|
East Central Nebraska | And if you are like me, the 1st time you make something is the best and I can never replicate it and can't remember exactly how I did it LOL. I also like smoking chicken. Beer butt chicken and inject it with Fat Boys creole butter and their cajun seasoning. Very moist, tasty. I make a turkey with creole butter and cajun seasoning also. Their cajun has a little bite to it, but not very spicy. Another good think to try is smoked shotgun shells. Those are pasta tubes (manicotti noodles) about 3-6 in long and about 1/2 inch hole in them. Mix up some maple sausage or hamburger and some shredded cheese. Stuff inside the tube, wrap with bacon and smoke for an hour and then turn up to get bacon crispy and hopefully your meat will be about 160. Takes some time to stuff, but well worth it. Those make awesome appetizers. Probably my favorite thing right now.
Most of my favorite seasons come from here.
https://bestnaturalbbq.com/ | |
|
Smoked baby back ribs
