tatterdemalion wrote: Jim, be sure to tip the movers in turds.

I almost spit my coffee out because of this line!

It was pretty funny!

Jimswside and other peeps what ya smokin' today and where are the pics?!?!
Hey whats the weirdest thing you ever smoked....on the grill/smoker that is. HEHEHE

Cbot wrote:Jimswside and other peeps what ya smokin' today and where are the pics?!?!
Hey whats the weirdest thing you ever smoked....on the grill/smoker that is. HEHEHE

Today was the first day in months that I smelled burning charcoal BEFORE I lit my own grill! The weather is definitely bringing out the grillers and smokers tonight. I just grilled up a couple NY strips and some asparagus.

Weirdest thing I've ever smoked (on the smoker) is prolly Beaver, though I also do Reindeer sausage for our Xmas party every too.

Attrill wrote:
Weirdest thing I've ever smoked (on the smoker) is prolly Beaver, though I also do Reindeer sausage for our Xmas party every too.

Smoked Beaver...LOL NICE How did she turn out?

Cbot wrote:

Attrill wrote:
Weirdest thing I've ever smoked (on the smoker) is prolly Beaver, though I also do Reindeer sausage for our Xmas party every too.

Smoked Beaver...LOL NICE How did she turn out?

Turned out very well!

Cbot wrote:Jimswside and other peeps what ya smokin' today and where are the pics?!?!
Hey whats the weirdest thing you ever smoked....on the grill/smoker that is. HEHEHE

weather is nice, but nothing smokin'

did some bb ribs last weekend(nice batch), didnt feel like posting pics here(they are on my blog).

Probably not smoking again until the 23rd, probably grilling Saturday, and having a S.Side Irish feast on Sunday(corned beef, cabbage, red potatoes).

Attrill wrote:

Cbot wrote:

Attrill wrote:
Weirdest thing I've ever smoked (on the smoker) is prolly Beaver, though I also do Reindeer sausage for our Xmas party every too.

Smoked Beaver...LOL NICE How did she turn out?

Turned out very well!

GREAT photo!! She made a great pelt and a great meal, now thats using the food souce to the max!
I want to try some Buffalo sometime soon on the grill/smoker.

Only hi-rise in the world I bet with a bbq pit-oh wait, the building employees outdoor lounge.



Enjoy the smoke while watching the golfers



We will need to protect our food



Hmmmmmmm-smoked gator tail?



Of course, all this wonderful food brought to you by.......

great pics rev.
and a good book

It's a big advantage to be friends with the president of the condo board, who happens to love bbq. I planted the seed by getting him an autographed copy of the book last year. He actually suggested to me we go for it. As he said, "we have a window of opportunity here-it's now or never."

I will be doing a demonstration next month for anyone else in the building who may be interested. I bet I will have a few more copies of the book sold. If GWiv is listening, I expect a cut of the profits.

heading out to RD right now to get some ribs, and maybe some more RO lump.

for the b-day blowout tomorrow its gonna be spares or bb's, most likely bb's. Also some crawfish stuffed ABT's, and beans on the smoker. should be good.

hope the class turns out well rev. .
jim HAPPY-B-DAY

RevrendAndy wrote:I will be doing a demonstration next month for anyone else in the building who may be interested.

And so the student becomes the teacher.

Makes me feel surprisingly good.

philw wrote:jim HAPPY-B-DAY

thanks Phil,

gettin old , 40....

figured no better wat to do it but on my deck with the WSM.

philw wrote:hope the class turns out well rev. .

I'm not sure how the class will turn out but I know the bbq will be great.

some basic bb's from yesterday. Couple changes, didnt use a mustard slather, but apllied the rub straight to the meat, liked the contact of the rub on the pork, didnt notice less of a bark, also I finished them up on the weber kettle to get a little char, also a light coating of "the Jug" bbq sauce.

Jim-

Looks fabulous, as always. And happy birthday!

-Mary

The GP wrote:Jim-

Looks fabulous, as always. And happy birthday!

