2008RN
Meat Mopper
This weekend was the trifecta of first time smokes. I started the weekend by smoking different spices with Cherry. They turned out great. We have already used some of the spices this weekend.
Yesterday we smoked a BBQ chicken pizza with Cherry. I pushed the fridge smoker to it's limits. I had troubles keeping temps upto 400 where I placed the pizza. Also the mailbox smoke generator had problems pushing through the heat and the flow was not the best. Took an hour to cook the pizza, and it still only had a very light smoke flavor. The family still loved the pizza. Crust was a golden brown, and the flavors were great. I just did not plan on 2 hours to get it cooked from warmup to finished product. I have some ideas how to do this better. So the next few weeks will be dry run experiments trying to get temps and smoke correct before I do many next pizza. I am not giving up yet.
In 15+ years of smoking I have never cooked beef. Hey, I love chicken, pork, and turkey, but the family wanted beef. So I tried my first brisket. Marinated 2 briskets for 20 hours, did Jeff's Texas rub without salt for 16 hours and then then smoked for 16 hours with mesquite. Wow was it good! So soft, juicy and flavorful. The family loved it. Made au juice, and gravy with the drippings. What a meal with roasted brussel sprouts , yams, and mashed potatoes for my son.
It is going to hard to best this weekend, and my wife was thrilled she did not cook at all this weekend.
Yesterday we smoked a BBQ chicken pizza with Cherry. I pushed the fridge smoker to it's limits. I had troubles keeping temps upto 400 where I placed the pizza. Also the mailbox smoke generator had problems pushing through the heat and the flow was not the best. Took an hour to cook the pizza, and it still only had a very light smoke flavor. The family still loved the pizza. Crust was a golden brown, and the flavors were great. I just did not plan on 2 hours to get it cooked from warmup to finished product. I have some ideas how to do this better. So the next few weeks will be dry run experiments trying to get temps and smoke correct before I do many next pizza. I am not giving up yet.
In 15+ years of smoking I have never cooked beef. Hey, I love chicken, pork, and turkey, but the family wanted beef. So I tried my first brisket. Marinated 2 briskets for 20 hours, did Jeff's Texas rub without salt for 16 hours and then then smoked for 16 hours with mesquite. Wow was it good! So soft, juicy and flavorful. The family loved it. Made au juice, and gravy with the drippings. What a meal with roasted brussel sprouts , yams, and mashed potatoes for my son.
It is going to hard to best this weekend, and my wife was thrilled she did not cook at all this weekend.
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