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    Thread: First time smokin' on the bar-bee

    1. 02-20-2009 02:54 PM #141
      Thanks.

      Good news...I am looking for an apple wood source nearby and some of the farms are pretty weirded-out by the fact that I was asking for left-over wood. I'll just show up in person when the weather gets nicer and I'm sure I can pick some up the same day if I ask a farm worker.

      On to the real good news...I remember picking up some apples way in the back of my yard last spring just before I mowed and it just hit me...I have a HUGE crabapple tree back there! Time to start cutting some of it so it can season and can be of some use during the summer!!!

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    2. 02-20-2009 04:43 PM #142
      Brine is done and it tasted friggin GOOD. Perfect balance of sourness/sweetness. Beer flavor is a nice touch, too.

      Here we go.


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    3. Member vr6Cop's Avatar
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      02-20-2009 06:31 PM #143
      I would refrain from using the crabapple wood. Just tell the orchard people what you are using it for, and they'll usually be cool. I did the same thing on a trip to NC last year, and the guy said for me to help myself.

      That brine looks pretty good. I hope it works out for you.

      Cheers, Adrian
      726 bottles of beer on the wall.

    4. 02-20-2009 06:37 PM #144
      Quote, originally posted by vr6Cop »
      I would refrain from using the crabapple wood.

      Hey, Adrian.

      Well, don't tell me not to use it without giving me some good reasons not to!

      From what I've found, after a few searches, most have said it gives off the same smell/flavor as normal apple wood.

      BTW, a few of the orchards in my area said they have tons of leftovers after pruning, but quickly burn everything to prevent insect infestation.

      I'm going to give them a call next month and see when they plan on cutting some trees, so that I can be there and snatch-up some wood before they burn it all.


      Modified by Dreizehn at 6:39 PM 2-20-2009

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    5. Member vr6Cop's Avatar
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      02-20-2009 06:49 PM #145
      Tell them YOU want to burn it

      I've heard from a few that crabapple is bitter, but I've heard that some people like it. Try it out and see how it is. Just use it on chicken so you don't waste a lot of $$.

      Cheers, Adrian
      726 bottles of beer on the wall.

    6. 02-20-2009 06:56 PM #146
      I'm gonna give it a try, but that will be this summer, as I'll have to let it dry out first.

      I have tons of orchards near me - SOMEONE has to give me the hookup!

      Quote »

      Both apple and crabapple trees are of the genus Malus. To be considered an apple the fruit has to be greater than 2" in diameter. To be considered a crabapple the fruit has to be 2" or less in diameter. That is the only difference between them.
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    7. 02-21-2009 04:07 PM #147
      Came out very, very tasty.

      Had to take it off of the smoker about a half-hour earlier than I wanted to because of company...but internal temp was perfect on both light and dark meats. I don't eat the skin, so the skin doesn't bother me. It was crispy in some spots but I usually cook whole chickens until the skin gets crispy. I used two chunks of hickory for this smoke and thought the smoke flavor was perfect - so did everyone else. Breast was SUPER tender, very juicy, and very flavorful.

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    8. 02-22-2009 05:48 PM #148
      Local orchard hooked me up. Going back for a lot more in two weeks.

      Apple


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    9. Member vr6Cop's Avatar
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      02-22-2009 07:34 PM #149
      Haha! You can let it season, but you don't necessarily have to. Fruit woods are different than nut woods, and you can smoke them green.
      Cheers, Adrian
      726 bottles of beer on the wall.

    10. 02-22-2009 07:39 PM #150
      Yep. Some of those big chunks are already seasoned. They're just wet from the rain we've gotten. I plan to use them soon - next month. I have an unlimited supply of apple wood, which I am very content about. It's been my favorite wood. I am supplying for another local smoker and for vdubjb.
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    11. Member 1.8Tquattro's Avatar
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      02-22-2009 09:02 PM #151
      Quote, originally posted by Dreizehn »
      Local orchard hooked me up. Going back for a lot more in two weeks.


      How did you get all that, just ask when they were trimming the trees and go and collect?

