http://goonswithspoons.com/w/api.php?action=feedcontributions&user=Ishamael&feedformat=atomGoonsWithSpoons - User contributions [en]2024-03-29T08:43:08ZUser contributionsMediaWiki 1.34.2http://goonswithspoons.com/w/index.php?title=Category:Dill&diff=13021Category:Dill2010-08-23T14:09:15Z<p>Ishamael: New page: category:Main Ingredients</p>
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<div>[[category:Main Ingredients]]</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=Category:Pickles&diff=13020Category:Pickles2010-08-23T14:09:00Z<p>Ishamael: New page: category:Main Ingredients</p>
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<div>[[category:Main Ingredients]]</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=Refrigerator_Pickles&diff=13019Refrigerator Pickles2010-08-23T14:08:11Z<p>Ishamael: Easy refrigerator pickles</p>
<hr />
<div>==Refrigerator Pickles==<br />
<br />
I made some refrigerator pickles last weekend, to see if they have the crispness I am going for, and they were fantastic. And I took some pictures!<br />
<br />
It's a lot simpler than the processed pickle recipe. <br />
<br />
==Ingredients==<br />
<br />
*Pickling cucumbers - look for dark green, firm cucumbers without white spots<br />
*6 c. water<br />
*1/4 c. kosher salt<br />
*2 Tbsp white vinegar<br />
*peppercorns<br />
*bay leaves (1 per jar))<br />
*1/2 c. chopped dill<br />
*8 cloves chopped garlic<br />
<br />
<br />
==Instructions==<br />
<br />
First, wash the cucumbers. <br />
<br />
[[Image:Pickle1.jpg]]<br />
<br />
Then, make up some brine. Water, kosher salt, and vinegar. <br />
*6 cups water <br />
*1/4 cup kosher salt<br />
*2 tablespoons white vinegar <br />
Bring to a boil, then cool to room temperature. <br />
<br />
<br />
[[Image:Pickle2.jpg]]<br />
<br />
<br />
Then, coarsely chop some dill and garlic. <br />
<br />
* 1/2 cup coarsely chopped fresh dill <br />
*8 large fresh garlic cloves<br />
<br />
<br />
[[Image:Pickle6.jpg]]<br />
<br />
<br />
I didn't want to get the whole vat of boiling water going, so I boiled a kettle and poured boiling water into each jar to sterilize. <br />
Then I put in each of the 2 jars:<br />
*half the dill<br />
*half the garlic<br />
*4 peppercorns<br />
*a bay leaf<br />
*half the cucumbers<br />
<br />
<br />
[[Image:Pickle7.jpg]]<br />
<br />
Then, pour the brine into the jars. <br />
<br />
[[Image:Pickle4.jpg]]<br />
<br />
Make sure they are filled up to the top and that all the cucumbers are covered. <br />
<br />
[[Image:Pickle5.jpg]]<br />
<br />
Then lid them up and put them in the fridge for 7 days. <br />
<br />
<br />
[[Image:Pickle8.jpg]]<br />
<br />
They are really good, and after 2 weeks they are even better. I think they will last a month or more in the fridge, but I am not sure because I always eat them quickly. <br />
<br />
<br />
[[category:Pickles]] [[category:Ishamael's Recipes|Ishamael's Recipes]] [[category:Cucumber]] [[category:Dill]]</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Pickle8.jpg&diff=13018File:Pickle8.jpg2010-08-23T14:08:07Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Pickle5.jpg&diff=13015File:Pickle5.jpg2010-08-23T14:05:33Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Pickle6.jpg&diff=13016File:Pickle6.jpg2010-08-23T14:05:33Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Pickle7.jpg&diff=13017File:Pickle7.jpg2010-08-23T14:05:33Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Pickle2.jpg&diff=13012File:Pickle2.jpg2010-08-23T14:05:32Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Pickle3.jpg&diff=13013File:Pickle3.jpg2010-08-23T14:05:32Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Pickle4.jpg&diff=13014File:Pickle4.jpg2010-08-23T14:05:32Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Pickle1.jpg&diff=13011File:Pickle1.jpg2010-08-23T14:05:31Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=User:Ishamael&diff=13005User:Ishamael2010-08-15T22:51:13Z<p>Ishamael: Redirecting to Category:Ishamael's Recipes</p>
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<div>#REDIRECT [[Category:Ishamael's_Recipes]]</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=Strawberry_or_Peach_Jam&diff=12906Strawberry or Peach Jam2010-08-13T17:12:27Z<p>Ishamael: </p>
<hr />
<div>==Yes We Can! Making Strawberry or Peach Jam==<br />
<br />
[[Image:spjam1.jpg]]<br />
<br />
My wife and I have really gotten into doing our own canned and preserved foods this year, and it's been a lot of fun. <br />
<br />
So I thought I'd show some examples of how to do 2 simple canning projects that don't take too much prior knowledge to do easily. But please, add your own pictures and projects here and we can make this a nice compendium of canning and preserving stuff! But, we'll start simple. <br />
<br />
*Strawberry Jam<br />
*Peach Jam<br />
<br />
(These jams are made with powdered pectin, but you could make your own pectin without too much hassle.) <br />
<br />
Before you start, you will need some equipment. <br />
<br />
==Equipment==<br />
'''Jars''':<br />
<br />
[[Image:spjam2.jpg]]<br />
*Mason jars of the size you want (reusable)<br />
*Rings for those jars (also reusable)<br />
*Lids (one time use only)<br />
<br />
We got all our jars at estate and garage sales, we now have rubbermaid tubs filled with all sizes and shapes. They are pretty cheap. The lids you will have to buy new, but they aren't too expensive. The ones in the picture are the pickle jars, the jam jars are much smaller. <br />
<br />
'''Tools:'''<br />
<br />
[[Image:spjam3.jpg]]<br />
*magnetic lid grabber<br />
*plastic spatula<br />
*jar grabber<br />
*jar funnel<br />
<br />
You can get all these tools as part of a canning package at most major stores. I think we got this collection at Target.<br />
<br />
'''Pots:'''<br />
<br />
[[Image:spjam4.jpg]]<br />
* 5-8 qt. saucepan for cooking up your jams (use one bigger than the one I have in the picture)<br />
*Big boiling-water canning pot<br />
*canning rack (comes with the canner)<br />
<br />
