"cybercat" > wrote in :

>
> > wrote in message
> oups.com...
>> Tonight I used the new propane smoker as an oven to smoke-roast some
>> pork chops. (Alan, my Great Outdoors cooker gets lots hotter than you
>> reported yours does) I'd stuffed them with feta and some blanched
>> lemon slices and minced mint. Salt and pepper on the outside, and
>> into the roaster they went. As they cooked I made a fig and balsamic
>> vinegar reduction to serve them with.
>>
>> Here's a pictu http://i10.tinypic.com/4zuuogn.jpg
>>
>
> This is an unusual and delicious sounding recipe. Nice looking plate
> view too. I love feta. After I get a meat grinder I want to get a Weber
> Little Smokey and start smoking stuff.
>
>
>

That was my plan too. But I decided to learn one thing at a time. So I
got a smoker. In fact I have a pork butt Roast sitting in one as I type.

Smokers are good for many things and learning to smoke can take a while.
It isn't just start it up and come back when you're done. You gotta check
it at least every half hour....to see if there's smoke, the temperature
is right and maybe even to mop the meat. Selecting meat cuts,
brines,rubs,finishing sauces and of course type of wood ...Why am I a
beginner spouting all this...there's more knowledgable folk around who
can tell you this.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore