- Jan 31, 2015
- 1
- 10
Howdy All,
My name is Brian and I'm new-ish to Smoking Meat Forums. I've actually been reading the recipes here for quite some time, I just never got around to introducing myself. I'm originally from Southeast Texas, but I'm living south of Charlotte while I go back to school. I've been grilling on a simple chargriller from Lowe's for a few years now. It seemed like time to get a bit more serious so I bought a side fire box a few weeks ago. I've never "smoked" anything I guess. I've just added smoke chips for a smoke flavor (not sure there is a difference). hope to change that this Summer.
My favorite meat to grill is beef spareribs, rubbed with a little salt, pepper, paprika, white pepper and garlic and smoked with hickory or apple.
This Sunday I'm going to smoke about 5 pounds of chicken legs for some friends. I intend to brine it a few hours ahead of time, and then rub with some salt and pepper, paprika, and maybe some mustard powder. The legs will be smoked with some cuttings from my muscadine vine and a clove of garlic. I think I read about smoking with garlic here, but I can't remember. It adds an excellent garlic flavor to the meat if you haven't tried it. I've used muscadine before. It's pretty mild but tasty too.
If anyone has suggestions for my legs for this Sunday, I'm all ears. I'll try to get some pictures up if it is a success.
Thanks for all the help you've already given me!
Brian
My name is Brian and I'm new-ish to Smoking Meat Forums. I've actually been reading the recipes here for quite some time, I just never got around to introducing myself. I'm originally from Southeast Texas, but I'm living south of Charlotte while I go back to school. I've been grilling on a simple chargriller from Lowe's for a few years now. It seemed like time to get a bit more serious so I bought a side fire box a few weeks ago. I've never "smoked" anything I guess. I've just added smoke chips for a smoke flavor (not sure there is a difference). hope to change that this Summer.
My favorite meat to grill is beef spareribs, rubbed with a little salt, pepper, paprika, white pepper and garlic and smoked with hickory or apple.
This Sunday I'm going to smoke about 5 pounds of chicken legs for some friends. I intend to brine it a few hours ahead of time, and then rub with some salt and pepper, paprika, and maybe some mustard powder. The legs will be smoked with some cuttings from my muscadine vine and a clove of garlic. I think I read about smoking with garlic here, but I can't remember. It adds an excellent garlic flavor to the meat if you haven't tried it. I've used muscadine before. It's pretty mild but tasty too.
If anyone has suggestions for my legs for this Sunday, I'm all ears. I'll try to get some pictures up if it is a success.
Thanks for all the help you've already given me!
Brian
