ALL THINGS SMOKED & BBQ THREAD

[Old Philosopher]

Fry pan for smoking chips/pellets: Yep! That's what I use in the gas grill. I've also used an 8" skillet in the Webber.

Paint: Any brand will work, as long as it's High Heat paint. You can even use the stuff for engine blocks, but I'd recommend stuff that's actually made for BBQs and cooking appliances.

[WoodsWoman]

   I wonder if those paints come in PINK ?       I like pink... 


Thanks guys..   

Now back to the good stuff...  smokin!!     I have the Food Channel on and Guy F.  was just on with a diner who does smoked beef sandwiches... oh Lordy I'm drooolin.... 


WW.

[madmodifier]

Smoked chicken onions and spuds

Smoked fattie with Spinach and provolone

[Old Philosopher]

Hummm...will the invisible ink show up if I hold a candle under my monitor?

[madmodifier]

Hummm...will the invisible ink show up if I hold a candle under my monitor?

Sorry working on a tablet. Kinda slow to fix errors.

[Old Philosopher]

Hummm...will the invisible ink show up if I hold a candle under my monitor?

Sorry working on a tablet. Kinda slow to fix errors.

LOL! Just me being a smart alec!
That's some great smoke ya got going there! What's that wrapped up in the bacon?
 

[WoodsWoman]

Madmodifier,  YUM!!      How long did that batch have to be in the smoker?    I never thought of doing potatoes in one....how long for those? 

WW.

[madmodifier]

Chicken and taders about 4 hours. I believe.

The fattie is hot Italian sausage rolled thin with spinach and provolone then roll it up and cover with the bacon weave.

[Old Philosopher]

Smoked fattie with Spinach and provolone

... What's that wrapped up in the bacon?

Oops... didn't catch the caption. 
I still had to look up what a "fattie" was....

(P.S. Caught your post as I was hitting the button here. Thanks.)
 

[MnSportsman]

A lil bit of Smoker action this evening:


Around here , we make "smoked salt" when we cook red meats,. Here is the alum foil "tray" with the Sea salt in it:



Side-Fire box with the Apple & some Cherry sticks getting started:



Here is the single rack of pork ribs with "misentery(sp?) " removed, pre-rubbed & set for smoking:



The Ribs & the Venison shish-ka-bobs on bottom rack & the veggie ones on top rack:



Smoker closed & smokin':



Re-positioned everything, flipped, & some moved up & some down:



Smoking again... :



 Another "flip " & Re-position":






Tonites Venison & veggie "ka-bobs" are off the grill & inside for eatin':



Ribs flipped & re-positioned again:



Ribs off & a final pic of the "smoked salt" (crappy pic):



------------------------------
We ate good on that Venison & veggies ka-bobs & a lil snackin was happenin with them pork rack o ribs.
 
How you eat tonite?
 


P.S.- there was some "bastin" goin on in between flips & "repo"s, & obviously some sauce applied...

[Old Philosopher]

A lil bit of Smoker action this evening:
...
How you eat tonite?
 
...

No pix tonight, but we grilled up some boneless pork Country Ribs (aft end of the shoulder butt, behind the blade steaks).  Pepper, garlic, paprika and a bit o' cayenne for a rub.

[MnSportsman]

Good OP. Sounds like a great one!

[wolfy]

Started discing the river bottom today and got in late, my wife's in Phoenix at a conference, so I had a hot shower and a cotto salami and Jarlsberg sandwich for supper .  You guys are killin' me with these pictures

[MnSportsman]

Started discing the river bottom today and got in late, my wife's in Phoenix at a conference, so I had a hot shower and a cotto salami and Jarlsberg sandwich for supper .  You guys are killin' me with these pictures

Wolfy..
I think I am gonna hold back a bit, maybe back off on pics...


I don't wanna hurt anyones' feelin's here...
 
But this BBQ stuff sure tastes better in real life, than in the pics.... I can assure ya...
 

