BBQ and Q@-VIEW thread for the weekend of 24-26 APR 2009

[rons]

Ah heres the big weekend thread

We're similar to Montana weather, supposed to be low 50's, partly cloudy and kinda windy. But I'm making that friggen turkey and chicken anyway! ;-)
Tonight it goes into the brine right before bed, I'm going to have the Brinkman all ready to roll so in the am all I have to do is follow all the good advice from everyone (from my other thread) and make some good birds

Let's hope the temperature gods smile on me and my new mods will keep the heat up! We'll find out tomorrow!

 

[rons]

So this guy comes into a bar with a 3 legged pig. The bartender says "What happened to that pig?". The guy says, "Let me tell you about this pig... one time some people tried to rob us, this pig attacked them and saved out lives"
the bartender asks "Is that how he lost his leg?", guy says "No, but a couple years later our house caught on fire, this pig broke in and woke us all up, saved our lives again", bartender asks again "Is that how he lost his leg?" guy says "no..." bartender interupts, "Then how did he lose his leg?" guy says "well, you can't eat a good pig like this all at once!"

 

[rivet]

Hi and glad to be part of the new tradition. Thanks Tas~ great job managing this.

Wasn't going to BBQ anything due to the wind, but I got home and my wife had a turkey thawing, and said she had bought me a "toy to play with" on my smoker this weekend! Heck yeah.... guess I'm smokin'!

So I'm on for a 15.6 LB turkey. Planning on smoking with some cherry, and spritzing with Captain Morgan's Spiced Rum and Cranberry Juice.

No plans for any rub, just some CBP. If you all have any suggestions, pass them on. The plan is to do this one for sammie-slicin'

Also, great looking chickens you made Tas~, really looked nice!

 

[tasunkawitko]

good one, ron!

rivet - sounds like you've got a good thing going with that turkey. those chickens i did were last summer, but i am hoping to try a couple more soon. if you think the chickens look good, take a look at what i did with the leftovers - would be good for your turkey, too!

click here:

http://www.baitshopboyz.com/forum/fo...TID=14889&PN=1

 

[rons]

Glad ya liked the joke!

Man those chicken pot pies sounds fantastic!!! We have to try that, me and my wife have actually been wondering if we could find a good recipe for those since the frozen ones aren't so great. Cool!!

 

[cajunsmoke13]

I am really leaning towards making sausage this weekend. ABT's are in sight also.

 

[rons]

Going for the health food there eh Cajun? lol

Just kidden, it's the good food!


Got my brine made, the big pot is cooling now.

 

[fire it up]

Wow, completely missed this thread today.
SO earlier I did an eye of round roast, cut slits in it and added cloves of garlic, rubbed with s&p, garlic powder, red pepper, adobo and something else, I forget what.
Oh, also rubbed with olive oil, and brushed on a delicious BBQ sauce my brother-in-law made. I'll post the recipe after it's all done with. Brought to 130 pulled off and threw in a 500 degree oven to bake the glaze on, then took out, allowed to cool and wrapped it up and into the fridge. Gonna slice it thin with some mashed and gravy, or on a sandwich, depends on how it tastes. Now I'm waiting on 2 pastramis to finish up.
Tomorrow a pork loin for my sister and her family and probably some chicken or steaks.
Mid 80's all weekend, taking advantage of the weather.

 

[crewcab4x4]

suprfast a good simple brine is.

1/2c. kosher salt
1/2c. light brown sugar
1T. black peppercorns
1 bay leave
Add this to each gallon of water needed to cover the meat.

hope this helps
Jason

 

[fire it up]

Good basic brine recipe Jason, could I just add one bit o advice?
You should up the ratio on the salt, usually double the amount of salt to however much sugar or even a 3 parts salt to 2 parts sugar. The salt content should be higher because it is the main active agent for breaking down the fibers in your bird.
As the bird sits in a brine the salt does a continual process of absorbing into the meat then pulling back, it's complex-tiny classified ads (sorry, was from a movie I was thinking about called Puff, Puff, Pass) anyway, the higher the salt content the more easily, easilier, most easilist? The easier it will be for the brine to do its "natural" job.

