First Post Ever - In a Rut
I do about 6-10 big cooks a year for decent sized crowds. Pork and Beef Ribs, Butts, Brisket, the usual. Do any of you have some different main course recipes that smoke well and guests like? Id be interested to see what everyone else does? Thanks in advance
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Welcome to The Pit, great to hear from you. Aside from the usual BBQ meats, I like to make a smoked lasagna. Make up a generously rich & cheese-heavy lasagna, and bake it on my smoker instead of my oven, temps and time roughly the same. I prefer a really clean thin-smoked fire the whole time, so as not to overdo the thick smoke. The lighter the better.-
I have a special northern italian lasagne I do with homemade noodles (https://www.evernote.com/l/AKLoGn1Xy...GmFzDPMHWjl4WY).
Anyway, it's light on the tomatoes. I'm thinking that your idea of smoking sounds like a very worthy adventure!
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Huskee, thanks man, smoked Lasagna sounds amazing and doable. I appreciate your responseComment
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I like smoke roasting boneless skinless chicken thighs on my BGE. They take about 30 minutes.
Chuck roasts are good. Tritip if you wrap. Spatchcock chicken if you have the space.Comment
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If you like fish, they're great warm-smoked. https://www.evernote.com/l/AKJuOigqA...hFx0IY8mvVQ5Qc
This book is full of untraditional ideas for smoking: https://www.amazon.com/Sublime-Smoke...=sublime+smoke
The authors understand trad as well.Comment
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Thanks guys, really appreciate it. Im planning on grinding, stuffing and then smoking my own sausage this winter, if anyone knows any pitfalls id appreciate the heads up? Ill be sure to post pics when i do my cook.Comment
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Try fresh sausages first. Then warm smoke them. Then start thinking about the cold-smoked ones. Michael Ruhlman's Charcuterie is a good starting point. https://www.amazon.com/gp/product/03...?ie=UTF8&psc=1
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Whole Pork Loin, chuck roast, turkey legs, turkey breast, ham, pork belly, meatloaf, pork chops, chili...Comment
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Bologna, chubbies, meatloaf, salmon, fajita meats, shrimp, lobster tails, fer some more, off th' top of my head...
Howdy from Kansas Territory, Welcome to Th' Pit!
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Do we get a commission by chance : )Comment
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Jon ill send ua some Burnt Ends next time I make them...Comment
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Better yet you hang around and post a bit. That be awesome!Comment
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DealComment
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Welcome to the Pit from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Happy to have you along and looking forward to your participation. I use this site for sausage recipes.
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Well, considering the time of year, roast, ham, and turkey. Fish smokes well (especially salmon), also whole chickens. Oysters are great smoked as an appetizer. All pastas, especially anything with cheese. Beef ribs, lamb, ...i could keep goingComment
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