BBQ re-stock.

[Demonskates]

Well I gave in and got all the junk I need for the smoker today. Natural wood charcoal, oderless lighter fluid, bag upon bag of hickory wood chips, and a new temp guage that actually works. I just need a 7/8ths drill bit.(lousy uncommon size in most households.) Man I am so ready for this seasons BBQing.
Because meat is SOOOOOO Murderlicious!
Just need to visit the local butcher, and see what he has for Brisket ect.

[Demonskates]

Got the new temp guage in. The one that came with the smoker is off by 120 degrees. I went from guesstimating to precision over night. I also got a great set up from a friend by oregon Sceintific. Its got a temp probe for meat that is attached to a metal flex wire, You stick that into the center of say a 8 pound brisket, the other end plugs into a wireless transponder, which sends a signal to a pager that you wear on your belt ect. It tells you the target temperature your going for,(say 190 internal) and the current tempurature. when it hits the aimed temp. the pager goes off. That way im not tied to the smoker, I can do other things while im smoking without worrying about burning things. The pager itself has alot of options, like diffrent meats. Veal, pork,beef, chicken, fish ect. and the diffrent temps for diffrent degrees of wellnes (Rare, med rare, med. med well, and well done) It really takes the guess work out of cooking. It works extremely well.
Ive done four smokes so far where the weather is getting better. BBQ rules.

[Harry61]

That sounds really cool. I would love to get into BBQing like that, but I do the chili cook offs instead. I have thought about entering BBQ cook offs, but not enough time or money.

Do you do BBQ professionaly?

[Demonskates]

That sounds really cool. I would love to get into BBQing like that, but I do the chili cook offs instead. I have thought about entering BBQ cook offs, but not enough time or money.

Do you do BBQ professionaly?

No, I just started this year. (Although ive been cooking for years)A friend of mine had his smoker going one day, and he showed me how it all works. One taste of that food and i was an instant convert.
Ill never use gas again. I got my smoker in Dec. Its made by Chargriller.(Chargriller pro model) It has the side fire box for charcoal(I use natural wood lump charcoal)
Everything takes so much longer to cook on one, but its so worth it. I LOVE chilli too, I use big chunkes of hickory smoked beef in mine. It adds a nice mellow smokey flavor to the chilli. If you want to smoke, you dont need a smoker to do it. Just get some wood chips of oak, hickory, mesquite, what ever you like for hard wood,(Walmart sells bags of these woods, for 2 bucks a bag) and soak them in water for a half hour. make a tinfoil pouch to put the chips in, and poke some holes in the foil. If you have a regular gas grill, just lift the grates, and put the pouch with chips right next to the burner, slightly touching it, but not covering it, put the food on and close the lid. It will smoke for about 1 hour in the pouch like that, and you wont have to clean all the ash and junk from your burners. It will give your food a nice smokey flavor, but not over powering. It works great. Where you like chilli, you would love this, try it sometime.

Smoked stuffed Jalepenjo poppers.
Cut off the top of a bunch of jalepenjos, deseed and de vein them.(this is the hardest part,takes a while depending how many you make)
Take bacon, and coat the bacon with brown sugar.
For cheese, you can use anything, but ive found that cream cheese is easiest to work with. You can add whatever spices and herbs you like to the cream cheese, and food process it for a second to mix it well.
Take a plastic zip lock bag and cut the corner off. Fill the bag with the cream cheese. (Now its like a frosting bag for baking)
Squeeze the cream cheese into the Poppers until full.
Take the bacon strips, and wrap them around the poppers and pin in place with a tooth pick.
(Soak your chips while your doing this)
Make a foil pouch, and put chips in like described above.
Fire up that grill, and on a gas grill, im figuring in a half hour, the poppers will be done. best way to tell is if the bacon is cooked. They are fantastic. My friends went mental over them. Whole trays of those last a few minutes usually,lol. All that work gone in a flash. But, the content look on their faces is priceless,lol.
I was thinking, the poppers would make a real nice garnish to top a bowl of chilli off with. like two or three of them apiece. The judges may dig that.

Im also a member of this forum. best BBQ info on the net.
www.barbecuenews.com

[Harry61]

You should consider competition cooking. Nothing like the thrill, and the company of good friends.

We have a small smoker and do a lot of brisket seems that is everyones favorite right now anyway.

In chili cook off competition, I haven't made it to the finals yet, but I don't have time to do a full smoking of the meat. We usually do a quick grill to a medium rare, and hope that the simmer of the chili cooks it enough.

In 2005 I placed 3rd in anything goes and last year I placed 3rd in green chili. I have a feeling it is the green chili that I will excel in, but I won't give it up yet.

I also collect cook books, I have over 100 I'm not sure haven't counted. But I love the really old ones that tell you how to cook before you could buy everythink in a package

[Demonskates]

Id like to try competiton. I would be fun. Right now im just expirimenting with diffrent things. It is some tastey expirementing for sure. I love my smoker.

[Protostar]

We like smokin' chickens. The brine is key to tasty falling off the bone chicken.
ummm. I love grillin'. Did you ever watch license to grill w/ rob rainford? He gave
us a great rub for your wild meats. To break down the gamey taste and bring it all together deliciously! heh. No gas grill's here either. You get a taste and you really don't get that grill taste that is soooo amazing.
This year, I want to cook fresh caught trout but can't seem to get that taste
and consistency that I want. need some recipes for a tougher fish..

[Demonskates]

We like smokin' chickens. The brine is key to tasty falling off the bone chicken.
ummm. I love grillin'. Did you ever watch license to grill w/ rob rainford? He gave
us a great rub for your wild meats. To break down the gamey taste and bring it all together deliciously! heh. No gas grill's here either. You get a taste and you really don't get that grill taste that is soooo amazing.
This year, I want to cook fresh caught trout but can't seem to get that taste
and consistency that I want. need some recipes for a tougher fish..

Right on. I havent tried a brine yet, but i am interested. Read some on it. I posted this link before, these guys are great, alot of them compete, or own BBQ resteraunts ect. They would probably have tons of recipies for trout. Just ask on the forum.they are all super nice folks in there who love to grill like we do. In the meantime, ill see what I can dig up.

www.barbecuenews.com

[Demonskates]

Hey Protostar, I came across this while wandering the web. Its all about smoking, and brinning fish ect. Has the brine recipies as well as trout and other fish recipies.

http://www.3men.com/smoked.htm

And this one. Has a few trout recipies on it.

http://bbq.about.com/cs/fish/a/aa072603a.htm

[Smoke]

Oh god... I cant get enough ... Im only young yet and never used a smoker...But i can cook a mean steak on a gas grill.. with potatoes..

