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- Smoking some Opah - THE BBQ BRETHREN FORUMS
Decided to smoke a little Opah tonight This is a trial run as we have never smoked Opah before Only about 1 4 lb of meat cut into 5 funky shaped strips will be smoked We didnt want to commit to smoking a large quantity since this is our first run Brined for about 45 minutes, rinsed and on
- Smoked Catfish Dip | THE BBQ BRETHREN FORUMS
Just using up some of the catfish from camp trips I've made this several times over the winter, it makes a quick, easy finger food meal for me Seasoned some small filets and into the drum til they flake I make a mixture of cream cheese, sour cream, garlic, onion powder, lemon
- Pasta e Fagioli with Smoked Pork Hocks Again!!
Smoked Pork adds great flavor to some soups This is Pasta e Fagioli that was cooked with Smoked Pork Hocks There is very little meat on the bones, but what there is, I strip off the bones and mix into the pot I made and posted the same dish two weeks ago During the cold weather months we
- Water pan steam + smoke = More smoke on meat? - bbq-brethren. com
I have read that keeping the surface of the meat moist (steam from a water pan) allows the smoke to penetrate better The moist environment also helps keep the temperature more stable throughout the cooker I use a 9 (ish)" loaf pan on top of my smokenator so I can go 5-6 hours without refilling
- Smoked Ancho Chilies? | THE BBQ BRETHREN FORUMS
Has anyone ever smoked ancho chilies like chipotles? Any success? Thanks
- Smoked Spam | THE BBQ BRETHREN FORUMS
Got back from the store with two "70th Anniversary" edition cans of SPAM Has anyone ever smoked this stuff I grew up on it, fried But I'd like to smoke it and surprise a few people at a church potluck on Saturday I searched the forum, but don't readily see anything that answers my question
- Smoked Pastrami? | THE BBQ BRETHREN FORUMS
Montreal Smoked Meat New show on Food Network, called "Meat and Potatoes" just featured a Deli in NY that served this meat It was brined for about 2 weeks as I recall The deli is "Mile End Deli in Brooklyn, N Y" That program repeats this coming Sunday afternoon The Canadian guy that owns the deli says it is NOT pastrami!!!! paperboy98
- Smoked Sausage Cajun style | THE BBQ BRETHREN FORUMS
For smoked sausage I also add 1 tsp of Sodium Nitrite ( also known as Prague powder #1 or pink curing salt) to each 5lbs of meat This recipe will give you a nice spicy and flavorful cajun type sausage but with out the over whelming red pepper flavor found in so many store bought sausages and spice mixes
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