I've been too busy to post everything I've smoked in the past month, so here is a bit of a backlog of drum smoking adventures:
First off, the "Spiral Thing":
Don't know what inspired me to try this, but I got a flank steak and hammered it out:
I placed asparagus, blue cheese, cheddar, and Little Louie's on top of the flattened out meat, tied it up, and threw it on the smoker for a little over 2 hours.
Words can not describe how good it turned it!
The cheeses seemed to disappear into the meat leaving the most amazing flavor and tenderness! As I type this, I wish I had some more in my mouth right now!
Another adventure I had was with some Trout and firewire veggies and chicken:
I brined the trout in salt water and sriracha for 4 hours, then covered the insides with olive oil and Arthur Bryant's fish rub:
I also cut up some veggies and chicken, stuck them on a firewire, and marinated them in Soy Vay Asian Garlic Glaze and threw everything on the drum:
Both items came out amazing!
Today's adventure was smoking a salmon. I've done it before and it has always been great!
Covered the salmon with olive oil and sprinkled some Santa Maria seasoning on it along with some lemon slices:
Salmon came out great, but it is never the same as a leftover, so I made an amazing smoked salmon salad with the leftovers. The salad consisted of chopped cucumbers, red pepper, celery, kalamata olives, mayo, and dijon mustard. I dont think I can ever eat tuna salad again after having salmon salad!
First off, the "Spiral Thing":
Don't know what inspired me to try this, but I got a flank steak and hammered it out:
I placed asparagus, blue cheese, cheddar, and Little Louie's on top of the flattened out meat, tied it up, and threw it on the smoker for a little over 2 hours.
Words can not describe how good it turned it!
The cheeses seemed to disappear into the meat leaving the most amazing flavor and tenderness! As I type this, I wish I had some more in my mouth right now!
Another adventure I had was with some Trout and firewire veggies and chicken:
I brined the trout in salt water and sriracha for 4 hours, then covered the insides with olive oil and Arthur Bryant's fish rub:
I also cut up some veggies and chicken, stuck them on a firewire, and marinated them in Soy Vay Asian Garlic Glaze and threw everything on the drum:
Both items came out amazing!
Today's adventure was smoking a salmon. I've done it before and it has always been great!
Covered the salmon with olive oil and sprinkled some Santa Maria seasoning on it along with some lemon slices:
Salmon came out great, but it is never the same as a leftover, so I made an amazing smoked salmon salad with the leftovers. The salad consisted of chopped cucumbers, red pepper, celery, kalamata olives, mayo, and dijon mustard. I dont think I can ever eat tuna salad again after having salmon salad!