Just cold smoke. Goal is to do hams, Hungarian kielbasa and the like in it. I have a pellet grill/ smoker but I just can't get a legit heavy smoke on my meats with it. So, the bacon I will do next weekend will get a good cold smoke than I will finish off/pasteurize it on the pellet grill.
Huge FAN of the no wash plate!
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Haven't tried my cheddar yet but the mozzarella was good on top of pasta! Used some in an omelet yesterday, too. I may have to look into a smoke tube like that instead of waiting for freezing temps to burn wood in my vertical smoker.
The smoke tube seemed to work really well. Lots of smoke. 9.99 on Amazon. mtmuley
for some reason. have a time keeping my smoke tube burning…Start in vertical position, let it burn for 10 minutes or so then lay in smoker.
I start in horizontal with the last couple of inches towards the opening laying at an angle for more surface area. I light the open area and leave it until the flame goes out on it's own and the smoke is rolling. Works 97.89376% of the time.
too done in any way , fell off the bone , just right . Unfortunately I got caught up in my company and forgot to snap a pic . The leftovers-
Been using my tallow I made last week quite a bit. Like it a lot.Since a lot of us know the beauty of beef tallow:
Steak ‘n Shake to cook fries in beef tallow: ‘Authentic way’
The iconic burger joint is making the switch to tallow.nypost.com
Chipotle powder is a must in any of my rib rubs.
www.scheels.com
that looks good ill give it a try... I think ive seen it in a local store and just assumed it was sugary like most rubs.
Bad Byrons Barbeque Butt Rub
Bad Byrons Barbeque Butt Rub is used by champions everywhere. Along with professional chefs and backyard cooks. It's an all purpose seasonin
