Thin blue smoke thread- BBQ Summer 2009

[Jim]

Post your BBQ and grilled succeses! Got a low and slow question? post away. Gassers post at your own risk!

So WHATS COOKIN'?

[Dennis]

My FIL has a smoker that he has offered me. It is one of the relatively cheap ones, tall and skinny, possibly electric but not sure. What could I do with this thing if I brought it into my backyard? Second question, what else can I do with my Weber kettle besides straight up grilling?

[Phog Allen]

Dang Jim. When I saw the title of this post, I thought you were talking about popping the cap on a bottle of home brew!

Regards, Todd

[Scotto]

I've been playing around with charcoals thanks to Jim's prodding. I have been really impressed with Stubb's briquettes, available at Lowes. They smell just like real wood, burn hot and long, and have little ash. I prefer them to the Kingsford Competition briquettes I have been trying as well.

Is there such thing as charcoal acquisition disorder? My garage would say so.... :rolleyes:

[Jim]

My FIL has a smoker that he has offered me. It is one of the relatively cheap ones, tall and skinny, possibly electric but not sure. What could I do with this thing if I brought it into my backyard? Second question, what else can I do with my Weber kettle besides straight up grilling?

Dennis,
The brinkman smokers, which is what it sounds like your FIL has, can be very challenging to get to work properly. There are some tutorials at the BBQ websites on modifications that need to be made to them, mostly in the fire pan area and sealing some of the holes up.

Your Weber is a great tool and cooking indirectly and adding wood to the fire can give some very good results.
I am not sure I would want to smoke a 18 lb packer on it, but a few racks of ribs or chuck steak is well within the realm of doable.

[Jim]

Kicking off the new thead for your consideration-

A hi heat Texas style brisket

http://badgerandblade.com/gallery/displayimage.php?imageid=17857

http://badgerandblade.com/gallery/displayimage.php?imageid=17858

http://www.badgerandblade.com/gallery/displayimage.php?imageid=17871






:001_smile

[_JP_]

I can see that I'm going to have to make sure I eat before I read this thread, or I'll become hungry!

[tsmba]

Beautiful photo, Jim!
I do my BBQ with briquettes and soaked wood chips. While I love beef and pork (and chicken), I really prefer fish. Salmon, halibut, tuna, and swordfish, grilled simply on a hot grill, cannot be beat!

PS: Jim, can I invite myself over for dinner?

[Commander Quan]

I just got a Webber Kettle after using a second hand gas grill for a couple years and I love it. At first I thought that temperature control would be hard, but have since realized it's just a matter of placing the coals and moving the food to hotter/cooler spots on the grill.

[Scotto]

I've got a butt lined up for this weekend to make some pulled pork. What is the conventional wisdom for wrapping it in foil for part of its life in the smoker? I have done it in the past by leaving it unwrapped until about 170 degrees internal, then finishing it wrapped to keep in moisture. I like the quality of the meat this way, but the bark is affected. Any thoughts?

[ouch]

I've got a butt lined up for this weekend

I could have lived without knowing that.



In the latest bbq news............
http://www.ohio-share.coxnewsweb.com/multimedia/dynamic/00492/Busty_Sign_JPEG_492179c.jpg
http://www.daytondailynews.com/lifestyle/mannequin-threatens-to-bust-ohio-barbecue-joint-102772.html

http://in-this-economy.com/wp-content/uploads/2009/04/sexy-fake-woman-bar-be.jpg

http://www.cincinnatibites.com/reviews.php?item=kts-barbecue&biteID=8

How silly is this?

[Austin]

I could have lived without knowing that.



In the latest bbq news............
http://www.ohio-share.coxnewsweb.com/multimedia/dynamic/00492/Busty_Sign_JPEG_492179c.jpg
http://www.daytondailynews.com/lifestyle/mannequin-threatens-to-bust-ohio-barbecue-joint-102772.html

http://in-this-economy.com/wp-content/uploads/2009/04/sexy-fake-woman-bar-be.jpg

http://www.cincinnatibites.com/reviews.php?item=kts-barbecue&biteID=8

How silly is this?

That's creepy; even for you Jay. :eek:

[Jim]

I've got a butt lined up for this weekend to make some pulled pork. What is the conventional wisdom for wrapping it in foil for part of its life in the smoker? I have done it in the past by leaving it unwrapped until about 170 degrees internal, then finishing it wrapped to keep in moisture. I like the quality of the meat this way, but the bark is affected. Any thoughts?

Its no secret that I am not a foil fan i don't foil anything on the smoker, but many are great proponents of it. I guess I am pounding the same old nail, I leave it alone, I dont fuss with it. Have a great cook. :001_smile

[Groundhog]

It wasn't low and sow, but last night, I grilled a large flat iron steak on the BGE that was tasty. I made up "wet rub" with chili powder, cumin, brown sugar, garlic, kosher salt, and some apple cider vinegar, smeared it on both sides, and put it in the fridge for about 3 hours. Grilled it over lump until it was medium rare, then sliced it thin. It was gone very quickly. I should have taken a pic...it was a thing of beauty, and tasted even better. I'm planning on smoked chickens with the previously mentioned white bbq sauce on Sunday.


Its no secret that I am not a foil fan i don't foil anything on the smoker, but many are great proponents of it. I guess I am pounding the same old nail, I leave it alone, I dont fuss with it. Have a great cook. :001_smile

I don't use foil either, but I know some folks will take their briskets off the smoker after 12-14 hours or so, wrap them in foil, put them in a cooler, and cover them with folded towels.

[Koss]

It wasn't low and sow, but last night, I grilled a large flat iron steak on the BGE that was tasty. I made up "wet rub" with chili powder, cumin, brown sugar, garlic, kosher salt, and some apple cider vinegar, smeared it on both sides, and put it in the fridge for about 3 hours. Grilled it over lump until it was medium rare, then sliced it thin. It was gone very quickly. I should have taken a pic...it was a thing of beauty, and tasted even better. I'm planning on smoked chickens with the previously mentioned white bbq sauce on Sunday.



I don't use foil either, but I know some folks will take their briskets off the smoker after 12-14 hours or so, wrap them in foil, put them in a cooler, and cover them with folded towels.

The brisket cooler thing works very well! I've seen it done.

For my birthday I hope to pick up a 22" Webber Kettle.

I've mostly cooked over gas, but have always loved coal. Also used a Smoky Joe for about 2 years at my apartment. That little guy could make up some fine grilled meat. Just had to be careful since the grate was so close to the coals. :lol:

[Jim]

It wasn't low and sow, but last night, I grilled a large flat iron steak on the BGE that was tasty. I made up "wet rub" with chili powder, cumin, brown sugar, garlic, kosher salt, and some apple cider vinegar, smeared it on both sides, and put it in the fridge for about 3 hours. Grilled it over lump until it was medium rare, then sliced it thin. It was gone very quickly. I should have taken a pic...it was a thing of beauty, and tasted even better. I'm planning on smoked chickens with the previously mentioned white bbq sauce on Sunday.



I don't use foil either, but I know some folks will take their briskets off the smoker after 12-14 hours or so, wrap them in foil, put them in a cooler, and cover them with folded towels.

That is the conventional wisdom for sure, the Texas joints that are famous for their brisket cook at much higher temps and do full brisket packers in 6-8 hours. A good long rest at the end is very important no mater how you cook the meat. There is more than one way to skin a cat as is said.

Please take some photos of the Yardbird with the white sauce Scott.

[ouch]

That's creepy; even for you Jay. :eek:

I noticed from the articles that the first thing the town did to the owner when they found out about this was to make him pay $125 for a permit to advertise. Is it any wonder businesses are going under?

[Confuzius]

So much envy.
While I'm allowed to have a BBQ on my balcony I'm limited to gas only.

[Groundhog]

That is the conventional wisdom for sure, the Texas joints that are famous for their brisket cook at much higher temps and do full brisket packers in 6-8 hours. A good long rest at the end is very important no mater how you cook the meat. There is more than one way to skin a cat as is said.

Please take some photos of the Yardbird with the white sauce Scott.

If I wanted to do a high-temp brisket on the Egg, how high would I go? Should I use the deflector or not?

Will do on the pics.

[Doc4]

I've got a butt lined up for this weekend to make some pulled pork. What is the conventional wisdom for wrapping it in foil for part of its life in the smoker? I have done it in the past by leaving it unwrapped until about 170 degrees internal, then finishing it wrapped to keep in moisture. I like the quality of the meat this way, but the bark is affected. Any thoughts?

The bark may be bad, but it's worse than what you actually bite.

[Jim]

If I wanted to do a high-temp brisket on the Egg, how high would I go? Should I use the deflector or not?

Will do on the pics.

Scott, I am not an Egg guy, but temps for me is- start at 275 and after 2 hours go to 325. I don't open the smoker door for 6 hours. I use the probe method to test for doneness.

Looking forward to the photos

[Groundhog]

Thanks Jim. I may give it a shot. At those temps, I shouldn't need the deflector unless I get a gale-force wind blowing up the bottom draft.

[Scotto]

Beer can chicken tonight. The wood was mesquite. Served with a pasta salad with pesto, and many gin and tonics. Delicious.

[Jim]

Scotto,
Looks good!
What did you rub that bird with?

[Scotto]

Scotto,
Looks good!
What did you rub that bird with?

It is a "warm spice" blend that works dynamite with this recipe: Chili powder, curry powder, cinnamon, allspice, black pepper. No salt since the bird was brined.

[danek]

Dinner tonight:

Shake your favorite spice mix on a pork rib roast.

Smoke for an hour, than 1/2 hour at 350 degrees.

Grill some asparagras on the Weber.

Toss a tomato/cucumber salad with a sour cream/vinegar dressing, open a bottle of wine and here you go.

[Brodirt]

well...as quick as 5 hours can be. I went with sake for a change of pace and it was great. Dry rub on the baby back ribs, hickory wood and briquettes...no sauce at all. The corn was picked today on a farm in upstate New York where my wife and youngest daughter went blueberry picking. Tomorrow morning will be blueberry clafoutis....of course! The peas and zucchini are from the garden.


http://farm4.static.flickr.com/3461/3733223459_bcfc77d099_b.jpg

http://farm4.static.flickr.com/3451/3733223535_038bbbb33a_b.jpg

http://farm3.static.flickr.com/2490/3734023658_b024c01b2a.jpg

http://farm3.static.flickr.com/2526/3734023814_239b8fc257_b.jpg

[Scotto]

2 4lb pork butts. They took a solid 8.5 hours at 230F to get to temperature. They were awesome- this rub iteration worked out most excellently. Smoked, stuffed jalapenos were the appetizer along with some margaritas, and the pork was served with my spicy BBQ sauce, beans off the smoker, and homemade pickles.

[Suzuki]

Second question, what else can I do with my Weber kettle besides straight up grilling?

I just got a Webber kettle and have been using it to grill, as well as some slow cooking and smoking - I bought a small BBQ thermometer that I let sit in the partially open vent to give me a reasonably accurate sense of temperaure.

Once you experiment a bit, its pretty easy to control the temperature without too much hassle - everything I've cooked on the thing has tasted great.


I've been playing around with charcoals thanks to Jim's prodding. I have been really impressed with Stubb's briquettes, available at Lowes. They smell just like real wood, burn hot and long, and have little ash. I prefer them to the Kingsford Competition briquettes I have been trying as well.

Is there such thing as charcoal acquisition disorder? My garage would say so.... :rolleyes:

I'm a newbie to the charcoal game, but have been very impressed with the Canadian Maple Leaf brand - both lump and all-natural briquettes.

[Jim]

Wow..... great meals Gents!

[TimmyBoston]

I would like to apply for the position of official food critic for this thread. My duties would entail traveling to the homes where these delicious-looking meals are being prepared and sampling the all of the food so I may report back to the board my review of the meal. :biggrin:

[Jim]

Tim anytime!

Scotto you know we are going to need that BBQ sauce recipe.:biggrin:

[Dennis]

No pics, but I did a tried and true meal on the Weber yesterday. I had about 2 chimney's worth left of briquettes of the Kingsford Competition Charcoal so decided to put half of that to good use. I like this charcoal so far - it seems a bit easier to dial in the temperature than with the hardwood I had been using.

My Weber is the Performance line which uses the camping size propane bottle to start the coals. I like this feature and had huge, white thick smoke bellowing out in short order. After the coals were ready, I banked them on one side of the kettle, put in a drip pan and put in a dry rubbed pork loin at around 450F with the lid vent on the opposite side of the coals. I use the bottom vents to adjust the temperature, starting with them closed and moving toward a little more open as the temp drops. After about 45 minutes, the loin was done (via the leave-in probe thermometer) and then grilled some asparagus up. Combined that with some sauerkraut noodles (a little butter, paprika, cayenne, toast the spices, add sauerkraut, salt, caraway if you like (I do not), mix with egg noodles and a touch more butter if that floats your boat). Goes fantastic with pork. Good dinner!

EDIT - And I got a look at the smoker yesterday. You were correct Jim - An ECB (el cheapo Brinkman).

[Jim]

Leftovers ...again


http://www.badgerandblade.com/gallery/displayimage.php?imageid=17924

:001_rolle

[Brodirt]

Ok so the hyper-modified CAB (cheap ass Brinkman) responsible for the last 5 years of my smoker output (some of which has been posted here, the ribs above for instance) self destructed upon cleanup after making those ribs.

