Smoking Page

Using a large old style Big Green Egg.


Woogeroo’s Brine for smoking birds
(aka: My Brine)

1 gallon water

1 cup Kosher/gourmet salt

1 tablespoon each:

Black Pepper
Chili powder
Lemon Peel
Basil Leaves
Oregano
Thyme


alternate version:

Subtract black pepper and use Tony Cachero’s Creole Seasoning instead.


Woogeroo’s Brine Number 2 for smoking birds

1 gallon water

1 cup Kosher/gourmet salt

1 tablespoon each:

Black Pepper
Lemon Peel
Italian Seasoning
Sage

After brining the birds and letting the brine drip off, I rub olive oil all over the bird before placing it on the grill.


Small articles detailing preparation, cooking and end result with cooking various meats:

4 Cornish Hens : 05/24/2003

1 full rack of Pork Loin Ribs : 05/26/2003

2 small racks of Pork Loin Ribs : 06/29/2003

1 – 7.5 lb pork shoulder/boston butt : 07/04/2003

2 almost 4 pound brined chickens : 07/13/2003

1 – 1.5 lb pork loin : 07/27/2003

1 – 6.25 lb spatchcocked chicken : 07/27/2003

1 – 2 pics – spatchcocked chicken : 01/22/2006

6 pics – burgers, chicken breasts : 08/02/2009

one halved chicken – 1 pic : 12/24/2009


fixer upper work on the old Egg – April 2014


Links to more useful & informative Smoking/Q/Barbecue sites…


House of Woogeroo