      My current supply of apple chips came from Georgia the last time I went down to visit a friend and cleaned out the Kroger. All the stores around me seem to think that all you could ever want to smoke on is hickory and mesquite.

      I have an apple orchard about 5 miles from me and drive by it almost daily, I would love to get a hook up like that. The girlfriend might not be too pleased about the giant pile of apple wood I would have, but she sure as hell wouldn't complain about the food that resulted.

      Of course it's company policy never to, imply ownership in the event of a dildo... always use the indefinite article a dildo, never your dildo.

    12. 02-22-2009 09:17 PM #152
      I didn't bother cutting any live trees because the owner had already pruned many trees. I grabbed the thickest branches I could find and also got many thick pieces of the trunk(s). There were whole trees that were cut down, which was awesome. That was so much wood, the back of that jeep was sagging a bit. It was pretty rainy here today, so I didn't stay at the orchard too long. Luckily for me, the orchard is only 5 miles from my house and the owner said I could go back anytime to grab as much wood as I want before he chips it (next month).

      I e-mailed the owner of the orchard and he was more than happy to let me go there and take whatever I wanted to take. He politely asked me if I would become a customer, come apple-picking, and I gladly said yes. I've been looking for an orchard nearby, as I am fairly new to the area, and this was perfect. The owner's wife also requested some pulled pork. I'll gladly bring a big tray for the family when I go and pick apples this fall.


      1.8T, if I were you, I'd politely ask if you could grab their trimmings or cut your own stuff from already-cut trees. The orchards usually prune in the off-season, so you are likely to find some stuff there if it hasn't already been burned. Some orchards burn the wood immediately after pruning because it can cause insect infestation.


      In the pic above, notice the very dark pieces of wood. Those are from last year and just need to dry a bit...not as long as the newer wood, which is very light in color.


      Modified by Dreizehn at 9:23 PM 2-22-2009

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    13. 03-05-2009 10:33 PM #153
      Chunked-up about 4 pieces of the wood I grabbed from the orchard a few weeks ago. Going to use a few really dry chunks this weekend with an apple-brined chicken that is currently in the refrigerator. I can almost taste it.
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    14. 03-05-2009 10:35 PM #154
      You gonna smoke me some pulled pork if I go up to the bronx?
      GLi : M3 : CX5
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    15. 03-07-2009 06:12 PM #155
      Brine:

      Going on:

      Chunked apple wood:

      1.5hrs in:

      2hrs in:

      After 2.5hrs of cooking:

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    16. 03-08-2009 08:04 PM #156
      Here we go. Decided to cook something at the last minute. Did an offset cook on the Kettle and threw some beans on there because I had been craving. When I see baked beans bubbling over the heat, OH MAN

      Used some mesquite chips and two thin pieces of apple wood.

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    17. 03-09-2009 09:24 AM #157
      that whole chicken up above looks delicious, the skin looks to have crisped to perfection
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      03-12-2009 03:59 PM #158
      Wow.

      Thread subscribed.

      I'll post up if I remember to take pictures of the next time I BBQ.

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    19. 03-14-2009 06:49 AM #159
      Tomorrow's lunch is about to go on in a few minutes.

      Today's dinner will be going on in 4-5 hours from now.

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    20. Member vr6Cop's Avatar
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      03-14-2009 09:05 AM #160
      I just rinsed off some good bone-in "country style ribs" and will be rubbing with some Plow Boy's in a few. They'll go on around lunch time.
      Cheers, Adrian
      726 bottles of beer on the wall.

    21. 03-14-2009 10:11 AM #161
      That sounds great. Haven't made those in a long time. Enjoy them.

      I have a 7lb butt on right now (been on for exactly 3hrs now). Had to take one of my pits to the emergency clinic this morning and just got back to the house. Was surprised to see my smoker holding steady at 247F. I saw the smoke as I was driving down the road to my house. I knew it looked good.

      I have a 2.5lb brisket I'm making just for two people. That's going in around noon.

