| msu79gt82 |
| Anyone into "real" pit BBQ out there - I mean smokin' the meat not grillin' it! Nothing wrong with grillin' but that's a different topic.:1: |
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| fvince |
Yeah, I am.
I have a smoker with a side fire box that holds two 12 lb briskets and two slabs of ribs along with a chicken or two.
It is great fun and very, very good eating for several weeks in fact.
A lot of smokers in the neighborhood and a great deal of expertise to call on when I need it (I think).
At any rate, you are right. Take it slow and easy. You can not rush good BBQ.
What is you favorite item to smoke? I typically stick to beef and pork. Tried salmon once or twice but was not that impressed with my results. It was a little drier than I like. Probably got too hot. Anything above 220 is too hot. |
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| Fireblade6 |
Am also really into cooking and BBQ. I just built a custom BBQ using clay and river stones. The BBQ will be using charcoal with removable trays for smoking woods such as chickory, maple, pine..etc etc.. :)
I also like to make my own marinades and BBQ sauces specifically for each meats and vegetables that I BBQ and grill.
A BBQ is the greatest ways to entertain friends and families. |
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| Fireblade6 |
quote:
Originally posted by fvince
Yeah, I am.
What is you favorite item to smoke? I typically stick to beef and pork. Tried salmon once or twice but was not that impressed with my results. It was a little drier than I like. Probably got too hot. Anything above 220 is too hot.
For fish such as squid, Tuna, salmon and trout...since the meat is not as fibrous and delicate...smoking this types of meats need to take a couple of process...
1)You have to cure and "wet" the meat so that it does not get dried.
2)You have to also make sure that it is SMOKING it and NOT cooking it with smoke under high heat..so...170 degrees is highes I go.
3)Use citrus leaves and rines and mix it with your choice of woods.
4)I usually cured the fish and soak it before I smoke it. |
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| msu79gt82 |
quote:
Originally posted by fvince
What is you favorite item to smoke?
Being as I am in Texas, I must say beef makes a fine BBQ.
But I was born in Tennesse, so I say pork makes a fine BBQ.
When people ask me what is my favorite BBQ, I have to look and see what I am eating:cool: If its BBQ its good:1:
My boys are particularly fond of chicken thighs. |
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| msu79gt82 |
| Kinda makes me want to get the towing package:cool: |
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| Lugnut |
You guys are making me hungry! I love good BBQ.
Although I don't BBQ, I've smoked a fish or two -- they're just a little hard to light! :11:
Seriously though, up here in the Northeast we have a great smoking fish, bluefish, that when marinated in maple syrup and smoked over the wood of your choice (like applewood) is absolutely fantastic.
BTW, that rig would look sweet behind my black X. Gotta love black and silver! |
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| msu79gt82 |
| Do you smoke them whole or filets? How long before they are done? I must confess that I have never tried smoking fish. |
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| Lugnut |
Bluefish can get big, up to 30 lbs, but are generally 5-12 lbs so their filets are a manageable size. Easy thing about filets, though, is that once cut into smaller portions they can fit even small smokers. Smoke them for a day or to the desired degree of dryness.
One thing about blues is that, pound for pound, there are few fish that can match their fight and will to stay in the water. |
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| Fireblade6 |
Here in the west...I generally go up north to catch King Salmon and Coho Salmon for smoking. Because of the oil content in the fish...When smoking Salmon the meat stays really tender.
Salmon get pretty big also..up to 30 lbs and bigger... so I usually fillet it, debone the rib bones and fin bones...and use dry rub which consists of freshly grounded garlic, black pepper, cayenne powder, salt and brown sugar...I smoke it using apple wood or pine wood with dry rose tips.
For like Peking style, I use dry tea leaves and oak. I before hand would marinate the fish in soy, mirin, garlic and ginger.
Another good smoking fish is bonito, spanish mackerel and sturgeon. |
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| Lugnut |
Blues, like mackerel and bonita are also an oily fish. It's also the reason why most people don't like it - too strong tasting. But I feel that attribute makes it ideal for smoking. The contrast of the strong flavor offset by the smoke and marinade, Yum!! Another nice thing about blues is that they filet with no bones.
When you serve smoked blue and salmon at a get-together up here, you'll always find the same guys, beers in hand, bellied up to the table.
I don't understand the sturgeon, which I thought was a mild, white-fleshed fish. They can also get huge, no? |
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| msu79gt82 |
| ... pardon the pun;) |
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| Fireblade6 |
quote:
Originally posted by Lugnut
Blues, like mackerel and bonita are also an oily fish. It's also the reason why most people don't like it - too strong tasting. But I feel that attribute makes it ideal for smoking. The contrast of the strong flavor offset by the smoke and marinade, Yum!! Another nice thing about blues is that they filet with no bones.
