SPG rub (my own) smoked on 18 WSM with pecan and apple chunks, for 3 hours then used Malcom Reed’s braisig liquid recipe for 2 hours fork tender then with some jasmine rice. Good eating.
by tonka00
3 Comments
Cosmic_Gumbo
I love Malcolm’s videos. He breathes so hard I worry for him sometimes.
elmersfav22
My mum used to put kidneys in there too. And cook it for maybe 3 days. In a big pot. On a wood fired stove. I can still remember that hearty stew filling me up on a cold winters eve. I have tried to replicate it but just can’t get it the same.
Zoulzopan
can you still taste the smoke after you braised them?
3 Comments
I love Malcolm’s videos. He breathes so hard I worry for him sometimes.
My mum used to put kidneys in there too. And cook it for maybe 3 days. In a big pot. On a wood fired stove. I can still remember that hearty stew filling me up on a cold winters eve. I have tried to replicate it but just can’t get it the same.
can you still taste the smoke after you braised them?