Sir Napsalot
Well-Known Member
Tung oil is varnish
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
xtsho
Well-Known Member
Another vote for food grade mineral oil.
tkufoS
Well-Known Member
Oh I know .. But this place is pretty good. Birria de chivo would've put another $10 on top of it
I've had plenty of both and my preference is birria de res. I also prefer a fattier chorizo too. I love goat in Rogan Josh but occasionally make it with mutton. So vive la différenceOh I know .. But this place is pretty good. Birria de chivo would've put another $10 on top of it
Sir Napsalot
Well-Known Member
The first time I had goat was at a brick taco stand in Tijuana in 1966- we drove there from LA in my dad's '65 GTO
Singlemalt
Well-Known Member
Tijuana tuck n roll,
They did some amazing work back in the day. Problem was you could never be sure they wouldn't 'import' goods in your upholstery!Tijuana tuck n roll,
Sir Napsalot
Well-Known Member
DarkWeb
Well-Known Member
Beef and lamb almost ready. I'll pull the rest of it soon. The beef is still holding together. I'll broil it in the oven and make tacos for the kids and we have some pita bread, @Laughing Grass's tzatziki recipe, thin onions and probably shredded cabbage.
Sativied
Well-Known Member
So I needed something quick and dirty, for some hobbies not involving food, to get up to roughly 900f. I used an old portable electric stove, one of those with a solid red hot glowing heating element, removed the top plate and the thermostat, got two terracotta pots, stacked upside down with alu foil in between. It got to 775f... Corona lockdown, restaurants closed, fuck it, figured let’s make pizza.
Sprinkled a bunch of cedar wood on the heating element, was just a one-time thing anyway. The result was best pizza I ever had. I’m not exaggerating, shocking good. So the next day I grabbed a few chicken leggs, seasoned with some generic chicken spices, cooked them in there, took a bite and again crazy good.
Things got messy, so I broke it down. So I went to a thrift store, bought the first item with an old solid heating element, only 300watt, added some insulating heat resistant bricks around it and did a test run to see if I could burn the wood more slowly by using an alu container, and make less of a mess. This is what it looked like when I did a test to see if the wood would burn and smoke slow enough.
It’s now lined with alu foil, blackened by now and partly sealed. Not pictured is a grill mesh that goes on top of it. On top of that I put the alu container or some baking paper, to prevent anything from dripping on to the heating element and having to clean it. I could do a much better job but lazy me will probably use it till it either fails or burns. Using it right now for pulled pork, covered in a lil ketjap manis, maple syrup, smoked paprika and garlic powder and just a lil brown sugar…. and pepper, and some real butter.
Left underneath the grill/mesh is another little alu container like the one in first pic. The “oven” leaks so the smoke escapes slowly. It gets very hot inside, although depending on time of day and season. It’s like a mini oven with smoke’n steam feature
I put a couple of whole (cleaned) fish in it once, stuffed with thyme and some rosemary. May not look appetizing to some but f me that was delicious. I used it dozens of times since.
Pulled the pork sort of
Cedar wood as pictured in first pic and a few wood chips from used whiskey barrels. Perfect amount of subtle wood smoke + even subtler whiskey flavor. Back in oven for a while after adding just a little bit of Jim Beam sauce and done.
Life is good. And I haven‘t even shown the hash I scored today
Nor the coffee and Licor 43 my wife is preparing now.This is what’s left of the wood, I reused the alu container many times.
Thank you!! For the deep dive. I really enjoyed it.So I needed something quick and dirty, for some hobbies not involving food, to get up to roughly 900f. I used an old portable electric stove, one of those with a solid red hot glowing heating element, removed the top plate and the thermostat, got two terracotta pots, stacked upside down with alu foil in between. It got to 775f... Corona lockdown, restaurants closed, fuck it, figured let’s make pizza.
Sprinkled a bunch of cedar wood on the heating element, was just a one-time thing anyway. The result was best pizza I ever had. I’m not exaggerating, shocking good. So the next day I grabbed a few chicken leggs, seasoned with some generic chicken spices, cooked them in there, took a bite and again crazy good.
