REVscene - Vancouver Automotive Forum


Welcome to the REVscene Automotive Forum forums.

Registration is Free!You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! The banners on the left side and below do not show for registered users!

If you have any problems with the registration process or your account login, please contact contact us.


Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

Reply
 
Thread Tools
Old 06-28-2013, 01:24 PM   #201
My homepage has been set to RS
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,460
Thanked 57 Times in 34 Posts
Bought 2 shoulders and 3 slabs of st Louis cut ribs for Canada day ehhh
Damn ribs r expensive
Posted via RS Mobile
Advertisement
beatdownvictim is offline   Reply With Quote
This post thanked by:
Old 06-28-2013, 01:58 PM   #202
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 19,611
Thanked 16,830 Times in 3,952 Posts
The salmon looks great, Last time I smoked it I did it for 15 or so hours and it was awesome.
murd0c is offline   Reply With Quote
Old 06-28-2013, 03:56 PM   #203
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 777 Times in 206 Posts
Quote:
Originally Posted by Nodnarb View Post
Looks delish!

Also, Steelhead are trout, not salmon...
thanks. I thought the same but they are in fact salmon.
Farmed Rainbow Trout / Steelhead Salmon

"Rainbow trout refers to the fish when it is harvested or cultured in fresh water; steelhead salmon is the name used when the fish is harvested or cultured in salt water." - taken from the agriculture and agri-food Canada site

Quote:
Originally Posted by murd0c View Post
The salmon looks great, Last time I smoked it I did it for 15 or so hours and it was awesome.
thanks man! haha i already want to do another batch it tastes so good
pintoBC_3sgte is offline   Reply With Quote
Old 07-06-2013, 03:05 AM   #204
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 777 Times in 206 Posts
Have a couple of pork butts on smoking away. Also later today smoking some sausages and a stuffed bacon wrapped pork loin.
pintoBC_3sgte is offline   Reply With Quote
Old 07-06-2013, 03:06 AM   #205
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 777 Times in 206 Posts
Quote:
Originally Posted by beatdownvictim View Post
Bought 2 shoulders and 3 slabs of st Louis cut ribs for Canada day ehhh
Damn ribs r expensive
Posted via RS Mobile
So, how did it all turn out?? Any pics ??
pintoBC_3sgte is offline   Reply With Quote
Old 07-06-2013, 11:23 AM   #206
My homepage has been set to RS
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,460
Thanked 57 Times in 34 Posts
Ribs were great but for whatever reason my pulled pork turned out drier Then usual
Quite disappointed since pulled pork is pretty much dummy proof

I'm a dummy
Posted via RS Mobile
beatdownvictim is offline   Reply With Quote
Old 07-08-2013, 10:07 PM   #207
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 777 Times in 206 Posts
pork-taste-tic smoking from this past weekend!

pork loin in brine


the pork butts


2am.. smoke time


1/2 way thru


off, rested in a cooler, and wrapped in towels for 3 hours


pulling...super tender



pork loin off and rested 30 mins


sliced


also made pasta salad w/ roasted peppers
pintoBC_3sgte is offline   Reply With Quote
Old 07-08-2013, 10:46 PM   #208
OMGWTFBBQ is a common word I say everyday
 
punkwax's Avatar
 
Join Date: Jun 2006
Location: South Surrey
Posts: 5,298
Thanked 4,197 Times in 1,318 Posts
^ Nice work.

I made a killer leftover turkey pasta salad the other day that I brought to a friends' who smoked a brisket for 18 hours on his Broil King Keg. I don't take enough pics of my meals... I enjoy cooking to unwind from the daily grind. Oh, and alcohol too. I'm known crack some beer or wine while I work...... after work
__________________
If you drive like an asshole, you probably are one.
punkwax is online now   Reply With Quote
Old 07-28-2013, 12:02 PM   #209
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 777 Times in 206 Posts
First crack at reverse seared smoked rib eyes. Used a mix of cherry and apple wood.

marinated overnight in roasted garlic oil, herb oil, sliced garlic and cracked black pepper.

rubbed down first



into a ziplock to marinate over night


on to smoke. cracked some sea salt onto it when it went on


after smoking and a quick sear, rested for 5 mins


plated. grilled up some baby zucchini I got at the farmers market as well.


interior shot... cooked beautifully!!!


