I’ve been wanting one for a while. This week seemed like a good time (why, how would you celebrate your new book?). It was easy to put together and a breeze to operate. It is electric and uses wood pellets. It has a flame feature so when you want to sear that steak, you can … Continue reading New Smoker/Grill
I cut the backbone out of this one and smoked it over cherry wood for about five hours today, the last hour I mopped it with a heavy BBQ sauce. Add fries, beans, and slaw and you’ve got a real deal meal.
We roasted a pork butt in the oven last week and have been nibbling away at it since then. With some experience with the new smoker, minimal as it is, Mrs J wondered whether it would enhance the pork if it spent a little time in there. Good question! I placed about half of the … Continue reading More Smoker
I’ve been wanting to get a smoker for a long time and finally pulled the trigger on this one. I looked around for a while and decided on this model after surfing Amazon reviews. Almost uniformly excellent reviews, most of them five star. I can add my first impressions to that list: It’s a keeper, … Continue reading Gadget Post – Electric Smoker
Kroger had a sale on whole briskets a while back. I grabbed one and put it into a a big pot with enough brine to cover it and put it into the basement fridge for a month. My smoker is too small to hold the whole thing so I cut it into two pieces, this … Continue reading Pastrami
Shrimp and crawfish gumbo for lunch. Earlier this morning: Making a simple stock from the shells before straining it into the pot on the far burner where the Trinity is sweating down in a bit of roux. The veggies will cook down for an hour or two before the shrimp is added. You don’t want … Continue reading Gumbo
I left this one in my electric smoker for nearly 24 hours at a low 200 degrees, it still needed finishing in the oven when I checked the temp. I like to get them to 200 degrees internally – that’s when you can pull the shoulder bone out cleanly. I chop the meat and portion … Continue reading Smoked Shoulder
I used up the leftover rib meat for this one. I had a pork shoulder in a 200 degree smoker over night. It was needing more time so I’m finishing it in a 350 oven this morning.