Happy Labor Day Weekend
- This topic has 15 replies, 9 voices, and was last updated Sep 7, 2007 at 7:14 pm by
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Here’s a little something from the Photoblog; I decided to put them together in sequence:
Salmon smoked on wet cedar with rosemary grown in our garden, oranges, and spices.
No pictures but I smoked a 12 lb pork shoulder on Sunday with a dry rub that I create.
Yummy, now I have bbq to eat for a while.
Hey speaking of, can anyone recommend a quality, economical deer sausage smoker, and possibly review a couple recipes?
Zach
Check at both Cabelas and here, http://www.lemproducts.com/.
LEM specializes in smoking sausage and game.
Zach,
I’m partial to my Big Green Egg. I can load it with lump charcoal, stabilize the temp, put an 8 pound butt on…..and in 12 hours I have fall-off-the-bone bar-b-que. It’s that easy…..Of course it ain’t cheap.
Zach,
I’m partial to my Big Green Egg. I can load it with lump charcoal, stabilize the temp, put an 8 pound butt on…..and in 12 hours I have fall-off-the-bone bar-b-que. It’s that easy…..Of course it ain’t cheap.
Have a friend who is really wanting an Egg. I like my Kingsford (built by Masterbuilt in Georgia). My 12 lb butt cooked in 7 hours and fell off the bone. I use some competition secrets, wrap the meat in foil and raise the temp just a little (average 300 degrees) and smoke away.
BTW, the foil is a not a huge secret, just allows the meat to steam and the rub doesn’t come off, plus you can salvage a lot of the juices in the foil wrapping and create a nice BBQ sauce.
Great, now I am hungry.
Just now found this post…sorry I missed it.
Love salmon on a board…great stuff.
Just an FYI…cedar scrap from the lumber yard is alot cheaper than what you find at WF, Cabelas, or other retail places.
Is that real salmon or fake salmon? (how much is real salmon down there anyway?)
Anyway to all: If you like wild salmon (I assume most of us do) eat wild salmon, and not that dye enhanced, mass produced, wild salmon killing, ocean killing crap…
Anyhow the best salmon recipie I know is on a BBQ, put a bit of olive oil some creole, some lemon pepper and a pinch of garlic salt on it, have the BBQ really hot, I mean like flames and stuff, sear the flesh side for like a minute, flip (to skin side, leave skin on) turn down the heat and cover.
TU’s Trout magazine did a great article on Buying Wild Caught Salmon over the farm raised stuff. It was really good and worth finding if you didnt see it.
Up here (Mid-Atlantic/Northeast) the fake stuff is about 5.99lb while the wild is 8.99-10.99lb.
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