:smoking:
Piggy!! ...a special guest appearance
--- how are ya bud? Great to see you brudda, I hope all's well out your way! ...
great minds think alike-- I was just about to load up some pics and info for Aunty on smoker basics,...Alas, getting a proper unit in Spain will be a challenge,...
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Aunty, you're getting some revenge with that brekky pie, and the sweet-coffee ribs!
Coffee pairs up beautifully with beef especially! As for the smoker, I wonder what you can find out your way, or what shipping costs would be-
...I do see your nice Weber grill though! ...you can smoke on a regular grill, but it's more tricky and high maintenance; temp. and smoke control takes some practice! I've not done much with it this way myself, so I can only offer the broad strokes of how-to,.. maybe Piggy can help school ya too!... I'll look to see if one of my fav' books is still around online, which has lots of great how-to info, as well as recipes... Dad bought a small smoker unit several years ago, and for simplicity and quality results, there's nothing better! Here's some pics--
.... a good shot of the guts that matter most! Burner at the very bottom; the rusty metal box is where you put the soaked wood chips/chunks; above that is a key feature IMO, a water bowl to help keep moisture up in there, so you don't turn things into jerky! ...removable racks above,...
... smoker cooking is all about low-and-slow, temp and time that is, with a fair amount of flexibility depending on how much time you want to spend and tenderness results, balanced against moisture retention ... the actual smoking takes place at the start; how much, how many rounds of it depends on what you're cooking,...for example, pork ribs take about 3 hours or so, at around 275F; I put a nice double handful of chips in the box, and do that 2-3 times depending on my rub type, rib size, and how full it is in there-
-after that, the rest is just slow cooking time; sauces, mops, etc. are a whole other lecture-
- but a general rule is, if there's a lot of sugar or tomato base in it, put it on toward the last 15-20min., so it doesn't brown-out too much,...mops are typically more acidic, and can go on sooner, layer after layer! One thing to judge doneness by is when there's about a 1/2" of bare bone exposed at ends from meat contracting, and if they barely hold together when picked up- falling off the bones goodness!--
but not to the point of being mushy-mealy... For prep', rubs go on after meat gets to around room temp, to avoid condensation making the rub soggy,... If you like, I'll post up some recipes for rubs and sauces, which would still be tasty even on the grill or even broiled in the oven! I wonder, what you can get for this online out your way, since the stores won't have classic BBQ sauces out there...?
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Good luck with the renovations, luv! Thank goodness you had the Poly' set up nicely
.... the hounds look happy!