From the name of the blog you likely have already realized one of the major topics of discussion...Smoking, meat mostly. At The Little Smokehouse we are equal opportunity smokers. If it comes from an animal we will smoke it, especially if it is from the Sus scrofa domesticus family. But over the next year or so I hope to smoke pork butts, briskets, cheeses, Ribs, chillies, chickens and who knows what else. With luck we might even see a "Fattie", "Atomic Buffalo Turd" (shortened to ABT for those of gentile spirit), or perhaps a "Moink Ball".
If I have a goal for this blog (and I suppose I should), it is to share my love of BBQ and good food with everyone that I can. As a rule the majority of the food will be grilled and/or smoked, but I plan to break that rule with some frequency. I welcome your comments, covet your recommendations, and would enjoy the adventure of trying any requests that you might have.
I'm looking forward to the smoked cheese! Not so sure about the ABT though. Are even my requests welcome? Even if it's pickles with that cheese?!
ReplyDelete*raising my hand to be taste tester*
ReplyDeleteSon, I find u a most amazing person. (said with joy) I like turkey but have never been able to get it salted through. the surface is nice but the salt doesn't go to the bone, so to speak. perhaps you now have the answer. mom
ReplyDeleteBrining will/can accomplish that. It partly depends on how "Salty" you want the bird. Using the above mine have not been salty, I would add another cup of salt maybe and brine for 16-24 hours. You might also do some experimentation...use the above recipe with 1/2 cup more salt and if that doesn't work add another 1/2 the next attempt.
ReplyDeletePractice is the key.
By the way, brining a bird will help with the flavor and moisture in oven roasted turkey also, so no smoker necessary to test the salt content.