Shows
The Smoker’s LoungeEpisode 17 :: Smoked Mac and CheeseIn this episode of The Smoker’s Lounge, Matt and Amy talk about smoked Mac and Cheese while Tim is on vacation:
• The process of making Mac and Cheese in the smoker
• When smoking a recipe that you normally do in a crock pot, time adjustments will have to happen.
• Crock pot low setting is about 200 degrees, and high is about 300 degrees.
• The final product was fantastic. The smoke flavor was subtle, but added a nice touch to the dish, improving the final product.
• A look at the dynamics of sharing the kitchen.
• The recipe for the smoked Mac and Cheese will be...2011-07-0711 minThe Smoker’s LoungeEpisode 16 :: Smoking VeggiesIn this episode of The Smoker’s Lounge, Matt and Tim talk about smoking veggies:
• We are not good at smoking veggies
• The veggies we’ve tried have come out OK, but the result didn’t seem worth the work.
• Grilling seems to yield much better results with veggies.
• When grilling, add a good bit of wood to the fire (if charcoal), or on the grate (if propane) to impart a smoky flavor.
• At the end of the day, we suggest grilling veggies for meals, and approach smoking veggies as pure experimentation.
For more information about the basics of meat smoking, visit w...2011-07-0107 minThe Smoker’s LoungeEpisode 15 :: Smoking AccessoriesIn this episode of The Smoker’s Lounge, Matt and Tim talk about smoking accessories:
• BBQ gloves are awesome!
• The right tool for the job makes things so much easier.
• Get stuff that you like to use.
• Be willing to spend on a good thermometer
• Flavor injectors freak Matt out a lot, even though they are probably awesome.
• Synthetic brushes don't work well for mop sauce. Consider traditional, basic mops, or a solution with a spray bottle.
For more information about the basics of meat smoking, visit www.fattybombatty.com.2011-06-2313 minThe Smoker’s LoungeEpisode 14 :: Smoking for PartiesIn this episode of The Smoker’s Lounge, Matt and Tim talk about some strategies for smoking food for large groups:
• It is easy to cook too much when smoking for your family. But leftovers are great.
• Prepare ahead for parties. It is important to get as much done ahead of time as possible.
• There are some very helpful and cheap solutions to help serving at a backyard party. You can usually find them at a restaurant supply store.
• Some dishes are can be reheated - like pulled pork - while others are much better fresh out of the smoker - like rib...2011-06-1713 minThe Smoker’s LoungeEpisode 13 :: Masterbuilt Electric SmokehouseIn this episode of The Smoker’s Lounge, Tim and Matt talk about the Masterbuilt Electric Smokehouse:
• MES is great in a variety of weather conditions
• The MES will provide consistent results
• MES is easy to use - a big deal for the casual meat smoker
• Bang for buck, the MES is a great smoker
For more information about the basics of meat smoking, visit www.fattybombatty.com.2011-06-0909 minThe Smoker’s LoungeEpisode 12 :: PoultryIn this episode of The Smoker’s Lounge, Tim and Matt talk through poultry:
• Chicken is easy - 4 hours at 250
• Smoked chicken is great in salad
• Turkey isn’t that much different than chicken
• Chicken quarters and wings are both great options
• Birds are easy to oversmoke, so go light on the wood
For more information about the basics of meat smoking, visit www.fattybombatty.com.2011-06-0207 minThe Smoker’s LoungeEpisode 11 :: SauceIn this episode of The Smoker’s Lounge, Tim and Matt talk through making your own BBQ sauce and mop sauce:
• There are a lot of regional preferences when it comes to sauces
• Use your favorite rub to add character to your BBQ sauce
• Customize existing sauces
• Think outside your region’s BBQ sauce
• Mop sauce makes a huge difference on lower fat cuts of meat
For more information about the basics of meat smoking, visit www.fattybombatty.com.2011-05-2507 minThe Smoker’s LoungeEpisode 10 :: RubsIn this episode of The Smoker’s Lounge, Tim and Matt talk through rubs:
• When making a rub, go by YOUR taste preference
• Try different rubs on different meat
• Use your rub liberally
• Figure out which cuts of meat are impacted most by rub
• Some typical rub ingredients to consider
• Use mustard to help apply your rub - flavor burns off and creates a crust.
