BBQ/Smoking Meat
- Thread starter jstim
- Start date
jstim
New member
Here's mine tonight.
Sent from my iPhone using Tapatalk
You can grill rabbit food?
jstim
New member
I would have never thought of that, who thinks to grill romaine lettuce? I'll put it on my to-do list.
00Sebby
Senior Member
octanejunkie
Elite Member
FWIW, I do'm use mustard either, either put the rub on when the meat is damp from a rinse off, or use a light coating of honey or molasses thinned out with apple cider vinegar.
I once made a tub of rub and had so much that I put a pork shoulder in a big ziplock with a few cups of rub and coated the heck out of it, then stored it in the bag overnight in the fridge.
The next morning I just threw the meat in the smoker with a probe inserted and chucked the bag and excess, damp rub - no real cleanup (which I like)
Love this thread
I once made a tub of rub and had so much that I put a pork shoulder in a big ziplock with a few cups of rub and coated the heck out of it, then stored it in the bag overnight in the fridge.
The next morning I just threw the meat in the smoker with a probe inserted and chucked the bag and excess, damp rub - no real cleanup (which I like)
Love this thread
jstim
New member
GangsterOfLove
New member
Great thread! :thumb:
I've only had my smoker for a few months but I think I'm hooked! Today will be jalapeno/cheese meatballs stuffed with cream cheese. We'll see how it goes...
As for cleaning the grill, I find the easiest way to do it is to set the smoker grill on my gas grill and incinerate whatever is on it. Scrub it with a grill brush.
For things that won't fit on the grill or can't stand the heat I use ammonia. Put the parts in a heavy trash bag or a tote bucket, add about 3/4 cup of ammonia along with the parts and let everything sit overnight. You don't have to cover the parts - the fumes do the work.
You will be able to wipe everything clean with a paper towel in the morning.
I've only had my smoker for a few months but I think I'm hooked! Today will be jalapeno/cheese meatballs stuffed with cream cheese. We'll see how it goes...
As for cleaning the grill, I find the easiest way to do it is to set the smoker grill on my gas grill and incinerate whatever is on it. Scrub it with a grill brush.
For things that won't fit on the grill or can't stand the heat I use ammonia. Put the parts in a heavy trash bag or a tote bucket, add about 3/4 cup of ammonia along with the parts and let everything sit overnight. You don't have to cover the parts - the fumes do the work.
You will be able to wipe everything clean with a paper towel in the morning.
97BlackAckCL
Elite Member
I usually smoke 75-90 minutes depending on the size of the fillets
My favorite wood to smoke salmon with is cherry, that's the only wood I've used. Apple would probably be good as well.
97BlackAckCL
Elite Member
It's the new thing in the fancy foo foo restaurants I've noticed
97BlackAckCL
Elite Member
Brisket looks amazing! That one was one of my favorite things that I smoked, just SO much work!
octanejunkie
Elite Member
I have apple wood on hand, so that's what I'll use.
Thanks!
Sent from my Nexus 5X using Tapatalk
