and you will avoid flareups. This is a
> good thing. It will also absorb and radiate heat, which may (or may not)
> make regulating the heat in your wsm a bit easier.
>
> For the record, I don't use water, just a foil wrapped pan because I have
> tried and found water to be a real PTA when cooking. (at least in my
> limited experience)
>
> I have found, and has others have pointed out, that if you keep an eye on
> your temps, you will do just fine without water.
>
> As always YMMV.
>
> Abby
>
>

What effect does the decreased humidity have on what you are cooking?
I sometimes use water when roasting a turkey indirectly. I can't tell that
it adds
anything.

Kent




  #11 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 383
Default Any issues when using sand

Kent wrote:

>>
>>

> What effect does the decreased humidity have on what you are cooking?
> I sometimes use water when roasting a turkey indirectly. I can't tell that
> it adds
> anything.
>

IMHO, water in the cooking chamber adds virtually nothing that I can
tell. I also can't taste any flavorings that liquids in the cooking
chamber might add, such as an orange in the water or onion. Perhaps
it's my taster, but I've never been able to notice any difference.

Nonny
--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.
  #12 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 42
Default Any issues when using sand

Bill Riel wrote:
> in a wsm instead of water?
>
> I've only used water in the pan to date, but I find the clean up a bit
> of a hassle (and the need to check water levels). I bought some
> sterilized playground sand and I was going to put that in the pan and
> cover it with foil.
>
> I'm just wondering if the lack of steam changes anything I should be
> aware of?
>
> My next smoke won't be a major one, but I'm going to do some ribs.
>
> Thanks,
>
> Bill


If you dig your own sand remove the bobcat turds or it will add more
aroma than you are looking for.
  #13 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 933
Default Any issues when using sand

Sonoran Dude wrote:

> If you dig your own sand remove the bobcat turds or it will add more
> aroma than you are looking for.


Crawl back into the bobcat hole you scratched out of
--
Steve
  #14 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 1,209
Default Any issues when using sand


"Nonnymus" > wrote in message
news
> Kent wrote:
>
>>>
>>>

>> What effect does the decreased humidity have on what you are cooking?
>> I sometimes use water when roasting a turkey indirectly. I can't tell
>> that it adds
>> anything.
>>

> IMHO, water in the cooking chamber adds virtually nothing that I can tell.
> I also can't taste any flavorings that liquids in the cooking chamber
> might add, such as an orange in the water or onion. Perhaps it's my
> taster, but I've never been able to notice any difference.
>
> Nonny
> --
> I guess what I'm trying to decide is whether you need to bake-smoke-roast
> in a high humidity environment to prevent drying out. You don't with ribs.
> Do you need water with brisket or pork shoulder?


Kent


  #15 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 3,622
Default Any issues when using sand

Kent wrote:
> "Nonnymus" > wrote in message
> news
>> Kent wrote:
>>
>>>>
>>>>
>>> What effect does the decreased humidity have on what you are
>>> cooking? I sometimes use water when roasting a turkey indirectly. I
>>> can't tell that it adds
>>> anything.
>>>

>> IMHO, water in the cooking chamber adds virtually nothing that I can
>> tell. I also can't taste any flavorings that liquids in the cooking
>> chamber might add, such as an orange in the water or onion. Perhaps
>> it's my taster, but I've never been able to notice any difference.
>>
>> Nonny
>> --
>> I guess what I'm trying to decide is whether you need to
>> bake-smoke-roast in a high humidity environment to prevent drying
>> out. You don't with ribs. Do you need water with brisket or pork
>> shoulder?


Absolutely not.

--
Dave
www.davebbq.com




  #16 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 141
Default Any issues when using sand

Kent wrote:

>> I guess what I'm trying to decide is whether you need to bake-smoke-roast
>> in a high humidity environment to prevent drying out. You don't with ribs.
>> Do you need water with brisket or pork shoulder?


No.