When you serve smoked blue and salmon at a get-together up here, you'll always find the same guys, beers in hand, bellied up to the table.
I don't understand the sturgeon, which I thought was a mild, white-fleshed fish. They can also get huge, no?
Sturgeon can get up to over 200lbs depending where you fish for them. The biggest I caught is a 70 pounder. There are two things that I prized from a sturgeon, the eggs for caviar and the meat. Smoking this meat when served taste like smoke turkey. Extremely mild and delicious. |
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| Lugnut |
Guys,
Do any of you BBQ or smoke turkeys? If so, please share your experiences.
Deep frying turkeys seem all the rage these days with frying rigs selling for chump change at discount outlets. |
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| Maik |
quote:
Originally posted by Lugnut
Guys,
Do any of you BBQ or smoke turkeys? If so, please share your experiences.
Deep frying turkeys seem all the rage these days with frying rigs selling for chump change at discount outlets.
Several years ago, I tasted a deep fryed turkey at a tailgate fest.
It was actually very good. Meat was very tender and very moist. I have never bothered to do it myself as it seems to be a big cleanup mess afterward...all that oil to deal with. I have been tempted, however, as Job Lot (Ocean State) sells the rigs for $40.
I have, however, grilled many a turkey for Turkey day. Not the same as BBQ, but quite good nonetheless. Tends to cook much faster than in an oven, and results are quite tender and juicy. Frees up the ovens for other goodies. |
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| msu79gt82 |
I too am considering smoking a turkey. But I have never tried to do one. I have read to allow for about 1 hour per pound or so. Therefore even a small/medium turkey of 12 pounds is an all day affair.
Does this sound right? How long should a 12 pound turkey smoke at 210 degrees? |
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| Lugnut |
Maik,
Maybe it's a Northeast thing or just fear of the unknown, but I've seen more clams steamed in those Job Lot fryers than fried turkeys. :20: |
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| Fireblade6 |
I currently have a couple of wild turkeys that I hunted smoking now. Am smoking it with a dry rub consisting of fresh rosemary from my garden, cayenne pepper, paprika, course salt, freshly grounded pepper, garlic powder and onion powder.
Am using apple wood with dry apple skins. This will bring out the flavor when I make my savory apple stuffing for the turkey. |
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| Lugnut |
msu,
Why not start with a smaller bird, or better, yet a turkey breast. I cook turkey breasts, which come with wings and ribs, on my grille over low heat and wood chips in an afternoon. They come out great and are quite moist as long as you don't overcook. I think they're called "Hotel breasts". |
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| msu79gt82 |
quote:
Originally posted by Fireblade6
I currently have a couple of wild turkeys that I hunted smoking now. Am smoking it with a dry rub consisting of fresh rosemary from my garden, cayenne pepper, paprika, course salt, freshly grounded pepper, garlic powder and onion powder.
Am using apple wood with dry apple skins. This will bring out the flavor when I make my savory apple stuffing for the turkey.
How did they turn out? How long did you smoke them? How much did they weight (so I can relate size to time)? |
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| msu79gt82 |
quote:
Originally posted by Lugnut
Why not start with a smaller bird, or better, yet a turkey breast.
A good idea, however we already have a large bird in the freezer. I am thinking about starting it in the oven and finishing it on the smoker. Anyone tried this? |
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| msu79gt82 |
| Its a new year and this thread was more than 30 days old; I do not know about our northern brethren but our deep south weather allows for cooking out year round:cool: |
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| msu79gt82 |
quote:
Originally posted by msu79gt82
... this thread was more than 30 days old; I do not know about our northern brethren but our deep south weather allows for cooking out year round:cool:
deja vu - all over again:rolleyes: |
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| msu79gt82 |
Smoking some spareribs and chickens this afternoon (college kids are coming in for the holidays):1:
Happy Easter everyone. |
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| Maik |
msu79gt82:
Care to share your favorite rub mix recipe with us?
I sure do love those baby backs on the grill. Not as good as a smoker but cooked nice and slow with some wood chips, they come out very good. |
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| msu79gt82 |
... Brown sugar, black pepper, cayenne pepper, paprika, salt, garlic powder, and onion powder:1:
I sometimes add some chili powder for a southwestern kick. |
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| ByeByeChrysler |
Ever BBQ chicken after marinating overnight in Teriyaki sauce.
:29: |
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| Desant |
I love cooking traditional Armenian BBQ.
Pork or lamb marinated for 24-48 hours in onions, oil, salt and pepper
Skewers, no grill
Cook on coals, no gas
Cover with wet lavash (flat bread like Tortillas) to keep the smoke on the meat!
This comes out great! |
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| msu79gt82 |
| I usually always marinade overnight whatever it is I am BBQ'ing:1: Requires advance planning and pray for good weather though. But then again a little rain never hurt anybody;) |
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| ByeByeChrysler |
quote:
Originally posted by msu79gt82
Requires advance planning and pray for good weather though. But then again a little rain never hurt anybody;)
Some of us BBQ in January regardless of the weather,
we have the BBQ close to the back door, cook with our winter coats on, and rush inside to eat.
They found a case of Mad Cow in Western Canada, meat prices should drop now,
Honey, were eating Fillet Mignon every night.:):claphead: |
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| msu79gt82 |
quote:
Originally posted by ByeByeChrysler
Some of us BBQ in January regardless of the weather,
I agree that BBQing is a year round activity (easy to say that in Houston); I do not understand the concept of a BBQ "season" - its all in the seasonings to me;) |
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| msu79gt82 |
| We'll be smoking something; usually wait to see what looks good in the meat department before making the final selection. But brisket and spare ribs are on sale for a good price - may do both.:1: |
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| msu79gt82 |
| Ran across an interesting sauce the other day - a raspberry and chipotle based sauce. Has anyone heard of this and tried it? It is not cheap. |
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| msu79gt82 |
| Used it on some smoked pork tenderloins - fabulous:1: |
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| Mando |
I, too, love to BBQ when I have time.
I have a Klose "Backyard Chef" pit (go to www.bbqpits.com for pix). My "Big Bertha" BBQ has been with our family for the past four years.
I cook briskets, pork butt, chicken, tri-tip, sausages and veggies....yum.
GREAT BBQ takes time and patience...a beer or two helps as well :).
I cook with Pecan, if and when I can find. If not, I use red/white oak (great all around wood).
Someone early on page one of this thread indicated that they use "pine" for their cooking. That is a big no-no as pine will get you sick REAL quick :moon: ) |
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| msu79gt82 |
I too use pecan (but also some hickory and mesquite):1:
Saturday I smoked chicken (my kids love thighs), brisket, and pork tenderloins. On the chicken and brisket I used my tradional rubs and sauces; but on the tenderloins as I said I tried some of the new rasberry chipotle sauce I found - yum yum:cool:
My pit is from Pitts & Spitts. |
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| Mando |
quote:
Originally posted by msu79gt82
I too use pecan (but also some hickory and mesquite):1:
Saturday I smoked chicken (my kids love thighs), brisket, and pork tenderloins. On the chicken and brisket I used my tradional rubs and sauces; but on the tenderloins as I said I tried some of the new rasberry chipotle sauce I found - yum yum:cool:
My pit is from Pitts & Spitts.
YIKES!! I'm getting hungry!! My wife LOVES my brine chicken. I love brisket. In fact, I'm trying to get a deal going on to get some Angus briskets. I might need to get a case of the them...but, my pit is large nuff to cook them all. Plus, I have a foodsaver proII, that allows me to vacuum seal my vittles for year 'round enjoyment!!!....yum!
Everyone here at work is waiting for me to cook again....everyone loves my pulled pork. BUT, I ran outta pecan :( so, I'll use oak or citrus.
cya at the pit!! |
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| keremoner |
| Not happy with them. Mostly N. Carolina, Tennessee type BBQ. I love the spicy, hot Texas style but there is little available here. |
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| msu79gt82 |
quote:
Originally posted by Mando
Everyone here at work is waiting for me to cook again....everyone loves my pulled pork.
quote:
Originally posted by keremoner
I love the spicy, hot Texas style but there is little available here.
Being as I am in Texas, I must say beef makes a fine BBQ.
But I was born in Tennesse, so I say pork makes a fine BBQ.
When people ask me what is my favorite BBQ, I have to look and see what I am eating:cool: If its BBQ its good :1: |
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| msu79gt82 |
| ... where are the BBQ lovers? |
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| marktr6 |
| Probably out shoveling snow off their grills and smokers :2: |
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| Mando |
I will be smoking the following this weekend...
1. 6 Whole Briskets
2. 6 Pork "butts"
3. 3 Brined Chicken
I managed to find a place fairly close to my house (So. Cal) that sells pecan logs for my Klose pit. Pecan is my fav and it is hard to come by around here.
ttyl |
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| msu79gt82 |
| Where's the invitation:1: Looks like we need an MDX meet:7: |
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| MDteX |
quote:
Originally posted by msu79gt82
Being as I am in Texas, I must say beef makes a fine BBQ.
But I was born in Tennesse, so I say pork makes a fine BBQ.
When people ask me what is my favorite BBQ, I have to look and see what I am eating:cool: If its BBQ its good :1:
I used to work in South Carolina so pork was king and good. But I'm a native Texan and beef is good. It is interesting to note the differences in sauce either tomato or mustard based. I sorta like it all.:2: |
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| KenF |
I'm going to have to chime in, since I'm a NC BBQ lover at heart, and I grew up going to family pig pickin's all the time. Dad has a pig cooker in the basement, one of the trailer types made from an old oil tank. It's now getting pretty old, so it's quite a sight to see him pulling this rusty old thing behind his brand new Lexus GX470. It takes about 7-8 hours of slow cooking to cook an entire pig, but it's time well spent.
