The Ultimate BBQ Thread (3 Viewers)

[UGA LEE]

Cluck, cluck, yummy. 4:45 low and slow on the weber bullet with white oak. Nuthin but bones is 15 minutes.

 

[ojaij40]

I have read,..."that if the smoke is white, it ain't right!" I have never heeded this advice but will try it on my next smoke! I just did a couple of pork shoulders yesterday, for a little party we have tonight! Thanks for the advice!

Ok. What color should it be ?


...via IH8MUD app

 

[ab1985]

Blue - hard to describe, but you know it when you see it.

 

[TRAIL TAILOR]

Hmm, interesting... I've never paid attention to the smoke color.. Guess it might change due to the wood variety, water content of that variety, and temp.. etc...

Here's a link I found on the subject:

http://www.bbq-brethren.com/forum/showthread.php?t=14891


J

 

[ab1985]

Are you using lump or sticks?

 

[TRAIL TAILOR]

I use soaked sticks and chunks.

 

[spressomon]

don't soak....water = steam.

 

[TXLX100]

I've got to get a new smoker, I'm cooking pretty amazing brisket in my el cheapo modified Brinkman**** in which the lid doesn't even fit tight. I imagine I'll be much better off with anything else.

Last brisket I did, i got almost everything from Costco.... Brisket, 35lb bag of Stubbs lump charcoal, Stubbs BBQ sauce, and Costco rib & rub seasoning, had some left over pecan and mesquite raw wood. I had to have it done for a 2pm party, no way I'm getting up at 4 or 5 am on a Sunday. Smoked the brisket for 4 hours Saturday night, put in the oven around midnight, pulled it and wrapped it at 8am, and wrapped/cooler until 2pm. It started to break down a bit staying hot for so long, but it was plenty moist and great.

Pretty hard to mess up a brisket, I rub them, throw in the crappy smoker (don't let warm up before), no mopping, and then wrap & oven after 3-4 hours of smoke. Every one has turned out great.

 

[TRAIL TAILOR]

don't soak....water = steam.

Been soaking for over 25 years, don't plan on stopping. I know many a Pitmaster that do it as well and swear by it just like I do.

J

 

[spressomon]

Ok...we're going to have to 'agree to disagree' on that one

 

[TXLX100]

On the soaking v not soaking..... I've found not soaking makes the raw wood catch on fire, at least in my smoker. Is this a problem in a smoker where you can control the air more precisely?

 

[spressomon]

Yes...you need to use some type of nearly air tight vessel for your smoking wood assuming you're using the same location/firebox for heating coals and smoking wood. I use an MSR SS pot, typical for backpackers, with a few small holes drilled in the clamp-on style lid. This allows the smoking wood to smolder...in a very controlled way.

Another trick is to use a small cast iron dutch oven, again with several small holes drilled into the bottom and use a simple flour and water paste to seal the lid to the main pot of the DO.

The "holed" side faces the coals. Works great too.

 

[spressomon]

Happy 4th of July & Independence Day everyone!

I've gotta special 4th of July meal planned for later today. The meal is anchored around this 6lb bone-in pastured pork butt that spent 13-hours overnight getting happy with the aid of pecan chunks and a homemade garam masala rub.

Also playing a role is a Smoked Blackberry & Habanero BBQ sauce that will amp up the dish.

Part One: Butt is wrapped and resting in a towel stuffed cooler and the blackberry-habanero bbq sauce is cooling down.

Stay tuned for Part Two.

 

[spressomon]

Part Two: The Assembly

This meal was sort of my interpretation/twist up of pulled pork sliders, corn-on-the cob, deviled eggs, baked beans & fresh watermelon we often have around the 4th of July.

French sourdough cornmeal waffles + the pulled pork from above + fresh roasted cut from the cob corn + poached egg + drizzle of the smoked blackberry & habanero bbq sauce = One fine 4th of July 2014 dinner!

Also made a small batch of bbq beans, following Pam Anderson's (aka The Pioneer Woman) simple but delicious BBQ bean recipe http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/ Yesterday I cooked up a pound of Mother Stallard beans...so I used them instead of the canned beans in her recipe.

Also started with one of our favorite gazpacho recipes from Tyler Florence: His watermelon gazpacho...fantastic! Here: http://www.foodnetwork.com/recipes/tyler-florence/watermelon-gazpacho-recipe.html

 

[TRAIL TAILOR]

Looks good Dan.. I want that sauce recipe..

J

 

[spressomon]

Looks good Dan.. I want that sauce recipe..

J

The blackberry bbq sauce is loosely based upon an old Sunset Magazine recipe. I smoked the fresh blackberries, single layer atop some foil, for about 30-minutes (only for 30-minutes as I only wanted a kiss of smoke). I always have a stash of my own smoked habaneros in the freezer so that was easy-peasy. I doubled the recipe...extra goes in the freezer along with the extra pulled pork...

1-1/2-2C Blackberries, smoked
1/2-Habanero, smoked
1/4C good ketchup
1/4C honey
1/4C brown sugar
1/4C minced fresh ginger (using this much ginger makes it, well, very gingery...if you don't like so much ginger cut it in 1/2)
1/4C maple syrup
1t ground black pepper
1/4C water
salt to taste

Place all ingredients in a sauce pan and simmer for about 20-30 minutes or until blackberries soften and break down. Let the mixture cool 15-30 minutes in the pan before pouring it all into a blender and pureeing. Strain the solids out...and cool.

 

[TRAIL TAILOR]

The blackberry bbq sauce is loosely based upon an old Sunset Magazine recipe. I smoked the fresh blackberries, single layer atop some foil, for about 30-minutes (only for 30-minutes as I only wanted a kiss of smoke). I always have a stash of my own smoked habaneros in the freezer so that was easy-peasy. I doubled the recipe...extra goes in the freezer along with the extra pulled pork...

1-1/2-2C Blackberries, smoked
1/2-Habanero, smoked
1/4C good ketchup
1/4C honey
1/4C brown sugar
1/4C minced fresh ginger (using this much ginger makes it, well, very gingery...if you don't like so much ginger cut it in 1/2)
1/4C maple syrup
1t ground black pepper
1/4C water
salt to taste

Place all ingredients in a sauce pan and simmer for about 20-30 minutes or until blackberries soften and break down. Let the mixture cool 15-30 minutes in the pan before pouring it all into a blender and pureeing. Strain the solids out...and cool.

THANK YOU SIR!

J

 

[Trunk Monkey]

Ha, I used to make fun of peeps for having Sunset magazine. Little did I know, some of the best recipes. Grub looks fantastic spresso, way better than chicken and waffles.

 

[TXLX100]

Built a new drum smoker for my BBQ needs. I can't swing the $1000+ for a smoker I'd want long term right now. This is a huge step up from the sorry Brinkman bullet smoker I have. Anyone else cooking on one of these?

 

[Taco crawler]

I have been using that drum smoker for 5 yrs they r great
Cook a lot in one drum I can do 7 chickens at a time ! I usually do potatoes towards the bottom chicken or tri tip mid and veggies or bread top I have even cooked biscuits while camping to have biscuit and gravy.