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another thread i rescued
okay........i did this a week ago yesterday (sunday), but just getting around to posting it.......i put it here instead of Pork or General, cause it was the Shrooms i really wanted to try out........
Here is the mushrooms, crimini's, de-stemed ( i also smoked the stems for the creme of mushroom soup we did the next day).........
the stuffing is creme cheese with fresh chives outta my herb garden, shrimp and japs............
ingrediants chopped and ready to mix in with the creme cheese
i just this mixture first to stuff the abts......once again, pre-cooked the bacon abit, so i know they will totally crisp up in the smoker
i also pre-smoked the mushrooms face down, as someone else mentioned here to do, so the water does'nt collect in the cap, and it gets abit more smoke thru out the shroom, you can also see i have the stems in there too, to get some smoke
caps smoked, ready for stuffing........
stuffing the mushrooms
abts done
i sprinkle mozz cheese on at the last minute........when i did a search on smoking these here, i noticed some folks was having problems with the cheese running off, so i waited till the end........
okay..........i was given some EXTRA-meaty babybacks........i have never done em before, as i perfer spares.........but since i was given em, smoke ON!
ribs rubbed with Jeffs rub
these were pre-injected.........i should of soaked em to remove the solution......as they were abit salty.........live and learn.........i don't have a pic of the rack done, but here is the smoke ring
all in all, a nice experience with both the shrooms and the bb's.........i WILL be doing the mushrooms again, for sure at the Get-Together.........the ribs WERE meaty, but like i said, abit too salty........and abit expensive for me, its why i do spares, but i may give em a shot again, sometime in the future....
also.......momma once again did most of the werk..........i just smoked em...........
okay........i did this a week ago yesterday (sunday), but just getting around to posting it.......i put it here instead of Pork or General, cause it was the Shrooms i really wanted to try out........
Here is the mushrooms, crimini's, de-stemed ( i also smoked the stems for the creme of mushroom soup we did the next day).........
the stuffing is creme cheese with fresh chives outta my herb garden, shrimp and japs............
ingrediants chopped and ready to mix in with the creme cheese
i just this mixture first to stuff the abts......once again, pre-cooked the bacon abit, so i know they will totally crisp up in the smoker
i also pre-smoked the mushrooms face down, as someone else mentioned here to do, so the water does'nt collect in the cap, and it gets abit more smoke thru out the shroom, you can also see i have the stems in there too, to get some smoke
caps smoked, ready for stuffing........
stuffing the mushrooms
abts done
i sprinkle mozz cheese on at the last minute........when i did a search on smoking these here, i noticed some folks was having problems with the cheese running off, so i waited till the end........
okay..........i was given some EXTRA-meaty babybacks........i have never done em before, as i perfer spares.........but since i was given em, smoke ON!
ribs rubbed with Jeffs rub
these were pre-injected.........i should of soaked em to remove the solution......as they were abit salty.........live and learn.........i don't have a pic of the rack done, but here is the smoke ring
all in all, a nice experience with both the shrooms and the bb's.........i WILL be doing the mushrooms again, for sure at the Get-Together.........the ribs WERE meaty, but like i said, abit too salty........and abit expensive for me, its why i do spares, but i may give em a shot again, sometime in the future....
also.......momma once again did most of the werk..........i just smoked em...........
I love mushrooms, will have to try them smoked.
all they put in them is salt, water, and a teeny bit of sodium Phosphate..
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