First off... I want to make a DIY smoker that can cold and hot smoke. I haven't settled on a plan yet and welcome suggestions.
A little about me:
I am a Volvo salesperson so typically have lots of hours at work. But I'm off Thursdays, Saturday nights and Sundays. So those days are pretty much the only days I truly have time to cook. I'm totally comfortable calling myself a foodie. My TV is usually on food network or NFL network.
I will pretty much cook, eat, and try anything. But for a long time poultry was my nemesis. Overcook it and it's horrendous. Undercook it and I'm getting people very sick. Beef and fish on the other hand, if from a trusted safe source, a little under cooked isn't an issue. Once I learned about brining, poultry moved back into the cookable arena. Less risk of horrendous from overlooking. And now; between sous vide, brining, better understanding of temperature control, and a thermapen I don't avoid it at all.
I think that's a good enough intro. I'm looking forward to being a part of this community and let me take this chance to thank you all in advance for your help and ideas.
A little about me:
I am a Volvo salesperson so typically have lots of hours at work. But I'm off Thursdays, Saturday nights and Sundays. So those days are pretty much the only days I truly have time to cook. I'm totally comfortable calling myself a foodie. My TV is usually on food network or NFL network.
I will pretty much cook, eat, and try anything. But for a long time poultry was my nemesis. Overcook it and it's horrendous. Undercook it and I'm getting people very sick. Beef and fish on the other hand, if from a trusted safe source, a little under cooked isn't an issue. Once I learned about brining, poultry moved back into the cookable arena. Less risk of horrendous from overlooking. And now; between sous vide, brining, better understanding of temperature control, and a thermapen I don't avoid it at all.
I think that's a good enough intro. I'm looking forward to being a part of this community and let me take this chance to thank you all in advance for your help and ideas.
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