Rojellio's Profile

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"Q" Experts - a question about green vs seasoned wood

Its about having a clean burning fire. Your smoke stack should be emitting a thin blue wisp of smoke, that is difficult to photograph. Opposed to a thick white cloud of smoke, much of which is water vapor.

Jun 08, 2010
Rojellio in Home Cooking

Drug Booze

Sounds like a novelty. Many people pine nostalgic about the old Coca Cola formula with cocaine. Empty the contents of a tube of toothache gel into a can of coke, and stir... THAT would likely give the the same amount of cocain that was formerly in Coke.

Jun 08, 2010
Rojellio in Features

Short ribs: trimming and cooking times.

It was awesome. Big & thick, tender and juicy. The detailed account of the recipe, more pics and the process are here.. http://www.thesmokering.com/forum/vie...

May 02, 2010
Rojellio in Home Cooking

Short ribs: trimming and cooking times.

Are we talking "sawed off" short ribs from the display case..... OR un-sawed "Fred Flinstone" "Dinosaur Bones" ??? {To get those you have to ask special, and know the secret handshake.....}

I Smoke them at 225F, and it takes the same 6 hrs that Pork Spare Ribs take. IF your searing them first, 5 hrs. roasting at 200F might do it. Also if your working with sawed off short ribs, the smaller hunks of meat should be done in 5 hrs at 200F

As for removing the 1/8" thick membrane.... the paper towel & butter knife aint even close to being the right tools. I have used vice grips before..... but the best way I ever heard of removing the impossible membrane is to cook it a couple hours first, and supposedly it peels right off.

As a matter of fact I am doing Dino Bones today..... I hit them with a Pastrami Rub, Salt and Nitrate a week ago. Pastrami on a Stick... or Costanza Bones.

May 02, 2010
Rojellio in Home Cooking

Is there such a thing as "beef bacon"?

I like the sort of "Beef Bacon" seasoned with Black Pepper, Corriander, Juniper, Garlic, Garlic and more Garlic... the stuff that coats your mouth with garlic laden rendered fat. Some people call it Pastrami. The stuff I have cured at home was with Brisket.

The Left hand side of the picture is Pastrami. Made from the Point. It has the same streaky appearance of bacon, and awesome Pastrami flavor. The Right hand side is Corned Beef.

If the Pastrami were only smoked to about 140F then cooked full later, it could be used jsut like Bacon. I like making "S.O.B".. Strami' On Bisquit.. with it.

Apr 25, 2010
Rojellio in General Topics

What to do with THICK kimchi juice?

I haven't tried this, or making my own Kimchee... but if I did I would use the juice in a brine for Corned Beef. Theres probably enough garlic in there for a Pastrami... So add 1 tbsp of TenderQuick per lb of Beef Brisket... OR approx the juice from one stalk of celery for "natural" Nitrate instead of TQ + 1 Cup Kosher salt. Seal it up ina zip or vac-pac bag for 10 days i the fridge, turning every other day.

Apr 19, 2010
Rojellio in Home Cooking

Grilling for a group?

Do something they have never heard of or seen before. "Fred Flinstone Ribs"... "Dinosaur Bones" and otherwise un sawed-off Beef Short Ribs. Generally you have to ask the butcher to get some out of the back, and you buy the full cryopack of 4 racks. 3 bones each rack.

I smoke them and they take as long as pork ribs about 6 hours.

Apr 18, 2010
Rojellio in Home Cooking

Pig Roast

The 50-60 pounder is a lot more feasible for a first timer. It will fit in a smaller cooker, and the cook time will be shorter too.

Many people will not remember the Pig being 50 lbs.... they will remember it being 250 lbs. Of course, if You make this an annual thing the Pig might actually be 250 lbs someday. You friends aren't going to all this trouble outsmarting you into going "whole hog" so you can do it just once. ; )

I haven't gone Whole Hog yet, but its on the must do someday list along with real Creme Brulle, Beef Wellington and boning a turkey, chicken and duck and stuffing one inside the other... then wrapping it in a bacon weave.

