G
Guest
Guest
Thanks, Doc. That's going to be in the running, for sure.
Smoker Operations
- Thread starter SJB358
- Start date
- Thread starter
- #23
35 Whelen
Handloader
- Dec 22, 2011
- 2,237
- 516
:lol:
Scotman,
Looks like you are having some fun with the smoker............. they are a kick. I have a Masterbuilt Vertical and do pulled pork with Apple wood and Hickory with a pan of apple juice above the chunks of wood.
It is always a hit. If you want to try something that is different and amazing in taste , have your butcher grind up some steak into hamburg, and make up some big patties and smoke them just like anything else with mesquite chips, and when they are getting close take some dry EXTRA SHARP Cheddar cheese and cut some slices around 3/8" thick and fix ontop of the burgers and cover them with tin foil to melt it down over them and serve on Extra large Sesame buns for the greatest burgers you ever tasted!!!!! Your guest will love them and most people have never had a burger smoked!!!! Unique. :wink:
ps. If you really want to explore the world of smoking stuff , pick up a copy of Cheryl and Bill Jamisons award winning book: Smoke & Spice , what is not in that book you really don't need to know, its a classic and has some of the wildest receipts you can imagine in it from different parts of the country. I hear their family name has been involved with some darn good Irish Whiskey as well???
Scotman,
Looks like you are having some fun with the smoker............. they are a kick. I have a Masterbuilt Vertical and do pulled pork with Apple wood and Hickory with a pan of apple juice above the chunks of wood.
It is always a hit. If you want to try something that is different and amazing in taste , have your butcher grind up some steak into hamburg, and make up some big patties and smoke them just like anything else with mesquite chips, and when they are getting close take some dry EXTRA SHARP Cheddar cheese and cut some slices around 3/8" thick and fix ontop of the burgers and cover them with tin foil to melt it down over them and serve on Extra large Sesame buns for the greatest burgers you ever tasted!!!!! Your guest will love them and most people have never had a burger smoked!!!! Unique. :wink:
ps. If you really want to explore the world of smoking stuff , pick up a copy of Cheryl and Bill Jamisons award winning book: Smoke & Spice , what is not in that book you really don't need to know, its a classic and has some of the wildest receipts you can imagine in it from different parts of the country. I hear their family name has been involved with some darn good Irish Whiskey as well???
- Thread starter
- #25
.280 Remington
Handloader
- Jan 17, 2012
- 646
- 0
Glad I could help Scotty!!!
sorry i'm late to the food section
but I will throw in my 2 cents on pulled pork:
the rub i've been using:
1/2 cup fresh ground black pepper
1/2 cup paprika
1/2 cup turbinado sugar
1/4 cup coarse salt
4 teaspoons dry mustard
2-3 teaspoons cayenne
also use the rub on ribs
i prefer my butts to be 7-8pounds seem to finish out a bit better and not have quite as many large areas of fat marbled in... I HATE getting fat in my pulled pork so actually shred it then go through it by hand picking out and shredding a bit more
but I will throw in my 2 cents on pulled pork:
the rub i've been using:
1/2 cup fresh ground black pepper
1/2 cup paprika
1/2 cup turbinado sugar
1/4 cup coarse salt
4 teaspoons dry mustard
2-3 teaspoons cayenne
also use the rub on ribs
i prefer my butts to be 7-8pounds seem to finish out a bit better and not have quite as many large areas of fat marbled in... I HATE getting fat in my pulled pork so actually shred it then go through it by hand picking out and shredding a bit more
- Thread starter
- #28
