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  1. P1000094.JPG

    P1000094.JPG

    • smokinjoeb
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  2. P1000093.JPG

    P1000093.JPG

    • smokinjoeb
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  3. smokinjoeb

    BBQ for 125 cooking in advance questions

    i don't have a vacuum sealer. i was going to double bag them and do a few at a time keeping the zip part of the bag above water.
  4. smokinjoeb

    BBQ for 125 cooking in advance questions

    can't rent an oven, i'm going to be at Catalina Island, the BBQ is for a boating club i belong too. other members are bring sides, appetizers and desserts.
  5. smokinjoeb

    BBQ for 125 cooking in advance questions

    ok, i'm doing BBQ for 125 on memorial day. planning on having pulled pork, brisket and chicken. i'm not able to cook onsite and need to cook in advance and reheat onsite. So, here is my plan: Dinner is on Saturday start cooking Wed or Thursday night Pulled pork, Brisket smoke all night...
  6. smokinjoeb

    coffee

    Peet's Coffee. Kona, JR's Reserve, Major Dickenson's blend Community New Orleans Blend is good too
  7. smokinjoeb

    Dirty Rice

    i think the reason you cook the rice separate is to keep it from absorbing all the liquid and getting too mushy. i usually cook the liver and then put it in a food processor to get it cut into really small pieces. you can use Jimmy Dean. some people might use large links, so, you would...
  8. smokinjoeb

    Dirty Rice

    i didn't tell mine it had liver and they ate it up!!! now they know it has liver, but, they don't care cuz they like it!!!!
  9. smokinjoeb

    Dirty Rice

    yes, you can with more sausage or ground beef. IMHO, the livers make the dish authentic cajun style "Dirty rice" but, most dirty rice I've had eating out does not contain liver. i look at recipes as a guide, so, feel free to adjust to your tastes!!!
  10. smokinjoeb

    Dirty Rice

    i'll show some QVIEW next time i make a batch. last time i made a batch and deboned about 5 chickens and stuffed them with the dirty rice. i'm still working that freezer inventory down!! i really like the liver, so, i tend to add more liver to my batches and more cajun seasoning. some recipes...
  11. smokinjoeb

    Dirty Rice

    Dirty Rice * 3 tablespoons*vegetable*oil * 1 pound chicken livers, chopped fine * 1/2 pound pork*sausage, removed from casings and crumbled * 1 cup finely chopped yellow onion * 3/4 cup finely chopped green bell pepper * 1/4 cup finely chopped celery * 2 teaspoons minced garlic * 1 tablespoon...
  12. smokinjoeb

    Problems with my ABTs

    cut the peppers and make sure all the seeds and veins are removed. soak them in sprite or milk for 1/2 hr and rinse them good and dry them off. it will take the edge off and you enjoy the pepper flavor without being so hot. as other have said for crispy bacon, pre cook the bacon i always...
  13. smokinjoeb

    Pork Butts on the USD w/ Q View

    Smart and Final had a few pork butt on managers specials for $0.89 a pound I decided that was just too good to pass up and try an all night smoke with my UDS and new remote temp probes setup the UDS and put the meat in at 12 midnight 225 degrees. first temp alarm went off at 6:30.....i had it...
  14. smokinjoeb

    pics of my UDS

    i bought a piece of expanded metal from ACE hardware and cut it in 1/2. i don't remember the exact dimensions,but, it was a precut sheet. i think its about 1foot high. i just used some stainless bolts i had to bolt it together and some wire to tie the basket to the bottom charcoal grate...
  15. smokinjoeb

    pics of my UDS

    got my first UDS built and i was very impressed. it held 255 over 4 hrs. huge amount of unburnt lump left over. this was my first test Q i smoked a few elk roasts and elk sausage that i promised to do for my buddy Scott. Since i was doing the elk i decided to do some split breasts that i...
  16. smokinjoeb

    ABT heat

    Also, someone on here suggested that after taking out the seeds and the veins you soak in sprite or diet sprite overnight. i did that last time and they were much milder and you could eat alot of them. My first few times they were wicked hot, which i like, but, many guests were turning RED...
  17. smokinjoeb

    Smoked Chicken for another time

    wow great trip and awesome looking bird!! i'm actually brining a bird and got some 1/2 breasts and leg quarters in the zen fridge w/ shooter ricks snake bite rub. i'm gonna smoke them and then go to Catalina island for the weekend on the boat.
  18. smokinjoeb

    First Fattie, what should i make?

    Well, had a big cooking day today. 21lb Turkey, 25 ABT's, and two Fatties. i didn't smoke the Turkey, it was just going to take me too long and i didn't have the time. So, i brined the bird and put it in the oven. Made up the ABT's Made the ABT's with some Buffalo Jalapeno summer sausage...
  19. smokinjoeb

    New to SMF, long time smoker/bbq

    here is some Q-View of past smokes w/ Ribs and Butt's
  20. smokinjoeb

    New to SMF, long time smoker/bbq

    I have not made the andouille for a long time. i live in California and it's now available from a regional place, so, i've been lazy and just buy the local stuff since it's pretty good and i mostly use it for red beans. Honestly i brought back some andouille from a famous louisiana butcher...
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