As hoped, comments from forum members are strong encouragement. Those words really keep me going.
My second cook will be beef short ribs (rubbed with ginger, herbs, curry, cayenne cumin, peppercorn, coriander, paprika, soy, garlic, onion, brownsugar, Worcestershire…). Might put some other things on the grates by the end of the cook, while I still have hot coals. Got some rolls of extra lean ground chicken which worked fairly well in my Cheapo Offset Smoker. Can’t really find breakfast sausage rolls around here to make smoked “fatties”.
Also planning to marinade a picnic in mirin-style “cooking wine” (what it says on the bottle) and smoke that soon.
Even exploring other options, especially about cheap cuts like trotters. Might help with the seasoning/gunking up, and could work for sauce.
Didn’t grow chiles, this year, but might get into hot sauce, again. Was really taken by one made with pumpkin seeds and arbol chile. Reproduced it at home, with store-bought arbol. But smoke-drying chile is fun too.
Might even try smoking green coffee beans. I normally roast coffee in a dedicated device, but it’d be interesting to impart more smoky flavour to a drink.
Anyhoo… Life is full of possibilities. So is my smoker.
