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Old 05-04-2013, 03:22 PM   #3
landarc
somebody shut me the fark up.

 
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Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I don't but, I got other tricks.

1. I use smoked salt and smoked paprika to add smoke flavor to a condiment that otherwise doesn't see smoke.

2. I use smoked jalapenos, I prefer to smoke the green ones. You can do same with milder peppers.

3. I use meat trimmings. There are always chunks of left over bark and pieces of meat I opt not to serve, these get frozen until I choose to make sauce, then I add them in.

4. If I am panning or foil wrapping, I freeze the drippings, it is smoky, fatty and salty, add some of that to the mix, best liquid smoker ever.
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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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