If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Allon just click on Meatheads face up top (where it says "Go to Amazingribs.com Home Page) when you want to search for all the recipes and articles. Otherwise if you are in here, you are just searching the stuff we post in the club.
Coming into this discussion a little late, but I have had good success with Wright's Hickory, which I buy at the Amish market in our area. I don't add it directly to anything. When making pork butt in the oven in the dead of winter, when smoking outside is impractical, I put some in a ramekin with some water and place next to a pork butt in a Dutch oven, cooking low and slow. It imparts a nice smoke flavor to the pulled pork, without smoking up the house. If you can find it locally, I recommend it.
I only use it on jerky. I have a dehydrator so I don't use a smoker to make it. I have used both brands and I really can't tell the difference. But like jfmorris says, no need to buy in bulk. Mine lasts a long time.
jfmorris I have a relatively inexpensive one I got at sportsman's warehouse several years ago. I have done jerky and fruit; I am going to try some peppers soon and grind the up to make my own pepper blend.
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