Apr 11, 2010
Rojellio in Home Cooking

Pig Roast

Be careful with the hole in the ground method..... a Phoenix man fell in one of those New Years eve. http://www.kpho.com/news/22096015/det... I am not entirely sure what the deal is... but considering the outcome, it seems the fire wouldn't be raging after emergency crews had already been on the scene.

When it comes to DIY projects.... Asking too many questions, is sometimes an indication that the project might not be for you. This might be such a project.

The Cinder Block cooker has been mentioned. One thing to consider is storage, or indeed hauling it in and away. A full pallet of blocks is not as compact, as 5 pieces of plywood. The Cuban Asador, 'Cuban Microwave", "Cajun Microwave", or the Chinese version can be disassembled and easily stored. You might want to consider making Whole Hog a new yearly tradition. Its a lot of research, time and resources for a one time only thing.

Another option is "Most of a Hog Cook"... A couple of Shoulder Butts, a Couple of Pork Loins, and a bunch of Ribs. Each cut of meat getting cooked differently, with the methods and techniques most appropriate for that cut of meat. To do something different and over the top with individual cuts... "Butt Bacon" is a brilliant use of a shoulder butt, and Canadian Bacon is a desirable method for cooking a Loin.

As for Ribs.... the most distinctive, and memorable Rib experience is "Fred Flinstone" ... "Dinosaur Bone" un sawed-off Beef Short Ribs. Roast Beef on a stick. One bone is plenty for most folks.... you have to buy the full cryopack consisting of 12 bones.

Some folks remember the appetizers more than the big hunks of meat. Bacon wrapped Jalapeno 'Poppers' {Atomic Buffalo Turds} are a BBQ favorite. Those are pictured in the middle of the 3rd picture below.

Apr 11, 2010
Rojellio in Home Cooking

Pink Peppercorn suggestions?

Are we talking Piper Nigrum, or schinus terebenthifolius similar to Poison Ivy??? According to the FDA the later can cause symptoms similar to those caused by poison ivy, as well as violent headaches, swollen eyelids, shortness of breath, chest pains, sore throat, hoarseness, upset stomach, diarrhea and hemorrhoids. http://www.nytimes.com/1982/03/31/gar...

If we are talking Peppercorn, as in Piper Nigrum... the colored ones are just black peppercorns with the husks still on.

Apr 07, 2010
Rojellio in Home Cooking

Liquid smoke...or not?

I am not an expert, but I do cook most of my meat on a smoker. Most of the BBQ fans I know refer to liquid smoke as "Bong Water". Your better off without it in your recipe, its very easy to use too much and go overboard. Mediocre & bad Q joints or restaurants passing off oven, pressure cooker, boiled or whatever as BBQ accomplish going overboard with the bong water all too well.

Obviously it is also possible to use too much real smoke, most often this is done with Hickory. Perhaps liquid smoke is blamed sometimes when it is not at fault.

Smoked Peppers would be a better replacement for smoke flavor. The way i understand it though.... at least according to Wikipedia many commercial producers of Chipotle dont smoke them anymore, they cook them on large industrial sized gas grills. Paprika manufactures may not be as shady, but I doubt it.

Now if your wanting to fake a smoke ring.....or make a real smoke ring absoulutly huge.. rub a couple tablespoons of TenderQuick on a big hunk of meat, let it set in for about 10-20 minutes and rinse it off. Being adverse to Liquid Smoke... I would be more inclined to fake a smoke ring, rather than fool around with faking the flavor with nuclear strength liquid smoke.

Apr 07, 2010
Rojellio in Home Cooking

Is there a name for shredded pot roast?

Sounds like pulled Beef to me. Chuck is a better meat for that, and responds better to the higher temps required for pulling/shredding... 200F. IMHO round is better for slicing, and should only be cooked to USDA 135F or slightly earlier if you dare.