I don't have the space, or the spare bucks, for an offset smoker (although Jim's certainly is tempting!) nor do I want to toss all of the amassed knowledge and experience I have gained from producing quality BBQ on a crappy little smoker.

So, I just ordered a Weber Smokey Mountain 18" and an add on stacker as well.

It will be shipped to me by Wed. and as luck will have it so will a new shipment of wood from Chuck's Smokehouse.

I am taking suggestions for what to cook on Saturday...I'm thinking brisket, but only if I can get a whole one. Anyway, let me know.

[Jim]

The Weber SM is a best of class unit.
If you have been getting those results with a Brinkman then you are going to be over the moon with your Weber, congratulations on your score.

[Brodirt]

The Weber SM is a best of class unit.
If you have been getting those results with a Brinkman then you are going to be over the moon with your Weber, congratulations on your score.

Thanks...Jim, do you know anything about the BBQ Guru and if it is worthwhile on a WSM? I would love the convenience of a fan drive temp. control, but I think it might be overkill.

[Jim]

Thanks...Jim, do you know anything about the BBQ Guru and if it is worthwhile on a WSM? I would love the convenience of a fan drive temp. control, but I think it might be overkill.

They work and men do use them, for a digiQ 2 its another 250 bucks to lay out.

If you are running one WSM and are not doing comps I would say no, you don't "Need it" It does work well though.
You will have MUCH more control with the Weber than the Brinkman so if nothing else you could make friends with your new unit and revisit it in time. There is a pretty active community at the http://www.virtualweberbullet.com/ forum.

I have a WSM clone and devised a grease trap and deflector for it, I also dropped the water in the pan and filled it with lava rocks with good results.

Pick up a water heater blanket for when the weather turns colder.

[Scotto]

Ok so the hyper-modified CAB (cheap ass Brinkman) responsible for the last 5 years of my smoker output (some of which has been posted here, the ribs above for instance) self destructed upon cleanup after making those ribs.

I don't have the space, or the spare bucks, for an offset smoker (although Jim's certainly is tempting!) nor do I want to toss all of the amassed knowledge and experience I have gained from producing quality BBQ on a crappy little smoker.

So, I just ordered a Weber Smokey Mountain 18" and an add on stacker as well.

It will be shipped to me by Wed. and as luck will have it so will a new shipment of wood from Chuck's Smokehouse.

I am taking suggestions for what to cook on Saturday...I'm thinking brisket, but only if I can get a whole one. Anyway, let me know.

Ribs are pretty foolproof. Don't be scared away from smaller briskets, either. Even 3-4 pounders smoke up nicely; you don't have to go nuts.

Congrats on the new smoker!!

[Brodirt]

They work and men do use them, for a digiQ 2 its another 250 bucks to lay out.

If you are running one WSM and are not doing comps I would say no, you don't "Need it" It does work well though.
You will have MUCH more control with the Weber than the Brinkman so if nothing else you could make friends with your new unit and revisit it in time. There is a pretty active community at the http://www.virtualweberbullet.com/ forum.

I have a WSM clone and devised a grease trap and deflector for it, I also dropped the water in the pan and filled it with lava rocks with good results.

Pick up a water heater blanket for when the weather turns colder.

Yea, I figured I would try it out and see how it worked first. After all, I bought it so as to not waste my experience.

I just thought these devices are quite cool...apparently you can set up "the stoker" to run on your wireless network and "tweet" updates to its own twitter page that you subscribe to. You can then hit the road and have complete access to your cooker's status via your internet enabled mobile device.

Boy, fire and meat have come a long way!

[Jim]

Yea, I figured I would try it out and see how it worked first. After all, I bought it so as to not waste my experience.

I just thought these devices are quite cool...apparently you can set up "the stoker" to run on your wireless network and "tweet" updates to its own twitter page that you subscribe to. You can then hit the road and have complete access to your cooker's status via your internet enabled mobile device.

Boy, fire and meat have come a long way!

Yep- that unit is almost double the cost of a DigiQ 2.:w00t:

[Jim]

Lunch!

Brisket Sammi

http://www.badgerandblade.com/gallery/displayimage.php?imageid=17925

[Groundhog]

OK, I know I promised Q'ed chicken with Alabama white sauce, but we ended up spending the entire afternoon at the pool. With no time for proper BBQ, we grilled instead. Once it was done, everybody was starving so there wasn't much time for "after" shots. We had a 2 lb sirloin (prepped by brushing with olive oil, then some thyme, cracked black pepper, white pepper, and kosher salt). The Vidalias & yellow squash also got a little olive oil, salt & pepper, and some herbs de provence; the portobellos had spinach & mozzarella on top.

[eightysixCJ]

Did some chicken wings, thighs, and legs on the smoker. A light herb rub and cooked at 240 over a cherry-wood fire. :biggrin:

http://badgerandblade.com/vb/picture.php?albumid=610&pictureid=920
http://badgerandblade.com/vb/picture.php?albumid=611&pictureid=921

Very juicy, didn't need sauce.

[Brodirt]

Ok, well really the second...I made a chicken last night.

Anyway, when I bought the chicken on Saturday I bought a pork picnic, bone in shoulder, too. Plan was to put do the picnic all day today, Sunday, after an overnight rub.

I put the shoulder on the WSM at 9:00 am with 4 chunks of sassafras wood and a chimney full of Kingsford briquettes. I left at 9:30am for a long training ride with some friends on a team time trial course we are riding next week...the WSM was running dead on 225 when I left.

When I returned at 3:30pm the WSM was at 215 and the picnic at 175. Some family were coming over at 6:30 for dinner so things were dead on.

In the pictures below you might notice the slab of fat missing off the picnic. That occurred because I did not have any bacon or fat back on hand for my collards that I made pursuant to the recipe from this thread. All I did was slice a nice slab of fat off the top of the picnic at about 5:30 and then I followed the directions from the collard thread here....they were totally awesome too!

So, the pig, the collards, a few corn, a mustard bbq sauce and a great bottle of finger lakes riesling and I think you will all excuse me as to why you only got these few pictures!

The WSM is SPECTACULAR, simplicity and perfection...I could not be happier with my purchase.

http://farm3.static.flickr.com/2546/3760430030_2b13b0ee0a_b.jpg

http://farm4.static.flickr.com/3501/3759633677_d211fcd6e1_b.jpg

http://farm3.static.flickr.com/2463/3760430736_5ccd2ddd77_b.jpg

http://farm3.static.flickr.com/2445/3759634665_91c7ed70ff_b.jpg

[BobS]

I had an idea to fix seafood pasta today, but that went out the window when I saw some fresh turkey breasts at the farmer's market.

First I removed the skin and then I cut the breast cutlets off the bone and butterflied them. I chopped fresh sage and garlic and mixed it with butter and S&P and spread it on the butterflied fillets.

http://i83.photobucket.com/albums/j305/SmartRM/01-08-09TurkeyBreast1.jpg

I stacked the breast halves together with more of the butter between and then wrapped the skin around them and tied them. I finished with more of the butter on top.

http://i83.photobucket.com/albums/j305/SmartRM/01-08-09TurkeyBreast2.jpg

I cooked the roll, indirect, with some cherry and pecan for smoke. I cooked a sweet potato at the same time and then added some corn at the end.

http://i83.photobucket.com/albums/j305/SmartRM/01-08-09TurkeyBreast3.jpg

Here is the sliced breast.

http://i83.photobucket.com/albums/j305/SmartRM/01-08-09TurkeyBreast4.jpg

Here is the finished product.

http://i83.photobucket.com/albums/j305/SmartRM/01-08-09TurkeyBreast5.jpg

[Groundhog]

That looks delicious....I may steal that idea from you.

[tsmba]

Jim, do you bake your own bread? I've already noticed how great your BBQ looks, but the bread in the "brisket sammi" photo looks first rate, too!

[Jim]

Jim, do you bake your own bread? I've already noticed how great your BBQ looks, but the bread in the "brisket sammi" photo looks first rate, too!

Thanks Tom, I am lucky to have some terrific old world bakers near my home.


Ribs for company last night-

http://www.badgerandblade.com/gallery/displayimage.php?imageid=18040

http://www.badgerandblade.com/gallery/displayimage.php?imageid=18038

Yep- thats a big tray of Smokey baked beans

http://www.badgerandblade.com/gallery/displayimage.php?imageid=18039


The most important accessory:tongue_sm

[thirdeye]

Thanks Tom, I am lucky to have some terrific old world bakers near my home.


Ribs for company last night-

http://www.badgerandblade.com/gallery/displayimage.php?imageid=18040




Are you bringing these up next week Jim...???

Looks awesome, I swear I can almost smell the goodness....

Hey, anyone have a scratch-n-sniff computer monitor I can borrow....?

[Topgumby]

Man, how have I missed this thread?!?!?

Great stuff.

I've been using a 22.5" Weber kettle to do slow cooks, Minion and firebricks. Works great.

Did a pork butt yesterday, took about six hours to get it to 195 degrees, used hickory and a spice rub I got out of "Sauces, Rubs and Marinades" by Raichlen...I think it was the KC rub. Day before I smoked some salmon, and we've been making chicken fajitas using the Weber to cook the sliced chicken in a cast iron skillet to get that smoke flavor in the chicken, peppers and onion.

Now my wife will think I'm nuts for taking pictures of food and razors!

[Copycat]

You know, I ahve a love hate relationship with this thread + Indulgance of the night thread...I bloody well LOVE seeing these pics, every pic makes me hungry and I can taste it in my mouth, never had that before, Love it

Hate that your all so damned talented and I know for a fact i'd never be able to whip up some of the things you guys make, sure I can cook, I know my way around a kitchen, but nothing like this.

Still approve of all this, keep it up.

[quixand]

I'm not a big fan of beef, and of my two brothers one is vegan and the other only eats chicken breast meat (otherwise he's a veggie).

Anyway, the chicken breast burgers:
Layers are (bottom to top): cheddar, fried mushrooms and onions, chicken breast, cheddar, raw onions.
http://i877.photobucket.com/albums/ab337/quix/Chicken%20burgers/PB230233.jpg
http://i877.photobucket.com/albums/ab337/quix/Chicken%20burgers/PB230236.jpg
http://i877.photobucket.com/albums/ab337/quix/Chicken%20burgers/PB230238.jpg
http://i877.photobucket.com/albums/ab337/quix/Chicken%20burgers/PB230242.jpg
http://i877.photobucket.com/albums/ab337/quix/Chicken%20burgers/PB230243.jpg

[Scotto]

Back from vacation and I was ready for a home cooked meal. These are some huge Porterhouses. The picture angle doesn't show it, but they are a good 2" thick. Grilled on the Weber and served with elote - Mexican street corn grilled and served with a wicked slather of spicy sauce. The asparagus piece is a joke from the smarmy Mrs. Scotto.

[Jim]

We have some good eats in this thread thats for sure!

[quixand]

The asparagus piece is a joke from the smarmy Mrs. Scotto.

Brilliant!

[Austin]

Back from vacation and I was ready for a home cooked meal. These are some huge Porterhouses. The picture angle doesn't show it, but they are a good 2" thick. Grilled on the Weber and served with elote - Mexican street corn grilled and served with a wicked slather of spicy sauce. The asparagus piece is a joke from the smarmy Mrs. Scotto.

That's some great looking Porters. I can smell them in Texas.

[SRock]

Kicking off the new thead for your consideration-

A hi heat Texas style brisket

http://badgerandblade.com/gallery/displayimage.php?imageid=17857

http://badgerandblade.com/gallery/displayimage.php?imageid=17858

http://www.badgerandblade.com/gallery/displayimage.php?imageid=17871






:001_smile

:drool:


I can see that I'm going to have to make sure I eat before I read this thread, or I'll become hungry!

+1 I'm starving!


I would like to apply for the position of official food critic for this thread. My duties would entail traveling to the homes where these delicious-looking meals are being prepared and sampling the all of the food so I may report back to the board my review of the meal. :biggrin:

If you need a co-critic or someone to shoot the breeze with as you travel from delectable BBQ to delectable BBQ I'd be happy to volunteer! :drool:

[SRock]

My wife and I recently bought a CharBroil Silver Smoker and BBQ. We didn't want to spend too much since we'll probably give it away or donate it when we leave Japan. So far it has been wonderful! I've got my wife hooked on that great smokey flavor! We've used it about 4-5 days a week since we picked it up about a month ago. Tonight, it's beer can chicken!

[Jim]

Rob congratulations!
What do you burn in it? I know bamboo charcoal is available in Japan and a very good heat source.

[_JP_]

Bamboo charcoal is valued for putting out little smoke, so it is used indoors a lot. Not very good smoking meats.

[SRock]

Rob congratulations!
What do you burn in it? I know bamboo charcoal is available in Japan and a very good heat source.

I have used bamboo charcoal but not for smoking, just for cooking. It does burn very warm and cooks well. Nice, hot and even heat.

I really like to use large mesquite chunks.


Bamboo charcoal is valued for putting out little smoke, so it is used indoors a lot. Not very good smoking meats.

Very true, I don't think it would do much for smoking but is good to cook over.

