Attrill wrote:

jimswside wrote:couldnt ask for a better day, lots of sun, no wind, nice and warm, and the White Sox start in less than an hour.

And a great win to boot!

All the food looks great.

thanks,

wanted a "s.side trifecta"(sox win, twins,and n. siders lose), but didnt get it. otherwise it was a great start to a 3-day weekend

jimswside wrote:
thanks,

wanted a "s.side trifecta"(sox win, twins,and n. siders lose), but didnt get it. otherwise it was a great start to a 3-day weekend

Make that a Detroit loss and I'm right there with ya! I'm waiting on 20 chicken legs to come off the smoker to bring to a friends party. Added a small dash of coffee and cinnamon to a basic Memphis rub and am waiting to see how it turns out.

I am a Low and Slow newbie. At this point, I only have a kettle, but will be getting a smoker. Last night smoked a whole duck. Cooked the duck for 2 hours and made some ABT's the last hour filled with cream cheese and home made chorizo. While the duck was resting, I did Cooks Illustrated Mexican style corn directly on the coals and marinated portobello mushrooms. Corn was fantastic. With all the sides, we had enough duck left over to freeze the meat for a future night of duck hash.

Attrill wrote:

jimswside wrote:
Added a small dash of coffee and cinnamon to a basic Memphis rub and am waiting to see how it turns out.

I sometimes use a rub that has cinnamon, and I really like it. I have heard about the coffee adder, and am curiou how that turns out.

rain wont stop me today,

got the smoker up under the table umbrella right now.

prepped the meatloaf about an hour ago

2+ lbs ground chuck
1 cup bread crumbs
1 small onion chooped
2 small poblano peppers chopped
3 cloves of garlic minced
2 eggs, 3/4 cup ketchup
1/4 cup milk

Also have a head of garlic on for the smoked garlic mashed potatoes.

I will also attempt the stuffed avocado wrapped in bacon and then smoked in a little while.

I also have the corned beef soaking for tomorrow's fauxstrami(made some russian dressing for those sandwiches). Plan is to smoke the pastrami to about 180, and then finish it in the steamer to get it over 200, and tender.

meatloaf was awesome.. even got that overrated smoke ring..







thanks for looking

tomorrow is the fauxstrami..

Meatloaf looks terrific, Jim.

I left a 40lb. bag of lump charcoal out in the rain. Somebody please tell me that it will be fine once it dries out. Pretty please?

--Rich

RAB wrote:Meatloaf looks terrific, Jim.

I left a 40lb. bag of lump charcoal out in the rain. Somebody please tell me that it will be fine once it dries out. Pretty please?

--Rich

thanks rich, I am not a big meatloaf eater, but this one I really liked.

that sucks about the 40# of lump, hopefully it can dry out.

Romanian Kosher at Touhy and Clark you can get the brisker you are looking for -

jimswside wrote:

Attrill wrote:

jimswside wrote:
Added a small dash of coffee and cinnamon to a basic Memphis rub and am waiting to see how it turns out.

I sometimes use a rub that has cinnamon, and I really like it. I have heard about the coffee adder, and am curiou how that turns out.

It turned out really well - the chicken didn't even make it to the table!

I didn't measure everything exactly, but here are the basic proportions:

1/4 cup brown sugar
2/3 cup paprika
3 Tbs Garlic powder
1 Tbs Onion powder
1 Tbs Turkish red pepper flakes
1 Tbs Chili powder
1.5 Tsp Celery salt
2 tsp Mustard powder
2 tsp Cinnamon
2 tsp Coffee grounds
2 tsp black pepper

I made about 2.5 cups of that mix for 20 chicken legs, indirect cooked over cherry wood (275 degrees) and mopped with hard apple cider (w/ a little honey mixed into it at the end before crisping them up).

RAB wrote:I left a 40lb. bag of lump charcoal out in the rain. Somebody please tell me that it will be fine once it dries out. Pretty please?

--Rich

It will be fine

I've done the same thing, and it dried out just fine for me. Just keep it on a dry surface in a well ventilated area so it doesn't get moldy. The toughest part is moving the bag without it falling apart

Attrill wrote:
It turned out really well - the chicken didn't even make it to the table!