YMMV. I am biased towards smoking meat. The ancient and noble art of Barbacoa. Some mention a Latino flair towards naming and cooking shredded Beef..... If you are going that route, the Asadore Cubano or "Cuban Microwave", sometimes called a "Cajun Microwave" might be a cooker of interest. Sometimes made with cinder blocks, or a plywood box lined with sheet metal. Most often used for whole hog cooks... but not necessarily exclusive to whole Hog cooks.

Apr 05, 2010
Rojellio in Home Cooking

Spatchcock vs. butterflied chicken

Some folks also call it "Roadkill" Chicken. I do it whenever I cook a chicken in the smoker. I dont skewer it, or weight it down with bricks etc. but it does lay flat which helps cook faster.

Apr 04, 2010
Rojellio in Home Cooking

4.5 lb center cut boneless pork loin roast - what's the best way to cook it? HELP!

Low and slow is best. At 225F you should be looking at 30-40 min per lb. It certainly doesn't take 12-14 hours like a Shoulder Butt... I Smoke them... just a preference. And usually they are 9 lbs full length "Brown Snake", its dark brown after spices are rubbed on.

The BEST way to prepare it IMHO... Canadian Bacon. You need Nitrate whether its chemical powder, or supposed nitrate free celery nitrate, brown sugar and 10 days in the fridge.

Apr 03, 2010
Rojellio in Home Cooking

pork shoulder vs pork loin

Usually when I smoke a Pork Butt {shoulder butt} it takes a good 12 - 14 hours at 225'ish. It will stall at 165'ish for a few hours. Once it hits 200F internal, you foil it and rest for 30-40 minutes, or up to an hour. The "Wiggle Bone" is a built in thermometer..... if the wiggle bone dont wiggle out with light pressure.... it aint gonna pull.

"Bear Paws" are the preferred tool these days for pulling/ shredding. They also come in handy for lifting a big hunk of meat, http://www.onestopjerkyshop.com/bear-... I also use them instead of the pokey fork thing when slicing big hunks of meat.

Its possible to slice pork butt.... but having a less than perfect Gallbladder.... meat that greasy is not my thing.

Pork Loin or "Amazon Brown Snake" is lovely sliced. Especially in the form of Canadian Bacon. You just need some Nitrate ... Tenderquick, Prague powder... or supposed no nitrate nitrate in the form of celery juice... some brown sugar {or MAple Sugar} and about 10 days in the fridge. For Pork Shoulders, my preference is Butt Bacon. And obviously the best use for Beef Brisket is home cured Pastrami.

Apr 03, 2010
Rojellio in Home Cooking

I bought a can of Irish Oats-now what?

I dunno if the Irish stuff in the fabulous tin is any better than $2 fiddy worth of Bulk steel cut.. Mostly they shipped it from Ireland.

IF they are steel cut you can make a Haggis... And if you have a bottle of Whiskey you can make Atholl Brose. IT almost sounds like you managed to make Atholl Brose without the Uisge.

Apr 02, 2010
Rojellio in Home Cooking

Overnight oatmeal in a thermos

A mini crockpot should work just fine. It will also be easier to clean than your thermos.

I am pretty sure they sell the mini-crock pots/ "little dipper" seperatly, I dunno mine was a freebie along with the big one.

If you soak the oats overnight with Scotch Whiskey.... you get Atholl Brose.

Apr 02, 2010
Rojellio in Home Cooking

"No Nitrate" cured meat.

"No Nitrates" Cured Meat.... This really Irks me, when I see this deceptive marketing language on a label or a menu. Especially if there is a fabulous overpricing attached to the "natural" 'no nitrate' product. You DONT get to charge more saying it isnt when it IS.

If the meat is pink {rather than overdone pot roast grey, or funky brain grey} then NITRATE's were used in the curing process. So celery juice was used as the source of nitrates. Whatever. It is still a nitrate, the person who cured the meat knows its nitrate, and why they included that ingredient. You do NOT get to say you didnt use nitrates, if you included celery juice nitrate as your source of nitrate. The "natural flavor" b.s. is deceptive, and wrong.

