Smoked 10lbs of kielbasa last night.
Prime Rib. Its what's for dinner. Cooked indirect @ 225° ish to an IT of 115, then filled the kettle with more charcoal, and heated to nuclear. Seared for about 5 min. On a personal note, I am damn proud of being able to nail this cook consistently with the Maverick 732 I got recently. The wife and I love bone in rib roasts...
unionrdr said:Got a dry rubbed 4lb sirloin tip roast in the bbq pit with oak,ash & coals. Tossed on some taters. Italian sausage going on in a couple hours. I've done dry rubbed leg of lamb with ash before in this same pit. Took all day,but it was amazing.
How do you like the ash smoke? I just recently removed an ash tree from my backyard. Kept the wood for summer fires. Didn't know it was useful for smoking
unionrdr said:Small chunks of ash wood on the coals is nice for a light side of medium smoke flavor. Great for lighter flavored meats,poultry,& seafood. Or when you just don't want a heavy smoke flavor. We have a ash tree by the driveway that has leaves like a cottonwood. But seedpods like an ash?...
Cold smoking 2 slabs of bacon and 2 4# chunks of pork loin (canadian bacon) this weekend.
Expecting epic results.
Did turkey legs and 2 racks of beef short ribs yesterday
Damn! I wish I could find short ribs that nice to smoke!
dat' der smoke ring
Finally opened up some applewood smoked gouda I did Dec. 22 last year. It was very smokey at first but mellowed out after sitting out for a few hours and tasted great. Got tons of compliments, a few people wanted to buy some off of me. We ended up making late night smoked gouda quesadillas after a bunch of home brew, now that was a great combo.
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