I like mesquite for grilling but not smoking. What cut of pork did you cook? BTW: I thought you were in Texas. I didn’t think you were ‘allowed’ to cook pork there.
No allowed to cook pork in Texas? Hell, it’s the second most popular dish at every BBQ joint in the state, right behind brisket.
I used my small grill to smoke some pork loin. Took two hours to cook. I like to finish it with a raspberry/chipotle glaze.
What? You mean the stereotypes on the barbecue shows might not be accurate?! Sorry, just trying to tease you a bit. (Apparently the joke’s on me though. )
That sounds quite tasty! Do you make the glaze? Have a favorite store bought? A modified store bought? With that lean of a cut do you find any issues with it drying out over the cooking time?
Back on topic, ‘they’ve’ used graphic photos for a while now to attempt to scare people into different choices for various things. I think it’s a waste of time.
Check out Fischer & Weiser for glazes. Expensive, but worth it, and they mail order.
I have no problem with the pork loin drying out. I never, ever, put any meat directly over the heat. My grill may be small, but I still put the wood on one side and the meat on the other. Wood on the air intake side, meat on the chimney side.
If you believe those television BBQ shows you’ll end up thinking the country’s best BBQ is in Kansas City and it is possible to find good BBQ in South Carolina. Both are urban legends.
If you believe those television BBQ shows you’ll end up thinking the county’s best BBQ is in Kansas City and it is possible to find good BBQ in South Carolina. Both are urban legends.
That’s a very good question, but smoking is not something one can do safely - driving is.I have heard that seat belts just make people drive more recklessly and that if you really want to have safe drivers you should install a sharp stake on the steering wheel pointing at the chest.
Wow and I’m just up to post #14, this is going to be a fun thread.
You know traveler, I’d never heard of that safety device, but I bet it would work.
I know a vivid imagination with close calls and when I see spooky skid marks and such has always done me more good than harm.
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traveler - 23 June 2011 07:22 AM
Sounds like a smoker defending an obviously disgusting addiction.
perhaps just another libertarian. . . we don’t need no stinking laws!
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DarronS - 23 June 2011 04:50 PM
harry canyon - 23 June 2011 04:45 PM
I like mesquite for grilling but not smoking. What cut of pork did you cook? BTW: I thought you were in Texas. I didn’t think you were ‘allowed’ to cook pork there.
No allowed to cook pork in Texas? Hell, it’s the second most popular dish at every BBQ joint in the state, right behind brisket.
I used my small grill to smoke some pork loin. Took two hours to cook. I like to finish it with a raspberry/chipotle glaze.
I like mesquite for grilling but not smoking. What cut of pork did you cook? BTW: I thought you were in Texas. I didn’t think you were ‘allowed’ to cook pork there.
No allowed to cook pork in Texas? Hell, it’s the second most popular dish at every BBQ joint in the state, right behind brisket.
I used my small grill to smoke some pork loin. Took two hours to cook. I like to finish it with a raspberry/chipotle glaze.
And then a relaxed cigar and Bourbon… ahhh
I’ll try the Bourbon (cigars aren’t my thing). I do like a nice 18+ year old single malt Scotch, though. Can’t afford it, but I like it!
I still think in the next decade marijuana will become legal (and taxed like mad). At least here in California. Then I might smoke something other than meats…
I wonder if the snack food companies support legalizing marijuana? Just think of the profits for Doritos and others. Although if it became known to the public at large it could hurt sales as they are boycotted by those opposing the legalization.
Last time the subject of the munchies came up, in 1977—I’ve been writing this column longer than a lot of you sumbitches have been alive—all I could tell you was that scientists had ruled out dope-induced fluctuations in blood sugar as a cause. Since then, I’m pleased to inform you, great strides have been made. As it turns out, far from being a mere curiosity, the munchies provide a clue to the workings of one of the body’s primary methods of hunger regulation, the endogenous cannabinoid system.
Your body, it seems, contains specialized proteins called cannabinoid receptors. (Broadly speaking, receptors react to certain stimuli and produce certain results.) The best-known cannabinoid is delta 9-tetrahydrocannabinol or THC, the principal psychoactive ingredient of weed (aka cannabis). Far more important from the body’s standpoint, however, are the endogenous (i.e., internally synthesized) cannabinoids, endocannabinoids for short, which work like neurotransmitters and are produced as part of the built-in apparatus by which peripheral parts of the body inform the brain that it’s lunchtime. Endocannabinoids and cannabinoid receptors are abundant in the hypothalamus, the region of the brain that plays a pivotal role in appetite regulation. In 1992 researchers identified the first endocannabinoid and named it anandamide, from the Sanskrit ananda, meaning inner bliss. In other words, when you smoke dope, you’re replicating (albeit with much greater intensity) an effect the body produces naturally for itself.
Hunger regulation isn’t the only thing endocannabinoids do for the body. Though their action is still imperfectly understood, a 1998 research paper suggests that they help you “feel less pain, control your movement, relax, eat, forget, sleep and protect” yourself against stress. In fact, some scientists think they’re an important part of the body’s general stress-recovery system.
The significant role of cannabinoids in body chemistry has created great excitement about the therapeutic use of THC and related compounds.
Doctor Wenk has a short updated version: The Munchies, Marijuana and Happiness
The munchies may be the key to understanding depression.
Published on July 28, 2010 by Professor Gary L. Wenk, Ph. D. in Your Brain on Food
Show me the stats that dismiss those facts, please.
Oh yea schmarty-pants
I asked for it, I meant it. I asked for it, and you gives it. Hummmmm
Now how ‘bout a lovely red-headed woman, with green eyes, smart enough to do chemistry, kind enough to say hello with glee, and spirited enough to love roller coasters?
)
Then I might smoke something other than meats…
