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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our
Smoking Basics Publication
. For delicious recipes, try Justin Moore’s
, Greg Bate’s
BBQ Dr. Pepper Chicken
, Bobby Flay’s
or Dr. BBQ’s new
Maple Brined Pork Chops
. Need dessert? Finish off your meal with some
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Here's a link to a curing/hot smoke process that works well for me: http://fishcooking.about.com/od/smokebrine/ss/smokingfish.htm I generally only cure for about 4-6 hours. After air drying, I hot smoke (apple , cherry or adler) at around 200*F (+/…
Thanks for the info
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