can't find hickory smoke salt ...??
vieja_gw
16 years ago
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Terri_PacNW
16 years agopatti43
16 years agoRelated Discussions
Smoked Garlic Powder?
Comments (7)Hope that 'butt' isn't the kind with killer tobacco in it! New Years resolution, save money, save life, give up killer smoking.... Panko is great as a help to add some solid material to a powder, and acts as a filler. Silicone dioxide will absorb moisure that would otherwise cause clumping of the dried mixture. I made a meat rub a couple of times, using hydrolized soy protien, dried sweet peppers, coriander, mustard seed, pepper, dried onion, dried garlic, dried tamarind powder, bay leaf, juniper berries, and several other seasonings. It started to clump and was nearly like cement in the titghly capped jars. After adding a little silicone dioxide it was as dry and as loose as you could get. The rub was put onto a tenderloin roast, and was absolutely the best textured and tasting I have had for a very long time. You could cut the roast with a butter knife. When drying/dehydrating, the faster its done, the more flavor remains. Doing the drying in an oven or with just a fan blowing on it, will not give the highest flavor quality. Also, to help keep in from degrading too much, if its stored under vacuum it will keep flavor much longer too. I do this with herbs like dill weed and after a year of storage, the weed would turn brown and bland. If put in jars and capped with a vacuum (such as from a Food Saver machine and attachment), it will keep much longer. I have some 2 year old dill weed right now that is as bright a green color as stuff that was just picked this past summer. I have tried both Colgin and Writes, and much prefer the smoke from the following source, as it has much more flavor Here is a link that might be useful: Liquid smoke flavor...See MoreTips on OUTSTANDING smoked ribs!!
Comments (10)I do the same as lakeguy. Long and slow with indirect heat is the only way to smoke ribs. Anyone who is making them over direct heat is grilling them and that is a totally different method completely. I use a dry rub on the ribs and let them sit overnight in the fridge. The flavors seem to really sink in well that way. When I get the smoker started, I like to keep the temp around 250. I have an off-set smoker box, so it takes a little fiddling, I'm not sure how the electric ones work (do you st the temp?), but you are shooting for the meat to be at 250 for about 4-5 hours. I like hickory or fruitwood the best with pork, but that is certainly a personal preference. BBQ sauce should either be passed separately at the table, or put on at the very end and the ribs should then be grilled over direct heat for a very few minutes. Alexa Classic BBQ Rub: 2 tablespoons smoky paprika 2 tablespoons kosher salt 3 tablespoons sugar 2 tablespoons brown sugar 1 tablespoon ground cumin 2 teaspoons chili powder 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon celery salt 1 teaspoon oregano, crushed Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce. Extra rub can be stored in an airtight container for up to 6 months. Yield: about 1 cup...See MoreSo I smoked a brisket today and it's too salty!
Comments (20)Your brisket was tough due to the cooking method. It is very important to realize that by cooking a beef brisket to 195 degrees F DOES NOT AUTOMATICALLY MEAN A TENDER BRISKET. "How" you arrived at that final temperature is the whole secret. You must VERY slowly approach that final temperature by cooking it at about 225 degrees (never never any higher than 250 absolute max). This is what's called LOW AND SLOW smoking. "Magical" chemistry related things will happen to the fat and collagen when you cook it this way. Those very "flavorful" and "tenderizing" chemical reactions will not occur to any great extent by cooking it any other way. If you try to hurry the process along.....the magic will not happen. And believe me you don't want to miss the magic. IMO, brining a fresh brisket that is to be smoked is absolutely ridiculous. Brining will in no way shape or form produce a better tasting brisket than one that is cooked "Low and Slow". Low and slow means cooking at a low temperature around 225 degrees F for a long time. A good test to see if a brisket is done is to press your finger into the fattiest part of the meat. If it is soft and your finger doesn't have a problem penetrating, it's ready! In the future, take your brisket and season it literally JUST BEFORE you smoke it. Use Toni Chachere's Mo Spice seasoning mix if you can find it. It has less salt in it. DO NOT brine nor season your brisket the night before. There are very specific reasons for doing it this way. Smoke it with some chips (apple-wood is best) only for the first hour or so of the process. Keep the temperature in the cooking area around 225 until it is done. I cook mine to about 180 degrees then use the very reliable and accurate finger poking test. This very simple procedure will produce the most tender, the most juicy, and the most flavorful "beefy" tasting piece of meat that you have ever eaten. The external and internal fat whithin the brisket is "magically" broken down into a "sweet" tasting chemical sugar that only occurs at certain low temperatures. The fat that does not melt away will become "to die for" good tasting.....but, very unhealthy to eat too much of it. The converted fat residue that remains inside of the brisket muscle fibers will impart that wonderful beefy taste to the meat. And the collagen will have broken down to make the meat very tender. You simply CANNOT rush this process and try to hurry it up to arrive faster at the 190 desired end point. The brisket will be done when it passes the poke test. Again, the magic will not occur if you rush this process. FYI, an 8 pound brisket will take about 10 hours to get to that tender/juicy point. This is "extremely" easy to do in a temperature controlled "electric" smoker. However, it most certainly can be done on a BBQ pit. The real brisket experts over in Texas do it all the time. Sorry to hear that your brisket did not come out well. The cooks at Cook's Illustrated don't know much about cast iron pans either. Dan Semper Fi-cus...See MoreSmoked salt question
Comments (4)I can't find it locally anymore but when I used to use it I used it in any manner. I found it more potent if I used it as a finishing item but would mix it in for instance in meatloaf or chili....See Morevieja_gw
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