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First Smoke since joining SMF
- s24smoove
- Album
- Comments: 0
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First Smoke since joining SMF
Two 15# briskets, my mantra is now, salt & smoke on the brisket, cold beer for me. first i prepared my fire, outside the firebox i built a fire using charcoal as my base, whenthe coals were correct, i began to build a thicket of cherry, grapevine wood, pearwood...i let that burn down, while... -
DSC00060.JPG
- s24smoove
- Media item
- Comments: 0
- Album: First Smoke since joining SMF
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DSC00058.JPG
- s24smoove
- Media item
- Comments: 0
- Album: First Smoke since joining SMF
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Basic Brisket Smoke
recently joined snf, my first smoke since joining, wasn't sur where i should post pics of my rig and smoke, so here it is, last night and this morning. just salt and smoke on the briskets, used a combination of oak charcoal, grape vine wood, pear wood, cherry and hichory, used the fruitwood...- s24smoove
- Post #236
- Forum: Beef Sticky
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Can someone explain to me, exactly, how to use an offset charcoal smoker?
i have that same smoker, i modified it a bit, but what i do is, outside of the smoke i burn a thicket of wood/charcoal, when this is ready i shovel it into the firebox. also, start out small, start out w/ some chicken wings, chicken thighs, some store bought sausages, something w/ a small mass...- s24smoove
- Post #25
- Forum: Charcoal Smokers
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Dry & Crumbly Sausage
agree, 100%, but like you said, you are not looking for agreement and this is not rocket science,agree again. also, i think another posted stated that the problem may lie in grinding and mixing,i agree, also, i gave him a proven recipe, if he doesn;t grind the hell out of it, mixes it thoroughly... -
What would a typical Texas Hot Link contain?
thx, santa, i'm in the ballpark.- s24smoove
- Post #3
- Forum: Texas Members
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Dry & Crumbly Sausage
12# shoulder 1.5oz whole fennel .25oz crushed red pepper 3.5oz salt 10oz red wine, chianti, sangria, not cab sav -
Need Hot Link help please!
pork shoulder is gr8nfor sausage. however, run your fingers over the surface to feel for small bones still attached to the underside of the shoulder. i have a hot link recipe that i developed, but i'm going to workup another one, going to be equal weights brisket and pork shoulder, paprika... -
BBQ sauce
I make myown bbq sauce also, very simple, tomato, cider vinegar, brown sugar, blk pep, pureed fresh onion, just keep reducing until desired thickness.- s24smoove
- Post #4
- Forum: Sauces, Rubs & Marinades
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What would a typical Texas Hot Link contain?
Every so often a customer walks in and asks if i make a sausage that tastes like Texas? i want to be able to meet that demand, so what does a typical or classic Texan hot link contain? Beef and pork, garlic, blkpep, cayenne? i'm sure i can work up a recipe, but i'm wonder what true Texans...- s24smoove
- Thread
- Replies: 2
- Forum: Texas Members
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brisket and whiskey
the last brisket i smoked,didn't inject the brisket w/ whiskey, but i did soak the blk pepper in it before i mixed it w/ the salt and rubbed. i used bushmills, and i think the peat inhibits the uptake of smoke, next brisket, 4th weekend, salt and smoke, that's how i'm rollin.- s24smoove
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Hello, from Albuquerque!!
thx gary, plan is to fire up the smoker 4th of july weekend. i'll make andouille and smoke it and salt a brisket, smoke that, thx for the welcome. -
Cajun Green Onion Sausage?
to quantify this, i would start w/ 6 pounds, the reason being, you can scale 6.25 to12.5 to 25 to 50, w/ some minor tweeks, scaling is not strictly additive, anyhow 2oz salt, 6.25 lb shoulder, 2 bunches of onions, or just eye it up, .25 oz crushed red, pinch of thyme, about 20 oz h2o, if you... -
Cajun Green Onion Sausage?
fennel and fresh onion go very well together. my approach to this green onion cajun would be salt the onion, add an additional white onion, small amount of thyme, a bit of crushed red pepper, stuff it, grill some while ur smokin some, cold beer. -
Hello, from Albuquerque!!
Excellent site, just joined today, my name is Joe S. live in the north valley of albuquerque. I have a cheap charbroil offset smoker and a small vertical brinkman, and sometimes i use the shed as a smokehouse. prefer to burn down a thicket of wood an add oak and a small amount of mesquite...
