Hi all,
I'm doing my first smoke today. I dry rubbed pork ribs and brined a bone in turkey breast. I decided to cold smoke them for 2 hours then finish and glaze in my oven. Does that sound like a good idea, or should I be hot smoking them?
Thanks
Brad
There is a a very good recipy for ribs on this site calling for 3 hours of hot smoking in the Bradley then sprayed with apple juice and foiled well in the oven for two hours then one last hour unfoiled and back in the bradley. You can put your favorite BBQ sause for the last hour and watch it until meat pulls off the bone.
As for the turkey, I woould smoke them for the first 3 hours and then glaze them in the oven to crisp the skin and IT of 165
HR
Thanks HR, Can I go from cold to hot smoke?
I dont see any reason why you cant Brad.
Not too many people on this forum would recommend cold smoking meet for a long time. You could be entering a danger zone with that and depending on where you live and the ambient temp it could be even less than 2.
Go ahead and set it up for hot smoke and it you can post picture it would be nice. Every one here loves pictures
HR
Just switched over to hot smoke. You know I really should of known that about time/temp abuse.
I appreciate your help, and I will do my best to upload pictures
Good luck Brad. Nothing comes out bad from the Bradley. Enjoy your new addiction.
Hady
definitely hot smoke. The temp of cold smoke is perfect for growning any bacteria that might already be there. Cold smoke is for things that you don't have to worry about like cheese and and stuff like that. That said they do cold smoke on salmon for loks but the amount of bacteria on fish is low. However if it has not been handled properly it could give you trouble too. Of course that is not hard and fast but you have to be real careful with cold smoking. Good luck
Thank you both so much for your help. This seems like a wonderful site.
Oh you are going to love this place. And welcome to the forum.
Looks like they got you covered. Welcome to the site and when you get time be sure to check out the recipe site for great recipes and the Bradley FAQ's.
Quote from: pensrock on November 01, 2009, 09:22:00 AM
Looks like they got you covered. Welcome to the site and when you get time be sure to check out the recipe site for great recipes and the Bradley FAQ's.
Thanks pensrock. Already saved the recipe site to my favorites
This is my first attempt on the Bradley. Brined/smoked breast of turkey finished with a Bourbon/brown sugar glaze.
(http://i59.photobucket.com/albums/g318/bradstab/DSCF9487.jpg)
wow thats some fine looking bird there. Good job Brad.
Very nice!! How did it taste?
Thanks, it tasted great.Although I'm waiting for my family to come home from NYC. The couple pieces I tasted were very moist, the fresh is very tender. I'm making a citrus conserve to serve with it and a pumpkin risotto.
I still have my ribs in the smoker, I followed the pictorial recipe on the recipe site. There looking really nice. Hope to upload a pix later.
They say presentation is everything and if your family is coming back from NYC to that, well they are in for a treat.
It looks great and Iam sure it is equally tasty.
HR
Not a good shot, but I was very happy with these ribs
(http://i59.photobucket.com/albums/g318/bradstab/DSCF9490.jpg)
OOh ahh uum........that looks incred.
Thank you so much Q, I really appreciate the encouragement.
Quote from: Brad Stab on November 01, 2009, 12:53:31 PM
Thanks, it tasted great.Although I'm waiting for my family to come home from NYC. The couple pieces I tasted were very moist, the fresh is very tender. I'm making a citrus conserve to serve with it and a pumpkin risotto.
I still have my ribs in the smoker, I followed the pictorial recipe on the recipe site. There looking really nice. Hope to upload a pix later.
I have never had any complaints when I have done my ribs that way Brad. I don't think you will either.
What's not to like about that pic? Ribs, Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
KyNola
Wow I wish I would have looked at the second page before posting!! They look like they turned out great. Well Donr Brad
Thanks all, you guys are really a positive informative bunch. My wife wiped out the ribs, loved them.NYC is fun, but BBQ is better ;)
Tenpoint5, you have a great signature!
Awesome job. I know the family is very pleased with a great meal.
What's this pumpkin risotto?
CRG,
I think the sweet/earthiness of the pumpkin with the salty/fattiness of the finished risotto works great with the turkey, as well as the citrus conserve which is sweet & sour puts everything in perfect harmony. Not to mention the Riesling to go along with it.
Quote from: Brad Stab on November 02, 2009, 09:35:01 AM
CRG,
I think the sweet/earthiness of the pumpkin with the salty/fattiness of the finished risotto works great with the turkey, as well as the citrus conserve which is sweet & sour puts everything in perfect harmony. Not to mention the Riesling to go along with it.
Brad,
You may want to reread his question CRG is one of them redneck country coon ass boys he aint never heard of risotto let alone pumpkin risotto. Just tell him its rice and he will be happy!! ;D ;D ;D
Quote from: Tenpoint5 on November 02, 2009, 10:11:10 AM
Quote from: Brad Stab on November 02, 2009, 09:35:01 AM
CRG,
I think the sweet/earthiness of the pumpkin with the salty/fattiness of the finished risotto works great with the turkey, as well as the citrus conserve which is sweet & sour puts everything in perfect harmony. Not to mention the Riesling to go along with it.
Brad,
You may want to reread his question CRG is one of them redneck country coon ass boys he aint never heard of risotto let alone pumpkin risotto. Just tell him its rice and he will be happy!! ;D ;D ;D
Thanks tenpoint5, :)
Quote from: Brad Stab on November 02, 2009, 09:35:01 AM
CRG,
I think the sweet/earthiness of the pumpkin with the salty/fattiness of the finished risotto works great with the turkey, as well as the citrus conserve which is sweet & sour puts everything in perfect harmony. Not to mention the Riesling to go along with it.
Sounds like some high fluten restaurant review. LOL. Are one of them restaurant critiques. Yuk yuk.
Well I am gettin me one of them non red neck dictionaries next week with my food stamps.
Have you ever been to a watermelon roast?
That is some good looking food.Keep it coming.Congratulations.
Joe.