beowulf573 wrote:I like cooking posts, keep them coming.
Okey-dokey. When my neighbor moved he gave me his Brinkmanns smoker. So every couple of weeks, when I know I'll be home, I smoke several things so I'll have leftovers for all the trouble.
So I smoked some beef short ribs and a whole chicken. I also threw on four links of Italian sausage for appetizers. I use applewood from my winter pruning. I took the short ribs off the smoker after about five hours, cut the meat into strips, put em in a tray and smothered 'em in barbecue sauce and put in the oven under foil for the rest of the time because I felt the meat was getting too dry. Pork is better than beef for smoking I think but beef is a challenge and since my family raises cattle, I have an endless supply of the tougher cuts (steaks and prime rib get gobbled quickly as you can imagine).
For dinner we had the choice of the beef or chicken. The other Weekender also made potato salad with bacon bits. When you smoke meats, you really can't eat as much as if they were roasted because the flavor is so strong. So you have a lot of leftovers. The next day, I got some ciabatta rolls from Costco for the leftover beef and have been eatin' on that.
Then, last night, the other Weekender took the leftover smoked chicken, mostly breast meat, combined it with stewed tomatoes with jalapenos and jarred verde sauce and made enchiladas. Smoked chicken enchiladas. That's what I'm talkin about....
