Suggestions for next smoke??


 
M

Michael Clayborn

New member
I have a couple of days off next week and wanted to do a winter smoke. The only problem is I want to do something other than ribs and pork butts. I have a boneless pork loin in the freezer, but I am undecided. Please throw out some suggestions for me. Keep in mind I have only done about 5/6 smokes so I am still learning. Thanks.
 
chuck roll
wsmsmile8gm.gif
icon_biggrin.gif
 
Michael,poke some holes in the loin,stuff em with whole garlic cloves and a couple drops of hot sauce. Slather it with mustard and rub,then smoke. It will definately keep the vampires away!
icon_biggrin.gif
 
three things I like to cook which are easy are

1) meatloaf. the best you will every taste. The smoke really adds a lot. but you have to be very careful not to use to much smoke wood.

2) try a whole chicken. easy and really tasteful. there are some great recipes in the cooking topics forum.

3) while not a true smoke, try using your WSM to do roadside chicken recipe in the poultry forum. awesome when done right.

j
 
You are going to try it sooner or later, so you might as well get it over with. A high heat brisket is my suggestion.
 
Originally posted by john enea:
three things I like to cook which are easy are

1) meatloaf. the best you will every taste. The smoke really adds a lot. but you have to be very careful not to use to much smoke wood.

2) try a whole chicken. easy and really tasteful. there are some great recipes in the cooking topics forum.

3) while not a true smoke, try using your WSM to do roadside chicken recipe in the poultry forum. awesome when done right.

j
Click to expand...

Ditto! I did two loaves and two chickens today. Meat oaf may be my favorite smoked food! The other great thing for winter is, you can get it done in 2-3 hours!
 
Brisket baby! High or low heat; I like long smokes so I go low but have done high with good results too.
 
I've always wanted to try the smoked bologna, but I havent been able to find one thats not already sliced.

Another thing I do is boneless, skinless, turkey breasts. I usualy do 2-3 with different rubs, smoked with alder or cherry. Then after cooling I slice them thin and vac and freeze for lunch meat.

Meatloafs are hard to beat also, and freeze/reheat well.

Brandon
 
Originally posted by Brandon A:
I've always wanted to try the smoked bologna, but I havent been able to find one thats not already sliced.

Another thing I do is boneless, skinless, turkey breasts. I usualy do 2-3 with different rubs, smoked with alder or cherry. Then after cooling I slice them thin and vac and freeze for lunch meat.

Meatloafs are hard to beat also, and freeze/reheat well.

Brandon
Click to expand...

Ha Ha! Every time someone mentions "smoked bologna," it takes me back to a band I played in during my "fat era" of the early 90's. We were called "The Smokin Baloneys." It was really more of a drag racing/reefer reference than a BBQ one! Here is a you tube of us covering The Plimsouls "Million Miles Away." I am the bass player.

http://www.youtube.com/watch?v=3gZ7jLsDgUw

ps. try smoking some duck breasts, and then slicing them up into some gumbo with a good andouille sausage........
 
Once you try a smoked meatloaf you probably will be hooked on them. I am. Just be easy on the smoke because meatloaf really absorbs it. It is about as easy of a cook you can do.
 
You must log in or register to reply here.

 

Back
Top