also made a Asian noodle salad. SO tasty!


lunch today with left over rib eye. added a couple sliced grilled baby zucchini as well
pintoBC_3sgte is offline   Reply With Quote
This post thanked by:
Old 07-28-2013, 08:34 PM   #210
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 19,611
Thanked 16,830 Times in 3,952 Posts
Quote:
Originally Posted by beatdownvictim View Post
Bought 2 shoulders and 3 slabs of st Louis cut ribs for Canada day ehhh
Damn ribs r expensive
Posted via RS Mobile
By them from Costco, way cheaper then anywhere else

Quote:
Originally Posted by beatdownvictim View Post
Ribs were great but for whatever reason my pulled pork turned out drier Then usual
Quite disappointed since pulled pork is pretty much dummy proof

I'm a dummy
Posted via RS Mobile
Did you get a bone in or out pork butt? I find when I get a bone out its more dry and doesnt taste as good.
murd0c is offline   Reply With Quote
Old 07-29-2013, 10:15 PM   #211
WOAH! i think Vtec just kicked in!
 
JHatta's Avatar
 
Join Date: Jan 2006
Location: richmond
Posts: 1,626
Thanked 362 Times in 124 Posts
can you guys recommend me a good BBQ for smoking / BBQing?

It looks like mine has shit the bed finally, heat shield is fucked and the burners are uneven.
__________________
Quote:
Originally Posted by Graeme S View Post
More than half of the problem is stupidity, not malice.
JHatta is offline   Reply With Quote
Old 07-29-2013, 10:42 PM   #212
2x Variable Nockenwellen Steuerung
 
Join Date: Oct 2002
Location: N49.2 W122.1
Posts: 6,179
Thanked 1,175 Times in 705 Posts
Any Kamodo style cooker (Green Egg, Little Keg etc).. would be fine... if you like charcoal... I think those are the best for dual use smoking and BBQ.

The point about BBQ is not about the stainless steel cladding but about the amount of metal (weight) those the main cooking vessels have.

BBQ has got to be one of the easiest thing to manufacturer.. the working theory is simple, the tolerance required is rough at best.

Quote:
Originally Posted by JHatta View Post
can you guys recommend me a good BBQ for smoking / BBQing?

It looks like mine has shit the bed finally, heat shield is fucked and the burners are uneven.
godwin is offline   Reply With Quote
Old 07-29-2013, 10:49 PM   #213
WOAH! i think Vtec just kicked in!
 
JHatta's Avatar
 
Join Date: Jan 2006
Location: richmond
Posts: 1,626
Thanked 362 Times in 124 Posts
Sorry, to clarify. Looking for propane.

EDIT: Holy shit, looking at those Kamodos....expensive as fuck.
__________________
Quote:
Originally Posted by Graeme S View Post
More than half of the problem is stupidity, not malice.
JHatta is offline   Reply With Quote
Old 07-29-2013, 11:02 PM   #214
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 19,611
Thanked 16,830 Times in 3,952 Posts
Quote:
Originally Posted by JHatta View Post
Sorry, to clarify. Looking for propane.

EDIT: Holy shit, looking at those Kamodos....expensive as fuck.
how much are you looking to spend? in all reality any BBQ will work with buying a smoker box to put in your bbq when you want to smoke.
murd0c is offline   Reply With Quote
Old 07-30-2013, 04:53 PM   #215
OMGWTFBBQ is a common word I say everyday
 
punkwax's Avatar
 
Join Date: Jun 2006
Location: South Surrey
Posts: 5,298
Thanked 4,197 Times in 1,318 Posts
Kamado grills are worth every penny and will be my next purchase when my BBQ dies. Friend has the Broil King Keg and it's magically delicious.
__________________
If you drive like an asshole, you probably are one.
punkwax is online now   Reply With Quote
Old 08-17-2013, 01:23 PM   #216
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 777 Times in 206 Posts
Been a busy summer , haven't had time to smoke anything lately, but I managed to find time to do another batch of candied salmon

Salmon in the brine


Decided to add a new character into the mix.. Pure maple sugar. Added 1/2 C to the brine mix.


Out of the brine and let dry a bit


Done smoking. brushed a mixture of maple syrup and maple sugar onto it while it smoked.


Turned out great!


