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Best way to give back is join right?

post #1 of 12
Thread Starter 

I have just started smoking and have already learned a lot from reading this forum so figured I should join on the off chance I have something to add in the future.


I am not in a BBQ capital here in Sacramento California but we are trying to become the Farm to Fork capital of the state so at least food is somewhat important here.


I bought a 30" MES mostly because I wanted something that didn't need a lot of babysitting. Because of that and this forum I also purchased an AMNPS (is that the right acronym?) anyway because again I didn't want to be babysitting chips every 45 minutes.


So now I just need to find the time to be lazy and let the smoker do its work even if it means taking days off work.


So I look forward to learning from all of you and creating some good slow food.



One last thing I have actually managed to use the smoker once and assuming this picture gets approved it should be my 1st Tri-Tip attempt as well as some sauteed padron peppers with a touch of salt and lime.


post #2 of 12
Welcome! You're from the Tri-tip Capitol!

Nice looking smoke! Looks like you're on the right track!
post #3 of 12
Thread Starter 

Thank you, I didn't show the chicken which while edible wasn't really something that should be admitted too. 


And yeah California loves tri-tip and probably is responsible for driving flank steak prices out of range. We do love to make random things the star. If pork cheek becomes a thing I think I might know the chef's responsible...

post #4 of 12

Welcome Neighbor!  Glad you joined.  Sounds and looks like you know how to morph a tri tip and peppers into an edible delight.  The chicken?  It all comes with time and practice. 


Be sure to stop into the NorCal Community group too.  Not much action there now but we just might have to plan a get together to shake hands and share some meat!


Have fun smoking when you can.



post #5 of 12

Welcome to the SMF Family...Some fine looking chow you got there. Birds are great and by adding some layers of flavor and some combined technique, you can make some Magic. Here are some recipes you may like...JJ


Juicy Smoke-tastic Chicken and Turkey


Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ



Families Favorite Brine


1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix


1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional


Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...


Bubba Chix Rub


1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme


Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.


Place a pan with some veggies under the Turkey to make some Gravy. Here's a recipe. 


Smokey Turkey Gravy


1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Chicken Broth,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1/2tsp Dry Sage (2 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Turkey with plenty of Gravy and Enjoy...JJ


Pit Chicken aka, Roadside Chicken


This Chicken is Grilled/Smoked and sold all across the country at Roadside Stands and at Firehouse Fund Raiser BBQ's. Here is my version

Pit Chix Basting Sauce


2C Apple Cider Vinegar

1C Olive or other Oil

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

2Lrg Egg Yolks


I always Brine my Chicken with my Families Favorite Brine and apply some Bubba Chix Rub. This is then Grill/Smoked over indirect heat at 300-325°F until the Internal Temp (IT) reaches 175°F. If the skin is not Crisp enough, a few minutes, turning frequently, over direct heat will get you there. If Smoking in an Electric Smoker, smoke the bird at 275°F to an IT of 155°F then finish over the indirect heat over your grill or in a 425°F Oven.


This stuff is Tangy with a Sweet and Spicy Finish. If you wish, instead of Brining, you can make a Double batch and add 1T Kosher Salt to half. Marinate the Chix for 4-6 hours with the salted half of the Brine/Basting Sauce then use the rest to baste during the Cook.


I would squirt the Sauce on with a Sports Bottle about every 15-20 minutes and used all but 1/2 cup that I took to the Table to add a fresh Punch of flavor. Great Stuff!...JJ


post #6 of 12

Grumblecat , :welcome1:to  our 'Crew' . Join in any time with you comments and questions. . .


Have fun and . . .

post #7 of 12

texas.gif  Good morning, and welcome to the forum, from East Texas. Lots of great people with tons of information on just about everything 




Gary S

post #8 of 12

Welcome from Canada, Grumblecat




Thanks for the pictures. We love Qview! Please keep posting your products as we all learn from watching each others smokes.



post #9 of 12

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #10 of 12
Thread Starter 

Thanks to everyone for being so welcoming, barring unforeseen shopping failures there should be some Ribs at least going on this weekend so something new to be shared. Just need to decide between the 100's of good ideas I've already researched on here.

post #11 of 12

I've got in-laws out there in California (San Francisco, San Jose, even Rocklin). All I can say is "Y'all need to slow down and smell the smoke." They seem to be so wrapped up in their jobs, their commutes, and whatever else they seem to think is so pressing, that they don't have time to relax. Slow down, turn the smoker down to 225 degrees and do a low-and-slow for about 12 hours and kick back and indulge without worrying about your figure or your tan for one day...It'll change your life.a38.gif 

post #12 of 12

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

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