I also made some fruit leather with leftover peaches, so you would need a blender for that as well. <br />
<br />
== Ingredients and Steps ==<br />
<br />
<br />
OK, let's look at jams first. Basically, jams are just fruit, sugar and pectin. Jellies are the same, but the fruit has been pureed or juiced, so it is smooth. Jam still has the chunks in it, which I like. Pectin is a gelling agent made from fruits, it is all-natural and has been around forever (They have found jam in the tombs of Chinese noblemen from over 1,300 years ago). So vegetarians and vegans can enjoy jam along with the omnivores. <br />
<br />
We are making cooked jams, but you can also make freezer jams that are a little simpler. But since I want to be able to store these in the pantry, we did the cooked jams. <br />
Here are the proportions for the 2 jams:<br />
<br />
*'''Strawberry'''<br />
**5 cups crushed strawberries<br />
**7 cups sugar<br />
**1 package powdered pectin<br />
<br />
*'''Peach'''<br />
**4 cups crushed peaches<br />
**5 1/2 cups sugar<br />
**2 Tbsp. lemon juice<br />
**1 package powdered pectin<br />
<br />
Our canning will follow these steps:<br />
* Buy and prepare fruit<br />
* Wash jars and rings<br />
* Sterilize jars and rings<br />
* Cook fruit mixture<br />
* Fill jars with fruit mixture<br />
* Process filled jars in boiling water<br />
* Cool jars<br />
<br />
So let's look at each step individually. <br />
<br />
==Making the Jam==<br />
<br />
*Buy and prepare fruit<br />
You will definitely want local, fresh fruit for your jams. It makes a huge difference in the final taste. We did our strawberry jam in April, and the peach in July. All the fruit was from the local farmer's market. Picking out the fruit is half the fun, after all you have to taste test a lot to be sure you have the right stuff. <br />
<br />
[[Image:spjam5.jpg]]<br />
[[Image:spjam6.jpg]]<br />
<br />
<br />
The strawberries just have to be cut, but the peaches need the skins removed. To do that, drop them into a pot of boiling water, and let them boil for 1-2 mins. Then drop them into an ice bath, and the skins will (usually) come right off. If a peach isn't ripe, you might have to just peel them with a knife. <br />
<br />
<br />
*Wash jars and rings<br />
Put all your jars and rings into the dishwasher, or you can hand-wash them. Either way, be sure to rinse them thoroughly to get all the soap out. <br />
[[Image:spjam7.jpg]]<br />
<br />
<br />
*Sterilize jars and rings<br />
Get your big canning pot full of water and up to a boil (this takes a while, it's a lot of water). <br />
<br />
Then, using your jar grabber, drop the jars slowly into the boiling water. Quart jars can be put in the jar rack, but the jelly jars work easier just being set on the bottom. Then drop all the rings in as well. <br />
[[Image:spjam8.jpg]]<br />
<br />
<br />
Let them boil for a few minutes, then pull the jars out. Use the magnetic lid grabber to get the rings out. Set all the jars on a towel to dry. <br />
[[Image:spjam9.jpg]]<br />
<br />
<br />
<br />
*Cook fruit mixture<br />
Now it's time to make your jam. The process is the same for most jams:<br />
<br />
*Jam-making process<br />
**smash the fruit<br />
**put the fruit and pectin in a pot<br />
**bring the fruit and pectin to a boil<br />
**add the sugar<br />
**bring back to a boil<br />
**boil one minute<br />
<br />
So, do that!<br />
<br />
[[Image:spjam10.jpg]]<br />
[[Image:spjam11.jpg]]<br />
[[Image:spjam12.jpg]]<br />
[[Image:spjam13.jpg]]<br />
<br />
<br />
<br />
*Fill jars with fruit mixture<br />
<br />
So, first put your lids in a shallow dish and pour some boiling water on them. This will soften the wax around the edges so it seals well.<br />
[[Image:spjam14.jpg]]<br />
<br />
<br />
Then, take your jars, and using the funnel, fill them. Leave about a quarter to half an inch of headspace at the top. <br />
<br />
[[Image:spjam15.jpg]]<br />
[[Image:spjam16.jpg]]<br />
<br />
<br />
Use a cloth to clean the threads and lip, and then place the lid on. Put the ring over that and tighten it down hard. <br />
<br />
<br />
*Process filled jars in boiling water<br />
<br />
Now, take your filled jars and drop them slowly into the boiling water canner. Quart jars can go in the jar racks but the jam jars can just sit on the bottom. <br />
[[Image:spjam17.jpg]]<br />
<br />
<br />
Cover the pot and process them (aka boil them) for 10 minutes. <br />
<br />
[[Image:spjam18.jpg]]<br />
<br />
<br />
*Cool jars<br />
Remove the jars from the canner with your jar grabber, and set them on a towel. They are very hot at this point!<br />
[[Image:spjam19.jpg]]<br />
[[Image:spjam20.jpg]]<br />
<br />
<br />
They now have to cool for at least a day. After 24 hours, press down on the lids in the center. <br />
<br />
[[Image:spjam21.jpg]]<br />
<br />
<br />
If it pops like a Snapple cap, that jar is no good. Put that jar in the fridge and use it within a week or so. If the lid doesn't pop, it has sealed correctly and can be stored in the pantry for a year or so. <br />
[[Image:spjam22.jpg]]<br />
<br />
<br />
There we go! Strawberry and peach jam!<br />
<br />
[[Image:spjam23.jpg]]<br />
<br />
The amount of fruit we bought was way too much for both jams. We ended up making 28 jars of strawberry jam, and after we made 12 jars of peach jam, we had enough to also do 4 jars of canned peaches and 2 trays of fruit leather.<br />
<br />
Enjoy!<br />
<br />
[[category:Jams/Jellies]] [[category:Ishamael's Recipes|Ishamael's Recipes]] [[category:Preserves]] [[category:Strawberry]] [[category:Peach]]</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=Strawberry_or_Peach_Jam&diff=12905Strawberry or Peach Jam2010-08-13T17:11:59Z<p>Ishamael: Delicious and simple homemade peach or strawberry jam!</p>
<hr />
<div>==Yes We Can! Making Strawberry or Peach Jam==<br />
<br />
[[Image:spjam1.jpg]]<br />
<br />
My wife and I have really gotten into doing our own canned and preserved foods this year, and it's been a lot of fun. <br />
<br />