Dana
  #17 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 50
Default Thanks for the feedback

Yesterday I did ribs with sand in the water pan (covered with foil).

It went great - as some of you had mentioned I definitely needed less
fuel which was nice. Though it seemed to me I had to pay a bit more
attention to the fire to keep things from getting too hot.

I think that I'm better off with something in the pan to help stabilize
the temperatu it was pretty rainy/cold & windy during much of the day
and that's only going to get worse as we progress into winter.

In any case, the ribs were a hit. And I have to ask: do you get some
kinda prize if a vegetarian breaks down and has some of them? I was
astounded to see that happen last night!

--
Bill
  #18 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 141
Default Thanks for the feedback

Bill Riel wrote:

> In any case, the ribs were a hit. And I have to ask: do you get some
> kinda prize if a vegetarian breaks down and has some of them? I was
> astounded to see that happen last night!


Well, there's a special sense of satisfaction, but you already
got that... :-)

Congrats on a fine cook!

Dana
  #19 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 340
Default Thanks for the feedback


"Bill Riel" > wrote in message
t...
> In any case, the ribs were a hit. And I have to ask: do you get some
> kinda prize if a vegetarian breaks down and has some of them? I was
> astounded to see that happen last night!
>


YES! You have converted one!

I did similar with pork loin a couple of years ago. We grilled and smoked
more veggies than I have ever seen, since this guy was going to be there.
Everybody enjoyed the veggies. He was overwhelmed by the smell of the loin,
and even had seconds.
It's a great feeling, isn't it?

BOB


  #21 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 1,360
Default Thanks for the feedback


On 1-Oct-2007, Bill Riel > wrote:

> Yesterday I did ribs with sand in the water pan (covered with foil).
>
> It went great - as some of you had mentioned I definitely needed less
> fuel which was nice. Though it seemed to me I had to pay a bit more
> attention to the fire to keep things from getting too hot.
>
> I think that I'm better off with something in the pan to help stabilize
> the temperatu it was pretty rainy/cold & windy during much of the day
> and that's only going to get worse as we progress into winter.
>
> In any case, the ribs were a hit. And I have to ask: do you get some
> kinda prize if a vegetarian breaks down and has some of them? I was
> astounded to see that happen last night!
>
> --
> Bill


I think you could say that the vegetarian got the prize. In any case you
have probably made it more difficult for them to continue their chosen
lifestyle. It's got to be hard to turn one's back on good ribs and swear
to never eat them again.
--
Brick(Save a tree, eat a Beaver)
  #22 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 2,799
Default Thanks for the feedback


"Bill Riel" > wrote in message
>
> And I have to ask: do you get some
> kinda prize if a vegetarian breaks down and has some of them? I was
> astounded to see that happen last night!


Yes you get to buy more ribs.


  #23 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 50
Default Any issues when using sand

Kent wrote:
> "Childfree Abby" > wrote in message



>>
>>

> What effect does the decreased humidity have on what you are cooking?
> I sometimes use water when roasting a turkey indirectly. I can't tell that
> it adds
> anything.
>
> Kent
>
>



It is said to help to keep the meat moist, however I don't find that to
be very efficient. For a turkey, being a very dry bird, I would baste,
or inject, or roast breast side down in a slow oven.

Abby

--
The ChildFree Abby Archives - http://www.dismal-light.net/childfreeabby/
  #24 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 141
Default Any issues when using sand

Childfree Abby wrote:
> Kent wrote:
>> "Childfree Abby" > wrote in message

>
>
>>>
>>>

>> What effect does the decreased humidity have on what you are cooking?
>> I sometimes use water when roasting a turkey indirectly. I can't tell
>> that it adds
>> anything.
>>
>> Kent
>>
>>

>
>
> It is said to help to keep the meat moist, however I don't find that to
> be very efficient.


Interesting wording. Do you find it effective at all?

