The Thin Blue Smoke Thread IV- BBQ 2012

[superbleu]

Nice, Bong! I've been looking for reasons to head up to Seattle!

Anytime my friend.

Your posts make me want to pay a visit to the rose city, Hair of the dog, and Hub breweries make it even more attractive of an idea to pay Portland a visit.

[joshmpdx]

Anytime my friend.

Your posts make me want to pay a visit to the rose city, Hair of the dog, and Hub breweries make it even more attractive of an idea to pay Portland a visit.

Bong, if you make it down before I make it up, we'll check out Amnesia too. Occedential is newer brewery we tried over the weekend, they've got exceptional stuff!

[superbleu]

Sounds like a win-win proposition!!!!

[Kinsofboo]

First upload, so I hope it turns out well. This was a butt that I smoked a few weeks back along with homemeade BBQ sauce and a beer butt bird.

[Jim]

Welcome to the BBQ thread! Looks great KOB, the focaccia bread doen't look to shabby either!

[BobS]

There has been some seriously good cooking since I was hear last.

Here is some pulled pork from last Sunday. It was incredibly juicy.



Today I made some chicken, wing lollipops and then grilled a fresh pear.



I drizzled some cinnamon, pear, balsamic vinegar on the pear and added quinoa and a roasted beet salad dressed with toasted pecans, blue cheese and a balsamic vinaigrette.

[DachsieSlave]

Here's my first cook in awhile still recovering from a broken foot.

17lb shoulder just put in the smoker.



17 hours later so tender it fell apart as I took it off of the grill.



Wrapped up and put in the cooler to take to my wife's aunt's house for her birthday.

[BobS]

When you love to cook and love to eat, it is hard work to pick a favorite, but this is right up there amongst the best I have ever done!

I did a version of this once before and have been thinking about a stuffed turkey leg for a couple of weeks.
I started out by taking the bone out of a turkey, leg-thigh combo. You leave the end of the leg bone connected to the skin, so that the skin does not shrink and pull up when it cooks and it gives it a natural look when stuffed.






For stuffing, I sauteed shallots and turkey, Italian sausage in olive oil, wilted some spinach in the microwave, chopped some garlic and sun dried tomatoes.



I added ricotta cheese to pull the stuffing together.



Here is the leg that has been stuffed and tied, followed by pictures on the grill and one of the leg separated from the thigh and ready to eat.







I added a garden salad and a salad made from roasted beets with pecans and a balsamic vinaigrette. I also added a nice Pi not Noir and had a great meal.

[eightysixCJ]

WOW! Excellent!

Tom

[Jim]

Very nice Bob!

Roy what wood do you use? she looks tasty.

[DachsieSlave]

JIm,

I used coconut charcoal with Hickory chunks mixed in. She was slathered in French's mustard and rubbed with Dizzy Dust.

[Acmemfg]

It is that time of year...of course here it's ALWAYS that time of year.
Pork Butt marinated in an Asian-style sauce-14 hours over hickory, oak, and a tad of apple
I love this kamodo smoker...for $259 (on sale) I'm thinking I couldn't do much better.
Heat regulation is really easy and so far everything I have cooked on it (ribs, pork butt, grilled steaks) has come out perfect. Never owned a BGE but from what I see here and talking to folks that are Green Egg owners, I don't think this unit gives much away (other than about $1,100.00) Gotta say the BGE is a nice piece of equipment though. Maybe some day.................

[mano]

I'm very late to this party and you guys are killing me with all your great eats! Recently I bought an 18" WSM and although we cook some really good stuff, I almost never take pictures. I'm now inspired.

[Jim]

Welcome Mano! Looking forward to it.

[CrotalusHH]

Ok, you guys got me revved up again. Gonna smoke a turkey this weekend. It will give me a chance to show off my Pit Bull.

It's an Electronic Temp Controller for wood fired smokers. None of this pellet business. It will work with any smoker.

Right now I have it on my ceramic egg. Not a BGE, but a Costco knockoff. I showed it to a cooking competition club last year and they told me it was cheating.

[Mredison]

Roy, what's the story with your cooker? I haven't seen that kind before.

[BingeAndPurge]

Last night I made an apple stuffed pork tenderloin from Raichlen's BBQ USA. It was absolutely amazing and one of the easiest things ever. I chose to indirect grill it in the CG rather than using the sfb to save time. First time using pepper jelly as a glaze, although I've always known about it, and I am sold. About to go out and get some kicked up versions for my tastes as I only used red pepper jelly last night for the family. Just had some leftovers with my eggs, and had to stop myself at two slices. Pics are on my phone, so maybe post them later.

[brucered]

baby backs on my ceramic. 4 hrs total. well worth it. finished with BBQ sauce and honey glaze, it was like candied ribs.

[FrankBama]

My first time smoking ribs on the venerable Weber. It took longer than I expected to get the temperature down, but well worth it.

5 hours later:

With homemade (no mayo) coleslaw, potatoes au gratin, and cheese & rosemary biscuits right out of the oven.

[brucered]

everyone was smoking ribs tonight...well done Frank.

mine were about 4 hrs, at 275. 3 hrs indirect with a water pan under them, then 1 hr with sauce.