Topic: Tis the season, BBQ anyone?

[Shamb]

Cheesemaker is forcing me, it's just such a PITA to remove it from my phone, post it to photobucket then post it on here. I think BigMike needs to UP the file size limit so we can post directly to the website!

Teaser!

I'll take a pic of it sliced in a few days. This was the salami before I put it on the BBQ.



Oh btw DO NOT buy a Waring Pro Meat Grinder if you plan on making sausage, yes it comes with the stuffing attachment and NO IT DOES NOT WORK!!

The way it's setup your suppose to grind and stuff at the same time (which I don't like) I prefer to grind first then add all my spices so they get integrated alot better... then stuff.... so these got stuffed by hand after dicking with the grinder/sausage attachment for half an hour.   

[Cheesemaker]

I got a buddy that uses the old skool hand grinder, and stuffer. 


Shamb, I hate posting pictures too.  Just giving you a bad time.   

[Wainiha]

I changed my mind.  I making Tofurkey.

[Shamb [OP]]

blasphemy!

You mean turdunken!

[*** YELLER ***]

okay gang I'm looking into this - - - - Master Forge 31.9-in 800-Watt Electric Vertical Smoker $179.00
so around 200 bucks all totaled is about all I have for this, would it be a decent one for a first smoker

Thermostatically controlled temperature for even, consistent smoking from 100° to 275°
Built-in wheels and handle for easy moving
Smooth operating wood chip loading system
Remote controls temperature, time, internal light, on/off and meat temperature
High output LED light
4 chrome cooking racks
Black powder-coat body
Side wood chip loader
New drip deflector and front access drip pan

Now will that 275* be good enough for poultry don't want to spend allot on the first one cause that's about all I have

[jimbo74]

165 degrees is the minimum temp to cook poultry to, so I think you would be fine with that.....

[Wainiha]

Don't forget carry over temperature. You can pull it before the temp says 165.  Poultry should be checked in the thigh if it is a whole bird.


>>>>I rarely cook light and dark meat together.  especially when it comes to chicken. 

[Cheesemaker]

Dave, are you stuck on electric? 

Cause I have this
http://www.homedepot.com/p/Char-Griller-Pro-Deluxe-29-in-Charcoal-Grill-2828/204216308?cm_mmc=shopping-_-googleads-_-pla-_-204216308&skwcid&kwd=&ci_sku=204216308&ci_kw=&ci_gpa=pla&ci_src=17588969#.UpLq-eI0HXt

And with the side smoker box
http://www.lowes.com/pd_44754-49769-2121_0__?productId=3033621&cm_mmc=SCE_PLA-_-OutdoorLivingRecreation-_-Grills-_-3033621&CAWELAID=1153369954&kpid=3033621&%22cagpspn=pla%22

Got mine for around $150 on sale.  But you don't really need the side smoker, but I love mine.

But I have a buddy that uses the large Weber kettle style, and does very well with it. 

My next venture is gonna be Weber parts and a steel 55 gallon barrel.


and you can use electric, or gas burners, or you can use a basket full of briquets.  and if your lucky you can get it all for cheap.

[*** YELLER ***]

well I like the electric cause Im lazy lol but after further thought and consideration I think I'm gonna save for a Traeger have seen them in action and I might go that route

[Shamb [OP]]

Traegers work very well but are pretty expensive for the cooking space.

I've got roughly $130 into my UDS (ugly drum smoker aka 55 gallon drum)  and it probably cooks as good if not better then anything else i've ever cooked on.

I may use it on Thanksgiving for my turkey.

[Cheesemaker]

I'm with Shamb on this.  Yeah, Treagers are nice, but I can't justify the cost.  Plus you always have to buy pellets, so go briquets, and when Home Depot or Lowe's has their sale, stock up. 

