My first attempt at smokin' - it's a FATTY!!

[redneck1676]

I'm going to have to try that shrimp fatty. Looks Great

 

[manchester bob]

Stauf: I was interested in your question about when the food stops absorbing smoke flavor, so I did a search, and it took me right back to this site! Check this out...

http://www.smokingmeatforums.com/t/61546/smoky-flavor-vs-smoke-ring-wrt-temps

It says the ring stops forming at 140, but the smoke continues to flavor the meat (and being a newbie myself, I've done flavored that meat a bit too much at times. But...now I know about TBS!)

 

[bluto]

Yummo! Looks great!

 

[cpatton]

I have to say that the presentation looks awesome. It also sounds delicious. This is the one thing I haven't tried ( I'm sure there are a few things I haven't tried), but after reading what you did and how, I may just have to try to smoke one for myself. Good job!

 

[stauf]

Thank you very much for the nice compliments. Believe me, they are not difficult to make! And this one tasted really good. What I like about these is that any combination of ingredients that suits your taste, you can make it. Since I made this, I smoked up 4 racks of BB ribs and a batch of jerky. Now the jerky, I need to experiment a lot more with. This batch didn't turn out so good. But there's definitely a learning curve to get things to turn out just right.  Happy Smoking!
 

 

[stauf]

Thanks!
 

 

[cpatton]

It definitely is an art. Even the "experts" don't have it down sometimes. I just love doing this. I just got done doing some ribs yesterday on a new gas smoker and the difference between that and charcoal is night and day. Better heat control but I lost the rugged taste if that makes sense. I look forward to reading some more of your adventures in smoking!!!!