This was really good cod recipe: brush both sides with melted butter, place on baking sheet with non-stick alum foil. a bit of salt and cracked pepper on top. mix up some bread crumbs (panko Italian variety) with melted butter and coat the fish. Broil about 5 inches below the flame/heating element for 6 minutes until the bread crumbs start turning dark brown. Top with chopped tomato, squeeze basil and capers, return to broiler until done (depends upon the thickness of the fish) usually 2 minutes.
After catching som gastritis just before Xmas with freezer and fridge filled with FAT and HEAVY food, not tyo mention strong beer, vodka, wine, bourbon ... I decided to take it easy, now that my supplies are emptied.
So today I had two eggs and some herring.
Shortly I am into the 5/2 diet - five days of normal eathing and two days when I try to stay below 600 kcal a day..
So today I had two eggs and some herring.
Shortly I am into the 5/2 diet - five days of normal eathing and two days when I try to stay below 600 kcal a day..
Some photos.
BTW: It's a Landmann vinson 500 offset smoker.
About the corn on cob, the time and temperature depends on if its precooked or raw and of course how you prefer it, Im using around 120 deg C when Im making spareribs and like that the corn to pick up some tast and smoke, so between 1 and 2 hours in the smoker.
Nice. Can it also function as a grill? I have a similar item which appears to be made from case-hardened kleenex and is disintegrating after just 2 years. I would like to get a similar item some day but built to last. It has other defects but almost functions as designed.
I suggest brushing the rusting metal with food grade low smoking oil. It will harden into a varnish that will prevent further rusting and rust through. You apply it to the still hot surface after finishing. Reapply when it lets rust poke through. Turns a nice black.
The downside is that when the cooking grating fails, tough to get a replacement for a 40 year old grill.
The downside is that when the cooking grating fails, tough to get a replacement for a 40 year old grill.
You do get high temperature paints good to 500 C, but 300 may be enough.
As for the grill, cast iron gratings, used in decorative gates among other things, are available.
Or can be made from stainless steel sections / mesh/ whatever is handy...
As for the grill, cast iron gratings, used in decorative gates among other things, are available.
Or can be made from stainless steel sections / mesh/ whatever is handy...
Nezbleu
Yes I'm using it as a convential grill aswell, the small chamber as a direct heat grill and the big chamber as both direct heat or indirect heat grill.
Stein
Ed
I have done that a couple of times as you can see on the attached photos.
I'm using sunflower oil.
It doesn't last long maybe because it's raining a lot here, and that the parts that get rusty gets really hot, but I'm treating the smoker with oil at least twice a year.
Anyway the rust is only a thin layer on the outside and are only a cosmetic problem, the steel is very thick.
Stein
Today was red beans and rice. Simmer a soup bone with dried red beans overnight. (Some may add a bit of salt.) Remove the bone, add the dried rice and simmer till rice is soft about 20 minutes. Then add 1/4 of a ghost pepper.
I think technically it is a stew.
I think technically it is a stew.
You used up a lot of energy and time.
Perhaps beef stock could have been used, though I doubt it tastes the same.
Here, we soak the beans in water, sometimes warm water, sometimes with salt in the water, before cooking. Depending on the beans, can be up to 12 hours.
That is less hazardous and less energy consuming than an overnight simmer on a heat source.
Perhaps beef stock could have been used, though I doubt it tastes the same.
Here, we soak the beans in water, sometimes warm water, sometimes with salt in the water, before cooking. Depending on the beans, can be up to 12 hours.
That is less hazardous and less energy consuming than an overnight simmer on a heat source.
Nez, for sheer convenience, the electric automatic smokers are a charm. They have a separate element for the heat and the smoke so cold smoking is as easy as leaving the heater off.
Read up on Paya curry and Nihari Gosht, dishes which are cooked for a long time.
Paya is trotters, feet of animals.
Nihari Gosht is a beef dish, which is had in the morning, quite spicy. Beef is taboo for most people here, but it is considered a hearty breakfast dish with a rich aroma.
Paya is trotters, feet of animals.
Nihari Gosht is a beef dish, which is had in the morning, quite spicy. Beef is taboo for most people here, but it is considered a hearty breakfast dish with a rich aroma.
Yah, the aroma and some things just shouldn’t be rushed……I sure miss the soapstone wood stove that we had in the mountains,constantly ran from November until April and beans were one of the things it did so well 24hr soak/24hr on top of the soapstone stove. ive never been able to reproduce that texture/flavor no matter what……apple butter was another, 36hrs on top of that stove and you had the best apple butter ever made.