I know you mentioned picking one up but i didnt realize they were cabinet style..thought they were bullet style smokers
thought maybe you picked up another cooker .. that looks just like the inside of my Backwoods only cleaner

jimswside wrote:

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.

Isn't it the lump charcoal that's getting you that smoke ring? Or do you still get it with just using the gas & wood chip smoke?

Head's Red BBQ wrote: that looks just like the inside of my Backwoods only cleaner

not for long I bet.

I am saving my allowance to buy a WSM, cant have too many smokers.

abf005 wrote:
Isn't it the lump charcoal that's getting you that smoke ring? Or do you still get it with just using the gas & wood chip smoke?

I get it both ways, I like the slight flavor the lump gives.

back on my regular schedule this week, already plotting this weekends bbq. No real sales on pork or anything interesting at my usual grocery spots(other than $.99/lb pork butt @ Brookhaven, but I have done a couple recently, and have an all nighter planned coming up in a fe weeks for the one I will bring to the picnic). So I will head to Sages Butcher shop in Morris for some BB ribs, (or spares if he has any left). I have spoken to the owner a couple times, and am looking forward to the visit as well as talking to him about the 11# bone in butt, or the 2 - 6# butts I will need for the picnic.

So RIbs, and maybe some ABT's on Saturday, and maybe a "chuckie"(smoked beef chuck roast) for Sunday. All done with hickory, and maybe some apple wood.

My friend PJ and I had a pretty good BBQ last weekend. I wish I had better, and more complete, photos from it, but here is a basic rundown:

The reason I don't have better photos:



We had two barrel grills and two Weber 22.5" grills (one Weber being veggie grill). Total cook was about 45 lb.s of meat and maybe 15-20 of veggies. I started with grilled bread accompanied by red pepper dip and spicy garlic hummus from the Middle Eastern bakery at Foster and Clark. I made about 16 little loaves like that.



Next round was Beef Satays with a garlic/ginger/plum dipping sauce. They were a big hit.



Chicken Satays happened around the same time, but I didn't take any photos of them other that one of PJ eating them.



While all this was going on we were slow smoking ribs on a cherry fire at about 250-75.



And had chicken legs and thighs with a basic Memphis rub going too.



Pork tenderloin that was cut up and used in a Cuban sandwich type thing:



Oh...and 2 pounds of shrimp with a rum/cinnamon/clove/brown sugar glaze



I didn't get shots of the grilled eggplant, veggie skewers, corn, tofu or sausages...and things got a bit fuzzy later on. I think someone deep fried some food really late, but I missed out on that.

No matter what, I do know we kept the grills clean throughout

Attrill wrote:My friend PJ and I had a pretty good BBQ last weekend.

Pretty good BBQ? Looks very good to me.

Love the grate cleaner, nothing says BBQ like a bush burner!

Enjoy,
Gary

G Wiv wrote:

Attrill wrote:My friend PJ and I had a pretty good BBQ last weekend.

Pretty good BBQ? Looks very good to me.

Love the grate cleaner, nothing says BBQ like a bush burner!

Enjoy,
Gary

those are great for lighting coals too

nice! ..thats the way to do it too..have some friends over and just keep throwing different things on into the wee hours

nice looking cook you had there attrill,

I like the variety.

Nice write up and fun picts! Its great to see some tenderloins being done like that, very tastey post!

abf005 wrote:Nice write up and fun picts! Its great to see some tenderloins being done like that, very tastey post!

Thanks everyone!

I wish I had gotten a photo of the final sandwiches the pork tenderloins went into. I butterflied them and pounded them flat, then marinaded them in lime juice, EVOO, cilantro, red pepper flakes, and chili powder. I made a roasted red pepper/roasted garlic sauce w/Mexican oregano, honey, and balsamic. That all went onto the sandwich with some Emmenthaler cheese. After the sandwiches were gone there were a few people hovering around the left over sauce and eating it with spoons.

Attrill wrote:

abf005 wrote:Nice write up and fun picts! Its great to see some tenderloins being done like that, very tastey post!

Thanks everyone!

I wish I had gotten a photo of the final sandwiches the pork tenderloins went into. I butterflied them and pounded them flat, then marinaded them in lime juice, EVOO, cilantro, red pepper flakes, and chili powder. I made a roasted red pepper/roasted garlic sauce w/Mexican oregano, honey, and balsamic. That all went onto the sandwich with some Emmenthaler cheese. After the sandwiches were gone there were a few people hovering around the left over sauce and eating it with spoons.

thats sounds great..always looking for another twist on pork tenderloins

Really looking forward to trying out a new pork supplier in Morris, IL. today on the way home(I know I am odd).

I called yesterday, and reserved a slab of spare ribs for my Saturday smoke. I was told I should call and reserve the spares , since they have only a limited number available each week since they cut the spares from the sides of pork they get in each week. If this is the case I am really looking forward to the product I will get.

some abt's, and some beans with the skirt off the spares will be done, as well as the rib tips after I trim the spares down to St. Louis cut.


