Damn I miss this old jacked up place, The Fat Man, Hound, Nathan, Jack Schidt, tutall, frohe, Graeme, Harry Demidavicius,

On 6/21/2014 9:34 PM, piedmont wrote:
> Damn I miss this old jacked up place, The Fat Man, Hound, Nathan, Jack Schidt, tutall, frohe, Graeme, Harry Demidavicius,
>

Yeah, what happened to this group. This is BBQ season all over the
northern hemisphere, yet no posts.

Today I'm going to smoke some country ribs. Only the second time I've
done any smoking this year.

Yesterday it was a couple of spatchcocked chickens on the grill. That
has become my favorite chicken method.

Hear you on that. A bunch of the old cyber hwy smoke breathers seem to have mostly faded into the woodwork. See Fatman and Big Jim over on the Face book Outhouse now with Ed Clay for the admin guy. Garry Howard..Kurt Lucas and several other familiar sounding names hang at Garrys Old Smokering site..now FB compliant also. Some famous folks hang at the Texasbbq rub regular page. I tend to put up with a lot of yankees at bbq central. Not sure I am still barred from the Widder Bassos place or not. Its hard to tell..lol. Course The Hound off to Paradise. Sure do miss a lot of folks who made that trip.

On 22-Jun-2014, bigwheel > wrote:

> > Damn I miss this old jacked up place, The Fat Man, Hound, Nathan, Jack
> > Schidt, tutall, frohe, Graeme, Harry Demidavicius,
>
> Hear you on that. A bunch of the old cyber hwy smoke breathers seem to
> have mostly faded into the woodwork. See Fatman and Big Jim over on the
> Face book Outhouse now with Ed Clay for the admin guy. Garry
> Howard..Kurt Lucas and several other familiar sounding names hang at
> Garrys Old Smokering site..now FB compliant also. Some famous folks hang
> at the Texasbbq rub regular page. I tend to put up with a lot of yankees
> at bbq central. Not sure I am still barred from the Widder Bassos place
> or not. Its hard to tell..lol. Course The Hound off to Paradise. Sure do
> miss a lot of folks who made that trip.>
>
> --
> bigwheel

Besides the Hound, there was Jack Curry, Kilikini, Nick Cramer to name a
couple more. Me, I've been pretty busy with a new wife, new house, new
bike and I don't know what all. Haven't done much smokin at the new
place. Still got the old standby, New Braunfels Silver Smoker though and
it's still perkin' right along since 2003 when I started with this group. I
was up
to Big Jim's a couple of weeks ago and TFM was there too. TFM lives just
down the road apiece from me now, though we don't visit much.

Lately, I've been baking more bread then smoking pig parts..

Brick said that

On Mon, 30 Jun 2014 19:28:21 GMT, wrote:

>Lately, I've been baking more bread then smoking pig parts.

My first post to this group was around 2000. Lurked mostly...

Keep a jar of AFB standard dry rub recipe from the FAQ around most of the time
since then.

Popped two hind ham hocks on the grill the other day. Scored the skin (pig hind
legs come skin-on here), rubbed with salt & pepper, indirect heat over a water
in a Weber.

Got it bit hotter than planned, but that turned out real well as the skin got
all crunchy and the fat rendered nicely, leaving the meant moist, soft, and
non-greasy. I added some dry wood (alder) to the coals, and because it looked as
it might need a bit more smoke, some wood wrapped in foil later. Total two,
maybe three hours. Got a nice smoke taste, not too much, not to little.

The meat turned a bit pink (ham-pink, not raw-pink) as if cured with nitrates...
what's up with that?


Thomas Prufer

On Sunday, June 22, 2014 2:34:34 AM UTC+1, piedmont wrote:
> Damn I miss this old jacked up place, The Fat Man, Hound, Nathan, Jack Schidt, tutall, frohe, Graeme, Harry Demidavicius,

Unbelievable - I've logged onto this group for the first time in years and I'm mentioned in the top post. Jesus wept. Truly surreal.

I'm still plodding on with my old Charbroil, but if the truth be known, it could be heading to its resting place in the very near future, but has that ECB equivalent served me well over the years!