Dana
  #25 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 3,622
Default Any issues when using sand

Childfree Abby wrote:

> ....For a turkey, being a very dry bird, I would
> baste, or inject, or roast breast side down in a slow oven.


I can understand how injecting works to add peripheral moisture, i.e. the
Butterball effect, and how brining will add moistness. But just how does
basting do anything?

--
Dave
www.davebbq.com




  #26 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 7,296
Default Any issues when using sand

"Dave Bugg" > wrote:
> Childfree Abby wrote:
>
> > ....For a turkey, being a very dry bird, I would
> > baste, or inject, or roast breast side down in a slow oven.

>
> I can understand how injecting works to add peripheral moisture, i.e. the
> Butterball effect, and how brining will add moistness. But just how does
> basting do anything?


I don't eat turkey, if I can avoid it, but would basting with EVOO, butter
or lard, help crisp up fowl skin?

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~
  #27 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 1,360
Default Any issues when using sand


On 2-Oct-2007, "Dave Bugg" > wrote:

> Childfree Abby wrote:
>
> > ....For a turkey, being a very dry bird, I would
> > baste, or inject, or roast breast side down in a slow oven.

>
> I can understand how injecting works to add peripheral moisture, i.e. the
> Butterball effect, and how brining will add moistness. But just how does
> basting do anything?
>
> --
> Dave


Curious minds would like to know the answer to that question. I fear that
the answer might turn out to be like the story about the woman that always
cut a couple of inches off of the end of a ham before she put it into the
oven for thanksgiving. She claimed her mother always did it that way. When
asked about it, it was because her mother also did it that way. Turned out
that great grandmother's pan was too short to hold a whole ham and thus,
a tradition was born.

Well, my mother and my grandmothers were forever basting stuff in the
oven, particularly birds. I don't baste, brush, mop or otherwise pester
anything while it's cooking. But, my excuse is that I'm too lazy. My food
always turns out on the high side of edible. So, should I care?

--
Brick(Youth is wasted on young people)
  #28 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 3,622
Default Any issues when using sand

Nick Cramer wrote:
> "Dave Bugg" > wrote:
>> Childfree Abby wrote:
>>
>>> ....For a turkey, being a very dry bird, I would
>>> baste, or inject, or roast breast side down in a slow oven.

>>
>> I can understand how injecting works to add peripheral moisture,
>> i.e. the Butterball effect, and how brining will add moistness. But
>> just how does basting do anything?

>
> I don't eat turkey, if I can avoid it, but would basting with EVOO,
> butter or lard, help crisp up fowl skin?


It can, and it will add some flavor to it. I was just wondering about the
notion that basting will keep a bird moist.

--
Dave
www.davebbq.com


  #29 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 3,622
Default Any issues when using sand

Brick wrote:
> On 2-Oct-2007, "Dave Bugg" > wrote:
>
>> Childfree Abby wrote:
>>
>>> ....For a turkey, being a very dry bird, I would
>>> baste, or inject, or roast breast side down in a slow oven.

>>
>> I can understand how injecting works to add peripheral moisture,
>> i.e. the Butterball effect, and how brining will add moistness. But
>> just how does basting do anything?
>>
>> --
>> Dave

>
> Curious minds would like to know the answer to that question. ....snip


Since moisture doesn't penetrate through the skin, I just don't see how
basting could keep a bird moist. So, I think this is another ham-slicing
tradition.
--
Dave
www.davebbq.com


  #31 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 383
Default diet food

I'm fully aware that lean pork isn't that much higher in calories than
chicken, but since poor old Nonny is all-out on an (accursed) diet, I'm
trying to save even 10 calories if I can, while still maintaining my
ability to walk. <grin> While the mood is right, I'm trying to knock
off 20 pounds before Thanksgiving and the photo sessions with the
grandkids. Old Nonny was 190 when he graduated from high school, 200
from college and over the years I've tried unsuccessfully to not go over
210. Well, I hit 230 after enjoying too many ribs, pulled pork, steaks,
chili, banana pudding, cheese, martinis, guacamole, sausages, brisket,
baked beans, slaw (can ya' tell I'm hungry?) and the other things that
make it worthwhile to wake up in the morning, so it's time to pay the piper.

