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From several of the recent posts it sounds like a lot of guys are firing up the smoker and enjoying slow cooked foods. I want to know, what are some of the more uniqe things everyone has put in their smoker? Or what are some of your favorites? Personally I will not eat bologna sandwiches, but when I was in high school we threw a roll of bologna on the smoker and it was fantastic. Since trying it It's one of the familiy favorites.
whole pork loins,bologna and brisket and whole hog i do a lot of smoking
my favorite way to cook meat also put your beans in the smoker for a while
man they are to die for
Eckrich sausage. Coat it with molasses, smoke it on pecan nut hulls for an hour at about 210 degrees, take it off, wrap it up in aluminum foil and put back in smoker for 45 minutes at 250 degrees.. Open a can of sauer kraut and wrap it in aluminum foil (with a little brown sugar and some Tony's) Lay the Sauer Kraut on the smoker with foil wrapped sausage.. AWESOME!..
Take a whole chicken, wash it good.
Push 1/4 fresh orange to top of cavity
Push 1/4 Onion to top of cavity
Coat chicken heavily with honey and fresh ground black pepper.
Punch a very small (icepick) hole in the side of a can of beer (1/4 '' from top).
Place chicken on smoker at 220 degrees over apple wood for 2.5 hours.
If smoker has water bowl, fill with 1 part water, 1 part vinegar and one part apple juice.
My favorite is pork butt smoked for pull pork.
There are so many different ways to do it and it's always great.
I used to do whole pigs for parties but I just got too old for that.
i love smoked fish and pulled pork..here's some pics of my last few smokes...
http://img214.imageshack.us/img214/1314/dscf0001qh1.jpg
http://img214.imageshack.us/img214/8712/dscf0001yt3.jpg
http://img118.imageshack.us/img118/7684/dscf0002kw5.jpg
Those pics are making me hungry...... Very nice.
I posted this on the previous thread and should have posted here.
So, here.
It seems like the people in the southern states use more oak wood to do there smoking with then the Yankees do.
Now we have more oak up here then you can shake a stick at (no pun intended) and hardly ever see anyone use it.
My question to you is, what type of oak works the best for you?
White, black , pin or what?
Another question is, how dry of oak do you use? One year, two year, six month or what?
It just seems to me, like it would be kind of bitter.
Smoked Chicken
http://img.photobucket.com/albums/v1...h_VID00024.jpg
Real Lexington NC Style BBQ
http://img.photobucket.com/albums/v1...AwMjMuanBn.jpg
All these great pics are making me hungry.
greenchicken - I've got one of those orion cookers too, and love it. Whole chickens with hickory and jack daniels oak are my favorite on it so far, although I plan to try fish soon.
steam smoke and cook all at the same time, the chicken is so juicy it squirts juice from the breast meat when you stick a fork in it.Quote:
Originally Posted by ratfusion
The other thing I like is you can't burn anything.....
all right greenchicken....who are you trying to fool....thats Whitley's BBQ with the red slaw....and if it ain't....good job.
speedys :DQuote:
Originally Posted by poppop
speedys is good to...that is my second favorite place to eat bbq
I like them because you can order a small anything there and it is like a large everywhere elseQuote:
Originally Posted by poppop
On the menu today
Whole BBQ CHICKEN
sweet potato
corn on the cob
broccoli & carrots
in the orion cooker, load it all up come back in a couple hours and unload it, you can't burn it
http://img.photobucket.com/albums/v1...h_VID00014.jpg
greenchicken...have you ever smoked vension on your smoker? I am sitting on about 75 pounds of ground venision..and was thinking of making some summer sausages.
The weirdest thing I've smoked so far is cheese. It took a couple of times, but I got it down pretty good now (real low and real slow). I've been smoking since 1983 and still have alot of fun doing it. Everything is better smoked!
Heres a few out of my smoker.
Catfish going on the smoker. Man there good.
http://img.photobucket.com/albums/v6...ng/CTop024.jpg
http://img.photobucket.com/albums/v6...chicken001.jpg
Baby back ribs
http://img.photobucket.com/albums/v6...er/pics057.jpg
http://img.photobucket.com/albums/v6...thering044.jpg
Also do smoked stuffed peppers all the time.
Man there good.
This weekend I will have 30 lbs of Boston butts 20 lbs of chicken a brisket on the smoker.
Pete
my specialty on the smoker is a whole turkey......... I soak it in a honey brine for 24 hours then smoke with hickory or muscadine vines. The stangest thing I've cooked on the smoker was a meatloaf, just to see what it was like. Had to keep the grease drained off, but it was good...........kinda like a big azz hamburger patty...............doing a boston butt for the 4th