My First Smoke!

[catfishd]

Not my first smoke but first on this pit. So I ask you what should I do? Doctor has limited me unfortunately. I can have tender meats like certain cuts of beef which if done right a brisket is very tender. Chicken,pork,lamb,and so on. I just cannot have grisley meats. I was thinking maybe a packer and some ribs and maybe a chicken to boot for dinner the following week. Give me some ideas guys

[OSD]

How about a stuffed pork loin? BC chicken sounds good too.

[bowhnter]

What Jim said....

And how about a meatloaf, or some Salmon

[JamesB]

How are you feeling and how is your stamina? I ask because a brisket can be a lengthy ordeal. Chicken and ribs may be a better fit if your not operating at full steam...

Glad to hear that your healing up!

James.

[honu41]

Hey Catfishd...

Ditto on what the guys said above. I think any grilled fish, pork tendeloin or chicken with some grilled veggies or fruit salsa.

The key is to take it easy until you are fully recovered and ready to "rock and roll" around your smoker.

malama pono a hui hou,

[DaHorns]

I think I'd go for some chicken. Acctually thinking about it this weekend if I have time.

We have a BIG crawfish boil this weekend, can't wait!

[JaCK2U2]

It's supposed to be nice this weekend, so like the others said, chicken or pork. A nice loin and split or halved chicken take about the same amount of time, less work and more time to relax and enjoy.

[catfishd]

Thanks for the tips guys. I am going to enjoy this weekend and kick on the lake and relax and catch some fish. The family wants ribs lol everytime I ask them what they want me to Q they always say ribs. I can do them blindfold so that is what I will do. I might throw on some Redfish wraps as well. I use mozzarella and jalepeno and cream cheese the wrap the redfish fillet and add my seafood rub then coat with olive oil then wrap in bacon. cook indirect. Take in mind though I precook the bacon till it is almost done then wrap while it is still limp. Reason being fish dont take long and I cook over direct heat. When I do deer or chicken I dont do this. Thanks for all the input I just thought of a question I need to start another post