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  1. dougbennett

    Any opinion on this idea?

    I know this will be offensive for you purists, but I'm REALLY pressed for time this weekend. Did anyone ever smoke a Boston butt for a few hours, then finish it of in a slow cooker? I'm thinking about 2 1/2 hours of smoke, then 6-7 hours in the slow cooker? Opinions on this? Normally, I'd...
  2. dougbennett

    Brining a butt?!?!?!

    .. whose advice I'm not keen on to begin with. He's probably never been near anything but a Big Green Egg anyway! Plus, brining with molasses, water and sugar just doesn't SEEM right to me. But I 'cue by instinct and experience, not recipe books and TV shows...
  3. dougbennett

    Brining a butt?!?!?!

    So I'm watching the Food Network's BBQ show tonight, and the guy's doing Boston butt. And the first thing he does is brine it. I thought brining was mostly for yardbirds. Anyone here ever brined a butt? Does it make a difference?
  4. dougbennett

    Buying wood

    Does anyone in the Tampa area know where to get wood? I'm SICK of using Wal-Mart hickory. I'd like to buy locally. Alternatively, does anyone know where to buy wood that won't cost an arm and a leg for shipping?
  5. dougbennett

    Florida, April 5th

    I am in!!! Only five minutes from my house!!!
  6. dougbennett

    Any smokers in Tampa...

    I'm looking for chunks, not chips
  7. dougbennett

    Any smokers in Tampa...

    ... know of a good local place to buy "other wood" (i.e pecan, alder, apple, cherry, etc.) I'm sick of just smoking with hickory (which is all that the chain stores seem to sell) and I'm not very keen on paying shipping for a bag of wood.
  8. dougbennett

    Your advice = killer ABTs

    Thank you to all. Did my first set of ABTs this week, and they were PERFECT, thanks to the advice from all you experts. I was surprised that the peppers took 2 plus hours to soften at 225 degrees... anyone else's take that long. I would have done a Q-View photo, but I grabbed them out of the...
  9. dougbennett

    Question on ABTs

    OK, got my ABTs all ready to go. My question is: Do you have to smoke 'em in a vertical position? I haven't broken down and gotten one of those jalapeno smokers because I hate single-use kitchen tools. But if I smoke 'em on their sides, do I risk having the filling expand and seep out all...
  10. dougbennett

    Brining, then waiting

    Yeah, you know, I started brining with the intentio of doing an early morning smoke before I went to work. Then I overslept. Work -- all it does is get in the way of smoking. Is it the weekend yet? I SAY WE WORK TWO DAYS AND SMOKE FIVE!
  11. dougbennett

    Brining, then waiting

    Any issues with brining a chicken, taking it out of the brine and refrigerating it for a day until I'm ready to smoke?
  12. dougbennett

    Why "ice cold" brine?

    I keep reading that brine should be ice cold, but my fridge only goes so low. What's wrong with just brining at regular olf fridge temp?
  13. dougbennett

    Brining, then freezing. A no-no, or OK?

    Does anyone have any experience with brining, then freezing chickens. Given the time that brining takes, I figure it would eb a lot easier to brine a whole bunch of birds and once, then freeze them for smoking later. Thoughts? Opinions? Experiences with this?
  14. dougbennett

    Wrapping a fatty...

    I do mine without a bacon wrap, but I notice some people do. Does it really make it better/moister? It would seem to me like wrapping a ftty in bacon is like carrying coal to Newscatle or giving ice to an eskimo, but I'll let the pros tell me what to do. Thanks in advance to all.
  15. dougbennett

    Question about "unbrining" a processed bird

    Thanks. And "weak brine" for how long -- the usual 5 hours?
  16. dougbennett

    Question about "unbrining" a processed bird

    Yes, I was referring to a "solution added" bird. My question should have been: Is it a wate of effort to brine a "solution added" birds. And, based on my understanding of osmosis, I thought a cold-water soak should get the processor's soltion out of the bird. (higher concentartion to lower...
  17. dougbennett

    Question about "unbrining" a processed bird

    If a buy a "normally processed" chicken (like at Wal-Mart or Sam's Club), do I have to "unbrine" it by soaking it in water (to get out al the chicken processor's solution) and then re-brine it -- or not? Thanks to all.
  18. dougbennett

    Brining? Pshaw!

    Did my first bird last weekend on my GOSM. Was a little worried about dryness but it came out PERFECT without brining. Not bad for a cheap Costco bird. So it makes me wonder, why brine except for exotic flavors?
  19. dougbennett

    What's your occupation?

    I'm an editor for the St. Petersburg Times newspaper. Been there 16 months, been doing this kind of work in Pa., Ohio, & Az. for 17 years.
  20. dougbennett

    Finishing sauce

    What's the collective opinion on finishing sauces? If you're just going to add BBQ sauce anyway, what's the point of a finishing sauce?
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