[Jim]

:thumbup1:I hope we will see some photos of the next big cook!

[Scotto]

Fajitas tonight. Big honkin' flank steak on the Weber, plus veg. I also roasted up some Anaheim and Jalapeno chilis from my garden and made a wicked green chili sauce to go with it, which is what you see at the edge of the right side of the picture.

[SRock]

Fajitas tonight. Big honkin' flank steak on the Weber, plus veg. I also roasted up some Anaheim and Jalapeno chilis from my garden and made a wicked green chili sauce to go with it, which is what you see at the edge of the right side of the picture.

Looks perfectly cooked! :drool:

[The Nid Hog]

I just picked up a side fire box for my Char Griller and I'm going to put it on tonight. I've been grilling for years, but never ventured into smoking. I'm pretty excited to give it a go. Any advice for a novice?

[SRock]

MMMmmmmmm, tonight was salmon steaks on the grill!

[Jim]

I just picked up a side fire box for my Char Griller and I'm going to put it on tonight. I've been grilling for years, but never ventured into smoking. I'm pretty excited to give it a go. Any advice for a novice?

Whats cookin?

[The Nid Hog]

Whats cookin?

My kids are clamoring for brisket.

[Jim]

My kids are clamoring for brisket.

Oh brother- starting with an easy one.:lol:

You may want to do some dry runs to get a feel for the temps and what settings you may have to adjust with the new unit added. Do you have a thermometer to check temps at the grate level? What are your fuel choices?
There are as many ways to cook a brisket as there are steers in Texas
Have you cooked them before?

[Obsessed]

I can't beleive I haven't looked at this thread until now. That is some good lookin' grub there, boys! :thumbup1: Hmm, I seem to be hungry for some reason.

[BobS]

I grilled a couple of strip steaks and some boneless chicken breasts tonight. Susan added backed potatoes and a really nice salad.

I enjoyed a really nice Rum (Flor de Cana) and coke while cooking.

All in all, a darn nice evening!

http://i83.photobucket.com/albums/j305/SmartRM/06-07-09SteaksBCB2.jpg

http://i83.photobucket.com/albums/j305/SmartRM/06-08-09SteakBCB3.jpg

[The Nid Hog]

Oh brother- starting with an easy one.:lol:

You may want to do some dry runs to get a feel for the temps and what settings you may have to adjust with the new unit added. Do you have a thermometer to check temps at the grate level? What are your fuel choices?
There are as many ways to cook a brisket as there are steers in Texas
Have you cooked them before?

I'm going to pick up a new thermometer tomorrow. Apart from charcoals, it's easy to get apple, mesquite and hickory wood here. I've cooked brisket before in an improvised water smoker in my old Weber, but that's been some time ago. Since I've been living in NC, it's been pork, pork, pork. However, I've never cooked anything with a side fire box. It's all mounted and I'm eager to test it out.

[SRock]

My kids are clamoring for brisket.

As am I, but the LOTH isn't a huge fan of brisket. I'll have to wait until we have some company over to justify giving it a go.

[Jim]

I'm going to pick up a new thermometer tomorrow. Apart from charcoals, it's easy to get apple, mesquite and hickory wood here. I've cooked brisket before in an improvised water smoker in my old Weber, but that's been some time ago. Since I've been living in NC, it's been pork, pork, pork. However, I've never cooked anything with a side fire box. It's all mounted and I'm eager to test it out.


I like Hickory for my brisket, I think your biggest challenge will be making friends with your new gear, getting and holding a temp, getting clean smoke, and making sure you don't have hot spots. These are all going to be factors in success. You may need to make a heat deflector and or use a water pan. A dry run without meat will be time well spent. The biscuit test is also valuable, place uncooked biscuits around the chamber to see where your hot spots are ect. Good luck.

[FreezerBurns]

...The biscuit test is also valuable, place uncooked biscuits around the chamber to see where your hot spots are ect. Good luck.

What a great idea this is. I can't believe I've never heard of it before!

[SRock]

What a great idea this is. I can't believe I've never heard of it before!

+1 it makes great sense!

[Jim]

Or Dino Bones:lol:


http://www.badgerandblade.com/gallery/displayimage.php?imageid=18096

http://www.badgerandblade.com/gallery/displayimage.php?imageid=18097 (http://www.badgerandblade.com/gallery/showimage.php?i=18097&original=1&c=75)

http://www.badgerandblade.com/gallery/displayimage.php?imageid=18098

[eightysixCJ]

Looks very good Jim:drool: I need to get some cow in my cooker!

[Scotto]

Didn't get to the grocery store today due to garden chores taking all day. Had to improvise a bit. I found some chicken thighs in the freezer. Brined them, grilled them on the Weber, and glazed them with a mixture of peach preserves, hoisin sauce, and dijon. I went to the garden and found some nice cukes and marinated them in balsamic. Then I found some Chiogga beets and roasted them, then tossed them with some nice olive oil, salt and pepper. Served with rice, this was a nice meal with no extra costs.

[BobS]

I started out cooking 5 nice big rolls of sausage (fatties) along with some chicken breasts and pineapple that were headed for pizza later in the evening.

http://i83.photobucket.com/albums/j305/SmartRM/08-08-09Fatties.jpg

http://i83.photobucket.com/albums/j305/SmartRM/08-08-08PizzaFixings1.jpg

The first pie was an experiment that turned out very well. I smeared the crust with fig jam and then layered on prosciutto and topped with Gorgonzola crumbles. I was definitely worth doing again and I would like to try it with some pulled pork!

http://i83.photobucket.com/albums/j305/SmartRM/08-08-09Pizzafixings2.jpg

The second pie started with a pesto base and I topped with a mix of mozzarella, aged provolone, and Munster cheese. Then I added grilled chicken breast and the grilled pineapple.

http://i83.photobucket.com/albums/j305/SmartRM/08-08-09PizzaFixings4.jpg

It was very nice with a glass of Chardonnay.

[The Nid Hog]

Wow, that pizza looks great! Nice for a summer Saturday.

I gave my new side fire box a trial run this morning. It was a good experience--I got a sense of what it took to get the fire up and keep it hot. I made myself a heat deflector too, but I'm holding off on making any other modifications until I get to know it better. I can see that I'm going to have to do something about the firebox. As it is, it's a little awkward to use. I think that I'll knock together a charcoal basket for it before I do this again.

After running it for a couple of hours, I thought that it would be a shame to waste all that nice heat. I got a 4 1/2 lb. brisket ready and cooked it through the afternoon and evening. It came out great. I served it with a spicy tomato based sauce, a tomatillo salad and some leftover saffron rice. All in all, a good day.

[SRock]

wow, that pizza looks great! Nice for a summer saturday.

+1

[Jim]

Wow, that pizza looks great! Nice for a summer Saturday.

I gave my new side fire box a trial run this morning. It was a good experience--I got a sense of what it took to get the fire up and keep it hot. I made myself a heat deflector too, but I'm holding off on making any other modifications until I get to know it better. I can see that I'm going to have to do something about the firebox. As it is, it's a little awkward to use. I think that I'll knock together a charcoal basket for it before I do this again.

After running it for a couple of hours, I thought that it would be a shame to waste all that nice heat. I got a 4 1/2 lb. brisket ready and cooked it through the afternoon and evening. It came out great. I served it with a spicy tomato based sauce, a tomatillo salad and some leftover saffron rice. All in all, a good day.

Sounds like you are on your way!

[thirdeye]

http://i83.photobucket.com/albums/j305/SmartRM/08-08-09Pizzafixings2.jpg

http://i83.photobucket.com/albums/j305/SmartRM/08-08-09PizzaFixings4.jpg



Those pies look outstanding. Do you deliver?

[BobS]

I grilled some meatballs and added them to a homemade tomato sauce and added some homemade pasta and we had a very nice meal this evening. Sorry, all you get to see are the fixings....

http://i83.photobucket.com/albums/j305/SmartRM/09-08-09Meatballs.jpg

http://i83.photobucket.com/albums/j305/SmartRM/09-08-09Pasta.jpg

[eightysixCJ]

A couple of sirloin steaks and a few slabs baby backs smoked over cherry wood.

http://badgerandblade.com/vb/picture.php?albumid=658&pictureid=998

[Brodirt]

Another meal with no pics because the crowd was sooooo hungry, but I did tea smoked duck tonight...easy and spectacular, try it. 5 kids, ages 5-10, devoured a 4.5lb bird in the blink of an eye...totally cool! Props to the kids for not being intimidated...of course this was after being taunted by my oldest and her love of all things edible. It was great to watch her telling "tales" of eating octopus, sea urchin, wild boar, rabbit, buffalo and some other stuff to the boys that came over! Next up is conch fritters in the Caribbean at the end of the month.

[SRock]

Last night it was basic Ribeye's (Scotch fillet for my Kiwi and Aussie friends) with a pepper rub and tonight a basic BBQ chicken.

[A3M0N]

Couple of sirloins just seasoned with meat tendorizor. Also skewered some zuchini and yellow squash brushed with olive oil along with some asparagus. After all grilled up, drizzled with balsamic vinegrette.

yum.

[Austin]

A couple of sirloin steaks and a few slabs baby backs smoked over cherry wood.

http://badgerandblade.com/vb/picture.php?albumid=658&pictureid=998

Are you Jim's brother? :biggrin:

[Suzuki]

No pics, but did up some elk rib-eyes this weekend on the Weber using some good ol' Royal Oak lump.

For those who haven't cooked elk, its very lean so can't be cooked anything over medium rare.

I'm still learning the ins and outs of the charcoal thing but got my coals nice and hot and put a wonderful sear on the elk.

All I did to the steaks was a light rub of olive oil and some "Montreal" style steak spice that I get from a local butcher who mixes up his own recipe.

The one tip I've picked up recently is that I have started butterflying my chicken breasts, which makes cooking much faster and even - as an added benefit, the butterflied breasts cook up in the same time as it takes to do steaks to a med-rare/medium.

[Scotto]

No pics, but did up some elk rib-eyes this weekend on the Weber using some good ol' Royal Oak lump.

For those who haven't cooked elk, its very lean so can't be cooked anything over medium rare.

I'm still learning the ins and outs of the charcoal thing but got my coals nice and hot and put a wonderful sear on the elk.

All I did to the steaks was a light rub of olive oil and some "Montreal" style steak spice that I get from a local butcher who mixes up his own recipe.

The one tip I've picked up recently is that I have started butterflying my chicken breasts, which makes cooking much faster and even - as an added benefit, the butterflied breasts cook up in the same time as it takes to do steaks to a med-rare/medium.

You can also do the chicken breasts over indirect heat - bank the coals across one side only, then sear them and move them to the side with no coals to finish. I would also brine them to keep them moist.

[Jim]

Are you Jim's brother? :biggrin:

Tom is the original Pit-master and my Sensei.



No pics, but did up some elk rib-eyes this weekend on the Weber using some good ol' Royal Oak lump.

For those who haven't cooked elk, its very lean so can't be cooked anything over medium rare.

I'm still learning the ins and outs of the charcoal thing but got my coals nice and hot and put a wonderful sear on the elk.

All I did to the steaks was a light rub of olive oil and some "Montreal" style steak spice that I get from a local butcher who mixes up his own recipe.

The one tip I've picked up recently is that I have started butterflying my chicken breasts, which makes cooking much faster and even - as an added benefit, the butterflied breasts cook up in the same time as it takes to do steaks to a med-rare/medium.


You can also do the chicken breasts over indirect heat - bank the coals across one side only, then sear them and move them to the side with no coals to finish. I would also brine them to keep them moist.



I have had very good luck with this technique as well.

[Scotto]

Sausage and peppers tonight:

[SRock]

Tonight it is marinated tender loin, corn and fried potatoes. All on the grill of course!

[Suzuki]

You can also do the chicken breasts over indirect heat - bank the coals across one side only, then sear them and move them to the side with no coals to finish. I would also brine them to keep them moist.

That's what I normally do with chicken and fish - I do the butterfly thing when I want to cut down the cooking time and when I'm doing a lot of stuff at once (I was cooking for 8) so that the timing is easier.

[SRock]

Ok gents, lets see your favorite Brisket routines/recipes! I enjoy brisket but I've never tackled one. My wife just picked up a half cut (about 3lbs) and wants me to do it up this weekend. Any/all advice will be much appreciated.

[Mr. Scruffy]

Ok gents, lets see your favorite Brisket routines/recipes! I enjoy brisket but I've never tackled one. My wife just picked up a half cut (about 3lbs) and wants me to do it up this weekend. Any/all advice will be much appreciated.

This is not recommended for gas grills!!

Prep the meat the night before cooking.

Trim the fat from the brisket so that you have 1/8" to 1/4" layer.

Step 1 - The Rub

3 tablespoon coarse ground black pepper
2 tablespoons kosher salt
2 teaspoons chili powder
1 table spoon garlic powder
1 tablespoon granulated white sugar
1 tablespoon onion powder
1 teaspoon cayenne powder

Mix together thoroughly in a small bowl. Set aside 1/4 of the mix. Rub the rest generously all over the brisket. Wrap the brisket in saran wrap and place in fridge overnight.

Step 2 - The Sop

Some people like to sop, others don't. I do because it keeps the meat moist. If you prefer a super crunchy brisket, skip the sop.

