Foodie Thread

[SacDuc]

Made cinnamon rolls last night. Here they are pre cream cheese frosting



The dough is from James Peterson's "Cooking" (one of the best books I own btw)
and the filling is from Jeff Henderson.

sac

[DesmoDiva]

First attempt of gluten free banana bread in the oven.

Hoping it turns out okay.



*edit

It tastes just a good a "regular" nanner bread.   

[slowpoke13]

Yum....

Not quite IZ's type of turkey burger...

http://eater.com/archives/2011/04/25/the-ron-swanson-turkey-burger.php

[Timmy Tucker]

So I decided to fire up my homemade trashcan smoker last weekend...



My first ever attempt at ribs. Used a dried apple rub I made and mopped them with equal parts apple cider vinegar and beer. Turned out to be the best ribs I've ever had. Fall-apart tender and quite juicy. Made potato salad and mac and cheese too. Cheated on the rolls.



Sorry I don't have more/better pics. Am doing them again in a few weeks, will take more pics next time.

[Speedbag]

So I decided to fire up my homemade trashcan smoker last weekend...

That's awesome. 

How is it set up inside?

[Timmy Tucker]

I got the specs/matl's list off the 'net. Everything came from Lowe's except the hotplate that powers it. That came from Wahlgreens. I think it cost me about $65-$75 total for everything.


The bottom grate is for a waterpan, but I'm gonna add another grate just below the top one so that I can double my capacity. Right now, the temp is controlled by how far I leave the access door open. I'm gonna add a thermostat/control unit eventually, I just haven't gotten around to it yet.


The hotplate's plastic housing melted on the first test run, so I found a ceramic flowerpot at Lowe's that the burner/reflector assembly fit into perfectly.

[Howie]

Nice smoker

[Speedbag]

I may need to make one, only charcoal-fired, for occasions when my Weber Smoky Mountain is too small. 

[Triple J]

So I decided to fire up my homemade trashcan smoker last weekend...
.

Very cool! 

[zach (Slag)]

I may need to make one, only charcoal-fired, for occasions when my Weber Smoky Mountain is too small. 

Be careful of releasing zinc oxide fumes using a charcoal fired trashcan smoker.  787.15 °F is the melting point for zinc, and the fumes will cause "metal fume fever."  Weldors of galvanized steel feel the effects of this regularly. 

[Timmy Tucker]

Be careful of releasing zinc oxide fumes using a charcoal fired trashcan smoker.  787.15 °F is the melting point for zinc, and the fumes will cause "metal fume fever."  Weldors of galvanized steel feel the effects of this regularly. 

That was a concern for me as well, but mine tops out at around 250F. Shouldn't cause problems if you keep the temps low. One of the main reasons I went with electric heat.

[kopfjäger]

Steamed some shrimp in Old Bay, cooked some scallops in evoo and butter and served em with pineapple habanero sauce. Did some soft shell crabs in a buttermilk egg bath, then dredged them in a flour and Old Bay mix. Did a tenderloin for good measure.

[swampduc]

^

[KRJ]

   Nice!..and the wine menu?....

[kopfjäger]

   Nice!..and the wine menu?....

Pinot Grigio for the fishes

Pinot Noir for the beef.