We live in western NC, so the BBQ sauce is tomato based, not vinegar like the eastern side of the state. If you want to re-start the civil war, go into the wrong side of the state with the wrong BBQ sauce :eek: |
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| msu79gt82 |
| ... in honor of Fabvsix and Pitts and Spitts :1: |
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| Fabvsix |
Msu:
Thanks ! I'm from Cajun country, New Iberia Louisiana where Tabasco sauce is made. My parents own and operate a restrarunt called "Laginappe Too" for the past 18 years. If your ever in town, stop by and ask for Al and Elaine. My mother won the "best" gumbo contest in the state of Louisiana ! They get tourist from all over the world ! P.S. It's just a hole in the wall.......LOL;)
I can't wait for the Spring to start smoking ! |
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| msu79gt82 |
quote:
Originally posted by Fabvsix
Thanks ! I'm from Cajun country, New Iberia Louisiana where Tabasco sauce is made. My parents own and operate a restrarunt called "Laginappe Too" for the past 18 years. If your ever in town, stop by and ask for Al and Elaine. My mother won the "best" gumbo contest in the state of Louisiana ! They get tourist from all over the world ! P.S. It's just a hole in the wall.......LOL;)
I lived in South Louisiana for 10 years (New Orleans for 6, all my kids were born there, and Lafayette for 4). I think we need to have the National MDX meet in Lafayette where we can indulge in both cajun food and BBQ:cool: :1: :7: |
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| Fabvsix |
I was born in New Orleans and raised in New Iberia. An MDX meet would be great, but not likely. Isn't there a debate on where to hold a national summer meet ? Anyway, if you ever in New Iberia, look up my parents rest. mention my name "James" and they will take care of you. I can't wait till Spring and get my US2436 !!!!!
Do you use any of Pitt and Spitts dry rub and seasonings ? Are they any good ?
Thanks again for all your comments ! ;) |
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| msu79gt82 |
quote:
Originally posted by Fabvsix
Do you use any of Pitt and Spitts dry rub and seasonings ? Are they any good ?
Nope never have; I tend to make my own - I think there is a post up above. |
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| msu79gt82 |
OK, Memorial day is coming up; the "Official" start of BBQ season for the rest of the nation (Texans NEVER stop :1: )
What ya got planned for your smokers and/or grills? |
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| Fabvsix |
| Baby back ribs, Crawfish boil (california style), Spanish Onion grilled chicken with lots of Andouille Sausage from Dittmer's in Mountain View Caifornia with Scherlenkerla Smoke Bier ! Dry rub, too many to list, but do like the fellow from East Texas, John Henry's products ! My new PittsandSpitts GG1830 should be here by then.....:2: :2: :2: :2: :1: |
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| Maik |
Baby back ribs, chicken wings, scallops, shrimp, stuffed clams and some sausages.
Food starts to come off the grill at noon, and wont stop til late evening at a min!
Love my Weber. |
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| msu79gt82 |
... I've not set the full menu yet; but at least these two items will be on the smoker:
Chicken Thighs w/ very spicy BBQ sauce (wings are a waste of time)
Pork Tenderloins with a raspberry chipotle sauce
Leaning toward a traditional brisquet as well :D :1: |
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| Maik |
quote:
Originally posted by msu79gt82
... I've not set the full menu yet; but at least these two items will be on the smoker:
Chicken Thighs w/ very spicy BBQ sauce (wings are a waste of time)
Pork Tenderloins with a raspberry chipotle sauce
Leaning toward a traditional brisquet as well :D :1:
Wings may be a waste of time in the smoker, but on the grill, my teriaki wings are a real crowd pleaser.
Pork tenderloin sounds real good. One of my favorite meats. |
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| msu79gt82 |
quote:
Originally posted by Maik
Wings may be a waste of time in the smoker, but on the grill, my teriaki wings are a real crowd pleaser.
A subtle attempt at humor - I meant cook thighs as if they were wings (wings are too small). e.g. teriake buffalo thighs :D |
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| Mando |
As most of you know, I have a Klose BYC pit for Q'ing. Well, I love her to death, but, she requires a lot of fuel to cook food. Sometimes, I just want to cook a single brisket and/or butt and the BYC is a little overkill for that.
So, based on the advice of many BBQ addicts, I ordered a Weber Smokey Mountian smoker. I ordered my WSM yesterday and it should get here early next week. The virtual weber bullet web site (http://www.virtualweberbullet.com) has been a GREAT help!!
So, with that preface, I now introduce our newest family member.... |
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