Help a fella out. I need some recipes.
Perhaps the bacon explosion.
Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog
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Help a fella out. I need some recipes.
Perhaps the bacon explosion.
Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog
Man that's a lot of meat! You will have the fire department on your door step. You've never elaborated on your propane smoker... how do you like it?
Best of luck man. That should keep you off the streets this weekend.
It's one of these, though an older model-
Great Outdoors Smoky Mountain Gas Smoker - Walmart.com
It works fine, once it's fitted with larger smoker box (x2) and a larger water pan. The biggest drawback is that the water pan that comes with the unit is too small. Besides needing to constantly fill it, it causes the edges of the cooking area to get very hot. it's also a bit of a chore to move items around inside which is necessary due to the aforementioned hot spots and the temp differential between the top and bottom shelf's. I used it for several years with good results. Since replacing it with a "real" offset smoker Trailmaster Limited Edition (855-6305-S) | Brinkmann , it's used as an outdoor stove, warmer and occasionally put back into service as a smoker. It's very easy to maintain temp, but you still have to watch the water and use wood chips, so it's no easier to use than the coal/wood fired unit.
Prep time for this weekends BBQ. I've got about $400 worth of meat in the fridge and 3 coolers. Already made ~3lb's of rub. Now all I have to do is peel and trim 16 racks of ribs, prep 4 brisket flats, 4 pork butts, a gallon of beans, the same of sauce, a pile of slaw (cheated and bought shredded Cole slaw mix). Should only take 15 minutes or so?
Looking forward to having all the gear in play at once. Ribs and at least some of the brisket in the offset, pork butts and brisket that won't fit in the offset in the propane smoker. Then wait for the first neighbor to come and warn me that my house is on fire (happened twice so far).
No fire dept, but the BBQ was a smashing success. Worked my butt off, but it's a labor of love. A lot of people had the meat sweats last night! My only regrets were that I should have made 4X the slaw and 8x (+/) the beans. Both disappeared in an instant. The pulled pork didn't last much longer either. It's very gratifying (and hilarious) when you have several people approach you with barbecue sauce smeared all over their face telling you that was the best meal they ever had. Personally, I tasted everything during prep and had one end rib but had no time for anything else. Everyone was complaining about being stuffed at party's end, I was hungry.......and happy!
Did chwhatever's Shrimp Kabobs on Saturday - a smash hit! (marinaded for 4 hrs, btw). So the question of the day is:
Do you peel the shrimp before marinading or after cooking?
I like to cook with the shells on so they don't dry out. But its a bit of a mess to peel while you're eating.
I did mine peeled. Just for the ease of eating mostly. That and I figured they would take the marinade better cleaned and shelled. I don't know what the given method is however.
Did chwhatever's Shrimp Kabobs on Saturday - a smash hit! (marinaded for 4 hrs, btw). So the question of the day is:
Do you peel the shrimp before marinading or after cooking?
I like to cook with the shells on so they don't dry out. But its a bit of a mess to peel while you're eating.
Did chwhatever's Shrimp Kabobs on Saturday - a smash hit! (marinaded for 4 hrs, btw). So the question of the day is:
Do you peel the shrimp before marinading or after cooking?
I like to cook with the shells on so they don't dry out. But its a bit of a mess to peel while you're eating.
Maybe it's the primate in me, but I enjoy food you have to pick apart. Crab, shrimp, artichokes.
Makes you slow down and enjoy it more.
Maybe it's the primate in me, but I enjoy food you have to pick apart. Crab, shrimp, artichokes.
Makes you slow down and enjoy it more.
I'm a big fan of tearing into my meal and never slowing down. But, the above got me to thinking. I love lobster and crab legs. My wife is even a bigger fan of both. Soooo.. I had to search the net and sure enough... lots of recipes to smoke both. I've got to try smoking some. Has anyone tried smoking crab legs or lobster?
Has anyone tried smoking crab legs or lobster?
you can still steam them outside on grill too. and smoking them is what i think ill try?The pellet recipes I'm seeing call for oak or hickory. They are basically steamed on the smoker with butter/lemon/garlic. There can't be that much smoke taste but the author of the recipe I'm looking at eludes to a gentle smoke enhancement. I can live with that lol. It has to beat steaming them inside this time of year!
We used straight up split cherry from my back yard, a little bit of oak and mesquite, did the job nicely.
It wans't the same as smoking a ham or anything, it was more of a subtle smoke. We steamed em first and just did the smoke out for flavor. Worked beautifully.
I will tell you, if we didn't have the extra cash to throw at this venture, I'd have done em the traditional way and be done with it. It really was an expensive experiment that fortunately did turn out well.
Last time I looked a bushel of bay crabs was creepin near $150!
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