What Are You Eating?
- Thread starter Brute
- Start date
wanderingrichard
Life of the Party
Thank you, Buzzy.
The Official Alton Brown Website
Welcome to Alton Brown's fun, exploratory website, home to recipes, favorite multitaskers, Scabigail merch, and bonus video content.altonbrown.com
Did you design this smoker or find some plans?
wanderingrichard
Life of the Party
So Alton Brown was the Host of the Food Network show Good Eats for many years. He basically gave you both a cooking class and a science class at the same time. The show was noted for its inventivness when it came to engineering ways to cook with items found in the house.
For instance, he made smokers with both large flower pots and a carboard box. In each case the heat source for the wood chips was a hot plate and an old cast iron pan. Seeing what youve made, made me think of Alton and his show. Buzzy gave us a link' to his website. There are a lot of his videos available there that are worth watching.
You did a great job making that smoke box. Once you get it dialed in, i suspect you're going to be enjoying it for a long time.
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No pictures but thought I'd share a marinade I make for flank steak. My wife and I love flank steak prepared with this marinade and grilled quickly over high heat (sear at 700°F). The listed measurements are WAG's and the volume of marinade depends on how much flank I'm prepping ----
1/4 cup shoyu
1/4 - 1/3 cup sake*
2 tablespoons (or more) sesame oil
2 " sesame seeds
1 tablespoon (or more) brown sugar
red pepper flakes (find your own heat)
fresh, coarse ground black pepper (lots)
garlic cloves, pressed (lots and lots)
grated ginger root (lots and lots).
Once all the ingredients are in a bowl, a brief whisk and into a gallon zip lock bag with the flank steak - which I cut across the grain in about 1-inch wide strips. Refrigerate and marinate for 8 - 12 hours. I rotate the bag a couple times.
*The sake (I think it's the sake) tenderizes the flank steak. I do a taste test of the marinade before mixing with the meat.
We often pair the flank steak with gohan, kimchee and miso soup (tonight it was with rice and freshly pickled onion).
1/4 cup shoyu
1/4 - 1/3 cup sake*
2 tablespoons (or more) sesame oil
2 " sesame seeds
1 tablespoon (or more) brown sugar
red pepper flakes (find your own heat)
fresh, coarse ground black pepper (lots)
garlic cloves, pressed (lots and lots)
grated ginger root (lots and lots).
Once all the ingredients are in a bowl, a brief whisk and into a gallon zip lock bag with the flank steak - which I cut across the grain in about 1-inch wide strips. Refrigerate and marinate for 8 - 12 hours. I rotate the bag a couple times.
*The sake (I think it's the sake) tenderizes the flank steak. I do a taste test of the marinade before mixing with the meat.
We often pair the flank steak with gohan, kimchee and miso soup (tonight it was with rice and freshly pickled onion).
Thank you for the interesting info about this Chef. I am a wee bit behind the times and ignorant about TV shows no matter how interesting. This smoker is performing well. So far a couple of batches of Salmon, smoking home cured bacon (no pink salt), and a load of Venison Jerky all of which have turned out well. Being completely new to Washington I am trying to find places to fish for Salmon and areas on the East side to hunt for Deer and game birds. With the new (old) house to renovate my free timehas been limited, last year was the firsttime in 50 years i did not hunt deer. Any GENERAL info would be appreciated. I do barter as well. Thanks again!
Just trimmed most of the silver skin and connective tissue off a boneless leg of lamb and now marinating for dinner tonight and extra will be vac bagged up and frozen for later. An off shoot is my dogs think I’m the coolest guy on the planet as they’ll get the trimmings today and tomorrow.
Dave
Dave
Just a simple grilling evening. Chuck steak was on sale so that's what we ate along with grilled onions and peppers tossed in balsamic, grilled corn, and an arugula salad.
Some brats with green pepper and onion.
I’ll add some good mustard, Swiss cheese and sauerkraut to complete things.
SF
I’ll add some good mustard, Swiss cheese and sauerkraut to complete things.
SF
Braised chicken thighs, chorizo, chickpeas, and turnips
Paige
Wishing I was fishing the Sauk
The best oysters there is, the ex had relatives that had property on Hood Canal, 1 trip I ate dozens.
Blew the tent up something bad, I couldn't stop laughing, she went and slept with the kids, worst or greatest gass I've ever had
Kumamoto and Shigoku Oysters in garlic butter.
I ate it too fast for a pic. For any of you in N Seattle, Chuck’s hopshop on 85th and 8th has a food truck called Tat’s on Sats. Their Phillie cheesesteaks are quite righteous, I have mine wit wiz. I inhaled it. They apparently have great pastrami too, but I can’t get past the cheesesteak.
Dave
Dave
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