food smoking are you a smoker of meats? can you help? share your recipes!

[bigmike&nan]

I just closed a deal for a used 150 for $1400.00 that is local pickup so no shipping fees !!! So pumped !!!!!!!

 

[slick4591]

Congrats Mike!

 

[bigmike&nan]

My neighbor drove us to get the smoker, it's really clean. Got a bunch of hotel pans, bowls, tongs, wood and a whole lot of extra stuff for another $60.00... It's so gorgeous and using it is so easy: set the cooking temp, set the time you want it to cook, set the temperature you want it to hold at once it's done doing the time/temp you requested. Got three racks of brisket ribs in there. It's so huge and works so nicely... WOW

 

[slick4591]

Nice! I believe you'll be a happy camper with it.

 

[wyoDreamer]

My husband is the smoker of meats in our house. His brisket is to die for! He has a horizontal smoker, one of those black barrell looking ones with a firebox on the side. Soon, we will be getting an electric one so I can have pulled pork, beef brisket, ribs and such much more often.

Here is my homemade BBQ sauce recipe. I took two recipes that were OK, and combined them into something that we really like. It is best on pulled pork, but pretty darn good on the brisket also. I will have to try putting it in the smoker, then I may be able to skip the steak seasoning.

Rib Sauce
1/2 c. red wine vinegar
1 c. chopped onion
1 T. minced garlic
1/4 c. brown sugar
2 teaspoons hot pepper sauce (I use Franks hot Sauce because it has better flavor than Tabaso)
1 c. ketchup
1/2 c. lemon juice
1/2 tsp. steak seasoning w/ smoke flavoring added (I use Penzey's brand Chicago Steak Seasoning because it has great smoke flavor)
1/2 tsp. dry mustard
1 tsp. Worchestershire sauce
2 Tablesoons of tomato paste

Mix in small pot on the stove and simmer on low until onions are soft.

 

[WalkingWolf1]

2 teaspoons hot pepper sauce (I use Franks hot Sauce because it has better flavor than Tabaso)

touché -- Sacrebleu


We put Tabasco in our baby bottles.

 

[wyoDreamer]

I'm from northern Wisconsin originally, the home of bland. Hot was a temperature, not a flavor. Spicy was too much black pepper.

I am just starting to appreciate spicy flavors in my food. I have a 10 year old bottle of cayenne pepper that I have never opened.
I had garlic chicken/beef/shrimp at the chinese restaurant last night, it was so good. I love that place because they will make it mild for me when I ask.