[WoodsWoman]

Hey Wolfy..when the discing season is over..  are you gonna snitch one disc off and make yourself a discada?        I'd give my eyeteeth for one of those.......  *dreamy look*

MnSport..  pictures...  we WANT pictures.. we dont care about drowning our keyboards in drool.... 

WW.

[wolfy]

WW, you need to go to an implement dealer and as them if they have any used ones or know of any of their customers who have recently put new ones on their old disc.  They probably have a whole passel of the used ones in a stack in their iron pile.

[Old Philosopher]

Hey Wolfy..when the discing season is over..  are you gonna snitch one disc off and make yourself a discada?        I'd give my eyeteeth for one of those.......  *dreamy look*...

What's the advantage over a plain ol' wok? (Other than it doesn't have Asian origins.)

[wolfy]

They're BIGGER

[Smokewalker]

I had a craving for some BBQ chicken Bathed in Worcestershire some of My Chicken Rub and on the Weber at 275 with some Hickory and Royal Oak Lump.




Hungry Yet???

[WoodsWoman]

Did it taste good? And wheres my plate?   

What sides do you serve with chicken like this Smokewalker?


WW

[Smokewalker]

Did it taste good? And wheres my plate?   

What sides do you serve with chicken like this Smokewalker?


WW

I set your place you never showed.  It  tasted much better than it looked. Sides for today where homemade Mac &cheese, Charo Beans, Sliced 'maters and sourdough biscuits. washed it down with sweet tea. Maple spice cake for desert.

[MnSportsman]

2 more additions to the smoker arsenal( like I need more...??) :



I couldn't turn them down at....Free!


One is propane & the other wood/charcoal. The previous owner said he wasn't happy with the rezults of either one & was gong to get an electric one. His dissatisfaction, was my gain in this case, because I don't like electric ones..


MY oldest son is going to visit me today & I am gong to offer him his choice. If he wants one. I already gave him one of my old barrel ones, but he may ant one of these to try.



I just got lucky, I guess, but am happy to help him get them out of his backyard at that price.



Now I have to decide what to smoke in one of them first.



 
P.S. - I tried to dicker with the guy, & talk him down from the cost of them being "Free" by asking him to help load them, but he wouldn't go for it...So I had to load them up myself.

[WoodsWoman]

LOL...    the one on the right is the one I have if its the propane one, along with a lil chief.    I wanted something longer on the inside for hanging sausages inside.   And its heavy.

Smokewalker..  that meal sounds heavenly.    I wonder when man will invent transport/warp machines.....

WW.

[Old Philosopher]

Second night in a row over the fire pit. No metal box, but plenty of smoke!
The pork ribs and chicken were finger lickin' good!

[Smokewalker]

  I can smell it just looking at the pic.

[Old Philosopher]

I can smell it just looking at the pic.

I swear, larch (Western Tamarack) is one of the most versatile woods around. It has the BTUs/cord equal to maple or oak, very little resin throughout, and a smoke flavor somewhere between alder and hickory.
Nothing at all like the firs or pines.

[SwampHanger]

My cook shed. Sorry still learning how to post pics. Have a couple of yard birds on now will take more pics when done.

[Old Philosopher]

That's a serious BBQ pit, SH! Very nice! I love the counter/bar!

[SwampHanger]

Thank you we take it serious down here. And I helped on a FL BBQ Team for a while and learned a few things. It was alot of fun but can get pricey quick.

[Old Philosopher]

Thank you we take it serious down here. And I helped on a FL BBQ Team for a while and learned a few things. It was alot of fun but can get pricey quick.

Not as pricy as the stone BBQ/Oven I have planned for decades. 
It's easy to see the focus of your backyard recreation. What a great feature for a serious yard party!
The only thing you need now are a couple of taps on the top of the bar, and a keg or two underneath.

