Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Do you cook fish in the same cooker you cook beef and pork in?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • RolfTaylor
    commented on 's reply
    Hmmm, while I have known many jews I am certainly no expert. The odd thing is that the owner of the Ace where I used to work is a fairly observant Jew and he's the one that mentioned some vaguely recalled comment about this customer. I must have misunderstood him. Thanks for the education (isn't that what we are all here for).

    Back on topic, I cook fish and meat on my gas Weber all the time with nothing more than the usual burn and scrape.

  • Dr. Pepper
    commented on 's reply
    And, East of the Cascades do you also keep a dedicated smoker for arugula?

  • Dr. Pepper
    commented on 's reply
    Bogy I knew you were being funny, but wasn't sure if RolfTaylor was in on the joke. 🤔
    In further service of global understanding, fish is considered 'Parve', or 'pareve', which means neutral (Kosher-wise.) That means fish dishes can be eaten with milchich (milk) or fleischich (meat) dishes. EG: lox, bagels, and CREAM CHEESE, or, for the Passover, Gefilte fish and BRISKET (no, not the Texas kind!) So, fish swings, can go any way. Very modern. Very fluid (get it? fluid? water? fish swims?)

  • Bogy
    commented on 's reply
    I want to make clear I am at least passing familiar with Jewish dietary rules (mostly from reading it in the Hebrew scriptures) and was being somewhat facetious about using different grills for beef/pork and fish as "keeping Kosher". My family tells me they often don't know when I'm joking and when I'm serious. They think this is by accident, I just want to keep them guessing.

  • ComfortablyNumb
    commented on 's reply
    Myself as well, and I can honestly say I have a dedicated cooler for it.

  • Elton's BBQ
    commented on 's reply
    Haha.. yeah, that i belive.. 😆

  • pkadare
    commented on 's reply
    I prefer my kale with a silent k.

  • SmokingSteve
    commented on 's reply
    Sorry Panhead John, but we would never want to be considered an enabler of your filthy habit! I am glad to see that you are contrite and asking forgiveness. That we can do, since you "fessed up and are trying to make it right. Just don't let it happen again!

  • Dr. Pepper
    commented on 's reply
    PSA: Jews who keep Kosher cannot mix dairy dishes with meat dishes (something about not cooking a kid in it's mother's milk🍼, which you must admit, sounds insensitive.) There is no admonition to mixing fish and meat.
    Having said that, there are many other rules. eg: seafood must have fins and scales, therefore no shrimp🦐, clams, oysters🦪, catfish, lobster🦞, crab🦀 (have I missed any other delicious foods?) Meat must be domesticated, have split hooves, and chew it's cud. Sorry, pork 🐷😟

  • ComfortablyNumb
    replied
    I only keep a dedicated cooker for kale because I am certainly not taking any chances that flavour wind up on my meat.

    Leave a comment:


  • ComfortablyNumb
    commented on 's reply
    Bogy No, you don't want all the details.

  • ComfortablyNumb
    commented on 's reply
    Bogy We already know how that went.

  • MBMorgan
    replied
    Been mostly grilling (and occasionally smoking) salmon and other fish for decades. Never a problem with carryover stinkyness or taste ...

    Now, reusing oil that's been used for frying fish is another story. Back in my USAF days, there was a roach coach on base that did exactly that ... for everything including fish and BACON . Needless to say, their BLT's were always a little ... "different" ... 🤮 ...

    Leave a comment:


  • Redwng
    replied
    I have been grilling/smoking fish and everything else on all my cookers for 35 years and I don't taste any connection to previous cooks at all. The wife (with the bionic nose) doesn't taste or smell anything either. I have been living in FL for 22 years and we cook different types of fish and oysters very often. Even something oily like mackerel doesn't leave a trace after I smoke it. Now I do clean all my cookers regularly so that may be the key.

    Leave a comment:


  • Bogy
    commented on 's reply
    FireMan It all tastes like chicken, right!

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

Click here to read our comprehensive Platinum Medal review


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read ourcomplete review


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read ourcompletereview