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BrianBinOR
09-24-2006, 03:56 PM
Hello, folks! I'm a new member here. I've been barbecueing for about a year and a half now. I'm a native Oregonian, so a lot of what I do is to take recipes and methods from other parts of the country, pay homage to the methods and themes of those regions, but give them a Northwest twist: Sort of like the way the pioneers coming here on the Oregon Trail brought the recipes of their home regions here, then adapted them to the available ingredients.

JamesB
09-24-2006, 03:58 PM
Welcome! Sounds like your off to a good start... Whatcha cooking on? Post pics when ya can... we like pics!

James.

BrianBinOR
09-24-2006, 08:27 PM
Thanks for the welcome! My smoker's nothing special, just a Brinkmann Pitmaster Deluxe, but for a poor boy it's a step-up from the little Brinkmann "R2D2" smoker with which I started.

I'm bad about picture-taking, but I'll do my best.

Westexbbq
09-24-2006, 08:28 PM
Welcome to the camp and enjoy.

MilitantSquatter
09-24-2006, 08:30 PM
Welcome Brian....

Pig Headed
09-24-2006, 08:34 PM
Welcome aboard Brian. Anywhere near Eugene?

Rickwieser
09-24-2006, 09:04 PM
welcome. jump on in.

Sawdustguy
09-24-2006, 09:20 PM
Welcome aboard Brian. Glad you joined us.

Greatgrills
09-24-2006, 09:21 PM
Welcome:-P

SloppyQ
09-24-2006, 09:35 PM
Welcome to the hood

thillin
09-24-2006, 09:41 PM
Welcome Brian.

thirdeye
09-24-2006, 09:53 PM
Hey Brian,

Glad you decided to drop by.

slat
09-24-2006, 10:21 PM
Welcome Brother Brian.

timzcardz
09-25-2006, 03:21 AM
Welcome Brian!

Everyone adapts whether it be regional, heritage, or just taste preference. That's what makes it so interesting. If no one adapted then everyone's Q would be pretty similar, if not identical.

rbsnwngs
09-25-2006, 07:54 AM
welcome aboard

Fredbird
09-25-2006, 09:56 AM
Welcome aboard Brian!

Arlin_MacRae
09-25-2006, 10:01 AM
Welcome, Brian, from a transplanted Oregonian. The rust was getting too thick so I had to leave. ;)

Twist away, bro - but be sure you share!!

Arlin

PimpSmoke
09-25-2006, 09:19 PM
Welcome

Sledneck
09-25-2006, 10:07 PM
Welcome

BBQ_MAFIA
09-26-2006, 12:55 PM
Welcome

HoDeDo
09-26-2006, 01:02 PM
Welcome Brian! Learn somethin here everyday.... I know I do!!

spicewine
09-26-2006, 01:51 PM
Welcome Brian!! Enjoy the site and post often!!

Spice

SinginBob
09-26-2006, 02:45 PM
Welcome! BTW, did you know the Oregon trail originated in Independence, MO. It's a suburb of Kansas City where we make the best BBQ in the World!!

MoKanMeathead
09-26-2006, 06:01 PM
Welcome to the site Brian!! Enjoy!!

Roo-B-Q'N
09-26-2006, 06:04 PM
Welocme aboard Brian!

nonthink
09-27-2006, 12:22 AM
Welcome aboard Brian. Happy smokin'

BrianBinOR
09-27-2006, 12:34 AM
Thanks for the welcome, everyone. I particularly appreciate the comments about adapting. Let me throw my "Oregonized" brisket recipe out there and see what people think:

2 medium sweet yellow onions, sliced thin
2 Oregon Myrtlewood leaves (very similar to bay leaves)
1/2 cup soy sauce
1 bottle Oregon Pinot Noir
1 head of garlic -- bruise and peel the cloves but do not mince
1/2 cup Worchestershire sauce
1/4 apple cider vinegar
1/4 cup salt
1 6-pack Deschutes Brewery Black Butte Porter

I marinate the brisket in this recipe for 3 days. Then I remove the brisket and add my own dry rub to the fat side. The recipe sort of changes each time I make it, but it includes a 3 to 1 sugar to kosher salt ratio, along with white pepper, chili powder, paprika, ground cumin, ground oregano, mustard powder, ground sundried tomato, ground rosemary, garlic powder and onion powder. I pour the marinade into a large steel roasting pan which sits below the brisket in the smoker. I smoke it for 12-15 hours, fat side up, using the big 3 of the Northwest: Alder, cherry, and apple. After the 4th or 5th hour, I take the brisket and set it into the drip pan for the remainder of its time in the smoker.

After it's done, I serve the brisket with my Northwest style barbecue sauce:

1 cup marionberry syrup
2 15 oz cans tomato sauce, no salt added
1/4 cup apple cider vinegar
1 tbsp kosher salt
1 habanero pepper
4 cloves fresh minced garlic
1 tbsp honey
1 tbsp ground oregano
1 tsp ground rosemary
1 pinch driend mint flakes
1 tbsp yellow mustard
1 tsp Hungarian paprika
1/4 tsp black pepper
2 Oregon myrtlewood leaves
1 tsp ground cumin

Combine tomato sauce, syrup, vinegar, habanero, and salt in a small saucepan. Bring to a boil over medium heat, stirring constantly. Add the rest of the ingredients, reduce heat to low, simmer 3 hours or until habanero releases desired amount of heat. Remove and discard habanero, remove sauce from heat, and let cool.

BrianBinOR
09-27-2006, 12:37 AM
Welcome aboard Brian. Anywhere near Eugene?

Just across the river, in fact, in Springfield.

Oh, and sorry for the slow replies, everyone. I started Culinary school yesterday, and between that and being a SAHD, my plate's pretty full (pun intended).

Norcoredneck
09-27-2006, 03:18 AM
Welcome. Looking forward to hearing from you.

jt
09-27-2006, 10:53 AM
Welcome!

Jeff_in_KC
09-27-2006, 12:36 PM
Welcome Brian!

we'll smoke u
09-27-2006, 05:16 PM
A Big Welcome

frognot
09-27-2006, 05:27 PM
Welcome aboard Brian!

Arlin_MacRae
09-27-2006, 05:35 PM
Brian, that marinade looks terrific! I'd never heard of myrtlewood leaves being used like bay leaves. I know the wood is gorgeous, but didn't know some parts were edible.

I'd like to try both your recipes, actually, but I think I might just leave the meat up and out of the wet for a traditional cook. Maybe inject with some of that marinade, too. I can get a decent Oregon pinot here, but I'd be willing to bet Black Butte Porter has only been in the state once or twice - and probably because it was in my suitcase!

Thanks for sharing!

Alin

Grumpy's Q
09-27-2006, 06:15 PM
Welcome aboard Brian!

BrianBinOR
09-27-2006, 08:48 PM
Arlin,

Thanks for the kind words. I recognize that the soaking portion of the process is nojn-traditional, but I assure you, it's delicious. And it makes a great au Jus for Brisket French... er... Freedom Dips.

Which Oregon Pinots can you get? I'd be happy to recommend one I recognize. As for the absence of Deschutes, thanks for reinforcing my commitment to living out my days here in Oregon. Not sure I could live without our microbreweries.

BrianBinOR
09-27-2006, 09:02 PM
PS

I blog, and often it's about my 'Q. Here is an entry on the near disaster (http://mementomoron.blogspot.com/2006/05/pulling-my-fat-out-of-fire-literally.html)that revealed to me my priorities when it comes to 'Q (The story occurs back when I was still smoking on a little Brinkmann "R2D2"-style smoker.