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    Thread: First time smokin' on the bar-bee

    1. Member flygliii's Avatar
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      11-24-2008 03:49 AM #101
      Gone and missed: '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

    2. 11-24-2008 09:35 AM #102
      That guy on the bottle is the only black person w/i 20 miles of your house. ha ha

    3. 11-24-2008 09:36 AM #103
      NEW YORK KNICKS

    4. Member vr6Cop's Avatar
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      11-24-2008 10:30 AM #104
      Dreizehn, have you ever been to Dreamland? Specifically, the original in Tuscaloosa? I stop there on road trips to a training facility in MS. [IMG]http://**********************/smile/emthup.gif[/IMG]
      It's a neat little shack in a bad section of town, where you get a slab of ribs, some white bread, a cup of warm sauce, and a sweet tea. MMMmmmmm good. [IMG]http://**********************/smile/emthup.gif[/IMG]
      Yes, the sauce is supposed to be that thin.
      Cheers, Adrian
      726 bottles of beer on the wall.

    5. 11-24-2008 10:47 AM #105
      Of course. I've been to both (B'ham and Tuscaloosa). The loaf of bread with cup of sauce is awesome, haha. The one in B'ham doesn't have much on the menu as opposed to the original.
      Had a pulled pork sandwich and a half chicken. The hickory flavor was awesome on both.
      They also catered to the building I was working in. Four pans of pulled pork and tons of buns. Everyone there practically swallowed their sandwiches.
      NEW YORK KNICKS

    6. 11-24-2008 10:49 AM #106
      Speaking of the sauce, I picked-up a jar for vdubjb. I think he's tried it already so he can chime in.
      NEW YORK KNICKS

    7. Member 20thAna3282's Avatar
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      11-24-2008 01:26 PM #107
      This may be a sin to some but has anyone ever tried one of these "Lazy-Q's"? I have never smoked meat before (or used charcoal for that matter) and was interested in beginning to in the spring.
      one i have been looking at, http://www.bradleysmoker.com/b...r.asp.
      -Matt

    8. Member vr6Cop's Avatar
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      11-25-2008 08:32 AM #108
      Quote, originally posted by 20thAna3282 »
      This may be a sin to some but has anyone ever tried one of these "Lazy-Q's"? I have never smoked meat before (or used charcoal for that matter) and was interested in beginning to in the spring.
      one i have been looking at, http://www.bradleysmoker.com/b...r.asp.

      Bradley smokers are pretty good units. You might also want to look at pellet poopers. Traegers are the most well-known, but Country Smokers are very good units that are more reasonably priced.
      As far as being a sin to some, you'll find people who think that you have to burn logs and tend your fire all night long in a Lang- or Klose-style smoker, then you have the old school pitmasters who think those guys are doing it wrong because they aren't cooking on a brick pit. I'll admit that my Big Green Egg is pretty good for lazy-q, especially when I have my BBQ Guru computer-controlled fan hooked up to it. Stump's gravity feed smokers are pretty easy and hold temps, and could be considered lazy. So are my dream smokers, Spicewine Smokers. There will always be purists, but there is nothing wrong IMHO with the way we BBQ evolving, as long as we still use real smoke
      Cheers, Adrian
      726 bottles of beer on the wall.

    9. 01-30-2009 01:42 PM #109
      Oh yeah! First smoke of 2009 starts tomorrow morning on my icy deck!!!
      Had to shovel about a foot of snow off of my deck this morning. Took me 30 min. Still icy, though.
      NEW YORK KNICKS

    10. 01-30-2009 11:18 PM #110
      Just cut up some oak and hickory for tomorrow:


      NEW YORK KNICKS

    11. 01-31-2009 07:14 PM #111
      Devoured it.



      This was a "high-heat" cook...mainly due to my temps getting out of control early, even with the outside temp at 24F and some wind. I cooked this brisket (4lb) for three hours at an average temp of 310F. Took it off of the smoker at 154F internal temp and finished it off in my oven at 300F for one hour, foiled.
      This thing came out awesome. Easily my tastiest brisket. I marinade it in rum, apple cider vinegar, and Worcestershire sauce. I put together my own rub which consisted of cumin, onion powder, minced garlic, paprika, black pepper, salt, and red pepper flakes.
      I've also had a butt cooking for almost six hours now. Another six hours to go and I'll pull it. That's going to be tomorrow's meal for the Super Bowl. I have the vinegar-based sauce all ready to go!!!
      Pic after 3.5hrs of cooking:


      This was the first time I've used chunked wood. Chunked it myself with the sawzall, as the wood was cheaper to purchase as logs. I picked up some hickory and oak. For the brisket cook, I used what is seen in the picture below. About 3/2 ratio of oak to hickory. Some of the oak is buried under the coals. The smoke flavor was AWESOME. I dipped a piece of the brisket into the sauce I set aside for dinner once or twice, but it tasted so good, I neglected the rest of the sauce.