I sure as hell am gonna look into buying a smoker when i get my own place ... Still jealous :)

[Demonskates]

This is what I have. Fairly cheap price wise really. There are other rigs that are in the thousands of dallars range. But this grill has cooked winning entrees at competitions. Kinda a bitch to put together, and the temp guage is crap. You need to order a good one, and drill the new hole for it.(I got one at wal mart by the "grill care company." requires a 7/8ths in. hole. Put my new one just to the side of the original thermometer) Other than that i love it. You have to be mindful of the cast iron grates. they need to be seasoned well so they dont rust, and if the black coat is scratched off, they need to be re seasoned. I re oil mine after every smoke so I havent had any problems. You want the one with the side fire box. Other wise, you'll be scooping ash out from under where your food is. That sucks. way more work than it needs to be.

http://www.target.com/gp/detail.html/sr=1-2/qid=1175891114/ref=sr_1_2/602-6738596-0686212?ie=UTF8&asin=B000AXUMHS

[Protostar]

thx for the link, the recipes are great. And, I got a good cracker topping out of it!
I prefer the grill over smoking but a good smoked meat is heaven. I think I want to do a ham next. We gotta incorporate more seafood on the grill. At least since it cooks faster than your other meats, I will be doing alot of mixed grills. YUM

[Demonskates]

thx for the link, the recipes are great. And, I got a good cracker topping out of it!
I prefer the grill over smoking but a good smoked meat is heaven. I think I want to do a ham next. We gotta incorporate more seafood on the grill. At least since it cooks faster than your other meats, I will be doing alot of mixed grills. YUM

MMMMMM! Sounds good protostar. Whens dinner? LOL.:yumyum: :wink:
I hear ya. Im not sure who gets more smoked, me or the meat when im cooking. HAHA! I know the neighbors must hate it. Our house is up higher than all of theirs. The other day, it wasnt so windy out, so the smoke just hung there. In all of my neighbors yards LOL! I walked into a package store yesterday and the guy behind the counter is like "who was burning stuff?" turns out he smokes food too. he said to come in and he'll have some jack daniels wood chips for me. I guess that the J.D. barrels eventually cant be used anymore, so this company buys them and chips them up, and sells them in bags for smokers. Im dying to try that.

[TC]

When I lived in Oregon, I was a salmon freak... I turned an old icebox into smoker, drilled some holes in the top, kept a low heat in the bottom (small coal grill with chips) and regulated the temp with a slide at the top.

One secret to salmon or fish is to soak them (cleaned) in salt water(heavy salt...lots) for 24 hours, it removes the excess moisture and helps "grab" the smoke. YummY

[Demonskates]

When I lived in Oregon, I was a salmon freak... I turned an old icebox into smoker, drilled some holes in the top, kept a low heat in the bottom (small coal grill with chips) and regulated the temp with a slide at the top.

One secret to salmon or fish is to soak them (cleaned) in salt water(heavy salt...lots) for 24 hours, it removes the excess moisture and helps "grab" the smoke. YummY

Its funny you mention that Shortround. Im looking for an old freezer or fridge myself for cold smoking cheese and meat. id just have to run a metal flex hose to the fridge, from the smoker. Im gonna go with a long stretch of hose so the smoke is cold before it reaches the fridge. hell, now that i think of it, if the fridge is still working, I can just plug the sucker in,lol. Just need plenty of hooks to hang things with. Ive heard of people using card board box smokers for cold smoking meats and cheese. That sounds sketchy to me. (In fact, I really dont recomend this method. Its dangerous and a half assed way of doing things.) Heres a link about it.

http://virtualweberbullet.com/coldsmoker.html

[TC]

The fridge worked great, already insulated and air tight, real good for controlled heat, I had a simple temp meter to keep track of things inside, and the good part about a vertical box is the smoke rises right through several shelves of meat at a slow even low temp.

You can find them at the dump with the motor and pump removed, just wash it out with some good cleaner and run a few chip burns through it to give the inner liner a smoky film. It really works great, and its ....FREE.

[Demonskates]

If its for free, its for me. Alot of folks swear by them. Then I could smoke stuff for friends(for a nominal fee, lol.J/K, but I better get invited to dinner!) A buddy is getting a full roast beef, were going to smoke the hell out of it.

This is what im using for keeping an eye on temp. as far as the food goes. this will work great for a cold smoker too. You keep the pager on you so when your hot cooking, you know what temp internal its at, and for cold smoking it tells you the current temp. I can set it to go off if it hits above a certain temp. Great little gadget. it leaves you free to roam around during cooking without burning the shite out of things.

http://www.weatherconnection.com/product.asp?itmky=226818&model=AW129&cat=6&subcat=797694&sortby=&filtermfg=&page=

[medicvet]

Man, I just ate a nice ham dinner a little while ago, and this talk has already got me drooling. But for me smoking wouldn't be a brisket it would be some killer tri tips. But I think it would be the same thing..different name..since I am originally from Cali. Last Thanksgiving I had smoked Turkey and it was fantastic, and the meat just simply fell off the bones it was that tender. Happy bbq'in.

[Demonskates]

The guy who showed me how to smoke, smokes turkeys for people every year. Im dying to try it. It sounds so good. We tried the fried turkey before, but i wasnt impressed. I am however going to try beer can chicken on the smoker. It was fantastic on a regular gas grill. Bet the smoke would add nicely to it. I bought a set up that is basically a grill grate bottom, with two metal can holders welded to it, and handles welded on either end. I have two of those so i can cook four chickens upright with a beer can stuck up their keister, lol.Very similar to this here.

http://www.comforthouse.com/noname9.html

The weathers been getting better so im gonna try it the first good day we have. When its windy and cold, you have to work alot harder to keep the temp. up on a smoker. Nothing a blow torch and and charcoal cant usually fix.

[Demonskates]

Got six bags of lump charcoal today for 5 a bag. Now were cooking. I need ribs. lots of them.

[Demonskates]

Today is........BARBE-GEDDON!!!!!!!!!! Two Full racks of St. louis style pork ribs shall feel the wrath of the barebecutioner. Mmmmmm, Delicious Murder.:viking:

[Demonskates]

Ribs are on. Barebe-geddon has arrived. :D

[Demonskates]

DAMN! They are looking good. This is my first rib smoke, so we'll see if i nail it, or need more practice. So far so good. Another half hour and ill wrap em in foil for about 2 hours. then the last part is taking off the foil, and glazing those suckers.
been on for almost 3 hours a 225 deg. God I live for this shite.

[Demonskates]

The barbepocalypse is almost complete. I gotta say, they LOOK good. Ill know in a bit if they Taste good. So will some buddys. pray for success.

[Harry61]

And The Winner Is?.......

