Recent content by lizs
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Becoming an obsession...:)
thank you - I need to take more pics, but am enjoying the heck out of it. One discovery I have made that I really enjoy is any Risotto recipe - I smoke the arborio rice and seal it in a jar for a week or 2 before using. Is wonderful! -
Ohio Group -- Let's go Buckeye State Smokers!
I am very interested. I am new to smoking and quickly becoming obsessed. I picked up a smoky mountain smoker at the end of last summer and have done brined turkey breasts - amazing, pork butt - poor outcome, beef tenderloin - beyond amazing, and am getting ready to do a rump roast and bottom...- lizs
- Post #34
- Forum: Ohio Members
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Beef Liver
So, Chef JJ - how exactly would you do calf liver on the smoker? What weight would you get? Sliced or whole? Marinate, rub, inject? Aluminum pan (I know a lot of people don't like them, but I figure if M Mixon can, so can I!)? Seasonings? Add hard wood? What would you serve it with? This...- lizs
- Post #16
- Forum: Nose to Tail
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Becoming an obsession...:)
I have always enjoyed barbeque and smoked meats, so I purchased a Weber Smoky Mountain Smoker last summer (after asking all of the experienced folks I know). My first attempt was to smoke 2 brined turkey breasts and I expected decent results for the first try. They were amazing... and I was...
