Monday, 1 October 2012

Bradley Smokers and lovers

Sharon and Buddy.....I was living in my RV for a year and a half and Buddy was my bud. How he survived I really don't know. He and I spent a summer at a BC Provincial park, Shuswap Lake, and he wandered all over the place, scaring the bejeesus out of campers late at night, as he would stroll thru their campsite. Then we hung out at The Slabs in southern California for five weeks. Lots of dogs and so on...literally thousands of people in the area. I was offered a 10 week posting in the Mojave desert National Preserve, so off we went to live in the desert. With all of the coyotes and lynx...and whatever other creatures were out there...he survived. He'd come running in late at at 3 am, when I might have gotten up know..check on things...and I'd open the RV door and he'd come screaming in. I would see him out wandering in the desert, his big tail up and a is dinner...come and git it.

I bought a cold smoke generator for the Bradley and it arrived via my sister in Edmonton. I bought it from Cabelas and had to have it fetched from the store, and sent onwards...she sent via Greyhound. And by God..if you are thinking of investing on one of the not delay.

This is a grabbed 'net pic..mine is the fancy digital but for just fine.

I smoked these ribs for four hours...having just dusted them with some garlic powder....then let them sit in the fridge overnight..the thought being to allow the smoke flavours to permeate the meat..made a mop, then x2 wrapped them in heavy foil and into the oven at 250 for three hours. Son Of a BITCH...

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky,[1] smoked beer, and lapsang souchong tea are also smoked.
In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton, and whale.
Historically, farms in the Western world included a small building termed the smokehouse, where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations.



It is believed that the smoking of food dates back to the time of primitive cavemen.[2][3] As caves or simple huts lacked chimneys, these dwellings could become very smoky. The primitive men would often hang meat up to dry, and it is presumed that at some point they became aware that meat that was stored in smoky areas acquired a different flavor and was better preserved than meat that simply dried out. Over time this process was combined with pre-curing the food in salt or salty brines, resulting in a remarkably effective preservation process that was adapted or developed independently by numerous cultures around the world.[4] Until the modern era, smoking was of a more "heavy duty" nature as the main goal was to preserve the food. Large quantities of salt were used in the curing process and smoking times were quite long, sometimes involving days of exposure.[2]
The advent of modern transportation made it easier to transport food products over long distances and the need for the time and material intensive heavy salting and smoking declined. Smoking came to be seen more as way to flavor than to preserve food. In 1939 a device called the Torry Kiln was invented at the Torry Research Station in Scotland. The kiln allowed for uniform mass-smoking and is considered the prototype for all modern large-scale commercial smokers. Although refinements in technique and advancements in technology have made smoking much easier, the basic steps involved remain essentially the same today as they were hundreds if not thousands of years ago.[2]

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