No rain in the forecast for Sat., and Sun., so that is good news.

Hey, is that a brat sandwich that porch pals made us on the list for this weekend?

Head's Red BBQ wrote:

Attrill wrote:

abf005 wrote:Nice write up and fun picts! Its great to see some tenderloins being done like that, very tastey post!

Thanks everyone!

I wish I had gotten a photo of the final sandwiches the pork tenderloins went into. I butterflied them and pounded them flat, then marinaded them in lime juice, EVOO, cilantro, red pepper flakes, and chili powder. I made a roasted red pepper/roasted garlic sauce w/Mexican oregano, honey, and balsamic. That all went onto the sandwich with some Emmenthaler cheese. After the sandwiches were gone there were a few people hovering around the left over sauce and eating it with spoons.

thats sounds great..always looking for another twist on pork tenderloins

Burt - i really dont think that was pork..

Head's Red BBQ wrote:Burt - i really dont think that was pork..

not even the pull the leg kind??

Shoot, those boys will be waiting for you when go back down there next time. Better get some food picts to post here, and show these guys hows it done way down south.

Hey all -

I just ordered a whole lamb shoulder from the butcher, and plan on throwing that thing on the WSM this weekend. It is an 8.5 lb cut that basically looks like the whole front quarter of a small lamb, from the neck down the front leg to the knee and back to where the chops would start. Anyone ever do anything like that?

I am thinking I can't go wrong low and slow to internal temp of about 185-190. Please let me know if I am way wrong.

I am thinking about a rub heavy on garlic, cumin and dried Mexican oregano.

sounds great MelT, I dont have any advise, but I am looking forward to your results. I have been thinking about some lamb, or some goat since I saw a butcher that offered both.


please post how this turns out.

MelT wrote:Hey all -

I just ordered a whole lamb shoulder from the butcher, and plan on throwing that thing on the WSM this weekend. It is an 8.5 lb cut that basically looks like the whole front quarter of a small lamb, from the neck down the front leg to the knee and back to where the chops would start. Anyone ever do anything like that?

I am thinking I can't go wrong low and slow to internal temp of about 185-190. Please let me know if I am way wrong.

I am thinking about a rub heavy on garlic, cumin and dried Mexican oregano.

ive cooked many a lamb ..some times whole other times just a rack or leg.
I much prefer higher grilling temps vs low and slow when it comes to lamb..just my preference.
I keep it simple..light coat of Greek olive oil..salt pepper garlic oregano..the fat on the meat and the fire do the rest

Head's Red BBQ wrote:

MelT wrote:Hey all -

I just ordered a whole lamb shoulder from the butcher, and plan on throwing that thing on the WSM this weekend. It is an 8.5 lb cut that basically looks like the whole front quarter of a small lamb, from the neck down the front leg to the knee and back to where the chops would start. Anyone ever do anything like that?

I am thinking I can't go wrong low and slow to internal temp of about 185-190. Please let me know if I am way wrong.

I am thinking about a rub heavy on garlic, cumin and dried Mexican oregano.

ive cooked many a lamb ..some times whole other times just a rack or leg.
I much prefer higher grilling temps vs low and slow when it comes to lamb..just my preference.
I keep it simple..light coat of Greek olive oil..salt pepper garlic oregano..the fat on the meat and the fire do the rest

I prefer to cook lamb at a higher temp as well - more roasted than smoked, I've had good results keeping the temp around 350. The rub sounds good to me!

The visit to Sages did not disappoint, I purchased the nicest rack of spare ribs I have ever seen. $13 foa 3.5 Lb. slab untrimmed. No more cryovac ribs for me again if I can help it.

Bright red meat, just awesome. I am pretty sure I will be going back,a nd buying my bone in butts for the picnic from here.

untrimmed:



trimmed as best I could:

tips and skirt:



went to the market and got some shrimp, and nice jalapenos for some ABT's as well.

What does anyone know about cold smoking? I know I could smoke cheese, what else?

abf005 wrote:What does anyone know about cold smoking?

Here's what I know about it.

=R=

basically cheese and fish..smoking at a very low temp..ive never bothered although know some who have

ronnie_suburban wrote:Here's what I know about it.

Up for the 'Most understated response' award, 2009.

Hey smokers, Fresh Farms has bone in pork butts (nice big ones) on sale right now (8/29/09) for .79/lb.

the first pork to come off the smoker today:





great tasting product. nice lookin' imho as well.

a shrimp snack I ate with the tips

Head's Red BBQ wrote:basically cheese and fish..smoking at a very low temp..ive never bothered although know some who have

Thanks for the replies. I tried fish once, salmon. Maybe I didn't get the right fat content, since I didnt like it that much (everyone else did though) those are some nice cold smoking & curing tips Ronnie.

What about nuts and seeds?? I've been thinking of doing some pistachios or almonds on the mesh screen grate I have.