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JUST ORDERED JEFF'S RUB AND SAUCE RECIPE
You are going to love it.- george
- Post #2
- Forum: For New Members
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What do you store your rub in?
I use a quart canning jar, 2 lids and a band. I punch small holes in one of the lids, put the rub into the jar, put lid with the holes on it then the band. Use it as a shaker to put rub on meat, when done unscrew the band and put the lid without holes on top of the one with holes and put band...- george
- Post #18
- Forum: Sauces, Rubs & Marinades
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New Smoker
I have a new propane smoker and am going to do 2 - 6 lb. buts tomorrow. I have been using a electric smoker and I know that wood chunks didn't work very well in it, but I haven't tried chunks in the propane yet. Can anyone tell me witch will work best in the propane smoker? Thanks for any info.- george
- Thread
- Replies: 1
- Forum: General Discussion
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Cooks Die Cast Meat Slicer
Does anyone have a Cooks Die Cast Meat Slicer? If so how do you like it? JC Penny has it on sale tomorrow for $40.00 reg. $119.00- george
- Thread
- Replies: 0
- Forum: General Discussion
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Kenmore vs GOSM?
I also had the same problem, a Kenmore or a GOMS. I bought the Kenmore and am very happy with it. The reason I got the Kenmore was because I have a Kenmore gas grill and love it. You can always get replacement parts if needed. I live in MI and use my smoker year round with no problem.- george
- Post #9
- Forum: Propane Smokers
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Help semi newbie with smoked chicken
Last weekend I did a 5# Chicken and it took 5 hrs. using a propane smoker at 225 -
Caviar
If you have or can get some Smoked Salmon, here is a good recipe that I use for a Caviar spread. Would be great at the party. Smoked Salmon & Caviar Torte with Toast Points You will need a 6 inch cake pan for this recipe. Serves 6 1 lb. cream cheese, room temperature 1 Tblsp fresh lemon...- george
- Post #3
- Forum: Non-fish Seafood
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To salty ?
The fish was soaked in a water based brine then let dry for about a hour. -
To salty ?
Last weekend I smoked some Trout and some Salmon, I used a basic brine and Hickory wood and they were way to salty. Yesterday I smoked some Sockeye Salmon and I cut the salt in the brine in half and it was still salty. Now I do like my salt but this was too much. I am wondering if it is the... -
Smoked Salmon For Canning w/ qview
Thanks for the brine recipe, I have tried several recipes and haven't found one that I really like. This one looks good, I like the idea of Tobasco Sauce in it, I think I will like it. I will try it soon. -
Smoked Salmon For Canning w/ qview
Looks great. I am smoking Salmon today but don't have that much. I wish I did. I love Smoked Salmon. What brine did you use? -
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Searing Beef?
If I sear a beef roast to get a crust on it will that prevent smoke from getting into the roast? -
Sirloin Tip?
Yes, I know to smoke by temp. I was just trying to get an idea of about how long it would take. I will start watching the temp about 1 hr into the smoke. Thanks for all the help. -
Sirloin Tip?
I have a 3# sirloin tip that I am going to smoke tomorrow and don't know how long it should take. I want to get it to med. rare, should I smoke at 225 or 250 and for how long? I read one post that a guy said he did a 4# one and it took 2 hrs. That seams very quick to me but I have never did a... -
Looking for good recipes
Like Kookie said get those books by Steven Raichlen. They are excellent, great books about grilling and smoking, good recipes and step by step instructions. Also get Jeff's Sauce recipe, it is the best I have ever tasted.- george
- Post #6
- Forum: Sauces, Rubs & Marinades
