gonefishin wrote: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

thanks dan,

i got those crawfish from the crawfish boil @ toons(a to-go care pack from my buddy Danny), previously live from the bayou..

jimswside wrote:thanks dan,

i got those crawfish from the crawfish boil @ toons(a to-go care pack from my buddy Danny), previously live from the bayou..

Ahhhh...one of these days I've got to do a small boil at my house. I actually went down to Nola this year, we got in the day after Mardi Gras (that was by design). I was going primarily for the food anyway. I was hoping to hit the beginning of the crawfish harvest but due to some cold weather...they had none!

take care,
dan

Happy (late) birthday Jim! Nice smoken!

razbry wrote:Happy (late) birthday Jim! Nice smoken!

thanks razbry,

Im gonna keep working on the ribs(im pretty close), but I have to come up with another pork item(not enough time allowed to do a butt), & a chicken item for a non KCBS contest I have coming up.

bb's 2 racks
it is windy out

smoked then grilled korean wings redux:




smoked tomatillo salsa:

jimswside wrote:

razbry wrote:Happy (late) birthday Jim! Nice smoken!

thanks razbry,

Im gonna keep working on the ribs(im pretty close), but I have to come up with another pork item(not enough time allowed to do a butt), & a chicken item for a non KCBS contest I have coming up.

Where is the event at? I will sea if I can get to it and cheer ya on.
Did some Moo and Oink tips and a slab of babys last week on the pit...first of the year smoke went good...Used some lump and lot of hickory. Picked up a new http://www.maverickhousewares.com/et7.htm works great!
Scored some great bbq sauce I tried for the first timehttp://www.mumbobbqsauce.com/ good stuff...need to pick up some more soon.

Cbot wrote: Did some Moo and Oink tips and a slab of babys last week on the pit...first of the year smoke went good...Used some lump and lot of hickory. Picked up a new http://www.maverickhousewares.com/et7.htm works great!
Scored some great bbq sauce I tried for the first timehttp://www.mumbobbqsauce.com/ good stuff...need to pick up some more soon.

nice....

Moo n Oink links are pretty good. i bet you knocked out a good batch of bb's and links.

Pork Chops
Smoked for 45 minutes then finished over open flame. BBQ sauce was date molasses, chipotle peppers, ketchup, brown sugar and apple cider vinegar.

Now that is what a pork chop is supposed to look like...


Getting warm


Sauced and ready

drshoebocks wrote:Now that is what a pork chop is supposed to look like...

No kidding, those pork chops are marbled like quality beef.

ya those chops look great,nice job

I picked up a used WSM on Tuesday, received a copy of Low & Slow yesterday, and shopped for lesson one ingredients at Cermak Produce. Following the directions carefully, the smoker is chugging away quite nicely. I'm really looking forward to lunch in about an hour, and the rest of this summer!

It's hard to resist placing a thermometer into one of the vent holes though!

Mike L wrote:I picked up a used WSM on Tuesday, received a copy of Low & Slow yesterday, and shopped for lesson one ingredients at Cermak Produce. Following the directions carefully, the smoker is chugging away quite nicely. I'm really looking forward to lunch in about an hour, and the rest of this summer!

It's hard to resist placing a thermometer into one of the vent holes though!

Cool and nice find on the used WSM, where did ya score that at? What type of meat's are ya smokin' now?

Cbot wrote:Cool and nice find on the used WSM, where did ya score that at? What type of meat's are ya smokin' now?

I've been checking on Craigslist every now and then, and when somebody posted one, I jumped on it.

I just did chicken today...might try some baby backs and a pork shoulder in the coming weeks. I'm trying to learn how to control the fire through the lessons layed out in Gary's Low & Slow book.

Ed's WSM arrived Saturday afternoon. I invited us over for supper. I'd give him 100% on lesson one.

Thanks Gary!

Lesson one turned out fantastic for me too...WOW!

drshoebocks wrote:Pork Chops
Getting warm

Those are great chops - the pig that keeps on giving!

Perhaps a silly question, but I'm new to smoking, not so new to grilling: I'm getting a new Weber kettle soon -- can I use that for smoking, too, and will Low And Slow help me with that?


Girls just wanna have fun.

i would buy G WIV'S book
low & slow or go to the site thin buy the book
http://www.lowslowbbq.com/

Low N Slow WILL tell you how to smoke with your Weber kettle,
BUT you have to fuss with it FAR more often than with a WSM (about every hour)
Long story short, it's OK for a shorter cooking item like chicken, but for a longer cook like ribs,
in no time at all, you'll be jonesing for a WSM, which will cook for 5 hours easy without fussing (fire-wise anyway).
Lets not even mention something like a pork butt.

Mike, Ed,

Chicken looks terrific, cheers to a delicious summer!

Ann, smart move inviting yourself over to Ed's, find out when he is doing lesson 2.

Enjoy,
Gary

Hey, Teach says I have to do lesson one at least 2 or 3 times. I'm just trying to decide if I want to go through all the effort to do kurt's achiote chicken...

gleam wrote:Hey, Teach says I have to do lesson one at least 2 or 3 times. I'm just trying to decide if I want to go through all the effort to do kurt's achiote chicken...

Ed,

I suggest keeping it simple, both recipe and flavor wise at first. One of the important, but not readily apparent, things happening with the 5-Lessons is you are developing base line preferences for smoke flavor. Kurt, King of Kurtopia's, achiote chicken is wonderful, but best saved until a little farther along in the learning curve.

