Text 17926, 87 rader
Skriven 2011-11-19 16:03:36 av Dave Drum (1:18/200.0)
  Kommentar till text 17903 av Dale Shipp (1:261/1466.0)
Ärende: Smoke generator
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 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.

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

 DS> When I first got the product, I thought about going to a local oak
 DS> furniture place that makes a lot of their own things from scratch.
 DS> We've bought a couple and have been to their warehouse/manufacturing
 DS> plant.  I asked about it on the forum.  Some of the fellows there
 DS> pointed out that I'd have no way of knowing what all came out of their
 DS> sawdust bin.  It might be pure oak, or other hardwood (they do make
 DS> cherry furniture for example) -- but it might also be dust from plywood
 DS> or composition board, which they also use for parts such as back
 DS> panels.

Cherry wouldn't be too bad. But walnut is not a very successful smoking wood -
even though it makes beautiful furniture. I know a guy who is a dealer in
native hardwoods and has his own lumber mill - and I asked him at breakfast
today if he ever had a call for sawdust from smokers. He said, "Never thought
of it like that." I've got this huge heap of white oak sawdust and another of
bark slabs. Hmmmmmmm." 

I may have awakened his money sense.   Bv)=
 
 DS> I ended up deciding to stick with a reliable source -- the cost is not
 DS> too much.  I use the dust when cold smoking (e.g. cheese) and chips
 DS> purchased from the hardware store for hot smoking.  One can do a search
 DS> and find that there are others who provide sawdust for sale, but it is
 DS> not common.

 DS> Next time we see you, we'll give you a sample of the smoked cheese:-}}

Provolone and Gouda are my favourites ... hint, hint.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Chops Stuffed w/Smoked Gouda & Bacon
 Categories: Pork, Cheese, Herbs
      Yield: 2 servings

      2 oz Smoked Gouda cheese; shredded
      4 sl Bacon; cooked, crumbled
    1/4 c  Chopped fresh parsley
    1/8 ts Ground black pepper
      2    (2 1/4") center-cut, bone-in
           - pork chops
      1 ts Olive oil
    1/4 ts Salt
           Ground black pepper

  Preheat an outdoor grill for medium heat.

  In a small bowl, combine the cheese, bacon, parsley, and
  1/8 teaspoon black pepper.

  Lay the chop flat on cutting board, and with a sharp knife
  held parallel to the board, cut a pocket into the pork,
  going all the way to the bone, but leaving the sides
  intact. Stuff cheese mixture into pocket, and close with a
  wooden toothpick. Brush meat with oil, and season with
  salt and more black pepper.

  Lightly oil the grill grate. Grill over medium heat for 5
  to 8 minutes on each side, or until pork is done. Careful
  not to overcook!

  Recipe by: Darla C. Houston

  From: http://allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM
 
... He who hesitates is not only lost, but miles from the next exit.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)