We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
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Monday, August 19. 2019
At this very moment. Chunks of Black Cherry wood from the woodpile, with a pot of water in there.
Short and regular pork ribs rubbed with brown sugar, various ground peppers, dried mustard and Kosher salt.
Also a pork butt or two.
Let me know whether the smell of the smoke comes through your computer screen. It smells good.
If you cannot smell it, maybe your computer's smoke-blocker blocks it.
How do you do this enjoyable task?
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haha. never thought of that. I always cook with Kosher salt, as do most real chefs which I am not. No iodine, big crystals, big box, whatever.
Ending a strict, six-millennia prohibition of the consumption of cloven-hoofed beasts, the World Rabbinical Council announced Tuesday that Jews worldwide may "dig in to the delicious taste of ham."
Electric smoker. Non- traditional, but works great, with a few modifications for the water tray. You just pile the soaked wood directly on the heating element.
commission of a venal sin, using anything other than hickory and oak to barbeque/smoke meat.
however, they did share so commission of the mortal sin of not sharing barbeque is avoided.
Neighbors don't like it when I chop down their ornamental cherry trees. However, lots of hickory and oak in the back yard and other places where I can cut wood.
Did try some apple wood smoked deer. Nice but the smoke smelled all wrong.
I love smoked BBQ, always hickory smoked. My spouse loves the cherry smoked meats but I can't stand it. To each his own.
using anything other than hickory...Hickory nuts ! ...Shell and all are great in a smoker. Good smoke and lasts longer than chips. Let them dry out a few months and they are ready. And they are free although my neighbor shakes his head at me when I come over and rake them up in his yard but I don't tell him what the are for.
I went a bit too heavy on the hot pepper in the rub. Wow - good, but overpowers the piggie.
I've got 20 pounds of chicken wings in my Bradley smoker right now. Apple wood; it goes well with chicken.
I always think I've done too much of the peppers ( I use Ancho, black, and cayenne). But when it's all done, it comes out just fine. Or so my friends tell me, anyway; I never have any trouble finding folks to eat the stuff.
I suppose that maybe I could smell it all they way out here in Missouri, but I bought a fresh, locally produced jalapeno and cheese summer sausage earlier and the smell of it is drowning out all other smells at this time.
Pit Barrel Cooker. Nothing better... Made in the good old USA.
Look them up if you don't have a smoker, long experience with them shows it is the best of the best.
(No financial or personal interest in it, other than we own two.)
Masterbuilt propane fired box. I've worn out several of them. The firebox used to be cast iron, now it's a pressed metal bowl with slots to let flame through from the burner. Cover most of these up. Soak the wood (chunks, not chips) at least a day in a bucket. clean the racks when you are done or you will have a yellow jacket problem in places where they are found.
My standard built-in gas grill came with a 1/4" sheet metal stamped/perforated pan for use with charcoal or wood for smoking. I park that over one of the 3x burners whenever I have room (aside from what I need for the meat), and water saturated wood chips go on before the steaks. As a hybrid it works quite well - the wood smoke tops off the marinade with a great flavor that gas alone won't accomplish.
Whole smoked chicken is really quite good. And cheap! I'm waiting for it to cool off, I've used up all the smoked cheese....
Smoked meatloaf with smoked potatoes is also good. Sounds like gilding the lily, but it really is worth a try. Smoked potatoes beat baked potatoes.
Apple wood is the go to, mostly because the apple trees are badly overgrown, so plenty of wood. Weber smoker here.
I use a Masterbuilt, too, but an electric. Love it for chicken, ribs, brisket, and the occasional salmon.
I also cure and smoke my own standard bacon and Canadian bacon. I can buy pork bellies at a reasonable price at my local grocery, so the bacon I make is better quality than even the premium stuff you can buy. Seasoned and sliced as we like. Lots of fun and a delicious product.
Another vote for the Pit Barrel Cooker (PBC). Basically foolproof, which partly explains my enthusiasm. You can easily cook 8 racks of ribs at once, or 8 chicken halves. Any combination; or add the included grill rack for 'burgers, etc. Love it.
I think the vertical smoker gets too hot. I prefer indirect heat with a traditional smoker.
I agree with the cherry wood. Oak and hickory are too harsh. I use a lot of cumin, less sugar, and more hot ppeper flakes, dehudrated garlic and onion flakes.
For ribs I like 2 hours uncoverd, 1 hour covered in foil, and one hour uncovered to tighten it up. If it's falling off the bone you did something wrong. If it needs BBQ sauce you did something wrong.
For the pork butt I use a Carolina sauce: apple cider vinegar, red pepper flakes, onions, sugar and salt. Bring it to a boil and let it cool. Pull the pork, add shredded cabbage and sauce, and use a heavy-duty bun.
Don't forget to smoke some cheddar and some salt after the fire cools down.
Depends on the tonnage.
Up to ~ 20-30lbs of butt, couple of birds, few racks of ribs, etc., XL Big Green Egg
>30lbs, Stainless 55gl drum grill
>100lbs Oil tank grill
Getting ready for a birthday bash this weekend so butts get cooked today, ribs in three styles tomorrow, Thursday, Friday and Saturday
Being based in NC at the moment (Temporarily Local) hickory all the way.
Butt is straight smoked then pulled/chopped with salt and a butter based vinegar sauce rolled in to taste.
Ribs are dry rubbed (no sugar, use salt for sweetness, cumin is always involved and surprisingly, allspice), smoked then finished in vinegar infused pressure cooker and/or oven.
Let everything rest to take back up the moisture then gently warm a couple hours prior to serving.
Good smoke, moist fall-off-the-bone-no-char-just-bark finish.
The Egg will work up a little less than 100lbs this week while shop work continues - advantage of home biz.