Wish I had done a bigger batch! oh well... next time
pintoBC_3sgte is offline   Reply With Quote
This post thanked by:
Old 08-17-2013, 02:13 PM   #217
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 19,611
Thanked 16,830 Times in 3,952 Posts
wow that looks great
murd0c is offline   Reply With Quote
Old 08-17-2013, 06:20 PM   #218
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 777 Times in 206 Posts
Thanks
pintoBC_3sgte is offline   Reply With Quote
Old 08-18-2013, 05:25 PM   #219
In RS I Trust
 
murd0c's Avatar
 
Join Date: Mar 2003
Location: Mission
Posts: 19,611
Thanked 16,830 Times in 3,952 Posts
Who did I sell the Bradley Smoker to again? I forgot and have been wondering
murd0c is offline   Reply With Quote
Old 08-19-2013, 09:22 PM   #220
14 dolla balla aint got nothing on me!
 
Join Date: Mar 2011
Location: Vancouver
Posts: 658
Thanked 399 Times in 181 Posts
Just caught this thread for the first time and I've got a couple smoked items to share:

Prime Rib: Instagram

Did two 4.5lb prime ribs for about 3 hours. They were dry brined for a couple days in advance with salt and then rubbed with World Spice Market's Bar-H Beef Rub and smoked over cherry wood. This one was more cooked than the other one. Guests said it was the best beef they've ever had.

Pork Roast: Instagram

5lbs with the rind stuffed with apricots and onions over cherry wood. A bit too smoky but so moist on the inside.
supafamous is offline   Reply With Quote
This post thanked by:
Old 08-20-2013, 11:32 PM   #221
My homepage has been set to RS
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,460
Thanked 57 Times in 34 Posts
Went to cash n carry today and picked up 2 pork butts and a Angus brisket
Must perfect my hot n fast method!!1!!
Posted via RS Mobile
beatdownvictim is offline   Reply With Quote
Old 08-25-2013, 12:25 AM   #222
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 777 Times in 206 Posts
Quote:
Originally Posted by beatdownvictim View Post
Went to cash n carry today and picked up 2 pork butts and a Angus brisket
Must perfect my hot n fast method!!1!!
Posted via RS Mobile
How did it turn out??

Managed to find a brisket at 530 on a Saturday night.. Kinda last minute but the wife wanted brisket, how could I disagree

Went on a hour and a half ago.. Smoke is in the air
pintoBC_3sgte is offline   Reply With Quote
Old 08-25-2013, 08:34 AM   #223
My homepage has been set to RS
 
beatdownvictim's Avatar
 
Join Date: Mar 2001
Location: Vancouver
Posts: 2,460
Thanked 57 Times in 34 Posts
Lol haven't put it on the smoker yet will go on at 9 and should be done in about 6 hours

Try the fast and hot method
No more need to wake up and stay up yo babysit the meat
Posted via RS Mobile
beatdownvictim is offline   Reply With Quote
Old 08-25-2013, 08:45 AM   #224
OMGWTFBBQ is a common word I say everyday
 
punkwax's Avatar
 
Join Date: Jun 2006
Location: South Surrey
Posts: 5,298
Thanked 4,197 Times in 1,318 Posts
Hey Pinto, I'm in Vernon right now, heading to Kal lake for a few days. Gonna swing by and grab some of that candied salmon on my way back home, that cool with you?
__________________
If you drive like an asshole, you probably are one.
punkwax is online now   Reply With Quote
Old 08-25-2013, 08:49 AM   #225
My dinner reheated before my turbo spooled
 
pintoBC_3sgte's Avatar
 
Join Date: Nov 2004
Location: Kelowna
Posts: 1,726
Thanked 777 Times in 206 Posts
Quote:
Originally Posted by beatdownvictim View Post
Lol haven't put it on the smoker yet will go on at 9 and should be done in about 6 hours

Try the fast and hot method
No more need to wake up and stay up yo babysit the meat
Posted via RS Mobile
Wow that's quick! What temp do you have it at for the hot and fast??
Is the end result as good as low n slow??
Take pics
pintoBC_3sgte is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off



All times are GMT -8. The time now is 01:55 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
SEO by vBSEO ©2011, Crawlability, Inc.
Revscene.net cannot be held accountable for the actions of its members nor does the opinions of the members represent that of Revscene.net