I don't know how anyone can do a cast iron sear/brown butter method with anything indoors. Maybe my exhaust fan is just a piece of shit, but I can't even do brown butter method with chicken without setting of the smoke alarm.GoodKarma wrote: ↑Mon Dec 21, 2020 4:02 pmMy challenge has always been smoke. Even after letting the beef sit out and patting it dry with a paper towel I still get a shitload of smoke...any suggestions?
I've thrown some butter on after the sear but before the oven so I realize that's part of it but I've gotten smoke from just the meat and the skillet.
Swamp Cooking Thread
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- govmentchedda
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Re: Swamp Cooking Thread
Until everything is less insane, I'm mixing weed with wine.
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Re: Swamp Cooking Thread
My exhaust hood is super powerful. I pan sear with a cast iron skillet, and rarely need to go beyond the low setting. I used medium twice when I forgot to put the fan on prior to the smoke starting. Never used the high setting, but the medium is so loud, I hope I never need high.govmentchedda wrote: ↑Mon Dec 21, 2020 4:13 pmI don't know how anyone can do a cast iron sear/brown butter method with anything indoors. Maybe my exhaust fan is just a piece of shit, but I can't even do brown butter method with chicken without setting of the smoke alarm.GoodKarma wrote: ↑Mon Dec 21, 2020 4:02 pmMy challenge has always been smoke. Even after letting the beef sit out and patting it dry with a paper towel I still get a shitload of smoke...any suggestions?
I've thrown some butter on after the sear but before the oven so I realize that's part of it but I've gotten smoke from just the meat and the skillet.
An honest to God cult of personality - formed around a failed steak salesman.
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Re: Swamp Cooking Thread
I lost the range hood battle, but do you (1) have the kitchen specific alarm and (2) turn the fan on full blast before you start heating the pan? I've noticed if I do the latter, I'm good but if I forget, there's no recovering.govmentchedda wrote: ↑Mon Dec 21, 2020 4:13 pmI don't know how anyone can do a cast iron sear/brown butter method with anything indoors. Maybe my exhaust fan is just a piece of shit, but I can't even do brown butter method with chicken without setting of the smoke alarm.
Re: Swamp Cooking Thread
2 things.GoodKarma wrote: ↑Mon Dec 21, 2020 4:02 pmMy challenge has always been smoke. Even after letting the beef sit out and patting it dry with a paper towel I still get a shitload of smoke...any suggestions?
I've thrown some butter on after the sear but before the oven so I realize that's part of it but I've gotten smoke from just the meat and the skillet.
1) it is a smoky process. I try to get a cross vent going when the steak is going to hit the pan and run the microwave vent (which doesn't do shit) at full tilt
2) Use a high heat oil. Canola at the minimum. Avocado, Grapeseed, or Peanut are better as their smoke point is higher. I normally sear it off on the oil and then drop the heat to just below ripping when I add butter and aromatics to baste. Butter will do everything but burst into flames at 450+
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- govmentchedda
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Re: Swamp Cooking Thread
Our exhaust is one of those under the microwave things, and I don't think it could blow out a birthday candle if its fan were reversed. Our smoke alarm is close enough to the stove that it definitely works. It's also linked to all the other smoke alarms in the house, so it's more than just one of them going off, it's a whole house full of extremely loud beeping and the children run around squawking in addition to the electrical generated noise.mister d wrote: ↑Mon Dec 21, 2020 4:52 pmI lost the range hood battle, but do you (1) have the kitchen specific alarm and (2) turn the fan on full blast before you start heating the pan? I've noticed if I do the latter, I'm good but if I forget, there's no recovering.govmentchedda wrote: ↑Mon Dec 21, 2020 4:13 pmI don't know how anyone can do a cast iron sear/brown butter method with anything indoors. Maybe my exhaust fan is just a piece of shit, but I can't even do brown butter method with chicken without setting of the smoke alarm.
Until everything is less insane, I'm mixing weed with wine.
Re: Swamp Cooking Thread
Yeah...I have a whole house fan and ended up having to fire that up for a few minutes just to clear out the house and be able to see again.BSF21 wrote: ↑Mon Dec 21, 2020 5:10 pm2 things.GoodKarma wrote: ↑Mon Dec 21, 2020 4:02 pmMy challenge has always been smoke. Even after letting the beef sit out and patting it dry with a paper towel I still get a shitload of smoke...any suggestions?
I've thrown some butter on after the sear but before the oven so I realize that's part of it but I've gotten smoke from just the meat and the skillet.
