Recent content by aesthete

any approx idea if the minutes per pound will be close? i'm going to try to put them in so the ducks and turkey are done at the same time. (this is harder than you might imagine.. i'm smoking a turkey, frying two turkeys, ovenroasting a turkey, and smoking two ducks... all need to be ready...

I grabbed a few ducks from the farmer's market, planning on adding them to my smoker with the turkey tomorrow. are the weight:time ratios going to be the same as turkey times? i've never smoked duck before so i'd appreciate any advice

big lots usually has affordable options of reasonable quality

I do a lot of outdoor cooking for vegetarians. you could make your own veggie burgers (i'm sure I posted this before, but I'll go dig in my blog and find the recipe if I can) if you're smoking you can smoke portabellos, if you're not smoking you can make stuffed mushrooms on the grill (i like...

thanks for the tips. my ham plan has been abandoned as I got a call from a friend who hunts, and he took down two Does a few days ago, and is donating either a Ham or Shoulder from one of them to my Thanksgiving feast. I'm guessing I'm going to use the spare rack in the smoker for the Venison...

I got a call from a friend who took down two Does yesterday, and he is going to donate some Venison for my Thanksgiving feast. I'm planning on smoking it, and he's giving me the options of a Ham or a shoulder. which should I take? I'm completely clueless when it comes to Venison. Any other tips...

Oh man, this is clearly the best idea, but if I had to start immediately, I don't think I could get it done (I'm leaving town for the weekend, won't be back til Sunday) I would love to try this sometime, though. If the offer stands in the future, I'd love to give it a shot. How difficult a...

I've got a spare shelf in my smoker this thanksgiving, (I'm smoking a turkey) and was thinking about smoking my own ham. I can get a fresh ham from the local farmer's market, but I think that hams are usually cold smoked and then just baked. Is this a good idea? anyone done this before? I've...

i can imagine this is the wrong forum.. but can't imagine what the right one is. My friend Diana told me she'd had some Hickory Smoked Salt from a farmer's market in Seattle before, and so i tried to make some. I laid Kosher Salt out on cookie sheets, as thin as possible, and ran through two...

i'm interested in your arguments for using chunks over chips. i've expirimented with both and haven't felt strongly against chips

no, the reason is because I had no idea what i was doing with the mustard sauce, and was expirimenting. There is no liquid smoke in my carolina vinegar sauce (apple cider vinegar, white pepper, black pepper, cayenne pepper, salt) but with the mustard sauce, i was toying with flavor concepts. i...

ok, so after a near escape from disaster, i got back on track but was hours late. Luau started at 2, I arrived at 6:30. I only got to an internal temp of 185, but it was barely juicy enough to pull #1. the Two Faux Imu styles were absurdly juicy, fell apart well. I was very happy with all three...

I'm a carolina vinegar sauce man when it comes to my pork. I'm sure there are some fine tomato based sauces, but I don't ever make them. I'm considering making a south carolina mustard sauce as well, but i'll just be winging it from chats i've had with people who've made it before. Almost...

We're having a luau Sunday to celebrate a friend's birthday, and originally I was going to try and cook pork via an Imu - the hawaiian "bury the pig" method, but for various reasons, and much to my dismay, the plan was abandoned. So it's back to the trusty Hickory smoker for the pulled pork...

i've made a Nam Prik Nam Pla, and that is def. it! it was easy to make, and has added a lot of flavor to dishes in the past week or so. it was really propular at my fish fry last weekend.