Simplicity=perfection

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bassthumb32

Smoke Blower
Original poster
Jul 11, 2017
79
99
Spring Run, PA
I’ve been smoking food for a few years now and before that I’ve always enjoyed cooking and making food. The longer I do it the more I’m realizing (at least for me) the more simple you keep it the better it tastes/turns out. It may not apply to everything I cook but more and more I’m realizing it to be true for me. I bribed this chicken in a vinegar, water, salt, and pepper. The only seasoning I put on it was salt and pepper and it came out amazing. The best chicken I’ve ever made and possibly the best I’ve ever eaten. I did mostly chicken quarters my wife doesn’t like dark meat so I did some boneless skinless breasts for her and they too were incredible. I used to use every spice possible in my rubs and sauces and brines, I’m going to be taking a simpler approach from here on out I believe though. Sorry I didn’t take many pictures. Thanks for looking.
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Isn't bribing chickens illegal in those parts? Sorry couldn't resist...

Nice job.. I want to try a pork butt with only salt and smoke this summer.
 
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Whenever I smoke chicken like this I cook it plain than when its done spray it with a little clarified butter and salt thats it
and it is so good Dont get me wrong I like bbq sauce and chicken to but sometimes its good just plain
 
Agreed, keeping it simple is better. I think it is part of learning the art if you stick with it. When you first start out you go nuts and have 20+ ingredient rubs sauce etc but then eventually one time you might just be lazy and say F it and try it simple and then you're hooked. I think fresh ground BP from berries to be far superior than pre ground when keep it simple. In fact, I believe fresh BP is the KEY.
 
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I've been grinding the salt crystals also . Fresh ground salt and pepper seems to be all we need any more .
 
I'm a huge fan of keeping it simple. I usually go Salt, Pepper, Onion, and Garlic (SPOG). From there depending on the style of cuisine (Mexican, Italian, Chinese, etc.) I add what little spice is needed to go that route.

For the most part it stays SPOG for me on most meats and a pinch of Cayenne sometimes and WOW, such amazing flavor! :)
 
That’s the direction I’m going. When we do legs and thighs all I put on it is lowrys seasoning salt. We all love it.
 
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