Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: colecp on September 28, 2019, 05:42:43 PM
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Baby backs, stuffed Poblano peppers and a mustard oil cabbage. I typically do a 2-2-1 with ribs but it seems as if most folks never open the smoker when it gets started. What about foiling, basting, spritzing, etc?
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Hi Chris - I don't spritz with the electric although with my old offset I did. Regarding foiling, I did it once or twice and found it more trouble than it's worth. But both spritzing and foiling are purely personal. Some do and some don't. What a few have done is foil some and leave the rest naked and choose which one passed the family test.
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Thanks! Great idea, a taste off! For what it's worth, the first cook was fantastic! I did foil out of habit but will try both methods next time.
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looks great. did you cook the meat in the poblanos first or did you put in raw?
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Thanks!
They were stuffed with pre-cooked chorizo just to get some of the grease out, then mixed with cream cheese, cheddar and sour cream I think. My wife concocted these. If it was grind beef it would have gone in raw.