Yep, sure did LOL! I just took pictures of the Chicken & Potatoes. Will be posting soon!
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1 Year Smoker from WV :)
- Thread starter cooking momma
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Here it is :) Chicken Breasts, and leg & thigh quarters. Brined over night in water, kosher salt & brown sugar solution. Smoked for 2 hours on 250 degrees with Jeff's rub and Pecan wood, then sauced with Sweet Baby Rays and thrown on the grill for some char. Smoked potatoes, just rubbed with canola & kosher salt. Was going to have smoked zucinni, but the kids wanted green bean casserole. Nice side salad with Vidalia Onion vinegarette. Sorry forgot to get a picture of the salad!
Finished dinner.
Moist & juicy Chicken breast .
Finished dinner.
Moist & juicy Chicken breast .
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- May 1, 2007
- 10,099
- 40
Welcome to SMF, Glad to have you with us.
This is the place to learn, lots of good info and helpful friendly Members.
Many of our members have years of experience in smoking meat. They are more than happy helping Newbies learn the art.
We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place.
Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...
Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.
Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
Sign up for Jeff's 5-Day eCourse. Click Here
Tips For New Members.
- Go into your profile and Under Location put where you are.
- City & State or Area & State will do. This will help members when answering your questions.
- Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
- Do Not Post your other questions and smokes in the Roll Call Forum.
- Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
- Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
- When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
- When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
- Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
- A good choice for a remote dual probe thermometer is the Maverick ET-732
- Remember, We Always Cook by Temperature and NOT BY TIME...
- Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
princess
Smoking Fanatic
Whoa!!! Another Smoking Female!!! :) Hiya!!
Welcome to the SMF!!
(It took me six months to figure out Q-View.. Like "Q" is short for Bar B Que, so View of the Q? At least you were smart enough to ask!!)
Cheers!!
-Princess
Welcome to the SMF!!
(It took me six months to figure out Q-View.. Like "Q" is short for Bar B Que, so View of the Q? At least you were smart enough to ask!!)
Cheers!!
-Princess
princess
Smoking Fanatic
Why thank you :) I actually just looked at when I bought my first smoker and that was back in 2008, but I only used it a couple of times, because I hated it. Then in February of this year I bought my Cajun Injector and love it! So I've been smoking about twice a week since then. Tonight it's pork chops, perogies & fried corn on the cob :) I'll try to get some decent pictures before we dig in LOL!
ROFLMBO!!! Too funny! Actually, that looks a little like me, except I'm rolling away in my wheel chair, instead of running away! PIMP!!
Dinner tonight consisted of Applewood smoked pork chops. Rubbed the chops with yellow mustard and applied a dry rub that I got from Bob Evan's. Smoked them for 3 hours. 1 1/2 hrs. of smoke then just heat for the other 1 1/2 hrs. at 215 degrees. They were so tender, juicy & moist! Got a really nice smoke ring :) Sides were Perogies smothered in sauteed onions in butter, and deep fried Corn on the Cob! Delicious :)
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