Hey guys!
Well, It's been an uphill battle dealing with life and pleasure, but I think pleasure is finally winning over! After 3 months of tinkering "when time allows" I'm finally ready to fire off "Li'l Joe", my trailer-mounted smoker, for it's maiden smoke.
Everything is finally falling into place.
-Got a big load of wood -Oak, Pecan, Hickory, Mesquite, and some apple wood chunks.
-2 full turkey breasts waiting for the injector(butter, garlic and basil)
-2 chickens
-2 pork tenderloins, butterflied and stuffed with white onion and cilantro
- A pile of MBT's(mild buffalo turds). Anaheim peppers stuffed with queso blanco, cilantro and garlic, then wrapped in bacon.(sort of like a chile relleno, Okie-style)
Now the problem. I told my neighbor that if he wanted to toss anything in the smoker that there would be plenty of room. He shows up at my house with this absolutely MAGNIFICENT looking buffalo roast. It weighs about 7-8 pounds. I have never attempted to smoke buffalo before, and he didn't have a clue, as his coworker had just given it to him after a hunt this week. I have had buffalo in the past, but I have never cooked anything more than buff burgers. Any suggestions?? I really want this to be the showpiece of my smokers first cook, and not ruin this awesome cut of meat. We will be firing the smoker off at sunrise tomorrow, so I'm really in kind of a bind here.
BTW, I will have some good q-view after the day is done...
Well, It's been an uphill battle dealing with life and pleasure, but I think pleasure is finally winning over! After 3 months of tinkering "when time allows" I'm finally ready to fire off "Li'l Joe", my trailer-mounted smoker, for it's maiden smoke.
Everything is finally falling into place.
-Got a big load of wood -Oak, Pecan, Hickory, Mesquite, and some apple wood chunks.
-2 full turkey breasts waiting for the injector(butter, garlic and basil)
-2 chickens
-2 pork tenderloins, butterflied and stuffed with white onion and cilantro
- A pile of MBT's(mild buffalo turds). Anaheim peppers stuffed with queso blanco, cilantro and garlic, then wrapped in bacon.(sort of like a chile relleno, Okie-style)
Now the problem. I told my neighbor that if he wanted to toss anything in the smoker that there would be plenty of room. He shows up at my house with this absolutely MAGNIFICENT looking buffalo roast. It weighs about 7-8 pounds. I have never attempted to smoke buffalo before, and he didn't have a clue, as his coworker had just given it to him after a hunt this week. I have had buffalo in the past, but I have never cooked anything more than buff burgers. Any suggestions?? I really want this to be the showpiece of my smokers first cook, and not ruin this awesome cut of meat. We will be firing the smoker off at sunrise tomorrow, so I'm really in kind of a bind here.
BTW, I will have some good q-view after the day is done...