      I'll throw up some pictures tomorrow when the pork butt is all finished. Setting the alarm clock for 1-2am so I can take this thing off of the smoker.
      6hrs 15min into the cook - internal temp of 163F



      Modified by Dreizehn at 8:26 PM 1-31-2009
      NEW YORK KNICKS

    12. 02-01-2009 02:28 AM #112
      Oh man this tastes so ****ing good!
      12 hours later:






      NEW YORK KNICKS

    13. 02-01-2009 11:11 AM #113
      I dont swine and dine, but the pork looks brilliant, ha ha.

    14. Member spkn^GRMN's Avatar
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      02-01-2009 05:53 PM #114
      Quote, originally posted by Dreizehn »

      holy moly!!!!
      I'm in luv!! [IMG]http://**********************/smile/emthup.gif[/IMG]
      -Wes

      2014

    15. 02-01-2009 07:29 PM #115
      Pulled pork nachos for the Super Bowl.
      NEW YORK KNICKS

    16. Member flygliii's Avatar
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      02-02-2009 01:38 AM #116
      Quote, originally posted by Dreizehn »
      Pulled pork nachos for the Super Bowl.

      Oh my, that looks sooo goood...is it Kosher though?
      Gone and missed: '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

    17. Member Matt@EuroJerks's Avatar
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      02-02-2009 11:04 AM #117
      Good looking Bri

    18. 02-07-2009 10:54 PM #118
      Just wait 'til you come back up this summer. [IMG]http://**********************/smile/emthup.gif[/IMG]
      Today's grub:





      Made my brine for two 4lb whole chickens I currently have soaking. All ready for tomorrow's dinner. Smells so damn good. My brine consists of salt, sugar, rosemary, minced garlic, apple cider vinegar, and water. Just threw it together myself - didn't really follow any recipes. Gonna be smoked using hickory and apple. I wish it was dinnertime already.
      NEW YORK KNICKS

    19. Member flygliii's Avatar
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      02-07-2009 11:35 PM #119
      Friggin' food porn, man... [IMG]http://**********************/smile/emthup.gif[/IMG]
      Gone and missed: '96 FZJ80, '89 16v GLI, '84 Scirocco, '81 Scirocco S, '80 HiLux 4x4, '77 Kawi Enduro, '74 sparkling green Schwinn Stingray.

    20. Member 1.8Tquattro's Avatar
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      02-08-2009 12:03 PM #120
      I was gonna do ribs today. Then decided last night I didn't feel like it and never picked any up. Now I want ribs.
      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.

    21. 02-08-2009 12:49 PM #121
      Ribs are on sale for $1.29/lb. I should stack-up but I already have a few racks in the fridge along with tons of other meats.
      Chicken just went on and damn, it smells good.
      I'm making smoked potato skins. The potatoes are currently on the smoker and I'll be taking them off in about an hour to scrape out some of the potato, add herbs, and use as a filling. I'll finish them off just before the chicken is done and top them with some cheese. 15-20 minutes is all it should take for them to crisp-up with the cheese on top.
      NEW YORK KNICKS

    22. 02-08-2009 04:42 PM #122
      Best chicken I've ever made. Tasty as ****! Never cooking another bird without brining.
      I also made the twice-baked potatoes on the smoker. Cooked them in foil, first. Then followed by mixing together some of my ingredients (I used chopped onions, garlic powder, salt, pepper, tarragon, paprika, and parsley). Dumped them back into the smoker once stuffed and let them cook for another 45 min at around from 300-325.
      Cooked this using hickory chunks (2) and some apple chips (seen in picture). The hickory is buried underneath.














      Modified by Dreizehn at 4:48 PM 2-8-2009
      NEW YORK KNICKS

    23. 02-08-2009 04:54 PM #123
      Nice. Salt is a cook's best friend. It even puts out fires.. i went the other way w/ my sweet potatoes. Brown sugar, maple syrup, butter, hababerño. Ribs are entering hour 2 of wrapping.

    24. Member vr6Cop's Avatar
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      02-08-2009 07:36 PM #124
      Nice birds & potatoes. [IMG]http://**********************/smile/emthup.gif[/IMG]
      I just grilled a flat iron with a simple rub and did a few baked taters (without foil) on the egg. Nothing too fancy to get back in the spring swing.
      Cheers, Adrian
      726 bottles of beer on the wall.

    25. 02-08-2009 09:50 PM #125
      you are a ****ing maniac.

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