"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Click Here to Login
Thread Tools Display Modes
Old 11-29-2004, 08:38 PM   #11
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Smoke rings can be acheived 2 ways, one by using tender quick, the other is a natural chemical recation caused by smoke.

we use hickory.

Raine is offline   Reply With Quote
Old 11-30-2004, 11:21 AM   #12
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,830
Re: Thank you for the replies...and the photos

Originally Posted by neclark
Re; Brining fowl: What are the leading /favorite theories on why brining works?
This will give a couple of theories. Experts disagree about how it works (some do claim osmosis) but all agree that it does, in fact, provide superior results.


jennyema is offline   Reply With Quote
Old 11-30-2004, 07:50 PM   #13
Assistant Cook
Join Date: Nov 2004
Location: USA
Posts: 7
Thank you and Thank you

Thank you, again, "Rainee", for the info on smoking prime rib - we'll give hickory a try (I already know how great hickory works with beef - from steaks, to hamburgers on the grille)...

And thank you "Jennyema" for the neat link on brining.

Aren't we glad we aren't vegetarians?
neclark is offline   Reply With Quote
Old 11-30-2004, 07:51 PM   #14
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549

People Eating Tastey Animals
Raine is offline   Reply With Quote
Old 12-01-2004, 02:58 PM   #15
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Before you go dunking that expensive hunk of cow into a bucket of salt water you might want to watch Alton Brown's episode "Family Roast", and check out the recipe. You can check out the schedules for when it will be show here:


You could easily adapt the theory to smoker cooking.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

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

Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe for Smoked Salmon Stuffed Belgian Endive Boats crewsk Appetizers & Hors D'oeuvres 1 12-11-2004 01:33 PM
Smoked Fish Dip omgheather Appetizers & Hors D'oeuvres 4 11-24-2004 11:23 AM
Smoked Salmon Cake kitchenelf Appetizers & Hors D'oeuvres 2 08-16-2004 11:10 AM
Carnivore's "Cheater" Smoked Turkey carnivore Chicken, Turkey & other Fowl 2 11-16-2003 09:29 PM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:44 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.