I talking about salts, condiments, ... What do you smoke and keep around that is not meat?
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What do you smoke and keep around that is not meat?
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Gator Lau I take cabbage put it in a cake pan then put a cube of butter slices on top of cabbage put half a pound medium rare bacon on top of cabbage give it a good dose of garlic salt and coarse pepper and cover with Parmesan cheese. then put on what ever grill im using at the time cook tell cheese has melted good. It I’m pinched for time put under the oven broiler and cook at low for twenty minutes or so it is Delicious and Nutritious
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I will have to try Fire Art's recipe. Here is a different version, grilled not smoked.
Make boring cabbage extraordinary by hitting the grill, resulting in a crisp, sweet and smoky BBQ side dish. There's something transformative about grilling vegetables and this recipe for honey roasted cabbage is no different, elevating its flavors far above its traditional boring (and odiferous) boiled cousin.Last edited by jlazar; October 3, 2018, 05:22 PM.
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- Jun 2015
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Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.
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I agree with CaptainMike I have been smoke-free since Jan 1 of this year. The thing that really helped me was that my wife and I did it at the same time. There were a lot of cravings and temptations at first but we stuck it out and did it. Just think of how many briskets you can buy with the money that you'll be saving!
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Right on TechSmoker !!! The cravings are crazy for about 10 days, but an RN buddy who specialized in smoking cessation gave me a trick: just count to 60 and they'll be gone. Worked every time.
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I second CaptainMike BUT you can have my cigars when you pry them from my cold dead hands.
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I like to fix my own hot sauce and while it’s not exactly a spice per-se, we use a little bit to spice things up like when applying a rub or when making pasta sauce. I’ll add it to just about anything savory, but only my helping. It’s too much for most. My wife and daughter will add a bit here and there too. They always say it’s too hot, but when I’m not looking, they add a few drops here and there.
To fix it, I smoke my own habaneros and garlic.... sometimes I add an onion too. I smoke them in Cherrywood.
I find it really nice to smoke them. Another option is to char them a bit on a skillet. I saw folks in the Yucatán peninsula fixing hot sauce with the char method and it caught my attention. I’d never seen that before. They call it "Chiles Ceniza", which means ashed chili's. They don’t really char through, just the skin.
In any case, here is photo of the ingredientes getting the smoke treatment and one of the finished product.
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Hahaha lostclusters, don't you? Each time I grill/smoke/cook every epidermal layer I have smells of smoke and I don't toss 'em. Even if I have smoked a cigar!
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lostclusters You kinda had to know you would get responses like these. Hell these were my first thoughts as well. That being said I will have to add.
As Jonny Cash once said. "My Mind the night before". I believe that was on a Sunday morning. 😎😁😂.
Sorry brother I couldn’t resist.
Serouisly though, not much. I have done some cheese and want to do some more to perfect my Process for what I want.
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