I'm catering for 10 tomorrow at the Henley Regatta and I'm currently dry-rubbing two pork shoulders in a rub I got from Fosco (the recipe - not the rub). The joints weigh-in at 10kg and should hopefully hit the spot. I've also a couple of racks of ribs that will be served for lunch.

I still reckon the best food to come out of the ol' Charbroil was ox tongue (closely followed by octopus) - those two eats are still family favourites..

Graeme...still in London

On Wed, 2 Jul 2014 13:51:09 -0700 (PDT), wrote:

>I still reckon the best food to come out of the ol' Charbroil was ox tongue (closely followed by octopus) - those two eats are still family favourites.

Octopus! Please -- what do you do with it? Quick grill, slow smoke...?

(Ox tongue is good, but too expensive here. Tongue sandwich, mmmh...)


Thomas Prufer

On Thu, 3 Jul 2014 11:28:19 -0500, Sqwertz wrote:

> Light brine for 3-4 hours, then blanch for 1-2 minutes

> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On Thu, 3 Jul 2014 11:28:19 -0500, Sqwertz > wrote:

>Light brine for 3-4 hours, then blanch for 1-2 minutes until they set
>up, then light smoke at 200-220F for 1.5 hours. They soak up smoke
>fairly well.

Thanks.

I think the store will have either the small whole ones ("moscardini"), large
tentacles, or sepia heads (what's left after the tubes are removed).

I'll try this!


Thomas Prufer

On Fri, 04 Jul 2014 14:44:27 +0200, Thomas Prufer
> wrote:

>I'll try this!

One large Octopus, two pounds/one kilo. Recipe modified due to time and World
Cup constraints. No brining: salted the octopus well, waited until the water
boiled, blanched. Octopus on Weber kettle grill, placed between the ham hocks
and the beef ribs. Indirect heat, water pan, exhaust vent closed down mostly.
Lump charcoal and bits of dry alder.

Smoked it a bit too long, because it was unattended due to being on FR-GER.

Beautiful brown, tasty! Less smoke would also be good, but this was just as
good.

Leftovers sliced, and now marinating in red berry pepper, lemon juice, and good
olive oil.

I'll be doing this again.


Thomas Prufer

On 2-Jul-2014, wrote:

> On Sunday, June 22, 2014 2:34:34 AM UTC+1, piedmont wrote:
> > Damn I miss this old jacked up place, The Fat Man, Hound, Nathan, Jack
> > Schidt, tutall, frohe, Graeme, Harry Demidavicius,
>
> Unbelievable - I've logged onto this group for the first time in years and
> I'm mentioned in the top post. Jesus wept. Truly surreal.
>
> I'm still plodding on with my old Charbroil, but if the truth be known, it
> could be heading to its resting place in the very near future, but has
> that ECB equivalent served me well over the years!
>
> I'm catering for 10 tomorrow at the Henley Regatta and I'm currently
> dry-rubbing two pork shoulders in a rub I got from Fosco (the recipe - not
> the rub). The joints weigh-in at 10kg and should hopefully hit the spot.
> I've also a couple of racks of ribs that will be served for lunch.
>
> I still reckon the best food to come out of the ol' Charbroil was ox
> tongue (closely followed by octopus) - those two eats are still family
> favourites.
>
> Graeme...still in London

Lord, it's going to be a big one. Graeme, I thought the hogs had got you.
It's been too long.

Brick said that

Hmmm not sure. How deep did the red go? Maybe you just got a cracker jack smoke ring on it..lol. To get it red to the bone the critter parts would have had to bask in the nitrates a long time..or would seem so. Some of the old codgers on the comp circuit around here use TQ and try to make psudo smoke rings for briskets. Applied heavy and left on twenty mins then washed off can make the pink go about an inch deep or so. Dont look nothing like a real smoke ring. Those old guys are crazy.

On Sun, 6 Jul 2014 21:50:01 +0100, bigwheel
> wrote:

>
>Hmmm not sure. How deep did the red go? Maybe you just got a cracker
>jack smoke ring on it..lol.

Not all the way...

