I claim the Father's Day exemption of 1973 and will return to the smoker next weekend.
We gotta get pics of the finished product!View attachment 182057
My wife has decided to smoke ribs today. I can smell the amazing Extra Fancy Rib Rub that @Texican provided, even with the plastic on.
They will be going over hickory and mesquite.
HELL to the yes.Just for you! Rib meat, roasted poblano, and fresh corn (Maseca) tortilla.
View attachment 182075
How do the smoked meatballs taste when combined with the sauce?I didn't take pictures, sorry.
I had the day off yesterday. So, I smoked some meatballs for spaghetti. Two pounds of 80/20 beef and one pound of Neese's country sausage mixed together and seasoned. Then smoked over a combination of hardwood charcoal and mesquite for two hours.
It was actually better than I expected. You need a slow cooked sauce that leans a little more towards the savory side with oregano and mushrooms, in my opinion. The really bright stuff from a jar would be too much of a contrast.How do the smoked meatballs taste when combined with the sauce?
I love making my own sauce. The store bought stuff never lives up to what Nona made back in the old country.The really bright stuff from a jar would be too much of a contrast.
I've been smoking burgers a lot lately and I know what you mean. I've found its a VERY fine line between moist and dry.Some people enjoy smoked burgers for example, but I'm not one of them. Too dry for my taste.
Have you tried adding a little egg when you're breaking up the meat and mixing in your seasoning?I love making my own sauce. The store bought stuff never lives up to what Nona made back in the old country.
I've been smoking burgers a lot lately and I know what you mean. I've found its a VERY fine line between moist and dry.
Now I'm at 30 minutes at 180 and then 5 minutes on each side at 450. I was at 6 minutes each side and it dried them out a bit.
Even at 5 minutes sometimes its a bit to much or to little. It drives me freakin nuts.
I haven't, but that's an interesting idea. Since I posted that, I've smoked burgers about 4 times, and I've got them pretty dialed in.Have you tried adding a little egg when you're breaking up the meat and mixing in your seasoning?