So I thought I'd show some examples of how to do 3 simple canning projects that don't take too much prior knowledge to do easily. But please, add your own pictures and projects here and we can make this a nice compendium of canning and preserving stuff! But, we'll start simple. <br />
<br />
*Strawberry Jam<br />
*Peach Jam<br />
<br />
(These jams are made with powdered pectin, but you could make your own pectin without too much hassle.) <br />
<br />
Before you start, you will need some equipment. <br />
<br />
==Equipment==<br />
'''Jars''':<br />
<br />
[[Image:spjam2.jpg]]<br />
*Mason jars of the size you want (reusable)<br />
*Rings for those jars (also reusable)<br />
*Lids (one time use only)<br />
<br />
We got all our jars at estate and garage sales, we now have rubbermaid tubs filled with all sizes and shapes. They are pretty cheap. The lids you will have to buy new, but they aren't too expensive. The ones in the picture are the pickle jars, the jam jars are much smaller. <br />
<br />
'''Tools:'''<br />
<br />
[[Image:spjam3.jpg]]<br />
*magnetic lid grabber<br />
*plastic spatula<br />
*jar grabber<br />
*jar funnel<br />
<br />
You can get all these tools as part of a canning package at most major stores. I think we got this collection at Target.<br />
<br />
'''Pots:'''<br />
<br />
[[Image:spjam4.jpg]]<br />
* 5-8 qt. saucepan for cooking up your jams (use one bigger than the one I have in the picture)<br />
*Big boiling-water canning pot<br />
*canning rack (comes with the canner)<br />
<br />
I also made some fruit leather with leftover peaches, so you would need a blender for that as well. <br />
<br />
== Ingredients and Steps ==<br />
<br />
<br />
OK, let's look at jams first. Basically, jams are just fruit, sugar and pectin. Jellies are the same, but the fruit has been pureed or juiced, so it is smooth. Jam still has the chunks in it, which I like. Pectin is a gelling agent made from fruits, it is all-natural and has been around forever (They have found jam in the tombs of Chinese noblemen from over 1,300 years ago). So vegetarians and vegans can enjoy jam along with the omnivores. <br />
<br />
We are making cooked jams, but you can also make freezer jams that are a little simpler. But since I want to be able to store these in the pantry, we did the cooked jams. <br />
Here are the proportions for the 2 jams:<br />
<br />
*'''Strawberry'''<br />
**5 cups crushed strawberries<br />
**7 cups sugar<br />
**1 package powdered pectin<br />
<br />
*'''Peach'''<br />
**4 cups crushed peaches<br />
**5 1/2 cups sugar<br />
**2 Tbsp. lemon juice<br />
**1 package powdered pectin<br />
<br />
Our canning will follow these steps:<br />
* Buy and prepare fruit<br />
* Wash jars and rings<br />
* Sterilize jars and rings<br />
* Cook fruit mixture<br />
* Fill jars with fruit mixture<br />
* Process filled jars in boiling water<br />
* Cool jars<br />
<br />
So let's look at each step individually. <br />
<br />
==Making the Jam==<br />
<br />
*Buy and prepare fruit<br />
You will definitely want local, fresh fruit for your jams. It makes a huge difference in the final taste. We did our strawberry jam in April, and the peach in July. All the fruit was from the local farmer's market. Picking out the fruit is half the fun, after all you have to taste test a lot to be sure you have the right stuff. <br />
<br />
[[Image:spjam5.jpg]]<br />
[[Image:spjam6.jpg]]<br />
<br />
<br />
The strawberries just have to be cut, but the peaches need the skins removed. To do that, drop them into a pot of boiling water, and let them boil for 1-2 mins. Then drop them into an ice bath, and the skins will (usually) come right off. If a peach isn't ripe, you might have to just peel them with a knife. <br />
<br />
<br />
*Wash jars and rings<br />
Put all your jars and rings into the dishwasher, or you can hand-wash them. Either way, be sure to rinse them thoroughly to get all the soap out. <br />
[[Image:spjam7.jpg]]<br />
<br />
<br />
*Sterilize jars and rings<br />
Get your big canning pot full of water and up to a boil (this takes a while, it's a lot of water). <br />
<br />
Then, using your jar grabber, drop the jars slowly into the boiling water. Quart jars can be put in the jar rack, but the jelly jars work easier just being set on the bottom. Then drop all the rings in as well. <br />
[[Image:spjam8.jpg]]<br />
<br />
<br />
Let them boil for a few minutes, then pull the jars out. Use the magnetic lid grabber to get the rings out. Set all the jars on a towel to dry. <br />
[[Image:spjam9.jpg]]<br />
<br />
<br />
<br />
*Cook fruit mixture<br />
Now it's time to make your jam. The process is the same for most jams:<br />
<br />
*Jam-making process<br />
**smash the fruit<br />
**put the fruit and pectin in a pot<br />
**bring the fruit and pectin to a boil<br />
**add the sugar<br />
**bring back to a boil<br />
**boil one minute<br />
<br />
So, do that!<br />
<br />
[[Image:spjam10.jpg]]<br />
[[Image:spjam11.jpg]]<br />
[[Image:spjam12.jpg]]<br />
[[Image:spjam13.jpg]]<br />
<br />
<br />
<br />
*Fill jars with fruit mixture<br />
<br />
So, first put your lids in a shallow dish and pour some boiling water on them. This will soften the wax around the edges so it seals well.<br />
[[Image:spjam14.jpg]]<br />
<br />
<br />
Then, take your jars, and using the funnel, fill them. Leave about a quarter to half an inch of headspace at the top. <br />
<br />
[[Image:spjam15.jpg]]<br />
[[Image:spjam16.jpg]]<br />
<br />
<br />
Use a cloth to clean the threads and lip, and then place the lid on. Put the ring over that and tighten it down hard. <br />
<br />
<br />
*Process filled jars in boiling water<br />
<br />
Now, take your filled jars and drop them slowly into the boiling water canner. Quart jars can go in the jar racks but the jam jars can just sit on the bottom. <br />
[[Image:spjam17.jpg]]<br />
<br />
<br />
Cover the pot and process them (aka boil them) for 10 minutes. <br />
<br />
[[Image:spjam18.jpg]]<br />
<br />
<br />
*Cool jars<br />
Remove the jars from the canner with your jar grabber, and set them on a towel. They are very hot at this point!<br />