[Demonskates]

Five friends said I nailed it. One of which is the guy who got me into smoking.
So I was glad he liked it. Hes been at it for years. So all in all, the first
Rib-pocalypse Went down nicely.
I did the 3,2,1, method. Where you cook them for three hours at 225, an hour and a half on each side, add hickory chips, after three hours , you foil them for two hours, and it helps keep them tender and cooking in their own juices. The last hour, you take off the foil and re smoke them, and glaze them with BBQ sauce.
As rainy and crappy out as it was, It was worth every hour i spent keeping the temp. right. At least it wasnt windy out.
My rig stayed at 225, 230 without much help. Still getting used to cooking this way, so im nervous to leave it unattended too long. The part i need to remeber is that even though you soak the wood chips, there comes the point where all the moisture is gone, and they burst into flames. that can cause a 100 degree diffrence real fast if your not paying attention.

[Harry61]

Yeah for you. Friends can be your best and worst critics.

We usually keep a can around full of water to flip on the chips if they dry out. Another one of my friends keeps a squirt bottle around and sprays them. Don't know if I would like to be that involved in it. But we found a small tin can full of water every now and then will help. However, it could play with your temp more than what you are used to.

Don't be afraid, walk away every now and then, come back to something that smells new and wonderful!

I am in the first stages of preparing for my contest which is in Septemeber. First pracitice run in May sometime. Hard to believe that I am four months to launch.

Please keep me posted at least because I enjoy reading (hearing) about your successes! :2thumbs:

[Demonskates]

Right on,I will . I owe alot of credit to this forum.

www.barebecuenews.com

These guys alot of them compete in the BBQ curcit, and others have just been at it for years. A good portion of the day is me thinking about BBQ. I love it so much,becasue on my smoker, im making better BBQ, than most do in resteraunts.
(mind you im in Massachussetts, and good BBQ is few and far between.)

[Harry61]

D- I just got my Chili cook off mag. A few more websites for you to check out.

I haven't but they are in the mag....

www.gatesbbq.com (http://www.gatesbbq.com)

www.kcbbq.com (http://www.kcbbq.com)

www.oklahomajoesbbq.com (http://www.oklahomajoesbbq.com)

And on page 70, #6: Don't peak;

"Be patient. Keep the lid on, everytime you lift that lid, you lose heat and increase cooking time by about 15 minutes. When your buddies come over and you hanker to show them the beer-butt chicken you're cooking...don't. They'll see those beauties when you life the lid to check the temperature or spray them quickly with a basting sauce. "

Know your grill.....

I love this mag.

[Demonskates]

Thanks, I dig the links. Just picked up four large racks of pork ribs. The guys at the studio have been on me about not bringing BBQ up there. Last time i did, i made smoked stuffed jalapeno poppers. Those are a hit. I know they'll dig the ribs. Ill be ready for Memorial day. A weekend in Vermont with friends, booze, and lots of BBQ.

[Demonskates]

TWo racks of ribs on right now. Man, they are lookin good too. Perfect day to smoke some dead animal carcas on the smoker.

[Harry61]

Are they done yet? My mouth is watering. Smokem til the meat falls off the bone. :2thumbs:

Have you ever smoked an onion? Decore it, put in foil, stuff some butter inside the onion. Some times I add some garlic with it and or fresh sliced mushrooms. Wrap it up good and put in on for the last 20 minutes or depending how hot you have it lmore or less, you'll know when it is done.

When you take it off, throw in in a bowl and take a sharp knife and start slicing it up.

Man I am hungry....

[Demonskates]

Are they done yet? My mouth is watering. Smokem til the meat falls off the bone. :2thumbs:

Have you ever smoked an onion? Decore it, put in foil, stuff some butter inside the onion. Some times I add some garlic with it and or fresh sliced mushrooms. Wrap it up good and put in on for the last 20 minutes or depending how hot you have it lmore or less, you'll know when it is done.

When you take it off, throw in in a bowl and take a sharp knife and start slicing it up.

Man I am hungry....

LOL. I started at 11:00am. they came off around 5:00pm. Brought them up the studio and the guys loved it. Today i burned off the cast iron grates and reseasoned them with oil. Right now im just running smoke through the smoker to recoat everything.
It needed a good cleaning. Thats the only down side with charcoal. Clean up is a pain. But good grill maintainence is a must. Especially with a smoker. Im gonna try grilled Calzones this week. Ive heard of people doing them on a smoker, and im dying to try it.

[Demonskates]

Was walking the back five acres today, it seems we got natural Hickory growing all over the place. :D I know some trees that are coming down real soon like.
Only suck part is i gotta wait a few years for it to cure. Damn BBQ. Damn it to hell.
Its an onsession. Noting is safe. trees, animals....beer. They all shall meet their end in my smoker.
(cept for the beer, unless im grilling chicken)

[Harry61]

I picked up a Cajun-Creole cookbook today at a garage sale for .25. So far a good read.

Haven't seen any BBQ books yet this year. I ususally run into one or two.

Good to hear about your Hickory find. But yeah, will take awhile before you can use them.

We are going to fire up the grill tomorrow with 1 inch thick rib-eyes, my sis brought us from KC. Maybe have to throw on some chicken to have as left overs down the week.

Yum Yum..:yumyum:

Do we have a BBQ smilies? Demon needs one!

[Demonskates]

I picked up a Cajun-Creole cookbook today at a garage sale for .25. So far a good read.

Haven't seen any BBQ books yet this year. I ususally run into one or two.

Good to hear about your Hickory find. But yeah, will take awhile before you can use them.

We are going to fire up the grill tomorrow with 1 inch thick rib-eyes, my sis brought us from KC. Maybe have to throw on some chicken to have as left overs down the week.

Yum Yum..:yumyum:

Do we have a BBQ smilies? Demon needs one!

Ribeyes are delicious. The closest we have for a BBQ smiley is this one.:burger:

[Defiant Noquisi]

(mind you im in Massachussetts, and good BBQ is few and far between.) Man you're NOT kidding! I'm a grilling QUEEN living in western Mass and for years I had the same grill as you (without the sidebox). Used it so much for offside smoking that holes finally burned through the bottom of it. LOL

Most of the smoking I did was non "traditional". I smoked venison shoulders, fish and even cheese in it. I discovered the joy of using apple wood (from the orchard is best, store chips are "okay") and every Thanksgiving and Xmas I slapped a stuffed turkey in that bad boy. Salmon smoked with apple wood and then served with a dijon mustard, plain yogurt, apricot preserves kind of sauce is stupendous!

I have also NOT done the A-#1 thing that most all those who partake of smoking do.......I have NEVER used brine, ever.

I have taken tough round steaks and made em melt in your mouth soft in that smoker. Ah the good ole days. To my smoker grill! RIP

[Demonskates]

Man you're NOT kidding! I'm a grilling QUEEN living in western Mass and for years I had the same grill as you (without the sidebox). Used it so much for offside smoking that holes finally burned through the bottom of it. LOL

Most of the smoking I did was non "traditional". I smoked venison shoulders, fish and even cheese in it. I discovered the joy of using apple wood (from the orchard is best, store chips are "okay") and every Thanksgiving and Xmas I slapped a stuffed turkey in that bad boy. Salmon smoked with apple wood and then served with a dijon mustard, plain yogurt, apricot preserves kind of sauce is stupendous!

