Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: smokeasaurus on October 06, 2012, 08:28:02 PM
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I gotta stop posting after Muebe does!! ;D
I posted this recipe a while back that I got from Dave at Miners Mix and it is real good!! Went 2 hours at 240 and used Sugar Maple for smoke. Finished em in the oven at 375 cause the natives were getting restless (http://i1213.photobucket.com/albums/cc469/s1cott11/1987_food.gif)Check it out:
(http://i1213.photobucket.com/albums/cc469/s1cott11/004-56.jpg)
(http://i1213.photobucket.com/albums/cc469/s1cott11/005-32.jpg)
(http://i1213.photobucket.com/albums/cc469/s1cott11/006-19.jpg)
(http://i1213.photobucket.com/albums/cc469/s1cott11/004-57.jpg)
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-175.jpg)
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Looks good Smoke...I mix the Fine Swine and Bovine with ranch - or even plain yogurt with a splash of apple cider vinegar.
T
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Great color on that chicken Smoke ;)
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That chicken sure looks awfully good. I am liking what I've read about those Miners Mixes.
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Smoke, does it get overwhelmed with a strong ranch flavor? Never tried a creamy dressing on chicken.
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Looks like some good chicken with a great color.
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the flavor is not overwhelming at all...you can pick up the spices a bit but it is a nice change of pace.
I was going to do em in the kettle but I thought about the mess of dripping ranch sticking to the bottom so I used the Tex....i would suggest foiling the bottom of the grill if that is what is being used for an easier clean-up........