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Question about marinating chicken
Thanks for all of the suggestions. So many different ways to do things, how does anyone settle on one specific way of smoking anything? Thanks for the tip MPH, I'll give it a shot. What kind of wood do y'all use when smoking chicken? I would imagine hickory is a bit too harsh, but maybe... -
Smoking Duck Breast
I have some duck breasts in the freezer that I'm thinking about putting on the smoker. Do you guys use any rubs or marinades on your duck breasts? I know they already have a lot of flavor, so I'm not sure if I need to even bother with a rub. Also, do you mop a duck breast, or just let its fat... -
Brined 13-15 Monster Shrimp w/q-view
I'll have to try it that way. That's one of the great things about smokin', there's always a new method/technique to try and therefore always a reason to fire up the smoker!- peixegato
- Post #32
- Forum: Non-fish Seafood
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Brined 13-15 Monster Shrimp w/q-view
Good lookin' shrimp! Next time try basting with melted butter and droppin' some Old Bay on 'em (as others have suggested). Then you won't even want to bother with cocktail sauce.- peixegato
- Post #30
- Forum: Non-fish Seafood
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Question about marinating chicken
I've read that chicken does not really absorb marinades or other sauces and because of this, it doesn't make much difference if you marinade the chicken for 2 hours or 24 hours. I'm guessing it partly depends on what is in the marinade. Has anyone done any experimenting with the... -
The Birds first Pulled Pork w/ Qview
I can't tell you what this guy used, but I've always used (the handful of times I've smoked a butt) a mixture of half Maker's Mark/half water. I've been reading about apple juice on here and am anxious to try various combos using that as well. -
2nd attempt rib
Next time, put the shrimp in an aluminum pan with some butter and Old Bay seasoning and set them on the smoker for about an hour. Now THAT'S some good shrimp!
