Smoked my first meat today....

[PhilC64]

texas bbq

I gotta give some cred to the Lettuce Picker! That's some damn pretty meat!

 

[agomez]

BBQ starts with good meat....unlike your mom..

''''''''''''

 

[PhilC64]

fugeddaboutit

 

[gmarshall7]

The better quality meat you have, the better quality your BBQ will be. Like I said before, I can smoke worn out shoe leather and you chumps would drool over it! All I really have to do is cover it in some garbage sauce and and call it done.

or southern BBQ

if you want some southern smoked meat, just eat your wives' pussy.

 

[PhilC64]

No thanks, I like snatch raw. No need to add bbq sauce to it.

 

[haryv]

Is it possible to smoke and dehydrate for long term ..

Can you smoke and dehydrate meat for long term storage without refrigeration?

I was thinking of trying this and putting the meat in a layer of salt.

How long could something like this keep without spoiling?

 

[gmarshall7]

if we're talking about ribs, then you all lose.

 

[wob]

if we're talking about ribs, then you all lose.

I absolutely cannot cook ribs.

 

[Brian in Oregon]

My mom (a Texican) made oven pork ribs, with the meat falling off the bone, in her own sauce. Good stuff, but it wasn't BBQ. No smokey flavor. Yet, it was more enjoyable to eat than most of the local BBQ places, because they don't cook the meat enough. You have to knaw at it and a lot of meat is left on the bones. She usually served her ribs on a bed of fried saurkraut, with steak fries so large you could side your house with them.

As for this Big Chief Smoker, I dunno if it is possible to cook a large chunk of meat completely in it, even if it is cooked all day. I don't think it gets hot enough. They work great for jerky and fish, but that ain't a pork shoulder. I'm not worried, because after I get some experience I'll know what to look for in a dedicated grill/smoker, maybe even make my own.

Someone mentioned in this thread to get the meat temp up to 225, whereas I went to 170. Care to elaborate on that?

And, unless this thread has been hijacked enough, anyone care to share marinades and BBQ bastes?

 

[gmarshall7]

My mom (a Texican) made oven pork ribs, with the meat falling off the bone, in her own sauce. Good stuff, but it wasn't BBQ. No smokey flavor. Yet, it was more enjoyable to eat than most of the local BBQ places, because they don't cook the meat enough. You have to knaw at it and a lot of meat is left on the bones. She usually served her ribs on a bed of fried saurkraut, with steak fries so large you could side your house with them.

As for this Big Chief Smoker, I dunno if it is possible to cook a large chunk of meat completely in it, even if it is cooked all day. I don't think it gets hot enough. They work great for jerky and fish, but that ain't a pork shoulder. I'm not worried, because after I get some experience I'll know what to look for in a dedicated grill/smoker, maybe even make my own.

Someone mentioned in this thread to get the meat temp up to 225, whereas I went to 170. Care to elaborate on that?

And, unless this thread has been hijacked enough, anyone care to share marinades and BBQ bastes?

Dale's 'low sodium'. Has the green label and hasn't been on the shelf that long. It's real thick like syrup. Pretty damn good.

 

[Jman]

I absolutely cannot cook ribs.

WTF? I can.

 

[ravewoofer]

you laugh - I've had fried lobster

it's as good as you could imagine...

I can't tell if there's sarcasam here, but a properly battered and fried lobster tail is delicious and delightful. Mmmmmm.....

 

[wob]

I can't tell if there's sarcasam here, but a properly battered and fried lobster tail is delicious and delightful. Mmmmmm.....

no sarcasm at all.

It wasn't heavily battered like a piece of chicken or a corn dog, it was very lightly battered. And delicious.

 

[ravewoofer]

no sarcasm at all.

It wasn't heavily battered like a piece of chicken or a corn dog, it was very lightly battered. And delicious.

Fried lobster and fried oysters will slay me. I find it very hard to control myself if ordered for dinner.

BTW, did you get the 'gator? I did quite a bit of quail hunting Saturday morning, although it started to get hot around 11:30.

 

[fsusteve]

the key to fried lobster is a very light coating and don't over cook it. I tend to grill lobster and oysters anymore but they're both good fried with hush puppies.

 

[ravewoofer]

the key to fried lobster is a very light coating and don't over cook it. I tend to grill lobster and oysters anymore but they're both good fried with hush puppies.

I never had a grilled oyster (they're not served up here as far as I can tell) until I was at a party down in SC a few years ago. Man, these guys brought a whole crate of oysters for grilling. Usually, I'll eat a half dozen of raw oysters if I'm in the mood, but the southerners showed us how to eat grilled ones! I bet I had at least 25 that night, and not nearly as much as the locals! They were quite tasty.

 

[beaufort-fj60]

So what exactly is the challenge?... whole hog, Boston butts, shoulder, ribs, short ribs??

Boston butt - Wikipedia, the free encyclopedia <---- this one is the best for a small smoker pulled pork goodness.

 

[Liam]

So what exactly is the challenge?... whole hog, Boston butts, shoulder, ribs, short ribs??

Boston butt - Wikipedia, the free encyclopedia <---- this one is the best for a small smoker pulled pork goodness.

i dont think it needs to be put to just one cut. It just needs to be out of the same animal. Pork, Beef, Lamb, Veal....no fxxxing chicken

 

[beaufort-fj60]

i dont think it needs to be put to just one cut. It just needs to be out of the same animal. Pork, Beef, Lamb, Veal....no fxxxing chicken

you could add deer for the redneck challenge. I've smoked a arm/shoulder for 12 hours.... that was some good s***.

 

[fsusteve]

can I bring in a ringer? I got this crazy bbqing cuban neighbor.....