Smoking Food Thread
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RacerDeac
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Overheard on the elevator ride this morning:
"Making BBQ is easy. Get yourself a Boston Butt and put it in a crock pot with a couple teaspoons of liquid smoke. After about 6 hours, take it out and pull it apart and then put it back in the crockpot for another 2 hours with a bottle of BBQ sauce."
"Making BBQ is easy. Get yourself a Boston Butt and put it in a crock pot with a couple teaspoons of liquid smoke. After about 6 hours, take it out and pull it apart and then put it back in the crockpot for another 2 hours with a bottle of BBQ sauce."
OriginalAdmiral
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Blasphemy.
Bears and Deacs
Bourbon Drinker
Well, it's been a while since I busted out the BGE so i figured it was time remedy that. I picked up an 8lb Boston butt yesterday and put a nice rub on it and let it sit in the fridge overnight. Got the Egg fired up this morning and I should be eating pretty good about 7pm.
It's never too early to have a beer if there's meat being cooked, is it?
It's never too early to have a beer if there's meat being cooked, is it?
Leg quarters are on sale at El Teatro this week, $0.59 cents per pound. Anyone ever try smoking less than a whole chicken? What kind of time and temp would you use? Thinking about making a homemade sauce, but as ever, would prefer to smoke.
leftcoastdeac
Robert O'Kelley
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I've done quarters before and they turned out pretty good. You need high temp and it won't take a lot of time (1-2 hours).
Smoking at about 350 would do it, no?
I've done drumsticks and wings before. I smoked them at the usual 250-275 for a few hours.
nomadic
Ricky Peral
Yesterday, we did two chickens using a rub from the Salt Lick in Austin that was pretty good. We also smoked beef brats and chorizos which turned out great.
Anyone ever used a Pit Barrel Cooker? http://www.bbqsaucereviews.com/pit-barrel-cooker/
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That's an interesting and very simplistic design.
RacerDeac
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Looks like a cool idea...not a smoker since it doesn't cook with indirect heat, but cool none the less.
Crap - If I had seen it earlier, I could have gotten one off of Craiglist for $215. I have a Brinkmann Goumet that I can modify, but am also looking at other options. I'm also looking at a kamado knock off:
http://www.lowes.com/pd_131712-49769-6719_4294703260__?productId=3609214&Ns=p_product_qty_sales_dollar%7C1&pl=1¤tURL=%3FNs%3Dp_product_qty_sales_dollar%7C1&facetInfo=
http://www.lowes.com/pd_131712-49769-6719_4294703260__?productId=3609214&Ns=p_product_qty_sales_dollar%7C1&pl=1¤tURL=%3FNs%3Dp_product_qty_sales_dollar%7C1&facetInfo=
Spatchcock? Oh you meant butterflied.
Truthfully, I thought you had a crazy autocorrect. Instead you gettin all fancy talk on us ;-)
nomadic
Ricky Peral
Big smoking weekend...A neighbor is returning from China, we are smoking a brisket, a shoulder and 3lbs of polish sausages (which by the way are freaking awesome).
Smoking it old school next weekend. Doing a small get together for work on Saturday. I'll be doing 8 Boston Butts on a modified Brinkman vertical smoker. I'm looking forward to mixing it up and going back to my roots. I'll be using my Maverick wireless thermometers of course though.