General > In General...
cooking with smoke
Motorrad:
Pork ribs for dinner tonight...
Brined for 4hr.... then dryrubbed overnight.... then 3-2-1 method on a mix of 75% pecan, 25% cherry wood. (3hr exposed at 180, 2hr wrapped in foil with my secret mixture at 225 8-) ) then 1hr exposed saused at 225..
Picture is before sause...
Motorrad:
Ive got 2 BIG slabs of pork ribs, 12lbs of brisket, and a bunch of wild caught Rainbow trout on deck for tomarrow.... Thinking, Apple, pecan, cherry wood mix...
Cant wait
Just took the ribs out of the brine, and dryrubed, to sit overnight.. (brine really makes pork ribs, takes all the "porkyness" out...
Brisket has been "dry aging" in my fridge for about 3 days now, to get the water content out of it, so I can inject it...
Trout just now went into its brine, will come out fo that in approx 5hrs, then air dry, and into smoker (air dry on the trout is the secret ;)
Brine mix for the trout...
maddoggy:
i had planned to smoke some bacon wrapped chicken breasts this afternoon but lost track of time when my son and i were out shooting prairie dogs at my friends ranch. i'll be smoking them tomorrow. mmmmmmmmmmmmmm!
ID KX500:
Never had prairie dog,,, are they good smoked.?
Motorrad:
Here is my beloved Trout Recipe... (rainbow) Guard it with your life.
I got this recipe YEARS ago from a CRUSTY old fisherman I met one day around the lake in the high sierras.. he stumbled over to my camp later that night (after who knows how much Rum).. and brought me some of his "smoked catch of that day"... :-o best trout I had ever tasted...
It took me the rest of that 2 week camping trip to talk him out of his recipe... And never will forget that crusty old man...
"Buford's Fish recipe"
Clean & Dress
(anytime there is a + sign, you can add more to taste... I do..).
Brine:
Make enough to cover... (doubble tripple etc recipe, brine can be used for more than one batch of fish)
1/2 cup salt
3/4 cup sugar
2+ table spoons Black Pepper
3++ Bay leaves
1Qt water
Add other spices as desired (I like crushed red pepper flakes, extra black pepper, and lots of bay leaves..)
Soak in brine, In fridge for 4-6 hours (controlls strength of brine flavor) (2-3 if fish has been frozen)
Remove from brine
rinse in cold water
Stand at room temp untill fish is dry (film forms on the fish).. (I do this in the fridge, as meat absorbs more smoke flavor when cold, and My smoker tends to be mild on the smoke flavor)
Smoke at 170deg F 3-4 hours small fish, 8-10 hrs large fish...
Hickory or fruit wood is good (I like pecan)
Depending on the intesity of your smoke/smoker, you may only want to add Smoke wood for part of the cooking time... and just use charcoal etc for the rest... (this is a judgement call, know your smoker)
Use tooth pics, match sticks, whatever to Prop the fish open (cavity)
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