Repost ramen link please, it is lava cake one twice.

Trying to SMOKE for the first time ever. Got two cups of mesquite chips slowly going in the tunnel at the back of my Weber natural gas bbq. I'm doing two decent size chickens so I'm thinking maybe 4 hours total but how often do I need to refill the chips? Every two hours? whenever I start to see less smoke?

Is there a point I should give the embers a stir without refilling it with more wood?

careful with the smoking

The recommended daily upper safety limit for these carcinogens is 47. Hickory smoke flavoring only has .8 per teaspoon, so you’d have to drink three bottles a day to bump up against the limit. And, mesquite liquid smoke, only 1.1.

It turns out that most of these carcinogens in smoke are fat-soluble, and so when you make a water-based solution, like liquid smoke, you capture the smoke flavor compounds without capturing most of the smoke cancer compounds.

The only time you really need to worry is eating smoked foods—foods directly exposed to actual smoke. For example, smoked ham comes up to here, and smoked turkey breast, up to here. So, one sandwich, and we may be halfway to the limit. But, one serving of barbecued chicken takes us over the top. Less than a single drumstick, and we may nearly double our daily allotment of these carcinogens.

Nothing, however, is as bad as fish. Smoked herring? 140. And we have to shrink down the graph to fit the worst of the worst—smoked salmon. One bagel with lox could take us ten times over the limit.

LITERALLY MY FIRST TIME AND YOU HAVE ME CONVINCED IM GOING TO GET CANCER

As long as you're not throwing cigarettes in the smoker you should be fine

Thanks for the help, no helps. Next time I'll put "plz respond".

Part of the breast was slightly over but I didn't want to play around while popping my proverbial cherry. More depth of flavour and variety of texture than any chicken I've ever made (or had?). Smoke and mesquite and paprika and brown sugar and crispy bits and juicy bits and fatty bits that were saturated in cancerous smoky deliciousness.

Next time I'll have the meat directly over the smoke for the whole cook and flip more gently and only once. Turns out more wood is unnecessary (it smoldered ~2 hours) unless you're serving some IPA chugger that thinks you need maximum impact in every bite. The mesquite flavour absorbed roughly 50% but I think that's a nice balance.

Looks nice. Did you muddy that up after the pic? A little more sauce and rub?

Flame and wood to one side, food to the other. Indirect heat is your friend. If you want to speed things up, smoke the quarters instead of the whole bird. Use Kosher chickens, but i think you already knew that .

Mesquite is one of the woods with the heaviest smoke flavors. For poultry I prefer cherry/pecan/hickory woods.

Good to know. My choices were hickory or mesquite at the grocery store. I didn't even think about saucing the birds - I basically just stood there and ate a whole one in a couple minutes with my hands.

I buy kosher chicken wings because they're ~30% cheaper but kosher birds around here are frozen with salt water to plump and flavor them so I never buy the larger pieces. If your chicken shrinks when you cook it you've paid for a bunch of water. This was a "free from" bird which are air-chilled so there's no additives that I got for $2/lb on special.

Chicken looks nice.

Smoked this pork shoulder yesterday.





Also did some more fish and chips this weekend. Mixed some vodka into the batter (a Kenji trick) that took the crispness to the next level.

LOL you ****in pussy

Sorry. This is the ramen I made. I did end up adding water at the end because it was a little salty (didn't use low-sodium), but that just made more for everyone! (Also used less vinegar, as recommended in some comments.)

https://www.foxandbriar.com/instant-pot-chicken-ramen/

Just got some brussel sprout/carmelized onion ravioli from Trader Joe's and not sure what kind of sauce to make for it. I don't think a tomato based sauce would go well, and a cream based like alfredo might be a bit too heavy. Google recommends tossing in olive oil or browned butter and topping with grated cheese, but that seems a bit boring. Any ideas or suggestions?

Are you planning your second career as a butcher shop smokehouse yet?

Brown butter + cheese is your play here. It mind sound boring but your taste buds will thank you.

https://www.cookingclassy.com/pasta-...5-minute-meal/

Surprising none ever marketed:

You're not really smoking until you've got a bbq cig for after the bbq pig.

Going by the other guy's post, you might as well toss some ciggy's into the pit because you're going down either way.

I've never been a fan of spaghetti, never order it and only had it one time where I liked it and that was when I was in Italy at an Italian families house where the husband threw some fresh pasta in a bowl and I assume olive oil and some type of fresh cheese, presumably Parmigiano-Reggiano. That was in 1988, I don't think I've had a bowl since (except for a few futile efforts on my part to replicate what I had in Italy).

and then I discovered this Serious Eats recipe:

Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce) Recipe

and oh ****, its so simple yet so awesome.

I broke the rules and added some fresh tomatoes and basil and a few shavings of Parmigiano-Reggiano and hot damn I'm stunned at how good this is. I did splurge on fresh pasta I'm told was made in Brooklynn and kept in the refrigerated section of a little Italian market down the street from me. I'm sure fresh made it better than the crappy dry pasta I'd buy at most grocery stores.

Looks great yim.

TY, can't keep up with you amigo but I'm trying

How's the diet going?

cliffs: pretty good, thx for asking

long answer:

For someone like myself who loves food and probably has some type of unhealthy attachment to it, its going to be a lifelong battle where I hope I can win more days than I lose, which I have been doing most weeks.

The good thing is I'm moving more and working out daily and that has made me feel 100% better. I still have the ridiculous dream of getting uber lean and strong if only for a short amount of time to know I can do it and experience what it feels like but I'm afraid I'm on the wrong side of 50 to ever make it happen, yet I persist...

Hey there pineapple cashew chicken: