I finally got it

Discussion in 'Pork' started by preacherman1, Apr 3, 2011.

  1. preacherman1

    preacherman1 Fire Starter

    this past week i made up my mind i was going to figure out the how-to's of smoking.  i had failed miserably with some pork steaks and almost got discouraged.  I have been used to putting charcoal in the grill and then just cooking meat not knowing that smoking meat is totally different.  I got some Royal oak lump charcoal and still use matchlight with itbut more RO than anything.  what a difference that lump charcoal makes.  Saturday we had church people coming over so i got three tenderloins.  I seasoned them with montreal chicken seasoning, french dressing and wrapped 5 or 6 pieces of bacon around them. i used apple and hickory chips to smoke them.  put them on the grill for about 2.5 hours and all i can say it was delicious.  all i have left is pictures on my blackberry to savor the memory.  You can look at it on my facebook page.  it was really really good and i could have never done it without your help.  Thanks and as soon as i learn how to post pictures on this site I will.

    bye
     
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Alright my friend! On our home page for SMF there is a link for the free e-course. You should check it out. I would post the link here, but I don't know how to do that? Next when you start a thread at the top there is a icon for attaching pics. You need to have the pics saved on a camera, computer, or phone & you can upload them straight into you post! Good luck!!
     
  3. Glad to hear things are shaping up!

    FWIW, I thought your shoulder steaks sounded solid, I'm sory to hear they weren't satisfactory.

    Definitely X2 on the e-course, also, when I became curious, I first followed Alton Brown's hints in the braizing/slow-roasting world, and found they translate to smoke really well.

    Also, Meathead has some fun tips, too.

    www.goodeatsfanpage.com - AB's recipes, transcripts, and help

    www.amazingribs.com Meathead's got some solid advice for the BBQ tenderfoot.
     
  4. porked

    porked Smoking Fanatic

    Congratulations. I'd get rid of the matchlight tho, you don't need it. Get yourself a chimney and just burn lump and wood. Smoke on.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Ditto on the matchlight! Remember also:  [​IMG]
     

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