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    22. 03-14-2009 10:39 AM #162
      just a lil tip on the chicken. stuff it wiht some aromatics next time (quartered onion, halved garlic, lemon, sprig of thyme, etc..). Also, tie the legs together, so they are held close to the body, this will help the chicken cook evenly. you should tuck the wings under the body too, again, to help it cook evently. notice how the wings on your chicken look much darker than the rest of the bird. this technique will eliminate that issue. you can google for a video, "how to truss a chicken".


    23. 03-14-2009 12:11 PM #163
      Definitely worth a try. I've talked to vdubjb about that and all I told him was that I prefer my wiings nice and crispy, so I leave them like that on purpose. In the end, it's not that big of a deal, so I might try to tie the bird and see how the next smoke goes. Thank you for the suggestion.

      The butt has been on for 5hrs now and the brisket just went on. Some of the hickory is still burning but most of it is gone. More of the apple wood I had tucked under many of the coals is beginning to burn now. Smells great.


      Modified by Dreizehn at 12:12 PM 3-14-2009

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    24. Member flygliii's Avatar
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      03-14-2009 01:39 PM #164
      Quote, originally posted by Dreizehn »
      Tomorrow's lunch is about to go on in a few minutes.

      Today's dinner will be going on in 4-5 hours from now.

      Getting ready for baseball tonight?

      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    25. 03-14-2009 02:55 PM #165
      Yep. UConn is out of the Big East tourney so my back-up is baseball.

      Thrown onto the smoker:

      Four hours in:

      Five hours in for the butt - Brisket thrown onto the smoker:

      Seven hours in for the butt - Two hours in for the brisket

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    26. Member flygliii's Avatar
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      03-14-2009 03:30 PM #166
      ^ Thanks for the porn!!!

      Tomorrow afternoon is my next baseball game (CUB v JPN), rematch from the previous final...you may have just inspired me to throw a chunk of pork on the grill for that...

      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    27. 03-14-2009 04:20 PM #167
      Havana Club status.
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    28. Member spkn^GRMN's Avatar
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      03-14-2009 04:35 PM #168
      Damn.... yummy!!!
      -Wes

      2014

    29. Member flygliii's Avatar
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      03-14-2009 04:40 PM #169
      Quote, originally posted by Dreizehn »
      Havana Club status.

      The rum? Got 4-5 bottles still from our last trip there...

      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    30. 03-14-2009 06:11 PM #170
      Do it up brother!

      After 10hrs for the butt and 5hrs for the brisket (pulled the brisket right after I snapped this picture):


      Had to test a piece before foiling.

      I took that picture an hour ago...so the butt has been on for 11hrs now and currently has an internal temp of 176F.

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    31. 03-14-2009 07:04 PM #171
      Devoured:

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    32. Member vr6Cop's Avatar
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      03-14-2009 07:52 PM #172
      Effin' A.

      Great smoke ring, really good char, and it looks very moist.

      I'm eating country style ribs now, but no pics.

      Cheers, Adrian
      726 bottles of beer on the wall.

    33. 03-14-2009 08:58 PM #173
      Thank you. Hope you enjoyed those ribs.

      I just pulled the butt after close to 14hrs of smoking.

      I usually mix my own stuff for rubs. For the brisket, I used: cumin, garlic powder, Montreal steak seasoning (for the first time ever on BBQ), and onion powder.

      On the butt, I made my own rub which consisted of: cumin, garlic powder, black pepper, salt, brown sugar, red pepper flakes, and a little bit of all-spice (secret ingredient).

      It is currently wrapped in foil, then wrapped in towels, stuffed into one of my coolers. I'll pull the meat in three hours.

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      03-14-2009 09:43 PM #174
      My god, that is beautiful...almost a shame it will be eaten...absolutely beautiful...nice job brotherman!!!
      Gone and missed: '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray

    35. 03-15-2009 10:26 AM #175
      Pulled this last night. Between having a cold and not sleeping for 48hrs until last night, I didn't post them up. Here they are:

      I'll be making big sandwiches with them in the afternoon.

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