Early Moring Smoke

[gotbbq]

simmy-

I used cheese cloth and ground the beans first.  I made a thin layer and after smoking put in a vacuum bag to jam all the smoke into the coffee.  Nice cowboy flavor[^][^][^]

gotbbq

[psdubl07]

MW, I now remember seeing that one time.  i didn't know the dude was from Japan though.

I'm still curious to how to smoke the vinegar....anyone? Anyone?  Bueller?

[Cold Smoke]

Got me??? Stupid Canuck thinks ....(long pause)........put vinegar in bowl and add smoke for couple hours......[?][?][8][8][?][?]

Cold Smoke

[gotbbq]

psdubl07-
Ive never smoked vinegar but have an extensive background in spices.  Suggestion- Powdered vinegar and then smoked in cheesecloth, then rehydrated <font color="red">OR</font id="red"> powdered vinegar mixed with powdered smoke.  The powdered smoke is significantly better than liquid smoke and significantly worse that real smoke[^][^][^]

gotbbq

[psdubl07]

Next time I'm in there I'll try to get the scoop on how they do it and let you guys know.

[psdubl07]

Here's what I was able to get out of the owner re smoked vinegar:

- They fill a large stainless steel tub with vinegar and spices.
- Smoke it for 24 hours during which time it reduces quite a bit.
- Smoke it using Mesquite wood.

Now, I don't know if they are actually smoking it the whole 24 hour period, but it kind of sounded like they were.  
I think he would have been open to sharing more with me, but they were pretty busy. (Not surprising given the taste of my Southwestern marinated chicken breast burger, complete w/ house-smoked bacon, guacamole, black beans, mayo etc.....) [:p]

[psdubl07]

Also, the coffee recipe rub I posted the link to earlier in the thread was VERY good.  It actually won out over the bacon-wrapped tenderloin.  As an interesting side-note, the coffee rub tenderloin was no less moist than the one with bacon wrapped around it.