On Sun, 28 Nov 2010 13:05:29 -0800 (PST), "Jack." wrote:

On Nov 28, 1:35*pm, Crotchedy Harry wrote:
In article ,
says...







In article 62d3bd07-e04f-42e7-b9af-6397b0a59d51
@z20g2000pra.googlegroups.com, says...

On Nov 26, 11:49 pm, I am Tosk
wrote:
In article ,
says...

wrote:
On Fri, 26 Nov 2010 11:53:59 -0500, I am Tosk
wrote:

What is a "Water Smoker"?

A smoker with a pan of water under the food. It puts some steam in the
smoke.
Most of them do it.

It really doesn't add anything to the meat that you are smoking. I have
read a lot and learned a lot. There are other methods that are simpler
and cleaner. Sand is the favorite. Nothing in the pan is 2nd.

Well, if you are still talking about cooking the meat at 225 plus
degrees, you are reading the wrong material

The meat never gets to 225 degrees. *The meat rises in temp to about
160, then stays there as the collagen (connective tissue) in the meat
breaks down, turning into water, which cools the meat. *This is
tenderizing the meat, and the process can last for hours. *When the
meat start rising in temp above that 160 or so plateau, it's done and
ready to be removed from the smoker.

I use a Brinkmann horizontal smoker with the offset firebox. *Same
basic process as the Red, White and Blue (great ribs!). *My ribs and
brisket are as good as the best I've ever had. *We'll usually do an
olive oil and rosemary infused whole chicken or two when it's fired
up. *Hot Italian sausage is good in there as well. *Hickory, pecan, or
just a *little* mesquite wood does the trick.

Oh, and Stubb's BBQ sauce if you want it wet. *Great stuff, more like
Texas smokehouse sauce than that sweet, ketchup crap that usually
comes from the grocery store.

I agree about the Stubbs BBQ. Most like what I ate down south than any
other, I love it..

Sauce in the south is a regional thing. Alabama's typical is a little
different than Georgia's, etc. North Carolina's is way different in that
it typically has NO tomato product in it. South Carolina in the right
region has a mustard based sauce. Northern Alabama has a white sauce
that is mayonnaise and vinegar based.

I'm in SC in the area that does the mustard-based stuff. BBQ to the
locals mean pit-cooked pork over hickory, chopped and mixed with the
mustard based sauce. I like it OK, but some of it is too mustard-y,
if you know what I mean. To me, BBQ sauce needs to have a bite... a
kick to it. Chicken is better than pork with the local sauce. My FIL
is from south GA, and he mixes up a concoction that is heavy on the
hot sauce, with mayo, mustard, ketchup, black pepper, vinegar... you
get the picture. Big bite, not sweet, right amount of body. Good
stuff.


I like the Texas way of BBQ, with the different cuts of smoked meats,
sauce on the side. My ribs and brisket are dry-rubbed, with a final
minimal coat of sauce just before taking them off.

When we BBQ (not smoke) chicken, I cook it, then coat with sauce
lightly, get some caramelization, then another light coat and into an
ice chest lined with foil to rest. That last steaming and resting
makes it moist and lets the sauce "set"... the finishing touch.

Damn, I'm hungry. :-


Hell, Jack. A good son-in-law would get that good recipe and post it right here
on rec.boats for the rest of us to try out. I could probably do without the
mayo, but all the rest sounds pretty good.
--

Hope you're having a great day!

John H