>To get it red to the bone the critter parts
>would have had to bask in the nitrates a long time..or would seem so.
>Some of the old codgers on the comp circuit around here use TQ and try
>to make psudo smoke rings for briskets. Applied heavy and left on twenty
>mins then washed off can make the pink go about an inch deep or so. Dont
>look nothing like a real smoke ring. Those old guys are crazy.


So maybe it was a smoke ring.

Got some TQ here. I don't live in the USA, but I used to pick up stuff like that
to try sometime. This was back in the days of two pieces of luggage, 65 pounds
each, so a pound or three of TQ, and a few bottles of good bourbon would fit in
nicely. Cant do that no more!

Never tried the TQ -- huge variety of pork in the stores here already, raw,
cured, smoked, cooked, you name it. Not worth the trouble to make something I
can buy anytime in similar quality. Corned beef is on the list, but not near the
top...


Thomas Prufer

Yep sounds like maybe. Fresh hams are totally non existent in these parts less its near Christmas and then they charge an arm and a leg. Leaves po folks to quibble with fresh picnics and Boston Butts (Or pork shoulder blade roast as the latest trends go.) Never did have one turn red except on the buckboard bacon..and that was intentional. Tasted more like sorta salty country ham to the untrained pallet. I love good pastrami and have a good recipe for it that will make a person chunk rocks at the store bought variants. Holler when you get ready to make some. Now the precursor for good pastrami/corned beef is a brisket. Do yall have those? lol.

I tried squid one time. It was sorta like trying to eat a rubber garden hose. Hopefully octopuses aint kin to them.

On Tue, 8 Jul 2014 03:07:18 +0100, bigwheel
> wrote:





>Yep sounds like maybe. Fresh hams are totally non existent in these
>parts less its near Christmas and then they charge an arm and a leg.


So you have to pay a leg for a leg?

On Tue, 8 Jul 2014 03:07:18 +0100, bigwheel
> wrote:

>Yep sounds like maybe. Fresh hams are totally non existent in these
>parts less its near Christmas and then they charge an arm and a leg.
>Leaves po folks to quibble with fresh picnics and Boston Butts (Or pork
>shoulder blade roast as the latest trends go.) Never did have one turn
>red except on the buckboard bacon..and that was intentional. Tasted more
>like sorta salty country ham to the untrained pallet. I love good
>pastrami and have a good recipe for it that will make a person chunk
>rocks at the store bought variants. Holler when you get ready to make
>some. Now the precursor for good pastrami/corned beef is a brisket. Do
>yall have those? lol.

Brisket? Wholesale and retail, yup.

Though the everyday meat here is Pork. Besides the large raw bits, there are
hundreds of different varieties of cold cuts: hams raw and cooked, smoked,
unsmoked. Meat minced, chopped, ground in natural and synthetic casings, for
eating cold, for heating by fire or water, frying whole or in slices, black
sausage, ...

Pork skin will do Good Things together with fire, ya know!

Butcher around the corner had pigs' heads in a while ago. And you get to talk to
the butcher in pretty much any store and they will special-order pretty much
anything you like, innards too if they don't have them in anyway.

Beef? Not so much a staple, so a bit more shopping around to get good quality at
reasonable prices. But some folks are still cooking and eating the old,
agricultural way: Take an animal, and find tasty things to do with *all* the
parts an pieces. Easy to do with a tender steak. Folks here will all know how
brisket is ennobled form a tough cut. But then there's things like oxtail,
jowls, all the bits and pieces inside an animal....

Now, I've eaten and enjoyed a lot of that stuff, and some of it I'm not sure I
would have enjoyed if I'd cooked it myself -- if ya know what I mean...

("Ox mouth salad", anyone? last entry here, taken at random from google:
<http://www.metzgerei-herrmann.de/site_de/index.php?node_id=2243> And me
thinking that stuff was crab bait.)


Thomas Prufer

> I tried squid one time. It was sorta like trying to eat a rubber garden
> hose. Hopefully octopuses aint kin to them.
> --
> bigwheel

Squid must be cooked either a very short time or a very long time. Anything
in between turns it into rubber.

Sounds like you have a nice eating environment over there. Saw Ox Lips for sale at Restaurant Depot the other day. First time for me. Most the time the Mexican Marketes around here have frozen hogs heads along with a bunch of other odd stuff. Now we have an area of town called Little Saigon. They have a bunch of exotic looking and smelling stuff in their markets. They hang smoked dogs up from the rafters.

