- Jan 25, 2010
- 2
- 10
Hi Folks,
Paul from Toronto, 42, wife no kids, plenty of fat meat loving friends... should be enough background.
Got sucked into this idea by watching Diners, Drive-ins and Dives and saw a fair # of bbq joints using smokers and got me salivating.
Found the forums cause I like to do my research ahead of time. Dropped by Bass Pro Shops and picked up a Great Outdoors Propane Smoker (like the cheesy easy way to do it). Really pleased with it so far btw.
Last weekend, made the virgin run with a very small Prime Rib, rubbed with onion powder, garlic powder and a bit of Lawries Garlic Salt. Turned out OK, probably less rub next time but the cooking was done to perfection (140 and out). I smoked it a bit long using mesquite and was a bit overwhelmed but an easy fix next time.
Sunday was a bad day, got a brisket flat. The wife wanted a brisket went to the butchers and they gave me a flat. It was cheap and I was in experiment mode so what the hell. I found a rub recipe on line, sounded odd but I gave it a whirl. Cooked to 145 cause it was taking forever, long story short... it sucked. The cooking might have turned out good but the rub just ruined it and my interest in it.
Contributed and got Jeff's rub, will give that a whirl the next time.
On the agenda will be stuffed pork tenderloin ( a birthday gift for a friend). I'm planning on stuffing it with a wild mushroom/rice mixture, tie it up and maybe drape some bacon over it to keep it moist. Been reading and think I got my temps set and such.
Anyways, that's where I'm at. Thanks to everyone for their advice/learning experiences on the forums, they have been invaluable to this most recent hobby addition.
P.
Paul from Toronto, 42, wife no kids, plenty of fat meat loving friends... should be enough background.
Got sucked into this idea by watching Diners, Drive-ins and Dives and saw a fair # of bbq joints using smokers and got me salivating.
Found the forums cause I like to do my research ahead of time. Dropped by Bass Pro Shops and picked up a Great Outdoors Propane Smoker (like the cheesy easy way to do it). Really pleased with it so far btw.
Last weekend, made the virgin run with a very small Prime Rib, rubbed with onion powder, garlic powder and a bit of Lawries Garlic Salt. Turned out OK, probably less rub next time but the cooking was done to perfection (140 and out). I smoked it a bit long using mesquite and was a bit overwhelmed but an easy fix next time.
Sunday was a bad day, got a brisket flat. The wife wanted a brisket went to the butchers and they gave me a flat. It was cheap and I was in experiment mode so what the hell. I found a rub recipe on line, sounded odd but I gave it a whirl. Cooked to 145 cause it was taking forever, long story short... it sucked. The cooking might have turned out good but the rub just ruined it and my interest in it.
Contributed and got Jeff's rub, will give that a whirl the next time.
On the agenda will be stuffed pork tenderloin ( a birthday gift for a friend). I'm planning on stuffing it with a wild mushroom/rice mixture, tie it up and maybe drape some bacon over it to keep it moist. Been reading and think I got my temps set and such.
Anyways, that's where I'm at. Thanks to everyone for their advice/learning experiences on the forums, they have been invaluable to this most recent hobby addition.
P.
