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The author has marked this message not to be archived. This post will be deleted on January 31, 2012. Yikes. I sure as hell won't be dong that again. Nasty shit. Tastes
of manufacturing byproducts of some sort - rancid chemicals.
Fortunately I use granulated...
Answer Snippets (Read the full thread at foodbanter):
I see a fair amount....
Gene with the smoke.
I also use granulated
garlic in my rub and that works very well when I smoke.
I just wrap some whole heads or peeled cloves in
foil and toss I insert garlic.
Roast
garlic all the time.
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Hey guys,
Im asking all of you smokers( smoked before) what brand you have smoked.
And also why you smoked this brand and not another one.
So can you just tell us in short what, why and when you smoked that brand?
I will begin.
Well I some Djarum. Djarum...
Answer Snippets (Read the full thread at warriornation):
But I can't ....
Mean of conversation because when people goes out for a smoke, I usually follow them outside for no reason, them being friends or total strangers, because the only reason I would smoke for is joining like flavorless dirt.
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Who here smokes(tobacco, none of that wacky shit.) If so, What do you smoke, how long, Price of said smokes and the current laws regarding smoking in your community.
Me? I'v been smoking for about 2 years, i usally smoke Camel Wides or Menthol Wides and...
Started by Bones on
, 20 posts
by 18 people.
Answer Snippets (Read the full thread at hitmanforum):
- Chelsea
- - - - - - - - --- - ... .
So far, mostly cigars.
I'll smoke once in a while, but I'm not addicted.
I smoke cigars when I've got the money for them far better than cigs imo.
I think they taste funny.
Of the cloves though...
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Ask your Facebook Friends
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After a number of attempts I have combined a few recipes to come up with what I think has turned out to be some fine smoked trout!
1/2 Gallon of water
1/2 cup sugar
1/2 cup brown sugar
1/2 cup salt
2 Tablespoons Garlic powder
2 Tablespoons chili powder...
Started by negoc8 on
, 15 posts
by 13 people.
Answer Snippets (Read the full thread at ifish):
I was buisy with a 6 and then sprinkle in a good amount (maybe 2Tbs) of liquid smoke while you mix so it doesnt clump pepper
1 tsp cloves
1 tsp nutmeg....
Never tried it in the oven, or with liquid smoke but the wife was out of town.
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I heard this mentioned during Cyclos's show tonight, and got curious.
Here it is:
Smoking Bishop
Recipe
5 unpeeled oranges
1 unpeeled grapefruit
36 cloves
1/4 pound of sugar
2 bottles of red wine
1 bottle of port
Wash the fruit and oven bake until brownish...
Started by Trem'Dei on
, 4 posts
by 4 people.
Answer Snippets (Read the full thread at thecaperadio):
WANT!
One hit from this hottie, and you're going down in flames!
Owner of Rewondered and The One Hit Wonder Project
Find me on Twitter and Facebook .
It sounds dangerous.
Warning: It will lay you on your ass.
I made this for a party once.
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Does anyone know where I can buy smoked fish (not salmon) in Sydney? I want to make a fish pie and that bright orange product rather concerns me. Thanks in advance.
Started by caroly on
, 14 posts
by 3 people.
Answer Snippets (Read the full thread at taste):
Place the milk and one garlic clove.
When cooked mash and put aside.
Min
INGREDIENTS
4 hard large boiled eggs, peeled and roughly chopped
2 cloves of garlic chopped clove can be added if required.
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Anyone used to smoke? And if so, once you quit, how big of a difference did you notice?
I guess this is me looking for more motivation to quit myself.
Nevertheless.
Started by humansaretrash on
, 25 posts
by 18 people.
Answer Snippets (Read the full thread at bikeforums):
The first was when....
I smoke about a pack a day life.
Failure only comes when we stop trying.
Good luck I used to smoke I smoked a pack and a half until you find what works for you.
Life, but wish I'd of done it earlier in my life .
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There were a few islands of ice left and some of the coves were still socked in and slushy, but I like spring fishing. I kept three nice ones and I'll cure them later today and smoke them tomorrow.
Started by thirdeye on
, 25 posts
by 11 people.
Answer Snippets (Read the full thread at hotspotoutdoors):
This will give ....
This makes enough Dry Cure for about 10 pounds of fish:
1 cup kosher salt
2 cloves of garlic, finely with the skin side on the rack and hot smoke at 170 200 degrees (grate temp) for 2 to 3 hours, using for 1 or 2 hours.
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Here are the pictures for the Smoked Lamb Stew that I started yesterday and finished off and served today. i'll let the pictures tell this story.
Step 1 was to trim this 5 pound bone-in of surface fat and then cut it up into 1"x1" cubes.
The lamb cubes...
Started by jfm0830 on
, 7 posts
by 6 people.
Answer Snippets (Read the full thread at barbecuebible):
I like the smoke meat first.
Did you smoke the garlic cloves individually so they'd pick up more flavor?
Brad the flour into my stews by dredging the meat in it before it is browned.
Easy to find.
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Make me go insane
i do not like the smells of this world, its not like the way i grew up. it smells like smog, disease, methane and ****.
Answer Snippets (Read the full thread at tribalwar):
People who smoke smell like **** and they don't know it hows your hearing? now that I don't smoke, one of the worst smells is cigarette smoke
weed still smells divine weed ****s up your sinus 2
i am or pussy juice), when its burning....
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