First of all, I made one of my old diet staples: a big pot of gazpacho-
about 2 gallons, in fact. The gazpacho I make would probably be called
picante sauce my southwesterners, except that I do it in the Cusinart
and it's just more finely divided. It freezes well and has quite a range
of use beyond just eating alone as a cold soup. It's nothing more than
a blend-to-taste of peeled tomatoes, white onions, green onions,
cilantro leaves (not stems) celery, jalapenos, peeled cucumbers (skins
make it bitter) and salt. The mix thins down as the tomatoes give up
juice, but you can also cheat a tad by adding in V-8 juice.

Where I go off the beaten path iwth my gazpacho is that I use it for
cooking as a sauce or even base. I'm addicted to grilling and smoking,
so even with gazpacho, I do most of my work outdoors in the Bradley or
grill.

Yesterday, for instance, I got out a Foodsaver vacuum container where
I'd cut 3 half chicken breasts into 3/4" or so logs and had vacuum
marinated them in the gazpacho for about a day and a half. I placed the
logs onto skewers and grilled them. They were served with a spoonful of
more gazpacho on top. By marinating them and not overcooking, the
chicken breast skewers were so juicy that you could literally squeeze
juice out and the flavor was not diet-like in the least. With a bowl of
spinach greens cooked with white beans and a little vinegar/texas pete,
the supper we had was incredibly low in calories and still good enough
that if company had dropped by, nobody would have laughed.

Seafood is another meat that marinates and cooks up well with gazpacho.
Old Nonny has a taste for shrimp or scallops cooked about any way
someone will cook them, but oysters, crab and clams also go pretty well
with gazpacho. For instance, years ago I got a call from an actuary
buddy who was passing through town with his wife. The call was just to
say, "Howdy," but I talked them into coming to the house for a little
supper. All I had ready to go was a bowl of gazpacho I'd made the day
before, so I ducked out to the grocery store and got 3# of large
scallops. I brought them home, rinsed them and tossed them into a large
vacuum cannister of gazpacho. I had about 3 to let them marinate and
that was enough.

I skewered the scallops, grilled them enough to give a light sear to the
outside and then tossed them into a pan with the old marinade and some
fresh gazpacho. I served them over rice, with garlic bread. The total
time spent cooking was embarrassingly low, and my buddy and his wife
thought it was a feast.

If any of you want to try making some gazpacho, my advice is to peel the
tomatoes and cucumbers. I also remove major strings and then cut the
celery into 1/2" pieces before pulverizing it in the Cusinart to avoid
strings. Seeds are removed from Jalapenos and remembe: you can always
add more so as to not make it too hot. Garlic and green peppers just
don't seem to '"fit in," so I leave them out of the mix.

I freeze my excess in pint containers, since that seems to be about
right for a marinade in one of the Foodsaver cannisters or for a meal.

Nonny

--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.
  #32 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 7,296
Default Any issues when using sand

"Dave Bugg" > wrote:
> Nick Cramer wrote:
> > "Dave Bugg" > wrote:
> >> Childfree Abby wrote:
> >>
> >>> ....For a turkey, being a very dry bird, I would
> >>> baste, or inject, or roast breast side down in a slow oven.
> >>
> >> I can understand how injecting works to add peripheral moisture,
> >> i.e. the Butterball effect, and how brining will add moistness. But
> >> just how does basting do anything?

> >
> > I don't eat turkey, if I can avoid it, but would basting with EVOO,
> > butter or lard, help crisp up fowl skin?

>
> It can, and it will add some flavor to it. I was just wondering about the
> notion that basting will keep a bird moist.


