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| SMOKER TIP http://www.mudmotortalk.com/mmt_v2/viewtopic.php?f=10&t=42163 |
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| Author: | BERNIE255 [ Tue Jun 25, 2013 10:18 pm ] |
| Post subject: | SMOKER TIP |
just putting this out there. i saw a few smoker questions. ik smoke flavor is good but if you are wanting to cook your duck,deer,rabit etc you have to have it in a pan with a lil stock or water at the bottom or it will dry out! i know some 5th gen recipis i can pass on to any one. also got a good bacon recipi. thanks |
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| Author: | tylerduckman [ Wed Jun 26, 2013 5:09 am ] |
| Post subject: | Re: SMOKER TIP |
I only leave it unwrapped for a short time in a smoker, pour in apple juice and wrap it up stays moist !!! |
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| Author: | latravcha [ Wed Jun 26, 2013 6:39 am ] |
| Post subject: | Re: SMOKER TIP |
I uses the throw away alum pans. Put juice in the bottom and foil over the top |
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| Author: | forever draggin [ Wed Jun 26, 2013 8:28 am ] |
| Post subject: | Re: SMOKER TIP |
| Author: | forever draggin [ Wed Jun 26, 2013 8:28 am ] |
| Post subject: | Re: SMOKER TIP |
| Author: | BERNIE255 [ Wed Jun 26, 2013 10:38 am ] |
| Post subject: | Re: SMOKER TIP |
here a dirty rice recipi and a bacon u will need. small container og grinded chicken liverssmall container of dressing mix .5 lb of ground pork .5 lb of ground beef average size squash or eggplant 3 cups of cooked rice at room temperture a can of creme of mushroo soup mix onion,bellpepper,green onion,parsley,garlic,tonys cast iron pot or magnalite little sauce pan cut up your peeld eggplant / squash and boil it until tender. while it is boiling... brown the ground meat ,livers and dressing mix in your pot untill i is starting to stick. next throown in your onion and bell peppers and season lightly with the parsley, tonys, and garlic. once onions are carmalised put your can of creme of mushroom soup in and put on low and season with your tonys,carlic,parsley,and green onions. once your eggplant/squash is tender strain itr and put it with the dressing and also mix your rice in and if not seasond enough just throw some more tonys an garlic in it. i made this my self and every barbeque to family gathering i cook it. good luck! BACON you will need: 12" by 12" pork belly with no skin. 2table spons of tender quick salt 2table spoons of brown sugar a slicer a smoker your choice of wood chips i usually do apple and pecan mix together the brown sugar an salt then apply evenly all around the belly (yopo boyyom and sides) once you have done that put it in a zip lock bag and just dump in anny leftover sugar an salt. place in bottom drawer of fridge for a week fliping it every day after it has ben about a week take it out and wash ALL of the brown sugar and salt off in your sink. smoke it until it reeches 150 dont let it go to 160 or thr fat will swtart to cook. wen uy take it out put it in freezer and let it get hard so its easy to slice. good luck! |
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