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Anybody here "smoke"??

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Topic: Anybody here "smoke"??
Posted By: cheaptrick
Subject: Anybody here "smoke"??
Date Posted: October/08/2008 at 17:57

I'm looking to smoke some meat this year and I thought I'd ask The Hive for suggestions.

Any particular brand or type of meat smoker y'all prefer?
Recipes, dry rubs, proceedures, types of wood, etc.?



Replies:
Posted By: Skunk
Date Posted: October/08/2008 at 18:20
OH sorry, wrong thread.
 


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Let me give you my two scents worth


Posted By: HuntMaster
Date Posted: October/08/2008 at 18:22

 I don't have any particular smoker I prefer, only that it be all charcoal. As for a good rub, I use large amounts of " Bad Byron's Butt Rub " . It adds a little spicey to the flavor. I also like to inject either brine water , or , if you dare, a little port or strawberry flavored wine.

 Smoke for 3 1/2 - 4 hrs ( 180 - 230 degrees ) , then wrap in aluminum foil and put back over the heat for another 6 - 8 hrs.
 YUM YUM !!!!!!!!!!!!!!!!!!!!!!
Derek
p.s. I quit using wood. The charcoal does fine by itself, the wood kind of over- powered it all for me. ( this recipe is for boston butts )


Posted By: silver
Date Posted: October/08/2008 at 19:23
Santa Klaus... he use the magic dust...
 
 
Disclaimer: Dave's not here man


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"If we weren't all crazy we, We would go insane."   Jimmie Buffet

WWW.formitch.com



Posted By: Urimaginaryfrnd
Date Posted: October/09/2008 at 03:27
I have a Big Chief smoker it has an electric element and a pan that holds wood chips. I prefer Mesquite. I use the Hi Mountain Jerky Cure and Seasoning Mesquite or Teriachi flavor. I dont follow direction so I take enough deer meat cut about 1/4 in thick and put it in a large deep pan about twice the size of a dish pan (actually a darkroom wash tray  ) Once I have enough meat to fill two gallon size ziploc bags I take the two seasoning ingredients and mix all of both together in one of the ziplock bags then sprinkle it eavenly over the meat in the dish pan. Using rubber gloves I mix it all up then put it in the two gallon zip lock bags and put it in the refrigerator for 24 to 36 hrs longer makes it too salty it seems. Smoking this stuff is an outdoor deal so since outside temp varies this works better when it is a little warmer out  or if you find a way to insulate the smoker. The really good smokers have some insulation built in to them. I smoke it almost a day but if you go too long it dries it out too much so you have to check it periodically due to outside temp variation affecting cooking time.  

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"Always do the right thing, just because it is the right thing to do".
Bobby Paul Doherty
Texas Ranger


Posted By: silver
Date Posted: October/09/2008 at 04:54
Apple Wood works on light meats like chicken or even pork.

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"If we weren't all crazy we, We would go insane."   Jimmie Buffet

WWW.formitch.com



Posted By: cyborg
Date Posted: October/09/2008 at 06:57
There's a certain type of leaf (some call it an HERB) that when used as a flavor smoke, or even better a rub, it produces a certain wellness of being.

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With Freedom comes great responsibility, you cannot have one without the other

An armed public are citizens. A disarmed public are subjects.

OATH KEEPER #8233 Support us, and join our cause.

Cyborg



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