What should be the next smoke?

[bullsi1911]

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!

[sherlock]

Briskit

Just because I have not done yet.

:)

[Ontrack]

Turkey breast.

[SmokinHotMama]

How did the cheese work out?

[drano]

Boston Butt.

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

Get smokin
Drano

[pensrock]

How about some salmon? Kummocks recipie is really simple and tastes great.  ;D

[bullsi1911]

How did the cheese work out?

good question.  Let me go unseal some and try it

[bullsi1911]

Cheddar was still too strong on the smoke, but the Mozzarella is almost there.

[La Quinta]

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!! :)

[bullsi1911]

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!

[SmokinHotMama]

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.

[bullsi1911]

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.

[Mr Walleye]

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

[bullsi1911]

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.