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I've had the large BGE for over two years now....
My family's favorite so far is smoked Salmon. Just a little Kosher salt and ground pepper, a dash of onion and garlic powder and ginger. 45 minutes in the smoker with Hickory wood. Yeah, I like this a lot.Here's the leftovers for tomorrow (always good to have some leftovers). Bob
This is my first post in this circle. I love to barbeque and share what I cook with good friends. Here are the two grills/smokers I use. This one is the Cook n Kettle. It is all cast iron with as many rings as you want to buy. My father used one of these and I have 3, one from 1953, one from 1971 and one from 2003. Comes with a rotisserie spicket and motor (smoked an 18 lb turkey last Thanksgiving). The website is http://www.cooknkettle.com/.This one is a Hasty BakePowder coated 18 & 12 guage stainless steel. http://www.hastybake.com/index.asp. Both are all charcoal, all the time. For smoking woods I use hickory, mesquite, apple, alder and sassafras (my favorite), depending on what I am cooking. My father was from Texas and taught me, my sister and brother how to barbeque and slow smoke all kinds of meat. Patience, several good drinks or cold beers and tunes are essential.
Family & good food, very nice
Laura, as facilitator of this group I must insist on (at least) a pic of the sliced brisket. Anyone can load some old meat into a smoker and post it...
Well, this is the first time I made my own bacon. Yum, Yum, Yum!
Quote from: gonefishin on 5 Dec 2009, 02:38 pm Well, this is the first time I made my own bacon. Yum, Yum, Yum!I would like to try that sometime.
I have an Oklahoma Joe's Longohorn with some modifications. I am looking to add a BGE
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