-Mary

thanks Mary, it was a great run since Saturday.. I am home recovering today from all the food, etc.)

finally getting my daughter to eat my ribs(always said it was too spicy). she pulls the meat off the bones, and eats it with a pinch of cooked white rice (the filipina part of heritage i guess).

Happy birthday and great looking ribs there. If you have any sort of mid-life crisis, parhaps consider getting one of these:

MKL wrote:Happy birthday and great looking ribs there. If you have any sort of mid-life crisis, parhaps consider getting one of these:

great pic, not sure i can afford a mid-life crisis..

just put a pork butt & a rack of bb's .
have to break the new cooker in

philw wrote:just put a pork butt & a rack of bb's .
have to break the new cooker in

Phil - you get new cooker? what kind?

a alveron hog cooker (pit)tailer. with 2 double burners for boiling or pan frying.4'x5' coffen style lid.
picked it up on my trip to southcarolina.
john haney is the pit builder .

Doing a bit of a smoke-a-thon today, for dinner tonight and passover seder.

9:00AM: Fired up the WSM
9:30AM: Brisket goes on. Should have been earlier, but Garden Fresh reneged on their promise to have a whole packer brisket for me. I ended getting two untrimmed flats from Meijer and tied them together fat sides out. Yes, that means less bark, but it'll be a lower, slower cook, less chance of drying out. We'll see how it comes out. Prep was slather in ketchup + mustard, with a homemade rub. Wash is pineapple juice (it's what was open in the fridge) + rub + olive oil.
10:30AM: Two chickens go on (marinated overnight in Goya Mojo, rubbed with a modified version of Gary's poultry rub)
12:00N: Chickens come off, beautiful. I'm planning on crisping the skin under the broiler before serving. Flipped and spritzed the brisket.
2:00PM: Fired up a chimney of charcoal -- may have been a bit on the early side, but the smoke was dying down a bit. When I pulled the top off, there was still a fair amount of live coals, but I figure this way I'm still good for at least 5-6 hours
2:30PM: Put one large slab of baby backs (had been cut in thirds and frozen), slathered with mustard, rubbed with the leftover rub from the brisket plus a couple tbs of Spice House's Gary rub. Spritzed the brisket.

Another update in a few hours.

JoelF wrote:Doing a bit of a smoke-a-thon today, for dinner tonight and passover seder.

Please tell me that the baby backs are on the top rack and the passover brisket is on the bottom rack absorbing the rib drippings.

cito wrote:

JoelF wrote:Doing a bit of a smoke-a-thon today, for dinner tonight and passover seder.

Please tell me that the baby backs are on the top rack and the passover brisket is on the bottom rack absorbing the rib drippings.

You bet. Just don't tell my relatives

The BB's were awesome. Meat pulls cleanly from the bone, good pink smoke ring, and a nice level of spice complemented by the tartness of a bit of Open Pit.
It's 9PM, and the brisket has been holding at 182F for a fair amount of time. I don't want to start a third batch of coals, so if it doesn't get up to 190 soon, I may finish it off in the oven.

(later)At about 9:30, it hit 191F, so I dropped the briskets onto a sheet pan and covered with foil until "Fantastic Mr. Fox" ended, then sliced with an electric knife and put it in the fridge after an appropriate sample. Wow. I'm not saying it's as good as Black's or the Salt Lick in Texas, but Gary's methods put you in the same neighborhood.

Really, this low-slow 'cue isn't hard, just time-consuming. Dedicate a bit of your life to this little obsession, and it can be very, very satisfying.

todays basketball snack.

some smoked, then grilled chicken wings. did em' texas Pete and butter style, korean style, and plain.... mercy. the korean sauced ones are the best wings I have edver eaten..



close up of the korean sauced masterpiece:



thanks for looking, I also have a chuckie still on the smoker for supper.

smoked chuckie, nice smoke ring, imho



made some really nice tacos with a broccoli slaw I whipped up.

Hi Jim, happy belated birthday youngster! (it turns out...I'm a whole two days older than you )

Where did you get the crawfish? Were they the live sack?



your food sure looks good!
dan