- Location
- Ontario Canada
Since a couple of us are also into smoking of the proteins. Here’s a place to chat about our recipes
There's something about the recipe I have to be careful with because of my blood pressure. I think it's the Prague salt (nitrates?) if I remember correctly.
I was looking into it and the kids went 100% virtual and my spare time during the week disappeared....
I understand what you mean about smoking meat , I can never keep it lit after I fill my pipe with it should've used the bongNew York strips with pepper plant rub and a “Kansas City rub” on New Years. Was pretty tasty, even despite being over cooked due to my wife and brother in laws’ tastes. Not 100% in line with a ‘Meat smoking’ thread, but I think still relevant?
Needs to finish smoking and then still needs t dry out a bit longer
Miiiiiiiiine !!!!!!!!!!!!!!!!!!!!! ^^^^^^^^^^^^^^^And done
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What woods do you prefer?Cold smoking Cheese for Next summers feasting.. Plus, added some Black pepper to cold smoke.
added bunch of ice, to keep Cold. Getting too warm outside to smoke butter.. .
Olive oils, and spices no problem in warmer temps.
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Most of my smoking was done in central TX so Pecan was a favorite "everything" wood.Pecan, and apple. a mix of 50/50 Seems to be the best flavors.
No Canadian ham is a different part of the pig.Nice Meat!!! bacon.. drooling.. great colors
Oh wait. that is Canadian Ham.. for them Northern folk. ;-)
That’s where o got my bacon recipeI've been cooking for a lot of years and this is best BBQ site I've ever seen from a seasoned pro. It's kind of cluttered but the amount of free information is astounding. I like it so much I ripped the entire website so I have it offline if I ever need it.
AmazingRibs.com
Let me throw out a few things just to encourage you to check it out...
Basic Meat Science for Cooks
Best competition chicken ever
Best BBQ Ribs You Ever Tasted - On A BBQ The Way Champions Do It
Columbia Gold, A South Carolina Mustard BBQ Sauce Recipe
Grill Roasted Peking Duck Recipe
Buying Guide To Kamado, Ceramic, Egg Smokers And Grills
I've really not seen anything the guy can't do. He's got a recipe for just about anything and he's got the science and the competition skills and the equipment reviews. He's even got a whole "History of BBQ" section. If you cook I urge you to check it out. You won't be sorry. Meats up!
What do you do with all the meat? Freeze it? Share with family? That burger is making me freaking hungry I haven't eaten... on a fast day.Been running the big smoker all morning. Found some pork shoulders on sale and grabbed a big chuck roast as well.
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Tossed some chuck-brisket burgers on as well to have for lunch. Some Duke's mayo, bread and butter pickles and some shredded pepper jack made for a tasty snack!
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On a smoke like this most of it will get frozen in 1lb packs for quick meals later. But I doubt the chuck makes it that far. My youngest is a brisket fiend and she's already foaming at the mouth for it.What do you do with all the meat? Freeze it? Share with family? That burger is making me freaking hungry I haven't eaten... on a fast day.
I have a flat in the fridge but I think I'm headed to Christiansburg to pick up a set of tires for the Moto4.Gettibg a 5 lb Brisket ready for the smoker this am. Going to start smoking at 8. Should be ready just in time for dinner View attachment 19172