Posted: 3/8/2010 5:12:39 PM EDT
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No, not that kind.
I just got a smoker and will be seasoning it tomorrow. Give me some ideas and recipes. Times and temps wouldn't hurt either. |
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I filled it up with coals and let it burn hot for a good 30 min then sprayed it with cooking spray and allow the coals to finish I know how to season the damn thing, I'm looking for ideas on what to smoke first.  oops my bad 
ribs with a dry rub, put a nice little sear on them then place water pan and then wrap in foil for the last few hours for a total of 10-12 hours and keep it in the 160-200 degree range. |
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the bacon explosion...my best friend brought this to our super bowl party, slice it and put it one some pilsbury grand biscuits...holy crap it is awesome...however...you might want to keep a defibrillator and a side of lipitor by your side article from the ny times, and then the next is the recipe
http://www.nytimes.com/2009/01/28/dining/28bacon.html http://www.bbqaddicts.com/blog/recipes/bacon-explosion/ |
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Just got up from the table, we polished off a rack of babybacks that were fantastic. Heres how I do em. Remove the membrain from the back, cover them with mustard then dry rub, wrap in saran wrap and refridgerate overnight. Smoke at 225 for 2hrs then sprinkle with vinegar finishing sauce and wrap in foil . After 1hour in the foil at 225 unwrap and put them back on the grill for about 10 or 15 min.
Now mop with your fav. sauce and leave them on long enough for the sauce to carmelize. Enjoy |
| If you have a canner, smoke some salmon until it's dry, pack in jar with about 1/2 inch of water, seal and enjoy whenever you feel up to it. First thing I smoked when I got mine was flank steak, cut really thin, marinated until the meat was all colored from the marinade, then smoked dry. (jerky) |
That looks awesome!