Thin blue smoke thread- BBQ Summer 2009 [Archive] - Page 2

BobS

11-27-2009, 06:09 PM

I needed some pizza tonight and this really turned out good.

The first one is pepperoni, with a mix of aged provolone, aged cheddar and fresh mozzarella.

http://i83.photobucket.com/albums/j305/SmartRM/27-11-09Pizza2.jpg

http://i83.photobucket.com/albums/j305/SmartRM/27-11-09Bob2-1.jpg

http://i83.photobucket.com/albums/j305/SmartRM/27-11-09Pizza4.jpg

The second one started with a mix of olive oil, garlic and rosemary, on the crust and finished with a thin layer of fig jam, Gorgonzola and prosciutto. It was outstanding!

http://i83.photobucket.com/albums/j305/SmartRM/27-11-09Pizza5.jpg

http://i83.photobucket.com/albums/j305/SmartRM/27-11-09Pizza6.jpg

Both were cooked on the BGE at between 600 and 650. The crust was great.

http://i83.photobucket.com/albums/j305/SmartRM/27-11-09Pizza3.jpg

The Nid Hog

11-28-2009, 01:10 PM

Bob, those pies look fantastic! Thanks for sharing them with us.

Jim

11-28-2009, 09:01 PM

Pork loin on the Stumps for a slow smoke today. :thumbup1:

http://badgerandblade.com/gallery/displayimage.php?imageid=19054

http://badgerandblade.com/gallery/displayimage.php?imageid=19053

BobS

11-29-2009, 05:08 AM

Jim,

That was one beautiful crust on that loin!

SRock

11-29-2009, 05:22 AM

Bob, those pies look fantastic! Thanks for sharing them with us.

Pork loin on the Stumps for a slow smoke today. :thumbup1:

http://badgerandblade.com/gallery/displayimage.php?imageid=19054

http://badgerandblade.com/gallery/displayimage.php?imageid=19053

Wow, guys, these are beautiful! :drool:

BobS

11-29-2009, 04:11 PM

A local market was having a sale on lobsters, for $3.99/lb, and I could not turn down the chance to get a couple. These bad boys weighed just over 2 1/2 pounds each.

http://i83.photobucket.com/albums/j305/SmartRM/29-11-09Lobster1.jpg

I grilled them with some butter and roasted some finger potatoes.

http://i83.photobucket.com/albums/j305/SmartRM/29-11-09Lobster2.jpg

Here they were -- ready for the melted butter.

http://i83.photobucket.com/albums/j305/SmartRM/29-11-09Lobster3.jpg

Along with the roasted potatoes, I added some sauteed cipollini onions and parsnips that were finished with a little lemon juice and honey.

http://i83.photobucket.com/albums/j305/SmartRM/29-11-09OnionsParsnips.jpg

Jim

11-29-2009, 05:01 PM

Bob you are officially over the top now.

Well done!:thumbup:

Groundhog

12-01-2009, 03:27 PM

:thumbup1: You live well Bob.....you live well.

Jim

12-01-2009, 03:40 PM

Yard bird on the Stumps w/ Plum wood.

http://badgerandblade.com/gallery/displayimage.php?imageid=19111

BobS

12-01-2009, 06:30 PM

Fantastic color on that bird.

I have to think about getting a smoker. I really do not know a thing about them. If you had it to do over, would you get a Stumps?

Are they hard to clean?

Jim

12-01-2009, 08:46 PM

Fantastic color on that bird.

I have to think about getting a smoker. I really do not know a thing about them. If you had it to do over, would you get a Stumps?

Are they hard to clean?

Thanks Bob,

Yes I do love the Stumps, I have a baby now, I may consider a prince which is a little bigger in a few years. As far as cleaning them- you want a good season on the sheet metal to keep rust away. If I do a big cook and its a mess, I will run it up to 350 and dry out the box and partialy carbonise the gunk. A putty knife is usually all I need to pick up the ash and ect.
Once in a while I run the powerwasher inside with cold water and no soap, that cuts through the junk but does not remove the seasoning.

I use car wash and wax on the outside paint.

BobS

12-02-2009, 03:10 AM

Thanks for the info.

I have a dealer about 40 miles away that has Bradley and Cookshack smokers and I will try to locate a Stumps dealer.

Jim

12-02-2009, 06:21 AM

Thanks for the info.

I have a dealer about 40 miles away that has Bradley and Cookshack smokers and I will try to locate a Stumps dealer.

Just a heads up, Stumps has a sale on the model I have going on right now.

