BRADLEY SMOKER | "Taste the Great Outdoors"

Bradley Smokers => The Digital Smokers (BTDS76P & BTDS108P) => Topic started by: bullsi1911 on January 23, 2008, 08:03:31 AM

Poll
Question: What should be the next experiment?
Option 1: Boston Butt- pulled Pork votes: 7
Option 2: Beef Ribs votes: 1
Option 3: Brisket votes: 3
Option 4: Sausage votes: 2
Option 5: Beef Jerky votes: 1
Title: What should be the next smoke?
Post by: bullsi1911 on January 23, 2008, 08:03:31 AM
Pretty self explanatory.  I have done pork loin, baby back ribs, one steak, veggies and cheese. 

Hopefully I did this right where you can add more choices.  Feel free to suggest things I should try!
Title: Re: What should be the next smoke?
Post by: sherlock on January 23, 2008, 10:16:22 AM
Briskit

Just because I have not done yet.

:)
Title: Re: What should be the next smoke?
Post by: Ontrack on January 23, 2008, 12:05:44 PM
Turkey breast.
Title: Re: What should be the next smoke?
Post by: SmokinHotMama on January 23, 2008, 01:32:25 PM
How did the cheese work out?
Title: Re: What should be the next smoke?
Post by: drano on January 23, 2008, 01:40:18 PM
Boston Butt.

Its my main smoke.  Easy, cheap, tastes outstanding--what more could I want? :)

Get smokin
Drano
Title: Re: What should be the next smoke?
Post by: pensrock on January 23, 2008, 02:36:57 PM
How about some salmon? Kummocks recipie is really simple and tastes great.  ;D
Title: Re: What should be the next smoke?
Post by: bullsi1911 on January 23, 2008, 03:14:48 PM
Quote from: SmokinHotMama on January 23, 2008, 01:32:25 PM
How did the cheese work out?

good question.  Let me go unseal some and try it
Title: Re: What should be the next smoke?
Post by: bullsi1911 on January 23, 2008, 03:23:00 PM
Cheddar was still too strong on the smoke, but the Mozzarella is almost there.
Title: Re: What should be the next smoke?
Post by: La Quinta on January 23, 2008, 10:55:54 PM
How about go easy bullsi...chicken thighs? You can do a boatload of them...and then do a lot of things subsequently. Like...get a pizza crust...put some of that smoked mozzarella and chicken with a light tomato sauce and you got pizza? A little fresh basil when it comes out of the oven!! Oh yeah!! :)
Title: Re: What should be the next smoke?
Post by: bullsi1911 on January 25, 2008, 05:05:34 AM
Quote from: La Quinta on January 23, 2008, 10:55:54 PM
How about go easy bullsi...chicken thighs? You can do a boatload of them...and then do a lot of things subsequently. Like...get a pizza crust...put some of that smoked mozzarella and chicken with a light tomato sauce and you got pizza? A little fresh basil when it comes out of the oven!! Oh yeah!! :)

That sounds really good.  The wife and I have done pizza kicks before where we used the pizza stone on the grill.  I think yardbird will be the smoke for next weekend.

For this weekend, I already have the 7.12lbs boston butt rubbed down with Habanero Smoker's mustard/ rub recipe and chilling in the fridge, waiting for Saturday morning when it will start a nice apple/ maple smoke and hopefully be done by dinner.

Thanks for the input everyone!
Title: Re: What should be the next smoke?
Post by: SmokinHotMama on January 25, 2008, 05:46:32 AM
LaQuinta...  I have to say....  You have some kick arse ideas, that is for sure....  What a great idea....    ;)

Bullsh1911...  Way to go on the mozz...  A little less smoke on the cheddar and you will be all set, huh?  Atleast you know for next time.
Title: Re: What should be the next smoke?
Post by: bullsi1911 on January 25, 2008, 06:19:52 AM
Well, on Saturday I'll crack em open again and see if the cheddar has settled down.  That will be a 7 day rest, so if it aint good by then, then I don't think it will survive.

Title: Re: What should be the next smoke?
Post by: Mr Walleye on January 25, 2008, 06:59:14 AM
Bullsi

If it is still too strong try tasting just the inside. Slice a piece and trim the outside edge off. The brunt of the strong flavor might be just in the outside 1/8 inch or so.

Just a thought.

Mike
Title: Re: What should be the next smoke?
Post by: bullsi1911 on January 26, 2008, 11:26:20 AM
they were both still too strong. I just reimmer off the exterior, and will let them age another day or so. For the next cheese experiment, I'm going to use bigger blocks, and trim the skin halfway through the aging.