 

[falmund]

Even better, do both at the same time, open faced on sauerkraut rye. Man , now I am drooling. I am intrigued by the idea of smoked mac n cheese. Timmy is a MnC addict, and he is rapidly becoming a smoke-fiend, so this would be a perfect blend. What do you do, prep as normal and then put it in a pan on top shelf for like 20 mins?

 

[joeflyde]

What do I have going, well..................

Baby sitting the ECB tonight.

I can taste it now. Tomorrow it will all be worth while!

1 - 9 3/4lbs pork shoulder
can of Bush's Baked beans w/ seasoning from the smoke
Baked Potato
Mandarin Orange salad
Garlic Bread

 

[carpetride]

Count me in, threw a couple of Butts on a little while ago. One with my apple rub and crowned with the fat cap removed. The other with Stawberrys rub (commercial rub) and will probably slice it. I'll post up a thread a little later today.

Had planned on a brisket but the family wanted pork. Guess that first brisket will have to wait :)

 

[ol' smokey]

It finally broke into the 70° range here in Cleveland so Saturday is gonna be a hog day, Harley that is, mabey hamburgs and sausage on the grill later. Sunday we're all set for baby backs and some abt's.

 

[chisoxjim]

about to get going on the morning prep for the smoke.

-gotta put together the armadillo eggs, doing italian sausage, and jalapeno stuffed olices again. This time I am serving with some marinara.

- doing baked beans in the smoker, just doxtoring up some canned beans with dry yellow mustard, hot dogs, brown sugar, and a litte bbq sauce. I am guessing these will take 2.5 hours like the armadillo eggs.

- gotta get the BB ribs ready, rinsed with vinegar, membrane removed, and a rub put on.

- a little rain rolled through, but the sun is out now, I am going to remove the warming rack from my chargriller to give more clearance, and I am going to try something with the fire box to get the fuel out of the ashes. Ill fire up around 11:00 and give the smoker time to get up to temp, maybe put the food on around 12:00 or when its ready.

 

[tasunkawitko]

looking really good all across america, guys!

falmund - it was GOT14U who had the smoked mac-n-cheese. here's the link!

http://www.smokingmeatforums.com/for...ad.php?t=74977

 

[tasunkawitko]

alright, guys - it seems a LITTLE nicer than they expected it to be this morning, so i am doing a basic breakfast fattie while we prepare for my son's birthday aprty this after noon.

i dragged the ECB out and have got half a chimney of lit charcoal on top of half a chimney of unlit charcoal - not sure if minion is the way to go with this amll a project and this small a batch of charcoal, but we'll see -

got two jimmy dean maple chubs rolled together with cheddar cheese - pretty basic this week - going with hickory wood chips in order to use the last of a small bag that i was not too satisfied with.

the smoker's heating up right now, will toss the fattie on in about 15 minutes.

 

[rons]

Cool Ron sounds good! happy B-day to your son!

I got my birds rubbed and drying, and the coals getting going. I can't use my beer butt chicken holder,it makes the chicken too tall and won't fit! So I'm cooking it laying down like the turkey. I also put garlic and celery up the chicken hole

 

[tasunkawitko]

ron - i'm able to use the beer can holder in my ecb and put a chicken on each rack. is your holder a taller design, maybe? or perhaps you need to push the can in a little farther?

i know some folks just put the can in without the holder. if you want to try that, it might be worth a shot.

smoker is up to temp, hickory is going (although it smells awfully bitter - avoid TEXAS SMOKE brand!) and my fatty is sitting on the top grate of my ECB. i gotta admit, it is nice to be using it again!

keep up the BBQ across america guys, i think this is a good tradition, and the Q-view puts us all in each other's back ayrds for the party!

later ~

 

[rons]

Yes good point, the q-view is cool, feels like were all q-ing together (wouldn't that be fun!). Hope the wood works good on your stuff.

Yes, the holder is a weird tall design, now I packed the chicky with stuff so I can't fit a can in there unless I dig it all out. :( I think I'll try BC next time, this will still be fun :)

My new vent mods I think are working, I always start my coals in the pan since it can sit open, coals are almost white in less than 15 minutes, yeehaw!