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Columbus day smoke

post #1 of 11
Thread Starter 
Well since I am Italian, I figured I would do a smoke today to honor Christopher Columbus. wink.gifwink.gifwink.gif

Actually, that is just an excuse to fire the smoker up. Plan a few ABT's and Dutches baked beans. Butt went on at 5:30 am. Will try to get some Q-view up later.
post #2 of 11
Ay, way to go, pisan!
"The new-a world, she'sa really weird- alla guys around burnin-a food in funny boxes-a!".
post #3 of 11
Thread Starter 
A little Q-view, 3 hours in:

Attachment 5664

Attachment 5665
post #4 of 11
Thread Starter 
Yeah, kinda funny, born and raised in New York, now smokin in the south. I even invented my own "Lou's Italian style Carolina Barbeque sauce".
post #5 of 11
I would be interested in that, me bein' a Carolina style fan. You must be kinda like me in the regard of sauces. All that dayumm sugar folks use...SHEESH! Heh.

So, if you'll not have to kill me if I know the recipe, mind sharing?
post #6 of 11
Thread Starter 
5 hours in. Lokks like we are in the plateau. Trying to decide if I should foil it or not.cool.gif

Attachment 5666

Attachment 5668

Oh yeah, didn't want to waste the smoke, so I threw on a few brats for lunch.

Attachment 5667
post #7 of 11
Thread Starter 
Well, it has a little sugar in it, but the vinegar offsets it.

Lou's Italian style Carolina BBQ Sauce

1 1/2 cups apple cider vinegar
1 cup catsup
1/4 cup texas pete hot sauce
1/2 cup bullseye barbeque sauce
1/2 cup light brown sugar -- firmly packed
1/4 cup worcestershire sauce
2 tablespoons butter
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
And if you like it really hot, add a few tablespoons of this:


Stir togeter all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer about 5 minutes. Chill
post #8 of 11
Thank You Sir!
post #9 of 11
Dang that stuff looks Good! Out of the plateau yet?

post #10 of 11
Thread Starter 
Took it off at 2 pm. In the cooler now.
post #11 of 11
Well enjoy pisano! It looks wonderful! I'm making smoked pizza to celebrate our honored brother.
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