I am not familiar with the smokers you mentioned first hand, but some of the features that the Stumps have that you can look for when you shop.
Insulated double walled construction, automotive finish, charcoal is gravity feed, Guru compatible, 12-18 hour burn time. stainless drip pan. Casters, custom paint colors.....

Have fun!

BobS

12-02-2009, 10:06 AM

I looked at a Stumps this morning and it was $999.99, down from about $1375.

That is a pretty good savings, but I am not going to be ready to pull the trigger until after the first of the year, IF I can convince SWMBO...:w00t::lol:

BobS

12-02-2009, 05:24 PM

Dang ceramics! Fifty degrees and raining and I am outside grilling -- gotta blame it on something.

I cooked some roasted finger potatoes and Kentucky Bourbon Pork Tender.

http://i83.photobucket.com/albums/j305/SmartRM/02-12-09RoastedTatersKentuckyBourbo.jpg

I added some Butternut Squash, cooked inside, but it did not make the picture.

BobS

12-04-2009, 05:15 PM

This is Pollo alla Romana -- basically it is pancetta, chicken, peppers, onions, garlic and chopped tomatoes, served over rice. If you Google it, the first recipe that pops up is Mario Batali and that is what I based it on, but I cut back on the pepper and added onion.

I could not leave well enough alone, so I started the chicken, onion, and peppers, on the grill, with some pecan. I used skin-on, chicken breasts, instead of a whole chicken. I also could not resist adding a little Italian Seasoning.

http://i83.photobucket.com/albums/j305/SmartRM/04-12-09ChickenalaRomana.jpg

We served it over rice and added some steamed broccoli.

This is definitely a keeper.

Jim

12-04-2009, 08:44 PM

Prime rib seared on the Weber over lump and white oak then indirect at 700. MMMmmmm.

http://badgerandblade.com/gallery/displayimage.php?imageid=19140

Blondie

12-04-2009, 11:07 PM

Fantastic color on that bird.

I have to think about getting a smoker. I really do not know a thing about them. If you had it to do over, would you get a Stumps?

Are they hard to clean?

Take a look at this old boy's pits. Gent by the name of Klose. Makes some outrageous smokers. Serious stuff.

http://www.bbqpits.com/

He'll make a smoker out of anything!

BobS

12-05-2009, 05:59 AM

Those are definitely some nice rigs, but they are a good bit over my budget and I am leaning more to a load it and forget it type.

Actually, I have a Primo XL and a Lg BGE today and I am not entirely sure why I need a smoker, but I see these posts and I am tempted about getting a new toy.

BobS

12-05-2009, 06:00 AM

Prime rib seared on the Weber over lump and white oak then indirect at 700. MMMmmmm.

http://badgerandblade.com/gallery/displayimage.php?imageid=19140

WOW, I'd like a slice of that! What is that veggie in the front, right?

Jim

12-05-2009, 06:08 AM

WOW, I'd like a slice of that! What is that veggie in the front, right?

One slice coming up.... its a Vidalia onion Bob.

BobS

12-05-2009, 05:06 PM

I thought it was nuts cooking in the rain at 50 degrees, but this clinches it.

http://i83.photobucket.com/albums/j305/SmartRM/07-12-09SnowonBGE.jpg

I made some pork tenders marinated in a mix of pomegranate molasses, pomegranate juice, garlic and other goodies. the original recipe was for lamb chops, but I thought it sounded good on pork too.

http://i83.photobucket.com/albums/j305/SmartRM/07-12-09PomaTenerloin.jpg

I served it with a creamed corn pudding and baked potatoes. It was PDG.

danek

12-05-2009, 07:13 PM

~~ Let it snow, let it snow, let it snow! ~~

BobS

12-06-2009, 03:54 PM

I made my first pie, using some Napoli Caputo flour that I picked up yesterday. It is still not perfect, but it is as close as I have been. It definitely had a WOW factor.

I decided to go with a simple pepperoni pizza.

http://i83.photobucket.com/albums/j305/SmartRM/06-12-09PiePrepped.jpg

I cooked it at 650 on my Lg BGE.

http://i83.photobucket.com/albums/j305/SmartRM/06-12-09EggTemp.jpg

Here is the pie on the Egg

http://i83.photobucket.com/albums/j305/SmartRM/06-12-09Pizza2.jpg

Hear is a shot of the bottom of the crust. It was excellent.

http://i83.photobucket.com/albums/j305/SmartRM/06-12-09Pizza3.jpg

I saved half the dough and plan to make some focaccia tomorrow night.

Rughi

12-06-2009, 04:29 PM

I made my first pie...I cooked it at 650 on my Lg BGE.

