Smoke

Our favorite recipies and discussions on all things epicurian, beer, deep-fried goodness, wine, caviar; what fuels YOUR Falcon?

Smoke

Postby Pete Segaard » Wed Jun 29, 2011 10:25 pm

I couldn't wait for the weekend or for anyone else to post photos.
It could have used an overnight seasoning, but not to bad.
Image
Team Falcon Around
The Falcon formerly known as oaklane2
User avatar
Pete Segaard
Peregrine
Peregrine
 
Posts: 902
Joined: Wed May 11, 2005 10:50 am
Location: The banks of the mighty Portage River

Re: Smoke

Postby VDub26Falcon » Sat Jul 02, 2011 9:18 am

DUDE! You could at least put a "NSFW" tag on this before I open it at my desk!
Be Special, Be Different, BE Bowling Green - Dino Babers
User avatar
VDub26Falcon
The Drunken Irish Falcon
The Drunken Irish Falcon
 
Posts: 4710
Joined: Mon Mar 26, 2007 3:19 pm
Location: Elyria, OH

Re: Smoke

Postby Lord_Byron » Sun Jul 03, 2011 8:59 am

I did two pork shoulders yesterday -- about six pounds each. Used hickory and apple wood 1/2 and 1/2. Put them on the smoker at about 6:00 am and they were done at about 5:00pm.

I rubbed them the night before with yellow mustard and dry rub. I didn't turn them or mop them or anything during the smoke process. Came out with a nice crust and a pretty serious smoke ring. I used Steve Raichlen's rub recipe, and I'm not sure I'd use it again. I'm still looking for a good consistent rub.

I also made an olive tapenade for appetizer. I went to the Mediterranean bar at the supermarket and got some pitted calamata, nicoisoise olives, roasted tomatoes, and roasted peppers. I then cooked down some sliced mushrooms with a little balsamic olive oil and butter. I put it all in the food processor and pulsed it to the right consistency with a little garlic also. Added some EVOO at the end and it came out great.

I think that's it for my smoking this holiday.
BG '79

Twitter: @Vapid_Inanities
User avatar
Lord_Byron
Minister of Silly Walks
Minister of Silly Walks
 
Posts: 2158
Joined: Fri Jul 23, 2004 7:04 am
Location: Rochester NY


Return to Falcon Food

Who is online

Users browsing this forum: No registered users and 1 guest