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Recent content by bbqmzungu

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  1. bbqmzungu

    How To Make Brine

    For a fun change of pace around Thanksgiving or Christmas, try trading maple syrup (I just used the cheap flavored stuff, not real) for the brown sugar.  Also exchange the rosemary and garlic for a couple of cinnamon sticks and a few allspice berries.  BBQMzungu
  2. bbqmzungu

    Smoking a whole turkey

    I used to do them on a charcoal offset.  Aimed for a cooking temp of 225 - 250F.  I used maple syrup instead of sugar in the brine and brushed the skin with it a couple of times during the cook also.  Salty, sweet, and crispy.  Guests always wanted that skin. BBQMzungu
  3. bbqmzungu

    Maple Syrup?

    Back when I lived in the US I used to brine turkey using maple syrup instead of sugar and then 'basted' the turkey on the smoker with maple syrup.  Cooked at about 225-250F.  Made a fabulous dark mahogany red glaze on the skin.  Best turkey ever eaten by humankind. BBQMzungu
  4. bbqmzungu

    FRIED PIES

    My mom used to make them also, but not with fruit very often.  Our favorite filling was a mix of cacao powder, sugar, and melted butter mixed into a paste.  Crispy crust on the outside with gooey melted chocolate inside. BBQMzungo
  5. bbqmzungu

    Pop & Peanuts

    I used to do that all the time.  I prefer it with Dr. Pepper. BBQMzungu
  6. bbqmzungu

    Acacia Wood

    Mesquite is a member of the acacia family.  I keep trying to get my hands on some.  It should be wonderful. BBQMzungu
  7. bbqmzungu

    mango wood

    I use mango on occasion.  For Westerners, I think it is similar to apple.  Makes a nice smoke on chicken.  I've had no trouble with sap or anything else.  Mine is nice and dry, and they don't spray trees much here in Uganda, so I don't have to worry about that either. BBQMzungo
  8. bbqmzungu

    OH WOW! THE McRIB IS BACK!.....yuck.

    The McRib, or as I call it, the McSpam, comes and goes from the menu at various times.  This is quite on purpose.  It is one of McD's most popular sandwiches.  They don't leave it on the menu so that it maintains it's popularity.  Like when a painting's price goes up after the artist dies. ...
  9. bbqmzungu

    Favorite BBQ Sauce!

    I can't buy sauce here (Africa) in the stores, so I make my own.  It's better than anything for sale anyway. BBQMzungu
  10. bbqmzungu

    Anyone use a "Radical" secret ingredient?

    Living in Africa, I have access to spices and flavors that aren't available in the States.  Which is only fair because I can't get many of your flavorings.  I can't get corn syrup, maple, onion powder, celery, kosher, coarse, or rock salt, and any northern climate fruits or jams (no cherry...
  11. bbqmzungu

    Fruits on the grill

    Sorry it took so long to reply.  I don't get on this site so often.  I was looking for a dessert I could do on the bbq.  I like doing the whole meal, veggies and all, on the bbq.  Why dirty the kitchen and the bbq?   Anyway, I saw a recipe for baked apples (cored and stuffed with spices...
  12. bbqmzungu

    Woods For Smoking

    The problem isn't getting them to call me mzungu (basically "white foreigner" for those not traveled in East Africa).  The problem is getting them to call me anything else. BBQMzungu
  13. bbqmzungu

    Woods For Smoking

    I can verify that guava, mango, avocado, and acacia are great.  Avocado is my current fave, but I think that's because I can't get my hands on acacia locally.  Another thread talked about coffee.  I'll have to try that one too as I'm surrounded by it. BBQMzungu
  14. bbqmzungu

    Orange Wood

    Hmmm..... I never even considered orange wood.  That is one I could potentially get here in Africa.  I have had to do a lot of experimenting to find good smoking woods as none of the normal ones you think of exist here. Mzungu
  15. bbqmzungu

    Fruits on the grill

    Try baked apples (or pears made the same way) in a pan on the grill.  You won't regret it. BBQMzungu  
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