Recent content by pauladelaine

This is my first time using the 3-2-1 method. These St.Louis ribs smoked for 3 hrs, then I spritzed them with 50/50 apple & pineapple juice, wrapped and returned to smoker for 1.5 hrs, applied thin layer of sauce and put back in nekkid for 1 hour. The toothpick test feels good. Not mushy. Pics...

Calculus it feels like 109 here. I'm so happy that I can foil the ribs, place back in smoker and not turn on the oven! In winter, I would enjoy the heat. 128522

I did some research on smoking with fig wood because my Mom has a humongous tree that needed cut WAY back so the pine tree climbers could take down a dangerous, leaning pine tree.I have lots of wood to wait for it to dry and season. My research tells me that fig is an awesome wood to smoke with...

I have officially entered the age bracket called "Seniors", but I still get carded. I've always loved the outdoors, whether it be playing in them or preparing the next meal.Two years ago I was given an electric smoker by a moving neighbor.It sat a year, unused. THEN, the first attempt. Good...

Vodka for smoking? ;)

I always use onion and certainly love the sweetness that comes out when the onion gets browned.

Chef JJ, thanks for the suggestion. I've never had that, but it sounds like true comfort food.

Hamrhead1971, TY for sharing photos. Love dark roux, too.

Hello and Welcome.

Hey GA. Most of my relatives are in Brunswick. You'll find a world of info on here and lots of friendly, knowledgeable folks. It beats the library. ;)

Good afternoon from a new member here on a superb forum. No rain, just blue skies here in the South Carolina lowcountry.

Makes me anxious to try making sausages. My Mom surprised me yesterday passing to me her and Dad's electric grinder. I remember we ate lots of venison: breakfast sausage & ground meat. Mom's venison spaghetti sauce was very good.

Fajitas are too expensive to order and strip steak ain't cheap. But, I marinated some strip steak, sautéed garlic, peppers and onion and tonight "us" poor people are having steak seared, sautéed condiments, and warmed tortillas ALL courtesy of cast iron.

Since you are on here, that makes you someone who loves learning, cooking, eating & sharing.. my definition of a Foodie.

Salmon is the next protein that I want to smoke. Any preference to which wood to use?