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great day for some smokin

post #1 of 11
Thread Starter 

Great day so decided to do some smoking, got a split turkey half, two turkey legs  fillet of lake trout on cedar plank , a cabbage wrapped up Myron mixon way, and two sweet taters un wrapped cedar planked.

 

Lake trout were brined in the following

Water

Brown sugar

Ground mustard

Garlic powder

Onion powder

Old bay

Soy sauce

Basil leaves

Then coated with a brown sugar dehydrated maple rub

 

Turkeys were injected with standard apple juice, salt and sugar mix, then rubbed down with olive oil and rubbed with apple wood rub from McCormick, really like this one.

 

Sweet taters are roasting and will be injected with butter and roasted pecan maple syrup from my local Amish market.

 

 

Hoping for great results will update at the end as to this is my first smoke to all these, however I've done salmon close to the trout recipe and came out great. Any tips would be nice

post #2 of 11

Sounds like a busy Pennsy Boy to me!!!

 

Too many things to give you much help. Easier to answer more specific questions.

 

I got one question for you-----You're from South Central PA----Lake Trout come from Raystown Lake???

 

Be Back !!

 

Bear

post #3 of 11
Thread Starter 

*


Lake trout came from NY. Lol

 

Sweet taters cabbage and fish came out awesome, sweet taters with roasted pecan is by far best I had yet, turkey still going I ended up panning it.

post #4 of 11
Thread Starter 

 

*

few views while was cooking

post #5 of 11

Nice Job on everything!!!:drool

 

Nice Trout too!!Thumbs Up

 

My Son goes to Pulaski for Salmon & Huge Brown Trout too.

 

Thanks for the Views!!

 

 

Bear

post #6 of 11
Thread Starter 

The only downside was the cabbage not being Smokey, however I saw that coming a mile away with it being wrapped up the entire time, may need to try one partially unwrapped

post #7 of 11
Quote:
Originally Posted by beerwagon View Post
 

The only downside was the cabbage not being Smokey, however I saw that coming a mile away with it being wrapped up the entire time, may need to try one partially unwrapped

 

 

Here's a good one from Bassman on "Smoked Cabbage".

 

Be sure to read his answers later in the thread, such as "3 hours just sitting unwrapped in the foil first:

 

http://www.smokingmeatforums.com/t/92349/smoked-cabbage

 

 

Bear

post #8 of 11

So much beautiful food! Looks fantastic! Cheers! - Leah

post #9 of 11
Quote:
Originally Posted by Bearcarver View Post
 

 

 

Here's a good one from Bassman on "Smoked Cabbage".

 

Be sure to read his answers later in the thread, such as "3 hours just sitting unwrapped in the foil first:

 

http://www.smokingmeatforums.com/t/92349/smoked-cabbage

 

 

Bear

 

That's a herd of food you got there, looks like a lot of smiles!

 

I have not tried the cabbage but I have shish-a-bob smoked Brussel sprouts after a quick ride in the nuke-a-nator (microwave). They do absorb smoke quickly and over smoke and dry if not watched.

post #10 of 11
Thread Starter 

Thanks, that seems about right for cabbage, it looks tasty too.

 

I'm going to concoct something for it because I still don't like the browned leaves....

 

Possible bacon weave and wrap up cabbage like a little bacon basketball

post #11 of 11

Ya know now that ya mentioned it,  seems like I have seen here somewhere, where someone cored a cabbage and stuffed it with sausage and then put it back together with bacon..... Hmmmmm

 

I know I have seen onions done that way, but for some reason I think I saw cabbage also.

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