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Old 05-23-2020, 02:00 PM   #301
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Quote:
Originally Posted by steve dunham View Post
Have you ever tried smoked spam or smoked bologna or sweet pickled cured and smoked pork shoulder ?
Got the smoked pork shoulder covered. All the others would be new to me. What a joy it would be to go out back, cut out some apple wood (the best kind) and start smoking. Wow!

I bought two spare ribs, not quite St. Louis cut, but nice. Gonna smoke them up this weekend with a chicken or two and invite the kids up to distance with us. Got the idea from you guys. Thanks for that.

Pics to follow cause this is definitely gonna happen!
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Old 05-23-2020, 02:11 PM   #302
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I use hickory for pork ribs. Apple for chicken.
https://www.bonappetit.com/test-kitc...d-smoking-meat
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Old 05-23-2020, 02:35 PM   #303
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Originally Posted by gbaglo View Post
I use hickory for pork ribs. Apple for chicken.
https://www.bonappetit.com/test-kitc...d-smoking-meat
I usually save what I trim off the trees in February. Iíve smoked whole small trout using chips from a Spring Snow Flowering Crab that we had at our first house too. Worked well. Thereís a lot of shagbark hickory in eastern Iowa in the small timbers. My son has a small smoker that has the water pan included and heís pretty good with it. I bought him a bag of alder chips a year or two back and heís used that wood since. Alder will grow here but itís not native. Some like it for pork or chicken. Smoking brine recipes and smoking wood can get pretty esoteric whether they need to or not.
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Old 05-23-2020, 02:38 PM   #304
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You guys stick with your Spam. I've got a rack of baby back ribs on the grill as I type!
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Old 05-23-2020, 02:45 PM   #305
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Got a pork butt to put on around midnight, we could have a pretty good party tomorrow.
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Old 05-23-2020, 04:27 PM   #306
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Smoking ribs tomorrow.
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Old 05-23-2020, 05:15 PM   #307
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Comment in one of my BBQ books says that hickory makes everything taste like ham. Which, I guess, is why I use it for pork ribs and shoulders.
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Old 05-23-2020, 05:31 PM   #308
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Hickory

I donít think you have native hickory out in your area do you Glenn? I did not look in the book for the range on varieties. Pecan is a hickory too. We have a little bit of native pecan in extreme SE Iowa. It Will grow in our area but depends on a micro climate situation to thrive. The pecans are very small on the Carya Illionensis but tasty. About a fifth the size of commercial pecans. Takes a bunch for a pie. Hickory nuts are plentiful and very tasty too in cookies.
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Old 05-23-2020, 06:13 PM   #309
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I buy the hickory in bags at an outrageous price.
I picked up a pork shoulder on sale once and paid more per pound for the smoker chips than the meat.
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Old 05-24-2020, 06:01 AM   #310
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Quote:
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I donít think you have native hickory out in your area do you Glenn? I did not look in the book for the range on varieties. Pecan is a hickory too. We have a little bit of native pecan in extreme SE Iowa. It Will grow in our area but depends on a micro climate situation to thrive. The pecans are very small on the Carya Illionensis but tasty. About a fifth the size of commercial pecans. Takes a bunch for a pie. Hickory nuts are plentiful and very tasty too in cookies.
Iowa Dave
Hi: Iowa Dave... We have a lot of "Native" nuts!!! Some of them even blow a lot of smoke. Alf
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Old 05-24-2020, 06:37 AM   #311
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Wow, that price is a steal. Sounds like you are ready for some fine eating. Hope all is well. Stay safe and wash your hands.
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Old 05-24-2020, 06:44 AM   #312
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W went camping with the same group of work friends for 20+ years. The group varied between 10-20 people depending on the year. The highlight was the Spam cook off. Many delicious and inventive dishes over the years. From appetizers to entrees, from sweet to savory, from main dish to dessert it was always the best part of the weekend.
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Old 05-24-2020, 06:49 AM   #313
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I think we have another spammer..........
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Old 05-24-2020, 07:00 AM   #314
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You never know

Hi Ralph
And to think weíve camped with you about a half a dozen times or more and never knew you were a SPAM family. Hope youíre holding up ok during this Covid 19 pandemic. Not much fun getting refunds on the credit card for camping reservations. Hope
To see you on the road soon.
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Old 05-24-2020, 07:33 AM   #315
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Man, you guys have me wanting to get that replacement smoker. I used to do so much but had to abandon a worn out and rusting cheaper smoker. Just love the foods I smoked in it.

A new beginning

IMG_8745.jpg

And just before the feast

IMG_8751.jpg
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Old 05-24-2020, 09:19 AM   #316
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I've been learning how to bake bread. Finding yeast and flour has been a bit of a challenge as lots of people apparently are doing the same.
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Old 05-24-2020, 09:35 AM   #317
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I've been learning how to bake bread. Finding yeast and flour has been a bit of a challenge as lots of people apparently are doing the same.
Both are finally becoming more available here. I had ordered a pound of yeast a few weeks ago and checked the other day and it was now available for half as much, sooner, so cancelled the first order and reordered. (I have four packets left to last me until that comes.) I always bake so it was unexpected to me to have a run on flour and yeast! March 7 when I first stocked up for the duration I just bought one bag of flour and figured I had enough yeast. It more than a month before I found flour on the shelf again and I still haven't seen yeast on my weekly trip to the grocery.
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Old 05-24-2020, 09:41 AM   #318
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Both are finally becoming more available here. I had ordered a pound of yeast a few weeks ago and checked the other day and it was now available for half as much, sooner, so cancelled the first order and reordered. (I have four packets left to last me until that comes.) I always bake so it was unexpected to me to have a run on flour and yeast! March 7 when I first stocked up for the duration I just bought one bag of flour and figured I had enough yeast. It more than a month before I found flour on the shelf again and I still haven't seen yeast on my weekly trip to the grocery.
I had to order a pound of yeast for an inflated price on eBay. It will easily last me a year or more (good until Nov 2021) so even at 3x normal price it was worth it to be able to bake the bread.
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Old 05-24-2020, 09:50 AM   #319
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I had to order a pound of yeast for an inflated price on eBay. It will easily last me a year or more (good until Nov 2021) so even at 3x normal price it was worth it to be able to bake the bread.
I used up all mine but a dear friend sent me 6 packets and those will get me through until the lb arrives from Amazon (likely the same day it reappears in the store!)

I used the limited availability of flour to try a few more expensive bread flours. Picked up Bob's Red MIll Artisan bread flour finally- it's interesting, the gluten develops more easily than their regular, but I didn't think the flavor was any improvement and it was actually. harder to use for pizza dough as it wouldn't stretch as easily. Haven't broken into the King Arthur bread flour yet. Also got a "cheap" bag of generic white and that was nowhere near as good as the regular Bob's Red Mill.

I like seeing other people learning to bake- I learned with the bread machine! Trying to figure out how to get consistent results, I would stop after the knead cycle and check the consistency of the dough, and either add water or flour or knead again. It gave me a good sense of what bread dough should look like and feel like and made me aware of how sensitive it is to atmospheric conditions. Then a few years ago I started baking again with rolls.

Still working on the perfect cinnamon roll- has to be something I can do camping and bake in a Dutch oven.
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Old 05-24-2020, 10:11 AM   #320
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Bobbie, I volunteer to be a tester for the Dutch oven cinnamon rolls. I will do the dishes.

Just name the time and place.

Maybe the rally can be a spam and baked goods one!
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