I have also NOT done the A-#1 thing that most all those who partake of smoking do.......I have NEVER used brine, ever.

I have taken tough round steaks and made em melt in your mouth soft in that smoker. Ah the good ole days. To my smoker grill! RIP

My kind of Gal! Hey if you ever find yourself in Raynham Ma. feel free to drop in. Shoot me a P.M. for an addy.
I agree, id rather have my own cured wood, than store bought. I have plenty of natural oak. Loads of maple too.(great for pork, ham ect.) Hickory ive been buying, but i did find some Hickory out back. I beleive its shaggy bark hickory. Ive never used apple wood before, but everyone who has raves about it. Ive never brined anything either, But i see where it could help with chicken. Tough meat aint so tough after a 12 hour smoke,lol. Low and slow, that is the tempo. I am not a big fan of A-1 either.
I make my own BBq sauces, rubs and marinades. Im really into the hot/sweet type of deal.(Not too hot, not too sweet.)
Im gearing up for my first brisket cook. Prolly a 15 pounder. That is the holy grail of BBQ, and its the hardest to cook.(to cook right anyway)
It's interesting, i was a gas grill fanatic. Living in Ma. for 32 years, ive had little to no exppirience with really super BBQ. When i got my first taste of BBq from a smoker, i was an instant convert, and i havent looked back since. Im also gonna rock some Calzones on that thing. I may today if i get motivated.
And now, a moment of silence, for D.N.'s Chargriller....................................... ......................................Amen.

[Defiant Noquisi]

I actually have never had a dry bird yet but I don't rely on using any kind of brine. The key is having some kind of moisture source, then you don't "have" to brine. I get those throw away aluminum pans, the loaf ones, and fill one halfway with water. Then I set it on the grate when I get the coals levelled out. I make sure to oil up the skin of the bird and keep it basted constantly so it doesn't dry out as well as keeping the water pan half full. If you're doing a whole chicken then I'm sure you've seen/heard of popping open a beer can and sticking it up its ass cavity then standing it up in the grill. Works great! If I was to soak any meat I would do it in wine or beer, mostly beer. Smoking this way takes longer, but it's sooooo worth it!

The southern hardwoods like hickory and mesquite are decent as storebought. I've had the luxury of picking up grilling from being born and raised in the Southwest so nothing will ever beat that taste and aroma but at least you can get away with getting close to it with mesquite and hickory. Hickory is good for "sweet" meat smokes. Elk is my favorite of all time. Moose is good too but I think I like mesquite a little better with it.

I've done brisket and well, I'm not a fan. I guess my tastes run a bit "wild". I'm a big fan of smoking bison and since it's not a "fatty" meat, thats where I learned the holy grail of the importance of moisture. I don't brine because I'm not a big fan of salt.

I also had an old freezer I used for dehydrating/smoking and I implore you to BE VERY CAREFUL when aquireing/using an old freezer/fridge to do this. Some of the insulation you "may" have to pull out contained asbetos and some of the metals used in manufacture were "heavy" metals that contained contaminents that will leach to your food during the smoking process. When I have time I'll try to find the info about using old appliances. I know I had a lot of info in one of the grilling books I had but have since lost the book. :dunno:

This will date me but I used to smoke so much that I was replacing the pans in this one (Brinkman's (http://www.amazon.com/gp/product/images/B0002XK0IC/sr=1-7/qid=1178034336/ref=dp_image_0/102-1555768-4004101?ie=UTF8&n=286168&s=garden&qid=1178034336&sr=1-7)) once a year and one time TWICE! Then I got that Chargriller. Have you done the tweaks to Chargriller so it will smoke better or did they finally make the changes?

[Demonskates]

I actually have never had a dry bird yet but I don't rely on using any kind of brine. The key is having some kind of moisture source, then you don't "have" to brine. I get those throw away aluminum pans, the loaf ones, and fill one halfway with water. Then I set it on the grate when I get the coals levelled out. I make sure to oil up the skin of the bird and keep it basted constantly so it doesn't dry out as well as keeping the water pan half full. If you're doing a whole chicken then I'm sure you've seen/heard of popping open a beer can and sticking it up its ass cavity then standing it up in the grill. Works great! If I was to soak any meat I would do it in wine or beer, mostly beer. Smoking this way takes longer, but it's sooooo worth it!

The southern hardwoods like hickory and mesquite are decent as storebought. I've had the luxury of picking up grilling from being born and raised in the Southwest so nothing will ever beat that taste and aroma but at least you can get away with getting close to it with mesquite and hickory. Hickory is good for "sweet" meat smokes. Elk is my favorite of all time. Moose is good too but I think I like mesquite a little better with it.

I've done brisket and well, I'm not a fan. I guess my tastes run a bit "wild". I'm a big fan of smoking bison and since it's not a "fatty" meat, thats where I learned the holy grail of the importance of moisture. I don't brine because I'm not a big fan of salt.

I also had an old freezer I used for dehydrating/smoking and I implore you to BE VERY CAREFUL when aquireing/using an old freezer/fridge to do this. Some of the insulation you "may" have to pull out contained asbetos and some of the metals used in manufacture were "heavy" metals that contained contaminents that will leach to your food during the smoking process. When I have time I'll try to find the info about using old appliances. I know I had a lot of info in one of the grilling books I had but have since lost the book. :dunno:

This will date me but I used to smoke so much that I was replacing the pans in this one (Brinkman's (http://www.amazon.com/gp/product/images/B0002XK0IC/sr=1-7/qid=1178034336/ref=dp_image_0/102-1555768-4004101?ie=UTF8&n=286168&s=garden&qid=1178034336&sr=1-7)) once a year and one time TWICE! Then I got that Chargriller. Have you done the tweaks to Chargriller so it will smoke better or did they finally make the changes?

The only mod ive done so far is to bring the smokestack down to grate level. For the most part, it runs flawless. Not hard to maintain temp with it, so im very happy with it. There are other mods ive tried but none of them really did much.
The smoke stack mod has evened the temp from side to side nicely(although i did loose a bit of grill space.) I gave up on the calzones when i saw rib eye rounds for 13 bucks at the super market, LOL. the only other thing im considering is getting some tunning plates for the cool spots. I love Bison,venison, ect too. I love wild game. Best meat i ever had was grilled musk ox. It was fantastic.
I have a couple of metal dual beer can chicken stands, I love beer ass chicken, LOL.
Gotto flip that sucker in another half hour or so. I love BBQ-ing. Its so fun to expiriment with diffrent things. Sometimes, its really rewarding, when somthing came out better than you expected. Its a life long learning process. LOL. Brinkman makes nice gear. Alot of guys at this forum use them.
www.barbecuenews.com
That site has helped to lessen the learning curve for me.lol. Great group of folks in there.

