Quote:
Originally Posted by Flinty_McFlint
If you knew how to use a smoker, I might suggest grinding them and adding them to your spice rub for ribs, etc. If you like putting crap on steaks other than salt and pepper (and perhaps a garlic rub), you could do that too, but then I'd look down on you more than I already do.
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I can use a smoker as well as a born-and-bred southerner. Little did I know that is what they call "damning with faint praise."
But, still, it's a good idea. And Wonk -- who is helfpul, unlike certain monkeys I know -- has recommended an electric smoker that will survive the wind-tunnel conditions at my home, and that will not result in my travelling to the poorhouse with nothing but a giant ceramic egg for company.
As for steaks, no, I don't like other crap on steaks, thanks very much. Except sauce, but I usually put that after cooking. It's an Italian trick.
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