I smell smoke this weekend. Got one problem though. How do I fit in the golf?
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quote:Originally posted by Pags:
Dang. That's a great price on those spares. Dang.
I just got home with a brand new Waring Pro meat slicer to handle tonight's pastrami. The one my wife has been using for years didn't look manly, I mean, strong enough to me.![]()
She's starting to roll her eyes at me now. Need to move softly the next few weeks.
quote:Originally posted by Bododio:
What's smoking?
I'm smoking some chicken breast halves on Saturday. I'll use my simple salt, brown sugar, black peppercorns, and bay leaves brine for 4 hours, then smoke at 225 with mesquite until I get 165 internal temperature. I'll use the CS spicy chicken rub, and put it both on top and under the skin.
On Sunday I'll smoke some BB ribs to take to a memorial service. After removing the membrane, if it isn't already removed, I'll rub with the CS rib rub a couple of hours before. Then smoke at 225 for 3 hours with hickory. I'll FTC them and finish up on a gas grill at the house where the memorial service will take place. I'll bring some BBQ sauce for anyone who wants it. But for me, I'm enjoying the smoky flavors all by themselves.
quote:Originally posted by Pags:
Tom, Bododio. How do you know the asparagus is done in a smoker. Probe?al dente? Apprx. time?
We're having steaks grilled for tomorrow's dinner. I'll give the asparagus a try. Garlic bread. Beans.