[Demonskates]

Going for 160 internal temp for the ribeye round, at 133 now. Not much longer and its chow time! God bless America.:humpin:

[Demonskates]

Pulled that sucker off, and its lookin righteous. 45 min. to stand, and dinners on.

[Harry61]

D - I gain weight just reading these posts!

[Defiant Noquisi]

LOL, yeah I'm kinda getting a bit hungry myself.

I've never actually used the stands, I just crammed in the can and stood everything up. The only actual "casualty" I've ever had was a tray of wings on that Brinkman barrel. The grates can be a pain in the ass to get out and I didn't quite clear the edge, tipped over that whole grate of wings onto the ground. Damn shame too.

[Demonskates]

I think the worst part of the Chargriller is the cast iron grates. You got to constantly keep up on them, or they rust. After a season, burnoff, and reseason I think mine are good for years now. They have a beautiful black coat now that wont even come off with the wire brush. My friend Al has the same grill as me but no side fire box. I took one look at his cast iron grates and they were a horrible rusty mess. I dont think he ever seasoned them. I imagine that cant be good for the food for one, and for two, his cast iron is going to be all pitted and rusted out.

Which brings me to dutch ovens. Ive been thinking of all the great deserts i could do with a small dutch oven. I could put it right in the side fire box while im BBQ-ing.
Got some great peach and apple cobbler recipies for dutch ovens. Would also be great for cornbread ect. I may take a spin down to wally world and see if they have one that will fit my side fire box. My buddy has a great star pattern cast iron dutch oven for doing baked beans. The star pattern on the inside of the lid catches the codensation and it runs down to the points of the star and drips back into the beans contantly churning the beans. No need to lift the cover and stir. They are hard to find though. Ingenius design.

[Harry61]

My buddy has a great star pattern cast iron dutch oven for doing baked beans. The star pattern on the inside of the lid catches the codensation and it runs down to the points of the star and drips back into the beans contantly churning the beans. No need to lift the cover and stir. They are hard to find though. Ingenius design.

I think I have one of those pots. I found something like that at a garage sale or estate sale and thought it would be good to take camping for beans or soups and such. I wondered what the stars were for.

And some where in some a cook book I have some dutch oven recipes I will see if I can find some. I collect old cook books, some of the ones I have, have rabbit, turttle, and yes opposum. Go granny!

I have found some bread recipes you make in a dutch oven..... I will pm you if I find something this weekend.

[Demonskates]

I think I have one of those pots. I found something like that at a garage sale or estate sale and thought it would be good to take camping for beans or soups and such. I wondered what the stars were for.

And some where in some a cook book I have some dutch oven recipes I will see if I can find some. I collect old cook books, some of the ones I have, have rabbit, turttle, and yes opposum. Go granny!

I have found some bread recipes you make in a dutch oven..... I will pm you if I find something this weekend.

Awesome, thank you. A buddy made this really awesome jalepeno cornbread, im dying to try somthing like that.

[Demonskates]

well i gave in and got a 12" Shallow dutch oven. Im rocking a cinimon apple cake in that sucker as we speak. Man, the settlers really knew somthing about cooking ill tell you. cast iron may be a pain, but i sure love working with it. Ill let you know if its any good.

[Demonskates]

O.K. overall, it wasnt shabby. Although the bottom was a bit more cooked than i would have liked. Next time.

[Harry61]

Awesome, thank you. A buddy made this really awesome jalepeno cornbread, im dying to try somthing like that.

I know I have a something for jalepeno cornbread, Indian or Mexican? I mean Native American or Hispanic? You know whatever is PC..

Did he do the corn bread in the smoker?:ohmy:

[Demonskates]

I know I have a something for jalepeno cornbread, Indian or Mexican? I mean Native American or Hispanic? You know whatever is PC..

Did he do the corn bread in the smoker?:ohmy:

No, my buddy has a webber gas grill. He had cooked it on that because his oven wasnt working. You can cook breads and such on a smoker, but you wouldnt actually smoke it. You would just use the charcoals. An offset smoker cooks very much like an oven. By convection.

[Demonskates]

The Barbegeddon-Mothersday-Ribpocalypse is on! Yeah i know its not til tommorow, but, were doin it today so there ya go. Six racks of pork ribs. went on at 11:00 a.m. Coming off at five p.m. Damn im hungry.:bounce:

[TC]

The Barbegeddon-Mothersday-Ribpocalypse is on! Yeah i know its not til tommorow, but, were doin it today so there ya go. Six racks of pork ribs. went on at 11:00 a.m. Coming off at five p.m. Damn im hungry.:bounce:

I'll catch the next flight out.... save me a few.

[Demonskates]

I'll catch the next flight out.... save me a few.

Dang man, theres enough here that you could get a whole rack, and i wouldnt even notice,lol. Ill kepp the lights on. :wink:

[Harry61]

MMMMMmmmmm ribs!! Sounds fantastic!!!

Dang, now I'm hungry, :wink:

[Demonskates]

MMMMMmmmmm ribs!! Sounds fantastic!!!

Dang, now I'm hungry, :wink:

I know how you feel, Ive had to look at these suckers for five hours now, lol. Almost there.:wink:

[Demonskates]

Went good. The family was happy. I am as cooked as the ribs however. Sun burn on a shaved head really sucks. But, I cooked the best batch yet, and that is good for me. Crap we were wondering if we had to much......There almost wasnt enough.
After which my pickling in beer happened.

[Harry61]

Ah, the smells and sounds of summer. This is my favorite time of year.

We didn't grill had some sandwiches and jumped in the hot tub. Stars were clear tonight. Good food, good beer, and good friends..

That's all it takes to really enjoy life. (Oh yeah, after we mowed, weeded and cleaned the back yard up)

Little burnt here too, but have learned to use sun block!

[Demonskates]

That sounds great, and very relaxing. i would love a hot tub. It would do wonders for my back. LOL. It would make a six hour rib smoke even better too, while the ribs cook, i can stew in the tub hehe.

I did get some digital pics of yesterdays Ribpocalypse. Now i just gotto figure out how to post them.

[Harry61]

Gettin ready for some 1 inch KC Strips to go on the grill about 6PM my time.

With baked tators, and grilled mushrooms & onions and salad. Don't want to over due it. Oh and the suds will also start about then!

[Demonskates]

Gettin ready for some 1 inch KC Strips to go on the grill about 6PM my time.

With baked tators, and grilled mushrooms & onions and salad. Don't want to over due it. Oh and the suds will also start about then!

Now that sounds good. Whats a fine meal without the suds? LOL.

[Harry61]

Now that sounds good. Whats a fine meal without the suds? LOL.

Has there ever been a meal without suds?? Nope not in this house.

Alas, leftovers to night.... such a pitty..

But they were great! LOL!!!!

[Demonskates]

Has there ever been a meal without suds?? Nope not in this house.

