The next time you smoke a turkey or chicken in that new smoker ya get for christmas, try cooking it half way in the oven first. Then the smoke cooked flavor will be a bit milder and more enjoyable.
After rubbing down the roast with the Powder Forte, I placed it in the smoker and let it cook for about an hour before basting it with olive oil. Once I got a good coat of olive oil on the roast, I didn't need to keep it basted that much. For a venison roast, I'd probably lard the roast. Temperature was kept down to 250F for the duration of the smoke. Applewood chips were used over hardwood lump charcoal (mesquite, but it's what was available) and the meat stayed in the smoker for about 5 hours for a 4-5 lb. roast.Francesco Sirene said:Powder forte or 'strong spice' was a generic spice-mix, commonly used by cooks in medieval and renaissance cuisine for seasoning food. It is rather like today's curry powder or five-spice powder, which are blends of several different herbs and spices.
The components of powder forte varied from country to country and kitchen to kitchen, but were basically strong spices such as black pepper, long pepper, cloves, nutmeg, mace, cinnamon, ginger, etc. There could be as few as two or three ingredients or as many as a half dozen or more.
We do have an extant C.14th Venetian recipe for powder forte.
Personally, my favorite and the basic mixture I use in my kitchen, is:
1 part cloves
1 part fresh nutmeg
1 part mace blade
1 part black pepper
1 part grains of paradise
3 parts long pepper
All ingredients are freshly ground.
I didn't think you could live in Texas and not know how to smoke food. Who let him in?im new to smokin', so i need tips n' tricks to bein' a successful smoker.
Two good topics here!How do you guys stand on the big rub versus sauce controversy?
One of my favorite grill recipies is beer can chicken. After I had the rub on the chickens they were so beautiful I made the guys at the station look at them before I grilled them!
Be careful when ya go to plant a smooch on her.......JLA This is me and her...She is my sweet heart, we keep each other hot......Crpdeth
We really need to have you two over for dinner...I wish we were a few miles closer.Makes me ravenously hungry just thinking about it, donny !!!!!!
i could probably figure it out, im just impatient and hungry, i can grill a divine 1" thick steak, no matter the cut, done perfectly medium to medium rare in a 500 degree pit in less than 6 minutes. BTW thats good eatn... but i never have really wanted to try smokin, but now im ready to adventure...I didn't think you could live in Texas and not know how to smoke food. Who let him in?
That steak sounds right. I don't have any tips better than the experts here already offered,but... I know a cold beer in hand is really key to a proper meal of smoked anything. I use a infared heat gun,made by Fluke, that we use to find hot spots in electrical switchgear, to read temps on my meat. works real well and is easy to use. I confirm with a meat thermometer and the grill thermometer. Temp control is,I believe, key.i could probably figure it out, im just impatient and hungry, i can grill a divine 1" thick steak, no matter the cut, done perfectly medium to medium rare in a 500 degree pit in less than 6 minutes. BTW thats good eatn... but i never have really wanted to try smokin, but now im ready to adventure...
RON... you do know they make little blue pills for that now a days ?!!!!I smoked when I was younger but now the fire is out and the smoker is rusted out just a shell left