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  1. portlandsmoker

    cold smoke chicken

    I just had chicken at a Portland restaurant called Old Salt on NE 42nd. They said that they cold smoke it and then roast it to temperature. They said they don't pre-brine. It was one of the most delicious tasting chickens I've ever had. I am going to have to go back and try to quiz the chef...
  2. Eggplant???

    Eggplant???

  3. portlandsmoker

    Eggplant???

    I am smoking these eggplants that I got from the farmers/ market today. I will smoke them until they are soft throughout...then I will peel the flesh from the skins and will make babaganoush out of them by adding tahini, fresh lemon juice, garlic and a touch of cumin. I'll try to send a photo of...
  4. smokedeggplant.jpg

    smokedeggplant.jpg

    • portlandsmoker
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  5. portlandsmoker

    Introducing PortlandSmoker

    I smoked this brisket point on Friday...smoked it 10 hours...wrapped it in butcher paper after 5 hours or so. Used pecan wood. Came out wonderful. Made my crowd very happy!
  6. image.jpg

    image.jpg

    • portlandsmoker
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    • Album: Introducing PortlandSmoker
  7. portlandsmoker

    need a recipe for slaw

    I will try this today! Thanks.
  8. Introducing PortlandSmoker

    Introducing PortlandSmoker

  9. portlandsmoker

    Introducing PortlandSmoker

    I am just joining this forum today 4/19/2015 with a brisket flat smoking away with lump hardwood and hickory chunks on a Weber Smokey Mountain water smoker. Later I will add a pork loin to the smoker because some guests refuse to eat beef. (Losers) ;-) Look forward to hanging and learning from...
  10. image.jpg

    image.jpg

    • portlandsmoker
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    • Album: Introducing PortlandSmoker
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