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Post by OLKoot on Jul 22, 2009 11:49:12 GMT 12.75
Did a rump roast on the smoker, and it came out great........I used Lowery's seasoning salt as a rub, set the smoker for 220 and added one dose of apple chips, and it came out great......First day, was a complete diner while the second day, I made sandwiches on kaiser rolls which included sliced vidalia onions, tomato, and some horse radish...WOW!! Sorry Toby, it was to far gone too invite you Got a recipe for smoked meat loaf for Thursday or Friday I'll tell you about later after I make it and devour it!!!
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Post by Snake Eyes on Jul 23, 2009 0:39:32 GMT 12.75
;D Koot, Boy does that sound great!I guess I am going to have to check into a smoker. I have used a charcoal grill as long as I can remember. I have eaten smoked beef,pork and fish and loved them all.Just never smoked anything myself, but that rump roast you sent me really started me thinking. It was great,I just have to try doing it myself.... Just kidding,Toby...It was just enough for two sandwiches and was sent in a bubble envelope snake-eyes
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Post by OLKoot on Jul 23, 2009 4:59:21 GMT 12.75
LOL snake......This is all new to me and I'm enjoying it not only just for eating , but as a good hobby to keep me busy....I also have a grill with an offset firebox and I do the pulled pork on that.....With the new smoker I got, I can also do most aspects of smoking .....The only thing I think wont fit and I wont cut it in half , is a good brisket...The smoker I bought is one of those electrics with a digital timer which you just set and forget as Ron (RONCO) Popiell use to say......To be honest, part of my keep busy program is to check it anyway.....This week end I'm planning to make Italian sausage, kielbasa and that smoked meat loaf I posted......I'll let you know later how I made out....
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Post by Toby Benoit on Jul 23, 2009 9:08:58 GMT 12.75
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Post by Mars on Jul 23, 2009 10:08:27 GMT 12.75
You should be ashamed for making Toby cry!
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Post by Bro. Freddie on Jul 23, 2009 11:12:45 GMT 12.75
You should be ashamed for making Toby cry! I won't say it, but you know ALL people from Florida are crybabies. But I won't say it
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Post by OLKoot on Jul 23, 2009 11:28:27 GMT 12.75
OKay Mars, I'll make a deal, if Toby sends me some of that gater tail he's been storing, I'll smoke it ( tastes like smoked chicken anyway ) and make him a happy camper!!!
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Post by Bro. Freddie on Jul 23, 2009 11:44:58 GMT 12.75
Where are you going to get rolling papers big enough to smoke a gator???
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Post by OLKoot on Jul 23, 2009 11:56:49 GMT 12.75
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Post by Mars on Jul 23, 2009 14:11:13 GMT 12.75
Why would you want Tobys' gator tail if she's ugly enough that even Toby refers to her as a gator?
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Post by OLKoot on Jul 23, 2009 16:37:58 GMT 12.75
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Post by Snake Eyes on Jul 23, 2009 23:02:12 GMT 12.75
Koot, Awhile back I had some smoked turkey a friend did and it was outstanding. Maybe you could smoke a turkey breast,just to see if you like it, before doing a whole bird. snake-eyes
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Post by OLKoot on Jul 24, 2009 7:06:35 GMT 12.75
Snake, up here in the Northeast smoked turkey breast is common in all super market deli sections.....Its good and its a simple process I've found....Just brine the bird, and the next day after washing the breast place it on the grill with indirect and a few hickory chunks and smoke it slow until the internal temp of the breast reach's, I believe at least 170 degs... But, I'll try it in the near future.....
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Post by Toby Benoit on Jul 24, 2009 11:37:55 GMT 12.75
Sure, I'll send her up! I gotta warn you though...she bites!
Smoked turkey? Yeah buddy, that shore is some kinda good! Might oughtta try that thing out on some salmon or some of them other cold water fishes ya'll got up there. If it comes out like smoked mullet, you'll have something to brag on for sure!
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Post by OLKoot on Jul 24, 2009 13:34:41 GMT 12.75
LOL Toby, now mullet, I thought that's a Southern tradition!!! Anyway, I bite back and luv's to wrastle also......But I only hug on the first date!!! If your gonna do some salmon, get some cedar planks of wood and put the salmon on and place it right on the grill with indirect heating..... I'll bet you can get your hands on some good pecan wood ....Pinion wood would be great to keep the skeeters out when your cooking....
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Post by OLKoot on Jul 25, 2009 12:49:39 GMT 12.75
HERE YAH GO GUYS..... I smoked it at around 250 degrees for 3 to 4 hours using one dose of hickory saw dust and waited until the center registered 160 degrees.The only thing I deleted was the green pepper, since I forgot to buy it......With about 30 minutes left, I slathered some "Sweet Baby Rays" BBQ sauce over it......It sure tasted good, I made 4 lbs so I doubled the recipe....Shrinkage was minimal if any at all.....One note , the smoking may not give you that meat loaf look as it doesn't darken as much, however the coloring was okay............. Easy Meat Loaf Recipe * 2 lbs. ground beef * 1 small onion finely chopped * 1/2 green pepper finely chopped * 2 cloves garlic minced (optional) * 1 C. fresh bread crumbs or saltine cracker crumbs * 2 eggs lightly beaten * 3/4 C. ketchup * 1/4 C. milk
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Post by Snake Eyes on Jul 25, 2009 19:23:40 GMT 12.75
;D Koot, Sounds great! Be calling you 'Smokin Koot' before long. Was it moist? Just wondering. snake-eyes
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Post by OLKoot on Jul 26, 2009 5:10:15 GMT 12.75
Snake, I've been doing all my meat smoking over a water pan, and everything has come out moist.....This was moist I must say!! Now still being a novice, I couldn't tell you if I didn't use the water pan, what it would have done....With my old smoker, things were not right, a water pan didn't come with it, it wasn't insulated and the food was just not right.....That's why we got rid of it....I only had that one since I started posting about Polish Kielbasa , which is a short time ago....We had several success's with it , but when something doesn't come out right you ruin a lot of expensive meat..... Here's a couple of URL's to check out....The first one will give you a complete tutorial over a weeks time about smoking , but the guy who runs the site sells BBQ sauce's and rubs........ www.smoking-meat.com/The second, and third one is Steve Raichlen's BBQU.........He's BBQ'd everything from soup to nuts.....He's adjusted most recipes to suit all smokers and grill's.... www.primalgrill.org/ www.bbqu.net/index.html
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Post by Snake Eyes on Jul 28, 2009 1:16:58 GMT 12.75
Koot, I like the primalgrill site. I may be on my way to smoking something besides a Camel snake-eyes
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Post by OLKoot on Jul 28, 2009 4:34:38 GMT 12.75
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