7CardBud
Well-Known Member
Other than the usual time spent gardening this summer, It's been a fun endeavor learning to run a smoker.
We usually have a poker tourney every Saturday night so that day I will try something in the smoker.
Depending on the cut I will do a wet brine with Prague powder #1 and some seasoning or a dry rub.
So far I have done....
Pork Ribs
Beef Brisket
Duckling-Not much meat left after fat renders
Pork Belly-Crowd favorite
Chicken Legs
Whole Turkey
Pork Shoulder
Beef Ribs-I dunno what happened but they sucked, I think they needed to be wrapped with some added tallow.
Char Sui- Another crowd favorite, no smoke, done with tradition red tofu marinade
So, plans for the future are some Chorizo. I just ordered a stainless grinder setup for my Kitchenaid mixer.
I could use a good basic recipe as well.
Maybe if I can find a large duck in 10-12 pound range it might be worth a go again.
I'm also looking into a low wattage electric coil to stick in the smoker to burn chips, so i can cold smoke fish, cheese and nuts.
So, whatcha smokin' RUI?
We usually have a poker tourney every Saturday night so that day I will try something in the smoker.
Depending on the cut I will do a wet brine with Prague powder #1 and some seasoning or a dry rub.
So far I have done....
Pork Ribs
Beef Brisket
Duckling-Not much meat left after fat renders
Pork Belly-Crowd favorite
Chicken Legs
Whole Turkey
Pork Shoulder
Beef Ribs-I dunno what happened but they sucked, I think they needed to be wrapped with some added tallow.
Char Sui- Another crowd favorite, no smoke, done with tradition red tofu marinade
So, plans for the future are some Chorizo. I just ordered a stainless grinder setup for my Kitchenaid mixer.
I could use a good basic recipe as well.
Maybe if I can find a large duck in 10-12 pound range it might be worth a go again.
I'm also looking into a low wattage electric coil to stick in the smoker to burn chips, so i can cold smoke fish, cheese and nuts.
So, whatcha smokin' RUI?