[SwampHanger]

Yes they are not cheap but do a awesome job. Yes alot of fun has been had between there and the horseshoe pit. Still need to run perm power out to it but it does have water. To bad we all are not closer, I could see a fun cook off with what has been on the last pages. And with a crowd like this the anything but contest may take nerves!

[MnSportsman]

Looks great, SwampHanger!

Thanx for showing us the BBQ shack/shed.



Things are lookin mighty Tasty!

[Smokewalker]

I love a Plump Butt


Rubbed and Ready


The Set up I love this old grill Been crankin out killer Q since 1985


4 hrs in Cruising along at 225( Notice how much charcoal has been burnt)


13 hrs & done (There is still un burnt Charcoal) I estimate 4 lbs' of Royal Oak lump for the whole cook 

[Old Philosopher]

Yummmm......

[MnSportsman]

Whoah!
 


I really like the price of that pork too! $1.98 a pound! For this day & age, that's agood price. at least around here where I live. We like to buy in bulk like 1/4 -1/2 beef, half hogs, etc. But that would be a pretty good prce for around here for a single purchase.



I use the same charcoal as you do most of the time. I like it.
 


I forgot to do it in the "What's for dinner?" topic, myself, but maybe we should show a "slice" of what our results look like on the inside? I bet that roast ended up falling apart tender, eh?
 


Got my mouth waterin',, ya did!
 

[wolfy]

I love smoked pork butts!  If there was ever a piece of meat that was designed to be smoked, they're IT, IMHO

[SwampHanger]

Next Saturday I'll post you fellows some pics. The bride has a big birthday so I'm throwing on some prime rib on the smoker!

[Old Philosopher]

The price of meat has just gone stupid over the past few years. We used to get a box of frozen pork shoulder butts for about $60 at $.98 per pound. I'd cut them into blade steaks and boneless "country ribs", and save a ton of money.  Just a couple years ago, blade steaks were going for $1.75 on a good day. Now it's a "deal" if you can find them for under $2.80/pound.
These days, any meat for under $2/pound is a deal, including chicken!!  I just had to pay $2.88/lb for freakin' hamburger!
Sorry....rant over. 

[WoodsWoman]

I'm going to rant with you OP!!!!      5.00 for a package of bacon that 50% of it renderes out?   really??    This has got to stop.  Let the little farmer grow our produce again.   *stomp*

Ok.. I feel better... well no..     A relative of ours makes this awsome homemade BBQ sauce.  She gave us a big bottle... and now I cant afford the meat to put it on.   **sigh**

WW.

[wolfy]

Meat prices certainly make the deer in the freezer seem more like a treasure to be grateful for these days.  I know our supply is dwindling much faster this year than it usually does, just because we tend to use it more for everything.  Where we used to think nothing of buying a 10# tube of 85% lean, we now just go downstairs and pull out another package of ground deer for burritos, taverns, chili or grilling.

[WoodsWoman]

Funny you should mention venison.       Tonight we did a 15 mile round trip to do chores for someone and took the long way home.    26 deer , four of them here on the driveway or up in our woods.      Gosh I hope they all have twins.   Heh heh....       I wish I knew how to hunt.     I know the butchering..but just not how to shoot one. 

WW.

[Old Philosopher]

Meat prices certainly make the deer in the freezer seem more like a treasure to be grateful for these days.  I know our supply is dwindling much faster this year than it usually does, just because we tend to use it more for everything.  Where we used to think nothing of buying a 10# tube of 85% lean, we now just go downstairs and pull out another package of ground deer for burritos, taverns, chili or grilling.

We're feeling the pinch real bad. We're at the tail end of our venison after it being our main diet for 10 years. Things have changed to the point that our family has gone from 10 deer tags per year, to 3 possible. When we started switching to beef and pork, the kids said it tasted funny.