Alas, leftovers to night.... such a pitty..

But they were great! LOL!!!!

Alot of times its better the next day. Wish I knew how that works,lol. but its true.
Im still going through rib withdrawal here,Lmao.:ohmy:

[Harry61]

HOT TUBBING tonight!!!!

Again sandwiches... but why not, quick easy and gets the job done.

Can't wait until retirement when I have the time to cook... grill and what not.

Weather... clear, sunny, and 72 so must jump in once the sun goes down a little more.

Hump day, and I needed to get over that HUMP!!! :bounce:

[Harry61]

hot tubbin was wonderful


Except for the "bunny" inceident....

[Demonskates]

Bunny incedent? LOL. Well youve piqued my curiosity. Do tell!

[Harry61]

Bunny incedent? LOL. Well youve piqued my curiosity. Do tell!

Bunnies just don't get it.....

Not too long ago we buried 6 babies who were greeted by the dogs as tresspassers.

Last night, 6 more were found in various places.

Not a pretty sight...

[Demonskates]

Ewww. Good greif. I love aninmals ideas of a present. bad part is, theres nowhere to return them for somthing diffrent. lol.

[Harry61]

Ewww. Good greif. I love aninmals ideas of a present. bad part is, theres nowhere to return them for somthing diffrent. lol.

Fortunately for us, they didn't surprise us in the house. But yes EEEWWWWW

Back to food though. I am going to a gala on Saturday night with food prepared by a known chef. I just don't know who it is and they won't tell me... But there are 250 people invited and I have to get all gussied up and everything.

Should be interesting to see who it is and what they will be serving!:wink:

[Becks]

I love BBQ!

Most of my pleasure in the process is actually derived from preparing the tastiest homemade marinades and BBQ sauces.

Steak with baked potatoes and grilled peaches and cream corn on the cob is the best!

[Demonskates]

Fortunately for us, they didn't surprise us in the house. But yes EEEWWWWW

Back to food though. I am going to a gala on Saturday night with food prepared by a known chef. I just don't know who it is and they won't tell me... But there are 250 people invited and I have to get all gussied up and everything.

Should be interesting to see who it is and what they will be serving!:wink:

Lucky.(in my best Napoleon Dynomite voice.) That sounds awesome! You myust be stoked. You'll have to let us know how it was.

[Demonskates]

I love BBQ!

Most of my pleasure in the process is actually derived from preparing the tastiest homemade marinades and BBQ sauces.

Steak with baked potatoes and grilled peaches and cream corn on the cob is the best!

Sounds good. I know I love cooking. Its a great time. When you do come up with a great home made marinade, or dry rub, its great. Ive got a couple now for ribs.

[Harry61]

Lucky.(in my best Napoleon Dynomite voice.) That sounds awesome! You myust be stoked. You'll have to let us know how it was.


I love Napoleon Dynomite. Yes tomorrow is the big day. I am hoping I get pics of the event to post for ya'll

[Demonskates]

people must think im paranoid. Id have posted pics long ago, but somehow, i am missing files that are needed to post pics. my computer is a dinosaur. Its been through a few crashes. as long as i can see A.O. thats all i care about. I will try and get pics up though.(yeah,lol, ive been saying that since 2006.)

[Harry61]

people must think im paranoid. Id have posted pics long ago, but somehow, i am missing files that are needed to post pics. my computer is a dinosaur. Its been through a few crashes. as long as i can see A.O. thats all i care about. I will try and get pics up though.(yeah,lol, ive been saying that since 2006.)

Well we are back from the big ta do... All the food you could eat for free and open bar. Life is good when it comes to things like free. However, I tend to think I would have had just as much fun in the back yard and hitting the hot tub.

Can't complain about the food though, good good good food...... Shrimp cocktail with all the sause, bunch of finger sandwiches, can't remember what it was, chips, dips, sauces etc. No BBQ ... under the circumstances I know why. No where to do it.

We were in the same building as the science fair winners were. Laptops everywhere!

Ha ha all in all a good time, glad to be home though. Too much foo foo isn't always good.

Oh yeah, the DJ sucked, bout put him in his place. Who in the world still plays MJ's Thriller????

[Demonskates]

Sounds like a good time. Although, the D.J. im afraid would have had somthing spilled on his turntables for playing M.J. in any capacity if I was in attendance.
Porbably 100 proof whiskey. then, i would "Accidentaly" drop a lit cigarette on the turntables. Then id laugh a real lot and order another drink.

[Harry61]

Sounds like a good time. Although, the D.J. im afraid would have had somthing spilled on his turntables for playing M.J. in any capacity if I was in attendance.
Porbably 100 proof whiskey. then, i would "Accidentaly" drop a lit cigarette on the turntables. Then id laugh a real lot and order another drink.

OMG I should Have asked you about that before I went... I am not familar with such a la te da to do. But yes, we didn't show our redneck side. My other half pulled me out side before I coudl kick the DJ's ass.

He was old enough to be my son oh dear, what IS the world coming to?:sick:

[Harry61]

I almost forgot, I got a cook book on 365 BBQ receipies today at a garage sale..

Ya know I love my cook books.....

If you thing of something that might be in there, I will look it up for ya!

http://www.youtube.com/watch?v=vmBwA7-tauc

well you know me...:rave:

[Demonskates]

I almost forgot, I got a cook book on 365 BBQ receipies today at a garage sale..

Ya know I love my cook books.....

If you thing of something that might be in there, I will look it up for ya!

http://www.youtube.com/watch?v=vmBwA7-tauc

well you know me...:rave:

cool. Thank you. Im getting ready for memorial day. Ill be in VT. Camping with friends. Im throwing the smoker on the trailer. ill prolly do ribs, and poppers.
and whiskey, and a little funny green stuff. I need breakfast food too.
i cant wait. Its such a good time.

[Harry61]

cool. Thank you. Im getting ready for memorial day. Ill be in VT. Camping with friends. Im throwing the smoker on the trailer. ill prolly do ribs, and poppers.
and whiskey, and a little funny green stuff. I need breakfast food too.
i cant wait. Its such a good time.

Ahha the good ole MMD, unfortuately, I have family in town until Satuday, we will be too pooped to doing anything but veg on that day.

Too old to camp anymore too. I guess it will be clean house day then...

But breakfast and camping is easy POP TARTS! Did you know you can roast/toast em?

[Demonskates]

Ahha the good ole MMD, unfortuately, I have family in town until Satuday, we will be too pooped to doing anything but veg on that day.

Too old to camp anymore too. I guess it will be clean house day then...

But breakfast and camping is easy POP TARTS! Did you know you can roast/toast em?

yeah,lol. poptarts are great over the fire. I dont use a tent. i got an S.U.V. I throw a queen size matress in the back and its perfect. high and dry.

[Harry61]

I give you a call if we ever buy an RV like we been wanting.

But with the gas prices $$$ we are just going to stay home.