[[Image:spjam19.jpg]]<br />
[[Image:spjam20.jpg]]<br />
<br />
<br />
They now have to cool for at least a day. After 24 hours, press down on the lids in the center. <br />
<br />
[[Image:spjam21.jpg]]<br />
<br />
<br />
If it pops like a Snapple cap, that jar is no good. Put that jar in the fridge and use it within a week or so. If the lid doesn't pop, it has sealed correctly and can be stored in the pantry for a year or so. <br />
[[Image:spjam22.jpg]]<br />
<br />
<br />
There we go! Strawberry and peach jam!<br />
<br />
[[Image:spjam23.jpg]]<br />
<br />
The amount of fruit we bought was way too much for both jams. We ended up making 28 jars of strawberry jam, and after we made 12 jars of peach jam, we had enough to also do 4 jars of canned peaches and 2 trays of fruit leather.<br />
<br />
Enjoy!<br />
<br />
[[category:Jams/Jellies]] [[category:Ishamael's Recipes|Ishamael's Recipes]] [[category:Preserves]] [[category:Strawberry]] [[category:Peach]]</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam22.jpg&diff=12903File:Spjam22.jpg2010-08-13T17:06:29Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam23.jpg&diff=12904File:Spjam23.jpg2010-08-13T17:06:29Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam21.jpg&diff=12902File:Spjam21.jpg2010-08-13T17:06:28Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam17.jpg&diff=12898File:Spjam17.jpg2010-08-13T17:05:19Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam18.jpg&diff=12899File:Spjam18.jpg2010-08-13T17:05:19Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam19.jpg&diff=12900File:Spjam19.jpg2010-08-13T17:05:19Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam20.jpg&diff=12901File:Spjam20.jpg2010-08-13T17:05:19Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam13.jpg&diff=12894File:Spjam13.jpg2010-08-13T17:05:18Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam14.jpg&diff=12895File:Spjam14.jpg2010-08-13T17:05:18Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam15.jpg&diff=12896File:Spjam15.jpg2010-08-13T17:05:18Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam16.jpg&diff=12897File:Spjam16.jpg2010-08-13T17:05:18Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam11.jpg&diff=12892File:Spjam11.jpg2010-08-13T17:05:17Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam12.jpg&diff=12893File:Spjam12.jpg2010-08-13T17:05:17Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam10.jpg&diff=12891File:Spjam10.jpg2010-08-13T16:03:16Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam6.jpg&diff=12887File:Spjam6.jpg2010-08-13T16:03:15Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam7.jpg&diff=12888File:Spjam7.jpg2010-08-13T16:03:15Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam8.jpg&diff=12889File:Spjam8.jpg2010-08-13T16:03:15Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam9.jpg&diff=12890File:Spjam9.jpg2010-08-13T16:03:15Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam3.jpg&diff=12884File:Spjam3.jpg2010-08-13T16:03:14Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam4.jpg&diff=12885File:Spjam4.jpg2010-08-13T16:03:14Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam5.jpg&diff=12886File:Spjam5.jpg2010-08-13T16:03:14Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam1.jpg&diff=12882File:Spjam1.jpg2010-08-13T16:03:13Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Spjam2.jpg&diff=12883File:Spjam2.jpg2010-08-13T16:03:13Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=Oyakodon_by_GodsMullet&diff=7070Oyakodon by GodsMullet2007-07-29T02:41:46Z<p>Ishamael: </p>
<hr />
<div>by [[:category:GodsMullet's Recipes|GodsMullet]], submitted by [[:category:Ishamael's Recipes|Ishamael]]<br />
<br />
==INTRODUCTION==<br />
Here's the basic recipe for Oyakodon. I know it's a little bit rushed, however I have plans for later on tonight. Like the majority of these recipes, you can pretty much add to it what you please, like mushrooms, snow peas, green beans, etc. I have some green beans that are going to turn in a few days so I'm going to use that in here.<br />
<br />
<br />
[[Image:Godsmullet1.jpg]]<br />
<br />
==INGREDIENTS==<br />
<br />
*2 Chicken Thighs<br />
*4 to 5 Green Beans<br />
*1 small Yellow Onion (sliced into thin strips)<br />
*1 shallot (finely chopped)<br />
*Ginger to taste (minced)<br />
*Garlic to taste (finely chopped)<br />
*2 Eggs (beaten)<br />
*1/2 cup Dashi or Chicken Stock<br />
*3 Tbsp Soy Sauce<br />
*2 Tbsp Mirin<br />
*1 Tbsp Sugar<br />
*Green Onion for garnish<br />
<br />
==PREPARATION==<br />
<br />
[[Image:Godsmullet2.jpg]]<br />
<br />
<br />
Skin and chop the chicken into bite-sized pieces. You should be able to pull the skin off with reletive ease, and then cut around the bone. Saute the onion, garlic, beans, and shallot, and ginger in the dashi for about 5 minutes.<br />
<br />
<br />
[[Image:Godsmullet3.jpg]]<br />
<br />
Add the chicken. About mid-way through cooking the chicken mix the Soy Sauce, mirin, and sugar, and slowly add 1/2 of it too the chicken. BTW, if you want a more yellowy-oyakodon, use a light soy sauce instead and water down the stock a tad (otherwise it'd be too salty). I'm using standard dark soy here.<br />
<br />
<br />
[[Image:Godsmullet4.jpg]]<br />
<br />
Once the chicken is cooked, check the flavor and add more of the soy sauce mixture if it needs it. If you prefer a more thicker sauce, add about a Tbsp of flour or 1/2 Tbsp of corn starch and let it simmer for 5 minutes while stiring it constantly. Slowly drizzle the beaten eggs on top of the chicken. Let it cook until the eggs start to harden. Flip the Oyakodon onto a bowl of hot rice - follow the recipe for sticky rice on the first page, however, don't cool it off and don't add the vinegar-sugar mixture to it. The heat of the rice should finish cooking the eggs. Garnish and serve.<br />
<br />
<br />
[[Image:Godsmullet5.jpg]]<br />
<br />
[[category:Rice]] [[category:Chicken]] [[category:Japanese]] [[category:Dinner]] [[category:Main_Course]][[category:Easy]] [[:category:GodsMullet's Recipes|GodsMullet's Recipes]]<br />
