Monday, January 16, 2012

That was a day to be indoors [yesterday], blowing snow, clear sky, wind chills from -36 to -32.
Even Siutik did not make a fuss to go out and play, she was content with the odd bathroom break and lay around or sit at the window watching the vortex blowing snow in circles outside the living room window.
She did get plenty of exercise Saturday with a couple of runs, a walk and some running around me in circles.

Similar weather for today and the rest of the week it seems.

I had a prime rib roast out for yesterdays evening meal, but then thought about maybe using the new stove top smoker to try it out.

I had already applied a dry rub and let it sit for about 3 hours.

After some Google searches I was apprehensive about smoking a larger piece of meat, most forums were saying that their smokers did not impart the smoke into the meat adequately. Some said theirs poached more than smoke.

Bugger it I said to self, give it a go anyway. I did borrow one bit of advice. After starting the smoking process on the stove top I then put it into a low oven [300] for two hours.

The result was meat well done, just as Fran likes, but it was tender and still moist. The smell of the smoke in the kitchen was apparent but not overwhelming and there was not a hint of actual smoke.

So all in all a good result. have several sizes of the smokers plus the special wood chips, no soaking and only use 1 to 2 tablespoons for each use. Looking forward to doing some fish, and of course ribs.

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Going to have to drag myself out for some banjo practice today, will have to use the steel job instead of the plastic one, that blowing snow really packs in tight.

1 comment:

Shammickite said...

OlderSon has a big outdoor smoker, he uses it a lot in the summer.... it does a great job on ribs.