The Smoven is perfect for Slow Smoking Boston Butts.
Clean Clear Smoke – The only way to BBQ
Smoking meat is a misnomer. Unless of course you are smoking a ham to cure it or curing fish in a smoke house.
When we talked about smoking a brisket, ribs, or a Boston Butt. You actually are just cooking it using wood – not curing it with smoke.
We don’t even think that thin blue smoke is good. With the Smoven, we guarantee that you can get clear smoke. As always, we recommend using a good quality real hardwood “lump” charcoal. Never use compressed briquettes – And leave the real wood to the pros – man it’s hard to get clear smoke from that stuff!
Tired of Store Bought Creole Seasoning?
Got tired of using the store bought #CreoleSeasoning (If I want to slather my food in expired, pure salt, I’d use salt). Decided to make my own batch to keep handy for #RedBeansAndRice or #BlackenedFish on the BBQ Grill.
Just like fixin’ anything from scratch and ditching the store bought, expired crap. Like #ChiliSeasoning, #CornBread and #Pancakes – From scratch is EXPONENTIALLY BETTER.
Used 3 teaspoons of it today today to make the the best Red Beans and Rice that I have ever tasted!
Creole Seasoning Ingredients:
3 Tablespoons onion powder
3 Tablespoons garlic powder
1 ½ Tablespoons black pepper
1 ½ Tablespoons white pepper
6 Tablespoons paprika
½ Tablespoon cayenne pepper (1/2 is a little on the light side for me, but I can adjust this at cook time based on who I’m preparing for)
1 ½Tablespoons oregano
1 Tablespoon dried parsley
1 ½ Tablespoons dried thyme
1 ½Tablespoons dried basil
Note that salt is left out intentionally. I add that at cook time for better control.