Smoked my first meat today....

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beaufort-fj60 said:
just ribs. I love Carnitas, so I combo-ed it with ribs. It's really good and worth a try. You boil the ribs in vinegar, spices, apples, whatever... until they look disgusting. Then char the outside on the charcoal grill
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would you care to share the ingredients for the spices?....my grandmother used this method to prepare some dishes...not sure about vinegar but hey I am willing to try something new...
 
agomez said:
would you care to share the ingredients for the spices?....my grandmother used this method to prepare some dishes...not sure about vinegar but hey I am willing to try something new...
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fxxxing boiling ribs in vingar is ludicrous... you're not making fxxxing pickles.
 
beaufort-fj60 said:
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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:cool:



So it's a southern only oak, that's why I've never heard of it. I've never seen oak leaves like that, pretty cool.

Why does "freshly cut" matter? I assume you mean freshly split, not live, green wood...

Pecan shells does sound good.

I've written down Player Slayer for future experimentation... :cheers:
 
boiling meat and then grilling is nothing new to me but the vinegar thing??...I do know that vinegar is a key ingredient in alot of BBQ sauces...it's a regional thing not a mexican thing...I'm guessing vinegar helps tenderize the meat...maybe beaufort will expand if you don't piss him off.
 
yooper said:
:cool:



So it's a southern only oak, that's why I've never heard of it. I've never seen oak leaves like that, pretty cool.

Why does "freshly cut" matter? I assume you mean freshly split, not live, green wood...

Pecan shells does sound good.

I've written down Player Slayer for future experimentation... :cheers:
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Looks like the caterpillars like it.
 
agomez said:
boiling meat and then grilling is nothing new to me but the vinegar thing??...I do know that vinegar is a key ingredient in alot of BBQ sauces...it's a regional thing not a mexican thing...I'm guessing vinegar helps tenderize the meat...maybe beaufort will expand if you don't piss him off.
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use Coke not vinegar or try not boiling your ribs in the first place.
 
yooper said:
:cool:



So it's a southern only oak, that's why I've never heard of it. I've never seen oak leaves like that, pretty cool.

Why does "freshly cut" matter? I assume you mean freshly split, not live, green wood...

Pecan shells does sound good.

I've written down Player Slayer for future experimentation... :cheers:
Click to expand...


water oaks are menace trees down here, there is a never ending supply. I don't think freshly cut matters, its just easier for me to wait until last minute and split the logs while I'm smoking the butt. It gives me something to do for a few hours while drinking.
 
agomez said:
boiling meat and then grilling is nothing new to me but the vinegar thing??...I do know that vinegar is a key ingredient in alot of BBQ sauces...it's a regional thing not a mexican thing...I'm guessing vinegar helps tenderize the meat...maybe beaufort will expand if you don't piss him off.
Click to expand...


I just like vinegar... i boil them in a 5 gallon pot, one small bottle of vinegar, enough water to cover the ribs (usually cut into half lengths), cut up apples, red peppers, maybe a little bit of mustard and carraway seeds.. it takes about a 15 mins to a 1/2 hour for them to look real nasty. Crank the grill full blast and sizzle them. Slather with sauce and sizzle some more.
 
beaufort-fj60 said:
I don't think freshly cut matters, its just easier for me to wait until last minute and split the logs while I'm smoking the butt. It gives me something to do for a few hours while drinking.
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:lol:

OK, it's just that you kept mentioning it. I haven't used oak much, mostly hickory. I think I'll try it, it's definitely the longest burning of any wood I have available here. Quite a bit of red oak in my pile, should be very similar to water oak...

I cut up a sugar maple last year that I've been saving for BBQ. That should be good...
 
The crap trees here, birch and poplar, are not good for smoking or firewood. I have an endless supply of that but it's useless. About 10% of it is useful for firewood maybe.

Hickory I have to buy.

Tried mesquite once, it was way too harsh, noone liked it but me, you could hardly taste the meat over the smoke flavor...
 
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