/ck/ - Food & Cooking

[Anonymous No.9043940]

Shit picture, but hang with me here.

Assembled this lower end, but pretty effective smoker today. Seasoned it while friends game over for beer and relaxing and finished off the day with smoking a small pork loin.

My friend and I plan on competing next year once we settle on a dry rub and glaze/marinade.

So the end of the day comes around and we cut a few slices to taste before it rests and I'll be damned if this thing doesn't taste like some primo beef or deer jerky.

Used hardwood charcoal, pecan chunks followed by cherry chunks (ran out of pecan lol). Loin had a dry rub of Himalayan pink salt, a fresh ground pepper medly and some mild curry from a middle eastern place. These are my typical spices when cooking.

The glaze/baste/marinade, whatever it was, was brown sugar, honey, crisp apple strongbow, and cinnamon.

Over all the flavor was nice. The pepper was too strong for my liking, but man... how the hell.

[Anonymous No.9044193]

>>9043940

That's cool. Stop drinking shit beer and soak your wood chips next time.

[Anonymous No.9044212]

>>9044193
I did. Always do. Hell I even added mint tea to the water to experiment. It didn't have any effect.

Strongbow is cheap and delicious. Beer doesn't do shit for me anyways so I may was well enjoy it, yeah? I've had some high end brews and high end homebrews and I still just prefer whiskey and ginger or tasty drinks.

[Anonymous No.9044342]

>>9044193
>Soak your chips

[Anonymous No.9044486]

>>9044342
I suppose chips differ from chunks.

I soak chunks.

[Anonymous No.9045731]

>>9044342

Smoking your food without cooking it (ie. applying smoke without applying heat) allows you to have more control over how you like the meat cooked.

Smoking and cooking your meat simultaneously and hoping you get the right amount of smoke while cooking it to perfection is like spinning a roulette wheel.