On Sat, 09 Aug 2014 12:21:31 -0400, wrote:

On Sat, 09 Aug 2014 11:53:39 -0400, Poco Loco
wrote:

Way too much salt on those rotisserie fowl.

None of the skin goes in the soup. Most of the salt stays with the skin - along with loads of fat.

Ah the good part ;-)

I've actually considered just making a sandwich out of skin, tomato, and mayonnaise. My doctor
should love that.

On Saturday, August 9, 2014 11:36:32 AM UTC-4, Califbill wrote:
wrote:

I like to keep the temp around 225 when smoking meat. It takes it to
tenderize ribs and brisket. You have to get the collagen to break down
to get it tender. The meat thermometer will stall at about 160 for a
while as that heppens. When it starts to rise above that, it's about ready.


I like 225 also. On a lot of my long, slow cook bbq, I also have a
Brinkman offset smoker, and use that. Also pulled pork and french dip, we
use the crock pot. For a great corned beef, cook it in the crock pot with
chili, no beans added to the the pot.

Yep, I have the Brinkmann offset smoker as well. I only use it 3 or 4 times a year, but always load it up when I do. Usually do a brisket and/or baby-backs, a package of hot Italian sausage, and a whole chicken. The chicken I rub with olive oil, salt and pepper, and rosemary. Then stuff a couple of lemon halves in the cavity. I use just a few chunks of mesquite (a little goes a long way) or pecan along with the charcoal.

I've considered a pellet grill, they've come down in price since the patent expired. When the Weber bites the dust I'll make the move, but that will be a while.

On 8/9/2014 11:36 AM, Califbill wrote:
KC wrote:
On 8/9/2014 12:17 AM, Califbill wrote:
KC wrote:
On 8/8/2014 5:20 PM, Califbill wrote:
KC wrote:
On 8/8/2014 2:20 PM, Califbill wrote:
Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a friend has and
says it's better than the
old one. Gonna give it a shot while at Gettysburg next week. I won't be
using the frying pan for
browning, but will use the charcoal grill to singe the outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2
teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to
pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow cooker.
2. 2. Add stock and next 4 ingredients (through crushed red pepper) to
skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves, stirring with a
whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or
until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred with 2
forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring
cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top). Seal bag;
carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before fat layer
reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until
mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small
bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until thickened.
Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.

Use the pan. You need to caramelize the meat, and you want the drippings
for the sauce.


Another favorite of mine is simple whole chicken. Salt and pepper, glass
pan, in over at 350 degrees for 90 minutes, add butter a few times during
cooking. I love the taste of Chicken with or without rub or sauce,
sometimes I just do it plain for chicken salad and such... well, a little butter

I have a Traegar grill, and makes smoked meats easy, and a lot healthier
than the grease on the flames BBQ.


How low can you run the temps. When I smoke meats, I run between 160-170 degrees?

Has a smoke setting that is below the 125 setting on the controller. Could
probably almost do a cold smoke lox probably.


Nice setup.. sounds great!

It is. Expensive though.


Yeah, I have done some reading on them.. but in my typical fashion, I am
drawing out a simpler version that might just run on gravity and no fan
for my needs.. It would use standard briquettes though, not pellets.

On 8/9/2014 12:21 PM, wrote:
On Sat, 09 Aug 2014 11:53:39 -0400, Poco Loco
wrote:

Way too much salt on those rotisserie fowl.

None of the skin goes in the soup. Most of the salt stays with the skin - along with loads of fat.

Ah the good part ;-)


Some new studies suggest salt is not an issue for folks who don't
already have blood pressure issues, etc...

KC wrote:
On 8/9/2014 12:21 PM, wrote:
On Sat, 09 Aug 2014 11:53:39 -0400, Poco Loco
wrote:

Way too much salt on those rotisserie fowl.

None of the skin goes in the soup. Most of the salt stays with the skin
- along with loads of fat.

Ah the good part ;-)


Some new studies suggest salt is not an issue for folks who don't already
have blood pressure issues, etc...

Skin has other problems. It is an organ meat. We use little added salt.
Went to that in 1973, during a drought, and the drinking water where we
lived jumped in chlorides. Now when we eat out at some places, can not
drink enough water at home to satisfy thirst, because of the amount of salt
consumed.

KC wrote:
On 8/9/2014 11:36 AM, Califbill wrote:
KC wrote:
On 8/9/2014 12:17 AM, Califbill wrote:
KC wrote:
On 8/8/2014 5:20 PM, Califbill wrote:
KC wrote:
On 8/8/2014 2:20 PM, Califbill wrote:
Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a friend has and
says it's better than the
old one. Gonna give it a shot while at Gettysburg next week. I won't be
using the frying pan for
browning, but will use the charcoal grill to singe the outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2
teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to
pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow cooker.
2. 2. Add stock and next 4 ingredients (through crushed red pepper) to
skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves, stirring with a
whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or
until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred with 2
forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring
cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top). Seal bag;
carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before fat layer
reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until
mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small
bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until thickened.
Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.

Use the pan. You need to caramelize the meat, and you want the drippings
for the sauce.


Another favorite of mine is simple whole chicken. Salt and pepper, glass
pan, in over at 350 degrees for 90 minutes, add butter a few times during
cooking. I love the taste of Chicken with or without rub or sauce,
sometimes I just do it plain for chicken salad and such... well, a little butter

I have a Traegar grill, and makes smoked meats easy, and a lot healthier
than the grease on the flames BBQ.