12 oz. beer (cheap American lager, not the good imported stuff)
1/4 cup canola oil
1/4 cup apple cider vinegar
1/2 white onion coarsely chopped.
3 cloves garlic pressed
1/4 of the rub mix

Prepare all of the sop ingredients in a saucepot about an hour before you begin cooking. Simmer over low heat. You will want to keep the sop warm during the entire time it takes to cook the brisket. If you have a smoker with a firebox on the side, set the saucepot on the top of the firebox. Otherwise keep it warm on the stove.

Step 3 - Cook

Take the brisket from the fridge about 1 hour before you are ready to cook to allow it to reach room temperature.

Prepare your fire like you normally do. This is the important part - DO NOT USE SOAKED WOOD CHIPS. Use big ol' hunks of whatever wood you prefer. Wet wood imparts a bitter smoke to the meat. Big ol' hunks will provide a steady smoke over an extended period of time.

Cook LOW AND SLOW. Cook at 225-250 degrees. Times will vary depending on your ability to control the smoker. Use a mop or brush to apply the sop every 25-30 minutes. Turn the brisket once every hour or more frequently if your smoker runs hot. The brisket is done when you have reached an internal temperature of 185 degrees (6 to 8 hours depending on your smoker).

Remove from the fire and wrap in foil. Let the brisket sit for an hour before slicing.

Most Texans will eat their brisket dry. If you feel it necessary to ruin yours with barbecue sauce, be my guest. Slice across the grain. Serve with sliced onions, pickles, jalapenos and sliced white bread. Coleslaw and potato salad optional.

I think I put it all in here. Feel free to ask questions.

[Scotto]

My advice: plan for a lot more time than you need. It is better to be done early and have it rest than scramble at the end or delay dinner. I do mine low and slow between 225 and 250 degrees, and it will take 90 minutes per pound easily to get to my target temp of 190 degrees internal. Keep it simple with S&P, maybe some Colemans dry mustard and brown sugar. No mop needed, IMO, though I may foil it later in the cook depending on how things are going.

Good luck!

[Jim]

Brisket is one of the hardest things to get right on a BBQ.
There are a lot of great ways to get a good brisket or shoulder clod done.

There is a few folks in Texas that, after about 80 years, have a few things figured out. I have been using this technique and recommend it highly.

I wrote this page for another site and it captures the essence of my brisket -

Texas Style Hi Heat Brisket

I keep it simple, I don’t analyze the process too much, I don’t fuss with it. For me BBQ is just meat, fire and wood-smoke.

The Meat:

I try to get a fresh, flexible one, as large as I can fit on my Stumps Baby. I don’t worry too much if it’s a little long, it will shrink quickly when it starts to warm up.

I wash and pat dry the brisket.
I trim the hard fat to 1/2-3/8 inch or so thick, better to leave some extra fat on than to take too much off.

The Rub:

My rub for brisket is always about 2-3 parts coarse pepper to 1 part medium coarse sea salt. I add some dry mustard and some red chili pepper in the rub for color.

I rub the brisket down gently, paying particular attention to the ends, sides and any cuts or cracks. I use a restaurant bus tray with a wire rack in the bottom- it captures the mess and makes moving the brisket around easy. Cover and put the brisket away overnight.
I usually prep one day, then cook the next.




The Fire and Wood:

I pre heat the Stumps Baby to 275 until I get very thin smoke and the box temperature is very stable. I think this is an important step, make sure your smoke is not acrid. Smell it and pay attention- if it burns your nose it will taste the same.
I burn RO lump or Wicked Good lump charcoal. I add 2 baseball- sized chunks of wood to the ash pan, one of black cherry, the other white oak. I have had very good luck with hickory and use it when it is available to me.


The Cook:

Assuming we have a full sized Brisket 16-18 lbs or so-
If the rub seems thin or has been knocked off- I reapply before I put the meat in the smoker.
Place cold meat fat cap down, (or facing the heat.) I put a tray of water on the bottom of the smoker where the outlet for the firebox is located.
Try to place the tray so fat does not drip into it. If fat collects in the tray it can go on fire. Don’t open the cooking chamber after this step.

A couple of hours into the cook I fill up the charcoal chute add a couple of more chunks of wood to the ash pan. I raise the temperature to 325. Don’t open the cooking chamber.

After 4 more hours- 6 hours into the cook, take a look, flip the meat - check the meat with your probe. I use a broken thermometer probe for this. The expression “it goes in like butter” captures what you are looking for. The resulting probing will let you know how much longer. This is where your experience comes in. The brisket can go from almost done to done very quickly at this stage. So be ready.

When the meat is ready to come out of the cooker I place it on a baking tray with a wire rack and tent some foil over it.

Wait at least 2 hours before slicing.

No mater how great your brisket is a dull knife will not show it off to its best advantage. This is of course, most critical to you men who are competing. Your knife should be shaving sharp. A good slicing knife is a tool and an investment as well as a joy to use.

Is this the only way to get a great brisket? No, I don’t believe so. Is it the simplest? Well that may be true. It does work well for me and it has made BBQ a lot more satisfying and relaxing. Give it a try. (But don’t open that door.)

[danek]

Here is a brisket that's resting before cooking on Saturday. I scored the fat cap and rubbed it (including into the scored fat) with a mix of:

4 parts brown sugar
2 parts each of paprika, mustard powder, and black pepper
1 part each of garlic powder, onion powder, cayene pepper
1/2 part each of oregano, thyme, celery seed

On Saturday, the plan is 225 degrees, flipping every 2 hours, sop it after 4 hours every 1/2 hour, take it off at 185 degrees, let rest for at least 1 hour before slicing 1/4" thick.

Whatcha think? Do you have other suggestions for me?

[Jim]

If there is one thing that I have picked up about BBQ is that let the meat tell you when its ready, be it 190- or 205- if you cannot put a proble in "like butter" no resistance,then its not ready.

[TimmyBoston]

Brisket is one of the hardest things to get right on a BBQ.
There are a lot of great ways to get a good brisket or shoulder clod done.

There is a few folks in Texas that, after about 80 years, have a few things figured out. I have been using this technique and recommend it highly.

I wrote this page for another site and it captures the essence of my brisket -

Texas Style Hi Heat Brisket

I keep it simple, I don’t analyze the process too much, I don’t fuss with it. For me BBQ is just meat, fire and wood-smoke.

The Meat:

I try to get a fresh, flexible one, as large as I can fit on my Stumps Baby. I don’t worry too much if it’s a little long, it will shrink quickly when it starts to warm up.

I wash and pat dry the brisket.
I trim the hard fat to 1/2-3/8 inch or so thick, better to leave some extra fat on than to take too much off.

The Rub:

My rub for brisket is always about 2-3 parts coarse pepper to 1 part medium coarse sea salt. I add some dry mustard and some red chili pepper in the rub for color.

I rub the brisket down gently, paying particular attention to the ends, sides and any cuts or cracks. I use a restaurant bus tray with a wire rack in the bottom- it captures the mess and makes moving the brisket around easy. Cover and put the brisket away overnight.
I usually prep one day, then cook the next.




The Fire and Wood:

I pre heat the Stumps Baby to 275 until I get very thin smoke and the box temperature is very stable. I think this is an important step, make sure your smoke is not acrid. Smell it and pay attention- if it burns your nose it will taste the same.
I burn RO lump or Wicked Good lump charcoal. I add 2 baseball- sized chunks of wood to the ash pan, one of black cherry, the other white oak. I have had very good luck with hickory and use it when it is available to me.


The Cook:

Assuming we have a full sized Brisket 16-18 lbs or so-
If the rub seems thin or has been knocked off- I reapply before I put the meat in the smoker.
Place cold meat fat cap down, (or facing the heat.) I put a tray of water on the bottom of the smoker where the outlet for the firebox is located.
Try to place the tray so fat does not drip into it. If fat collects in the tray it can go on fire. Don’t open the cooking chamber after this step.

A couple of hours into the cook I fill up the charcoal chute add a couple of more chunks of wood to the ash pan. I raise the temperature to 325. Don’t open the cooking chamber.

After 4 more hours- 6 hours into the cook, take a look, flip the meat - check the meat with your probe. I use a broken thermometer probe for this. The expression “it goes in like butter” captures what you are looking for. The resulting probing will let you know how much longer. This is where your experience comes in. The brisket can go from almost done to done very quickly at this stage. So be ready.

When the meat is ready to come out of the cooker I place it on a baking tray with a wire rack and tent some foil over it.

Wait at least 2 hours before slicing.

No mater how great your brisket is a dull knife will not show it off to its best advantage. This is of course, most critical to you men who are competing. Your knife should be shaving sharp. A good slicing knife is a tool and an investment as well as a joy to use.

Is this the only way to get a great brisket? No, I don’t believe so. Is it the simplest? Well that may be true. It does work well for me and it has made BBQ a lot more satisfying and relaxing. Give it a try. (But don’t open that door.)

Bless you, Jim. Thanks for such a great post.

[SRock]

This is not recommended for gas grills!!

Prep the meat the night before cooking.

Trim the fat from the brisket so that you have 1/8" to 1/4" layer.

Step 1 - The Rub

3 tablespoon coarse ground black pepper
2 tablespoons kosher salt
2 teaspoons chili powder
1 table spoon garlic powder
1 tablespoon granulated white sugar
1 tablespoon onion powder
1 teaspoon cayenne powder

Mix together thoroughly in a small bowl. Set aside 1/4 of the mix. Rub the rest generously all over the brisket. Wrap the brisket in saran wrap and place in fridge overnight.

Step 2 - The Sop

Some people like to sop, others don't. I do because it keeps the meat moist. If you prefer a super crunchy brisket, skip the sop.

12 oz. beer (cheap American lager, not the good imported stuff)
1/4 cup canola oil
1/4 cup apple cider vinegar
1/2 white onion coarsely chopped.
3 cloves garlic pressed
1/4 of the rub mix

Prepare all of the sop ingredients in a saucepot about an hour before you begin cooking. Simmer over low heat. You will want to keep the sop warm during the entire time it takes to cook the brisket. If you have a smoker with a firebox on the side, set the saucepot on the top of the firebox. Otherwise keep it warm on the stove.

Step 3 - Cook

Take the brisket from the fridge about 1 hour before you are ready to cook to allow it to reach room temperature.

Prepare your fire like you normally do. This is the important part - DO NOT USE SOAKED WOOD CHIPS. Use big ol' hunks of whatever wood you prefer. Wet wood imparts a bitter smoke to the meat. Big ol' hunks will provide a steady smoke over an extended period of time.

Cook LOW AND SLOW. Cook at 225-250 degrees. Times will vary depending on your ability to control the smoker. Use a mop or brush to apply the sop every 25-30 minutes. Turn the brisket once every hour or more frequently if your smoker runs hot. The brisket is done when you have reached an internal temperature of 185 degrees (6 to 8 hours depending on your smoker).

Remove from the fire and wrap in foil. Let the brisket sit for an hour before slicing.

Most Texans will eat their brisket dry. If you feel it necessary to ruin yours with barbecue sauce, be my guest. Slice across the grain. Serve with sliced onions, pickles, jalapenos and sliced white bread. Coleslaw and potato salad optional.

I think I put it all in here. Feel free to ask questions.


My advice: plan for a lot more time than you need. It is better to be done early and have it rest than scramble at the end or delay dinner. I do mine low and slow between 225 and 250 degrees, and it will take 90 minutes per pound easily to get to my target temp of 190 degrees internal. Keep it simple with S&P, maybe some Colemans dry mustard and brown sugar. No mop needed, IMO, though I may foil it later in the cook depending on how things are going.

Good luck!

Thanks all for your advice. I think I'm going to give Jims a try. If I remember I'll post pics.


Bless you, Jim. Thanks for such a great post.

+1 well written, fantastic!

[Churchill]

I pretty much use Jim's method except for the probing. I don a heavy latex glove and probe with my thumb. After gaining a little experience doing this it's pretty easy to tell if the brisket is done.By the way,great recipes guys!

[danek]

One piece of advice when dealing with cooking times: Use caution when suggesting minutes per pound.... For example, a whole brisket will take just as long to cook as a half of that same brisket (even though it's 1/2 the weight) because it's the same thickness, density, fat content, etc...

A 2' x 2' piece of meat that's 1" thick might weigh 8 pounds, but cook in 20 minutes. Whereas a 6" x 6" piece of meat that 6" thick might weigh 2 pounds, but cooks in 3 hours.

[Jatte]

i love this thread

[Austin]

i love this thread

Me too! :001_tt1:

[BobS]

I did a simple cook tonight with some pork chops, coated with Blue's Hog Sauce and some grilled zucs and yellow squash.

Susan added a nice salad.

http://i83.photobucket.com/albums/j305/SmartRM/14-07-09ChopsSquash.jpg

This is my last cook until Labor Day weekend (poor me), because I am going on three weeks vacation (whoopee) to New Zealand and Australia (WOW!)

Do ya think I am going to find any good lamb down there?

I will be following the cooks and the shaves when I can get connected to the Internet.

[SRock]

OK, so tonight it was Beer Can Chicken. This was my second stab at this easy grilled treat. I didn't get any pics the first time. It tasted great but no pics.

