BBQ food prOn battle

carries an axe

carries an axe

meat bone meat meat meat
Summer is here, and with it comes some of my favorite things!
Pork, salt and smoke:cool
I know there are some BBQ freaks here so post your rig, recipes, photos. Whatever you've got is cool too $$$$ Jambo or hole in the ground, its all gravy!
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EjGlows

EjGlows

Well-known member
Holy hell. That looks like a teleporter! :wow

*paging Lunch Box to the smoked-white telephone
 
Tharkûn

Tharkûn

Freeway Moderator
Just got my first smoker a couple weeks ago, Weber Smokey Mountain. Couple pork shoulders, few racks of ribs, and just did tritip last night :drool

That one you have is cool! Would like to get an egg or kamado joe eventually
 
Bay Arean

Bay Arean

Well-known member
At 10 oclock, you got me unprepared, but I spent the day smoking yesterday, four big turkey drumsticks and a whole pork shoulder (which I cut in half and cook as two roasts so it doesn't take 12 hours). I use the Weber Smoky Mtn water smoker and it came out great.
I use the Two Steppin Turkey Legs recipe from Smoke-n-Spice and I use Wild Willy's Wonderful Rub on the pork. I make a beer mop and use it once an hour. I use apple branches for flavor from my apple tree.

I tried the Carolina Mustard recipe. All my recipes (though I do variants) and techniques come from the great book "Smoke and Spice." Everything you need to know is in that book, I swear. They love the Vaunted Vinegar and I've made it many times, I just can't quite get it right, or I'm so out of touch with the Carolina style that I am getting it and don't know it. Growing up with KC style of sauce makes the Back East ones more of an adventure. At any rate, everybody is happy in this house.

And for you carb haters, Ms. Bay Arean and visiting dtr are using giant romaine leaves to be the vessel to convey meat and said sauce. You end up getting to eat more meat cuz you don't puff out with buns or bread.
 
Hooli

Hooli

Big Ugly
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>hnnngh is at maximum

>sir, hnnngh has exceeded maximum

>sir, what do we do

>sir
 
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lefty

lefty

Well-known member
OP-

After seeing your pictures...... I need a cigarette!!!!

WOW!!! You have got talent!!!

Here is a Turkey that I smoked on my Weber.
 

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Nitewaif

Nitewaif

Nocturnal Street Urchin
Our neighbor is always smoking meat, making good smells come through our windows, and it's driving my desire for a smoker. I'll be picking one up soon.

Y'all are making me hungry with all the pics.
 
wannabe

wannabe

"Insignificant Other"
Is that an egg smoker? If so, did you buy it like that, or did you get bored one weekend and tile it up just for fun? It looks awesome! :thumbup
 
wannabe

wannabe

"Insignificant Other"
The best thing about the Santa Clara Fire Department is that every station has a smoking barrel. One of the guys got a bunch of 50-gallon barrels from an old Crisco plant and made smokers out of them and put one at each fire station. So, each station and each shift has their own special version of 'barrel chicken.' That was one way they used to bribe the volunteers to work their station. They would just put the word out that they were making barrel chicken for dinner. :teeth
 
carries an axe

carries an axe

meat bone meat meat meat
wannabe said:
The best thing about the Santa Clara Fire Department is that every station has a smoking barrel. One of the guys got a bunch of 50-gallon barrels from an old Crisco plant and made smokers out of them and put one at each fire station. So, each station and each shift has their own special version of 'barrel chicken.' That was one way they used to bribe the volunteers to work their station. They would just put the word out that they were making barrel chicken for dinner. :teeth
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That's cool. I've never used ugly drum smoker myself but people have good luck with them. I bet they would work even better if you wrapped them in fiberglass insulation.

The barbecue is called a kamodo kamado. They build them in Indonesia. Easily the best thing I've ever purchased.
 
GAJ

GAJ

Well-known member
Looks like a Dalek! :laughing

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I get excellent results on my $300 Weber smoker.

Get the wood chunks at BBQ's Galore.

Smoked some Trout a few weeks back for the very first time.

Came out great but the bones are fiddly.

Should I have removed them before smoking as it was kind of a PITA to remove them after smoking?
 
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Entoptic

Entoptic

Red Power!
carries an axe said:
Look a it this way.
I no longer ride. Barbecue is the only hobby I have.
Cost significantly less than a Ducati
It makes me happy
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CAA what size did you get and how long have you had it? What is the warranty/parts like? Can you touch the outside while it is cooking and if so how much heat is coming off it? I am seriously interested in it.
 
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