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Counrty ribs.The last of my cow bison ribs and some pork ribs. Started with some pecan wood sea salt and will finish it up tomorrow.
Pecan and post oak wood mix for the ribs. Chupacabra 2 Gringos rub on the bison and Head Country Sweet and Spicy on the pork.
Anyone else fire up the smoker today?
View attachment 76605View attachment 76606
@SaskHunter how long am I brining here, overnight?1 gal water
1 cup salt
1 cup white sugar
1 cup maple syrup
1 large onion
4-6 cloves of garlic
Frank's red hot
Pepper corns
Cayenne pepper
I personally freeze the individual bags and they don't last more than two days at home. I've had frozen smoked fish in the freezer for close to a year with no issues and tasted as good as the fresh stuff.
@SaskHunter how long am I brining here, overnight?
Cool, thanks. Grilled salmon quite a few times but never smoked it myself.I make the brine the day before I smoke and I make sure it's cooled all the way before I put the fish in it. I normally dump the fish in the brine the evening before and take it out the following morning for the smoker. Make sure the fish is patted dry before you shove it in the smoker. I glaze the fish with maple syrup a couple times during the smoking process.
Leave the skin on, smoke skin down! Delicious!!!Cool, thanks. Grilled salmon quite a few times but never smoked it myself.
That is my favorite on the smoker. I could eat it every week.Did a whole bone-in turkey breast today but never took a picture!
Those look great! And I wasn't invited...Cornish hens View attachment 180650
Super easy!Those look great! And I wasn't invited...