We really like peach/pecan mix for pork.Quote:
Originally Posted by StagLefty
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We really like peach/pecan mix for pork.Quote:
Originally Posted by StagLefty
The Cornish game hens were great eating.
Almost over cooked.
When ready to serve I started to cut one in half and noticed inner thigh area did not "look" done. So I rewrapped foil and popped in oven. Checked 15mins later with both thermometers and temp shot right to 200°, meat looked same. Was done properly first time, won't be tricked again.
Hickory smoked Babybacks out of the CookShack
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Did some boneless, skinless, jalapeño, cream cheese, bacon wrapped, BBQ chicken thighs today on the pellet grill with cherry/pecan mix. Tasted great.
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Ventured off to the wild and untamed Costco River for about 5 lbs of fresh salmon. Going in the smoker in 5 minutes.
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If you love salmon, the Pacific Northwest is a great place to live. It almost looks cured. What'd you do to it before it visits the smoker?
Wife brined it overnight with some kind of brown sugar concoction. Not sure what all went into it. Then just let it air dry for a few hours.
For anyone that uses regular kingsford for cooking/smoking, home depot (and I think lowes) have it on sale, $9.88 for 2 18.6lb bags.
I use a couple chimney's full as a base for my offset smoker, then put the big hunks of lump and wood over the kingsford. Gets me a stable fire much quicker.
Kingsford? What's that? [Sarcasm2]Quote:
Originally Posted by DenverGP
White privilege cookingQuote:
Originally Posted by Jer