Anybody out there Smoke....
 

Meat... in a smoker.

What'dya think I meant?

Been doing it more often since I retired. Boston Butt (Pork Shoulder), Chicken, Ribs, Beef Brisket.


I grew up on real BBQ...

NC style is Good, Kentucky style is great... but it wasn't till I had really good beef brisket (Texas style) that I felt like it had been missing something all my life.

I have an electric smoker. Yes, I am a suburban wannabe but so what.

How about you?

I love the taste but haven't had it for years since reading of the carcinogens that smoked foods contain. Years ago seafood restaurants in S. Florida used to put smoked swordfish on a plate for customers to enjoy free as an appetizer when you first sat down. I really miss that taste.

If anything in my house gets smoke on it, I'll call my insurance company and put in a claim for "smoke damage".

My husband took up smoking when we moved full-time to TV almost three years ago. Butts, shoulders, ribs, turkeys...oh, and May 1 will be the one year anniversary that we gave up smoking our lungs. He uses a LP gas smoker. He uses hickory and sometimes smokes with mesquite.

I have the X LARGE PRIMO. Learning to smoke meat, made a great brisket and ribs!

I don't smoke, but I have stayed at a Holiday Inn Express! :duck:

Oh... OK, I see the problem.

The instructions for my smoker say to operate the device outdoors and away from the home. ;)

I used to make smoked turkey breast. Yummy. Haven't done it for years

I use a Big Green Egg quite often to smoke and grill. I cook most of our dinners on the egg.

Seriously, I don't know what the attraction is to having food that is smoked. If I eat beef, for example, I want it to taste like beef, not smoke. That goes for anything else like sardines or whatever. When you mask the taste of the food you're eating, you're missing out on the natural goodness of whatever it is.

And as someone else has said, smoke is a carcinogen.

A friend of mine has a 500 gallon smoker. She does catering and parties. if anyone is interested, pm me and I'll let her know.

There is a much broader concern about red meat consumption and a variety of methods to prepare it.

Continuum Cancer Centers of New York | Red Meat, Smoked Meat, and Colorectal Cancer Prevention

If I had reason to believe I was at high risk, I would probably avoid all red meat and certain methods of preparation.

What I was referring to was Low temperature and Slow Cooking with Wood Smoke as opposed to Grilling (with or without wood chips) which tends to be high temp and fast. Both are referred to as BBQ in general.

Some do not like the taste of smoked meat for example Memphis BBQ. My wife does not like it. I grew up eating it from time to time.

It's funny... I have seen some people turn their nose up at an excellent beef brisket sandwich that is so tender the meat falls apart and instead choose a plain grilled hot dog or burger.

Different strokes for different folks.

You are not a suburban dweller now? I thought everyone was. Are YOU from THE city? ;)