DH and his MEAT smoker!!! YUMMM!!! Anyone have recipes???

[pannm]

Yum, the Skye23 recipe sounds good! We've done different variations of brine, I like the way yours sounds!

 

[pannm]

Another thing I like to do is take a large can of mixed, salted nuts, put them in a disposable pan, mix in a couple of cloves of minced garlic and put it on the smoker for a few hours. OMG ~ they are the best!!!!!

This sounds really good! I am wanting to try this one next time we get the smoker going!

I wonder how many different types of nut recipes/types of nuts people could smoke???

I am wondering also, could I do this with almonds and use a brown sugar glaze??? I make Disney nuts in the oven...hmmmm.

My family LOVES nuts, and last year we did disney's- kind they sell in the park- and had them sitting out all over for Thanksgiving- EVERYONE loved them. They'd probably taste even better smoked!

 

[diesel]

My husband wants a smoker,grill called a green egg. Anybody have one, and what are your thoughts?

My husband has the large green egg. We've had it for over 10 years and he loves it. It can be used as a regular grill also which is nice. They are expensive but we do get alot of use out of it.

We cook one turkey in the oven and smoke one on the grill for Thanksgiving. It works great.

 

[timmac]

Two words: Smoked Bacon

Basic idea is to get a piece of uncured pork belly, and dry cure it in your fridge for about a week (cure is typically a mix of brown sugar and curing salt, but you can try other variations) Then, smoke for about two hours.

Will have a better, more concentrated flavor, than anything store bought, and because it's dry cured instead of wet cured (as most commercial bacon is), it won't shrivel to nothingness when you put it in the frying pan.

Since actual pork belly is exceedingly hard to find in raw form (note: "salt pork" or anything similar won't work), you can also use boneless pork butt; I've done this many times, and ended up with a product that has a very similar flavor but much less fat than regular bacon.