Tuesday, January 10, 2012
Last month I did a little post about a tenderloin recipe I did for Christmas dinner - something that turned out well enough that Mary said, "We could serve this to company." So for some of the roast cuts, smoking them is just what I have in mind for preparation.
In fact, here's a photo of my little smoker - I bought this on clearance from Tractor Supply last year and have done a few meals on it so far. I have more in mind, of course.
There's no shortage of inspiration on the topic. I get comments and suggestions all the time on things to try. I've even been given some excellent pieces of wood - in particular a big section of white oak - from friends. And we have a couple of hickories on the property that I use whenever I can.
Yes, that'll do.