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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-13-2019, 07:46 PM | #31 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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Thanks, folks.
Bed time for me tonight. I'll check in again tomorrow evening
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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02-13-2019, 08:11 PM | #32 |
On the road to being a farker
Join Date: 12-27-17
Location: Iowa
Name/Nickname : Justin
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02-13-2019, 09:00 PM | #33 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I'd suggest an underground pig, if it weren't the middle of winter.
How adventurous are ya?
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-13-2019, 09:17 PM | #34 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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You need some Gator.
https://www.youtube.com/watch?v=9E8SvGTGodo PS, dude don't have a clue. Now you should know how to do it right: https://www.youtube.com/watch?v=fU-oiO5wFuM
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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02-13-2019, 09:22 PM | #35 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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smoked meatloaf is great
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Let's all just calm down and smoke a fatty |
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02-13-2019, 09:24 PM | #36 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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You could adventure into the extreme unknown and go with...SPAM. . But seriously, smoked then fried, chicken or ribs. Different styles of fatties. Smoked nuts. Scotch eggs. Smoked cordon bleu. Or start researching charcuterie and that might keep you busy for a while!
It may not be helpful, but I have watched videos on YouTube to get ideas. I like veggies so smoked onions with with the tops scooped out and cheese on top, sausage or beef stuffed onions, smoked cabbage stuffed or just seasoned and smoked, baba ghanoush, sausge stuffed zucchini boats, stuffed portabella, potato bombs. There are plenty more books, but I like the BBQ Bible as a way to help expand your horizons.
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9 out of 10 cannibals agree...vegetarians taste better! |
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02-13-2019, 10:15 PM | #37 | |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Quote:
So I've had a rough idea I've been mulling over. I haven't quite nailed it down, so it's still a (mental) work in progress. Everyone treats brisket as the Holy Grail of barbeque - that which has to be mastered and perfected. Don't get me wrong here, brisket is awesome. However, I rarely see people get creative with it... I experimented with a brisket sausage. It came out pretty well after I got over the shock of "I'm going to buy a whole packer and grind it up." I'll share my current thought: What about stuffing a brisket somehow? Fillet it open and fill it with something: Jalapeno cornbread dressing? Maybe some beefy variant of a turducken? Grind the point and stuff it in the flat? Or stuff it with candied pork belly cubes??? What about a brisket "porchetta"??? Am I nuts? David
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like its a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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02-14-2019, 06:42 AM | #38 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
I'm late to the party and the thread is long, so I don't know what all has been covered in all of other replies? Look at your craft of smoking as a learning tool, there is always something around the next curve for you to explore and try. While I am not a big fan of the Steven Raichlen books like "The BBQ Bible" for a beginner, simply because they are too diverse. To a beginner they can become confusing because he jumps all over the place. They are also often referred to as "Everything but the Kitchen Sink" books. Don't misinterpret my message; They are not bad books, but they can become overwhelming and confusing to a newbie. With that said, they are great books for inspiration and new ideas in a quest for trying something new. They contain many recipes for world-wide foods, many which are great at the table. Also, if you're at a stalemate with your finished food product, try your hand at curing meat, or even making sausage. They are diverse areas of quality homemade foods. Keep your new projects simple the first time out and don't over-think them, or they might seem too difficult to revisit. (IE: The first few times you don't have to try and stuff your sausage into casings, patties can taste just as good.) This way you try the experience without sinking a lot of funds into equipment you might never use again. You don't need to buy equipment to try new things, many butchers are willing to grind the meat for you as long as you purchase it from them. Even for curing, Morton's tender Quick is readily available locally so you don't need to buy a scale the first time out. Keep It Simple. Good luck and be sure to share your journey into flavors with us. . |
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02-15-2019, 03:53 PM | #39 | |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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Quote:
I'm fairly adventurous, but I don't have a spot for the pit. I think I'm going to pay more attention to better and more creative sides. To be honest, I really don't give sides much attention now, when I do know that great sides can really put a plate over the top.
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS Last edited by Smoking Piney; 02-15-2019 at 04:19 PM.. |
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02-15-2019, 04:42 PM | #41 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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Pig Shot:
Kielbasa qty 2 Bacon 16 oz packages qty 2 Cream Cheese 8 oz Mexican 4-cheese blend 1/2 cup Green Chiles Diced 3 oz Brown Sugar ½ cup Chili Powder ½ tsp Cayenne Pepper ½ tsp BBQ Rub - ½ tsp + a light dusting Preparation: Cut sausage down to discs about 3/8 thick. Wrap ½ slice of bacon around the disc and fix in place with a toothpick to form a cup or skewer several shots (10 skewer can hold 4-5 shots). Soften cream cheese and mix in cheese blend and chiles Pipe or spoon the cream cheese blend into the shot Mix the brown sugar, chili powder, and cayenne pepper together and sprinkle on top of cream cheese filling Lightly sprinkle with BBQ rub Cook indirect around 280-320 degrees until bacon has crisped up (approx 60-90 minutes). They're a pretty good appetizer.
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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02-15-2019, 05:00 PM | #42 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Pig Shots are a fair amount of work in prep, but the resulting exclamations of delight from guests is worth it.
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Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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02-15-2019, 05:07 PM | #43 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Fingerlickin Jason used to make great pig shots. Seems they were popular for awhile like MOINKS, then faded away.
https://www.bbq-brethren.com/forum/s...ight=pig+shots
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-15-2019, 05:17 PM | #44 | |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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Quote:
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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