Good step by step by SmokinAl at SMF to try. http://www.smokingmeatforums.com/t/242196/garlic-dill-pickles-update-ready-to-eat-in-3-days-with-vac-canister … Continue reading
Tag Archives: ToTry
Elote is the Mexican name for corn on the cob. Ingredients needed for 4 or 5 ears of corn: The Slather: 3 tablespoons fat-free mayonnaise 3 teaspoons fresh lime juice The Seasoning Rub: 1/2 teaspoon chili powder (my favorite is … Continue reading
Cook it until you reach an IT of 140-145* ============= mixed 2 ml (1/2 teaspoon) of mayonnaise with 2 ml (1/2 teaspoon) dijon mustard and 2 ml (1/2 teaspoon) dried dill weed and spread over fillets on a small sheet … Continue reading
By BearCarver with a lot of photos http://www.smokingmeatforums.com/t/244780/pork-loin-jerky-step-by-step-with-pics Recipes by DirtSailor with a lot of photos. http://www.smokingmeatforums.com/t/227772/london-broil-we-aint-gonna-let-spoil Thai Style pork loin jerky By CrankyBuzzard http://www.smokingmeatforums.com/t/235473/dry-cured-pork-jerky By SQWIBS with good Q-view of finished product http://www.smokingmeatforums.com/t/174131/sqwibs-jerky-recipes See also Chef JJ’s advice in … Continue reading
By DirtSailor at SMF – “One of my favorite ways to do salmon is whole. When I was fishing for a living I always got the just legal keepers while my customers got all the hogs. Which isn’t a bad … Continue reading
From bbqaoa March 28, 2016 This recipe will make 6 super large or 10 medium sized sandwiches. INGREDIENTS: For the Beef: 1 boneless beef chuck-eye roast (about 4 – 5 pounds) 1 tablespoon table salt (iodized salt) 1 tablespoon freshly ground black … Continue reading
1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, Then add 4-6 C beef broth, 2 T tomato paste, … Continue reading
This recipe comes from the restaurant “Brennan’s” located in New Orleans. This recipe is posted exactly as it was in the book [so said the source]. For more heat add some cayenne pepper. It was developed by their Chef Lazone … Continue reading
Cabbage, red potatoes, large sweet Texas onion, bacon and a great country sausage. http://www.smokingmeatforums.com/t/242143/lightbox/post/1524381/id/452237″> Cover it loosely with foil. Smoked it at 275 for about 3 hours covered loosely with foil. Also I added about a 1\2 in of water to … Continue reading
Ingredients: 6 peeled hard boiled eggs ¼ cup mayonnaise 1 tsp Dijon or spicy mustard ¼ tsp garlic powder Salt and pepper to taste Smoked paprika for garnish Directions Cold smoke peeled hard boiled eggs for 1–2 hours with Apple … Continue reading