It's actually a twofer. An arm and leg..for only one leg in return. Went in Albertsons one year and they had two laid out in the refer section. 3 bucks pound for a raw one and 1.99 for the similar model smoked and fully cooked seemed like a better deal.

On Tue, 8 Jul 2014 23:54:31 +0100, bigwheel
> wrote:

>in Albertsons one year and they had two laid out in the refer section.

You have a store with a reefer section?

Wow:-)


Thomas Prufer

On Tue, 8 Jul 2014 23:40:40 +0100, bigwheel
> wrote:

>Sounds like you have a nice eating environment over there. Saw Ox Lips
>for sale at Restaurant Depot the other day. First time for me. Most the
>time the Mexican Marketes around here have frozen hogs heads along with
>a bunch of other odd stuff. Now we have an area of town called Little
>Saigon. They have a bunch of exotic looking and smelling stuff in their
>markets. They hang smoked dogs up from the rafters.

Good food here, yeah...

What do I miss? For one: good fresh sweet corn on the cob, right off the stalk,
coupla bucks a dozen!

Stuff here will be on a little styrofoam tray, plastic-wrapped, three bucks for
two starchy cobs, and those been shipped all over for days. Too sad to eat, I
tell you.


Thomas Prufer

On 7/9/2014 3:03 AM, Thomas Prufer wrote:
> On Tue, 8 Jul 2014 23:54:31 +0100, bigwheel
> > wrote:
>
>> in Albertsons one year and they had two laid out in the refer section.
>
> You have a store with a reefer section?
>
> Wow:-)
>
They sell a lot of chips and munches there too.

On Saturday, July 5, 2014 8:31:37 PM UTC+1, wrote:
> On 2-Jul-2014, wrote:
>
> > On Sunday, June 22, 2014 2:34:34 AM UTC+1, piedmont wrote:
> > > Damn I miss this old jacked up place, The Fat Man, Hound, Nathan, Jack
> > > Schidt, tutall, frohe, Graeme, Harry Demidavicius,
> >
> > Unbelievable - I've logged onto this group for the first time in years and
> > I'm mentioned in the top post. Jesus wept. Truly surreal.
> >
> > I'm still plodding on with my old Charbroil, but if the truth be known, it
> > could be heading to its resting place in the very near future, but has
> > that ECB equivalent served me well over the years!
> >
> > I'm catering for 10 tomorrow at the Henley Regatta and I'm currently
> > dry-rubbing two pork shoulders in a rub I got from Fosco (the recipe - not
> > the rub). The joints weigh-in at 10kg and should hopefully hit the spot.
> > I've also a couple of racks of ribs that will be served for lunch.
> >
> > I still reckon the best food to come out of the ol' Charbroil was ox
> > tongue (closely followed by octopus) - those two eats are still family
> > favourites.
> >
> > Graeme...still in London
>
> Lord, it's going to be a big one. Graeme, I thought the hogs had got you.
> It's been too long.
>
> Brick said that

Howdy, Howard. It has indeed been a while since I last posted.

Believe this or not, I was given four 10lb wild salmon after a recent visit to Scotland and I planned (and executed) on putting them into the old ECB for good measure.

It was so long ago that I smoked fish that I had forgotten the brine recipe. There were conflicting recipes on here so I simply chucked in a good handful of sea salt and an equal measure of brown sugar and let the fish soak for a couple of hours.

Eureka - I'd forgotten how good those beasts tasted.

Hope you're well.

>
> Believe this or not, I was given four 10lb wild salmon after a recent
> visit to Scotland and I planned (and executed) on putting them into the
> old ECB for good measure.
>
> It was so long ago that I smoked fish that I had forgotten the brine
> recipe. There were conflicting recipes on here so I simply chucked in a
> good handful of sea salt and an equal measure of brown sugar and let the
> fish soak for a couple of hours.
>
> Eureka - I'd forgotten how good those beasts tasted.
>
> Hope you're well.

Forget the salt.. just refrigerate.. freeze what you cant eat in a week...
Just smoked does it for me but I like mine on the dry side..