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hey buddy! You're from baton rouge? I go to LSU, know anywhere where I can get some good smoked bbq?
hey buddy! You're from baton rouge? I go to LSU, know anywhere where I can get some good smoked bbq?- minx boy
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Louisiana BBQ
Welcome from Lafayette!! Happy to have another Cajun in the group!! -
Bitter Skin on Smoked Chicken
Im in louisiana so we have about the same temps as you. The amount of charcoal that you use is all up to you, no one can really tell you how much to use. Use as much as it takes to keep your temps at the desired level for the duration of the smoke. If you need to add more, then add a few lumps... -
New guy from cali
I. Love. Smoking. I'm in the middle of smoking a pork butt for some pulled pork for the LSU bama game! -
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3rd Brisket under my belt!
- minx boy
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3rd Brisket under my belt!
This was the 3rd brisket I have done, and It was delicious. I don't think that it was as good as my 2nd one because I cooked it at a higher temp, so it wasn't as tender. Plus I didn't have time to let it sit in the ice chest for a few hours. I only let it sit for 30 min, because I was cooking it... -
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- minx boy
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- Album: 3rd Brisket under my belt!
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- minx boy
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- Album: 3rd Brisket under my belt!
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- minx boy
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- Album: 3rd Brisket under my belt!
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My 2nd Briskey with Q view!!
I think the reason is because about every 30 min to an hour I sprayed it down with a little mixture I made, and it really gave it a great flavor, but I think that it made the outside crust and give it a great bark. I am doing another brisket tomorrow and I ll let yall know how it turns out! -
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My 2nd Briskey with Q view!!
When I pulled it out of the foil after 6 hours, it was so hot, that it burned my hand.... -
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Over smoked whole chickens
ah ok that is a good idea! Im not the best smoker by far, but I do know that less smoke is better usually, maybe you just had some smokey wood in there :)- minx boy
- Post #4
- Forum: Meat Selection and Processing
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My own version of the stuffed bacon wrapped loin w/ Qview
Ah a fellow cajun! Welcome sir! And yes that sounds good with some shrimp, and maybe some crawfish tails thrown in there for good measure! -
My 2nd Briskey with Q view!!
Well the 1.5 hours for every pound of meat is more like a guide, not all meat is created equal ;). But no seriously, some meat will just cook faster than others, plus I cooked it around 250-275, and not 225, which is recommended, but I am hearing the the higher temps for brisket is a newer... -
Over smoked whole chickens
well from your picture, it looks like your have too much smoke going in there, what you want is a thin blue smoke, not the white smoke, white will impart a bad taste to your food. make sure that the wood is not wet and let it catch before putting your food on the pit. Maybe you did all this, but...- minx boy
- Post #2
- Forum: Meat Selection and Processing