I have buddies that smoke with hot plates, and gas burners.  But down side of electric burners is they don't last, and you will need two of them for higher temps over 170*.  And they have to wired right, or they will burn up wires-cords.  If your not tripping breakers.  And gas, you will need the larger 7+ gallon tanks, and more than one.  The tanks are heavy and will always need refilled.  Gas is nice to start your briquets with. 

I love using briquets and alder wood, cause it gets me out of the house, yeah you have to watch it more.  But I end up tinkering around in the shop getting things done, and when I BBQ I usually have some really good drink with me.  I will get some nice higher end micro beer to enjoy while smoking.  And if I run out of briquets, I have a shed full of alder wood.  Since thats my wood of choice for my fireplace.

I would love to find an old oil tank from a oil furnace.   I've seen some really nice designs using them.  And you can cook ALOT in them.  I would have a big fire box on the side, and get one of those little Harbor Freight trailers to mount it on. 


Well, gotta go.  Need to get my smoke shack setup.  Smoking the bird Wednesday, cause I have to be at work Thanksgiving day.  I think I will smoke up some pork shoulder or tri tip too.  Loves me some leftovers.   

[Wainiha]

We make homemade smokers with old barrels or corugated metal roofing.  Hawaiian style smoked meat, which is wild pig, is done with green/fresh guava wood.

Great thread Shamb!

[Shamb [OP]]

I'd really like to try some exotic woods. I use fruit woods like apple, cherry and peach. Peach is readily available where I live and has a nice subtle smoke unlike some other woods such as hickory or mesquite.

Post pictures!   I will be picking up my prime rib today and I've had the turkey in the garage thawing for the past 2 days.

I will be cracking a Westvleteren 12 for thanksgiving, look it up... rated best beer in the world... you can't even get it in the states. You have to go to a Belgium monastery where it's made by Belgium monks in limited quantity.

I need friends on the East coast, who have access to a beer that dogfish head makes it's their 120 minute IPA.. they don't sale it on the west coast it's between 15-20% and one of my favorite beers. I drink their 90 minute which is available regularly.
Enough of the beer talk I gotta get the house ready for tomorrow!

[Wainiha]

I have no camera for pictures.  I'll send you guava and Kiawe(Hawaiian mesquite) if you like.  Maybe mango wood-don't know if that's good.

I'm making gumbo today for my dads birthday.  Shrimp stock and a roux.  Can't find gumbo file.  Shrimp, chicken, andoullie, and the Trinity.

Sorry no BBQ today.

[Cheesemaker]

I was too busy to get pictures of the turkey today. 

I did a rub.
1/4 cup salt
1/4 cup paprika
1 TB garlic powder
1 TB onion powder
1 TB oregano
1 TB cyanine pepper
2 TB ground black pepper
1 ts bay leaf, ground

And a bacon bikini.  And it turned out awesome!!  It was cooking faster than I wanted, so I let the coals die down somewhat.  While I hung my step mom's xmas lights, and went and got family photos taken at my mom's house.  And I was busy drinking about 6 different flavors of beer today.  So, I'm buzzing right now.  And with a full belly.

[Toymin8r]

I want to try and make a smoker.  Maybe find a commercial refrigerator with a bad compressor or something, then just build an offset fire box to the side of it.   

It's been my experience that most smokers on the retail market are way too expensive, and they are usually made with metal that's too thin.  Thicker steel helps maintain temps but prices on a high end model is astronomical.

[Cheesemaker]

I'm really looking at a UDS.  Now that I saw a dozen food grade steel barrels on CL and hour from me.  For cheap, including one thats a 85 gallon one!! 

Only if I knew how to weld.   

[Shamb [OP]]

Toymin8r there's a guy I compete against in alot of the local comps that has a old cast iron stove on top of a old refrigerator. It works very well!! 

Cheesemaker the only thing you need to weld is the charcoal basket. Everything else is just drilling holes and putting in bolts to hold grates, diffuser plate, castors if you wanna move it around, temp gauge and handles.

