On 8/11/14, 8:49 AM, wrote:
On Sun, 10 Aug 2014 23:52:39 -0500, Califbill
wrote:

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.

If you are smoking ribs in there you have grease dripping down and the
inside gets a greasy scum everywhere along with the smoky stuff. If
you don't get it pretty clean it will stink to high heaven
I also like the grills a little cleaner than you get by simply
brushing. They don't get hot like a regular grill so the stuff doesn't
just burn off.
I usually take the whole thing out in the yard and hit it with a
pressure cleaner.


I suppose if you fellas don't like the taste of the meat you are
cooking, all the effort to change its basic flavor is worth the effort.

Tim wrote:
I wash my grill out with a garden hose

Not a sand blaster? 😄

--
Posted from my iPhone

One small advantage I have concerning grill cooking is by having an old farm is having an abundance of good flavor woods like Apple, wild cherry, plumb, hickory, pear, persimmon, and grape. There's a local that cherry smokes jam for the local Lions club fund raiser. Just talking with him I offered to donate some cherry. He thought that was generous and told him to bring his pick up and I'd fix him right up. A couple weeks ago he went away with a heaping pick up full of cured wild cherry. Good wood for a good cause.

On 8/11/2014 10:19 AM, wrote:
On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote:

I suppose if you fellas don't like the taste of the meat you are
cooking, all the effort to change its basic flavor is worth the effort.

I am surprised a lefty like you does not understand the history and
tradition of soul food.
This is the trick of turning less than desirable cuts of meat into a
totally different taste sensation. I guess that is what happens when a
liberal seldom actually gets out of his limousine


I go both ways... I do whole chickens in the oven all the time, not just
for dinner, I cook some I just keep in the fridge as a snack food,
finger food, and break off chunks to take to the track days instead of
chips, etc My family isn't thrilled when I do it for a dinner bird,
but for snack birds I don't put anything at all on it at all, nothing...
I love the flavor of just plain chicken. If I were to guess, history
suggests harrys idea of BBQ chicken is probably whatever they have in
the pre-cooked section of Walmart...

Greg, I use royal oak. Those pre-burnt oak chunks work well, then I add hickory when it gets going good.

KC wrote:
On 8/11/2014 10:19 AM, wrote:
On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote:

I suppose if you fellas don't like the taste of the meat you are
cooking, all the effort to change its basic flavor is worth the effort.

I am surprised a lefty like you does not understand the history and
tradition of soul food.
This is the trick of turning less than desirable cuts of meat into a
totally different taste sensation. I guess that is what happens when a
liberal seldom actually gets out of his limousine


I go both ways... I do whole chickens in the oven all the time, not just
for dinner, I cook some I just keep in the fridge as a snack food, finger
food, and break off chunks to take to the track days instead of chips,
etc My family isn't thrilled when I do it for a dinner bird, but for
snack birds I don't put anything at all on it at all, nothing... I love
the flavor of just plain chicken. If I were to guess, history suggests
harrys idea of BBQ chicken is probably whatever they have in the
pre-cooked section of Walmart...

We don't eat a lot of fatty foods covered in goop and carcinogens.
--
Posted from my iPhone

KC wrote:
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...

No need for them to be wet.

On 8/11/2014 8:25 PM, Earl wrote:
KC wrote:
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...

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

On 8/11/2014 10:43 PM, wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.


I think a bit of steam helps infuse the meat too...

wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote:

No need for them to be wet.


Hummm, not sure why I soak them, prolly cause grandpa' did.

They don't catch on fire quite as fast.

They smoke better. As to cleaning the smoke chamber of the Brinkman, I
shoot some starter in to the area and burn off the grease,