Free For All Posted June 15, 2008 Report Share Posted June 15, 2008 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 Link to comment Share on other sites More sharing options...
Soulstation1 Posted June 15, 2008 Author Report Share 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 Link to comment Share on other sites More sharing options...
catesta Posted June 15, 2008 Report Share Posted June 15, 2008 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 Link to comment Share on other sites More sharing options...
AndrewHill Posted June 15, 2008 Report Share Posted June 15, 2008 The ribs were amazing Quote Link to comment Share on other sites More sharing options...
AndrewHill Posted June 22, 2008 Report Share 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 Link to comment Share on other sites More sharing options...
Soulstation1 Posted June 25, 2008 Author Report Share Posted June 25, 2008 any really good recipes for potato salad?? Quote Link to comment Share on other sites More sharing options...
andybleaden Posted June 26, 2008 Report Share 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 Link to comment Share on other sites More sharing options...
Free For All Posted July 1, 2008 Report Share 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 Link to comment Share on other sites More sharing options...
Free For All Posted July 1, 2008 Report Share 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 Link to comment Share on other sites More sharing options...
Soulstation1 Posted July 1, 2008 Author Report Share Posted July 1, 2008 sounds good......... how is R2D2 holding up? Quote Link to comment Share on other sites More sharing options...
Free For All Posted July 1, 2008 Report Share Posted July 1, 2008 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 Link to comment Share on other sites More sharing options...
catesta Posted July 2, 2008 Report Share Posted July 2, 2008 The updates stopped but I'm guessing it turned out good. Quote Link to comment Share on other sites More sharing options...
Free For All Posted July 2, 2008 Report Share 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 Link to comment Share on other sites More sharing options...
Jim Alfredson Posted July 2, 2008 Report Share Posted July 2, 2008 So when you coming up to Michigan with Lil' Smoker for the 1st Annual Organissimo BBQ? Quote Link to comment Share on other sites More sharing options...
Free For All Posted July 2, 2008 Report Share Posted July 2, 2008 When we do the Organissimo w/big band project..... Quote Link to comment Share on other sites More sharing options...
catesta Posted July 2, 2008 Report Share 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. 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 Link to comment Share on other sites More sharing options...
catesta Posted July 5, 2008 Report Share 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 Link to comment Share on other sites More sharing options...
Chuck Nessa Posted July 5, 2008 Report Share Posted July 5, 2008 Let us all see jpgs of your bellies. Quote Link to comment Share on other sites More sharing options...
catesta Posted July 5, 2008 Report Share Posted July 5, 2008 I'm not going to eat the whole thing by myself. Quote Link to comment Share on other sites More sharing options...
Parkertown Posted July 6, 2008 Report Share Posted July 6, 2008 This thread is makin' me hungry!! (These pretzels are makin' me thirsty!!! ) Quote Link to comment Share on other sites More sharing options...
Soulstation1 Posted July 6, 2008 Author Report Share Posted July 6, 2008 July 5th BBQ 1 Rib Eye Steak Chix 4 Hot Dogs 3 Hamburgers 2 Sauages Quote Link to comment Share on other sites More sharing options...
catesta Posted July 20, 2008 Report Share 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 Link to comment Share on other sites More sharing options...
Soulstation1 Posted July 20, 2008 Author Report Share Posted July 20, 2008 How did the chix turn out? Quote Link to comment Share on other sites More sharing options...
Willard Posted July 28, 2008 Report Share Posted July 28, 2008 (edited) Hmmmm........... 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 Link to comment Share on other sites More sharing options...
AmirBagachelles Posted July 28, 2008 Report Share 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 Link to comment Share on other sites More sharing options...
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