Traditional smoke houses had dirt floors that were 12 to 36 below ground. The fire box was three or more feet away, far enough for the smoke to cool. There are a couple of YouTube videos showing how folks in NC smoke hams using traditional methods and smoke houses.
If you eat those ghost peppers, you will be sitting in a cooler of ice.
My no name ghost pepper sauce:
About two cups ghost peppers
A cup of apple cider vinegar
A cup of molasses
Liquify in blender, strain, simmer and reduce to about one cup.
Short ribs have good beefy flavor, but IMO need to be braised to be tender. I suppose that once braised you could smoke them, keeping the ribs in braising liquid of course. Short ribs, like many other cuts of beef were once cheap, but too many trendy chefs have pushed the price up.
Salt potatoes. Boil white fingerling potatoes in salted water (a cup of salt to 4 quarts water). When the potatoes are done, dump the boiling water and potatoes in a strainer. The desolved salt will flash off as a thin white coating on the hot potatoes. The fingerlings will have the correct...
For eastern NC slaw, the kind that is served on pork bbq sandwiches, I use a mandolin and a kevlar glove.
For more rustic slaw I slice and chop to the degree of courseness desired. With either method I can process 6 to 8 haeds of cabbage rather quickly. That is a lot of slaw. For commercial...
First let me say, I did take photos but my card reader has stopped working. Pulled the roast at 160 internal and wrapped with foil. After dinner we sampled a burnt corner. Nice beefy flavor, tender with good chew, but not even a hint of the Trader Joe's salad dressing used as a marinate. We will...
Got a flat iron roast on the Weber kettle. I have done plenty of flat iron steaks, but had never seen a roast. Marrinated in Trader Joe's Soy Sesame Ginger salad dressing. Photos and results to follow.