We may be making a trip to Yellowstone if the bucks aren't there!

if not, I am getting a new washer and dryer, cheaper?....

[Demonskates]

I give you a call if we ever buy an RV like we been wanting.

But with the gas prices $$$ we are just going to stay home.

We may be making a trip to Yellowstone if the bucks aren't there!

if not, I am getting a new washer and dryer, cheaper?....

LOL. I guess. Id like to see yellowstone. R.V.s are nice, but yeah, the fuel bill sucks.
They make newer versions of the tear drop trailers that arent too over priced. Just need a trailer hitch. I may even look into one of those. but more than likely ill get a bike.

[Harry61]

LOL. I guess. Id like to see yellowstone. R.V.s are nice, but yeah, the fuel bill sucks.
They make newer versions of the tear drop trailers that arent too over priced. Just need a trailer hitch. I may even look into one of those. but more than likely ill get a bike.


Yeah, but they fly off the road like road kill. We have two trucks with hitches so we are ok on that. One 4x4 the other not.


What we are looking at we will drive to take the dogs with us...

But you never know what we are going to do, sometimes we just pick up and go. Aha the life of being semi retired. RETIRED not the other thing you were thinking!

[Demonskates]

LMAO! Nice. I on the other hand, am exactly that other thing i was thinking.

[Demonskates]

Gave my pit a good cleaning. It needed it. Dragging that sucker up to Vermont for memorial day. Almost have all the stuff i need. Wrapped the cast iron in foil so it wont be destroyed on the way up. I cant wait. Food , beer, food whiskey, beer food, more beer. Oh and some beer.:ohmy:

[Demonskates]

P.s. Beer.............................................. ...........................

[Harry61]

P.s. Beer.............................................. ...........................

Can we get a HELL YEAH on that?

I thought I better check in with you to see what you will be cooking, but I guess we won't hear about it until you get back.

I have the out-laws coming in tonight uuuggghhh, but again, with food, beer, food, whiskey, I should be able to manage though I have before.

But back to the subject, we are having RIBS!!!!! That should get us started!:bounce: :bounce: :bounce:

[Demonskates]

Can we get a HELL YEAH on that?

I thought I better check in with you to see what you will be cooking, but I guess we won't hear about it until you get back.

I have the out-laws coming in tonight uuuggghhh, but again, with food, beer, food, whiskey, I should be able to manage though I have before.

But back to the subject, we are having RIBS!!!!! That should get us started!:bounce: :bounce: :bounce:

You too huh? Same here, Ribs, and smoked stuffed jalapeno poppers. And breakfast food. Ill also be busy cooking my brains on some Vermont local.hehehe.

Out-laws? You mean relatives, or the biker gang? Either way, thats usually one hell of a party,lol.
Im shoving off friday Morning. Ya'all have a great M.M.D. weekend, ya hear? Hold down the fort. Ill Be in mon. or tues.

[Harry61]

Out-laws? You mean relatives, or the biker gang? Either way, thats usually one hell of a party,lol


LOL -- relatives, but I would have much more fun with the biker gang!

Have a great and relaxing weekend! (everyone!):bye:

[Harry61]

Ribs will be ready in 45 minutes. That and some kind of potatoes, I don't know what they are since I didn't make them. And a whole somorgasbord (sp?) of other stuff.

I have spent most of this day in the kitchen, thanks to relatives visiting....

The insanity started last night, on going since... don't know if I am going to survive. Drinking helps that and I was at work a few days since they have been here. Imagine that, work over a house full of idiots. (which reminds me to start another thread someday!)

All I have to keep me going is the food and drinks. There's just too many of them, that is the problem. I love my peace and quite and it is distrupted this weekend.

[Demonskates]

Ribs will be ready in 45 minutes. That and some kind of potatoes, I don't know what they are since I didn't make them. And a whole somorgasbord (sp?) of other stuff.

I have spent most of this day in the kitchen, thanks to relatives visiting....

The insanity started last night, on going since... don't know if I am going to survive. Drinking helps that and I was at work a few days since they have been here. Imagine that, work over a house full of idiots. (which reminds me to start another thread someday!)

All I have to keep me going is the food and drinks. There's just too many of them, that is the problem. I love my peace and quite and it is distrupted this weekend.

LOL. sounds good. Ill fill you in in a bit, i got to run for now.

[Stabby Joe]

Puh, stupid... I saw an M&S food advert on TV advertising "M&S Summer Food" which was posh looking fish, orberves, fancy fruit etc etc...

Look, everyone knows thats summer food is grilled meat and if your a veggie salad. :deal:

As for me, ah the good old BBQ. Unfortunatly its raining here (no suprise) but when it brightens up, no doubt soon, I'll be ready with the sack of assorted meat over the outdoor grill! Mostly the usual oversized burgers but ribs, gotta have ribs!

Which do you think is better: gas or charcol?

[Demonskates]

Puh, stupid... I saw an M&S food advert on TV advertising "M&S Summer Food" which was posh looking fish, orberves, fancy fruit etc etc...

Look, everyone knows thats summer food is grilled meat and if your a veggie salad. :deal:

As for me, ah the good old BBQ. Unfortunatly its raining here (no suprise) but when it brightens up, no doubt soon, I'll be ready with the sack of assorted meat over the outdoor grill! Mostly the usual oversized burgers but ribs, gotta have ribs!

Which do you think is better: gas or charcol?

I dig Charcoal better, I used to use gas all the time. They both are great reguardless, it just depends what your trying to do. I use natural lump charcoal. It heats better, and longer than regualar brickettes. I have a smoker , so lump works great. You can use that along with wood chips like hickory,oak,mequite, ect. Only dried hard wood, nothing green or your food will taste bitter. just soak the chips for a half hour first. Then they smolder when you put them on the coals without burning up to fast. if you have a gas grill, and you want to smoke ribs, get the temp to around 225 degrees. Take tin foil and make a pouch out of it, add water and wood chips. set it under the grates near the burner, but not on it. poke a few tiney holes for the smoke to escape from. It should burn for about an hour before you'll need more chips. Six hours is perfect for ribs. After the first three hours, i foil the ribs for about two more hours. last hour you remove the foil, glaze and resmoke.
(while they are foiled, they wont take anymore smoke. so wait till you unwrap the ribs before resmoking.)
You should check this site out, these guys all compete ect. Some of the best BBq-ers in the U.S. are there and will answer any questions you have. This site is how i learned to use a smoker.

www.barbequenews.com

[Stabby Joe]

I prefer charcoal as well, I don't know why but when gas supplies try and use taste to their advantage, the Charcoal makes the meat taste allot better. You can easily tell the difference because gas grilled meat tastes no different from you cook in the kitchen or eat at restaurants, where as charcoal given it more of a "smooth smoky undertaste" if you catch my drift.

