USMC615
Wood's Tougher Than Woodpecker Lips...
Alright fellas, let's see what's hittin' the grills or smokers...
My wife thought I was nuts the first time she saw me weaving Bacon into a blanket.Bacon wrapped fattie (filled with seasoned ground pork) on the pellet smoker.
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Early Traeger "lil Texas model made in Oregon.
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instructions/recipe please....The weather was crappy and my wife wanted ribs, so I did these in the oven.
I didn't like them as well as on the smoker but my wife loved them.
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YUMMMOh, and candied steelhead salmon... smoked BC style over alder and apple pellets, 50/50 blend
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Yes, its very addictive.
Really not much to share, that was my first attempt.instructions/recipe please....
And what ingredients may go into this concoction?Really not much to share, that was my first attempt.
Remove the inside membrane from a slab of Baby Back ribs.
Rub both sides of slab with your favorite concoction, I need to work on mine to compensate for the lack of natural smoke flavor, although my wife really liked them.
I cooked mine at 250 for three hours then cranked up the oven to 350 to finish and set the crust. I don't remember how long I left them in at the higher temp, I just kept an eye on them till they looked right. It didn't take long.
As I experiment more, I'll post the results.
And what ingredients may go into this concoction?
Brown sugar, pepper, salt, garlic,?????
Here's an after pic of a couple slabs of smoked ribs.
Four hours at 225 degrees. Smoked with Hickory.
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Oh, and candied steelhead salmon... smoked BC style over alder and apple pellets, 50/50 blend
View attachment 481264
Yes, its very addictive.
For a rub I use an spice blend that my brother gets in Seattle called: Voodoo. We always run out of Voodoo in a hurry though, in which case I revert to rubbing my meat with kosher salt, garlic powder, onion powder, ground ginger, fresh ground pepper (white, black and red blend), a small amount of sugar (unless its candied salmon). I control the heat with the amount of pepper. I like mine more mild. For my ex, I would add minced habanero, which for her was still not hot enough. Of late I have been adding tumeric powder, which is supposed to be good for your health. You can also add cumin if you like more of a curry style flavor, and chili powder for more of a TexMex theme.
The weather was crappy and my wife wanted ribs, so I did these in the oven.
I didn't like them as well as on the smoker but my wife loved them.
View attachment 481265
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