Bob,
Whenever I make pizza on the Egg, I have a hard time with my temps falling off from about 650 into the mid 400s after the second or third pie (I usually make 4-5 when I fire it up). Have you or others here done several items, pizza or otherwise, in succession? I think maybe I should just let the fire burn a bit between pies, but that might introduce opening the lid twice as often.

I haven't done pizza since I started using a hair dryer up the old air vent (ouch:001_huh:) to stoke the fire, so maybe that'll be the ticket.

Roger

Austin

12-06-2009, 04:37 PM

Bob, now that's a pie! :thumbup1:

Jim

12-06-2009, 05:07 PM

Here she is!

http://badgerandblade.com/gallery/displayimage.php?imageid=19147

http://badgerandblade.com/gallery/displayimage.php?imageid=19148

Enjoy!

Rughi

12-06-2009, 05:13 PM

Here she is!

That does it.
I need some schooling on proper knifesmanship.
You don't get those beautiful slices with a dull santoku.

Roger

BobS

12-06-2009, 05:42 PM

Beautiful brisket Jim!

BobS

12-06-2009, 05:45 PM

Bob,
Whenever I make pizza on the Egg, I have a hard time with my temps falling off from about 650 into the mid 400s after the second or third pie (I usually make 4-5 when I fire it up). Have you or others here done several items, pizza or otherwise, in succession? I think maybe I should just let the fire burn a bit between pies, but that might introduce opening the lid twice as often.

I haven't done pizza since I started using a hair dryer up the old air vent (ouch:001_huh:) to stoke the fire, so maybe that'll be the ticket.

Roger

I have never cooked more than four at a time, but have not had trouble doing that many.

I fill the Egg with charcoal, almost to the top of the fire ring (just below the normal level of the grate.

BobS

12-07-2009, 04:51 PM

I did some blackened tilapia and Susan added some rice, Brussels Sprouts and a salad. Not bad for a quick Monday meal.

http://i83.photobucket.com/albums/j305/SmartRM/07-12-09BlackenedTilapia.jpg

http://i83.photobucket.com/albums/j305/SmartRM/07-12-09BlackenedTilapiaPlated.jpg

JPM

12-09-2009, 04:21 PM

Tilapia looks great! Can I ask what kind of cooker that is?

BobS

12-09-2009, 06:16 PM

Tilapia looks great! Can I ask what kind of cooker that is?

It is a Primo XL Oval. I love it. Of course, I also love my Lg Big Green Egg!

HoosierTrooper

12-10-2009, 08:25 AM

Here's some ribs I did a while back on my homemade Ugly Drum Smoker (UDS).
Rubbed with TexasBBQRub original and brown sugar, trimmed St. Louis style and smoked with Kingsford original and three pieces of apple wood.
http://i26.photobucket.com/albums/c150/farrarfan1/food001.jpg
http://i26.photobucket.com/albums/c150/farrarfan1/food002.jpg
http://i26.photobucket.com/albums/c150/farrarfan1/food003.jpg
http://i26.photobucket.com/albums/c150/farrarfan1/food007.jpg
http://i26.photobucket.com/albums/c150/farrarfan1/food005.jpg
http://i26.photobucket.com/albums/c150/farrarfan1/food006.jpg

HoosierTrooper

12-10-2009, 08:34 AM

And a brisket flat and a couple fatties on the Weber Smoky Mountain. Cherry, hickory wood and Stubbs, rubbed with TexasBBQRub brisket blend.
http://i26.photobucket.com/albums/c150/farrarfan1/Smoke3-21-09008.jpg
http://i26.photobucket.com/albums/c150/farrarfan1/Smoke3-21-09006.jpg
http://i26.photobucket.com/albums/c150/farrarfan1/Smoke3-21-09009.jpg
http://i26.photobucket.com/albums/c150/farrarfan1/wood004.jpg
http://i26.photobucket.com/albums/c150/farrarfan1/smoke3-21-09001-1.jpg
http://i26.photobucket.com/albums/c150/farrarfan1/smoke3-21-09002.jpg

JPM

12-10-2009, 09:21 AM

It is a Primo XL Oval. I love it. Of course, I also love my Lg Big Green Egg!

Thanks. I have the XL BGE and love it, but that cooker looks even larger.

JPM

12-10-2009, 09:23 AM

Nice looking ribs, Hoosier! I did nine racks for a party this weekend, and they came out pretty nice if I do say so myself.

You've got me drooling with that brisket!

BobS

12-10-2009, 12:54 PM

Thanks. I have the XL BGE and love it, but that cooker looks even larger.

It is actually a little smaller than the XL, BGE, but the oval shape makes it very usable space.

