Free For All Posted June 15, 2008 Report Posted June 15, 2008 catesta said: Free, did you smoke anything this weekend? I've been out of town and am working for the next couple weeks, so it will be awhile before I officially christen R2D2. But to answer your question, yes, I did smoke something. In the meantime, check out this site I recently discovered. Breakfast meats deluxe. Nueske's Quote
Soulstation1 Posted June 15, 2008 Author Report Posted June 15, 2008 Tried chix cooked with a beer can for the first time Yum-Yum Just don't wear a white t-shirt Quote
catesta Posted June 15, 2008 Report Posted June 15, 2008 Free For All said: catesta said: Free, did you smoke anything this weekend? I've been out of town and am working for the next couple weeks, so it will be awhile before I officially christen R2D2. But to answer your question, yes, I did smoke something. In the meantime, check out this site I recently discovered. Breakfast meats deluxe. Nueske's Nice! Quote
AndrewHill Posted June 22, 2008 Report Posted June 22, 2008 Had a huge BBQ party planned tonight until it got rained out. Was going to have: chicken, ribs, dogs, brats, burgers and homemade potato salad. Quote
Soulstation1 Posted June 25, 2008 Author Report Posted June 25, 2008 any really good recipes for potato salad?? Quote
andybleaden Posted June 26, 2008 Report Posted June 26, 2008 (edited) BBQs over here in Europe also include a free game...called first one out is a big girl (this looks like poland to me) We do not seem to get the same food over here by the looks of what you guys in the US get Edited June 26, 2008 by andybleaden Quote
Free For All Posted July 1, 2008 Report Posted July 1, 2008 Finally going to christen the new smoker tomorrow! Pork shoulder (just rubbed it down w/pepper, smoked paprika, turbinado (raw) sugar, dry mustard, salt and cayenne pepper and put it to bed for the night) will go on for about 6 hours or so, w/hickory and pecan for smoking. It will be the first time I've used this smoker, I think the results will improve as the smoker gets a little "funkier". Hopefully pulled pork sammich w/cole slaw on top tomorrow pm. I also made a batch of mustard-based Carolina-style BBQ sauce. It's simmering right now and smells mighty fine. I'm looking forward to an all-day grill project, it'll give me a chance to listen to some recent Mosaic purchases. The only problem is it will be way more food than I can eat. Perhaps a delivery to the FSU music office will be in order on Wednesday........ Quote
Free For All Posted July 1, 2008 Report Posted July 1, 2008 Pork butt went on about three hours ago. Mopping every hour or so. Current meat temp: 132 degrees Target meat temp: 170 Quote
Soulstation1 Posted July 1, 2008 Author Report Posted July 1, 2008 sounds good......... how is R2D2 holding up? Quote
Free For All Posted July 1, 2008 Report Posted July 1, 2008 Soulstation1 said: how is R2D2 holding up? It's doing great. I think the results will improve as it gets "seasoned". Previous smokers I've tried (Brinkman mostly) had poor air circulation- the coals sat in a bed of ash. This one has a much better design, the ashes fall through a grate so the coals don't suffocate. Current meat temp: 140 Quote
catesta Posted July 2, 2008 Report Posted July 2, 2008 The updates stopped but I'm guessing it turned out good. Quote
Free For All Posted July 2, 2008 Report Posted July 2, 2008 Yes, it came out very good. Nice crust outside and very tender inside- the mop kept it moist. It shredded beautifully. I put it on a bun w/some cole slaw on top. I think next time I'll tweek the rub recipe a bit- the one I used was a little peppery, and I think I'll use brown sugar. Overall a very satifactory first effort on the new smoker. Quote
Jim Alfredson Posted July 2, 2008 Report Posted July 2, 2008 So when you coming up to Michigan with Lil' Smoker for the 1st Annual Organissimo BBQ? Quote
Free For All Posted July 2, 2008 Report Posted July 2, 2008 When we do the Organissimo w/big band project..... Quote
catesta Posted July 2, 2008 Report Posted July 2, 2008 Free For All said: Yes, it came out very good. Nice crust outside and very tender inside- the mop kept it moist. It shredded beautifully. I put it on a bun w/some cole slaw on top. I think next time I'll tweek the rub recipe a bit- the one I used was a little peppery, and I think I'll use brown sugar. Overall a very satifactory first effort on the new smoker. I'm a big fan of using brown sugar as a major component of a barbecue rub. When doing ribs I use a simple brown sugar, kosher salt, and black pepper rub. Quote
catesta Posted July 5, 2008 Report Posted July 5, 2008 I've had a rack of pork ribs on the grill for about 2 1/2 hours. Just added another smoke pouch and going to let them go another hour. I used Neely's rub of paprika, onion powder, and brown sugar but added some black pepper and a pinch of kosher salt as well. Quote
Chuck Nessa Posted July 5, 2008 Report Posted July 5, 2008 Let us all see jpgs of your bellies. Quote
catesta Posted July 5, 2008 Report Posted July 5, 2008 I'm not going to eat the whole thing by myself. Quote
Parkertown Posted July 6, 2008 Report Posted July 6, 2008 This thread is makin' me hungry!! (These pretzels are makin' me thirsty!!! ) Quote
Soulstation1 Posted July 6, 2008 Author Report Posted July 6, 2008 July 5th BBQ 1 Rib Eye Steak Chix 4 Hot Dogs 3 Hamburgers 2 Sauages Quote
catesta Posted July 20, 2008 Report Posted July 20, 2008 (edited) I put chicken on about 50 minutes ago. Low and slow at 275, still needs about 20 more minutes before I can hit it with some sauce. Edited July 20, 2008 by catesta Quote
Soulstation1 Posted July 20, 2008 Author Report Posted July 20, 2008 How did the chix turn out? Quote
Willard Posted July 28, 2008 Report Posted July 28, 2008 (edited) Free For All said: Hmmmm........... Free For All said: hey hey too expensive stuff . How to make a Smoker from a Trash Can? http://cruftbox.com/cruft/docs/elecsmoker.html Edited July 28, 2008 by Willard Quote
AmirBagachelles Posted July 28, 2008 Report Posted July 28, 2008 Big W's, on route 22 in Wingdale, NY, about 80 minutes north of the GW Bridge. It's certainly the best I've ever had around here. http://www.bigwsbbq.com/nyt2003.htm Quote
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