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...sin=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.
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/pro...ltermfg=&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.

[Demonskates]

Ribs are on. Barebe-geddon has arrived.

[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?.......