<br />
__FORCETOC__</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=Oyakodon_by_GodsMullet&diff=7069Oyakodon by GodsMullet2007-07-29T02:33:13Z<p>Ishamael: Oyakodon by GodsMullet</p>
<hr />
<div>by GodsMullet, submitted by [[:category:Ishamael's Recipes|Ishamael]]<br />
<br />
==INTRODUCTION==<br />
Here's the basic recipe for Oyakodon. I know it's a little bit rushed, however I have plans for later on tonight. Like the majority of these recipes, you can pretty much add to it what you please, like mushrooms, snow peas, green beans, etc. I have some green beans that are going to turn in a few days so I'm going to use that in here.<br />
<br />
<br />
[[Image:Godsmullet1.jpg]]<br />
<br />
==INGREDIENTS==<br />
<br />
*2 Chicken Thighs<br />
*4 to 5 Green Beans<br />
*1 small Yellow Onion (sliced into thin strips)<br />
*1 shallot (finely chopped)<br />
*Ginger to taste (minced)<br />
*Garlic to taste (finely chopped)<br />
*2 Eggs (beaten)<br />
*1/2 cup Dashi or Chicken Stock<br />
*3 Tbsp Soy Sauce<br />
*2 Tbsp Mirin<br />
*1 Tbsp Sugar<br />
*Green Onion for garnish<br />
<br />
==PREPARATION==<br />
<br />
[[Image:Godsmullet2.jpg]]<br />
<br />
<br />
Skin and chop the chicken into bite-sized pieces. You should be able to pull the skin off with reletive ease, and then cut around the bone. Saute the onion, garlic, beans, and shallot, and ginger in the dashi for about 5 minutes.<br />
<br />
<br />
[[Image:Godsmullet3.jpg]]<br />
<br />
Add the chicken. About mid-way through cooking the chicken mix the Soy Sauce, mirin, and sugar, and slowly add 1/2 of it too the chicken. BTW, if you want a more yellowy-oyakodon, use a light soy sauce instead and water down the stock a tad (otherwise it'd be too salty). I'm using standard dark soy here.<br />
<br />
<br />
[[Image:Godsmullet4.jpg]]<br />
<br />
Once the chicken is cooked, check the flavor and add more of the soy sauce mixture if it needs it. If you prefer a more thicker sauce, add about a Tbsp of flour or 1/2 Tbsp of corn starch and let it simmer for 5 minutes while stiring it constantly. Slowly drizzle the beaten eggs on top of the chicken. Let it cook until the eggs start to harden. Flip the Oyakodon onto a bowl of hot rice - follow the recipe for sticky rice on the first page, however, don't cool it off and don't add the vinegar-sugar mixture to it. The heat of the rice should finish cooking the eggs. Garnish and serve.<br />
<br />
<br />
[[Image:Godsmullet5.jpg]]<br />
<br />
[[category:Rice]] [[category:Chicken]] [[category:Japanese]] [[category:Dinner]] [[category:Main_Course]][[category:Easy]]<br />
<br />
__FORCETOC__</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Godsmullet5.jpg&diff=7068File:Godsmullet5.jpg2007-07-29T02:31:02Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Godsmullet4.jpg&diff=7067File:Godsmullet4.jpg2007-07-29T02:30:48Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Godsmullet3.jpg&diff=7066File:Godsmullet3.jpg2007-07-29T02:30:31Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Godsmullet2.jpg&diff=7065File:Godsmullet2.jpg2007-07-29T02:30:09Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Godsmullet1.jpg&diff=7064File:Godsmullet1.jpg2007-07-29T02:29:39Z<p>Ishamael: </p>
<hr />
<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=Category:Chtuluburger%27s_Recipes&diff=4497Category:Chtuluburger's Recipes2006-07-11T00:41:01Z<p>Ishamael: </p>
<hr />
<div>[[category:Recipes by Author]]</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=Smoked_Ribs_and_Brisket&diff=4496Smoked Ribs and Brisket2006-07-11T00:39:11Z<p>Ishamael: </p>
<hr />
<div>by Chtuluburger, Submitted by Ishamael<br />
<br />
Smoked ribs and brisket a.k.a. "I smoked meat all day and it was awesome"<br />
<br />
<br />
==I smoked meat all day and it was awesome==<br />
This is a long thread about smoking meat. If you can't find the time to read this you will never smoke meat because it takes much longer to do the smoking part than it does to do this here reading part.<br />
<br />
On father's day my wife* went beyond the call of duty and bought for me a Weber smoker and my intestines will never be the same.<br />
<br />
I'd never smoked meats before and had no idea how to go about it. I spent this past week reading up on how to make rubs, when to baste, and stuff about "vents" and "maintaining temperature" that I still don't have the hang of. What I found out today is that with this magical invention even one with dubious smoking credentials such as myself can make food that would even make the intrepid "Macho Man" Randy Savage weep big round tears of euphoric, carnivorous, joy.<br />
<br />
==INGREDIENTS==<br />
Our honorable, tasty, animal parts were:<br />
*2 Racks of beef ribs<br />
*1 Rack pork loin ribs<br />
*1 Beef brisket (trimmed and about 4 pounds)<br />
<br />
I made the rub last night. Taken almost directly from The Virtual Weber bullet's website where I got up to lvl 3 Apprentice Smokester in 4 hours.<br />
<br />
==THE RUB==<br />
Like I said, I'm only lvl 3 but from what I have learned, rubbing is cool. I don't know what it does but it has to do something with salt on meat sucks out suck and puts in awesome. That and sugar gets crunchy and dark and looks burnt but tastes like what it would feel like to be a F16 flying the speed of sound while having sex with a Lamborghini and right when it's about to blow a load of JP8 all over the Lamborghini. it wins Megabucks.<br />
<br />
*1/4 cup sugar<br />
*1/4 cup non-iodized table salt<br />
*1/8 cup brown sugar, dried<br />
*4 teaspoons chili powder<br />
*2 teaspoons ground cumin<br />
*1 teaspoon Accent (MSG)<br />
*1 teaspoon cayenne pepper<br />
*1 teaspoon black pepper, freshly ground<br />
*1 teaspoon granulated garlic powder<br />
*1 teaspoon onion powder<br />
<br />
[[Image:Spices_1.jpg]]<br />
<br />
<br />
I didn't have cayenne pepper so I improvised and used some paprika, more for color than taste.<br />
<br />
<br />
==PREPARATION==<br />
