View Full Version : Food Detectives (Food Network) & Barbeque
Wise Old Owl
08-21-2009, 11:39
I am so hooked on Barbecue that I have been reading up and saw a show where folks were blind sided between foods prepared with liquid smoke & traditional barbecue. So I went down to the store and tried several different brands of liquid smoke on foods, like a few drops on premium bacon. One is a clear winner over the other brands! Put it in a Nagalene mini dropper would be easy. Wright's is awesome. Without getting into stange folk who carry an entire Webber box with bricks in it, I thought I would share a way to pick up some wonderful aroma and flavor to your quickly prepared foods on the trail. http://mybrands.com/images/products/large/101_4780017547.JPG
This is a clear winner in a pinch FYI
Fiddleback
08-21-2009, 11:54
Although I've never used it on the trail, Wrights has been one of my kitchen/grill mainstays for decades.
Still, I've never seen the 'Mesquite' variety shown in the post...how is it? Can you taste a difference between it and the regular variety?
FB
Wise Old Owl
08-21-2009, 12:51
Well I had the Hickory at the moment, when I googled for the pic that popped, I am sure its great.
sheepdog
08-21-2009, 13:00
Put a teaspoon in your favorite can of baked beans, add a half cup of sweet baby rays bbq sauce. Bake about an hour. good stuff
Wise Old Owl
08-21-2009, 13:19
Put a teaspoon in your favorite can of baked beans, add a half cup of sweet baby rays bbq sauce. Bake about an hour. good stuff
Have you done that on the trail?:cool:
Surplusman
08-21-2009, 13:21
Wright's is great stuff. My father-in-law used to paint the hams and shoulders he was curing with Wright's. A little goes a long way. I always have a bottle on hand and use it frequently!
sheepdog
08-21-2009, 13:23
Have you done that on the trail?:cool:
nope, all that stuff is too heavy.
Wise Old Owl
08-21-2009, 13:26
What if I figure out how to lighten it?
sheepdog
08-21-2009, 13:42
What if I figure out how to lighten it?
Bean lovers everywhere would rejoice.:banana
LaurieAnn
08-21-2009, 18:18
Have you done that on the trail?:cool:
just bake it at home and then dehydrate it - beans come back very nicely
Wise Old Owl
08-21-2009, 21:15
just bake it at home and then dehydrate it - beans come back very nicely
Yea its gone five hours.... Patience:D
beans come back very nicely
And then again not so nicely, for many of us. :eek:
Wise Old Owl
08-22-2009, 12:40
Ok Laurie Ann & Sheep Dog! I had to run it overnight and its precooked and dehydrated. From a one pound can Its down to 3 oz a serving. Ready for freezer bag cooking.
http://i250.photobucket.com/albums/gg275/MarkSwarbrick/DSCF2570.jpg
Wise Old Owl
08-22-2009, 12:41
http://i250.photobucket.com/albums/gg275/MarkSwarbrick/DSCF2571.jpg
Wise Old Owl
08-22-2009, 12:43
Here is the vacume sealed product, now I just add a little more than 1/2 a cup or 5 oz of boiling water to reconsitute and the rest of the boiling water to cook the bag while waiting.
http://i250.photobucket.com/albums/gg275/MarkSwarbrick/DSCF2572.jpg
Dicentra
08-22-2009, 12:44
That looks awesome! Yum!!!
Wise Old Owl
08-22-2009, 12:47
So who wants to try it? PM and I will ship.
They have an appoximate shelf life of three weeks.
One of the things I do is to add the teaspoon of Wrights to the dehydrated food before sealing, not during the cooking - I did not put that trick in. The cooking dehydrating would have removed all the liquid smoke. IMO.
1can = 16 oz (they claim thats 3 servings)
2.5 oz can
Cooking the mixure for 4 minutes. (bubbley boil)
Dehydrating was done over night.
Vacume seal made two servings at 3oz each. A large bag was used so rehydrating can be done sideways in a jet boil and horizontal in a pot.
Estimated water to rehydrate is a little more than 1/2 a cup or 6oz.
That's all I can think of.
sheepdog
08-22-2009, 15:34
You are da man WOO. PM sent.
Wow WOO,that looks great! I will surely have to give that a try,bravo!
Wise Old Owl
08-22-2009, 19:55
I am willing to send out a few.... I received many PM's only one address.
Wise Old Owl
08-25-2009, 21:45
OK I just picked up a Mega sized CAN of BUSH!
Come ON folks I added five additional slices of hickory smoked bacon and as I write this I have it in the dehydrator...
NO CHARGE! Each pack is 1.78 -$2.00 to mail and the can & bacon came to $10 so who can pass up free... PM your address! its a 3 - 3.5 oz single serving Bag ready for warming and rehydrating...
All I want is feedback as to like or dislike.....
INGREDIENTS
Bush Country
Real bacon
Sweet Baby Rays,
dash of Hickory Smoke!
LaurieAnn
08-25-2009, 23:32
Are you shipping to Canada?
Wise Old Owl
08-25-2009, 23:37
Oh LA you steal my heart - for you - of course.
LaurieAnn
08-26-2009, 10:46
Are you flirting with me? ;)
Wise Old Owl
08-26-2009, 18:19
Yup why not?
On a side note a ultra large can takes a little longer to dry, five trays and it feels like two days.
Wise Old Owl
08-28-2009, 17:53
Rehydrating Beans....
a LITTLE LESS THAN half a cup of boiling water inside the bag while the bag is on the boil inside the pot, use the but of a knife to break up clumps and switch off the heat in 8 minutes and continue to cook for more than ten. Stir Often
Wise Old Owl
08-28-2009, 19:21
I learned the Hickory Smoke is practically gone after rehydrating so I seperated it into a "flavor packet" Put the liquid smoke inside a straw and sealed both ends. Then it can be added after reheating!
Wise Old Owl
08-30-2009, 00:50
http://www.trailcooking.com/dehydrating101
Farr Away
09-16-2009, 13:20
I got my package. We'll be doing another trip in about 3 weeks, so we'll try it out then.
Thanks!
-FA
GeneralLee10
09-16-2009, 13:58
What would be wrong with just smoking your own pork shoulder? heck ribs too. Then just dehydrate the meat bring along some BBQ Sauce and your good to go. Man thinking of your smoke flavor beans makes me want to fire up the Smoker.:D
Wise Old Owl
09-25-2009, 17:41
What would be wrong with just smoking your own pork shoulder? heck ribs too. Then just dehydrate the meat bring along some BBQ Sauce and your good to go. Man thinking of your smoke flavor beans makes me want to fire up the Smoker.:D
uhh cause it does not work well that way.
Better to slow cook barbecue and remove all the rib bone and dry it a little to a soft jerk. The bbq can be a fruit leather or "micro squirt" and some liquid smoke. No rehydration involved. Mind you that would be a lot of work for a couple of vacume packs and $$$ I am not against it, it just wouldn't sell. You would have to convince someone who is allready doing it like Jack's Wild Jerky.
Wise Old Owl
09-25-2009, 17:43
Sheepdog - after some testing I like Sweet Baby Ray's but it is loaded with Corn Syrup. - So I have to move on back to Bull's Eye.