Text 17894, 88 rader
Skriven 2011-11-18 17:54:28 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp (1:261/1466.0)
Ärende: Smoke generator
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> http://www.amazenproducts.com/

 DS> I haven't been there in a good while, and just noticed that they have a
 DS> newer version that burns either sawdust or pellets.  However, in both
 DS> cases they say that you should buy the sawdust or pellets from them,
 DS> because of purity concerns.  Much sawdust has other things in it
 DS> (binders, etc.) and the wood pellets such as you burn in your stove may
 DS> well have things in them to help them burn better which are not really
 DS> too good for food purposes.

 DD> And you can believe as much of that obvious marketing and CYA ploy as
 DD> you care to believe.  Bv)=

 DS> It is a good product.  I've enjoyed it.  The maker is a one-man
 DS> business and is very cooperative and supportive on the smokering meat
 DS> forum -- plus he has a lot of supporters who freely give testimonials
 DS> to all who care to hear.

Sorry for trying to leap that chasm in two jumps. It sure sounded like corp-rat
speak for marketing and CYA concerns, though. 
 
 DS> As to only using his sawdust and pellets, he actually says that is not
 DS> necessary but that it is important to make sure that one has a pure
 DS> source -- which is all I meant to say to Sacerdote.   For example, if
 DS> you attempt to use chips or sawdust from a chainsaw they may be
 DS> contaminated by the motor oil used to lubricate the chain.

That makes pretty good sense. Had you said that on the first go I wouldn't be
standing here now with egg dripping out of my beard.   Bv)=  Something else not
mentioned (by either of us) is one needs to know what sort of "hardwood" the
sawdust/pellets came from. Smoking with oleander, for instance, can lead to
somewhat fatal results.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grapevine Smoked Chuck Roast
 Categories: Five, Beef, Bbq
      Yield: 6 Servings
 
      3 lb Chuck roast
           Garlic powder
           Salt and Pepper
           Grapevines for smoke
 
  After pruning the family's Concord grape vines, I decided
  to use a few trimmings to make grapevine smoked chuck
  roast on my gas grill. I'd never used grapevines to smoke
  food before, so it was the perfect opportunity to experiment
  with this new smoking wood.
  
  I decided to use a chuck roast for two reasons. First, it
  was a relatively inexpensive cut of meat. If the grapevine
  smoke ruined the meat, the loss wouldn't be that great. And
  second, beef chuck contains quite a bit of fat and
  connective tissue, which adds to the juiciness and flavor.
  And I like juice and flavor!
  
  Season the roast lightly on all sides with the salt, pepper
  and garlic powder. Cover it and let it set at room temp. Set
  up your grill for smoking, preheating it to 250øF/120øC. The
  pieces of grapevine can be wrapped in a foil pouch, or put
  in a bread pan covered with foil, and placed over one of the
  gas burners set on high.
  
  When the grapevines begin to smoke, turn the burner under
  the grapevines down to medium, then pop the chuck roast into
  the grill and close 'er up. After one and one-half hours at
  250øF/120øC, wrap the roast in a double layer of aluminum
  foil and place it back in the grill. Increase the grill
  temperature to 350øF/175øC degrees and continue cooking the
  roast for another one and one-half hours.
  
  Remove the grapevine smoked chuck roast and let it rest,
  still wrapped in foil, for 20 to 30 minutes. After the rest,
  it can be sliced for great tasting sandwiches. A little
  homemade barbecue sauce would be a nice finishing touch.
  
  From: http://www.smoker-cooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)