How low can you run the temps. When I smoke meats, I run between 160-170 degrees?

Has a smoke setting that is below the 125 setting on the controller. Could
probably almost do a cold smoke lox probably.


Nice setup.. sounds great!

It is. Expensive though.


Yeah, I have done some reading on them.. but in my typical fashion, I am
drawing out a simpler version that might just run on gravity and no fan
for my needs.. It would use standard briquettes though, not pellets.

Then it is just an auto-feed weber. Briquettes do not smoke.

On 8/10/2014 12:43 PM, Califbill wrote:
KC wrote:
On 8/9/2014 11:36 AM, Califbill wrote:
KC wrote:
On 8/9/2014 12:17 AM, Califbill wrote:
KC wrote:
On 8/8/2014 5:20 PM, Califbill wrote:
KC wrote:
On 8/8/2014 2:20 PM, Califbill wrote:
Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a friend has and
says it's better than the
old one. Gonna give it a shot while at Gettysburg next week. I won't be
using the frying pan for
browning, but will use the charcoal grill to singe the outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2
teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to
pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow cooker.
2. 2. Add stock and next 4 ingredients (through crushed red pepper) to
skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves, stirring with a
whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or
until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred with 2
forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring
cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top). Seal bag;
carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before fat layer
reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until
mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small
bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until thickened.
Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.

Use the pan. You need to caramelize the meat, and you want the drippings
for the sauce.


Another favorite of mine is simple whole chicken. Salt and pepper, glass
pan, in over at 350 degrees for 90 minutes, add butter a few times during
cooking. I love the taste of Chicken with or without rub or sauce,
sometimes I just do it plain for chicken salad and such... well, a little butter

I have a Traegar grill, and makes smoked meats easy, and a lot healthier
than the grease on the flames BBQ.


How low can you run the temps. When I smoke meats, I run between 160-170 degrees?

Has a smoke setting that is below the 125 setting on the controller. Could
probably almost do a cold smoke lox probably.


Nice setup.. sounds great!

It is. Expensive though.


Yeah, I have done some reading on them.. but in my typical fashion, I am
drawing out a simpler version that might just run on gravity and no fan
for my needs.. It would use standard briquettes though, not pellets.

Then it is just an auto-feed weber. Briquettes do not smoke.


They do if you mix in wet Hickory chips...

On 8/10/2014 9:12 PM, wrote:
On Sun, 10 Aug 2014 20:45:53 -0400, KC wrote:

Then it is just an auto-feed weber. Briquettes do not smoke.


They do if you mix in wet Hickory chips...

I do the hickory trick in my gas grille all the time. Sometimes I
"smoke up" on one burner and cook on the one next to it in case the
chips flame up on me. Other times I am OK with a little flame. It
depends on what I am cooking.
It doesn't hurt to singe mahi a little


I make a wall of briquettes about two wide all mixed in with wet
hickory and get one end going well. If you do it right, it will go for
hours one end to the other...

Of course my real smoker was made by grandpa.. It's the top half of a
100 pound gas tank with a couple doors and small adjustable holes for
air flow that leads into 8 inch stove pipe out the top. That part sits
on the ground. The 55 gallon barrel sits from 4-8 feet away and is
connected with the 8 inch pipe to a valved T under the barrel.. Thre is
a samll handle on the T and you pull or push to send smoke to the
barrel, or bypass while watching the thermometer in the barrel...

The barrel has two doors welded in and each door has... damn, I can't
think of those round fan looking things that you turn on a grill to
adjust air flow but each door has one of those too..

Smoking in winter we have used as little as 4 feet of pipe between the
two, in the fall, up to 8 to get the temps in the barrel where I want
them. For 30 pounds of sausage, about 3-1/2 hours at about 160 degrees,
half hickory, half apple is my preferred recipe....

wrote:
On Sun, 10 Aug 2014 22:05:37 -0400, KC wrote:

On 8/10/2014 9:12 PM, wrote:
On Sun, 10 Aug 2014 20:45:53 -0400, KC wrote:

Then it is just an auto-feed weber. Briquettes do not smoke.


They do if you mix in wet Hickory chips...

I do the hickory trick in my gas grille all the time. Sometimes I
"smoke up" on one burner and cook on the one next to it in case the
chips flame up on me. Other times I am OK with a little flame. It
depends on what I am cooking.
It doesn't hurt to singe mahi a little


I make a wall of briquettes about two wide all mixed in with wet
hickory and get one end going well. If you do it right, it will go for
hours one end to the other...

Of course my real smoker was made by grandpa.. It's the top half of a
100 pound gas tank with a couple doors and small adjustable holes for
air flow that leads into 8 inch stove pipe out the top. That part sits
on the ground. The 55 gallon barrel sits from 4-8 feet away and is
connected with the 8 inch pipe to a valved T under the barrel.. Thre is
a samll handle on the T and you pull or push to send smoke to the
barrel, or bypass while watching the thermometer in the barrel...

The barrel has two doors welded in and each door has... damn, I can't
think of those round fan looking things that you turn on a grill to
adjust air flow but each door has one of those too..

Smoking in winter we have used as little as 4 feet of pipe between the
two, in the fall, up to 8 to get the temps in the barrel where I want
them. For 30 pounds of sausage, about 3-1/2 hours at about 160 degrees,
half hickory, half apple is my preferred recipe....

I have a Brinkman smoker the shed but it is such a PITA to clean I
seldom use it

Clean?
I brush the grills, and use a hoe to pull the ashes out to a bucket.

I wash my grill out with a garden hose