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Something disturbing in my grocery store....
I use it strictly for stuff like sauces, chili, stews, redbeans...stuff like that. I would never try to replace real smoke flavor in meat with the stuff, but if I'm cooking something up on the stove, I won't hesitate. I saw an episode of Good Eats where he made some homemade liquid smoke..not...- roksmith
- Post #4
- Forum: General Discussion
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newbie from Kansas
I'll be honest with you...other folks have their special concoctions they say adds more flavor, but I can never tell the difference when I add extra spices. My basic brine is one gallon of water, a cup of salt(kosher..use half if using table salt), and a cup of sugar. If I feel like it, I may... -
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newbie from Kansas
I will never smoke or grill another un-brined bird.. ..as a matter of fact, I've got 6 chickens going for a swim tonight..they will be joining about 15 slabs of baby-backs in Brutus tomorrow for a little family get-together. -
newbie from Kansas
Sounds like you've got a full weekend planned. One thing to keep in mind...when you start filling up the smoker, your cooking times will increase a bit...it takes more time to overcome the cold of the meat. If I were to give any advice on what you have planned, I would say with regard to your... -
just checkin' in
You joined a great community BS.. These folks are some of the most experienced 'Q' people around. A lot of good advice and great recipes here. -
321
---Whoops Scott beat me to the draw...oh well..here's mine anyways--- There are a bunch of post on the topic, but here are the basics: 3 hours of smoke with just a rub, followed by 2 hours wrapped in foil maybe with a bit of juice added(apple works nicely), followed by another hour of smoke...- roksmith
- Post #3
- Forum: General Discussion
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ABTs with a kick
Wow!! Now that's what I'm talking about just in case the jalapeno isn't enough kick for some folks. I like the way you think cajunsmoker. I should expect no less from a cajun!!- roksmith
- Post #3
- Forum: Side Items
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pulled chicken
Crazyhorse, If that mustard sauce is a bit too vinegary..try substituting apple cider vinegar for the white vinegar...then adding a couple tablespoons of butter right at the end of the simmer time...it mellows out the sauce.. I've changed the mind of many Northern Folk with my Georgia/Carolina... -
ABTs with a kick
I was planning on makeing a couple dozen ABTs this weekend (my version is simply cream cheese stuffed jalapenos wrapped in a blanket of sausage), and was wondering if anyone had tried stuffing them with anything creative? I was thinking of stuffing the jalapenos with french onion dip...- roksmith
- Thread
- Replies: 7
- Forum: Side Items
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Newbie
Funk, Did you have your waterpan full? With the ECB having the heat source directly under the meat, sometimes things can cook a bit quickly (I assume that's the trouble you were talking about) Other than that, Dutch is right..read the threads on the 3-2-1 method. I have used it since I first... -
First Brisket .......help needed
Oak does some pretty amazing things to beef as well. From my experience, the thing that makes a brisket all it can be is wrapping it up in foil/towels and letting it rest in a cooler for a couple of hours. Briskets are a funny piece of meat, and depending the internal make-up of the particular... -
Cleaning the smoker
I'm in the "let the heat clean it" camp. I always have a 2 hour pre-heat period anyways, so I usually let the smoker heat up to about 300 degrees and sit there a while before bringing the temp back down to start smoking. I will usually hit the grates with a wire brush during the pre-heat. I...- roksmith
- Post #8
- Forum: General Discussion
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The perfect smoke
I appreciate that Brian...I saw that I am now a proud member of the Order..I didn't get the official number..but judging from the previous posts, I'm assuming #24? Bob..Funny you should mention the band..I may just be able to post a small sound clip or two from them in a few days. Not sure this...- roksmith
- Post #10
- Forum: Wood Smokers
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The perfect smoke
A good time was had by all..good enough that we are already planning another this fall. I have pictures where SmokingJake is not hiding quite so well, but it's up to him to post those...don't want to break anybody's monitor :D- roksmith
- Post #7
- Forum: Wood Smokers
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The perfect smoke
Finally after a couple of months of "practice", I can say I have now been witness to "Perfect Smoke". As some of you know, when I first started in this forum, I was in the process of building a wood fired smoker.(see pics from previous posts). A couple of months ago, my work was complete and...- roksmith
- Thread
- Replies: 12
- Forum: Wood Smokers
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ok, im completely confused
A couple of things I always do.. 1. Always brine the chicken - I've never even come close to drying out the chicken when I do this. 2. Butterfly the chicken - splitting the chicken at the center of the breast and removing the backbone gives you two nice halves that are essentially the same...