[wolfy]

Meat prices certainly make the deer in the freezer seem more like a treasure to be grateful for these days.  I know our supply is dwindling much faster this year than it usually does, just because we tend to use it more for everything.  Where we used to think nothing of buying a 10# tube of 85% lean, we now just go downstairs and pull out another package of ground deer for burritos, taverns, chili or grilling.

We're feeling the pinch real bad. We're at the tail end of our venison after it being our main diet for 10 years. Things have changed to the point that our family has gone from 10 deer tags per year, to 3 possible. When we started switching to beef and pork, the kids said it tasted funny.

Is that because of kids leaving home that used to hunt or is your deer population dwindling to the point of fewer permits being made available?

[Old Philosopher]

Is that because of kids leaving home that used to hunt or is your deer population dwindling to the point of fewer permits being made available?

Only one kid moved out. The real problem is that I can drive 5 miles and count 15 deer at high noon any day of the week. You folks have seen my pictures. But the local biologist has the folks in Helena convinced there aren't enough deer to justify supplemental tags for the past 2 years. I've corresponded with him, and he stopped talking to me when I asked what methods they used to take deer census.    So...our opportunity for more than a single buck tag has gone from approximately 1300 doe tags for 3 districts, to 75.  And we still have doe browsing in vacant lots in the middle of town.

[Moe M.]

Is that because of kids leaving home that used to hunt or is your deer population dwindling to the point of fewer permits being made available?

Only one kid moved out. The real problem is that I can drive 5 miles and count 15 deer at high noon any day of the week. You folks have seen my pictures. But the local biologist has the folks in Helena convinced there aren't enough deer to justify supplemental tags for the past 2 years. I've corresponded with him, and he stopped talking to me when I asked what methods they used to take deer census.    So...our opportunity for more than a single buck tag has gone from approximately 1300 doe tags for 3 districts, to 75.  And we still have doe browsing in vacant lots in the middle of town.

  Knock Knock,  Hi there,  I'm the government,  and i'm here to make your life better.   

[Smokewalker]

Hey folks lets stay on topic OK.

[WoodsWoman]

Have you guys smoked those ground pork things called "fatties" ?   If so.. what variations have you done with them?   

Edited:   I scrolled up and seen that Madmodifier posted a 'fattie'..   sorry about that.    But I'm still interested in different variations.



WW.

[Old Philosopher]

Hey folks lets stay on topic OK.

Sorry, Smokey!   

[PetrifiedWood]

I haven't been following this thread too closely since I haven't had any plans to smoke anything anytime soon (though I wish I could).

But, I recently watched an episode of "Restaurant Impossible" that featured a Memphis BBQ joint that was failing. The owner/chef was using a sauce recipe he learned from his dad, that basically started with a commercial BBQ sauce, then added a few ingredients to "make it his own".

Robert Irvine's take on it was that a modified commercial sauce was no better than un-unmodified sauce. It's still mostly just sauce from a bottle.

So I was curious what you guys think, and do you make sauce from scratch, or do you start with an existing sauce and alter it to your taste? I've seen folks do it both ways.

Personally I'm not that creative so I have been using commercial sauce straight from the bottle, but I'd love to see a simple, low volume sauce recipe that makes enough for perhaps 2-4 racks of ribs that can be made from scratch and is sweet, but also tangy and smokey with a very slight kick. I like a blend of famous daves and kraft BBQ sauces, to give an idea of the flavor I'm shooting for.

[Gryphon]

I use bottled sauce, but I make my own rubs.  Why?  Because I haven't learned to make sauce yet, but I can make some decent rubs.  And making my own sauce just isn't high on my list because I have a few commercial sauces that I really like and haven't had much reason to do so.

Cattlemans is one of my faves.  I do look at the ingredients...I try to stay away from HFCS (high fructose corn ). 

One way would be to start with Hunts ketchup.  The stuff with no hfcs.  Then add some worchestershire sauce, brown sugar and go from there.  Bobby Flay has some good recipies on the interwebs for his sauces and most are ketchup based.