Smoked my first meat today....

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yooper said:
:lol:

Not yet. I'd really like to do some fish and/or make some jerky. An electric smoker like Brian's is the way to go for that, just set the thermostat. I'm not into checking the temp and fire every 20 minutes for three days...
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I've cured salmon into gravlax--only takes as little as a day in the fridge. Not smokey, but it is tasty.
 
Jman said:
I love folks who think adding "southern" as a descriptor somehow makes it their own, and makes it better. :rolleyes: As if. . . .
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"

The first true colony in the Americas, by the way, was in South Carolina. The very first Spanish adventurers that one reads about in the history books were actually Conquistadores, bent on gold and conquest, not on colonizing. The Spanish colonists, who came only slightly later but still in the early 1500s, came to South Carolina and they named their colony Santa Elena. It was established in the area that we now call Port Royal in Beaufort County. That colony lasted almost 20 years and it boasted a fort with several cannons, a church, a bakery, blacksmith foundry and shop, a pottery kiln and nearly 500 colonists including over 100 families. It was in that first American colony that the white man first learned to prepare and to eat real barbeque. So, people were eating barbeque in South Carolina even before that name had been applied to the area by the English.

"
 
Jman said:
I love folks who think adding "southern" as a descriptor somehow makes it their own, and makes it better. :rolleyes: As if. . . .
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In the South, barbeque is a noun that describes cooked pork.

Up there, it's a verb. Ie, "Come on hon, let's barbeque the hotdogs before the Feinburgs come over to watch the Jets game."
 
beaufort-fj60 said:
"

The first true colony in the Americas, by the way, was in South Carolina. The very first Spanish adventurers that one reads about in the history books were actually Conquistadores, bent on gold and conquest, not on colonizing. The Spanish colonists, who came only slightly later but still in the early 1500s, came to South Carolina and they named their colony Santa Elena. It was established in the area that we now call Port Royal in Beaufort County. That colony lasted almost 20 years and it boasted a fort with several cannons, a church, a bakery, blacksmith foundry and shop, a pottery kiln and nearly 500 colonists including over 100 families. It was in that first American colony that the white man first learned to prepare and to eat real barbeque. So, people were eating barbeque in South Carolina even before that name had been applied to the area by the English.

"
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:rolleyes: People have been smoking meat for millennia.

Well, perhaps your people have been smoking meat ever since the Flying J opened their first rest stop. :flipoff2:

wob said:
In the South, barbeque is a noun that describes cooked pork.

Up there, it's a verb. Ie, "Come on hon, let's barbeque the hotdogs before the Feinburgs come over to watch the Jets game."
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:rolleyes: You lost the war. Get over it. :flipoff2:
 
beaufort-fj60 said:
Yeah, that gas is dangerous stuff..... got to keep the people away from it. :princess:
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in the olden days i would say Southern BBQ was better, but that was because you had s***ty beef, pork, etc....you had to figure out how to make a 24 year old bull/pork taste different from your 56 year old grandpa nuts.....

doenst matter anymore...

and Wob, go put more vinegar on something
 
Liam said:
in the olden days i would say Southern BBQ was better, but that was because you had s***ty beef, pork, etc....you had to figure out how to make a 24 year old bull/pork taste different from your 56 year old grandpa nuts.....

doenst matter anymore...

and Wob, go put more vinegar on something
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I'm all out of vinegar.

I had to use a gallon or so this weekend to douche out your wife so that I could tolerate her scent.
 
Brian, next time try a bone in shoulder, it cooks a little more evenly. Also, like yooper said, invest in a meat thermometer and cook to internal temp. 225 until done. I like to soak in water a couple fist size pieces of hickory to start and maybe throw a handful of dry chips on at the end.
 
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