Recent content by christerpar1313

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  1. christerpar1313

    lookin for cajin

    Down here in Baton Rouge, the leading commercially-produced spice blend is Tony Cachere's. It's available in all of our local stores...you might try searching the internet to see if they have a website.
  2. christerpar1313

    A Tale of a Newbie's First Smoke - Part 3

    Hi Paul, I've always found the smoke in Smoked Tongue to be very delicate in flavor...probably because I have always had it with the skin left on. If you take the skin off before smoking, you would probably get a more pronounced smoke flavor in the meat, but I would be afraid of drying out the...
  3. christerpar1313

    A Tale of a Newbie's First Smoke - Part 3

    Hey y'all! Well, I've finally made it to the last installment of my story. It has been a fun journey for me and the encouragement I've received from everybody has been great! As you'll recall, I bought a Masterbuilt Electric Smokehouse and prepped my first two "projects"...a Pastrami and a...
  4. christerpar1313

    A Tale of a Newbie's First Smoke - Part 2

    It is hard to describe what it tastes like...I find it to be a very mild-flavored meat. I would say it is kind of like a good veal chop. Also, smoked tongue tastes much more flavorful that fresh tongue, of course. The consistency also changes...if it is served hot, it is much less firm than it...
  5. christerpar1313

    A Tale of a Newbie's First Smoke - Part 2

    Hello again! First, I want to thank everybody who sent replies to the first installment. This forum is a fantastic resource and the members here are the best! OK...so I have a smoker...it has been seasoned...what next? I had a difficult time deciding what to smoke first. Pulled Pork, Ribs...
  6. christerpar1313

    A Tale of a Newbie's First Smoke - Part 1

    Greetings, All! Well, I finally did it...my first smoke is now history and the results far exceeded my expectations!!! I want to extend my heartfelt thanks to everyone on the forums for making this a great experience! I thought that I would document each step in the process...not just to show...
  7. christerpar1313

    Newbie from Katrina Country (Louisiana)

    Greetings! After "lurking" for the past few days, I thought I'd introduce myself and "join the crowd". I just bought my MES and am looking forward to serving up some delicacies. Having grown up in New England, I want to learn to make REAL pastrami and (dare I admit it?) Smoked Beef Tongue...
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