Recent content by Durangosmoker

Did swordfish sous vide last night with only moderate success. In a bag with salt, pepper, fresh dill, butter, and lemon slices. Put it in the water bath at 125 degrees for 30 minutes. Then took it out of the bag, dried it, and browned it with the searz-all. Came out fully cooked and moist, but...

Found this in my local Tops Supermarket today, and was intrigued, so I bought it. Butter tastes great, but no smoked flavor that I could detect. I've emailed the company, and I'll let you know what they say. But it got me thinking. Butter would have to be frozen rock hard, and obviously cold...

I want to serve smoked scallops over greens as an appetizer for New Year's Eve, but not sure how to go about it.  I am thinking just a rub of salt and pepper, and then smoke on the rack at about 200 for about half an hour, then reverse sear. I don't have a cold smoke plate or an auber, or I...

Nor sure where to post this... but: Anyone ever smoked Goat? The goat cheese lady at the local Farmers' Market was selling goat meat the other day, so I picked up a 2.3lb. shoulder roast. So far, I brined it overnight, rinsed it, and rubbed it with a Jamaican Jerk paste, and wrapped it and put...

I find my pork chops usually turn out a bit tough and dry, so I thought they might be an ideal candidate for a sous vide treatment.  So I got 2 bone in loin chops, sprinkled them with salt and pepper, and sealed them in a bag with 2 Tbs each of grainy Dijon mustard and maple syrup.  Looking...

A couple of weeks ago I did a 4 day chuck roast, which, as we know, is simply amazing.  But I felt the texture was a bit too tender, almost mushy. So I finally got around to doing another one, but this time I went for fast food, and only (!) cooked it in the sous vide for 3 days at 131.  The...

So last weekend I made my first fatty.  After watching a couple of videos on you tube about how to make them, I poured myself a glass of liquid courage, and set out to conquer the beast.  It was surprisingly easy.  Stuffed with peppers, green onion, and Jack cheese, and into the smoker at 250...

It is soft shell crab season where I live.  Anyone ever tried smoking them? Not sure what they would be like, but any thoughts on how to go about it would be appreciated. TIA

OK, so it has been a while since I have done ribs.  I did the usual prep work (remove membrane, coat with mustard, cover with rub, wrap with plastic wrap and overnight in fridge), and as I was putting them in the #2, I had a question.  Since I have a #2, the racks of ribs (there are 2) had to be...

Last night I needed a quick meal, so I picked up some tenderloins, rubbed one with mustard and Cowboy BBQ rub (from Spice Hunter), and the other with mayo and a mushroom rub that I had bought a while ago.  Let them sit for a couple of hours, and then into the smoker at t250 degrees with 2.75 oz...

I recently received a Sampler Box of assorted woods from Maine Grilling Woods, and am having fun learning how each tastes.  Last week, I smoked a chicken using North Atlantic Olive wood, and it was terrific.  I had never heard of the tree before (I know about Russian Olive, but this is supposed...

So my local grocery store had this really cute 2 pound bit of pork butt on sale, and I had to buy it.  I gave it the usual mustard and dry rub marinade, but didn't brine it, and an overnight in the fridge to "get happy", and put it in the smoker at 4:30 pm.  Smoker set at 225 degrees.  it is now...

I am thinking of taking 2 smoked half duck breasts to my sister's for Christmas Eve nibbles, but have some questions. I will brine it, but probably just rub with salt and pepper. The meat has a thick layer of fat (good stuff) under the skin... I usually just pierce the skin to let the rendered...

Hi, I'm Eric from the Hudson Valley, unless I managed to get out to Durango, Colorado, my other favorite place.  I'm new to smoking meat, but use my weber charcoal grill when I want to play with fire.  Just got the SI - 2, and was supposed to share it with a buddy of mine, but now I'm not sure I...

Did my first smoke this afternoon in my new Model 2:  Two full racks of ribs and a bunch of chicken drumsticks.  The chicken I just sprinkled with salt and pepper before putting in the smoker, but I had coated the ribs with mustard (after having removed the membrane - what a pain! anyone want to...