#Vlees_roken is #gezond #Horta #rookoven #roken #vlees #vis #gevogelte #groenten #ijs

#Vlees_roken is #gezond #Horta #rookoven #roken #vlees #vis #gevogelte #groenten #ijs

This recipe for Smoked Leg of Lamb on the Big Green Egg is the perfect meal for your holiday dinner. The delectable flavors of this lamb will surely please.

This recipe for Smoked Leg of Lamb on the Big Green Egg is the perfect meal for your holiday dinner. The delectable flavors of this lamb will surely please.

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Pulled pork is a great place for a beginning smoker to learn how to smoke meat. This is a simple recipe that produces moist meat with chunks of bark throughout.

Pulled pork is a great place for a beginning smoker to learn how to smoke meat. This is a simple recipe that produces moist meat with chunks of bark throughout.

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Rooknieuws - Het laatste nieuws en tips over vis en vlees roken

Rooknieuws - Het laatste nieuws en tips over vis en vlees roken

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#3 Vlees roken | BBQ trends van 2016 | Goodfoodlove

#3 Vlees roken | BBQ trends van 2016 | Goodfoodlove

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Gerookte varkenshaas in knoflook (4 personen) : Nordic Rookpan / Amerikaanse rookpan & rookoven die meer kan, Rookpan & rookoven voor binnen en buiten. Zeer compleet geleverd met houtsnippers, recepten en instructie DVD.

Gerookte varkenshaas in knoflook (4 personen) : Nordic Rookpan / Amerikaanse rookpan & rookoven die meer kan, Rookpan & rookoven voor binnen en buiten. Zeer compleet geleverd met houtsnippers, recepten en instructie DVD.

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Rokerige ribbetjes http://www.nrcnext.nl/koken/2010/08/19/rokerige-ribbetjes/

Rokerige ribbetjes http://www.nrcnext.nl/koken/2010/08/19/rokerige-ribbetjes/

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Two 10 pound beef briskets, we smoked the whole briskets (flats with points attached) for 12 hrs, @ 225°, using a mixture of hickory and pecan wood chips. After 12 hrs we separated the points from the flats, and refrigerated the flats for slicing the next day, and returned the points to the smoker for another 6 hrs, turning the electric smoker up 260°... Then chopped the points into burnt ends←bottom pic, and and sliced the flats←top pic.

Two 10 pound beef briskets, we smoked the whole briskets (flats with points attached) for 12 hrs, @ 225°, using a mixture of hickory and pecan wood chips. After 12 hrs we separated the points from the flats, and refrigerated the flats for slicing the next day, and returned the points to the smoker for another 6 hrs, turning the electric smoker up 260°... Then chopped the points into burnt ends←bottom pic, and and sliced the flats←top pic.

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Zelf paling roken

Zelf paling roken

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Zelf gerookte kip filet kip in de cameron rookoven

Zelf gerookte kip filet kip in de cameron rookoven

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