Hi - 1st timer to the forum. I use a 1947 Reynolds Stainless Steel Army Warming Oven for a smoker, Weber Grill, pretty simple methods.
I have smoked various fish and meats since, well, a long time ago but I am starting to see that there is a whole lot I am new to.
Buying a couple of pigs and beef halves has convinced me that there are lots of cuts of meat that just beg special consideration. I rubbed out some ribs last week and loved the result.
This being Xmas week, I have one turkey in the brine for a few days - that one goes to the smoker. I have another short-term briner that will be over roasted for the relatives.
I married into an Irish family; I tell you this to explain several things. First, it gives me a lot of nephews to feed. Second, most of these nephews will never taste food that has not has the living snort cooked out of it.
I am looking forward to learning and B.S.'ing. And I hope to have a few more things to feed the nephews!
Steve
I have smoked various fish and meats since, well, a long time ago but I am starting to see that there is a whole lot I am new to.
Buying a couple of pigs and beef halves has convinced me that there are lots of cuts of meat that just beg special consideration. I rubbed out some ribs last week and loved the result.
This being Xmas week, I have one turkey in the brine for a few days - that one goes to the smoker. I have another short-term briner that will be over roasted for the relatives.
I married into an Irish family; I tell you this to explain several things. First, it gives me a lot of nephews to feed. Second, most of these nephews will never taste food that has not has the living snort cooked out of it.
I am looking forward to learning and B.S.'ing. And I hope to have a few more things to feed the nephews!
Steve