If I want a moister bird, I either cook it in a stew or something like
cock-a-leekie soup! ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~
  #33 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 833
Default diet food

"Nonnymus" > wrote in message
...
> I'm fully aware that lean pork isn't that much higher in calories than
> chicken, but since poor old Nonny is all-out on an (accursed) diet, I'm
> trying to save even 10 calories if I can, while still maintaining my
> ability to walk. <grin> While the mood is right, I'm trying to knock off
> 20 pounds before Thanksgiving and the photo sessions with the grandkids.
> Old Nonny was 190 when he graduated from high school, 200 from college and
> over the years I've tried unsuccessfully to not go over 210. Well, I hit
> 230 after enjoying too many ribs, pulled pork, steaks, chili, banana
> pudding, cheese, martinis, guacamole, sausages, brisket, baked beans, slaw
> (can ya' tell I'm hungry?) and the other things that make it worthwhile
> to wake up in the morning, so it's time to pay the piper.
>
> First of all, I made one of my old diet staples: a big pot of gazpacho-
> about 2 gallons, in fact. The gazpacho I make would probably be called
> picante sauce my southwesterners, except that I do it in the Cusinart and
> it's just more finely divided. It freezes well and has quite a range of
> use beyond just eating alone as a cold soup. It's nothing more than a
> blend-to-taste of peeled tomatoes, white onions, green onions, cilantro
> leaves (not stems) celery, jalapenos, peeled cucumbers (skins make it
> bitter) and salt. The mix thins down as the tomatoes give up juice, but
> you can also cheat a tad by adding in V-8 juice.
>
> Where I go off the beaten path iwth my gazpacho is that I use it for
> cooking as a sauce or even base. I'm addicted to grilling and smoking, so
> even with gazpacho, I do most of my work outdoors in the Bradley or grill.
>
> Yesterday, for instance, I got out a Foodsaver vacuum container where I'd
> cut 3 half chicken breasts into 3/4" or so logs and had vacuum marinated
> them in the gazpacho for about a day and a half. I placed the logs onto
> skewers and grilled them. They were served with a spoonful of more
> gazpacho on top. By marinating them and not overcooking, the chicken
> breast skewers were so juicy that you could literally squeeze juice out
> and the flavor was not diet-like in the least. With a bowl of spinach
> greens cooked with white beans and a little vinegar/texas pete, the supper
> we had was incredibly low in calories and still good enough that if
> company had dropped by, nobody would have laughed.
>
> Seafood is another meat that marinates and cooks up well with gazpacho.
> Old Nonny has a taste for shrimp or scallops cooked about any way someone
> will cook them, but oysters, crab and clams also go pretty well with
> gazpacho. For instance, years ago I got a call from an actuary buddy who
> was passing through town with his wife. The call was just to say,
> "Howdy," but I talked them into coming to the house for a little supper.
> All I had ready to go was a bowl of gazpacho I'd made the day before, so I
> ducked out to the grocery store and got 3# of large scallops. I brought
> them home, rinsed them and tossed them into a large vacuum cannister of
> gazpacho. I had about 3 to let them marinate and that was enough.
>
> I skewered the scallops, grilled them enough to give a light sear to the
> outside and then tossed them into a pan with the old marinade and some
> fresh gazpacho. I served them over rice, with garlic bread. The total
> time spent cooking was embarrassingly low, and my buddy and his wife
> thought it was a feast.
>
> If any of you want to try making some gazpacho, my advice is to peel the
> tomatoes and cucumbers. I also remove major strings and then cut the
> celery into 1/2" pieces before pulverizing it in the Cusinart to avoid
> strings. Seeds are removed from Jalapenos and remembe: you can always add
> more so as to not make it too hot. Garlic and green peppers just don't
> seem to '"fit in," so I leave them out of the mix.
>
> I freeze my excess in pint containers, since that seems to be about right
> for a marinade in one of the Foodsaver cannisters or for a meal.
>
> Nonny
>
> --
> ---Nonnymus---
> You don’t stand any taller by
> trying to make others appear shorter.