This time I got a before (in the kitchen) and after grilling (on the grill) shot. My wife just kept going on and on about how moist it was. It really might have been the best chicken I've had in a very very long time. I used the Tasty Licks Poultry Rub along with some added fresh ground pepper and sea salt. Oh and the beer was Corona (had it left over from a get together a while ago) transferred into a can. Not too often you'll hear a person who wanted to take the beer out of the bottle and put it in a can!

[The Nid Hog]

Tonight was pulled pork, cooked long and slow. The smoker is working out really well. Served the pork with cornbread, coleslaw and a nice simple East Carolina vinegar sauce.

[Mr. Scruffy]

Ok gents, lets see your favorite Brisket routines/recipes! I enjoy brisket but I've never tackled one. My wife just picked up a half cut (about 3lbs) and wants me to do it up this weekend. Any/all advice will be much appreciated.


Just dyin' to know how the brisket turned out. That yardbird looked pretty good, too.

[SRock]

Just dyin' to know how the brisket turned out. That yardbird looked pretty good, too.

Apologies all. I basically followed Jim's suggestions/recipe (just scaled down to 4lbs) and it turned out pretty good. This was my first Brisket on the smoker so I don't feel bad at all about the outcome. The taste was absolutely fantastic but it was slightly more done than I prefer. My wife said it was perfect, but she eats most red meat Med Well to Well.

Anyway, it was cooked evenly through, looked great and tasted even better. That said, what can I do next time to yield an even more tender brisket?

[Jim]

Apologies all. I basically followed Jim's suggestions/recipe (just scaled down to 4lbs) and it turned out pretty good. This was my first Brisket on the smoker so I don't feel bad at all about the outcome. The taste was absolutely fantastic but it was slightly more done than I prefer. My wife said it was perfect, but she eats most red meat Med Well to Well.

Anyway, it was cooked evenly through, looked great and tasted even better. That said, what can I do next time to yield an even more tender brisket?


If you want to BBQ it it will be beyond well done. Regular grilling well done would be 165 degrees internal- BBQ you bring it to 190 or 200 -use the probe test to tell when to take it off the smoker, not time or temps.

[Copycat]

Question about the Beer can chicken, I've seen it mentioned before at a number of diffrent palces, I want to try it which I will do sometime next week if the answer to my question is a yes, lol

Could you do it in an Oven? take all the racks out, heat it up high and then pop the chicken in standing up? I don't have a BBQ, wouldn't mind one though, but not now seeing as I won't be here to use it for a year, lol

But, yeah, can I use the oven instead of BBQ?

[The Nid Hog]

Question about the Beer can chicken, I've seen it mentioned before at a number of diffrent palces, I want to try it which I will do sometime next week if the answer to my question is a yes, lol

Could you do it in an Oven? take all the racks out, heat it up high and then pop the chicken in standing up? I don't have a BBQ, wouldn't mind one though, but not now seeing as I won't be here to use it for a year, lol

But, yeah, can I use the oven instead of BBQ?

You certainly can. Here's one possible recipe:

http://www.foodnetwork.com/recipes/guy-fieri/big-buds-beer-can-chicken-recipe/index.html

[Jim]

I have a 14.8 lb brisket on right now-

0945- 200 degrees with black cherry and white oak.

1245- added more white oak- upped the temps to 325.

[Scotto]

I have a 14.8 lb brisket on right now-

0945- 200 degrees with black cherry and white oak.

1245- added more white oak- upped the temps to 325.

What's everyone else eating? :001_rolle

[Jim]

what's everyone else eating? :001_rolle

no bbq for you!

[Copycat]

You certainly can. Here's one possible recipe:

http://www.foodnetwork.com/recipes/guy-fieri/big-buds-beer-can-chicken-recipe/index.html

Nice one, thanks *starts reading* I know what i'll be doing next week after payday Huzzah

[Mr. Scruffy]

Apologies all. I basically followed Jim's suggestions/recipe (just scaled down to 4lbs) and it turned out pretty good. This was my first Brisket on the smoker so I don't feel bad at all about the outcome. The taste was absolutely fantastic but it was slightly more done than I prefer. My wife said it was perfect, but she eats most red meat Med Well to Well.

Anyway, it was cooked evenly through, looked great and tasted even better. That said, what can I do next time to yield an even more tender brisket?

Congratulations! Did you get a good smoke ring on the outside?

Cooking over low heat for a long period of time will give tender meat. Cook at 225-250 degrees until internal temp hits 185 degrees. A 4 lb. brisket will take roughly 8 hours at those temps.

Brisket is a pretty tough cut of meat for starters. Not much you can do to make it tender other than to cook it low and slow.

I once cooked a 14 lb. brisket for 36 hours. I was a a babbling fool when it was done, but it was worth it.

I can't stress it enough, low and slow, low and slow...

[Jim]

I have a 14.8 lb brisket on right now-

0945- 200 degrees with black cherry and white oak.

1245- added more white oak- upped the temps to 325.

1700- pulled Brisket off, temps range from 195-205 internal probe goes in like butter.

Resting-

http://www.badgerandblade.com/gallery/displayimage.php?imageid=18162

http://www.badgerandblade.com/gallery/displayimage.php?imageid=18163

[Scotto]

Burgers tonight. Too sick to take pix. They were 2/3 chuck, 1/3 short rib ground to order, charred to perfection, and served with thick wedges of Maytag blue cheese and tomatoes from the garden.

[Jim]

Burgers tonight. Too sick to take pix. They were 2/3 chuck, 1/3 short rib ground to order, charred to perfection, and served with thick wedges of Maytag blue cheese and tomatoes from the garden.

Feel better Scotto.

[Gruder]

Feel better Scotto.

+1. Feel better! (Though I'm sure it's nothing that Maytag blue won't fix in short order. :smile:)

[Jatte]

That's it Jim,

I'm calling your bluff about the open door policy :cool:

Next time you decide to cook a huge brisket, give me a weeks notice so i can get out there, and i'll help you eat it , :w00t:

[SRock]

Just dyin' to know how the brisket turned out. That yardbird looked pretty good, too.

Indeed the chicken turned out fantastic! It was moist, juicy and tender. The flavor was fantastic!


If you want to BBQ it it will be beyond well done. Regular grilling well done would be 165 degrees internal- BBQ you bring it to 190 or 200 -use the probe test to tell when to take it off the smoker, not time or temps.

Thanks Jim


That's it Jim,

I'm calling your bluff about the open door policy :cool:

Next time you decide to cook a huge brisket, give me a weeks notice so i can get out there, and i'll help you eat it , :w00t:

+1 Mmmmmmm :drool:

[Austin]

Grilled chicken breasts, corn and other fixings tonight.

http://badgerandblade.com/gallery/displayimage.php?imageid=18192

Beverage of choice: Shiner Bock beer.

[Jim]

Grilled chicken breasts, corn and other fixings tonight.

http://badgerandblade.com/gallery/displayimage.php?imageid=18192

Beverage of choice: Shiner Bock beer.

Looking Good Austin!

[SRock]

Looking Good Austin!

Brilliant minds think alike! The Mrs. just pulled out some chicken breasts to thaw for tonight!

[The Nid Hog]

I'm suffering from smoker envy today. Extremely heavy thunderstorms have kept me from getting the fire going so my brisket will stay in the fridge until tomorrow. Tonight the humble egg gets the nod: cheese souffle and salad, maybe a bottle of wine.

[Scotto]

I have a mammoth slab of ribs and a butt (that's pork, Jay) rubbed down and chilling until tomorrow. I hope the rain stays away....

[thunder54]

Nothing smells better than meat cooking over an open fire. My wife loves it when I cook with our smoker. Smoked a 10lb brisket last night and today. I tried something a little different with this one.

First I marinaded the brisket in G Sauce from Go Chicken Go. Anyone in the KC area that is some of the best fried chicken you will ever eat. The G Sauce is for dipping gizzards and livers. Anyway I marinaded my brisket for two days, then put the Cinnamon Chipotle rub from McCormicks on and let the brisket dry marinade all day until I put the brisket in the smoker at 4pm. Low and slow 205F until 10am. wrapped it and let it set in a cooler for awhile. Took it out and started slicing. Love every brisket I cook,this one had a little bit of heat to the meat.

Wife loves to come up to me and sniff when I am cooking outside. Is there anyway to bottle this smell?:001_tt1:

[thunder54]

Last week was my first tme smoking Wild Turkey Breasts.

My brother and I shot 4 wild turkeys this spring season and he gave me his to keep. I brined all the breasts for three days and then dusted them with Tex Joy before I put them over the fire.

The turkies came out way better than I expected. One breast did get a little dry. Served them up with fried potatos and corn on the cob. It is pretty neat cooking something you hunted for. I have a few more recipes for duck and geese I will try out after the next hunting season.

[Scotto]

Scotto's ready for the rain today! Temperature is rock steady at 225....

[Jim]

http://badgerandblade.com/vb/attachment.php?attachmentid=63903&stc=1&d=1251043119

Sweet!
Moo/oink?

[thirdeye]

Scotto's ready for the rain today! Temperature is rock steady at 225....

The new "Monsoon Pitmaster", look out Jim, Scotto's on the prawl....:biggrin:

[Scotto]

Sweet!
Moo/oink?

Just foiled a mammoth rack of spares (I am doing the 3-2-1 method), and the butt is hovering at 165 degrees. I just added in our appetizers to get going - a stick of pepperoni and bacon-wrapped, stuffed jalapenos (half with cream cheese, half with Maytag blue cheese). Margaritas and apps at 5PM, followed by dinner.

Man am I hungry.

[Scotto]

Mmmmm

[Jim]

Verry Nice Scotto! A sweet smokering.

[SRock]

verry nice scotto! A sweet smokering.

+1

[texcattlerancher]

I so very much wish I had not come across this thread. I have in mind building a bbq pit out of old bricks. Anyone have any dimensions/plans for such an endeavor?

[Jatte]

Hey guys,

i have a big anniversary coming up with my girlfriend, 2 years,

anyways, i wanted to cook her some big and glorius barbeque,

i usually cook deer steaks for stuff, and she loves them, but i wanted to do somthing different and better,
i know she likes how inexpensive cuts can be made to fall apart and be awesome, and has always liked those rough and tumble types better then say, filet mignon, or prime rib, she doesn't like excessively marbled meat with chunks of fat,
so i was thinking nice smokey brisket,
i was wondering, does anyone have a really good brisket recipe, and how much should i cook if it's just the two of us?
i don't have a smoker but i have a barbeque and can do indirect heat to some extent, and have made tinfoil bags around wood chips for smoking before without problem,

my grills go across , back middle front, not left middle right like on my old barbeque,

i need a recipe from the top :D
thansk everyone

[danek]

Read through this post, there's several recipes and lots of advice about brisket.

[BrightFutur]

Since I live close to my parents now, I take it upon myself to visit my dad's BGE as much as possible. Here is a brisket we did the day after I got back to Canada.

The temperature:
http://img12.imageshack.us/img12/3122/img0527z.jpg

The egg:
http://img134.imageshack.us/img134/8579/img0531q.jpg

The brisket:
http://img199.imageshack.us/img199/6140/img0533w.jpg

My dad recently got a temperature controller from the guys over at rock's BBQ. We just had to fire it up that night. We built a rolling table for the entire assembly to sit in, and decided that chicken was for dinner. I rubbed the skin with oil, and made an herb butter that I put underneath the skin. We had it with an heirloom tomato salad (Feta, balsamic, olive oil, basil, garlic, onions, diced tomato, toss in bowl), herb and cheese biscuits. We got some chicken demi-glace out of the fridge and reduced it further with rosemary in it.

Egg avec new table and controller:
http://img188.imageshack.us/img188/4729/img0602h.jpg

Close up of controller:
http://img196.imageshack.us/img196/5465/img0606u.jpg

The actual controlling apparatus:
http://img196.imageshack.us/img196/9558/img0610z.jpg

Demi Glace with rosemary:
http://img4.imageshack.us/img4/6163/img0619w.jpg

Heirloom's, fresh from the garden:
http://img206.imageshack.us/img206/5592/img0620y.jpg

Chicken:
http://img75.imageshack.us/img75/3305/img0621.jpg

[The Nid Hog]

I want to thank everybody for the advice that they gave me about getting started with my smoker. I've been at it for a little more than a month, smoking several days a week. So far I've had great success with pork shoulder and my briskets have come out very nicely too.

Unfortunately, nothing is perfect. In my case, there's a design problem with my fire box. Typical Char-Griller, the firebox is barrel shaped and mounted on the right side of my grill. There's a drawer in the bottom of it that you can pull out to clean the ash. So far so good. The problem is that the charcoal goes on a grill-like tray with legs that stands on top of the drawer. Ash piles up under this very short grill and you can't pull the drawer out to remove the ash without disturbing the charcoal. If you don't remove it, air circulation winds up getting blocked on a long burn and it interferes with the fire.

I've done some research on line and it looks like this is a pretty common problem. One of the typical Char-Griller mods is to build a basket for the charcoal. I went to my neighborhood Lowes and Home Depot to look for some expanded metal for the basket, but in both places the guys working there looked at me like I was asking for control rods for my reactor. I'm pretty sure that they've got some expanded metal in there somewhere, but today wasn't the day to find it.