I didn't measure everything exactly, but here are the basic proportions:

1/4 cup brown sugar
2/3 cup paprika
3 Tbs Garlic powder
1 Tbs Onion powder
1 Tbs Turkish red pepper flakes
1 Tbs Chili powder
1.5 Tsp Celery salt
2 tsp Mustard powder
2 tsp Cinnamon
2 tsp Coffee grounds
2 tsp black pepper

I made about 2.5 cups of that mix for 20 chicken legs, indirect cooked over cherry wood (275 degrees) and mopped with hard apple cider (w/ a little honey mixed into it at the end before crisping them up).

that rub sounds good, even thought I dont like coffee am tempted to try it.

day 3 of my 3-day weekend smoke. so far everything(other than the avocados) has been top notch.

corned beef soaked for over 24 hours, changing the water ever 6 hours or so. Rubbed down the brisket with:

black pepper
corriander
paprika
garlic powder
bbq rub

got the fauxstrami on @ 9:15, 3+# piece, I am going to check temp @ 3:00, and finish the fauxstrami in the steamer to get it ultra tender.

fauxstrami fixin to come off the smoker in about 5 mintes @ 185, then into the steamer w/garlic cloves until 195-200 , and should make a great sandwich with some dark rye, swiss, kraut, and homemade Russian dressing

the one man bbq show with more pics of another great smoke. Gotta love 3-day weekends.

pulled the fauxstrami @ 185, and then popped it in the steamer w/ some garlic until it hit 195. sliced, and served. Vegetarians may want to divert their eyes...

finished fauxstrami after steaming:




my sandwich:


thanks for looking.

jimswside wrote:the one man bbq show with more pics of another great smoke. Gotta love 3-day weekends.

pulled the fauxstrami @ 185, and then popped it in the steamer w/ some garlic until it hit 195. sliced, and served. Vegetarians may want to divert their eyes...

finished fauxstrami after steaming:




my sandwich:


thanks for looking.

That looks really good. Nice pics

jimswside wrote:my sandwich:

Very nice Mr. Jim, very nice indeed.

thanks guys, it was really peppery this time(good thing), I increased the ammount of rub this time to get a thicker crust.

smoking chicne wings, turkey legs, and kilbasa for gumbo

also smoking cs ribs & beef back ribs(the beef ribs with an asian marinade, and glaze.

a few new items, all should be good

no BBQ for me this weekend..im plain smoked out
chicken souvlaki and homemade loukaniko on the grill..
Greek rice pilaf and a great tomato/cucumber/feta salad (tomatos finally turned red in garden)
some Greek yogurt with honey and fresh blueberries from the farmers market..oh and some Greek coffee..oopa!

Head's Red BBQ wrote:homemade loukaniko

Would love your recipe if you have time to share. The whole meal sounds great.

Santander wrote:

Head's Red BBQ wrote:homemade loukaniko

Would love your recipe if you have time to share. The whole meal sounds great.

not a problem....glad to share...let me know if you have any questions

here is the original :

approx 20 lbs. pork butt (ground coarse)
4 tablespoons pepper
4 teaspoons allspice
1 teaspoon cinnamon
10 tablespoons salt
2 oranges rinds(zested) and juice
2 cups white wine
1 teaspoon clove

and here are my revisions:

oranges ended up being 7 total using juice of 4 and rinds (zest) of 7
wine ended up being 1& 1/2 cups
2 tbl pepper
7 tbl salt
cinnamon was about 2 teaspoons
5 teaspoons all spice
2 teaspoons pepper

you may want to follow the original and adjust to your taste afterwards..i like to fry up some of the meat mexture so I can taste it and adjust if I have to before I stuff it into casings

full house:


smoked chicken, turkey, and kilbasa gumbo:

Anyone have a recommendation for a packer-cut brisket?

I was planning on getting one at Excel but when I called there this morning they said they had none.

I've got to run down to Peoria Packing to pick up some ribs, so anything in that area would be good. I live in Bolingbrook, if anyone has any ideas out this way.

Thanks,
Dave

restaurant Depot in Lombard..but only caveat is you have to be a business to get a free membership
Sams Club in Woodridge used to carry them but I would call first
just got a case myself ..would be glad to part with one or two but i already froze them

got some time to post more of yesterdays cook:

chicken wings, and turkey legs used in gumbo:








beef ribs:





CS ribs:


thanks for looking, the beef ribs were really good, as was the gumbo(the smoked meat added great flavor to the stock).

Good lord, those ribs...wow.

jesteinf wrote:Good lord, those ribs...wow.

thanks, those beef ribs were a hit(my first try at them), I only bought a couple(only those 2 made it to picture time, the rest got snacked on). I will be doing them again.

I marinated them in a jar bought hoisin marinade to which I added ginger, garlic, rooster sriracha and green onion. Basted with some of this marinade that I had set aside, and didnt have the meat in, every couple of hours.

Smoked them for about 6 hours total, wrapped them in foil and put them back in the smoker for the last 30 minutes while everything else was getting ready.

jimswside wrote:full house:


smoked chicken, turkey, and kilbasa gumbo:

nice pics Jim! you cooking on a Backwoods now? that thing is way to clean

Head's Red BBQ wrote:
nice pics Jim! you cooking on a Backwoods now? that thing is way to clean

thanks, the gumbo was better tonight.

Its a GOSM(great outdoor smokey mtn.) gasser. love it. clean cooking, easy to maintian temp, and still gets me the smoke ring I search for.

I use a combo of wood chunks, and lump charcoal in the chip box.