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Old 09-10-2009, 12:33 PM   #161
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What time is dinner?
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Old 09-10-2009, 01:23 PM   #162
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What time is dinner?
It's more like What's For Dinner ?
Smoked Cornish hens, fish, eggplant, peppers, apples, cheese...and of course Brisket!!!!!
It will be 2 weeks before I see it. It's coming from Oregon of all places via FedEx. Free shipping, but that's already worked into the price, I'm sure. Their deal beat all others I've been watching steadily for 4 months.
In the meantime, I need to gather some wild apple branches and get them drying for chips. I'm going to make some homemade applewood smoked bacon. My butcher shops sells anything you want, on special order if need be.
Hmmm...will this affect pork belly futures?
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Old 09-10-2009, 01:33 PM   #163
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It's more like What's For Dinner ?
Smoked Cornish hens, fish, eggplant, peppers, apples, cheese...and of course Brisket!!!!!
A woman after my own heart.

I'll bring the wine. Checking Southwest flights now.
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Old 09-10-2009, 02:38 PM   #164
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A woman after my own heart.

I'll bring the wine. Checking Southwest flights now.

Now remember I'm a native Noo Yawker and I've never smoked anything...well...at least this method.
I figure I'll practice with easy stuff (veggies and apples first) until I get the hang of it.
Count on pics!
T minus 2 weeks til my new toy arrives.
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Old 09-10-2009, 10:22 PM   #165
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...

I still have all the links for seasonings and ideas you all gave me copied into a calendar reminder.
TY for all your help.

Look out, here I go into the backyard smoking universe.

remember this if you don't remember anything else ... 250 degrees for a long time ... 6-18 hours depending on what you are cooking...
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Old 09-24-2009, 12:14 PM   #166
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The rest of the story...my new toy arrived at the tail end of last week.
I ended up getting the Brinkmann Gourmet model (green) with the separate base. The base is usable as a direct grill unit for searing.
I grabbed myself a fresh 2 lb whole chicken, made up some spicy Jamaican slathering sauce from the cookbook enclosed, and smoked that baby for 5 hours. I added a single layer of charcoal over the hot coals when I saw the IDEAL temp dropping just a smidge. I had to do that twice.
We were staining the deck right nearby. I kept an eagle eye on the temp gauge. The separate base was excellent for allowing some air in directly over the charcoals. Two thumbs up on that design!
Next up is probably some fish. dh2b dropped a huge hint about smoking some fresh salmon for him (small quantities of that for me).
I found some easy beef jerky recipes at the Kindle store and downloaded a free sample. Looks like a piece of cake to do jerky in the smoker. You use a metal skewer sent through one end of the marinated meat strips, skewer laid across the top grill so they are hanging vertically in the smoker.
My fresh applewood pieces are almost dried out. Hmmm...I am detecting a bacon and fresh beef jerky combo smoking session coming on.
A tip - we wanted to place a metal pan undeneath the smoker for safety and cleanliness. A trip to Lowes scored us an aluminum 26" diameter pan with a 3" lip, that is normally used under water heaters. dh2b gets the credit for that idea.
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Old 09-24-2009, 07:08 PM   #167
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My BBQ....

Let the meat marinade in a 50/50 mixture of apple juice and purple grape juice over night (make sure you pierce the meat in plenty of spots so it soaks in well). In the morning bring the meat and marinade to about 180 for about 15-20 minutes. It'll be nice and tender then. Put a good rub on the meat and smoke it all day. Use the left over marinade to baste the meat every hour or so. Low and slow is the key. Too many people confuse BBQ with grilling... they are entirely different.

Last time I made my BBQ ribs this way we tossed all the bones into a huge pile and left them there for the dog. I've never seen a dog eat so many bones in all my life! She ended up with half a bone, laying on her side with her belly swollen while she moaned and licked the bone for another hour or so! Next several days she crapped almost white...
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Old 09-25-2009, 07:26 PM   #168
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I found some easy beef jerky recipes at the Kindle store and downloaded a free sample. Looks like a piece of cake to do jerky in the smoker. You use a metal skewer sent through one end of the marinated meat strips, skewer laid across the top grill so they are hanging vertically in the smoker.
So what do you all think about how my beef jerky turned out ? Look veeeeeeerrrrrry closely at it.
.
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Old 09-25-2009, 08:43 PM   #169
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Looks like jerky, what does it taste like?
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Old 09-26-2009, 09:35 AM   #170
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Is this some sort of Rorschach test?
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Old 09-26-2009, 07:49 PM   #171
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Is this some sort of Rorschach test?


Making my face hurt from laughing again...
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Old 09-26-2009, 07:50 PM   #172
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Looks like jerky, what does it taste like?
Charcoal.
My first disaster...
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Old 09-26-2009, 09:00 PM   #173
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I thought maybe that was vanilla beans on a string!
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Old 07-18-2010, 12:07 PM   #174
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Doing CPR on this thread.....

Please review the photos and provide a simple equation....please submit all answers by Wed weigh-ins day.
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Old 07-18-2010, 02:19 PM   #175
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Could not stand it anymore, fired up my old Char Broil water smoker on some chicken and ribs, fresh apple wood for smoke with a little oak thrown in.
Philly Burbs.
Old Mike
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Old 07-18-2010, 03:42 PM   #176
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Doing CPR on this thread.....

Please review the photos and provide a simple equation....please submit all answers by Wed weigh-ins day.
I dunno, but if you try BBQ-ing that dog, the animal lovers are gonna shut down your thread!

-ERD50
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Old 07-18-2010, 05:21 PM   #177
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Here is a recipe for a white bbq sauce if you are looking to try something a little different. I know it's popular in the south, but not sure about other areas of the country. The link below is from a noon tv show in Mobile, AL featuring my nephew. Shameless promotion. He's the tall one in the middle. I like their traditional sauce the best, but the white sauce is good for a change.

Moe's Original BBQ - Moe's on WKRG News 5
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Dinner is solved
Old 07-18-2010, 05:29 PM   #178
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Dinner is solved

I need to amend the "Noo Yawker trying to BBQ" title...my co-chef and bottle washer is a Bostonian.
So here is what 2 Damn Yankees came up with for a final product.
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Old 07-18-2010, 05:57 PM   #179
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Good looking nephew, Dawg, and I love his voice! The sauce sounds really good too.

Your ribs are looking good, FB! Does your four-legged helper get to try them too?
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Old 07-18-2010, 10:45 PM   #180
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...Your ribs are looking good, FB! Does your four-legged helper get to try them too?
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I dunno, but if you try BBQ-ing that dog, the animal lovers are gonna shut down your thread!

-ERD50
For the record, Miss Lijah ("Rocket Dog") snuck her little snout in the picture at the last minute and is still bouncing around sans BBQ sauce.

The ribs turned out perfect...smoked them for 3 hours with only Red Rub and then slathered them with Mutha Sauce for last 30 minutes. I have to give credit to the Dinosaur BBQ in Syracuse NY http://www.dinosaurbarbque.com/syrIndex.php
for the recipes and my "imaginary friends" here for the equipment recommendations and techniques.
My new friend from Boston read this entire thread before I handed him the charcoal bag and lighter fluid. He was very impressed with the recipes and smoking techniques y'all gave me to follow.
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