I think I would be fat than eat that stuff<g>
--
James A. "Big Jim" Whitten

www.lazyq.com


  #34 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 383
Default diet food

Big Jim wrote:

>
> I think I would be fat than eat that stuff<g>


I can't say that I disagree with you, but with the weight comes higher
blood pressure and my breathing problem is really exacerbated. Perhaps
by suffering for a couple months on this accursed diet, I can enjoy
things better. Who knows- in the meantime, I'm trying to make it as
easy as I can. At least the beans and greens are normal food and enjoyable.

--
---Nonnymus---
No matter how large your boat,
the person you are talking with will
have a close friend with a larger one.
---Observation by my son
  #35 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 7,296
Default diet food

Nonnymus > wrote:
> Big Jim wrote:
>
> > I think I would be fat than eat that stuff<g>

>
> I can't say that I disagree with you, but with the weight comes higher
> blood pressure and my breathing problem is really exacerbated. [ . . . ]


Also, an increased risk of getting diabetes. My breathing has substantially
improved as a result of Jun performing a new type of back massage (she
calls it scratching) on me. I've gotten my weight down from 220 to 168,
When I measured my blood glucose this morning, it was 114 mg/dL. My blood
pressure now runs around 120/75, but I'm on five BP meds.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~


  #36 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 141
Default diet food

Nonnymus wrote:
> Big Jim wrote:
>
>>
>> I think I would be fat than eat that stuff<g>

>
> I can't say that I disagree with you, but with the weight comes higher
> blood pressure and my breathing problem is really exacerbated. Perhaps
> by suffering for a couple months on this accursed diet, I can enjoy
> things better.


If that's how you're thinking, just give up now. Your weight reflects
your lifestyle - the combination of your physical activity and diet, and
how it interacts with your physical condition.

Suffering through an accursed diet for a few months to shed weight can
work, but, if the changes in diet and lifestyle are temporary, the
weight loss will be temporary.

I've gone from 245 pounds to 173 pounds since the beginning
of the year - this isn't because I "went on a diet". It's because I
changed how I live. I started exercising daily, walking at first,
day-hikes on the weekends, then cycling, now averaging 100+ miles a
week.

I do not have a target weight at this point; I figure the mid-160s is
about as low as I'd like to go, but I'm in no hurry; I'd be happy to
maintain for a while and work on my cycling chops. I've reduced the
amount of refined carbs that I eat and increased the amount of fresh
vegetables and fruit. I tend to favor fish and chicken most of the
time, though I still enjoy beef and pork frequently.

So, my point is, you have to develop a diet that isn't suffering
and you have to review how active you are, and find the balance
where you know how much you can eat versus how active you are.

Dana
  #37 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 141
Default diet food

ULL wrote:

> For my part, switching from regular to diet soda made a real
> difference, and my taste preference is slowly adapting to match the
> change. The result is about a 30-lb loss, and I can sustain it over
> the long haul.


While strict calorie-counting can be counter-productive, it is
quite valuable to estimate intake. It is amazing to consider that
6 12-ounce cans of ordinary soda represent nearly 1000 calories;
keep in mind that a 175-pound, 45-year old male probably needs
about 2500 calories a day for normal level of activity.

I agree whole-heartedly about developing an appreciation for
how various foods and activities impact you. Probably the biggest
problem most people have losing weight is that they have have very
little idea how various foods impact them; they think "cut out fat!"
and start eating all those trendy fat-reduced items as if they're
zero-calorie. Here's the rub - most of those fat-reduced items are
higher in carbs and are no lower in caloric content.

People think "eat more vegetables!" and start loading-up on the
mashed taters - which are a very high-carb food and a quick
way to put on weight. Not all vegetables are created equally :-)

Another easy switch is from whole milk to 1% milk; it still tastes
like milk but has 1/3 less calories.

