Precooked eggs? I am going to make breakfast on the smoker some weekend. Anyone done that?
Smoking recipes
- Thread starter wartknight
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Precooked eggs? I am going to make breakfast on the smoker some weekend. Anyone done that?
You have a smoker?? When did you get that? I'm gonna build this guy soon https://www.bigpoppasmokers.com/store/bbq-accessories/big-poppa-s-engineered-drum-smoker-kit
Replace oven with smoker. Use Applewood and the second picture is how they turned out.
Boo ya
I use this for ribs as well. It is an Alton Brown recipe. I don't bother with the braising liquid though. I just stick with the rub.
I want to do a track of beef ribs soon as an homage to hickory park. Anyone have a good rub for beef ribs?
I also put in the ground mustard. I also experimented a little yesterday and put about a half a teaspoon of ground coffee in the rub. I will also use chili powder or sprinkle some cayenne pepper. I love smoked paprika and prefer it over regular. I did a whole chicken on my brinkmann "smoke and grill", 5 hours later it was juicy, flavorful and tasted awesome. We had cut down an apple tree a few years back and saved all big pieces and I will split it into smaller chucks. I have enough to last a few more years. The smoker has the water pan and I use the water that I soaked the apple wood in, along with apple juice, orange juice etc. Just experiment!
Had my twelve year old do a taste test on a beer but chicken that he wanted me to do on the grill. Besides the obvious smoky smell, he liked the flavor of the smoked chicken in the blind taste test he wanted to do.
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I've got an apple tree and a couple pear trees that I trimmed up a couple months ago. Looking forward to those Trimmings drying so I can try the pear.
My advise was going to be keep your thermometer in the drawer. The meat is done when it's probe tender and that doesn't happen at a specific temp. I use my thermometer to judge the ballpark of when it's getting close but it doesn't get pulled at a magic IT.
Amazingribs.com is a great resource for people new to smoking. Great information on equipment, techniques, recipes etc (not just ribs).
Got my turkey yesterday morning so I just now put both breast halves on the Weber Smoker. One with Corky's rub and the other with a rub from LaRue Tactical(Texas). Smoking with apple and a couple pieces of pecan.
I use these quite a bit:
http://www.virtualweberbullet.com/
Barbeque Like a Pro by Ron Lutz
I use these quite a bit:
http://www.virtualweberbullet.com/
Barbeque Like a Pro by Ron Lutz
I like BBQBrethren too. Lots of good info over there :yes:
One of my favorite things to smoke is one of those store-bought corned beefs. Rinse off, toss on smoker . . . you have pastrami.
I got a smoker a couple weeks ago and my wife threw me into the fire right away and I did a brisket for a pre-easter dinner with her dads side of the family. Turned out great. I did a dry rub with black pepper, salt, sugar, onion powder, dry mustard, garlic powder, chili powder and chipolte powder. For the fire I used a combination of charcoal brickets and white oak (same stuff that gives whiskey it's taste).
One of my favorite things to do is put a mix of half apple cider vinegar, half spiced apple cider in a spray bottle and spritz the hell out of them every half hour/hour. Helps keep the outside layer from drying out, absorbs some of the smoke, and gives a nice hint of sweetness to my ribs. I do this on top of marinating them overnight in straight apple-cider vinegar and my dry rub.
I'm doing a chicken for supper. I've always done with the skin on but like the texture of other meats without skin and wondering if it will dry out the chicken too much to take the skin off before smoking it.
I've done chicken breasts without the skin and they can get a little dry. Not sure about a whole bird though.
I did a brisket last week, The best way I can describe it is that I thought it ended up kind of soggy. I have a gas smoker and had a guy tell me this might be the reason why. Anyone have this before and how did you combat it?
Over the weekend, I did one of my favorites: A 2 bone Standing rib roast (prime rib without the prime grade) on my Traeger. Salt, pepper, rosemary, minced onions and garlic with just enough oil for everything to stick on the outside, put it on 250 for a couple hours, then kicked it up to 375 when I put the pan of au gratin potatoes on for the last hour...man...so good. The smoke in the rib roast and the potatoes...okay, I'm getting worked up here...better head to the waterbuffalo thread to cool me off.
Abebooks is a great source for used books. Looks like you can get S&S for $3.46 including shipping.
http://www.abebooks.com/servlet/SearchResults?sts=t&tn=Smoke+&+Spice
Stupid question, but you don't wrap in paper or foil do you? I don't personally see why a gasser would get rid of the bark like that?