Smoked my first meat today....

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semlin said:
never tried southern bbq ever. up here, a bbq is what you guys call a grill. there is nowhere in bc i know of that serves any kind of smoked meat bbq. i have tried slow cooked jamaican pork a few times before and it was overcooked and sucked ass.

so at least i would be objective
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There should be tons of places that sell smoked fish, though, right? :hhmm:

At least, that's true on the east coast. Nova Scotia is just lousy with smoked fish places. (Lousy = riddled with, as in full of lice.) Real tasty stuff.

Smoked meat? I bet it's out there.
 
beaufort-fj60 said:
I experiment with Boston butts at least once a week. The local Piggly Wiggly sells butts for 89 cents a pound. Thermometers are key, and I'm just s***ting you guys with the Yankee thing. I'm a pure blooded Yankee that has lived in the south for a looong time.

I usually stay around 160-170~ish, or try to stay in that range. I start the initial fire with lump/chunk charcoal then I switch to freshly cut water oak for the rest of the smoking. I add about a pound of water oak and a few chunk charcoal pieces ever 45-60 minutes. It spikes at 350 + for about 10 minutes then the temp drops down for the remaining 35-50 minutes. When the fresh wood flames up it usually boils the water pan and just licks the edges of the meat. That is where the char comes from. I personally like the charged ends and smoky fat top.
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infidel.
 
i love how this thread is now about canada.

food_poutine_closeup.jpg
 
yooper said:
Brian you should definitely read The Ultimate BBQ Thread if you haven't already. :cheers:
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Once I saw that thread, I went over every post. :cheers:

yooper said:
Thanks for being straightforward with some real advice for once instead of just being an a******.

Yeah I won't do the oven thing, it's just wrong. You're right to call me on that.

What happened that made me go hot: My first Boston butt was smoked without a thermometer and it was fxxxing amazing, basically I cooked it until it got tender. A couple butts later I got a fancy thermometer and cooked the next one to 175° and it was a little tough. So with the next one I went to 185° and it was awesome, tender but still moist even though it took a full hour longer. I've cooked to 185° since with excellent results. I'm willing to try a lower temp again, maybe I just got a bad piece of meat that one time?

This yankee is just trying to learn. I've made some amazing BBQ in the last few years since I started. I can't fly to Alabama for a sandwich so I've got to do something...
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Actually, I appreciate it, because that's how I'm cooking for now. It's an easy way for a novice to get started. I'll work up towards the "big dog" methods later.

semlin said:
never tried southern bbq ever. up here, a bbq is what you guys call a grill. there is nowhere in bc i know of that serves any kind of smoked meat bbq. i have tried slow cooked jamaican pork a few times before and it was overcooked and sucked ass.

so at least i would be objective
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When I was in Victoria in '82 and '02, I couldn't find any BBQ place. The only smoked anything I found was Guinness Smoked Beer. Tasted like someone filtered dark Guinness Stout through a burned down house. That was the darkest, nastiest beer I ever had. I had to shave my tongue when I finished it.

semlin said:
i love how this thread is now about canada.

food_poutine_closeup.jpg
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You like barf on your fries?

When my wife's grandmother had a restaurant in Montreal, they made American Fries. The difference is the potatoes are boiled first for American Fries, not just blanched.

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OK, BBQ question.... I see that famous BBQ joints serve up smoked and BBQ'd beef brisket. How does that jibe with pork being the only BBQ meat?
 
Brian in Oregon said:
OK, BBQ question.... I see that famous BBQ joints serve up smoked and BBQ'd beef brisket. How does that jibe with pork being the only BBQ meat?
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Oh s***, here we go again...........................

Nice thread you have here Brian.
 
Brian in Oregon said:
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OK, BBQ question.... I see that famous BBQ joints serve up smoked and BBQ'd beef brisket. How does that jibe with pork being the only BBQ meat?
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BBQ is extremely regional and varied.

Southerners like to smoke pork and they think they own BBQ.

Texans like to smoke beef brisket and they think they own BBQ. Texas style BBQ beef brisket is a completely different dish from the other BBQ styles.

Chicken smokes up really nice and is a good way to start out. You can smoke boneless skinless chicken breasts in less than an hour, half chickens in a couple hours.

There are a gazillion varieties of spices and sauces from all over the country.

A smart large chain restaurant or one that's not in one of the endemic BBQ areas will include multiple BBQ styles.
 
Liam said:
are you kidding me? Liam owns the BBQ threads........

why dont you guys go boil some ribs...
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boiling ribs in vinegar and spicy things is the s***.... then you crisp it on the grill. It's like rib Carnitas. Shut the hell up and go eat some fatty steak.


I personally think ribs are too fatty. Boiling them reduces some of the fattiness.
 
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dude........you know I am there
PhilC64 said:
I'll put up $250 of my own cash for you to come up and try to beat my BBQ. Then again being the typical blowhards you've all proven to be, you'll have a readily available excuse. (The possum got out of the trap, my sister is having my baby, can't get my truck off the blocks in the front lawn, I can't drive my house that far, my still needs tending to....etc)
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PhilC64 said:
Hmmmm I make a nice fire out of lump charcoal. Add a a few chunks of my favorite de-barked hardwood. Wait until all the heavy smoke dissipates, then add my heavily seasoned hunk o meat on the grate fat cap up. About 5 hours later I add more lump and more chunk. I flip and turn the hunk o meat. A couple hours later I refill the water pan and flip and turn the meat. I do this until my butt's do that wabba wabba thingy. I pull the center bone and voila, I have a smoked butt that would make Beaufart wish he was a Yankee again! Smoked butt is the ONLY piece of meat I will put a sauce upon. It would be un-American.


So does the Beauf water down his hardwood? Does Water + Oak = Water Oak?
Why do all the fire control? If you build a good clean burning fire it will maintain a good average temp throughout the cook. As you notice I said average! The temps will dip when the water pan is low, the charcoal is low or it will spike when you add any more of the above.
What do you use as a base on your meat for your rub?
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water oak is a tree..... it's in the Nigra faimly

i do not soak wood in water, that is for city slickers. I use freshly cut stuff.... like 10 minutes before I start up the smoker. I take logs and split them into small pieces... the pieces I use are in the 2"x6" range.

I experiment with all types of things. One of my secrets smoker supplies is pecan shells. There are bazillions of pecan trees down here. I take the nuts and use them instead of wood. It's a very good smoke taste.

I barely use rubs. In the pic above I used sugar and red pepper seeds. I like to let the smoke do it's work. I have a few sauce recipes, but I don't like to share those. I'll bury one in here... I call it "player slayer".... just scale it up; one cup of vinegar, one cup of cheap hot sauce, one cup of white sugar, one teaspoon of pumpkin pie spice, and sprinkle some red pepper seeds in..
 
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