BobS

12-10-2009, 12:55 PM

Nice cook Hoosier! Great smoke ring on that brisket!

Jim

12-10-2009, 02:40 PM

Lookin' good HT!

JPM

12-10-2009, 10:01 PM

Some ribs I did for a party recently:

http://i566.photobucket.com/albums/ss110/johnmei_bucket/DSC03501.jpg

http://i566.photobucket.com/albums/ss110/johnmei_bucket/DSC03504.jpg

HoosierTrooper

12-11-2009, 05:43 AM

Finally got a chance to read the entire thread. Wow, there are some outstanding barbequesionists here.

BobS

12-12-2009, 12:38 PM

I made some sweet Italian sausage from ground turkey and then fixed a couple of fatties that I smoked with cherry.

http://i83.photobucket.com/albums/j305/SmartRM/12-12-09TurkeyFatties.jpg

I am going to slice this to make some sausage biscuits for an office party next week. I am taken a dozen each of the turkey, regular pork sausage (smoked with pecan) and some Canadian bacon (smoked with apple).

Rughi

12-12-2009, 01:24 PM

I had a butt in the fridge last night that needed to have something done with it and I just didn't have much energy, and knew I was going go have a busy weekend.

Without any of my usual to-do (no specialty wood, no water pan, no rub, no mop, no nothing), I fired up the egg with some oak charcoal chunk and threw the butt onto the rack. The egg was going at a robust 310F, but I didn't want to fool with it, so I dampered it down some and went to relax with a bourbon, and thence to bed.

In the morning I went out to see what I had wrought and found... an egg at 225F and a perfectly cooked butt. I made a simple cider vinegar sauce and pulled the pork, and put it away in storage containers. Good Stuff, Maynard.

This was one of the easiest jobs of cooking I've ever done; I've probably labored more over a dinner salad than I did to make this 8 pounds of delicious barbecue.

Thanks, Egg!

Roger

JPM

12-12-2009, 03:21 PM

Smoked a nice piece of salmon with a brown sugar and salt cure. Mighty tasty!:tongue_sm

http://i566.photobucket.com/albums/ss110/johnmei_bucket/DSC03643.jpg

BobS

12-12-2009, 04:40 PM

Beautiful salmon!

I grilled some tuna and added a baked potato and some green beans with pancetta and onion and a little wine braise.

http://i83.photobucket.com/albums/j305/SmartRM/12-12-09Tunaonthegrill.jpg

http://i83.photobucket.com/albums/j305/SmartRM/12-12-09TunaPlated.jpg

eightysixCJ

12-13-2009, 05:49 AM

Wow, some very nice late season smoke'n guys! Keeping my motivated for the upcoming cold weather cooks :santa:

30 degrees in NYC this morning and rain on the way. Time for some holiday butts and a nice cherry-wood fire!

http://badgerandblade.com/vb/picture.php?albumid=1084&pictureid=1802
http://badgerandblade.com/vb/picture.php?albumid=1085&pictureid=1804

Mmmmm. Good day in spite of the wind and rain.

Started with some smoked sausage, smoked pepperoni, and a little Brie.

http://badgerandblade.com/vb/picture.php?albumid=1087&pictureid=1807

http://badgerandblade.com/vb/picture.php?albumid=1088&pictureid=1808
http://badgerandblade.com/vb/picture.php?albumid=1089&pictureid=1809

That's worth stoking a fire in the rain for 9 hours!:biggrin:

Tom

Jim

12-13-2009, 05:53 AM

Wooo!

JPM

12-13-2009, 09:00 AM

Those look great! Nothing like a pulled pork sandwich with crunchy cole slaw on it.

eightysixCJ

12-13-2009, 04:29 PM

Those look great! Nothing like a pulled pork sandwich with crunchy cole slaw on it.

Thanks John, you got it! I'm thinking I need pot of Brunswick stew as well.:biggrin1:

Tom

Jim

12-13-2009, 04:34 PM

Tom what temps did you run? 9 hours is a good run.

eightysixCJ

12-13-2009, 04:53 PM

Tom what temps did you run? 9 hours is a good run.

I was keeping it around 130 and took them off when the butts hit 190. Burned a good amount of wood with the wind, rain, and cool temps.

Tom

BobS

12-13-2009, 04:54 PM

I fixed some chicken pieces with some breading to crisp the skin. I slow cooked this at about 280 and added mulberry and cherry smoke. It was absolutely great.

