Originally Posted by
CaneyscudOne of my lives, I do a lot of smoking - BBQ that is. Long, low temp smoking of meat - briskets and pork ribs are my favorite to do. But then again, we all have appetizer type things we like to smoke - none are low fat or low protein! One of the things we do are called fatties. Take a package of a good breakfast sausage and flatten it, place something on it and roll it up, wrap in bacon, sprinkle on some rub and put on the smoker for a couple of hours. One version I came up with 3 years ago I call the Figgy Fatty. I put some dried turkish style figs and sharp cheddar inside. They are a hit with my buddies.
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Originally Posted by Dan_la
.........ha, speaking of BBQ. I have some ribs going right now.
My oldest grandson is with me today. I'm fixing two of the things that he loves. Low and slow apple wood smoked ribs and watermelon for dessert. He eats figs but would rather eat watermelon.
Dan
Semper Fi-cus
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Originally Posted by Caneyscud
yeh, i'm kinda hooked - have 6 smokers of various kinds. Going at lunch to Sams to pick up some ribs for the weekend.
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Originally Posted by Dan_la
I'm big into cooking too. My favorite smoker is an electric "Smokin Tex".....it is very similar to the one made by Cookshack. It is nearly imposssible to not produce good pit style BBQ in those type of smokers.
Dan
Semper Fi-cus
Quote:
Originally Posted by Dan_la
I'm big into cooking too. My favorite smoker is an electric "Smokin Tex".....it is very similar to the one made by Cookshack. It is nearly imposssible to not produce good pit style BBQ in those type of smokers.
Dan
Semper Fi-cus
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Originally Posted by Caneyscud
I opted for a Bradley. But I'm more likely use the Traeger or the Bandera when at home. I like doing yardbird, ribs, sausage, fish, lox, etc... in the Bradley, but when I get to big hunks of meat, I like the bigger rigs - more steel and more space!
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Originally Posted by Dan_la
I'm familiar with all of those smokers. All of those should produce a good product. I do large briskets in mine quiet often. It is absolute magic what happens when you ligthly smoke 'em low a slow........
IMO, figs do better hot and fast on the grill than they do in the smoker
Dan
Semper Fi-cus
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Originally Posted by Caneyscud
I agree, except when they are wrapped in sausage and bacon and are bathed in all that pork fat! I agree with the magic of low-n-slow. But I like lots of smoke - especially with oak, hickory, pecan - not so much with mesquite though. Gonna try some mulberry this weekend on the ribs.
I have done brisket in the Bradley, but I'm a little old school and actually enjoy fiddling with the fire. I own a BBQ guru and a CyberQ and I have never installed them - they are still in their boxes because I enjoy tending the fire. Plus, I seldom do one brisket - often 5 to 12 to feed a group of friends. Then I have to break out the trailer rigs.
I've thought about a BGE or a Primo, but can't get myself to spend that much money especially when they can only do one brisket - and the BGE is tight with the one brisket.
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Originally Posted by The_celt
In north Philadelphia pa these guys make smokers out of oil barrels they use alder wood chips apple wood chips and peach wood mixed together. Let me walk down the street and see if I find one. But for fish I like a controlled enviroment like a 6inch hotel pan and a 2 inch perf pan. Wood chips lightly soaked in brandy or gin on one side once the smoaking starts on the stove I put my fish in the perf pan on the opposite side of the burning wood chips and cover it with foil. Works great for diver scalops For a cold smoked fish like salmon I coat it in chopped dill and garlic pesto like paste then wrap it in cheese cloth pack the top with some kosher salt and pour about a shot of vodka on the top for every 4 inches of fish and put it in the fridge uncovered on the second day mix liquid smoke into the vodka and pour it Over the fish and repeat for 2 more days then pull it out of the storage container and let dry over night. Best gravlocks ever