For more information about the basics of meat smoking, visit www.fattybombatty.com2011-05-1907 minThe Smoker’s LoungeEpisode 9 :: Convince Your SpouseIn this episode of The Smoker’s Lounge, Tim and Matt talk through some ways to convince your spouse to let you get into meat smoking:
• One less meal for your spouse to cook
• It is a natural way to cook
• Take your spouse to a BBQ place and promise to replicate the quality
• It is a great way to cook for social gatherings
For more information about the basics of meat smoking, visit www.fattybombatty.com2011-05-1207 minThe Smoker’s LoungeEpisode 8 :: Wood SelectionIn this episode of The Smoker’s Lounge, Tim and Matt talk through some of the many woods available for meat smoking, and some tips on finding what you like:
• There are lots of types of wood to choose from
• Make sure the wood you use is seasoned
• There are some standard wood and meat pairings that are a good place to start
• Each wood has its own characteristics, so match the flavor to your tastes
For more information about the basics of meat smoking, visit www.fattybombatty.com2011-05-0507 minThe Smoker’s LoungeEpisode 7 :: FailIn this episode of The Smoker’s Lounge, Tim and Matt talk through some of their biggest fails:
• Wrapping a pork roast with apple slices
• If you use an electric smoker, remember to plug it in
• If you put meat in the smoker, don't forget that you put meat in the smoker
• Don’t smoke clod roast for too long
For more information about the basics of meat smoking, visit www.fattybombatty.com2011-04-2805 minThe Smoker’s LoungeEpisode 6 :: SkipsIn this episode of The Smoker’s Lounge, Tim and Matt talk through some things to avoid when smoking:
• Let it be - smoking is low & slow and it's done when it's done
• Don't overdo it
• Plan ahead - you can't rush smoked meat
• Don't let your research prevent you from trying something
• Don't be too critical of the final result
For more information about the basics of meat smoking, visit www.fattybombatty.com2011-04-2105 minThe Smoker’s LoungeEpisode 5 :: TipsIn this episode of The Smoker’s Lounge, Tim and Matt talk through some helpful tips learned over their time smoking:
• Mix & match woods
• Practice before company or parties
• Don't be afraid to break a rule with intentionality
• Be willing to experiment with different cuts of meat
For more information about the basics of meat smoking, visit www.fattybombatty.com2011-04-1405 minThe Smoker’s LoungeEpisode 4 :: BeefIn this episode of The Smoker’s Lounge, Tim and Matt talk through some of the basics of smoking beef:
• Tri-tip
• Brisket
• Wood Selection for Beef
• Sauce Selection for Beef
For more information about the basics of meat smoking, visit www.fattybombatty.com2011-04-0605 minThe Smoker’s LoungeEpisode 3 :: Holiday SmokingIn this episode of The Smoker’s Lounge, Tim and Matt talk through two popular options when it comes to smoking for the holidays:
• Pre-cooked Ham - Very basic, but can be complimented well with unconventional sides. Fantastic on its own as well.
• Turkey
• Plan ahead - don't cook for a holiday without trying your recipe/cut of meat once before.
• Very helpful temperature chart can be found here: http://www.smoking-meat.com/smoking-times-and-temperatures-chart.html
For more information about the basics of meat smoking, visit www.fattybombatty.com2011-03-3109 minThe Smoker’s LoungeEpisode 2 :: More PorkIn this episode of The Smoker’s Lounge, Tim and Matt talk through two more options when it comes to smoking pork as well as a tip to add some flavor to your smoked meat:
• Pre-cooked Ham (note: try not to get the pre-sliced, as it tends to dry out)
• Pork Loin
• Letting meat rest after the smoke is finished
For more information about the basics of meat smoking, visit www.fattybombatty.com2011-03-2407 minThe Smoker’s LoungeEpisode 1 :: PorkIn this episode of The Smoker’s Lounge, Matt and Tim talk through some basic information about pork:
• Safety tips when smoking pork
• An overview of two cuts of pork that are great for the beginning meat smoker
• Wood suggestions for smoking pork
• Sauce suggestions to compliment smoked pork
For more information about the basics of meat smoking, visit www.fattybombatty.com2011-03-1910 min