Roll Call (Start Here First)
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Chef said in Roll Call (Start Here First):
Dr_Pain AND… Knew about where you lived when you mentioned nutria!
Hahahahaha! I luv me some swamp rats ROFL!
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Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
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Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
cafisherman Welcome aboard. I love smoked salmon. I usually only do it here in Texas when it is near freezing and do a cold smoke.
Have you done a hot smoke and cold smoke? What temperatures are you smoking salmon at?
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zbigjeff I’ll make sure that Nutria will be a section all it’s own in the Meatgistics cookbook.
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zbigjeff said in Roll Call (Start Here First):
Dr_Pain Chef Maybe, you 2 can publish a good “nutria” or swamp rat recipe so that I might try to enjoy. Always open to new items. Glad I brought up some MEMORIES and smiles.
Don’t tempt me!!! I would be tempted to ask my hunter friends to bring me some so I can see what I could do with them.
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zbigjeff said in Roll Call (Start Here First):
Dr_Pain Chef Maybe, you 2 can publish a good “nutria” or swamp rat recipe so that I might try to enjoy. Always open to new items. Glad I brought up some MEMORIES and smiles.
Don’t tempt me!!! I would be tempted to ask my hunter friends to bring me some so I can see what I could do with them.
Dr_Pain I say, go for it. Weather our community wants a cookbook or not, as long as Walton’s doesn’t prevent me, I want to do a Meatgistics cookbook. This would, to my knowledge, be the first cookbook to include a section on Nutria.
Now, Just how cool would that be…
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Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
cafisherman welcome and glad to have you here.
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
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Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian welcome to the community and never apologize for making good food, no matter how you achieve it. I think you will find a great variety of methods here. I use the oven often to finish, especially in the colder months.
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this community is not condemning we are all here to help one another and glad to do so
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I guess I never said hello in this thread. I don’t read instructions very well so following Austin original post:
Where are you from (city/state)? … New Iberia, Louisiana…
How much experience do you have in meat processing or smoking/grilling? … been doing it all my life (and I’m 50)…
What is your favorite meat snack or seasoning flavor? … I love jerky, love snack stick and sad to say that I have never made my own. As for seasoning flavors I am partial to South Louisiana and creole seasoning, absolutely love India and South Asian… and spicy foods!
What is your current smoker or grill? I own a Louisiana Gill pellet smoker and a gas grill.
Dr_Pain welcome aboard. You have found a great community of people willing to help. I think you will enjoy the banter and appreciate the various opinions and methods from the great people here.
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Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
cafisherman welcome to the community. I think you have found a place full of like minded folks.
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Dr_Pain So, you are just a youngster! I’ll just hold on to my age until you catch up.
And I so agree with you about Louisiana seasonings and the India foods are among my favorite cuisines.
You and I know what is spicy, but so many people from other parts of the Great States of the United States do not know the difference between great flavor and too hot. Burning is not a flavor or spice, nor is pain (no pun intended). Things like onions, garlic, bell peppers, and so many other spices and seasonings are important to great food. Don’t have to hurt or impress people to be very flavorful…
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Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
cafisherman welcome to the group. Lots of good folks here.
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
julian no condemnation here, I would be lying if I said I had not done it a time or two. Welcome to the group.
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I guess I never said hello in this thread. I don’t read instructions very well so following Austin original post:
Where are you from (city/state)? … New Iberia, Louisiana…
How much experience do you have in meat processing or smoking/grilling? … been doing it all my life (and I’m 50)…
What is your favorite meat snack or seasoning flavor? … I love jerky, love snack stick and sad to say that I have never made my own. As for seasoning flavors I am partial to South Louisiana and creole seasoning, absolutely love India and South Asian… and spicy foods!
What is your current smoker or grill? I own a Louisiana Gill pellet smoker and a gas grill.
Dr_Pain welcome to the group
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Central California coast. Make sausage, jerky, snack sticks, and Canadian bacon. Smoke commercially purchased Salmon too. Use Weber Smokey Mountain with external home-made smoke generator using pellets for smoke. Gave up on charcoal years ago; just too much difficulty maintaining temperature. Use electric hot plate for low temp and drying and propane for higher temps. Experimenting with internal pellet tubes for increased smoke generation.
cafisherman welcome to the group
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