I woke up at 8:00 and immediately got to rubbing my meat. Then I went to the kitchen.<br />
<br />
Before you apply your rub to ribs it's very important to remove the membrane. There is a thin membrane on the back of a rack of ribs. I removed it scraping up a corner of it with a butter knife, then grabbing it with a paper towel and peeling it off. It's very slippery so use a paper towel or pliers.<br />
<br />
[[Image:Membrane.jpg]]<br />
<br />
With the membrane removed I then sprinkled the rub over them fairly generously, then massaged it in with my fingertips.<br />
<br />
[[Image:Ribswithrub.jpg]]<br />
<br />
==EQUIPMENT==<br />
It was getting close to cooking time so I took inventory of my equipment.<br />
<br />
Thermometer<br />
<br />
[[Image:Thermometer.jpg]]<br />
<br />
Tongs<br />
<br />
[[Image:Tongs.jpg]]<br />
<br />
Charcoal<br />
<br />
[[Image:Charcoal.jpg]]<br />
<br />
Something to make the coals hot<br />
<br />
[[Image:Chimney.jpg]]<br />
<br />
Something to protect my hands while I handle the chimney<br />
<br />
[[Image:Gloves.jpg]]<br />
<br />
Fire extinguisher<br />
<br />
[[Image:Fireextinguisher.jpg]]<br />
<br />
Gladys<br />
<br />
[[Image:Gladys.jpg]]<br />
<br />
And my mitts.<br />
<br />
[[Image:Mits.jpg]]<br />
<br />
==COOKING==<br />
10:00 Start the smoker and soak wood chips.<br />
<br />
I had never used a chimney starter before and I hope I never bbq without it again. No lighter fluid is necessary. You just flip it over and fill the bottom compartment with 2 pieces of crumpled up newspaper. Turn it upright and load it full of charcoal. Then place it on your charcoal grate and light the paper. Twenty to thirty minutes later you've got some hot coals.<br />
<br />
[[Image:Hotcoals.jpg]]<br />
<br />
<br />
I dumped them into the smoker then filled up the chimney with black coals and poured them on the hot ones.<br />
<br />
With that done I assembled the smoker, added some wood chips, filled the water pan up with warm water and waited an hour.<br />
<br />
[[Image:Wotan.jpg]]<br />
<br />
<br />
When that was done I went in and prepared the pork ribs. The skewer is there so that I can get them to stand up, the rib rack just isn't big enough for theses guys and I didn't want to cut up the rack.<br />
<br />
[[Image:Rawribs.jpg]]<br />
<br />
<br />
11:00 Hot beef injection.<br />
<br />
The brisket and beef ribs went in first because the pork ribs need less cooking time.<br />
<br />
[[Image:Intothefire.jpg]]<br />
<br />
As you can see the brisket is on the bottom. There is a thick layer of fat on one side of the brisket that you keep on top. When the fat is on top as it reduces it drains down keeping the meat moist. I didn't want that draining onto the ribs. It's better placed over the pan dripping it's fatty juices into the water to be cycled through the cooker making everything good n' juicy.<br />
<br />
I'm a little what you could call analytical and made a spreadsheet the night before of what time to put things in, what time to turn, baste, remove, rest etc. It didn't really work out that way because hey.. vents and temperature and stuff. It was hotter than I wanted but I'll give you the gist of the process without vent details because my information would probably do more harm than good if you're trying to learn how to smoke.<br />
<br />
As much as you want to peek this is about sloooow cooking and every time you open up your smoker to peek you can add 15 minutes to cooking time so just don't do it ok.<br />
<br />
12:00 Added more chips and water. It's a furnace so I close off the vents some. I hadn't noticed that two of the bottom vents were wide open causing lots of air to get into my coals making the temp go way up.<br />
<br />
Hetero lifemate and forums goon Anybody shows up with some Mike's hard lemonade/icetea and it was good. He's a lvl 2 Smokester but he did some serious poopsocking today.<br />
<br />
1:30 Pork ribs enter the hoary breath of Wotan.<br />
This was the first time I'd gotten to see what was going on inside, I'd say things look like they are coming along nicely.<br />
<br />
[[Image:Hungrywife.jpg]]<br />
<br />
I also basted the brisket and beef ribs for the first time. The bastes are as follows:<br />
<br />
Brisket Baste:<br />
4 Parts Apple Juice<br />
1 Part Gentleman's Jack Daniels<br />
<br />
Ribs Baste (used on both ribs)<br />
Baby Ray's Honey Bbq sauce thinned out with apple cider vinegar<br />
Dash of apple juice<br />
<br />
The Brisket baste worked well in an atomizer so that I could just spray it on. The bbq sauce one had problems with the spritzer, the spices would get clogged up in it's nozzle so I just used a brush to mop it on.<br />
<br />
1:45 Lets grab some drinks and shoot stuff.<br />
Nothing says "I like drinking, lighting fires, and shooting at bugs" like some drinks, a controlled fire, and shooting at bugs on full auto in the backyard.<br />
<br />
[[Image:Toy.jpg]]<br />
<br />
3:00 Turn and baste time<br />
The beef ribs and brisket were ready to get turned over and basted again.<br />
<br />
[[Image:Turnandbaste.jpg]]<br />
<br />
4:00 Was supposed to be turn over pork ribs and baste the rest but oh shit it was too hot and the beef ribs are done. I thought it was going to take them longer, vents and stuff. Beef ribs come out. My oldest daughter, the slathermaster, slathered them with Baby Ray's Honey BBQ sauce and put them in a foil pan covered with aluminum foil and put them in an oven set on warm.<br />
<br />
Preslather<br />
<br />
[[Image:Ribsdone-preslather.jpg]]<br />
<br />
Postslather<br />
<br />
[[Image:Ribsdone-postslather.jpg]]<br />
<br />
<br />
At this point we had more room and I wanted to unfurl the pork ribs. I was also concerned that the part of them that overlapped wasn't going to get good color. We unskewered them and it was beautiful.<br />
<br />
When we tried to use tongs to move the pork ribs onto the grill half of them decided to stay in bed another 15 minutes. Mmmmmmm, baby you know I love it when you tease me that way.<br />
<br />
