Food Smokers and Smoking Tips/Tricks/Techniques

Any suggestions on what to mop it with?

 

anything flavorful and wet. Just google up "brisket mop sauce" and create your own concoction

 

Sounds good I’ll check it out next time I cook one up

 

get ya a decent spray bottle you can adjust the nozzle one. Fill it up and spray that bad boy down. Gotta keep that baby juicy and wet

 

So cheese making Friday continues on. Last Friday made a 1-1/2lb wheel of black pepper cheddar and smoked it yesterday. This is to go along with a habanero cheddar, cayenne cheddar and about 5 regular cheddars we've been making during the winter months. Like the rest though i'll have to wait a minimum of 140 day to give it a sampling. So with next winter in mind we started 6 chiltepin pepper plants from seed in the Aerogarden last Monday. 3 have germinated (hopefully the rest will as well) and keeping finger crossed we get at least 4 viable plants. Listening to the Texan's talk about these little beauties they sound like the perfect pepper.

 

good night that looks so tasty

 

Everything looks good! got a recipe for the beans?

 

looks like bushes with bell peppers and onions to me...

 

What @Iamraiderpower said, plus bacon of course

 

They don't call it "glamping" for nothing, we did not suffer haha (except the last day when the sand flies came out).

 

So tonight I'm going to rotissere a chicken stuffed with lime and was looking around and spied a cabbage we had. I needed a side dish and I like fried cabbage so why not give it a spin over some coals for a few hours before the chicken need to go on. If all goes well I'll only need to cut it open to remove the core then cut into wedges and top with butter or maybe a Dijon mustard vinegar sauce.

 

Smoked my first brisket this past weekend. Family was not home so we kept it for dinner tonight. Leftovers for lunches tomorrow.

 

Made these things called Breakfast Sausage Balls for the wife last night. They are low carb and pretty decent. I think the next batch I make of them they will go on the smoker to punch up the flavor some more.

In case anyone wants the recipe.

2 lbs Breakfast sausage (mild, medium, hot)
1 lb ground beef
3 Eggs
1 tsp Black Pepper
2 tsp Onion Powder
1/2 Pound Cheddar Cheese

Mix and form into golf ball sized balls. These where baked at 375 for about 25 minutes (as I said next time I'm going to smoke them). Should make about 4 dozen of them.

 

So, do breakfast balls go with morning wood??



Sorry,,, couldn't resist

 

We need more information! I've dabble in making cheese , but these flavors of yours sound amazing!

 

Yes they do. Helps in making the white gravy.

 

I have dried habanero and cayenne peppers I grind an stir into the chunked curd after cheddaring. When salting the curd chunk I mix I’m the pepper and then into the press then the waiting game begins.

 

Did you grind the black pepper fresh?

 

That is similar to the Italian meatballs mixed with Parmesan cheese I did last weekend. Wrapped in bacon of course Thanks for this I could see filling the smoker up with these and doing a run of nothing but.

 

Yes. 20 grams of peppercorns into the Ninja blender for a few pulses.