Low and Slow is a Forest for the Trees teaching method, people see the 5-lessons as learning to cook chicken, ribs and pork shoulder - The Trees. What one is actually learning is basics of fire control, smoke preference, 5-senses clues as to when various meats are ready and overall confidence in their ability to produce Low and Slow BBQ - The Forest.

Enjoy,
Gary

Will do

just fired up the pit . putting sum bb's on for supper(dinner)
useing keith's farm rub (sweet). from fayette packing eads,tn.
going to try sum of E.B.'S org. luv sauce from blytheville,ar
should be mumm goood

Another recipe for smoked leftovers. I did this with Low and Slow Lesson 1-style chicken, but pork should be as good or better.
This recipe is adapted from the Gourmet Today cookbook.

Smoked Chicken Quick Posole
Serves 2-4 depending on hunger, cooking time about 45 minutes, not counting the smoked meat
Serve with finely chopped onion, cilantro, shredded lettuce, diced avocado, lime wedges and sour cream

1/4C untoasted pepitas* (pumpkin seeds)
1/2 lb fresh tomatillos (4-6)
1/2 small onion, sliced
3/4 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/3 C chopped cilantro
1 Jalapeno, roughly chopped
3 large cloves garlic
2 C chicken stock, divided
1/2 C Water
1/2 lb chorizo (optional)
1 to 1.5 lbs shredded smoked chicken (if using larger amount, omit chorizo but recipe will need 2Tbs oil)
1 14oz can hominy, drained and rinsed

1) Toast pepitas on medium heat until they just start getting fragrant and get a touch of brown. Grind fine in a spice grinder
2) Put onion and tomatillos in a large saucepan with water. Bring to a simmer, covered for 10 minutes to soften the tomatillos
3) Put tomatillos, onions and water into a blender with the cilantro, the jalapeno, oregano, salt and cumin, and puree
4) In same (cleaned) saucepan, render the chorizo until it starts browning. If not using chorizo, just heat 2 tbs vegetable oil to just before smoking.
5) Pour in the puree from step 3 -- it will sizzle and spatter. Cook for about ten minutes, it will thicken significantly. Stir often.
6) Add 1/2C stock and ground seeds from step 1, cook another three minutes.
7) Add chicken, hominy, remaining stock, and simmer covered for 20 minutes
8) Serve

* (note: I used pine nuts -- not a proper substitute, you end up with pine nut butter. Not a bad thing, just not right)

Did up two rack's of baby back's on the pit yesterday.
Scored the meat from Whittingham Meats in Alsip. First time I have been to this place, the two slabs looked great and cost about $15.00 for both. Also scored a 40 lbs bag of lump, was in a generic looking bag and marked made by Royal Oak on the bottom. 40 lbs bag was $24.00 and had great large chunks in the bag. Sweet new local hook up for meats -N- Lump!

Picked up some Roadhouse Southern Sunset BBQ Sauce at Casey in Naperville to use on the ribs. I mix it with Mojo rub and it turned out great. The sauce has good flavor and was spicy hot! Yesterday was a good day and the ribs did turn out good, started getting cold in the late afternoon and the wind picked up a bit. The pit was running a little hotter than I like due to the wind. I would for sure check out Whittingham Meats if your ever around this area. I will be back for sure, saw some great looking beef short ribs, HUGH beef briskets and some buffalo burgers.



http://www.rwhittinghammeats.com/index.asp
http://www.caseysfoods.com/
http://www.hotsauceworld.com/rososubbqsa.html
http://www.mojorub.com/

Did up a few pounds of Moo and Oink rib tips late last night. Used some Royal Oak lump, lots of hickory and a bit of apple and cherry wood. Was a great late night roast, weather was sweet even at around 11:30 pm. Used dry rub only, bit of Mojo rub and some crushed red peppers. They turned out great and had a super fat smoke ring. I used a lot of hickory this time and went really light on the lump. Think i smoked em for about 4 hours....was drinking some tall boys 16 oz cans of Busch. Man when I woke up this morning it smelled like I took a shower in Hickory smoke! Ahhhhh dont it smell so sweet!! Took sum photos this time, will have to post em up later.

I channeled my inner jimswside yesterday and smoked some spare ribs that had been lingering in my chest freezer*. Leaner sections got rubbed with white pepper, five spice, and salt; fattier sections got lemongrass, garlic, ginger, miso, fish sauce, scallion and cilantro. After a few hours over hardwood charcoal and pecan wood chunks, the five-spice ones got a glaze of hoisin, chili flakes, garlic, ginger, rice vinegar and minced scallions.

Both kinds turned out really well. I normally don't think of myself as someone who likes glazed/sauced ribs, but the sticky, slightly charred sauce coating the five spiced-rubbed ribs really did it for me. On a place with jasmine rice and steamed gai lan w/ oyster sauce, I had myself a nice little dinner.

-Dan

* Finally almost done with my 1/2 pig from last January...

dansch wrote:I channeled my inner jimswside yesterday and smoked some spare ribs that had been lingering in my chest freezer*. Leaner sections got rubbed with white pepper, five spice, and salt; fattier sections got lemongrass, garlic, ginger, miso, fish sauce, scallion and cilantro. After a few hours over hardwood charcoal and pecan wood chunks, the five-spice ones got a glaze of hoisin, chili flakes, garlic, ginger, rice vinegar and minced scallions.

Both kinds turned out really well. I normally don't think of myself as someone who likes glazed/sauced ribs, but the sticky, slightly charred sauce coating the five spiced-rubbed ribs really did it for me. On a place with jasmine rice and steamed gai lan w/ oyster sauce, I had myself a nice little dinner.

-Dan

* Finally almost done with my 1/2 pig from last January...

those ribs sound really good Dan, I like the asian twist for sure.