Thanksgiving turned out great this year and I was sure to get some pictures!  I will post them soon, I gotta meet a guy that's buying 100lbs of peach from me this morning.

My turkey also cooked faster then I thought, I tossed it on the Q at 12:00 and it was done by 3:00. Had a hard time getting my smoker up to temp for some reason but it ran between 300 and 320* for most of the 3hr's

The prime rib turned out AMAZING as well, I did the perfect prime rib method on allrecipes.com which was kinda nerve racking but it turned out good.

Drank WAAY too much... ending up finishing off a bottle of Radius merlot (i dont drink wine.. ever) after drinking 5 or 6 beers 750ml bottles.

[Cheesemaker]

I'd really would love to learn how to weld, cause this is what I'd really like.

[Shamb [OP]]

It probably took him 4 barrels just to make that...

The openings are additional barrels. That is cool!

[Cheesemaker]

I probably could do it with 3 barrels. 

There are ton of barrels on my local CL right now.  Wish the weather wasn't turning to crap right now.  Or I'd make a trip to the valley.  I'd get three of them.  One for a smoker, and two for burn barrels. 

[Shamb [OP]]

The doors are an additional barrel unless you use 1/2 or 1" flatbar around the edge where you cut it to keep it closed.

Which the shape of the barrel it's kind of a PITA to form it so it doesnt leak air in/out. Also welding barrels are difficult... i wanna say they're like 18-20 gauge steel. I've welded handles on lids and man was that difficult... your basically spot welding on the lowest setting you can get your welder on so you dont burn a hole... and if you burn a hole.. good luck closing it up.. gotta find scraps to fill the gap....  NO FUN!

[Cheesemaker]

But its a cool design tho!!

[Wainiha]

What's on the menu Shamb?

For my family:

Eve:  Shrimp scampi.  onion, garlic, tomato, herbs, wine, shrimp, finish w/ butter (I may add artichoke hearts.  I also might make a fast stock with the shrimp shells to deglaze with)   With French bread.  Maybe an appetizer.

Xmas:  Pork loin brine, and stuffed.  I'll open up the loin till it lays flat on the cutting board, spread the stuffing and roll it up tie it(Roulade-when sliced it will look spiraled).  Seared on the grill, finished in the oven.
         
Stuffing/spread: bacon diced and rederred down.  cook onion, garlic, dried fruit in fat, then add the bacon back, flame with brandy or whiskey.  Maybe a  little mustard?   Country gravy.

Roasted butternut squash and spinach salad w/ mushrooms and a hot bacon dressing.

Merry Christmas Shamb

[Cheesemaker]

I have to work, so no grilling or smoking for me.   


FYI, smoked tuna is the BOMB!!! Got some from a friend. 

[Toymin8r]

I don't think barrels are thick enough to retain the heat.

[*** YELLER ***]

well I found some money in a old mattress and got the Traeger Jr Elite w digital temp, for it's size it's perfect for the wife and I and it's easy and well I like them, Tri Tip Friday night, Brisket Saturday night then whole chicken on Sunday pictures if I remember 

[Wainiha]

Shamb, where you at?  Bust out the latest recipe.

When does the airmail delivery start for Kauai?

[Cheesemaker]

Nice Dave.   Just keep an eye on the digital thermostat.  These have a habit of going out.  Buddy has gone through 3 in the last  couple years. 

[*** YELLER ***]

thanks buddy the Tri Tip turned out good but forgot pictures, Brisket tomorrow with Sausages

here is the weird part, the Traeger "everyday cook book" says preheat grill to 450 and drop in Tri Tip for 45-50 min. okay cool
but the Online recipe said to smoke for 3-4 hours, then cook at 225* for 5-6 hours . . .
2 totally different ways to cook, I want that smoke ring we all crave, the first way worked but I could have done that in the oven . . . so I think Im gonna go with online directions from now on.
now to figure out how long to "warm" some hot links/sausages
whole chicken on Sunday