On the other hand, I have an 8 lb Boston butt waiting for me in my fridge and I don't want to be denied. So, I thought that I'd make a field expedient basket of some kind. I remembered reading on line that one Char-Grill owner had converted a wire cooking basket into a container for charcoal, so I thought that I'd give it a try. Here's the web page where I got the idea.

http://www.dixiegrilling.com/chargrillerstory/char-griller-mod/char-griller-firebox-mods/

I bought exactly the same basket and trimmed off the excess frame with a hacksaw. Then I cut down two 5/16' threaded rods to use to hold the basket in place. The guy who came up with this idea ran the rods through either end of the basket and used them to suspend the basket from a pair of rails that are intended for a second cooking grill in the fire basket. Unfortunately, my fire box doesn't have that rail--there are just two bolts on either side to hold up a grill if you want to use one. So, I removed those bolts and ran my threaded rods through the holes tapped in the fire box, from one to the other across it. Now I have a wire basket that is firmly anchored in place by two rods running across the width of the fire box. It sits well about the drawer, so I think that there will be plenty of space for circulation under the charcoal and I can clean out the ash anytime I want.

Tomorrow morning, I'm going to get up early and fire it up--I'm excited to see how it works.

[Groundhog]

Fixed up some ABTs for a party yesterday. Here's some before & after shots. They were in the BGE for 3 hours at 225. Half have smoked sausage with garlic cream cheese and half are shrimp and cream cheese with Old Bay seasoning.

[ZethLent]

Fixed up some ABTs for a party yesterday. Here's some before & after shots. They were in the BGE for 3 hours at 225. Half have smoked sausage with garlic cream cheese and half are shrimp and cream cheese with Old Bay seasoning.




Mmmmmmmmmmmmmmm Bacon :thumbsup:

[Groundhog]

Mmmmmmmmmmmmmmm Bacon :thumbsup:

Yes, for many the bacon is the best part....:drool:

[eightysixCJ]

Four butts, two spares, sausage, and some other munchies:biggrin:

http://badgerandblade.com/vb/picture.php?albumid=729&pictureid=1113

http://badgerandblade.com/vb/picture.php?albumid=730&pictureid=1114

Long day at the cooker, what could be better?

Tom

[BobS]

I got home from work and cranked up the Primo XL, to 600 and fixed some blackened tilapia, in my CI skillet, using Uncle Henry's, blackening seasoning.

http://i83.photobucket.com/albums/j305/SmartRM/10-09-09BlackenedTalapia.jpg

I added some sautéed green beens and Susan fixed a first rate salad.

http://i83.photobucket.com/albums/j305/SmartRM/10-09-09SauteedStringBeans.jpg

I am enjoying some Jack Black, on the rocks and hoping the jet leg will be merciful tonight!

[SRock]

Tonight it was T-bones and corn on the cob. No pics, but it turned out great! :biggrin:

[BobS]

I started out by roasting some beets on the XL Oval and then made a salad with balsamic vinaigrette, toasted pecans, fresh rosemary, and blue cheese.

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

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

I picked up a nice fillet for Susan and lamb Chops for me and a neighbor.

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

Added some roasted, new potatoes

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

and then threw on the meat of a quick sear. YUM!

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

[BobS]

I stuffed some large shrimp with seasoned crab meat and wrapped them in prosciutto.

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

I added some roasted new potatoes.

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

We finished off the roasted beet salad I made yesterday and Susan added a nice salad.

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

[Noebie]

sorry i don't have pictures

but my wife bought some rather thin new york strips today - i had not quite enough wood charcoal left for a full chimney, and grilled some veggies for maybe a bit too long before the steaks - not that the veggies were overdone, but there wasn't much left of the coals

so i put my wood chips on, set the steaks on the grill right over the coals and hoped for the best

after nearly 8 minutes per side (two or three times what i would usually cook a steak) i was still worried that they weren't done, so i seared them in an iron skillet on the range with some olive oil for a minute per side

they turned out to be some of the best tasting (and chewing) steaks i've ever grilled

completely against conventional wisdom to smoke a steak - and to sear after smoking

desperation and improvisation sometimes results in happy accidents

[SRock]

desperation and improvisation sometimes results in happy accidents

I'd have to agree. I've made some great cooking mistakes.

[Jim]

sorry i don't have pictures

but my wife bought some rather thin new york strips today - i had not quite enough wood charcoal left for a full chimney, and grilled some veggies for maybe a bit too long before the steaks - not that the veggies were overdone, but there wasn't much left of the coals

so i put my wood chips on, set the steaks on the grill right over the coals and hoped for the best

after nearly 8 minutes per side (two or three times what i would usually cook a steak) i was still worried that they weren't done, so i seared them in an iron skillet on the range with some olive oil for a minute per side

they turned out to be some of the best tasting (and chewing) steaks i've ever grilled

completely against conventional wisdom to smoke a steak - and to sear after smoking

desperation and improvisation sometimes results in happy accidents

Nice- serendipity indeed.
I have smoked a rib roast for a couple of hours then let it rest, cut it into ribeye steaks and sear over a 700 degree grill .

Mmmmmm.

[eightysixCJ]

"I stuffed some large shrimp with seasoned crab meat and wrapped them in prosciutto."

Very nice Bob!!! Shimp and wrapped in prosciutto (or bacon) is great in the smoker!:drool: Stuffing is all the better!

Tom

[BobS]

The Tilapia was so good last week I needed to do it again. I got the Primo a little hotter this time and the color was a little darker and it cooked in about a 1/3 less time.

http://i83.photobucket.com/albums/j305/SmartRM/15-09-09BlackenedTilapia.jpg

I cut some corn off the cob and cooked it with a little butter and Susan added a salad.

http://i83.photobucket.com/albums/j305/SmartRM/15-09-09SauteedCorn.jpg

[BobS]

I started out roasting some beets for a salad, some green peppers for fajitas and some jalapenos and onion for a salsa.

http://i83.photobucket.com/albums/j305/SmartRM/19-09-09RoastedBeetsOnionsPeppers.jpg

I took the roasted onions and jalapenos and put them in a blender and added enough oil to make what amounts to a thick, chili mayonnaise that I used on the fajitas.

http://i83.photobucket.com/albums/j305/SmartRM/19-09-09Salsa.jpg

I have been wanting to try a recipe idea for duck breast, so I made some roll-ups as an appetizer.

I seasoned the breasts with Uncle Henry's, Raspberry Chipotle rub and cooked them indirect until mostly done and then cooked them direct, skin side down to crisp up the skin.

http://i83.photobucket.com/albums/j305/SmartRM/19-09-09DuckonGrill1.jpg

http://i83.photobucket.com/albums/j305/SmartRM/19-09-09DuckonGrill.jpg

I heated some flour tortillas, and added some homemade cashew butter, fig preserves, thin sliced red onion and fennel and then added the sliced duck. This was definitely worth doing again.

http://i83.photobucket.com/albums/j305/SmartRM/19-09-09DuckRoll-up2.jpg

For dinner, I cooked some fingerling potatoes and a flatiron steak that I sliced for fajitas.

http://i83.photobucket.com/albums/j305/SmartRM/19-09-09FlatironFingerlingPotatoes.jpg

[Austin]

Greats meals Bob!

[thirdeye]

Dang Bob, I just finished dinner and I'm hungry.....:biggrin:

Great looking food.

[BobS]

I fixed an old standby today -- crispy chicken, using Kat Cora's recipe and added some roasted carrots.

To round out the meal, we had garlic mashed potatoes and leftover beet salad. Not too bad for a lazy, Sunday afternoon.

http://i83.photobucket.com/albums/j305/SmartRM/20-09-09CrispyChickenRoastedCarrots.jpg

[Jim]

Bob- thanks for all the great posts!

[SRock]

Last night it was Kabobs. Chicken, peppers (red, green, yellow, orange and jalapeños) w/garlic seasoned corn on the cob and fried potatoes. All in all, it was awesome.

[Topgumby]

Beer (well Coke) can chicken, brats and key lime pie (with regular limes).

Plan on a great shave after. I may bliss out and discorporate.

If I do, it's been swell! :biggrin:

[SRock]

Tonight it was Chicken Breasts with a great dry rub and corn on the cob.

Turned out great!

[The Nid Hog]

Well, the fire has been started, the picnic rubbed and now it's in. They'll be cole slaw, cucumber salad, cornbread and a red velvet cake. And Penn State v. Iowa to top it all off!

[BobS]

My day started with my first ever, straight razor shave at a barber. It was a sweet young thing that did the shave and the face massage was worth the price of admission.

As for cooking, I needed some more meatballs for the freezer, so I fixed 4 dozen of the bad boys, on the Primo XL.

http://i83.photobucket.com/albums/j305/SmartRM/26-09-09Meatballs.jpg

For dinner, I made some blackened tilapia and had a glace of nice white wine.

http://i83.photobucket.com/albums/j305/SmartRM/26-09-09BlackenedTalipia.jpg

http://i83.photobucket.com/albums/j305/SmartRM/26-09-09BlackenedTilapiaPlated.jpg

I just got a new pair of Orca, silicon gloves that made the blacken cook a lot more fun!

[R-James]

Right I either need to move to the USA or get me an egg over here! This stuff looks too tasty

[SRock]

Tonight it was beef kabobs with Red, Green, Yellow, and Orange Bell Peppers, Jalapenos and Mushrooms. Pics are prep and on the grill. We served the kabobs with grilled new potatoes and sweet corn. We were all so hungry that by the time they were ready we devoured them and forgot a cooked pic! :lol:

[BobS]

Right I either need to move to the USA or get me an egg over here! This stuff looks too tasty

Big Green Egg has dealers in the UK. Primo has dealers in Europe, but I did not see any in the UK.

I have both. The cooks done yesterday were actually on the Primo, XL Oval.

[Gravy]

The bark may be bad, but it's worse than what you actually bite.

:a14:

Ooops, I thought I had jumped to the last page.
HOw did I miss that line before.

[R-James]

Big Green Egg has dealers in the UK. Primo has dealers in Europe, but I did not see any in the UK.

I have both. The cooks done yesterday were actually on the Primo, XL Oval.

Right I am going on a hunt to find me a UK dealer and get set up with an egg. Anyone got any tips on how to sneak a big green egg into the house without family noticing, shave gear is easy, that may be a bit large!

[The Nid Hog]

Well, the fire has been started, the picnic rubbed and now it's in. They'll be cole slaw, cucumber salad, cornbread and a red velvet cake. And Penn State v. Iowa to top it all off!

It turned out great. There was intermittent rain throughout the day and I had some errands to run, so the smoker didn't get my undivided, obsessional attention. It didn't let me down--kept chugging along at 225 until the meat was ready to come out and nap in the cooler for a while.

The cucumber salad was a fantastic complement to the pork. One of my favorite BBQ places serves it on a BBQ plate instead of cole slaw--a heresy that works very well for them. I took a couple of English cucumbers and roughly peeled them, leaving some of the green skin in place. Then, I thinly sliced the cucumbers and salted them in a colander in the sink. After five or ten minutes, I rinsed off the salt and put the slices in a Tupperward container. I added enough sushi vinegar to cover them and put them in the fridge for a couple of hours.

My plans to take some photos of the picnic failed--it fell under the knife before I could wash my hands and grab my camera. Next time. And next time, maybe Penn State will win too.

[Jim]

Mmmmm sounds delicious!

[Groundhog]

Tonight it was beef kabobs with Red, Green, Yellow, and Orange Bell Peppers, Jalapenos and Mushrooms. Pics are prep and on the grill. We served the kabobs with grilled new potatoes and sweet corn. We were all so hungry that by the time they were ready we devoured them and forgot a cooked pic! :lol:

Wow Rock, great minds think alike I guess! We just got through eating the same thing (sans jalapenos and ours were chicken and steak with onions). I didn't even think to snap pic or two for this thread until I was actually pulling everything off the skewers and my family was sitting down banging their utensils on the table.

[eightysixCJ]

Last night did a London Broil and sausage in the cooker with a hot cherry wood fire.:drool:

Tom

[R-James]

Onions on the fire pit as a base for rich tomato pasta sauce.

[Jim]

Smoked pork chops on the weber- MMmmmm.:001_smile

[Jim]

Hickory smoked Pepperoni and buffalo mootzzi on the king of crackers.

http://badgerandblade.com/gallery/displayimage.php?imageid=18496

[Austin]

Jim, you live well my friend. :thumbup1:

[Jim]

^
http://badgerandblade.com/gallery/displayimage.php?imageid=18500

[BobS]

I finally got in a cook and it turned out PDG.

I laid out a slice of ham and a slice of provolone cheese and slathered them with pesto sauce, rolled everything up and stuffed and tied chicken breasts.

Here is the prep and the finished breasts, ready for the grill. They were rubbed with Uncle Henry's, Raspberry Chipotle Rub.

http://i83.photobucket.com/albums/j305/SmartRM/01-10-09StuffedBreastsinPrep.jpg

http://i83.photobucket.com/albums/j305/SmartRM/01-10-09StuffedBreastsPrepped.jpg

I cooked these direct at 350, with some mulberry wood for flavor. It took about 45 minutes.

http://i83.photobucket.com/albums/j305/SmartRM/01-10-09StuffedBreastsontheGrill.jpg

Here we are plated with some potatoes and a nice salad.

http://i83.photobucket.com/albums/j305/SmartRM/01-10-09StuffedBreastsPlated.jpg

[Scotto]

Food looks great, gents! Jim - smoked pepperoni is one of our favorites. :drool:

I have had a brisket dry-curing for the past week that is destined for pastrami this weekend.

