Recent Posts

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Hot Smoking and Barbecuing / Re: Brisket
« Last post by Edward176 on March 22, 2017, 01:04:07 pm »
Thanks TedEBear, after seeing that picture I'm tempted to go to my butcher and buy another fresh Brisket and Brine it, maybe this time I'll smoke it too. My last one (Actually the first one I ever made) last week was so good that it disappeared in a matter of 3 days, and it was slow baked in the oven and it was fantastic!!!
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Hot Smoking and Barbecuing / Re: Brisket
« Last post by Habanero Smoker on March 22, 2017, 01:03:41 pm »
Thks. For the pastrami info. I was wondering how a fresh brisket would work for pastrami. I always used a corned one before Piker

I prefer curing my own brisket, to make the corned beef, then make that into pastrami. I feel it tastes much better, and there are no sodium phosphates which leave a metallic taste in my mouth. Plus it is less salty, even after soaking commercial corned beef.
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Hot Smoking and Barbecuing / Re: Brisket
« Last post by Piker on March 22, 2017, 12:28:21 pm »
Thks. For the pastrami info. I was wondering how a fresh brisket would work for pastrami. I always used a corned one before Piker
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Hot Smoking and Barbecuing / Re: Brisket
« Last post by Johnny on March 22, 2017, 12:14:23 pm »
Looking at this photo makes my mouth water! Yumm 😋
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Hot Smoking and Barbecuing / Re: Brisket
« Last post by TedEbear on March 22, 2017, 06:19:33 am »
Thanks for the tips, everyone.  My pastrami experience will not keep me from trying again for the big event, this time with a real brisket and a few tweaks here and there.  Hopefully, it will turn out something like in the pic below (not mine).

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Hot Smoking and Barbecuing / Re: Bisquettes
« Last post by Johnny on March 22, 2017, 03:07:50 am »
Thanks Guys,
With all the flavours I've used in the past I don't particularly taste a "flavour" but some simply just have a stronger smoke flavour than others.
Maybe it's just me but I can't tell much of a difference lol
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Hot Smoking and Barbecuing / Re: Where has everyone gone!
« Last post by Edward176 on March 21, 2017, 09:48:18 am »
Call it whatever you like Cathouse, but I think Mikey Likes the looks of it. I would never have thought of adding pork sausages to Yorkshire pudding. I have to watch what I eat so I'd eliminate the spuds (Too Fattening) and just use the gravy on the Yorkshire ..... Thanks   
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Hot Smoking and Barbecuing / Re: Bisquettes
« Last post by Smoker John on March 21, 2017, 09:38:23 am »
In addition to the above list they have released some new flavours.
https://www.north-america.bradleysmoker.com/products/smoking-bisquettes/
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Hot Smoking and Barbecuing / Re: Bisquettes
« Last post by BC Smoker on March 21, 2017, 12:30:13 am »
Something I found awhile back.... But keep in mind, it's solely based on the flavour that works best with you. Treat this as a rough guide and experiment from there.

Bradley smoke pucks:

Hickory
Goes with just about everything, use it on Pork and Beef

Mesquite
Stronger smoke flavor use it primarily on beef sparingly

Cherry
Lighter flavor use it on Chicken

Pecan
Lighter smoke flavor as well and goes great with chicken and turkey

Alder
Goes great with any fish and bacon

Maple
Sweet flavor have used on fish and ham

Apple
Lighter flavor that goes great with cheese and good on pork

Jim Beam
Goes great with Beef a little bit lighter than Hickory

Oak
Goes great with beef and fish


Alder and maple give a rich and distinct flavour commonly used with seafood, hams, and bacon

The stronger and very distinct flavours of mesquite, oak and hickory are commonly used for smoking beef, game meat and pork

Apple and cherry impart a sweeter, milder smoke flavour, commonly used with poultry and wild game meat

Specialty Blend is a specially formed blend with a distinct flavour that is mild enough for any dish
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Hot Smoking and Barbecuing / Bisquettes
« Last post by Johnny on March 20, 2017, 04:14:00 pm »
Hey Guys,
Today I purchased a box of 120 bisquettes (assorted ones)
I've used all except for " alder"
Have any of you used this flavour? If so, on what?
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