Rattletrap2 Posted March 27, 2015 Author Report Posted March 27, 2015 (edited) All this smoker talk......I'm thawing a brisket. Looks nice! Hard to find Brisket unless you go to a butcher....and then they want an insane price for what was considered a poor cut of meat. Supply and demand! Edited March 27, 2015 by Rattletrap2
Rattletrap2 Posted March 27, 2015 Author Report Posted March 27, 2015 I built this propane smoker out of an old steel interior fridge and have used it to cook everything from cookies (no smoke) to veggies to 30lb chunks of pork. The double wall construction and insulation makes it hold heat very well so winter smoking isn't an issue and it'll easily maintain 400 f. I have a ton of aged apple wood so I use it for everything, including salmon this weekend. Can we see an interior photo? Looks interesting! Thanks
Mister G Posted March 27, 2015 Report Posted March 27, 2015 You don't know me very well LOL. Our door is always open and we can always find room for one more at the table. The soup might get watered down a little more and the bread sliced a little thinner, you might get handed an apron or a towel (or a hammer depending on what is going on at the time) but friends and family are what we enjoy the most. OMG please don't water down that fantastic garlic soup you make, it would be a real sin ! ! !
Mister G Posted March 27, 2015 Report Posted March 27, 2015 Looks nice! Hard to find Brisket unless you go to a butcher....and then they want an insane price for what was considered a poor cut of meat. Supply and demand! I agree 100%...........same thing happened with chicken wings. They now cost more then chicken breast and only a few years ago they were practically giving them away.
Woodsman Posted March 27, 2015 Report Posted March 27, 2015 (edited) Currently in the new flyer for TSC for $199.99. http://www.tscstores.com/MASTERBUILT-2-DOOR-PROPANE-SMOKER-P22893.aspx#.VRWGZmPvjrY Edited March 27, 2015 by Woodsman
bigugli Posted March 27, 2015 Report Posted March 27, 2015 Currently in the new flyer for TSC for $199.99. http://www.tscstores.com/MASTERBUILT-2-DOOR-PROPANE-SMOKER-P22893.aspx#.VRWGZmPvjrY That was the one the son bought last year on sale at TSC for $150. I like the fact you can use either propane or charcoal for your heat source. I like the propane when doing fish, chicken or jerky. Charcoal is my preference when cooking thick, heavier slabs of red meat.
Big Cliff Posted March 27, 2015 Report Posted March 27, 2015 You can't build one for that price! Guess where I'm heading tomorrow morning
Big Cliff Posted March 27, 2015 Report Posted March 27, 2015 OMG please don't water down that fantastic garlic soup you make, it would be a real sin ! ! ! Oh no, on that one, the bowls just get a little smaller LOL and in a pinch I can always whip up a batch of French Onion soup followed by an apple crisp for desert.
Mister G Posted March 27, 2015 Report Posted March 27, 2015 Oh no, on that one, the bowls just get a little smaller LOL and in a pinch I can always whip up a batch of French Onion soup followed by an apple crisp for desert. Sounds inviting............should I bring some shrimp to BBQ
manitoubass2 Posted March 27, 2015 Report Posted March 27, 2015 Oh no, on that one, the bowls just get a little smaller LOL and in a pinch I can always whip up a batch of French Onion soup followed by an apple crisp for desert. I stole your french onion soup recipe via top secret methods. Its unreal good! In fact it was requested by the wife for her birthday a few weeks back?
Big Cliff Posted March 27, 2015 Report Posted March 27, 2015 Oh but until you have had the cream of roasted garlic soup you ain't had nothing yet!
manitoubass2 Posted March 27, 2015 Report Posted March 27, 2015 (edited) Oh but until you have had the cream of roasted garlic soup you ain't had nothing yet! Ummmmmm. Yeah, your right its fantastic??? I prefer it with the scallops? Edited March 27, 2015 by manitoubass2
Big Cliff Posted March 27, 2015 Report Posted March 27, 2015 Salad shrimp, baby scalops tossed very lightly in butter just hot enough that it doesn't smoke for about 90 seconds then added to the cream of roasted garlic soup.....oh never mind now you know why I am called Big Cliff. Oh how I wish it was for another reason
manitoubass2 Posted March 27, 2015 Report Posted March 27, 2015 Salad shrimp, baby scalops tossed very lightly in butter just hot enough that it doesn't smoke for about 90 seconds then added to the cream of roasted garlic soup.....oh never mind now you know why I am called Big Cliff. Oh how I wish it was for another reason I forget who even gave me the recipes of yours? We tried I think 4 maybe 5 different dishes cliff and they are all very very very good!
Big Cliff Posted March 27, 2015 Report Posted March 27, 2015 As are yours my friend. I drool every time I look at some of your creations. I was just showing some of them to Sue last night and she looked at me and said "I didn't realize that these guys were chefs?" I just said "or something"! This is without a doubt one of the best threads we have ever had on here, everyone helping each other without compitition.
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now