Grilling/Smoking
Moderators: Shadows1, QueenBea
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Kchurchill5
- Posts: 16044
- Joined: Fri Oct 07, 2011 11:55 am
Re: Grilling/Smoking
Maybe something on different wood chips/wood, and the flavors they can offer. Also the use of brines for different proteins; and basic basting sauces. Not necessarily BBQ and sauces which I think are different then a basic basting sauce. And don't forget dry rubs.
I think some basics would be a great start for those who don't do lots of grilling smoking.
For instance; I smoke on my large smoker with a wood side; but I also use my electric smoker for those who don't want to bother with a large wood smoker. And, you can smoke on a propane grill too.
It gives the option for the novice smoker a way to try smoked food without all the work. Now, obviously; it isn't quite the same; but you do get a very nice smoky flavor which for some would be nice to try.
I think some basics would be a great start for those who don't do lots of grilling smoking.
For instance; I smoke on my large smoker with a wood side; but I also use my electric smoker for those who don't want to bother with a large wood smoker. And, you can smoke on a propane grill too.
It gives the option for the novice smoker a way to try smoked food without all the work. Now, obviously; it isn't quite the same; but you do get a very nice smoky flavor which for some would be nice to try.
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Kchurchill5
- Posts: 16044
- Joined: Fri Oct 07, 2011 11:55 am
Re: Grilling/Smoking
Dis,
My big smoker has a wood side; the typical big ones you see, but I keep that at my friends farm because the only time I use it is for a big party. I love it, but it is when I do a large pork butt, or brisket or many slabs of ribs. It is more work and time consuming; but, LOTS OF FUN too. Just for me; I have my electric smoker/and, a small charcoal one too. Both are easy, smaller, cannister style (upright) and use a water bath; but, you get an amazing flavor from something which is less work.
And, my grill you can get a similar flavor too, but you will go through some propane. Now, I often will cook chicken or salmon on the grill with wood chips, a water bath, and I cook on indirect heat. Might take a couple of hours; but you will achieve a nice smoky flavor with very little work. A nice start for the novice to see if they want to invest in a smoker.
I picked up my charcoal canister smoker CharBroil at Home Depot for 25.00. My electric was 30.00. The electric, I plug in, fill my water bath, add my protein and let it go. Convenient and easy.
My big smoker has a wood side; the typical big ones you see, but I keep that at my friends farm because the only time I use it is for a big party. I love it, but it is when I do a large pork butt, or brisket or many slabs of ribs. It is more work and time consuming; but, LOTS OF FUN too. Just for me; I have my electric smoker/and, a small charcoal one too. Both are easy, smaller, cannister style (upright) and use a water bath; but, you get an amazing flavor from something which is less work.
And, my grill you can get a similar flavor too, but you will go through some propane. Now, I often will cook chicken or salmon on the grill with wood chips, a water bath, and I cook on indirect heat. Might take a couple of hours; but you will achieve a nice smoky flavor with very little work. A nice start for the novice to see if they want to invest in a smoker.
I picked up my charcoal canister smoker CharBroil at Home Depot for 25.00. My electric was 30.00. The electric, I plug in, fill my water bath, add my protein and let it go. Convenient and easy.
Re: Grilling/Smoking
My mouth is watering thinking about this 
it's a recipe my late hubby's friend used to make
http://www.recipezazz.com/recipe/smoked ... r-pit-8239
it's a recipe my late hubby's friend used to makehttp://www.recipezazz.com/recipe/smoked ... r-pit-8239
If you can eat, you can make it!
Re: Grilling/Smoking
I estimate that to be an excellent recipe if only because it is not cooked in an oven or crock pot.Kittencal wrote:My mouth is watering thinking about this
http://www.recipezazz.com/recipe/smoked ... r-pit-8239
I have nothing against crock pot or oven bbq, but they are just not the best recipes, imo.
Smoke is a magic ingredient outdoors.
Smoke inside the house is not.
No smoke at all is just plain baked or braised.
Smoke and spice and everything nice
That's what good Q is made of.
Re: Grilling/Smoking
The rub in that recipe is like a "dry sauce". I have often made indoor bbq with smoky sauce added, but the rub itself doesn't have that. If I were to do that recipe indoors, using the dry rub, I would want to add "liquid smoke" to the injection fluid. Or- it can be made indoors if a smoky sauce is used in tandem with the rub. But not everyone does that, and by itself, a major flavor component will be missing. Kind of like cupcakes without vanilla. Still cupcakes, but-
Without the dry rub, the injection fluid is great because it will have a similar effect on the meat as a brine would, getting inside via the needle instead of osmosis. It will just taste more like brined meat and not really like smoky bbq at all. Which can be a great springboard for jumping in an entirely different direction from your usual oven roast recipes. The outside seasoning will determine that.
Without the dry rub, the injection fluid is great because it will have a similar effect on the meat as a brine would, getting inside via the needle instead of osmosis. It will just taste more like brined meat and not really like smoky bbq at all. Which can be a great springboard for jumping in an entirely different direction from your usual oven roast recipes. The outside seasoning will determine that.