A person avoiding nitrates should stay out of the produce section. I understand that some people might have concerns about evil chemicals like saltpeter, Prague powder or TenderQuick. Fine. It should be disclosed that the cured meat does in fact contain Nitrates derived from Celery Juice, rather than from an evil chemical grade source.

If I extract "natural flavors" from Columbine seeds, and make a special tea.... the DA and expert witness's are going to use the word "hydrocyanic acid" rather a lot at the trial. The marketing term "Natural Flavor" will not apply.

If I extract "natural flavors" from the sap of large bread seed poppies, the DEA is going to use the word "opiate" at the trial. OR indeed, the mild opiate like sap from the wild noxiuos weed version of a very common salad green... well that's not illegal since no lawmaker has the courage to make that particular salad green illegal... but still, I cant call it "natural flavor".

If I choose a natural approach to headaches, and chew on a willow tree instead of taking chemical grade salicylic acid {aspirin} I dont get to use the marketing term "natural flavor" to explain to people what I am doing. I am ingesting an unknown dose of salicylic acid, rather than a reliable and accurate dose of the chemical stuff.

Mar 28, 2010
Rojellio in General Topics

What do you have started for the 2010 garden?

Here is my set-up. I am trying "Sure to grow" cubes, the white stuff in the flat with the large dome. Hydroponic stores have both. So far I like the cubes. The wine jug is my CO2 enrichment system. Its just water, sugar and yeast.

Mar 17, 2010
Rojellio in Gardening

pop up timer on chicken didn't pop up

I don't trust those things any further than I can throw a large Turkey. I use a Thermapen for fast accurate readings. http://www.thermoworks.com/products/t... Yes they are expensive. Its a Type K Thermocouple. IMHO the speed and accuracy are worth every penny.

Whatever you use, you should check the accuracy against boiling water. To do this, you must know what temperature water boils at your altitude. http://www.csgnetwork.com/h2oboilcalc...

Mar 15, 2010
Rojellio in Home Cooking

Favorite Shortbread Flavor?

I like to make Shortbread with Graham Flour. Just substitute, or replace a portion of regular flour.

Mar 13, 2010
Rojellio in Home Cooking

What to serve vegetarians on St. Patrick's day

Fake Mushroom bacon is an option, maybe as more of an appetizer. You can wrap Jalapeno Poppers with it.. { I prefer to call bacon wrapped 'poppers' Atomic Buffalo Turds } You just have to pre-cook the slices a bit until they are flexible.

Mushroom. "Regular Buttons" whole, or Portabello slices. Soak with Olive Oil, sprinkle with Sea or Kosher Salt. Cook. Sizzle in a pan, grill, smoke whatever. Once it rests a little, it will crisp up. Bacon Flavor is primarily salty grease. In this case the grease is Olive Oil.

; ) Dont worry too much about your Corned Beef Substitute being non-authentic, or Un-traditional. CORNED BEEF itself is a substitute!!!! In 1860'ish the people who invented celebrating St. Patrick's Day {or at least the Parade committee in New York}. went to a Kosher Butcher and axed for Back Bacon {what you might refer to as Canadian Bacon} Obviously Kosher Butchers dont especially deal with Pork... so they got Corned Beef as a substitute.

Mar 12, 2010
Rojellio in Home Cooking

Vacuum Seal Food Storage Ideas

I like to dot it this way because a custom length 11" vac bag will fit a full brisket. And with a Pork loin I could put a full length loin in one bag, rather than cutting into 4 pieces to fit in zip lock bags. For curing it gives me a leak proof seal. I prefer the convenience.

Mar 11, 2010
Rojellio in Home Cooking

uses for kimchi juice left over at bottom of jar?

Obviously with St. Patricks Day coming.... One would add some more salt, put it in rubermaid container, zip or vac bag with a Beef Brisket... and make corned Beef.

