Watchoo cookin?

[Santa]

You're looking to create N02 and get it react with the water in your meat.

N02 is produced by burning nitrogen, smouldering or not. It's also a natural biproduct of propane which would enable propane smokers to get more N02 to the meat surface, converting to nitric acid.

I'd imagine that electric smokers have two problems: Less wood and a water pan. The N02 is going to grasp whatever it can and a lot of it probably ends up in the water pan.

That said, this isn't a complicated reaction. If you aren't getting enough nitric acid to form on the meat, just cure it overnight in pink salt then rinse. It's the same chemical process doing the exact same thing to the meat. Curing and smoking (a form of curing) are best friends. Don't try to separate them because some stupid bbq nerds think it's cheating.

[Santa]

Let me restate -> cure it in a rub or brine containing a small amount of pink salt. I can post the basic brines/rubs for various meats later if you guys need recipes.

You guys should both have a copy of this book by now:
http://www.amazon.com/Charcuterie-Craft ... 0393058298

It's important.

[MarcusAurelius]

Thanks, new expert. The better question would be weather or not the no2 reaction actually provides flavor, or if its merely aesthetic. I don't feel lacking in good smoke flavor, although my whole apt smelling like a smokehouse doesn't hurt.

[Santa]

Thanks, new expert. The better question would be weather or not the no2 reaction actually provides flavor, or if its merely aesthetic. I don't feel lacking in good smoke flavor, although my whole apt smelling like a smokehouse doesn't hurt.

The reaction itself should not add additional flavor. The only difference is that pink salt adds sodium. You tend to want to brine/rub with it for a few days then rinse. It'll impart quite a bit of saltiness regardless of how much you rinse. I'd imagine you'd just adjust your rub you cook with to not contain any salt. Should make up for it.

In case I didn't mention it, you need sodium nitrite. Try to source Insta Cure #1 locally. It's 6.25 percent sodium nitrite.

You can get it online, like:
http://www.sausagemaker.com/11250instac ... o28oz.aspx
or http://www.friscospices.com/p-214-cure-powder-1.aspx

The second company is local to me and will actually sell it for $1/pound if it's over 25 pounds. Thus, paying 9.99 per pound is a fucking scam and you should try to source it from a local butchery/sausage shop if you can find one. That said, the shit lasts forever. 1 oz to 25 pounds of meat is the common recommended ratio.

Stay away from Insta Cure #2 for this. It adds 1 percent sodium nitrates, which break down into sodium nitrites over time for long term curing.

Insta Cure #1 sameAs Pink Salt sameAs Prague Powder #1

[MarcusAurelius]

I'd imagine you'd just adjust your rub you cook with to not contain any salt. Should make up for it.

that doesn't sound right.


also, i'm smoking ribs, not making pastrami.

[Santa]

I'd imagine you'd just adjust your rub you cook with to not contain any salt. Should make up for it.

that doesn't sound right.


also, i'm smoking ribs, not making pastrami.

Substituting pink salt for a portion of your salt adds nitrites. Nitrites reaction with the meat are the magical things that create the ring, regardless of source.

Pastrami is red for the same reason the smoke ring is red. It's just thrown into a brine for much longer.

[Santa]

I should say, if your rub has 1/4 cup of salt, you'd take about a teaspoon out of that and substitute pink salt.

[Talenos]

Actually, according to your own book I believe, the nitrites do add a flavor to cured meats that is very specific.

[Santa]

Other than salt and the specific chemical reaction? I'll look into it but I really don't taste it.

[Fuzzy]

spinach and black bean enchiladas w/ some dirty ass rice

[Talenos]

Ground a batch of breakfast sausages, and found some veal shoulder, so I also made a batch of brats with 50/50 pork/veal.

[Santa]

Carnivore Preppers - California edition.

[MarcusAurelius]

Ground a batch of breakfast sausages, and found some veal shoulder, so I also made a batch of brats with 50/50 pork/veal.

breakfast sausage is one of the best reasons to make your own. even just pre-ground pork with your own spices comes out awesome. remind me what kind of grinder you have?

[Talenos]

Just the crappy old kitchenaid attachment. Seems to get all sinewed up fairly easily. I haven't used any back fat yet, so my sausages end up tasting much leaner than stuff you buy at a store. Works well as long as you don't overcook them. Got to make it down to the awesome butcher place in the OC sometime soon to pick some of that up and see if I can't get a pork belly as well try out some bacon.

[nippletwister]

Been cooking with quinoa a lot lately. Cut out pretty much all flour, sugar & dairy (save Greek yogurt) from my diet.

[Talenos]

The previously mentioned brats. Little guy got a bacon blanket. Beth said it tasted like Pigception.

[MarcusAurelius]

ginger / vanilla creme brulee

[violet]

Meyer Lemon Cake-I stumbled upon Meyer Lemons in Feralmart. I was excited because I've never found them anywhere I've lived before. I've wanted to try them out for awhile.

[MarcusAurelius]

roasted veg soup

[nippletwister]

Still one of my favorite things to make.

[MarcusAurelius]

word. this one i made smooth by pressing through a sieve after blending, and then thickened with some instant mashed potatoes. whisked in some sour cream i had at the end. is nice.

[Fuzzy]

I could eat this salad of chick peas, feta, cherry tomato, parsley, shallot, lemon juice and olive oil all day e'ryday.

[violet]

Gnocchi with Lemon-Basil Bechamel

[Fuzzy]

that sounds fantastic - gnocchi from scratch?

[MarcusAurelius]

dry rubbing 3 racks of ribs, 2 pork shoulders, and 2 chickens for tomorrow.

[MarcusAurelius]

pork came out amazing.

