great day for some smokin

beerwagon

Smoke Blower

Original poster

Apr 4, 2014

79

11

south central Pennsylvnia

• Apr 12, 2014

• #1

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

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Apr 12, 2014

• #2

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

 

beerwagon

Smoke Blower

Original poster

Thread starter

Apr 4, 2014

79

11

south central Pennsylvnia

• Apr 12, 2014

• #3

View media item 302950
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.

 

beerwagon

Smoke Blower

Original poster

Thread starter

Apr 4, 2014

79

11

south central Pennsylvnia

• Apr 12, 2014

• #4

View media item 302962
View media item 302951
few views while was cooking

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

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Macungie, PA

• Apr 13, 2014

• #5

Nice Job on everything!!!

Nice Trout too!!

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

Thanks for the Views!!

Bear

 

beerwagon

Smoke Blower

Original poster

Thread starter

Apr 4, 2014

79

11

south central Pennsylvnia

• Apr 13, 2014

• #6

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

 

Bearcarver

Gone but not forgotten RIP

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Sep 12, 2009

45,279

18,182

Macungie, PA

• Apr 13, 2014

• #7

beerwagon said:

 
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

Click to expand...

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

 

leah elisheva

Master of the Pit

Sep 19, 2013

3,028

214

Seacoast of New Hampshire

• Apr 13, 2014

• #8

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

 

foamheart

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Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Apr 13, 2014

• #9

Bearcarver said:

 
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

Click to expand...

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.

 

beerwagon

Smoke Blower

Original poster

Thread starter

Apr 4, 2014

79

11

south central Pennsylvnia

• Apr 13, 2014

• #10

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

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Apr 13, 2014

• #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.