- Oct 27, 2012
- 24
- 10
Greetings-
Last weekend I messed around a little gettin' to know the smoker (no pics). On Friday I smoked a Tri Tip and some ABTs. I'm new to this, so any advise is much appreciated.
Started with a dry rub (paprika, pepper, garlic powder, salt, pepper)
Preheated my Bradley smoker to ~225 F, then smoked it with Hickory for about 1.5 hours (I was after a reasonably subtle smoke flavor). Pulled it out of the smoker and the meat was about 110 F (If my memory is true):
Meanwhile, I'd reheated my gas grill so that I could brown the meat then finish on indirect heat. I also needed to grill some yams. Somewhere during all of this I decided to try some ABTs, so a fairly simply recipe was prepped with pepper that were on hand (red and green jalapenos & a green chilli. Anyhow this is what it looked like when I pulled it off the grill at 130 F and let it rest for about 15 minutes:
Served it with a "Chimichurri" (lemon juice, lemon zest, thyme, rosemary, olive oil an garlic) over the grill yams with a salad on the side:
Sometime later the ABTs finished, so we had these for "dessert":
One observations that we've made is that the kids REALLY LOVE smoked foods. My daughter (2.5 years old) normally ignores the meat on her plate and only eats it to me the "two bite" rule, but she has gobbled up everything that I've smoked so far! Who'd have thought?!
Last night we made some pasta with kale, white beans and some sausage that I smoked last week that was also fantastic. Unfortunately, I forgot to take pics. Tonight, I'm going to try my hand at beer can chicken and I'll try to take the camera out. I'm also prepping two cures (dry and wet (Pops) for my first bacon cure.
I'm sure glad that I have a smoker and found this forum! I'm learning much and most importantly, this sure is fun!...Oh and delicious too!
Cheers!
Jeff
Last weekend I messed around a little gettin' to know the smoker (no pics). On Friday I smoked a Tri Tip and some ABTs. I'm new to this, so any advise is much appreciated.
Started with a dry rub (paprika, pepper, garlic powder, salt, pepper)
Preheated my Bradley smoker to ~225 F, then smoked it with Hickory for about 1.5 hours (I was after a reasonably subtle smoke flavor). Pulled it out of the smoker and the meat was about 110 F (If my memory is true):
Meanwhile, I'd reheated my gas grill so that I could brown the meat then finish on indirect heat. I also needed to grill some yams. Somewhere during all of this I decided to try some ABTs, so a fairly simply recipe was prepped with pepper that were on hand (red and green jalapenos & a green chilli. Anyhow this is what it looked like when I pulled it off the grill at 130 F and let it rest for about 15 minutes:
Served it with a "Chimichurri" (lemon juice, lemon zest, thyme, rosemary, olive oil an garlic) over the grill yams with a salad on the side:
Sometime later the ABTs finished, so we had these for "dessert":
One observations that we've made is that the kids REALLY LOVE smoked foods. My daughter (2.5 years old) normally ignores the meat on her plate and only eats it to me the "two bite" rule, but she has gobbled up everything that I've smoked so far! Who'd have thought?!
Last night we made some pasta with kale, white beans and some sausage that I smoked last week that was also fantastic. Unfortunately, I forgot to take pics. Tonight, I'm going to try my hand at beer can chicken and I'll try to take the camera out. I'm also prepping two cures (dry and wet (Pops) for my first bacon cure.
I'm sure glad that I have a smoker and found this forum! I'm learning much and most importantly, this sure is fun!...Oh and delicious too!
Cheers!
Jeff