1) it is a smoky process. I try to get a cross vent going when the steak is going to hit the pan and run the microwave vent (which doesn't do shit) at full tilt
2) Use a high heat oil. Canola at the minimum. Avocado, Grapeseed, or Peanut are better as their smoke point is higher. I normally sear it off on the oil and then drop the heat to just below ripping when I add butter and aromatics to baste. Butter will do everything but burst into flames at 450+
Funny part is my smoke alarms never went off. It's either great that they are smart enough to know it's not a real fire or I'm in trouble if there is a real fire.
I would like expensive whiskey.
We only have beer & wine...
What am I, 12?
We only have beer & wine...
What am I, 12?
Re: Swamp Cooking Thread
You might wanna check them detectors. Mine goes off even when its not super hazy inside and its a room away.GoodKarma wrote: ↑Mon Dec 21, 2020 5:29 pmYeah...I have a whole house fan and ended up having to fire that up for a few minutes just to clear out the house and be able to see again.BSF21 wrote: ↑Mon Dec 21, 2020 5:10 pm2 things.GoodKarma wrote: ↑Mon Dec 21, 2020 4:02 pmMy challenge has always been smoke. Even after letting the beef sit out and patting it dry with a paper towel I still get a shitload of smoke...any suggestions?
I've thrown some butter on after the sear but before the oven so I realize that's part of it but I've gotten smoke from just the meat and the skillet.
1) it is a smoky process. I try to get a cross vent going when the steak is going to hit the pan and run the microwave vent (which doesn't do shit) at full tilt
2) Use a high heat oil. Canola at the minimum. Avocado, Grapeseed, or Peanut are better as their smoke point is higher. I normally sear it off on the oil and then drop the heat to just below ripping when I add butter and aromatics to baste. Butter will do everything but burst into flames at 450+
Funny part is my smoke alarms never went off. It's either great that they are smart enough to know it's not a real fire or I'm in trouble if there is a real fire.
Dances with Wolves (1) - BSF
"This place was rockin'," said BSF21.
"There is nothing ever uncommon about BSF21."
"This place was rockin'," said BSF21.
"There is nothing ever uncommon about BSF21."
Re: Swamp Cooking Thread
Funny story about that. Thanksgiving week all of our alarms (like Chedda they are all hard wired together) went off at 3am which obviously woke us up and sent us into a panic trying to shut them down which pushing/holding the button didn't seem to work so I had to pull them all down and disconnect...the whole thing took way longer than necessary. Funniest part of the evening: last thing we did was check to see if there was an actual fire.BSF21 wrote: ↑Mon Dec 21, 2020 5:30 pmYou might wanna check them detectors. Mine goes off even when its not super hazy inside and its a room away.GoodKarma wrote: ↑Mon Dec 21, 2020 5:29 pmYeah...I have a whole house fan and ended up having to fire that up for a few minutes just to clear out the house and be able to see again.BSF21 wrote: ↑Mon Dec 21, 2020 5:10 pm2 things.GoodKarma wrote: ↑Mon Dec 21, 2020 4:02 pmMy challenge has always been smoke. Even after letting the beef sit out and patting it dry with a paper towel I still get a shitload of smoke...any suggestions?
I've thrown some butter on after the sear but before the oven so I realize that's part of it but I've gotten smoke from just the meat and the skillet.
1) it is a smoky process. I try to get a cross vent going when the steak is going to hit the pan and run the microwave vent (which doesn't do shit) at full tilt
2) Use a high heat oil. Canola at the minimum. Avocado, Grapeseed, or Peanut are better as their smoke point is higher. I normally sear it off on the oil and then drop the heat to just below ripping when I add butter and aromatics to baste. Butter will do everything but burst into flames at 450+
Funny part is my smoke alarms never went off. It's either great that they are smart enough to know it's not a real fire or I'm in trouble if there is a real fire.
Was going to throw this in the Learn Something Everyday thread...that was the night that I learned that hard-wired smoke detectors need to be replaced every 10 years or so (ours were 15 years old). I had no idea. Guess I never stayed in house long enough to have to deal with it.
I would like expensive whiskey.
We only have beer & wine...
What am I, 12?
We only have beer & wine...
What am I, 12?
- The Sybian
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Re: Swamp Cooking Thread
I'd suggest lighting a real fire and seeing what happens.
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Re: Swamp Cooking Thread
Well, this is strange. Boss gifted me a sous vide for christmas. So I guess I'm making a steak this afternoon to try it...