While I'm not a proponent of strict calorie-counting, it's really
important to gain an objective sense of portion size. Get a little
scale (especially one that does tare weight) and start measuring out
what the "suggested serving" weight is, and get a visual sense of
what you're eating.

Dana
  #38 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 452
Default Any issues when using sand

On Oct 2, 10:40 am, "Dave Bugg" > wrote:

> Since moisture doesn't penetrate through the skin, I just >don't see how basting could keep a bird moist. So, I >think this is another ham-slicing tradition.
> --
> Davewww.davebbq.com


My job for years has been the Thanksgiving turkey, Christmas turkey,
or anytime we want smoked turkey. The point being I have cooked a
truckload over the years using different methods.

I think the basting process is an opportunity to "check on the bird
for most people that don't have confidence in what they are doing. As
a kid, we only had turkey once a year, so Mom didn't get much
practice. After cooking my first few turkeys in the oven (talk about
"set it, and forget it") I started to think that Mom was puttin' on
the dog a little by constantly fiddling with the bird while it was
cooking.

And no wonder an oven cooked bird takes me about 20 minutes a pound,
and for mom it was as much as 45. She opened up the oven, pulled out
the rack, uncovered the turkey, basted, covered it back up, put it
back in and closed the oven door. Wow... she let the heat out of the
oven every hour like clockwork.

It is easy to see that basting simply cannot work to "keep the meat
moist" unless you are trying to seal it with greasy drippings or
oils. Even these would slough off quickly when the bird is cooking.

If the meat is cooking, it is hot, forcing OUT the juices in the
flesh. With the juices coming out of the meat, how could they reverse
the flow and absorb any juices? Easy answer - they can't. With the
bird expulsing juices, it cannot absorb them at the same time.

However... I do baste when baking because it makes my elderly parents
feel like the bird is being done correctly to their traditions. (When
it is me and LOML, I don't baste.) And if you truss your bird like I
do, it is good to hit rear cavity with the dressing sticking out with
the baste. When it is 30 minutes from finish, I rub the breast with
butter and put it in a 425 degree oven to brown the breast.

When smoking, I make a wet rub and put it under the skin before
putting it on the pit. I rub the outside with EVOO and a little dry
rub for color, and that's all it gets until it is done. They always
come out with great flavor and really juicy. Smoking a proper turkey
is about as hard as grilling a good burger.

Robert

  #40 (permalink)   Report Post  
Posted to alt.food.barbecue
external usenet poster
 
Posts: 3,235
Default Any issues when using sand

Dave Bugg wrote:

> Nick Cramer wrote:
> >"Dave Bugg" > wrote:
> > > Childfree Abby wrote:
> > >
> >>> ....For a turkey, being a very dry bird, I would
> > > > baste, or inject, or roast breast side down in a slow oven.
> > >
> > > I can understand how injecting works to add peripheral moisture,
> > > i.e. the Butterball effect, and how brining will add moistness.
> > > But just how does basting do anything?

> >
> > I don't eat turkey, if I can avoid it, but would basting with EVOO,
> > butter or lard, help crisp up fowl skin?

>
> It can, and it will add some flavor to it. I was just wondering about
> the notion that basting will keep a bird moist.


Most of what I've seen says that the only thing basting does is slow
down the process. Opening up the oven or smoker to baste just lets out
the hot air.





Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
HELP Please: Sand in WSM Zz Yzx Barbecue 192 07-08-2009 09:21 AM
HELP PLEASE? Sand in a WSMC? Zz Yzx Barbecue 17 19-12-2007 07:37 PM
Sand with water Moe Jones Barbecue 11 20-10-2007 12:09 AM
Sand? What sand. Dave Turner[_2_] Barbecue 19 14-08-2007 03:43 AM
WSM sand vs. water Randy Barbecue 22 16-02-2004 01:10 AM


All times are GMT +1. The time now is 08:07 AM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"