[Rughi]

...the Texas joints that are famous for their brisket cook at much higher temps and do full brisket packers in 6-8 hours...

Where would one read to get a more full understanding of this high heat barbecue method?

The orthodoxy I follow is that it's critical to prolong the time period in which the meat is going through the 'plateau' (165F to 185F +/-), the heat range where connective tissues are either turned hard and rubbery or gelatinized into the 'juice' of barbecue, by keeping temps in the 220F to 250F range.

I believe the high heat method Jim talks of keeps heat low at first to prolong the time when meat can absorb smoke (ending at 130F?) and then ups the heat well into the 300s after that. This method doesn't seem to really believe in a 'plateau' as a critical barbecue threshold. Here's (http://badgerandblade.com/vb/showpost.php?p=1340185&postcount=21) a quick primer I found by Jim.

If all the Texas pitmasters are doing it, I imagine it's well documented on the internet. Wikipedia calls it out as a Central Texas tradition from Central Europe, not the American Southeast, and I definitely loved the barbecue trail from Austin through Lockhart - is this what's being referred to?

Mmmmm, Lockhart.
Smitty's! Kreuz! Black's! I remember trying to do all 3 justice from 10am to 1pm on a Saturday morning. I couldn't even waddle into Luling Central Market, but did get my Hoffritz Slant and favorite NEW at the Antique shop next door!

Roger

Edit: Hmmmm...
Does this site (http://playingwithfireandsmoke.blogspot.com/1996/02/gooses-hi-heat-brisket.html) seem kinda familiar to anyone here?

[Jim]

Where would one read to get a more full understanding of this high heat barbecue method?

The orthodoxy I follow is that it's critical to prolong the time period in which the meat is going through the 'plateau' (165F to 185F +/-), the heat range where connective tissues are either turned hard and rubbery or gelatinized into the 'juice' of barbecue, by keeping temps in the 220F to 250F range.

I believe the high heat method Jim talks of keeps heat low at first to prolong the time when meat can absorb smoke (ending at 130F?) and then ups the heat well into the 300s after that. This method doesn't seem to really believe in a 'plateau' as a critical barbecue threshold. Here's (http://badgerandblade.com/vb/showpost.php?p=1340185&postcount=21)a quick primer I found by Jim.

If all the Texas pitmasters are doing it, I imagine it's well documented on the internet. Wikipedia calls it out as a Central Texas tradition from Central Europe, not the American Southeast, and I definitely loved the barbecue trail from Austin through Lockhart - is this what's being referred to?

Mmmmm, Lockhart.
Smitty's! Kreuz! Black's! I remember trying to do all 3 justice from 10am to 1pm on a Saturday morning. I couldn't even waddle into Luling Central Market, but did get my Hoffritz Slant and favorite NEW at the Antique shop next door!

Roger

Edit: Hmmmm...
Does this site (http://playingwithfireandsmoke.blogspot.com/1996/02/gooses-hi-heat-brisket.html) seem kinda familiar to anyone here?

Hahaha...Busted! My secret life revealed. Thats a good explanation of how I do the hi heat cook, The Texas BBQ stops you mentioned all do the Hi Heat cook.

Wayne's blog you mentioned is a good resource as well for all things BBQ.

[Jim]

Its been a long day-

http://badgerandblade.com/gallery/displayimage.php?imageid=18534

http://badgerandblade.com/gallery/displayimage.php?imageid=18535

13.50 hours:frown:

[SRock]

Hickory smoked Pepperoni and buffalo mootzzi on the king of crackers.

http://badgerandblade.com/gallery/displayimage.php?imageid=18496

:drool:

Now that looks good!

We had to go the easy route up at the cabin this weekend.

Friday night it was burgers and Saturday Rib Eye steaks!

[zegrave]

well, it can't always be meat lol.
http://img223.imageshack.us/img223/2630/dsc00566r.jpg (http://img223.imageshack.us/i/dsc00566r.jpg/)

[Jim]

http://badgerandblade.com/gallery/displayimage.php?imageid=18536

[BobS]

We got back from Brooklyn and I needed to cook something and it had been a long time since I did a spatchcocked chicken, so I seasoned one with DP, Pineapple Head and added some fingerling potatoes and asparagus. Easy and darn good. I used mulberry for smoke.

http://i83.photobucket.com/albums/j305/SmartRM/04-10-09SpatchPotatoesAsparagusonGr.jpg

http://i83.photobucket.com/albums/j305/SmartRM/04-10-09PlatedSpatchcockandPotatoes.jpg

[Scotto]

Homemade pastrami fresh from the smoker:

[Jim]

Homemade pastrami fresh from the smoker:
Rockin' smoke ring Scott!

[Groundhog]

Homemade pastrami fresh from the smoker:

Wow, a fresh loaf of rye and some mustard and you're all set Scott. Very droolworthy pic!

[BobS]

Killer smoke ring!!!

[The Nid Hog]

That's a beautiful piece of meat!

[eightysixCJ]

Nice butts Jim!:w00t: Pork is our friend.

Scotto; that's looking sweet!:drool:

I gotta get a fire going....

Tom

[Jim]

Scotto inspired me to make a pastrami.

http://badgerandblade.com/gallery/displayimage.php?imageid=18554

[Brodirt]

Last night was hanger steak w/chimichurri sauce, roasted potato wedges and a salad. The steak and potatoes came from the local farmers market and the salad and all non-liquid ingredients in the chimichurri came from my garden.
http://farm3.static.flickr.com/2603/3997479851_d15a88cb40_b.jpg
http://farm3.static.flickr.com/2496/3998241348_088d8eb627_b.jpg
http://farm3.static.flickr.com/2560/3998241604_5255bce277_b.jpg
http://farm4.static.flickr.com/3481/3998241998_728a8ec9d0_b.jpg

Please excuse the decidedly non-local beer, although I did have a pint of locally brewed Captain Lawrence (Pleasantville NY) Imperial IPA in the fridge.

[Jim]

Whats better than corned beef hash and eggs?






http://badgerandblade.com/gallery/displayimage.php?imageid=18581


Pastrami hash and eggs!

[BobS]

Brodirt and Jim,

Those were two outstanding cooks!

[BobS]

I was hungry for some lamb chops tonight and since Susan prefers veal, I figured why not cook both.

http://i83.photobucket.com/albums/j305/SmartRM/10-10-09VealLamb.jpg

I cooked a sweet potato and then sauteed some Brussels Sprouts along with fennel and finished by braising them with white wine and some balsamic vinegar. I like to add onion, but was all out tonight.

http://i83.photobucket.com/albums/j305/SmartRM/10-10-09LambPlated.jpg

[BobS]

I fixed some blackened Mahi Mahi and added some roasted fingerling potatoes roasted with a full head of garlic, EVOO, and some white wine.

I let the temp get away from me and it was wound all the way around. I could open the grill during the cook, but it will be interesting to see tomorrow.

http://i83.photobucket.com/albums/j305/SmartRM/11-10-09BlackenedMahiMahiandGarlicR.jpg

[Jim]

Looks good Bob,.... you may have lost the gasket.:frown:

[SRock]

Looks good Bob

+1 :thumbup:

[zegrave]

mmm turkey
skin was crispy, but i don't eat that anyway.
rest of the bird was best i've had
http://img83.imageshack.us/img83/9225/dsc00700b.jpg (http://img83.imageshack.us/i/dsc00700b.jpg/)

[Jatte]

I wondered if there would be a canadian thanksgiving post :) haha

[BobS]

Nice color on that bird!!!

[Jim]

Nice Bird Zegrave! Welcome to the Blue smoke thread & the Mess hall.

I have had good luck roasting whole birds "face down" anyone else try that?

[Jim]

http://badgerandblade.com/gallery/displayimage.php?imageid=18618

http://badgerandblade.com/gallery/displayimage.php?imageid=18619

[BobS]

I have not cooked all week and it was time to do something!

"Something", turned out to be a couple of pork tenderloins that I opened up and stuffed with chopped spinach, toasted pine-nuts, and feta cheese.

http://i83.photobucket.com/albums/j305/SmartRM/16-10-09PreppingPorkFilets.jpg

http://i83.photobucket.com/albums/j305/SmartRM/16-10-09PorkFiletsReady.jpg

I grilled some acorn squash, along with the fillets

http://i83.photobucket.com/albums/j305/SmartRM/16-10-09PorkandAcornSquashonGrill.jpg

Then I added a nice twice baked potato at the end.

http://i83.photobucket.com/albums/j305/SmartRM/16-10-09PorlSquashandTwiceBakedPota.jpg

I have a 1.5 lb porterhouse that I am going to fix tomorrow. I will cut the tenderloin off the bone and fix it separately, because Susan likes hers more well done than I do..

[BobS]

I took apart a nice porterhouse and cooked the tenderloin and the strip separately. Weather was crappy, so I cooked inside. I did a reverse sear, starting in a 250 oven and finishing with a hot sear on the stove. It turned out PDG.

http://i83.photobucket.com/albums/j305/SmartRM/17-10-09ReverseSear.jpg

I fixed another twice baked potato, reheated the acorn squash, and sauteed some zucchini with green pepper and onion.

http://i83.photobucket.com/albums/j305/SmartRM/17-10-09SteakPlated.jpg

Dessert was a nice glace (two actually) of 16 year old Lagavulin.

http://i83.photobucket.com/albums/j305/SmartRM/17-10-09Dessert-Lagavulin16.jpg

[BobS]

I was hungry for pork chops and these bad boys turned out really good!

I seasoned them with S&P, cooked them medium slow at 300, with Pecan for smoke and glazed them with Stonewall Kitchen's, Ginger Garlic Sauce.

For the bellas, I scooped out the gills, spread some pesto sauce inside and cooked them, without turning for about 25 minutes and then piled on some aged provolone.

http://i83.photobucket.com/albums/j305/SmartRM/21-10-09ChopsBellasontheGrill.jpg

I added some steamed Brussels Sprouts and was happy, happy, happy!

http://i83.photobucket.com/albums/j305/SmartRM/21-10-09ChopsBellasPlated.jpg

[Scotto]

Nice! So many people overcook pork - it is good to see such a juicy chop!

[thirdeye]

I was hungry for pork chops and these bad boys turned out really good!

I seasoned them with S&P, cooked them medium slow at 300, with Pecan for smoke and glazed them with Stonewall Kitchen's, Ginger Garlic Sauce.

For the bellas, I scooped out the gills, spread some pesto sauce inside and cooked them, without turning for about 25 minutes and then piled on some aged provolone.

http://i83.photobucket.com/albums/j305/SmartRM/21-10-09ChopsBellasontheGrill.jpg

I added some steamed Brussels Sprouts and was happy, happy, happy!

http://i83.photobucket.com/albums/j305/SmartRM/21-10-09ChopsBellasPlated.jpg
Pork and Ports...Nice!!!!

[BobS]

Nice! So many people overcook pork - it is good to see such a juicy chop!

I agree. I really like to use a thermometer on pork. It is safe at 138 and I shoot to pull it between 140 and 145.

I rely on look and touch a lot to judge doneness, but for chicken (especially breasts) and pork, I really like a thermometer.

Thermapen makes a great unit that reads in 2 seconds (new model) and is accurate to 0.1 degrees. It is not cheap *(ca $85-90), but worth it IMHO.

[TimmyBoston]

I cooked up a nice pork loin last night, shredded it for Pulled Pork BBQ. Mmmm. :biggrin:

[BobS]

Our daughter is visiting and she ask me to fix some pork chops, with a habanaro, cranberry, port wine, reduction stock that I had fixed a few years ago, so that's what I did.

I slow cooked the chops, at 300, on a raised grid, with pecan and added some bellas (gills removed, coated with pesto and provolone added). The four chops weighed 4.26 pounds!

http://i83.photobucket.com/albums/j305/SmartRM/24-10-09ChopsBellasonthegrill.jpg

I added some Brussels sprouts, cooked with shallots and balsamic vinegar and garlic mashed potatoes.

http://i83.photobucket.com/albums/j305/SmartRM/24-10-09ChopsPlated.jpg

If you do not think that you like Brussels sprouts, this is a good way to try them. You cut off the stem, cut them in half, remove the core and then separate them into individual leaves. I added these to some softened shallots, let them cook down in butter and EVOO and then added some balsamic vinegar and let them braise.

http://i83.photobucket.com/albums/j305/SmartRM/24-10-09BrusselsSprouts.jpg

For the sauce, I started by sauteing, onions, shallots, garlic, carrot, celery, ginger, fresh thyme, and fresh ginger, pepper corns, and bay leaf.

http://i83.photobucket.com/albums/j305/SmartRM/24-10-09Sauce1.jpg

When it got nice and brown, I added 3/4 cup of port and cooked ot down to a glaze.

http://i83.photobucket.com/albums/j305/SmartRM/24-10-09Sauce2.jpg

Then I added a half cup of dried cranberries, a habanero chili and three cups of chicken stock. I let that simmer for 45 minutes, covered, and then strained the sauce and reduced it to about 1 cup. From there I thickened it with a little cornstarch and made an emulsion with 8 oz butter. So so good!!!

http://i83.photobucket.com/albums/j305/SmartRM/24-10-09Sauce3.jpg

[The Nid Hog]

An old friend was in town yesterday and called in the morning to tell me that his schedule changed and he was free for dinner. I decided to work at home in the afternoon, so I grabbed a small pork shoulder (4 lb) on my way back from the office. Lit some charcoal for the firebox, pulled my jar of emergency rub out of the spice cabinet and the jug of vinegar sauce out from under the sink. The recent mods that I made on my firebox worked great and, in six hours the roast was out of the smoker and into the cooler for a little rest. Served it with cole slaw, cornbread muffins and cold beer. Turned out to be a nice Thursday dinner.