I think it would be good to get really crispy and then add some sauce at the very end.

http://i83.photobucket.com/albums/j305/SmartRM/13-12-09ChickenontheGrill.jpg

http://i83.photobucket.com/albums/j305/SmartRM/13-12-09ChicknePlated.jpg

Jim

12-13-2009, 04:55 PM

I was keeping it around 130 and took them off when the butts hit 190. Burned a good amount of wood with the wind, rain, and cool temps.

Tom
I hope you mean 230!

eightysixCJ

12-13-2009, 05:08 PM

I hope you mean 230!

Ooop's, Your right, 230.:001_rolle Long day at the cooker.

Taste buds still working:biggrin:

Tom

Jim

12-13-2009, 05:16 PM

Ooop's, Your right, 230.:001_rolle Long day at the cooker.

Tom

Haha I know the feeling! looks really great!

JPM

12-14-2009, 10:49 PM

Cooked a pork loin on the Egg tonight w/ a pecan rub and then served it on flaky biscuits with Smoky Apple BBQ sauce. Tasty! Sorry for the lousy picture.

http://i566.photobucket.com/albums/ss110/johnmei_bucket/PorkLoin.jpg

JPM

12-17-2009, 12:00 PM

I grilled some pizzas on the BGE last night. Made homemade crust for the first time and it came out great. Nice and crispy on the bottom.

First one was a TriTip w/sauted peppers & onions:

http://i566.photobucket.com/albums/ss110/johnmei_bucket/TriTipPizza.jpg

Next was a BBQ Pork:

http://i566.photobucket.com/albums/ss110/johnmei_bucket/BBQPorkPizza.jpg

And my personal favorite, Pesto w/Chicken:

http://i566.photobucket.com/albums/ss110/johnmei_bucket/PestoPizza.jpg

It was a nice way to use up a bunch of the leftovers I grilled earlier this week, too.

BobS

12-17-2009, 06:10 PM

Those pies look great. I make some with pesto and grilled chicken and I agree - they are great!

Rughi

12-20-2009, 08:37 PM

What with all this newfangled talk by Jim and Myron about high heat barbecueing (not together, but independently, like how Newton and Leibniz both invented calculus), I thought I would try out one of the twin pack of butts in the packer at a higher heat.

Actually, it was a pork roast.

I trimmed the fat cap and rubbed the butt heavily with cracked black pepper, salt and a bit of chili pepper, and put it into the Egg. I used good oak lump and some plum prunings for wood. I didn't shy from the heat, with the Egg starting at about 250F and rising to 350F in about a half hour as it warmed up all that thermal mass. Simple and to the point.

After I pulled it at 160F and rested it, I sliced it through. I was amazed at how this supposedly tough cut was fork tender and juicy throughout. The drippings made for an intense and delicious pan gravy, with nothing added but roux and water.

I'm delighted by how good and tender it came out - I mean, this is $.89 meat, not a "roast." Is it the Egg or what?

Roger

Jim

12-20-2009, 08:58 PM

Rughi

12-20-2009, 10:33 PM

BTW I have been doing higher temp brisket for a while, see here (http://playingwithfireandsmoke.blogspot.com/1996/02/gooses-hi-heat-brisket.html) for a stint I did as a guest pitmaster.

Don't I know it, Shaver Formerly Known as Goose. I've read that page many times.:thumbup1:

http://www.youtube.com/watch?v=dael4sb42nI

Roger

BobS

12-30-2009, 04:27 PM

I needed some comfort food tonight, so I grilled some chicken with MIES breading and added some mixed greens, cooked with ham and onions, garlic mashed potatoes, and some gravy using turkey stock made at Thanksgiving.

The skin on the thighs had a crunch you could hear.

http://i83.photobucket.com/albums/j305/SmartRM/30-12-09ChickenonGrill.jpg

http://i83.photobucket.com/albums/j305/SmartRM/30-12-09ChickenPlated.jpg

BobS

01-01-2010, 12:26 PM

I don't know about you, but I am going to be grilling all winter, so I think it is time for a new thread. In the meantime, this one will still work.

I put on 2 dozen Roma tomatoes, seasoned with S&P, thyme and some EVOO. They went on at 250, with a little smoke, and I let them roast for 3 1/5 hours. I ran them through the blender and they are headed for the freezer and then, next weekend, into some cream of tomato and fennel soup.

http://i83.photobucket.com/albums/j305/SmartRM/01-01-10RomaTomatoes.jpg

Since everything was set up, I added a little hickory and threw on a couple of racks of baby backs.

http://i83.photobucket.com/albums/j305/SmartRM/01-01-10Ribs.jpg

I am making some cream of mushroom soup for today and will add a couple of twice cooked potatoes. Should be good.