[[Image:Oopsbrokeribs.jpg]]<br />
<br />
5:00 Mopped pork ribs. Removed brisket, wrapped it in aluminum foil and set it to rest.<br />
<br />
Enter the Dragon<br />
<br />
[[Image:Wotansbreath.jpg]]<br />
<br />
6:00 Victory is ours. My wife had made cornbread, the food was ready, and the Gods smiled upon us. Life is good.<br />
<br />
Edit: This is "Anybody" and myself. Not myself and my wife. She was inside being awesome (NOT entries 3, 4, 5, 9, 10, 12, 13 )<br />
<br />
[[Image:Victory.jpg]]<br />
<br />
Remember to cut the brisket against the grain! That's what I was told. I have no idea if I did that.<br />
<br />
[[Image:Brisket.jpg]]<br />
<br />
Ready to serve!<br />
<br />
[[Image:Wishyouwerehere.jpg]]<br />
<br />
Syd liked the ribs. He's also a good sport that probably won't tell his school counselor that his dad painted him with a basting brush.<br />
<br />
[[Image:Mmmmribs.jpg]]<br />
<br />
So did Riley.<br />
<br />
[[Image:YayBones.jpg]]<br />
<br />
If you like to bbq/grill I highly recommend you trying to get your hands on a Weber Smokey Mountain cooker smoker. It's a great excuse to basically do nothing all day and have it look like you did something awesome, and delicious. Shoot at bugs with bb guns too, it's good for the soul.<br />
<br />
*wife[http://thesaurus.reference.com/search?q=awesome]<br />
<br />
<br />
[[category:Beef]] [[category:Chtuluburger's Recipes|Chtuluburger's Recipes]] [[category:Pork]] [[category:Dinner]] [[category:Main_Course]]</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=Smoked_Ribs_and_Brisket&diff=4495Smoked Ribs and Brisket2006-07-11T00:37:26Z<p>Ishamael: I smoked meat all day and it was awesome</p>
<hr />
<div>by Chtuluburger, Submitted by Ishamael<br />
<br />
Smoked ribs and brisket a.k.a. "I smoked meat all day and it was awesome"<br />
<br />
<br />
==I smoked meat all day and it was awesome==<br />
This is a long thread about smoking meat. If you can't find the time to read this you will never smoke meat because it takes much longer to do the smoking part than it does to do this here reading part.<br />
<br />
On father's day my wife* went beyond the call of duty and bought for me a Weber smoker and my intestines will never be the same.<br />
<br />
I'd never smoked meats before and had no idea how to go about it. I spent this past week reading up on how to make rubs, when to baste, and stuff about "vents" and "maintaining temperature" that I still don't have the hang of. What I found out today is that with this magical invention even one with dubious smoking credentials such as myself can make food that would even make the intrepid "Macho Man" Randy Savage weep big round tears of euphoric, carnivorous, joy.<br />
<br />
==INGREDIENTS==<br />
Our honorable, tasty, animal parts were:<br />
2 Racks of beef ribs<br />
1 Rack pork loin ribs<br />
1 Beef brisket (trimmed and about 4 pounds)<br />
<br />
I made the rub last night. Taken almost directly from The Virtual Weber bullet's website where I got up to lvl 3 Apprentice Smokester in 4 hours.<br />
<br />
==THE RUB==<br />
Like I said, I'm only lvl 3 but from what I have learned, rubbing is cool. I don't know what it does but it has to do something with salt on meat sucks out suck and puts in awesome. That and sugar gets crunchy and dark and looks burnt but tastes like what it would feel like to be a F16 flying the speed of sound while having sex with a Lamborghini and right when it's about to blow a load of JP8 all over the Lamborghini. it wins Megabucks.<br />
<br />
1/4 cup sugar<br />
1/4 cup non-iodized table salt<br />
1/8 cup brown sugar, dried<br />
4 teaspoons chili powder<br />
2 teaspoons ground cumin<br />
1 teaspoon Accent (MSG)<br />
1 teaspoon cayenne pepper<br />
1 teaspoon black pepper, freshly ground<br />
1 teaspoon granulated garlic powder<br />
1 teaspoon onion powder<br />
<br />
[[Image:Spices_1.jpg]]<br />
<br />
<br />
I didn't have cayenne pepper so I improvised and used some paprika, more for color than taste.<br />
<br />
<br />
==PREPARATION==<br />
I woke up at 8:00 and immediately got to rubbing my meat. Then I went to the kitchen.<br />
<br />
Before you apply your rub to ribs it's very important to remove the membrane. There is a thin membrane on the back of a rack of ribs. I removed it scraping up a corner of it with a butter knife, then grabbing it with a paper towel and peeling it off. It's very slippery so use a paper towel or pliers.<br />
<br />
[[Image:Membrane.jpg]]<br />
<br />
With the membrane removed I then sprinkled the rub over them fairly generously, then massaged it in with my fingertips.<br />
<br />
[[Image:Ribswithrub.jpg]]<br />
<br />
==EQUIPMENT==<br />
It was getting close to cooking time so I took inventory of my equipment.<br />
<br />
Thermometer<br />
<br />
[[Image:Thermometer.jpg]]<br />
<br />
Tongs<br />
<br />
[[Image:Tongs.jpg]]<br />
<br />
Charcoal<br />
<br />
[[Image:Charcoal.jpg]]<br />
<br />
Something to make the coals hot<br />
<br />
[[Image:Chimney.jpg]]<br />
<br />
Something to protect my hands while I handle the chimney<br />
<br />
[[Image:Gloves.jpg]]<br />
<br />
Fire extinguisher<br />
<br />
[[Image:Fireextinguisher.jpg]]<br />
<br />
Gladys<br />
<br />
[[Image:Gladys.jpg]]<br />
<br />
And my mitts.<br />
<br />
[[Image:Mits.jpg]]<br />
<br />
==COOKING==<br />
10:00 Start the smoker and soak wood chips.<br />
<br />
I had never used a chimney starter before and I hope I never bbq without it again. No lighter fluid is necessary. You just flip it over and fill the bottom compartment with 2 pieces of crumpled up newspaper. Turn it upright and load it full of charcoal. Then place it on your charcoal grate and light the paper. Twenty to thirty minutes later you've got some hot coals.<br />
<br />
[[Image:Hotcoals.jpg]]<br />
<br />
<br />
I dumped them into the smoker then filled up the chimney with black coals and poured them on the hot ones.<br />
<br />
With that done I assembled the smoker, added some wood chips, filled the water pan up with warm water and waited an hour.<br />
