Well i got my first smoke under my belt sure over the years i have done a few on my grill they sucked. Did two on my brinkmen round grill/smoker. They kind sucked the sausge did not tastle like smoked sausge. I did 4 whole bone in chicken breast,5 whole leg quarters and 5 pounds of country ribs.
My goal was that i would love them me alone screw everyone else. My nieghbor smokes. So i took a leg quarter, a breast and some ribs. They loved them they were sitting down to eat new york strip steaks when i knocked. His wife said just give me a piece of chicken. My dad loved them and he does not care for smoked stuff. He said he thought the seemed fatty for ribs but they did not tastle like it. They where fatty infact they where just cheap fatty country ribs.
I did not get some pics after it was done and i went to get the cam everyone was already eatting it. But i am glad it worked out. I do not think i care for the apple that much when i go back to town tomorrow i am going to pick up some hickery or mesquite.
So i think it went good guest it is time for me to clean up the smoker.
My plan is a whole beef roast properly a chuck or sirlion not sure everyone said the sirlion would be to dry. So who knows which way i will lean.
Thanks alot guys and good smoking.
My goal was that i would love them me alone screw everyone else. My nieghbor smokes. So i took a leg quarter, a breast and some ribs. They loved them they were sitting down to eat new york strip steaks when i knocked. His wife said just give me a piece of chicken. My dad loved them and he does not care for smoked stuff. He said he thought the seemed fatty for ribs but they did not tastle like it. They where fatty infact they where just cheap fatty country ribs.
I did not get some pics after it was done and i went to get the cam everyone was already eatting it. But i am glad it worked out. I do not think i care for the apple that much when i go back to town tomorrow i am going to pick up some hickery or mesquite.
So i think it went good guest it is time for me to clean up the smoker.
My plan is a whole beef roast properly a chuck or sirlion not sure everyone said the sirlion would be to dry. So who knows which way i will lean.
Thanks alot guys and good smoking.
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