Things got messy, so I broke it down. So I went to a thrift store, bought the first item with an old solid heating element, only 300watt, added some insulating heat resistant bricks around it and did a test run to see if I could burn the wood more slowly by using an alu container, and make less of a mess. This is what it looked like when I did a test to see if the wood would burn and smoke slow enough.
View attachment 5121173
It’s now lined with alu foil, blackened by now and partly sealed. Not pictured is a grill mesh that goes on top of it. On top of that I put the alu container or some baking paper, to prevent anything from dripping on to the heating element and having to clean it. I could do a much better job but lazy me will probably use it till it either fails or burns. Using it right now for pulled pork, covered in a lil ketjap manis, maple syrup, smoked paprika and garlic powder and just a lil brown sugar…. and pepper, and some real butter.
View attachment 5121175
Left underneath the grill/mesh is another little alu container like the one in first pic. The “oven” leaks so the smoke escapes slowly. It gets very hot inside, although depending on time of day and season. It’s like a mini oven with smoke’n steam feature
I put a couple of whole (cleaned) fish in it once, stuffed with thyme and some rosemary. May not look appetizing to some but f me that was delicious. I used it dozens of times since.
View attachment 5121181
Pulled the pork sort of
View attachment 5121225
Cedar wood as pictured in first pic and a few wood chips from used whiskey barrels. Perfect amount of subtle wood smoke + even subtler whiskey flavor. Back in oven for a while after adding just a little bit of Jim Beam sauce and done.
View attachment 5121228
View attachment 5121233
Life is good. And I haven‘t even shown the hash I scored today
This is what’s left of the wood, I reused the alu container many times.
View attachment 5121242
Singlemalt
Well-Known Member
I absolutely love DIY Jethro building. Salud!So I needed something quick and dirty, for some hobbies not involving food, to get up to roughly 900f. I used an old portable electric stove, one of those with a solid red hot glowing heating element, removed the top plate and the thermostat, got two terracotta pots, stacked upside down with alu foil in between. It got to 775f... Corona lockdown, restaurants closed, fuck it, figured let’s make pizza.
Sprinkled a bunch of cedar wood on the heating element, was just a one-time thing anyway. The result was best pizza I ever had. I’m not exaggerating, shocking good. So the next day I grabbed a few chicken leggs, seasoned with some generic chicken spices, cooked them in there, took a bite and again crazy good.
Things got messy, so I broke it down. So I went to a thrift store, bought the first item with an old solid heating element, only 300watt, added some insulating heat resistant bricks around it and did a test run to see if I could burn the wood more slowly by using an alu container, and make less of a mess. This is what it looked like when I did a test to see if the wood would burn and smoke slow enough.
View attachment 5121173
It’s now lined with alu foil, blackened by now and partly sealed. Not pictured is a grill mesh that goes on top of it. On top of that I put the alu container or some baking paper, to prevent anything from dripping on to the heating element and having to clean it. I could do a much better job but lazy me will probably use it till it either fails or burns. Using it right now for pulled pork, covered in a lil ketjap manis, maple syrup, smoked paprika and garlic powder and just a lil brown sugar…. and pepper, and some real butter.
View attachment 5121175
Left underneath the grill/mesh is another little alu container like the one in first pic. The “oven” leaks so the smoke escapes slowly. It gets very hot inside, although depending on time of day and season. It’s like a mini oven with smoke’n steam feature
I put a couple of whole (cleaned) fish in it once, stuffed with thyme and some rosemary. May not look appetizing to some but f me that was delicious. I used it dozens of times since.
View attachment 5121181
Pulled the pork sort of
View attachment 5121225
Cedar wood as pictured in first pic and a few wood chips from used whiskey barrels. Perfect amount of subtle wood smoke + even subtler whiskey flavor. Back in oven for a while after adding just a little bit of Jim Beam sauce and done.
View attachment 5121228
View attachment 5121233
Life is good. And I haven‘t even shown the hash I scored today
This is what’s left of the wood, I reused the alu container many times.
View attachment 5121242
Just a steak and it hit the spot, yum.
raratt
Well-Known Member
I have a Porterhouse out for tonight.