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
Re: Swamp Cooking Thread
That sounds amazing. Unfortunately, when it comes to spices, Mrs. Cerrano is really freaking picky so when I brought it up to her she was a hard no. (She’s weird, but cute). I’m just doing salt and pepper and Kenji’s reverse sear method. Thanks, though.GoodKarma wrote: ↑Sat Dec 19, 2020 9:58 pmThe rub I use is cocoa powder, paprika and ancho chili powder. Use a couple tbsp of cocoa powder and a couple tsp each of the ancho and paprika. I don’t really have a recipe other than tying the roast and brown at 500 for 15 minutes then going to a lower heat for the cooking...usually 325 for ~10 minutes per pound.
Re: Swamp Cooking Thread
Is this ceranno's spicier cousin?
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Re: Swamp Cooking Thread
It’s in the bag. And the water. The kit I was gifted has a huge tub to use as well but it looks like you can do it in a regular pot? This was a lot of water for a trial run.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
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Re: Swamp Cooking Thread
Well that’s the best steak I’ve ever made at home. And I just got a cut from the Kroger case not Whole Foods where I usually buy steaks.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
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Re: Swamp Cooking Thread
Batch #2 of Juansauce arrived just in time for Christmas! This one's color is a little more yellow than the last which had a nice orange/salmon color to it. Can't wait to dive in. Thanks, bud!
Until everything is less insane, I'm mixing weed with wine.
Re: Swamp Cooking Thread
Got some naked wings to grill later and half of them are going to be typical Buffalo for the Mrs. Want to do something different with the other half and wanted to know if any of you swamp chefs have a go to rub or sauce I can steal from.
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Re: Swamp Cooking Thread
as i recall that batch had pineapples instead of peaches. and more ghost than habanerosgovmentchedda wrote: ↑Thu Dec 24, 2020 12:32 pm Batch #2 of Juansauce arrived just in time for Christmas! This one's color is a little more yellow than the last which had a nice orange/salmon color to it. Can't wait to dive in. Thanks, bud!
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Re: Swamp Cooking Thread
It's definitely a little hotter, but still very delicious.
Until everything is less insane, I'm mixing weed with wine.
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Re: Swamp Cooking Thread
Another one in the tub for lunch. Weird to have to wait a couple of hours for a steak, but it was worth it last time. And also strange to be running the device from my phone. Kinda neat though.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
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Re: Swamp Cooking Thread
Throwing it out there...ideas for NYE dinner for 2?
Don't say Hopping John...I made something with black eyed peas a couple of nights ago.
Don't say Hopping John...I made something with black eyed peas a couple of nights ago.
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Re: Swamp Cooking Thread
Who cares about tradition. Just make what the lady likes.
Hold on, I'm trying to see if Jack London ever gets this fire built or not.
Re: Swamp Cooking Thread
Steaks out of the sous vide.
Did you see that ludicrous display last night?
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Re: Swamp Cooking Thread
I'm hoping they finish my patio this afternoon, and I can start a NYE tradition of grilling and eating outside. Thanks, global warming! And thanks to my wife for having the foresight to buy a heat lamp in the middle of the summer.
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Re: Swamp Cooking Thread
Made a chicken pot pie based on the discussion in the food road trip thread. Used a recipe from one of my grandmothers for the crust. Came out pretty, and tastes pretty great.
I felt aswirl with warm secretions.
Re: Swamp Cooking Thread
Taught my daughter how to make homemade pretzels and beer cheese today. Delicious. Feel like there is an old bay angle in the beer cheese I need to experiment with.
Only downside, she would not let me play polka and umpalumpa music while making it.
Only downside, she would not let me play polka and umpalumpa music while making it.
Re: Swamp Cooking Thread
I use a little flour to thicken chili, just sprinkle it over the veggies and stuff to cook off before adding the liquid. I had it sitting in a 1/2 cup just to sprinkle some in but got distracted by the puppy and stopped thinking and dumped it all in. I've already transferred pots to clear out the flour that cooked itself to the bottom of the pot but this could be a real loss.
Re: Swamp Cooking Thread
I made myself a peanut butter and blueberry preserves sammich tonight. Good comfort food for the soul.
Noli Timere Messorem
Re: Swamp Cooking Thread
You mind sharing the beer cheese recipe? I’m always looking for a good one.
I would like expensive whiskey.
We only have beer & wine...
What am I, 12?
We only have beer & wine...
What am I, 12?
- The Sybian
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Re: Swamp Cooking Thread
At least you got to wear your lederhosen.
An honest to God cult of personality - formed around a failed steak salesman.
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