|
pim01 posted:Kenji has a series of amazing and simple recipes here: A lot of his recipes are WAY TOO SALTY so if you don't like super salty stuff maybe use half of what he says and salt more after if needed.
|
#
¿
Oct 25, 2019 14:10
|
|
) .
|
|
| # ¿ May 14, 2024 12:27 |
|
|
MarcusSA posted:My dad keeps telling me to get a smoker but drat they are expensive!! A Masterbuilt Electric Smoker will run you $200-300 brand new. They are simple to operate, just like a normal oven, but produce very good smoked meat. https://www.amazon.com/Masterbuilt-130B-Digital-Electric-Smoker/dp/B07CN38M23?ref_=ast_sto_dp&th=1&psc=1 30" is the smaller one. If you will feed a bunch of people at once I suggest spending a little more and getting a 40". Don't go out of your way to get one with a window, you won't be able to see through it after the first smoke. If you do get one also get yourself an Amaze-N Pellet tube to use instead of the smokers chip tray. Though you can use the chip tray jsut as well the pellet tube gives ALOT more smoke\flavor. Edit: Head over to the Slow Smoking Meat thread for more info. https://forums.somethingawful.com/showthread.php?threadid=3460953
|
|
#
¿
Mar 30, 2021 19:19
|
|
|
MarcusSA posted:Oh nice tip! I see that there is one in the Amazon warehouse for 149 as well. They put out a fair amount, but mostly only when you open the door. When the door is shut and just the vents are open its not a lot but the smoke smell gets into everything. I would check into if your townhouse rules even permit a smoker. Though some apartments and such do permit ONLY electrics. If you have a place away from the building that you can use it I would do that but you would probably have to watch it closer to make sure no one steals your meat or the smoker I guess. Also neighbors happiness can be bought. Just do a couple big pork butts and then hand out a bunch of packs of pulled pork to them...
|
|
#
¿
Mar 30, 2021 19:44
|
|
|
eke out posted:yeah it's definitely a lot of smoke I use mine a lot but I would use it more if I could. I just have a full freezer of smoked meat... Currently have Pulled Pork, 3 different flavors of Pork Belly Burnt Ends, Ribs, Pepper Stout Beef. All in freezer bags portioned out so I can defrost and use to make a meal. I find that for Pulled Pork its best to just use my rub (my variant of Memphis Dust) and don't sauce it. It heats back up better and you can then add any sauce to it instead of being stuck with whatever you chose when you smoked\pulled it. Ribs aren't the best to reheat but I usually buy the big 3-packs from Costco when I make them and just smoke them all. A lot of the frozen ribs get reheated and the meat taken off the bone to use in other things. If you can get a big slab of Pork Belly make burnt ends with it. SOOO GOOD! Usually I have Brisket in there too but I used the last to make Chili during the winter so I need to make a brisket again soon.
|
|
#
¿
Mar 31, 2021 14:21
|
|