Raub Posted May 24, 2006 Share Posted May 24, 2006 This is the greatest thread evar. I need to break my smoker out, it's been sitting unused for too long. Link to comment Share on other sites More sharing options...
halter91 Posted May 24, 2006 Share Posted May 24, 2006 Directions to your house please, from the Pa turnpike. I'll bring the whiskey. Link to comment Share on other sites More sharing options...
bpoch Posted May 24, 2006 Share Posted May 24, 2006 What a great thread to bring back from the dead. It just so happens I have a brand new WSM and will be smoking a pork butt and some ribs this Monday. I can't wait! Link to comment Share on other sites More sharing options...
ZoEd Posted May 24, 2006 Share Posted May 24, 2006 We're having a going away party at work tomorrow and as usual I've been tapped to be the chef. As we speak I've got about 25lbs of pork butt on the smoker. I'm in for a long night but seeing everyone sucking the sauce off their fingers makes it worth while. Not to mention I got out of work half a day to prepare it. :applause: Link to comment Share on other sites More sharing options...
ashmomicmac Posted May 24, 2006 Share Posted May 24, 2006 WARNING! SACRILIGE IN THE COMMITTING HERE !!! I have a Brinkman electric water smoker that does a good job on all I have cooked. I add soaked chunks of wood every hour or so, and I have never had any problems with it cooking the meat too long or drying out the meat(water pan can be used with juice/wine/water mixtures too). I can hear the scoffing now! I know what great BBQ is, try Allen and Son's near Durham NC. I just prefer to let General Electric do my cooking while I putz around on all the other projects I have outside! Smoke and Spice by Jamison & Jamison is a good book to own too. Again ...my apologies to all the purists out there.! Link to comment Share on other sites More sharing options...
ZoEd Posted May 24, 2006 Share Posted May 24, 2006 I almost forgot, rubber gloves are a must for rotating your meat. I just burned the crap out of my hands. Link to comment Share on other sites More sharing options...
bpoch Posted May 31, 2006 Share Posted May 31, 2006 Well, my 1st smoke on my new WSM was a great success. I did a 5lb pork shoulder and 3 racks of ribs. I used the BRITU method for the ribs and they are they best ribs I've ever had. I only used hickory wood. I need to find some cherry and apple; those two seem to be pretty popular for pork. Warning . . .the below pictures will cause you to drool Link to comment Share on other sites More sharing options...
bpoch Posted May 31, 2006 Share Posted May 31, 2006 more . . . Link to comment Share on other sites More sharing options...
bearrock Posted May 31, 2006 Share Posted May 31, 2006 Me so hunggie.... Link to comment Share on other sites More sharing options...
manleyistheman Posted May 31, 2006 Share Posted May 31, 2006 My wife absolutely loves the North Carolina vinegary bbq and gets excited everytime we are in a restaurant that claims to have it. She is dissapointed more often than not. Any recommendations on good bottled sauces or recipes that I can use? Link to comment Share on other sites More sharing options...
Rumrunner6900 Posted May 31, 2006 Share Posted May 31, 2006 more . . . Now that is some good looking stuff there....I'm just getting into the barbecuing. Got a little vertical water smoker to learn on, then I hope to get one of the big boys once I learn a little more! This may be blasphemy to some, but I've learned how to do a great deal on a gas grill. (Yes, smoking and all) But, I can't wait to get into the "low and slow" all day part of barbecuing. My plan is to "start" by smoking some ribs....then I might try out a pork butt....does anyone have any ideas on something that isn't too hard to screw up on that will help me in this learning process?? Oh yeah.... Smoke on the Mountain State Barbecue Championship This is a link for the Virginia's First Official State Barbecue Competition....it is down my way in Galax, VA on July 14th and 15th. Check out the website.... Link to comment Share on other sites More sharing options...
4thStBully Posted May 31, 2006 Share Posted May 31, 2006 bpoch that is some good looking pork. i smoked ribs this weekend, time to step up my game. i will be sure to post pics when i do my pulled pork; probably 4th of july. Link to comment Share on other sites More sharing options...
ZoEd Posted May 31, 2006 Share Posted May 31, 2006 The butt's I smoked last week were phenominal! All in all it made about 20 pounds of pulled. We have a Memphis BBQ right outside the base and people kept going on and on about how I'd put them out of business. My Chief even wants me to cater a summer party for him. Don't know if he can afford it. I do want to tell you guy's that this was by far my best batch of BBQ. I made my own sauce using a variation of Arts Carolina recipe and it was amazing, vinegar is where it's at baby. :applause: I basted with redwine vinegar and water and I can assure you that's the ticket, moist, moist, moist. I took some of the burned ends and the garlic I had stuffed inside the butt and added it to my baked beans, wow what a treat. All in all I'm now the king chef of the 820th Red Horse Squadrons Structures shop. It's not easy being king. :notworthy I wish I would have taken pictures like bpoch but I'll definitely get them some on here soon, some step by step pics. I think this would be the perfect thread in which to that, show us your meat! Happy smoking boys and girls. Another great tip for corn on the cob. Get your corn with the shucks on, soak them in cold water for an hour or so then slap them baby's husks and all right over the hot coals. Rotate them a little at a time until the husks are good and brown/black all the way around. WARNING don't leave unattended when the water is gone the husks will light the hell up. What you have left is an easy to shuck ear of corn that hasn't lost all of it's flavor in a boiling pan of water. Give her a try. Link to comment Share on other sites More sharing options...
Rumrunner6900 Posted May 31, 2006 Share Posted May 31, 2006 Another great tip for corn on the cob. Get your corn with the shucks on, soak them in cold water for an hour or so then slap them baby's husks and all right over the hot coals. Rotate them a little at a time until the husks are good and brown/black all the way around. WARNING don't leave unattended when the water is gone the husks will light the hell up. What you have left is an easy to shuck ear of corn that hasn't lost all of it's flavor in a boiling pan of water. Give her a try. Funny you say that....One thing I have PERFECTED and ecourage others to try is this way to grill corn. Shuck corn completely Melt butter and mix in garlic (and anything other spice you might like) to taste. Brush butter onto corn and put on grill. Grill over high heat, brushing the melted butter onto the corn and turning the corn as it grills. Grill approx. 10 mins. It will be some of the BEST corn you have ever eaten! Link to comment Share on other sites More sharing options...
4thStBully Posted June 30, 2006 Share Posted June 30, 2006 quick question... mom wants pulled pork for the 4th. approx how many will 9 lbs. feed? thanks! Link to comment Share on other sites More sharing options...
4thStBully Posted June 30, 2006 Share Posted June 30, 2006 i found the answer... Glenn wants to feed 40 people. 40 people x 4 oz = 160 oz divided by 16 oz to a pound. Therefore, Glenn needs 10 pounds of finished product...so he would need to start with 20 pounds. last question. I have always used kingsford, should i use lump charcoal for this project? anyone? Link to comment Share on other sites More sharing options...
DaRock Posted June 30, 2006 Share Posted June 30, 2006 Pork A**, mmmmhhhhh, tasty! :puke: Link to comment Share on other sites More sharing options...
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