**I prefer a cure with good old fashioned Nitrates/ nitrites.. Tenderquick. And the Good old fashioned Nitrates/nitrites from smoking. But if you want a funky grey color, go with an all Kosher salt brine.

Corned Beef isnt terribly "authentic" anyway depending on your definition of authentic.. so pay no never mind do the different pickling spices. In 1860's when St Patrick's Day was invented, the NY parade committee when to Kosher Butchers and asked for Back Bacon... they got Corned Beef.

Mar 10, 2010
Rojellio in Home Cooking

Urban Composting

Here is a site with Composting info http://www.howtocompost.org/cat_gener...

Some Starbucks bag up coffee grounds for people to take... this is a wonderful way to get things started. Coffee grounds actually burn, and turn to ash.

It also helps to jump start the bacterial process... "Compost Starter" at garden centers are either Kelp based, or Urea Nitrogen. You can also apply your own Urea nitrate solution. ; )

As long as you keep the compost aerated, moist, and a good mix, you cant go wrong.

Mar 10, 2010
Rojellio in Gardening

Selection of corned beef cuts - Help please!

Here is some info ... http://www.txbeef.org/cooking_school/...

A full Brisket, is called a Packer. Thats the way a Butcher gets them. The Point is the big, thick round part. The flat is the the fairly uniform thickness, part that is flat. About 1" - 1 1/2" thick.

The point has more fat, and looks very much like Bacon... with streaks of fat. The flat is less fatty, and is also preferred for its uniform thickness. "Center cut flat" simply means that a butcher cut a Packer Brisket in half and gave you the flat. It sounds fancier than just "flat".

The attached photo shows the fatty streaked point on the left {home cured Pastrami} and the flat on the right {home cured corned beef}

Mar 10, 2010
Rojellio in Home Cooking

Vacuum Seal Food Storage Ideas

I have the Food Saver set from Sams Club. It has the "Moist Setting" , but its not terribly recommended to seal moist food. If its too moist, and too much liquid gets vacuumed up, it will ruin the seal. You will know right away when this happens. Also... there is cleaning out the drip tray. You would be surprised how much liquid gets sucked up that you dont see.

Whenever I cure Canadian Bacon, Corned Beef or Pastrami I like to seal it in vac bags. I don't vacuum all the way, sort of leaving slack in the bag. A soon as I see it drawing juice up... I hit the seal button. Then turn it upside down and test the seal, to make sure it doesn't leak.

Mar 09, 2010
Rojellio in Home Cooking

Ideas for Irish dessert after Corned Beef dinner?

The Clare Porter Pudding sounds good to me. Any pudding with Suet is brilliant. I am more for Spotted Dick / Clootey Dumpling... So all the stuff in the Clare Porter except eggs & breadcrumbs.. mix that lot into a pie crust made from rendered suet... and boil or steam it.

Mar 08, 2010
Rojellio in General Topics

Your favorite Infused oil?

The link mentioned using dehydrated herbs. So.. if you use dehydrated garlic, you should be fine. Health Food grocery places {like Whole Foods} have dehydrated Garlic flake.

Mar 08, 2010
Rojellio in Home Cooking

aerogarden seeds

I have one. I have switched to distilled water after having had problems with damp off fungus and slime gooey yuck. I took it completely apart, cleaned and sterilized it etc. Now I am testing PH, and all that. I also moved toa better location, with more air circulation. I wish they would come up with a better draining thingie than those silly sponges. And their cute seed kits are way overpriced. No legal seed should cost that much.

Right now I am starting some Piper Nigrum {black peppercorn vine} If I get a couple of those started, I will mix in some of the usual fresh herbs.

For nutrients I am going to start using normal hydroponic nutrients. You don't have to be growing "plastic tomato's" to get supplies at a Hydroponic store...

I have my flats with Peppers & Tomato's strategicly placed around the Aerogarden so they get some of the light.

Mar 07, 2010
Rojellio in Gardening