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Messages - capozzoli

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16
All Things Food / Re: BBQ Style
« on: November 20, 2011, 02:14:57 PM »
Made a MUDS Fri. First cook was Saturday. I made the fire basket a little small. I was having trouble getting it up over 200. Gonna make a bigger basket this week. Did a boston but and it took a little longer to get the IT where I want it. It came out OK though. Just not as fall-a-party as deepsouths.







Oh, and why sauerkraut in the BBQ thread? Cause smoked meats are awesome with sauerkraut and no one can find the ethnic cooking thread.

Packed our crock this weekend. I found a much easier way to pack it down. Real easy on the back.





 


17
All Things Food / Re: BBQ Style
« on: November 14, 2011, 11:25:49 PM »
Wisps of blue smoke? Avoid pillowy white smoke.

Tom, dont you have that cold smoke generator? Think you could get low enough for cold smoking with that. What was it the pro Q?

There is another way to make a cold smoke generator for the UDS you nee a two inch piece of pipe about eight inches long. then something welded on the bottom to make a little grate attach it to the drum so it stands off the drum about two inches at the top of the pipe thread in a 3/4" pipe as a an intake.Fill it with wood chips light the bottom so it smolders.

Hard to understand. Ill see if I can find pictures. Im making a mini UDS and im gonna make up one of these pipe smoker things on the side.




18
All Things Food / Re: BBQ Style
« on: November 14, 2011, 05:52:22 AM »
Yeah I am.

19
All Things Food / Re: BBQ Style
« on: November 13, 2011, 07:59:30 AM »
I may give it a try.

With no beer going on around here I have enough buckets. ::)

We usually take off and throw in the buttom a bunch of whole leaves on the bottom for stuffing fermented cabbage rolls. They are great.

Here is that pizza oven with the door.



I have a couple more of these coming up. Both outdoors. They guys that build the ovens are from Italy and have been building these bread ovens  since they were a kids. Ill surely post picks step by step of how it is done.

I will post them here exclusively cause BBQ brethren is not worthy of it. They moved the door post from "Q-talk" where it was supposed to be to the "woodpile" . Im nor gonna waste my time photo documenting something pertinent if it is just gonna fall away in the off topic section. Fark em!  ;D


20
All Things Food / Re: BBQ Style
« on: November 12, 2011, 06:32:43 PM »
Sounds easy and pretty cool. But I am a little bit leery on the use of water. Any time I have had kraut made with water added its kinda weak and watery tasting.   I like the really sour long fermented stuff.

21
All Things Food / Re: BBQ Style
« on: November 11, 2011, 07:26:41 PM »
Man deepsouth, that seafood feast looks out of this world!

You have to try cold smoked fish. You will love it. Wonder if there is a way to rig the BGE up for cold smoke?

Im working on a mini UDS on which Im gonna  hook up a makeshift cold smoke generator,

Then again, you may need an actual working refrigerator to make a cold smoker down there.

Cold smoking season is coming up fast. Time to pack the crock with kraut!

22
All Things Food / Re: BBQ Style
« on: October 18, 2011, 01:58:11 PM »
Yeah ill post some pics when the oven is done. They are putting a brick face on it now. The place isnt open for another month or so. Wish I got some pics of the construction. Ill get some on the next oven build.

I applied a sort of patina by mixing gun blue and copper oxide. known commercial as "copper rust" Mix it up spray it on then throw saw dust all over it so it sits in the chemicals all night then rinse it off, torch it and seasoned with veg oil. . 

23
All Things Food / Re: BBQ Style
« on: October 17, 2011, 04:56:10 PM »
There is lots of stuff I cant do, tried flying once when I was a teenager. I was really high, and it really hurt when I hit the ground. Wont try that again. At least not the flying part.  ;D

24
All Things Food / Re: BBQ Style
« on: October 17, 2011, 04:36:11 PM »
Damn deepsouth, Im starving now. And I just ate dinner!

House is nice too. Hope the value is holding for you.

I got some ideas for SmokeOCD's grate. I was thinking of making a the grate some abstract design, maybe loosely representative of something.

Here is a door for a pizza oven I made recently.



Its going in "Lucky Lou's Coal Oven" in Berlin NJ. Huge coal oven and 40 beers on tap. I cant wait till they open. I was there to see the whole construction of the oven. I learned a lot and I surely want one. Maybe on the next house or might have to build one at the shop. There are a couple of more ovens lined up in the near future and Ill post pics of the oven construction. Ill post some pics of this oven too when the door is on.




25
All Things Food / Re: BBQ Style
« on: October 08, 2011, 06:47:10 PM »
The color on that chicken is perfect. Nice work!

26
The Pub / Re: Capazolli's Trip to South Carolina in 2011
« on: October 08, 2011, 06:45:28 PM »
Damn man, cant believe it has been a year. Slipped by me to even ask.

Really cool that they are gonna keep it going.

I would still love to check it out some day. Should we start planning a get together for 3 days next year? We could make it like a pot luck of beer and food. Bet it would be gooood!





27
The Pub / Re: Finally happened.
« on: October 01, 2011, 08:00:48 PM »
Again I thought you were going to say Holly is pregnant. You keep getting me.

Sorry to hear about the job loss and good luck to Holly finding another.

As for Tats, I could deal without them on women. I have a few old ones myself from when I was young and dumb, I let this crazy gypsy girl in Budapest gouge me up good right on my lower stomach (pubis). Talk about pain. I will never forget.  Another I got in Wildwood NJ, when I was completely smashed. The other I have no recollection of getting at all. Woke up and it was there. No crap. It isnt a Mexican cutie.

I don't believe there are many that get tattoos that dont eventually regret it.

People call them tramp stamps around here too.

 I call them birth control splooge targets.

28
All Things Food / Re: Ethnic and Regional Cooking
« on: September 17, 2011, 04:05:56 PM »
Man, that is a beautiful spread right there. (wipes the tears from his eyes)

29
All Things Food / Re: Ethnic and Regional Cooking
« on: September 16, 2011, 06:31:18 PM »
I would share your fear, but I took comfort in the fact that there were others eating it next to us, and they sell it like hot cakes, they have a frige by the regisiter where they stack in containers of it. It is apparently ordered n advance and when you go to pick it up it is waiting in the fridge. There is is a constat flow of people picking it up every time we go there,

Also the idea is that it is cured with lime so it is sort o chemically cooked. Still it is raw.

There is another tastey Vietnamese dish made with thin slices of raw beef marinated in lime garlic and fish sauce. Its really good, sorta a beef seviche.

30
All Things Food / Re: Ethnic and Regional Cooking
« on: September 16, 2011, 05:17:41 AM »
Yeah, thats what we call that place; Long Thang.

I think I could eat anything except belut. That and I wont eat penis either.

I would say I wont eat testicles, but its too late for that. Someone already got a couple of those balls past the goalie.

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