Food Smokers and Smoking Tips/Tricks/Techniques

Sure would like this recipe if you wanna share

 

I used 3 Lb leg of lamb and 3 Lb top sirloin 1/4 Lb bacon

I made about 4" x 1/4 slices or as close as I could get



For the lamb

4 tablespoons smoked paprika

1 tablespoon salt

1 tablespoon coriander

1 tablespoon thyme

1 tablespoon basil

1 teaspoon tarragon

1 teaspoon pepper

1 teaspoon chipotle pepper

1 teaspoon Chinese 5 spice

4 garlic cloves

about 1 tablespoon allspice

about 1 tablespoon star anise

2 dried chilis minus the stem.

finely grind all the dry seasonings then put in a bowl. Separately grind 4 garlic cloves or use a garlic press and add it in.

add about 1/4 cup of extra virgin olive oil until it makes a nice paste. place the seasoning heavily on the top of the slices then face them down. Stack them in a container and let them marinate in the fridge overnight.



The beef. I just mixed a chimichuri seasoning with EVOO for the same paste consistency.



I cooked it over Red Oak and Apple wood. I layered the skewer alternating between beef, bacon and lamb.

Pita bread warmed on the grill, meat, cucumber slices, tomatoes halved, tzatziki sauce and feta cheese.


tzatziki sauce

16 Oz vanilla Greek yogurt.

1 small white onion

2 large cucumbers

salt

pepper

pickle juice.

1 lemon or lime juice

Grind the onion and then squeeze out the liquid with a tea towel. toss the juice.

skin the cucumber, remove the seeds with a spoon, grind it and squeeze out the liquid with a tea towel. toss the juice.

finely chop half of the second cucumber minus the seeds and skin.

mix it all in a bowl and add about 2 tablespoons of dill pickle juice. add salt and pepper as desired.

 

https://www.youtube.com/watch?v=6gLMSf4afzo

 

Then it's porridge for you.

 

Would you change anything for the next time?

 

Not a thing. It tasted better than the Mediterranean restaurant we go to. I got this from watching many videos for Gyros, most were not even in English.

Some had more seasonings some less.

I only improvised on the pickle juice, you are supposed to use dry dill. the pickle juice was close enough and came out better than expected.

 

1.5 ish north of lewiston.

 

Like my coffee and women.

 

I’ve been to brotherton a few times. Good stuff. There’s a new place across the street from them, called Winners bbq. Heard lots of good things them too. Haven’t been to that one

https://yelp.to/qTKq/8zaKALH8OY

 

Good Morning Everyone

 

Mornin Maner.

 

Good morning.

 

I'll have to add them to the list, thanks!

 

Morning everyone. Sadly no smoking for me this weekend, I’m leaving out to my brothers house for a charity bike ride (read beer drinking fun ride) tomorrow. Hopefully he’ll throw something on his
Treager.

 

some do. @bvbull200 uses all sorts of crutches and cheat methods.... I heard he just orders Franklin's briskets...


I used to inject. Not sure why I stopped... but I've been having fun chasing straight smoked nekkid rubbed meat perfection(ish) recently...

and queue the children to make comments...

 

He’s chasing it because he doesn’t have WiFi to remotely monitor it.

 

Oh, we're out there.

"Cheats" coming from the pellet pooper guy....

I guess you're old school pellet since no wifi.

I'll give you credit on those nekkids. Look damn good. Bark is to be expected, but holding that interior moisture really well, too. Tough balance to maintain, but rewarding.

For real, though, I dig injecting brisket. The best stuff doesn't change the beef flavor, it just boosts it.

My favorite is Butcher BBQ Prime Brisket Injection.

https://butcherbbq.com/product/prime-beef-injection/

It is really just dehydrated beef stock. Paying for the convenience, I suppose, but it is a nice boost to the beef flavor. I dilute it a bit more than the instructions state to cut the saltines a little.

In a pinch, another great option is Better Than Bouillon beef base.

https://www.betterthanbouillon.com/products/roasted-beef-base/

That I mix up slightly more concentrated than the directions.

The only other thing I occasionally inject is pork shoulder. For that, I'm usually trying new stuff to impart different flavors in to pulled pork. Water, apple juice, and Birddog Blackberry Whiskey make a pretty awesome combo.