cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
Hi all,
Ok, as I get ready to fire up my new offset...thinking what to put in it.
Of course, I plan to do mostly beef and pork.
But I'm thinking I love other meats too...but I've never had them smoked.
Like with lamb....I'm guessing lamb chops would be too small to deal with, but what about a leg of lamb...maybe boneless so that it lays flat like a brisket.
How would ya'll season that? Any experiences with smoked lamb? How was it? What sort of temps do you go for...what "feel"....?
I've heard of smoked duck, but never had it. I've not had a lot of duck I like, but the few times I liked it...I REALLY liked it.
Those things give off so much fat...would you put a pan under the grate to try to catch some of that...not only for ease in clean up, but to uses smoked duck fat to fry potatoes, etc in? Or to confit something?
In a big offset....can you do a smoked salmon? I know you could cook it fully, but is there a way to somewhat "cold smoke" it? Would you cure it first and THEN add just a little smoke to it?
Any other fish?
I live in Louisiana....and love oysters. I like'em RAW....and chargrilled with the parm cheese and butter and seasonings...YUM. What about smoked oysters?
Anyone had them?
Are they good on their own, or would this be more of an ingredient in a gumbo/jambalaya or something else?
Anyone smoked wild hogs? Anything to watch there on those?
Anyone smoked deer or other game?
Anyway, just trying to think of some other fun things to toss in there and I figured with the collective experience and wisdom on the group, ya'll might could give me some things to look for and try.
Thank you all in advance,
cayenne
Ok, as I get ready to fire up my new offset...thinking what to put in it.
Of course, I plan to do mostly beef and pork.
But I'm thinking I love other meats too...but I've never had them smoked.
Like with lamb....I'm guessing lamb chops would be too small to deal with, but what about a leg of lamb...maybe boneless so that it lays flat like a brisket.
How would ya'll season that? Any experiences with smoked lamb? How was it? What sort of temps do you go for...what "feel"....?
I've heard of smoked duck, but never had it. I've not had a lot of duck I like, but the few times I liked it...I REALLY liked it.
Those things give off so much fat...would you put a pan under the grate to try to catch some of that...not only for ease in clean up, but to uses smoked duck fat to fry potatoes, etc in? Or to confit something?
In a big offset....can you do a smoked salmon? I know you could cook it fully, but is there a way to somewhat "cold smoke" it? Would you cure it first and THEN add just a little smoke to it?
Any other fish?
I live in Louisiana....and love oysters. I like'em RAW....and chargrilled with the parm cheese and butter and seasonings...YUM. What about smoked oysters?
Anyone had them?
Are they good on their own, or would this be more of an ingredient in a gumbo/jambalaya or something else?
Anyone smoked wild hogs? Anything to watch there on those?
Anyone smoked deer or other game?
Anyway, just trying to think of some other fun things to toss in there and I figured with the collective experience and wisdom on the group, ya'll might could give me some things to look for and try.
Thank you all in advance,
cayenne