Little Brown Egg - Terra Cota smoker
Posted June 15 2009 - 8:20 PM
Posted June 15 2009 - 8:43 PM
Some meat and some fire, thats really all it is.
Posted June 16 2009 - 5:54 PM
A pair of leather gloves and grab the sides of what would be the base and it comes right off. I am smoking some bluefish that I caught Sun right now after an overnight brine and a drying session. First time smoking fish so I figured I'd start with some yellow eyed demons since I haven't found another way to actually enjoy eating them. This time I figured I'd at least enjoy drinking a beer and watching stuff burn and smoke.
Posted June 16 2009 - 5:56 PM
Posted June 16 2009 - 6:46 PM
Posted June 16 2009 - 7:06 PM
Posted June 16 2009 - 7:18 PM
1/2 cup salt
just under a 1/4 cup molasses
a medium palmfull of peppercorns
about 8 shakes of Franks Red hot sauce
I let that sit overnight and then pulled the fillets out and let them air dry on a drying rack in the fridge overnight. Took them out for a couple hours before I smoked them to continue the drying process. I brought the little brown egg up to temp added the soaked Hickory chips and let the magic happen. I didn't know these flavors could ever be achieved by me. I've had smoked salmon but never homemade and it never tasted this good. This is incredible, I never believed that I could take yellow eyed demon and make it taste this good.
Posted June 16 2009 - 7:26 PM
Posted June 16 2009 - 7:57 PM
Originally Posted by RI: best part of CT
That's cool! I've seen a similar setup on line somewhere..they used an electric hot plate in the bottom with wood chips in a pan on the burner.
Your dealing with electricity, flammables and liquids, don't even try that method. I tried that method a few times and I couldn't get the temps right, it would either be too hot or not hot enough. It's easier just to use charcoal.
Posted June 16 2009 - 8:48 PM
I am going in
Just a little
Posted June 18 2009 - 12:49 PM