Becoming an obsession...:)

Discussion in 'Roll Call' started by lizs, Apr 26, 2014.

  1. lizs

    lizs Newbie

    I have always enjoyed barbeque and smoked meats, so I purchased a Weber Smoky Mountain Smoker last summer (after asking all of the experienced folks I know).  My first attempt was to smoke 2 brined turkey breasts and I expected decent results for the first try.  They were amazing...  and I was hooked.  I have since done a pork butt (which wasn't great) and a mildly marinated beef tenderloin.  Although you pay dearly for the tenderloin, the only way to ruin it is to overcook, so I felt pretty safe.  The only thing I would do next time is to season it a little better, but the texture...  Wow - almost getting the shakes thinking about it!  Through this very, very long northern winter I actually dreamed of all the things I could smoke when I would get the courage to walk out the back door...  I have a bottom round roast and a rump roast (packaged 2 days ago by the butcher) in my refrigerator and found this forum while looking for was to do with them.  One advantage I have is that I am in Ohio and cover the entire state with my job, so I have access to some nice sources for beef and pork.  I am very adventurous with the food I will prepare and eat, so any suggestions are appreciated!
  2. Good afternoon Liz, welcome to the forum you're right it is addictive. Can't wait to see some pictures and post.

    Gary S
  3. Hello Liz and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

  4. welshrarebit

    welshrarebit Master of the Pit

    The amazing thing is when the food you are making is better than the best restaurant in town for a fraction of the price!
  5. lizs

    lizs Newbie

    thank you - I need to take more pics, but am enjoying the heck out of it.

    One discovery I have made that I really enjoy is any Risotto recipe - I smoke the arborio rice and seal it in a jar for a week or 2 before using.  Is wonderful!
  6. Whoa whoa whoa

    First you smoking rice.... then salt. Next thing you know there are used needles large enough to inject a cow lying around.

Share This Page