had a few smokes now on me new wsm 22.5 all with success
chicken at 290-300 but found wings always taste the best, Im putting this down to whole birds just need different temps and times for the light and dark meats, so have taken the executive decision of whole chickens is a no no
done a 6kg pork "butt" shoulder which was fantastic with beans underneath catching the juice.. the next morning beans on toast with a sprinkle of cheese on top was to die for
done the meaty ribs also opting to steer clear of baby back ribs as they seem to be a bit lean in the uk and are better suited to 48 hours in the sous vide
I have been using a mephis dust rub recipe I got off the net which has worked really well and seems good with the chicken and the pork and ribs too
Dont shoot me down now but ive been using a shop bought sauce to finish
, stubbs original to be precise cant fault it, has a good flavor with some interesting twists but still allows the full flavor of the meat and smoke to shine through..and no I dont do wine tasting
anyhow with the bank holiday looming im hoping to get my temp control unit finished and working for the weekend and want to dabble with some new meats on the wsm
got a couple of briskets one which is curing as a salt beef which i will play safe and do the traditional slow cook oven method..better safe than sorry! and the other which i am going to do on the smoker, getting nervous here as my last attempt on the offset left it a tad dry, so any advice would be greatly appreciated on this, was thinking along the lines of keeping it simple..maybe mustard adhesive with just salt and pepper rub? think the memphis rub would kill it and just make it taste like pork if you get what i mean
also lamb
different day with higher temp, was thinking of shoulder bone in garlic and Rosemary any thoughts on this one please
chicken at 290-300 but found wings always taste the best, Im putting this down to whole birds just need different temps and times for the light and dark meats, so have taken the executive decision of whole chickens is a no no
done a 6kg pork "butt" shoulder which was fantastic with beans underneath catching the juice.. the next morning beans on toast with a sprinkle of cheese on top was to die for
done the meaty ribs also opting to steer clear of baby back ribs as they seem to be a bit lean in the uk and are better suited to 48 hours in the sous vide
I have been using a mephis dust rub recipe I got off the net which has worked really well and seems good with the chicken and the pork and ribs too
Dont shoot me down now but ive been using a shop bought sauce to finish
anyhow with the bank holiday looming im hoping to get my temp control unit finished and working for the weekend and want to dabble with some new meats on the wsm
got a couple of briskets one which is curing as a salt beef which i will play safe and do the traditional slow cook oven method..better safe than sorry! and the other which i am going to do on the smoker, getting nervous here as my last attempt on the offset left it a tad dry, so any advice would be greatly appreciated on this, was thinking along the lines of keeping it simple..maybe mustard adhesive with just salt and pepper rub? think the memphis rub would kill it and just make it taste like pork if you get what i mean
also lamb