[Fuzzy]

risotto primavera

[violet]

that sounds fantastic - gnocchi from scratch?

No. I considered it though. I think it turned out pretty good. I'll probably make it again and made attempt homemade gnocchi.

[Fuzzy]

vegtetarian pad thai. it's good, but it won't convert fish sauce lovers.

[floor punching mummy]

vegtetarian pad thai. it's good, but it won't convert fish sauce lovers.

what's the best veg fish sauce analogue?

[Fuzzy]

the book contains a recipe for fishless fish sauce, so i will get back to you on that. we used soy sauce as a substitute.

ahh, nm, found it: http://www.cookstr.com/recipes/fishless-fish-sauce

as an answer to your question, i don't know the best veg* fish sauce option. soy sauce worked okay, and the pad thai tasted even better doctored up with some sriracha, fresh cilantro, peanuts, and bird's eye chilies.

[floor punching mummy]

that recipe just looks like your average thai dipping sauce, frankly. eh. i'll stick to the real, stinky thing.

[Fuzzy]

like i said, it ain't gonna convert anyone. but it was solid.

the dulse would certainly add a nice oceany flavor, if you can track it down. but if you're not vegetarian, why bother?

[nippletwister]

I started eating fish again. Wife didn't though, so, you know...

[Fuzzy]

stay strong, brother. and know that i love you.

[nippletwister]

<3

Also trying to cut back on grains and sugar. But we just moved, and the change in schedule plus tons of heavy lifting pretty much broke that. Gotta get back in the habit.

[Fuzzy]

yeah, but whatchoo cookin?

we've been doing this preparation of kale and black beans a lot lately, where you cook the beans with an onion that has been stuffed with cloves and bay. it's delicious!

[MarcusAurelius]

i do a brazillian black bean thing trying to emulate the beaudelaire iron veggie, it's killer. use orange, bay, thyme, poblanos, onions.

[Fuzzy]

i've heard you mention that before, and i've seen similar recipes. we never have orange juice on hand so i've never tried it. i'll fix that some day.

[MarcusAurelius]

i don't use OJ, i just cut up an orange and throw it in. they basically disintegrate anyway, in the 20 minutes or so i let it cook with rinsed canned black beans.

[Fuzzy]

+1 for the orange idea, -1 for using canned beans. dry4life, negro.

[MarcusAurelius]

they're fast, and honestly i think if you rinse the shit out of canned beans, they're nearly as good. and i mean rinse them till the water is clear.

[Fuzzy]

gonna have to agree to disagree on that. dry beans are so stupid easy to use, if you know when you want them you can either put them in the slow cooker overnight or while you're at work and they'll be ready to go. they taste better and their cooking liquid is an amazing vegetarian stock.

[MarcusAurelius]

bean stock? gross dude.

[Fuzzy]

dude, you don't even know.

[nippletwister]

The wife has been making healthy "refried" beans by leaving them in the slow cooker with jalepenos, onions and spices. I told her to save the bean juice. You can make some amazing soups with that stuff. Especially with quinoa.

Oh yeah, lately I've been cookin a lot more quinoa.

[Talenos]

Isn't that just beans?

[Fuzzy]

pinto bean puree, it sounds like.

bean broth is excellent for quinoa making.

[nippletwister]

It's the broth the beans were heated in.

Take the beans out and mash 'em. The water has a little bean it it, and makes a great soup base.

[MarcusAurelius]

some rajma masala (more accurately, well rinsed canned beans cooking with onions, garlic, tomato, and spices), and red onion naan. i should realize more often that i have all this stuff ready to go in my house.

[Fuzzy]

that sounds gooooooooood, we do something similar but we just call it curry :/ i'm also not a fan of making naan, any method we've done has been tedious.

[MarcusAurelius]

flour, water, baking powder, minced cooked onions optional. mix, flatten, throw it on the electric teflon flattop. takes minutes.

yeah it's not exactly the real thing, but it's pretty damn good.

[floor punching mummy]

flour, water, baking powder, minced cooked onions optional. mix, flatten, throw it on the electric teflon flattop. takes minutes.

yeah it's not exactly the real thing, but it's pretty damn good.

so, a bastardized crepe/pancake basically? not too shabby.

[MarcusAurelius]

flour, water, baking powder, minced cooked onions optional. mix, flatten, throw it on the electric teflon flattop. takes minutes.

yeah it's not exactly the real thing, but it's pretty damn good.

so, a bastardized crepe/pancake basically? not too shabby.

kinda, but no eggs. it's just a quickbread. like dumplings or something.

got a chicken in the smoker, and made an orzo salad with spinach, roasted broccoli and onions with fresh thyme & lemon vinaigrette.

[Fuzzy]

made tofu and peas stewed in a mixture of tomatoes, onions, garlic and chilies last night. my nose is still running.

[Fuzzy]

made tagine last night. sooooooooo good.

[MarcusAurelius]

blueberry pancakes, bacon, kir imperial (brut champagne and chambord)

[Fuzzy]

just gimme the champagne, plz

made ratatouille this afternoon.

[MarcusAurelius]

http://www.guardian.co.uk/lifeandstyle/ ... s-sandwich

[Talenos]

Was it as epic as it sounded?

[MarcusAurelius]

it's a pretty motherfucking good sandwich. i've certainly never had a better steak sandwich.

[MarcusAurelius]

3 pork shoulders, 2 briskets, smoked andouille, mac and cheese, mashed potatoes, broccoli for 20.

[Fuzzy]

*whistles* dang

[violet]

Slow-Cooker Cashew Chicken and Roasted Mushrooms

[MarcusAurelius]

Slow-Cooker Cashew Chicken

recipe plz thx