Bcoop's Bistro

[ARIX]

http://www.allthingschristmas.com/re...enchilada.html

Not my recipe, obviously, but I've made it, and it IS the same. Only one of two things I can actually stomach from Chili's.

Steve - like my boss tells me daily - if you don't do, you don't learn. You don't have to spend a fortune. Just buy a cheap ass smoker, and start smoking. To this day, I use a cheap, thin walled piece of shit I bought from Jose. It's a Char-Broil brand, that can't cost more than $200 new. I will say, it leaks like the titanic, but it's been good to me, and I've learned how to offset the leaks. I'm only upgrading for capacity, and because Matt and I are getting serious with it. That's the thing with BBQ, and food in general, really. Do what suits you. What YOU like. Everyone is used to a different style. What I love, is being able to express how I feel through food. That's why every time I cook something, it's a little different. I follow the same basic methods, but the ingredients change a little every time.

Thank You!

[mstng86]

Steve, not my wifes recipe but was an awesome change up on chicken.

http://www.kraftrecipes.com/recipes/chicken-mushroom-supreme-115508.aspx

[BP]

LMFAO!

I don't have a smoker yet. Haven't invested one yet because I don't have a clue what to do with it.

Light it and throw meat in it, everything else depends on your personal tastes. There isn't any art to smoking meat, you'll rarely cook anything that isn't decent. If it does turn out terrible then you'll probably know what you did wrong and won't do it again.

My current one is gas powered with the flame on the bottom and it's built like a cabinet. $125 at Lowes and it took about an hour to assemble. It's not perfect but it works very well.

The only real tricks are in the temperature and cooking times and you can find plenty of tips on both. Where the art comes in though is preparing things to your personal tastes. Store bought dry rub and 12-15 hours of hickory smoke on a good brisket will be awesome.

[Silverback]

I'll disagree on hickory for 12-15 hours. I think a lighter wood like oak, or a fruit wood is much better for longer smokes. That's just a personal preference.

I think it was Johnny Trigg, who said, Mesquite and Hickory are for amateurs, Oak is for professionals. HAHA. And he's an old Texas boy.

For short smokes, say 4-6 hours range, I don't mind a stronger smoke, because the amount of time it has to penetrate is perfect.

I also disagree about there being an art to smoking meat. It's definately an art to getting it done right. But finding your own personal preference is usually pretty easy. There's a thin line between "decent" bbq and "good" bbq, but a very wide line between "good" bbq, and "outstanding" bbq.

[Silverback]

Quoted so we have proof tomorrow you're actually human. lol.

Don't be fooled Steve, that's the hyrdocodone talking!!! How do you think he got married at some point??

[bcoop]

I'll disagree on hickory for 12-15 hours. I think a lighter wood like oak, or a fruit wood is much better for longer smokes. That's just a personal preference.

I think it was Johnny Trigg, who said, Mesquite and Hickory are for amateurs, Oak is for professionals. HAHA. And he's an old Texas boy.

For short smokes, say 4-6 hours range, I don't mind a stronger smoke, because the amount of time it has to penetrate is perfect.

I also disagree about there being an art to smoking meat. It's definately an art to getting it done right. But finding your own personal preference is usually pretty easy. There's a thin line between "decent" bbq and "good" bbq, but a very wide line between "good" bbq, and "outstanding" bbq.

Same here. JMO of course, but there is absolutely an art to smoking. I also disagree with a heavy wood for a long smoke like that. I mix pecan with either hickory or mesquite so there isn't such a heavy smoke flavor.

[Steve]

Don't be fooled Steve, that's the hyrdocodone talking!!! How do you think he got married at some point??

LOL, Brent's a charmer, in his own dark, twisted sort of way.

[bcoop]

LOL, Brent's a charmer, in his own dark, twisted sort of way.

I get pussy like Tampax. It's my blunt personality, and cussing like a sailor. I'm sure of it.

[slow99]

I get pussy like Tampax. It's my blunt personality, and cussing like a sailor. I'm sure of it.

Just want to clarify something. That recipe says once you have the mushroom/chicken to a simmer and where you want it to put the pork chops back in for a minute or two. I assume you meant after you empty the sauce out...or are you putting the pork chops back in the pan into the simmering mushroom sauce?

[Steve]

Just want to clarify something. That recipe says once you have the mushroom/chicken to a simmer and where you want it to put the pork chops back in for a minute or two. I assume you meant after you empty the sauce out...or are you putting the pork chops back in the pan into the simmering mushroom sauce?

Yes.

[GrayStangGT]

Made the BCOOP pork chops last night and I must say they were pretty damn good, but I felt like a true fatass after eating them with some loaded mashed potatoes lol.