just got a butt put together for superbowl and was excited to find some pecan wood pellets at the store yesterday so picked em up-
i have it rubbed down with jeff's rub and sitting in the fridge right now-
was wondering your guys' thoughts on using pecan wood for my butt?
instead of the rub i like a little bit of a syrup on mine-
bottle of white wine (chardonnay for me)
reduced with 2#'s of brown sugar
let it cool and soak the fish for 10-15 min before it goes in the smoker- I like it
sounds like that is my problem- i did not slice te cloves at all have the whole clove in there and i think it was just too much
so i took your advice and sliced em down and it should make a big difference
have some garlic going in the dehydrator and it being the energizer bunny of garlic it just keeps going and going in my cableas dehydrator-
we are talking the 8 day mark and still mushy texture- peppers done onion done but garlic still remains- any body have some tips/tricks for...
alright I did some snack sticks a while back out of the box and liked the flavor I got but was not pleased with the texture- very crumbly and inconsistent-
i have another round of shot up birds coming my way and want to redo the snack stix with some other ground meat mixed in-
alright got a new smoker for x-mas from costco and it is awesome! stainless steel gas smoker made by outdoor leisure products- excellent finish with racks that have sausage hooks and rib racks welded on a good size smoke box and good adjustment controls
love the looks and...
got some large goose breasts to smoke up and was curious what you guys though of putting a rub on them before they go in?
-if you like the idea any suggestions on what type of rub would be helpful- thanks!