Good morning from Santa Barbara. Three days off and my BBQ and smoker are ready for work. Can't wait. I'm definitely going to be making my smoked baby-backed ribs this weekend. This recipe called for smoking but I've gotten similar results in by Weber and in the oven using the same times and temps. Always comes out great. Grab your favorite beverage(s), sit back and have a great BBQ weekend. Have fun and take a minute to remember why we have this long weekend.
I bought 9 big fat turkey legs yesterday and want to smoke them. You know----like the ones you can get at the County Fair or the bluegrass festivals? I'm thinking that I should just season them with some smoker rub and smoke them at a low temp for maybe two hours. Then bring them in an put them in the oven with some chicken broth to finish cooking. Then wrap them in foil and freeze until it is time to go for a hike or a picnic. Any help or suggestions is appreciated here.
Took out over 15 pounds of ground moose and a huge roast to make into Summer Sausage, Skinny Jimmies and Jerky. Took all day to process but does my house ever smell nice. The summer sausage smoked in the smoker for 1.5 hours with hickory wood chips. Then it finished in the oven at 150 F for 8 hours. The Skinny Jimmies are hanging out in the fridge for 24 hours and then will find themselves on the smoker for 1.5 hours and finish in the oven for another 4. The Moose Jerky is happily marinating with spices in the fridge right now for 48 hours and will be in the dehydrator next. Tomorrow I am finishing the Strawberry Rhubarb Jam. Lots going on here.