Happy Memorial Day!
For most, it’s been a long weekend filled with steak, hamburgers, chicken, hot dogs, brats, maybe even some fish…in other words, barbecue city! Mmmm meat!
And for a lot of people, the common grill is the meat cooking method of choice, but maybe that’s because they have yet to experience meat from a smoker.
I have a friend who’s husband is obsessed with his smoker. He owns a Cabella and he thinks it’s amazing!
Because of his obsession (and because I love meat), I bought my dad a Great Outdoors gas smoker
I mean just think about it, all the great places people love to eat: Smokey Bones, Bandana’s, Pappy’s…all smoked.
I think a smoker just gives meat something that no other cooking tool does. It keeps meat moist because it doesn’t expose it to the extreme temperatures that cooking on a grill does and the meat is always more flavorful. Sure you have to cook it longer than using a grill, but it’s worth waiting for!
Some tips to get you started from the smoker experts (or from the 2 people I know who own smokers):
- Brand doesn’t matter. All smokers do the same thing
-
Apple wood chips
with rainbow trout is delicious - Mesquite and Hickory wood chips are generally best to use for beef and pork
- Mixing wood chips is acceptable: a little apple with hickory or pecan, maple and hickory =deliciousness
- Don’t use Peach fruit wood chips. They do not make your meat taste good.
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