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first try at smoked salmon - qview
This is the thing, I'm reading varied quantities for the brine. I did see a 4:1 brown sugar to salt ratio for a dry brine and then a 1:1 for a wet brine dry brine :- http://www.salmonuniversity.com/rs_htss01_step02.html wet brine :- http://www.smoker-cooking.com/brineforsmokedsalmon.html... -
first try at smoked salmon - qview
Just picked up a 3lb fillet of Wild Alaskan Salmon @ $10.99/lb from Tony's fish market in Oregon City, they also have a smoke house :- http://tonyssmokehouse.com/default.asp I asked them about wood, brine and everything else. They were pretty guarded about specifics (naturally) but did give me... -
baby backs -qview
This is the best tasting meat thing I've ever created. Perfect amount of smokey taste with a slight spice and sweetness. Very pleased. Slapped on mustard then used an off the shelf rub (stubb's bbq) and added some cayenne pepper and a little cumin. 2 hours smoked at 250F (only 3 chunks of... -
breakfast? Actually anytime fatty with qview
The ingredients are breakfast (boiled eggs, cooked bacon bits, sharp cheddar, cream cheese) but it's mid afternoon and this isn't going to last long :) got my chicks in a row Not quite a blow out but it needs more than 1lb sausage meat to wrap around the eggs properly, nothing got spilled and... -
Mechanics: Have to recharge wood chips
Hey Gila, welcome to the forum. Have a good look around this place as there's plenty of good info on smoking in general. Get yourself either a wireless thermometer or at least one with a probe and length of wire so you can read the temps without having to open the smoker all the time. Also I... -
cut up whole chicken
well they're out the smoker now, the skin is unchewable :) but the meat has great flavour and moisture on the thigh and drumstick I just tasted. Hopefully when I crisp them up on the grill the skin will be edible. -
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cut up whole chicken
thanks for the tips guys, I'll pull them at 165 and then crisp up on the gasser. Flash were you turning your pieces periodically or did you just leave them skin side up? Not sure what to do about that...also with the drumsticks I should probably turn right? -
cut up whole chicken
Hi Flash, I was going to foil them and continue cooking to make sure they didn't dry out. -
boneless leg of lamb smoke with q-view
I'm a big fan of lamb, now I don't know about in the states or canada but for me you can't have lamb without mint sauce. Very easy to make and it's a perfect condiment for lamb :- 1/2 cup finely chopped fresh mint leaves 1 cup malt vinegar 2 tablespoons white sugar Let it simmer in a saucepan... -
cut up whole chicken
Brined overnight, then splashed with molasses and a rub applied. First chicken for me so we'll see how it goes. I've read a few threads on here and it seems there's lots of different ways to do it, I decided on going with a high temp and lots of smoke to start off and then I'll foil at about... -
my first smoked spare ribs plus first abt's - qview
I have another rack in the freezer and I think I'll try untrimmed next time. I'm just trying out all different meats and cuts, chicken about to go in now so I'll get some pics during smoke. Thanks for the advice. -
Two Butts and a Fatty!!(qview)
haha looks like the dogs have the smoker area secured! -
my first smoked spare ribs plus first abt's - qview
Pretty much everything I do is a first here, I cut my spare ribs st.louis style using the following video :- http://www.virtualweberbullet.com/spareribprep.html Then I covered them in mustard and let them sit overnight in italian dressing, next day gave them a dusting with a rub and put in the... -
Best Of Both Worlds Fatty QVIEW
haha there's no end is there? Last night I sliced up some left over fatty and put it on a pizza I made. Superb -
rollin' fatties
Try parchment paper and a splash of olive oil, worked a treat! -
Smoked pork sausage rice and gravy
Interesting background on the dish Kajun, personally at the mention of sausage and gravy it has to be creamy garlic mash potatoes for me. My potato is your rice :) Nice twist on bangers and mash. -
rollin' fatties
I probably got a head start as I've made Scotch Eggs a number of times following my Mum's recipe...sometimes I get homesick for the strangest things! -
LB W Qview Blow By Blow
I'm going to guess it's London Broil, gets me confused as London Broil isn't actually a cut of meat but a cooking method. Top Round is what it normally is :) -
rollin' fatties
Also I splashed olive oil on parchment paper and smoothed it out so there was a very thin layer of oil before flattening out the sausage meat. This made the roll extremely simple as it didn't stick at all.
