MMMM.. BRISKET..
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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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Old 02-13-2019, 08:46 PM   #31
Smoking Piney
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Thanks, folks.

Bed time for me tonight.

I'll check in again tomorrow evening
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Old 02-13-2019, 09:11 PM   #32
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Quote:
Originally Posted by SimcoBBQ View Post
Maybe start smoking sausage or hell get a Dutch oven and start making deserts


I was going to suggest getting some cast iron to try new things. Lots of good recipes and options that might be new. Apps, meals, desserts.


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Old 02-13-2019, 10:00 PM   #33
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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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Old 02-13-2019, 10:17 PM   #34
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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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Old 02-13-2019, 10:22 PM   #35
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smoked meatloaf is great
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Old 02-13-2019, 10:24 PM   #36
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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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Old 02-13-2019, 11:15 PM   #37
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Quote:
Originally Posted by Smoking Piney
Adams, recipes are appreciated, but big vision ideas are really what I'm looking for. I want to push past the "traditional" BBQ and get into something more.

Good ideas......time to expand.

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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Old 02-14-2019, 07:42 AM   #38
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Quote:
Originally Posted by Smoking Piney View Post
I'm looking for a muse here. I've smoked my bucket list - ribs, briskets, turkey, chicken, pork butts, rib roasts, leg of lamb, moink balls, pig shots, ABTs....... and just about everything I can think to put in the smoke.

I need inspiration to venture into the undiscovered country. I need something new.

Any suggestions?

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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Old 02-15-2019, 04:53 PM   #39
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Quote:
Originally Posted by cowgirl View Post
I'd suggest an underground pig, if it weren't the middle of winter.
How adventurous are ya?
Jeanie,

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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Last edited by Smoking Piney; 02-15-2019 at 05:19 PM..
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Old 02-15-2019, 05:25 PM   #40
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Whole Pig's head?

BTW, What's a pig shot?
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Old 02-15-2019, 05:42 PM   #41
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Quote:
Originally Posted by BuffettFan View Post
Whole Pig's head?

BTW, What's a pig shot?
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 – ˝ cup
Chili Powder – ˝ tsp
Cayenne Pepper – ˝ tsp
BBQ Rub - ˝ tsp + a light dusting

Preparation:

Cut sausage down to discs about 3/8” thick.
Wrap ˝ 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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Old 02-15-2019, 06:00 PM   #42
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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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Old 02-15-2019, 06:07 PM   #43
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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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Old 02-15-2019, 06:17 PM   #44
Smoking Piney
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Quote:
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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



That's a boatload of shots!
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