Plus theres more charm to it! :wink:

[Demonskates]

I prefer charcoal as well, I don't know why but when gas supplies try and use taste to their advantage, the Charcoal makes the meat taste allot better. You can easily tell the difference because gas grilled meat tastes no different from you cook in the kitchen or eat at restaurants, where as charcoal given it more of a "smooth smoky undertaste" if you catch my drift.

Plus theres more charm to it! :wink:

Absolutely. people are worried about carcinogens ect. with charcoal. Dosent bug me any. Charcoal is the way to go for me.

[Harry61]

Absolutely. people are worried about carcinogens ect. with charcoal. Dosent bug me any. Charcoal is the way to go for me.


Charcoal is for me too. We have a smoker and a gas grill. Sometimes I throw stuff of the gas grill if I am in a hurry, and sometimes I cook the extras like potatoes and veggie on the gas, while smoking the meat.

Carcinogens, people been using coal for years. I get tired of people shouting carcinogens, they need to get a life. They probably want the cow that produces skim milk too..

[Demonskates]

Charcoal is for me too. We have a smoker and a gas grill. Sometimes I throw stuff of the gas grill if I am in a hurry, and sometimes I cook the extras like potatoes and veggie on the gas, while smoking the meat.

Carcinogens, people been using coal for years. I get tired of people shouting carcinogens, they need to get a life. They probably want the cow that produces skim milk too..

L.M.A.O. If you see any cows bearing chocolate milk give me a shout.

[Stabby Joe]

Hank Hill's propane moto is "taste the meat, not the heat", which of course he means charcoal.

Whats wrong with the taste of heat? :thumbs:

[Demonskates]

Hank Hill's propane moto is "taste the meat, not the heat", which of course he means charcoal.

Whats wrong with the taste of heat? :thumbs:

LOL, im not sure, i got a shirt that says "P.E.T.A. : People for the eating of tastey animals." On the back it says "Vegetarian, ancient tribal slang for the village idiot who cant ride, fish, or hunt." Its a shirt for Slow burn BBQ sauces and rubs.
The Guitarist in our band got it for me. I love that one lol.

[Harry61]

Here's one for you

www.americantailgater.com (http://www.americantailgater.com)

check out the scooter cooler, yes, scooter cooler....

[Demonskates]

Now that is cool stuff,lol. The cooler is great, but i quit drinking booze. The only time a need a cooler is if im drinking booze. But my buddy would love that,lol.

[Sammy56]

The only time a need a cooler is if im drinking booze.But coolers have so many other uses! Like, hiding severed body parts. Not that, you know, I've ever done that or anything...

[Harry61]

Now that is cool stuff,lol. The cooler is great, but i quit drinking booze. The only time a need a cooler is if im drinking booze. But my buddy would love that,lol.

Bottled Water, everyone needs water!!! Especially when I am making Chili!



But coolers have so many other uses! Like, hiding severed body parts. Not that, you know, I've ever done that or anything...


LOL! Here's an idea, to elminate my competetion!

[Demonskates]

Im out of everything for BBQ. I need one major BBQ restock. Lump charcoal, chips, wood chunks. rubs ect. and some form of dead animule to cook. Got to reseason the grates first, they took a beating in VT. Gonna try a brisket. But instead of pulling it, im gonna slice it for sangwhiches.

Crap that reminds me, i need wood putty for the upright bass.. Minor casualty of memeorial day weekend. Knocked one of the tuning pegs out of whack, so the screw that holds it, made a tear in the wood behind the peg. Minor fix. Im glad its that and not a broken string. Flat wound upright bass strings are $100 for a decent set.:eww:

[Demonskates]

O.K. I got all the BBQ junk i needed, now i just gotta remeber the wood putty, for the upright.hehe:ohmy:

[Harry61]

Had stir fry tonight, too hot to cook outside.

That is the problem living here... almost 90 so to start up the grill just makes me sweat thinking of it.

Work looming over the weekend for the spouse, don't see anything exciting happen for us.

But the 4th is just around the corner and that usually calls for Brisket and pool side at a friends! Yeah

[Demonskates]

Had stir fry tonight, too hot to cook outside.

That is the problem living here... almost 90 so to start up the grill just makes me sweat thinking of it.

Work looming over the weekend for the spouse, don't see anything exciting happen for us.

But the 4th is just around the corner and that usually calls for Brisket and pool side at a friends! Yeah

MMMMMMMMmmm Brisket. I need some brisket. My BBQ addiction is getting worse by the day. Havent fired up the smoker since memorial day. Thats just plain not right.:ohmy:

[Demonskates]

I love a good burger, and i saw this on AOl news. So i figured id throw itup here. Some interesting burger recipes.

http://food.aol.com/food-photos/burger-recipes?photo=1

[Defiant Noquisi]

But coolers have so many other uses! Like, hiding severed body parts. Not that, you know, I've ever done that or anything...
Tailgates also have many other uses! This product for the EXTREME tailgater and outdoorsy grill fanatic...http://www.bumperdumper.com/

[Defiant Noquisi]

Okay guys, I'm jealous. My new mode of living does not allow for me to have access to the awsome grillage the Queen worships. However, I could NOT go without some kind of grilling tool. I have no room for the awsomeness that was my Chargriller so I have been reduced. Luckily, since I know how to grill, I also know how to "cheat" and make meat of a similar texture and taste as I once did upon my uber grill. Chicken thighs will be slapped upon the grate as soon as the rain/drizzle allows for me to do so unencumbered.

My new grill, sigh. It's a 14 inch table top grill, perfect for sitting out on the back steps and grilling while watching the neighbors work on their cars.

[Harry61]

DefNoq, you can come visit me any time you want.

Tonight, Chicken marinated in Lemon Pepper, Pork Chops with hand rub and steak, potatoes, and veggies..

Not bad for impromptu! Or last minute some would say. Hot tubbing too! Maybe more pics!

[Harry61]

Yummy, It is all good!

Until the lightning started!



Thank god for good friends!

:2thumbs:

[Demonskates]

Okay guys, I'm jealous. My new mode of living does not allow for me to have access to the awsome grillage the Queen worships. However, I could NOT go without some kind of grilling tool. I have no room for the awsomeness that was my Chargriller so I have been reduced. Luckily, since I know how to grill, I also know how to "cheat" and make meat of a similar texture and taste as I once did upon my uber grill. Chicken thighs will be slapped upon the grate as soon as the rain/drizzle allows for me to do so unencumbered.

My new grill, sigh. It's a 14 inch table top grill, perfect for sitting out on the back steps and grilling while watching the neighbors work on their cars.

I just saw a verticle smoker at the hardware store for about $200. Think its brinkman. Anyway, its compact. takes up very little room. Light weight ect. Ill see if i can get some info on it. looks nice. has percelin grates. Stands about waist level. Bout 3 by 3 square. Looks pretty nice if space is an issue. I wouldnt mind having one of these for poppers and wings ect.