New smoker

(Danielle) #1

I am so excited. I got a smoker for Xmas. Now to start researching ideas. I definitely plan to smoke some bacon using Richard’s recipe.

Anyone got any suggestions or recipes to get me started?

(Richard Morris) #2

I just smoked 2 halves of a ham for xmas :slight_smile:

smokedHam.jpg626×1024 87.7 KB

Miso apple glazed using this recipe

(Danielle) #3

That looks awesome @richard. I can’t wait to get home and set it up. It’s an Aldi one.

My plan is to also try a brisket and a chicken and make some of my own Rubs.

Any suggestions as to where I can get the curing salts from to do the bacon? I’m assuming online would be the easiest.

(matt ) #4

Make sure you run it empty first to cook off any stuff hanging around from when they made it.

(Richard Morris) #5

We get ours from here

http://www.melbournefooddepot.com/buy/pink-salt-cure-2-powder-100g/PS0020

#6

I saw this and was like, why would someone trying to get healthy with keto start smoking.

Now I get it. lol

(Tom Seest) #7

I’m healthy enough now, that I may have to take up smoking…

(Danielle) #8

I realised after I had posted it that it sounded like that.

(Danielle) #9

Thanks for that advice Matt

(Jake P) #10

Do some searching for Aaron Franklin. He’s a BBQ genius. I started smoking this past summer and following his guidelines and methods. Everything I have made has been wonderful, so much better than anything you can get at a restaurant.

(AnnaLeeThal) #11

Ribs.

(Scott Shillady) #12

I smoke quite a bit. Pork shoulder is the most forgiving cut. Brisket is quite a bit tougher. Yep control is the key. Make sure you invest in a good meat thermometer. I learned 20 years ago by reading a few books. There are so many good resources on the internet now amazing ribs is the best I have found. It goes into the science of why you should do things. And I like it when the SHOW ME THE SCIENCE

amazingribs.com

(William L Schoonmaker Sr ) #13

Love my ham!

(Charles Wood) #14

I know this one is an oldie, but most of the rub recipes I find have sugar. So do most bbq sauces. Recommendations/recipes?

(Chris) #15

Great Bbq can be made from the simplest ingredients. Too often people get obsessed with the amount of herbs and spices. Kosher salt and a great table grind pepper can work wonders. I just picked up a drum cooker last week to add to the collection and did some salt n pepper ribs for a carnivore supper.

image
DF1E43B0-C1AF-4912-9350-E3BF8A4812BA.jpeg3024×4032 2.27 MB
image
93407F45-9ED1-4E7B-BE59-0B8A0ABDC651.jpeg2138×2851 2.7 MB

One thing you can do is layering on your ingredients. Don’t worry about a rub recipe. Salt the meat, then come over it with black pepper, then a light coat of garlic, then a even lighter coat of cayenne. The combinations are endless.

(Chris) #16

You could go down the rabbit hole of Alabama style white bbq sauce

Ive had the bottles from Big Bob Gibsons and I never liked it, but last year we competed in the World Food Championships in Orange Beach, Alabama and on the way back, stopped at Big Bob Gibsons. I had to try the white bbq chicken at the source and I absolutely loved it. They used it to dunk the chicken in to keep them moist at the end of the cook. It was so good

(Chris) #17

image
F6986024-630D-4822-A7B1-C67A5AE09DC3.jpeg960×720 112 KB

The sauce was very light. Picture maybe hid some of it on the chicken

(Andrew Anderson) #18

Did a salt, pepper, and garlic brisket this weekend. Still munching on it.

image
6800140F-FB1E-497E-A5D6-65ADCC061975.jpeg2138×2851 2.11 MB

(Charles Wood) #19

I’ve done ribs a couple of times and a brisket.

I will say that next time I do a brisket, I’m gonna make plans so I can get through all that meat.