[Rughi]

...pulled my jar of emergency rub out of the spice cabinet...

Now there's a man who's prepared for emergencies :cool:

Roger

[The Nid Hog]

Now there's a man who's prepared for emergencies :cool:

Roger

Well, I always used to miscalculate when I made it and I'd wind up with not quite enough left for another meal. So, a couple of months ago I just tripled the recipe and saved the extra. Now, I make a single batch or so, use the old rub and add the stuff I just made to the storage container. That way, I have a nice supply on hand.

[Rughi]

Well, I always used to miscalculate when I made it and I'd wind up with not quite enough left for another meal. So, a couple of months ago I just tripled the recipe and saved the extra. Now, I make a single batch or so, use the old rub and add the stuff I just made to the storage container. That way, I have a nice supply on hand.

I like it. At work we are issued a gallon of water to keep under our desks in case of disaster (we are in a 2-story building, not a skyscraper). I'd rather have a jar of emergency rub on hand at all times.

In fact, it should be part of the Boy Scout Culinary Oath
"To keep a jar of emergency rub on hand at all times"

I don't plan ahead so well, but when I do have rub handy, it's great for a seasoning shake over sautes and sauces.

Roger

[eightysixCJ]

Late post from Halloween. Had a very nice day with my cooker and family. Stocked up on meat supplies from Los Paisanos www.lospaisanosmeatmarket.com and lit the fire. (Well worth the trip to Brooklyn. They have an incredible selection and great quality)

Venison, Duck, Wild Boar, and Berkshire pork sausages, rib tips, four slabs of spares, a cherry wood fire, and nice selection of cheese.

http://badgerandblade.com/vb/picture.php?albumid=925&pictureid=1432
http://badgerandblade.com/vb/picture.php?albumid=926&pictureid=1434

Tom

[BobS]

Those ribs look excellent!

[Jim]

Looking good TJ!

[BobS]

I got off to a good start today!

Susan fixed some of her famous cheese grits for breakfast and I added a sliced fattie and some scrambled eggs. She boils the grits in milk, whips them for 10 minutes, to make them creamier and bring out the natural starch, lets them cool/set in a loaf pan, slices it about 3/4" thick, stacks it in a pan covers it with Parmesan, cheddar, butter and then bakes it for 30 minutes.

http://i83.photobucket.com/albums/j305/SmartRM/07-11-09CheeseGrits.jpg

I was getting low on fatties, so I went to the Farmers Market and bought 8.8 pounds of bulk sausage, brought it home and kicked up the seasoning, formed 7 fatties, coated them with rub and they are now getting happy with some apple wood, for smoke.

http://i83.photobucket.com/albums/j305/SmartRM/07-11-09Fatties.jpg

While I was at the market, I saw this smoked, cheese bologna and decided I needed a little to snack on today. That turned out to be a FINE idea.

http://i83.photobucket.com/albums/j305/SmartRM/07-11-09Bologna.jpg

Tonight I have some nice strip steaks and plans for some twice baked taters. More pictures later.

[BobS]

Here is the strip steak I cooked with a reverse sear. I added a twice baked potato and some Brussels Sprouts that were separated into individual leaves, sauteed with a little bacon and onion and braised with sherry vinegar.

http://i83.photobucket.com/albums/j305/SmartRM/07-11-09StripSteaksPlated.jpg

[RughiTemp]

Here is the strip steak I cooked with a reverse sear...

Bob, I saw you previously wrote about doing this indoors (http://badgerandblade.com/vb/showpost.php?p=1546063&postcount=214). When you use the Egg, do you pull the meat off and fan the flames to get up to TRex temps and then return the meat to the grill?

I guess when it came time to sear I would probably remove the meat, put a cast iron skillet into the Egg, build a strong fire with my hair dryer, and then plop the meat into the skillet for about 1.5 minutes per side. I haven't tried this though. What do you do? - and don't tell me you take it into the house to finish!

Roger

[BobS]

Bob, I saw you previously wrote about doing this indoors (http://badgerandblade.com/vb/showpost.php?p=1546063&postcount=214). When you use the Egg, do you pull the meat off and fan the flames to get up to TRex temps and then return the meat to the grill?

I guess when it came time to sear I would probably remove the meat, put a cast iron skillet into the Egg, build a strong fire with my hair dryer, and then plop the meat into the skillet for about 1.5 minutes per side. I haven't tried this though. What do you do? - and don't tell me you take it into the house to finish!

Roger


I pull the meat, open the vents and stir the coals. It gets the temp up pretty quickly.

I think it would be a great idea to add a cast iron skillet and finish it that way. I think I will give that a try -- the flavor (mesquite) really comes from the slow part of the cook and then the flavor of the seared crust.

Changing the subject -- how do you create a link to a word the way you did?

[RughiTemp]

...how do you create a link to a word the way you did?

I probably work harder than I need to, but this is what I do:

Go to the link
Click on the post # icon in the upper right
Copy the URL at the top of the page
Insert the url into this syntax "[url=xxxx"
I then type the word I want to be the hyperlink in blue
Then I type this syntax "[/url"


I'm sure someone knows a simpler way, but I'm pretty quick at this.

Roger

PS the software found the syntax I typed and did the hyperlink - that wasn't intended. I had to remove the close brackets for it to display in a useful way.

[BobS]

I probably work harder than I need to, but this is what I do:

Go to the link
Click on the post # icon in the upper right
Copy the URL at the top of the page
Insert the url into this syntax "I then type the word I want to be the hyperlink in blue
Then I type this syntax "[/url"


I'm sure someone knows a simpler way, but I'm pretty quick at this.

Roger

PS the software found the syntax I typed and did the hyperlink - that wasn't intended. I had to remove the close brackets for it to display in a useful way.

This is a [url=http://badgerandblade.com/vb/showpost.php?p=1601881&postcount=232]test (xxxx"
[*).

[BobS]

I made some gnocchi and finished them with browned butter and sage and then added some grilled shrimp with garlic.

http://i83.photobucket.com/albums/j305/SmartRM/08-11-09Gnocchowithsagebutter.jpg

http://i83.photobucket.com/albums/j305/SmartRM/08-11-09Shrimponthegrill.jpg

I finished dinner with some Glenmorangie, finished in a Port Cask. All in all it was pretty darn good!!

http://i83.photobucket.com/albums/j305/SmartRM/08-11-09GlenmorangiefinishedinPort.jpg

[BobS]

I used the new recipe with the apple juice concentrate in the marinade and it turned out really good! I let them marinate overnight and then grilled them with apple wood and added some new potatoes.

http://i83.photobucket.com/albums/j305/SmartRM/10-11-09PorkLoinandTatersonGrill.jpg

I added some sauteed fennel and Brussels sprouts, braised in white wine and balsamic vinegar. PDG!!!

http://i83.photobucket.com/albums/j305/SmartRM/10-11-09LoinPlated.jpg

[SRock]

Last night was sword fish steaks, fresh asparagus and baked potatoes. I'm afraid with the weather turning that might be my last BBQ of the year. At least it was really good!

[BobS]

Last night was sword fish steaks, fresh asparagus and baked potatoes. I'm afraid with the weather turning that might be my last BBQ of the year. At least it was really good!

Last BBQ of the year! You must live some place with terrible weather. I am in Delaware and will be grilling all winter.

[Rughi]

Last BBQ of the year! You must live some place with terrible weather. I am in Delaware and will be grilling all winter.

But you sir, are blessed with an Egg.
The whole year is grilling season with an Egg.

Neither rain nor sleet nor dark of night...

Roger

[BobS]

But you sir, are blessed with an Egg.
The whole year is grilling season with an Egg.

Neither rain nor sleet nor dark of night...

Roger

Actually I am blessed with a Large BGE and an XL, Primo :biggrin:

[SRock]

Last BBQ of the year! You must live some place with terrible weather. I am in Delaware and will be grilling all winter.

I wouldn't say horrible, but grilling in 3 feet of snow just doesn't sound like fun to me and alas, I have no egg.

[BobS]

I got in a couple of cooks today. I started making 4 dozen meatballs that are going in the freezer for easy pasta dinners. I smoked these with a combination of Cherry and Apple.

http://i83.photobucket.com/albums/j305/SmartRM/15-11-09Meatballs.jpg

I was in the mood for duck today and Susan is partial to Veal, so I kicked up the temp on the end, lower the grill and fixed here a nice chop.

http://i83.photobucket.com/albums/j305/SmartRM/15-11-09DuckandVealonGrill.jpg

I added a baked potato and some green beans sauteed with shallots.

http://i83.photobucket.com/albums/j305/SmartRM/15-11-09PlatedDuck.jpg

[Scotto]

Smoker was going strong all day today. I got hungry around lunchtime; luckily the short ribs were smoked and ready;
http://badgerandblade.com/gallery/files/1/8/IMG_4829_2_1.JPG

Then at dinner...... brisket
http://badgerandblade.com/gallery/files/1/8/IMG_4831_1_1.JPG

Accompaniments were cornbread, apple slaw, Scotto's spicy BBQ sauce, and beans off the smoker.

[BobS]

Talk about a killer smoke ring!! WOW

[Jim]

It must be something in the air!

Brisket, smoked peperoni, bacon baked beans, fresh salad.MMMMmmm


Left unattended for a few moments...:sad:
http://badgerandblade.com/gallery/displayimage.php?imageid=18902


Ok Thats better!
http://badgerandblade.com/gallery/displayimage.php?imageid=18903

[BobS]

I got started with the prep on some duck legs (separate post) and also threw these tomatoes to roast.

http://i83.photobucket.com/albums/j305/SmartRM/21-11-09Roastingtomatoes.jpg

They are headed for a cream of tomato soup with braised fennel and shallots.

We are having friends for dinner tomorrow and we are having Caesar Salad with slices of my Duck Confit, the tomato soup, smoked pork chops and a roasted butternut squash risotto.

Susan will add one of her killer desserts -- I am pushing for lemon cream brullee, but I do not have a commitment.

[Chevyguy]

I wouldn't say horrible, but grilling in 3 feet of snow just doesn't sound like fun to me and alas, I have no egg.

It snows in Japan?. I didn't think it did that there, whats the elevation?.

Clayton

[BobS]

Here is the rest of the cook today.

Susan fixed some appetizers with puff pastry that were really excellent.

http://i83.photobucket.com/albums/j305/SmartRM/22-11-09Appetizers.jpg

Here we see the duck confit getting happy on the grill, with some cherry smoke.

http://i83.photobucket.com/albums/j305/SmartRM/22-11-09Confitongrill.jpg

We served the confit, along with the crisp pieces of duck skin, with a Caesar Salad.

http://i83.photobucket.com/albums/j305/SmartRM/22-11-09CsesarSalad.jpg

Then we had the soup made from the roasted tomatoes.

http://i83.photobucket.com/albums/j305/SmartRM/22-11-09RoastedTomatoSoup.jpg

Here are the chops on the grill.

http://i83.photobucket.com/albums/j305/SmartRM/22-11-09ChopsontheGrill.jpg

Here are the plated chops with the risotto, made with roasted butternut squash.

http://i83.photobucket.com/albums/j305/SmartRM/22-11-09ChopsPlated.jpg

Finally here is the apple torte and the fantastic chocolate dessert that Susan made.

http://i83.photobucket.com/albums/j305/SmartRM/22-11-09AppleTorte-1.jpg

http://i83.photobucket.com/albums/j305/SmartRM/22-11-09DeathbyChocolate.jpg

We served these two desserts with some brandied cherries that were fantastic.

http://i83.photobucket.com/albums/j305/SmartRM/22-11-09Dessert.jpg

[Jim]

Thanks for taking the time to post them Bob- it looks like a feast!

[Jim]

A little prime rib on the Weber.

http://badgerandblade.com/gallery/displayimage.php?imageid=18974

[SRock]

It must be something in the air!

Brisket, smoked peperoni, bacon baked beans, fresh salad.MMMMmmm


Left unattended for a few moments...:sad:
http://badgerandblade.com/gallery/displayimage.php?imageid=18902


Ok Thats better!
http://badgerandblade.com/gallery/displayimage.php?imageid=18903

:drool::drool::drool::drool:


It snows in Japan?. I didn't think it did that there, whats the elevation?.

Clayton

I'm higher North (Latitude) than New York though I live at Sea Level. This however isn't that far South of me (though I didn't live here back then):