<br />
[[Image:Wotan.jpg]]<br />
<br />
<br />
When that was done I went in and prepared the pork ribs. The skewer is there so that I can get them to stand up, the rib rack just isn't big enough for theses guys and I didn't want to cut up the rack.<br />
<br />
[[Image:Rawribs.jpg]]<br />
<br />
<br />
11:00 Hot beef injection.<br />
<br />
The brisket and beef ribs went in first because the pork ribs need less cooking time.<br />
<br />
[[Image:Intothefire.jpg]]<br />
<br />
As you can see the brisket is on the bottom. There is a thick layer of fat on one side of the brisket that you keep on top. When the fat is on top as it reduces it drains down keeping the meat moist. I didn't want that draining onto the ribs. It's better placed over the pan dripping it's fatty juices into the water to be cycled through the cooker making everything good n' juicy.<br />
<br />
I'm a little what you could call analytical and made a spreadsheet the night before of what time to put things in, what time to turn, baste, remove, rest etc. It didn't really work out that way because hey.. vents and temperature and stuff. It was hotter than I wanted but I'll give you the gist of the process without vent details because my information would probably do more harm than good if you're trying to learn how to smoke.<br />
<br />
As much as you want to peek this is about sloooow cooking and every time you open up your smoker to peek you can add 15 minutes to cooking time so just don't do it ok.<br />
<br />
12:00 Added more chips and water. It's a furnace so I close off the vents some. I hadn't noticed that two of the bottom vents were wide open causing lots of air to get into my coals making the temp go way up.<br />
<br />
Hetero lifemate and forums goon Anybody shows up with some Mike's hard lemonade/icetea and it was good. He's a lvl 2 Smokester but he did some serious poopsocking today.<br />
<br />
1:30 Pork ribs enter the hoary breath of Wotan.<br />
This was the first time I'd gotten to see what was going on inside, I'd say things look like they are coming along nicely.<br />
<br />
[[Image:Hungrywife.jpg]]<br />
<br />
I also basted the brisket and beef ribs for the first time. The bastes are as follows:<br />
<br />
Brisket Baste:<br />
4 Parts Apple Juice<br />
1 Part Gentleman's Jack Daniels<br />
<br />
Ribs Baste (used on both ribs)<br />
Baby Ray's Honey Bbq sauce thinned out with apple cider vinegar<br />
Dash of apple juice<br />
<br />
The Brisket baste worked well in an atomizer so that I could just spray it on. The bbq sauce one had problems with the spritzer, the spices would get clogged up in it's nozzle so I just used a brush to mop it on.<br />
<br />
1:45 Lets grab some drinks and shoot stuff.<br />
Nothing says "I like drinking, lighting fires, and shooting at bugs" like some drinks, a controlled fire, and shooting at bugs on full auto in the backyard.<br />
<br />
[[Image:Toy.jpg]]<br />
<br />
3:00 Turn and baste time<br />
The beef ribs and brisket were ready to get turned over and basted again.<br />
<br />
[[Image:Turnandbaste.jpg]]<br />
<br />
4:00 Was supposed to be turn over pork ribs and baste the rest but oh shit it was too hot and the beef ribs are done. I thought it was going to take them longer, vents and stuff. Beef ribs come out. My oldest daughter, the slathermaster, slathered them with Baby Ray's Honey BBQ sauce and put them in a foil pan covered with aluminum foil and put them in an oven set on warm.<br />
<br />
Preslather<br />
<br />
[[Image:Ribsdone-preslather.jpg]]<br />
<br />
Postslather<br />
<br />
[[Image:Ribsdone-postslather.jpg]]<br />
<br />
<br />
At this point we had more room and I wanted to unfurl the pork ribs. I was also concerned that the part of them that overlapped wasn't going to get good color. We unskewered them and it was beautiful.<br />
<br />
When we tried to use tongs to move the pork ribs onto the grill half of them decided to stay in bed another 15 minutes. Mmmmmmm, baby you know I love it when you tease me that way.<br />
<br />
[[Image:Oopsbrokeribs.jpg]]<br />
<br />
5:00 Mopped pork ribs. Removed brisket, wrapped it in aluminum foil and set it to rest.<br />
<br />
Enter the Dragon<br />
<br />
[[Image:Wotansbreath.jpg]]<br />
<br />
6:00 Victory is ours. My wife had made cornbread, the food was ready, and the Gods smiled upon us. Life is good.<br />
<br />
Edit: This is "Anybody" and myself. Not myself and my wife. She was inside being awesome (NOT entries 3, 4, 5, 9, 10, 12, 13 )<br />
<br />
[[Image:Victory.jpg]]<br />
<br />
Remember to cut the brisket against the grain! That's what I was told. I have no idea if I did that.<br />
<br />
[[Image:Brisket.jpg]]<br />
<br />
Ready to serve!<br />
<br />
[[Image:Wishyouwerehere.jpg]]<br />
<br />
Syd liked the ribs. He's also a good sport that probably won't tell his school counselor that his dad painted him with a basting brush.<br />
<br />
[[Image:Mmmmribs.jpg]]<br />
<br />
So did Riley.<br />
<br />
[[Image:YayBones.jpg]]<br />
<br />
If you like to bbq/grill I highly recommend you trying to get your hands on a Weber Smokey Mountain cooker smoker. It's a great excuse to basically do nothing all day and have it look like you did something awesome, and delicious. Shoot at bugs with bb guns too, it's good for the soul.<br />
<br />
[http://thesaurus.reference.com/search?q=awesome|*wife]<br />
<br />
<br />
[[category:Beef]] [[category:Chtuluburger's Recipes|Chtuluburger's Recipes]] [[category:Pork]] [[category:Dinner]] [[category:Main_Course]]</div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:YayBones.jpg&diff=4494File:YayBones.jpg2006-07-11T00:36:12Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Mmmmribs.jpg&diff=4493File:Mmmmribs.jpg2006-07-11T00:35:54Z<p>Ishamael: </p>
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<div></div>Ishamaelhttp://goonswithspoons.com/w/index.php?title=File:Brisket.jpg&diff=4492File:Brisket.jpg2006-07-11T00:35:35Z<p>Ishamael: </p>
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<div></div>Ishamael