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re: Looking for some interesting smoker recipes
Posted on 3/4/17 at 5:19 pm to BRgetthenet
Posted on 3/4/17 at 5:19 pm to BRgetthenet
quote:
They let y'all smoke meat on the balcony?
Some of my most memorable BBQ experiences were on the balcony of a condo like that
I never asked, but everyone has grills out there. On the day of that picture I threw the meat in, had a bunch of friends over, and we sat outside and drank all day. It was awesome and the food was great.
At the store now, picked up some salmon,baked beans, and Brussel sprouts with my other stuff. Will figure out how to smoke it on the fly. That's the fun of bbq.
2
Posted on 3/4/17 at 5:35 pm to Chucktown_Badger
Nothing better than going outside and seeing the neighbors sniffing the air knowing I've cranked the smoker again!
15 pounder, got the rub from some BBQ forum and the guy says it's identical to Pecan Lodge... we'll see.
Low and slow.
15 pounder, got the rub from some BBQ forum and the guy says it's identical to Pecan Lodge... we'll see.
Low and slow.
Posted on 3/4/17 at 5:53 pm to JoseVargasTX
I don't really measure but I use a combination of salt, pepper, cayenne, paprika,brown sugar, onion powder, and garlic powder.
Posted on 3/4/17 at 6:03 pm to Chucktown_Badger
I understand. But grilling for 30 minutes or an hour isn't something you can expect people to be bothered by.
If you get a good long smoke going, it might be more than the neighbors can handle, and they get the super envolved.
Just sayin. I've seen it happen. It's a nice view yall have there.
If you get a good long smoke going, it might be more than the neighbors can handle, and they get the super envolved.
Just sayin. I've seen it happen. It's a nice view yall have there.
Posted on 3/4/17 at 6:11 pm to BRgetthenet
Bologna, all beef if you dont mind paying more. Score it then put rub on it let it go for couple hours at about 250. Glaze with sauce the last 20-30 minutes slice thick and make sandwiches. I usually go the extra mile and fry it in black skillet after I slice it.
Posted on 3/4/17 at 6:27 pm to golfntiger32
That looks scrumptious.
Posted on 3/4/17 at 7:18 pm to golfntiger32
smoked bologna will make you throw rocks at regular bologna.
Posted on 3/4/17 at 10:53 pm to Chucktown_Badger
quote:
Looking for some interesting smoker recipes
quote:
Last time I went with pulled pork, and copycatted someone on here with some bacon wrapped chicken. Have also done bacon, beef jerky, sausage, potatoes, tried brisket once, ribs, etc. But anyone got any interesting ideas that won't need 8 hours on the smoker?
Do you even chicken wing bro? I mean, it doesn't get much easier or better tasting than wings on the smoker if you are a wing guy. Tony's and a little garlic powder and put them on the smoker for a couple hours at 225 or so.
Posted on 3/5/17 at 7:16 am to Fratigerguy
Smoke a cabbage.
Wash it.
Cut out the core
Pack the core with butter.
Put on your rub.
Wrap whole thing with foil.
I like to make a little base with the foil so it sits butter side up.
Smoke for about 4 hours.
Wash it.
Cut out the core
Pack the core with butter.
Put on your rub.
Wrap whole thing with foil.
I like to make a little base with the foil so it sits butter side up.
Smoke for about 4 hours.
Posted on 3/5/17 at 7:43 am to BoogaBear
I smoke jalapenos and then use them to make mac and cheese (bechamel sauce, onions, garlic, bacon, and lots of grated cheese in layers). Then I smoke that on the smoker:
Posted on 3/5/17 at 9:19 am to BoogaBear
quote:
Smoke a cabbage.
quote:
for about 4 hours.
With all due respect there's no way I'm burning 4 hours worth of pellets for a head of cabbage.
Posted on 3/5/17 at 9:30 am to Chucktown_Badger
Go buy the cookbook , project Smoke , STEVEN Raichlen, ligit book.
Posted on 3/5/17 at 9:59 am to Canuck Tiger
quote:
I smoke jalapenos
Isn't the jap considered a chipotle after it's smoked?
Posted on 3/5/17 at 10:40 am to Chucktown_Badger
Tomatoes onions and jalapeños for about an hour. Pull that off and make salsa with it
Or smoke tomatoes for about an hour. Cut them in half and too then with some garlic, pesto, and cheese
Or smoke tomatoes for about an hour. Cut them in half and too then with some garlic, pesto, and cheese
Posted on 3/5/17 at 10:56 am to BRgetthenet
quote:
Just sayin. I've seen it happen. It's a nice view yall have there.
No complaints yet, and if there were I'd smooth things over with some BBQ.
Posted on 3/5/17 at 10:56 am to Fratigerguy
quote:
Do you even chicken wing bro?
I do actually. Forgot to mention that in my list.
Posted on 3/5/17 at 10:58 am to malvin
quote:
Tomatoes onions and jalapeños for about an hour. Pull that off and make salsa with it
I like where your head is at with this. Don't have the supplies for today's smoke but will definitely do it next time.
Posted on 3/5/17 at 12:24 pm to GeauxTigers0107
quote:
With all due respect there's no way I'm burning 4 hours worth of pellets for a head of cabbage.
I'm assuming this would go in with something else...ribs, pork, brisket, so you're not wasting all that time and effort on a side.
Posted on 3/5/17 at 12:28 pm to Chucktown_Badger
I did this recipe recently... came out good.
LINK /
Brined for about 4 hours before I put on the smoker
LINK /
Brined for about 4 hours before I put on the smoker
Posted on 3/5/17 at 1:17 pm to Glock17
That's almost exactly how I've done my chicken before, except I've been brining mine since last night. I usually do it beer can style and set it up right in the smoker. May try injecting some beer instead and laying it flat. But the upright beer can style has been amazing the past couple of times.
And I wouldn't even think of smoking a chicken or pretty much any meat without brining first. The difference is unreal.
And I wouldn't even think of smoking a chicken or pretty much any meat without brining first. The difference is unreal.
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