| SkullandBonesSkateboards.com Forum Index » SKARFING MATERIAL » Fall is approaching...(BBQ thread) |
|
Page 1 of 2 Goto page 1, 2 Next |
|
| Author |
Message |
| MMS |
 Posted: Tue Oct 02, 2007 2:01 pm |
 |
|
ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
|
Or as we like to call it in TX...Late Summer.
To me that means Bar B Que season! (Only a fool would stand watch over a pit in 90+ degree weather, below 80 and it's on!)
***Before I go any further...this about slow smoking...not grilling...indirect heat...not direct***
Going out Sunday with my buddy whose father in law owns a 50 acre Pecan Orchard to load up on cooking wood. So stoked. Chainsaws, beers, buds...what better way to spend a Sunday morning?
So I ask my fellow SnBers...
Whatcha like? Pork? Beef? Poultry?
I've got a recipe for a smoked pizza I'm gonna try for the first time.
Met some folks that make custom sausage. Sounded weird to me too. They'll season it how you like, any meat, etc. etc. I'm gonna check out some Buffalo (American Bison) Garlic Onion sausage. mmmmm....
I found some ribs out in the deep freeze that I did at the end of Spring (Early Summer)..killer lunch. That's what got my BBQ on.
Recipes?
Wood choices?
Wet Ribs or Dry Ribs?
Post up smokers! |
_________________
I'm kinda over it... |
|
| Back to top |
   
|
|
|
| dooms_dave |
| Posted: Tue Oct 02, 2007 4:10 pm |
|
|
Joined: 17 Sep 2002
Posts: 2045
Location: plain'ol' texas
|
pork ribs+dry rubbed+apple wood=
brisket would do nicely as well. though I'd definitely go with somethin more like pecan or oak for that one. damn. now i have my weekend cut out for me.  |
_________________
got to have:
Cab Full Dragon. red 7-ply |
|
| Back to top |
|
| MMS |
| Posted: Tue Oct 02, 2007 4:19 pm |
|
|
ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
|
I'm a dry rib guy too.
Pecan is my favorite all purpose wood.
I had a bunch of Peach that was killer for fish and chicken...really light, almost sweet smoke. I've had cherry wood too, pretty good. Never tried apple. hmmmmm.
I'm on the quest for the new primo recipe. I've got my ribs, and brisket down. I'm looking for something different.
Smoked baked potatoes rule.
Slice and gut a jalapeno, fill it with Monterrey Jack, wrap it bacon...mmmmmm |
_________________
I'm kinda over it... |
|
| Back to top |
|
|
|
| strohsbro2 |
| Posted: Tue Oct 02, 2007 9:56 pm |
|
|
|
Joined: 06 Jan 2003
Posts: 15037
Location: Indiana
|
I mostly prefer wet ribs, but sometimes wet and dry.
I've done ribs, shoulders, boston butts, chicken, turkey, pork tenderloins, chops, fish, and squirrel.
Pecan wood isn't very abundant around here, but I like it.
I mostly use combinations of Apple, Cherry, Oak, Ash, and Hickory.
My neighbor butchers hogs in the winter. I've helped a few times and we've made some killer sausage. |
_________________
All your Tony Hawk boards belong to me! |
|
| Back to top |
|
| Hanoibomb |
| Posted: Thu Oct 04, 2007 9:32 am |
|
|
ORDER OF THE SKULL
Joined: 17 May 2005
Posts: 912
Location: Central TX ditches
|
Dry ribs.
Mesquite Smoked Texas Brisket.
Lone Star.
Repeat. |
_________________
Absolute music. Roll around. Bubble Gum. |
|
| Back to top |
|
| DUBS |
| Posted: Thu Oct 04, 2007 9:52 am |
|
|
ORDER OF THE SKULL
Joined: 08 Jul 2006
Posts: 5715
|
Strohs-- I'm trying to think of a way to ask to try some of your sausage with out it sounding homosexual, and I just can't do it.
Can you fed ex meat?
  
GOB--I've never done any slow cooking like what you're describing, but I just wanted to get replys from this topic so I can find some stuff to try.
Please continue the discussion.... |
|
|
| Back to top |
|
|
|
| MMS |
| Posted: Thu Oct 04, 2007 9:54 am |
|
|
ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
|
Hanoibomb wrote: Dry ribs.
Mesquite Smoked Texas Brisket.
Lone Star.
Repeat.
Yessir!
We went out to the Salt Lick a few months ago. I was really disappointed, all really bland. Need to make a trek to Lockhart. |
_________________
I'm kinda over it... |
|
| Back to top |
|
| strohsbro2 |
| Posted: Thu Oct 04, 2007 10:02 am |
|
|
|
Joined: 06 Jan 2003
Posts: 15037
Location: Indiana
|
I think it could be done. We sent some BBQ to an aunt of one of the guys in Florida before. We packed it in dry ice. That was cooked meat, but I'm sure it could be done with raw stuff too. It'll probably be after Thanksgiving (at the earliest) before we do any butchering though. |
_________________
All your Tony Hawk boards belong to me! |
|
| Back to top |
|
| MMS |
| Posted: Thu Oct 04, 2007 10:13 am |
|
|
ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
|
A 12 pound brisket usually takes me about 16 hours to cook. I let go about half the time uncovered. I wrap them in foil for the last half...get to steam in their own juices.
I've had 8 on here
Need to clean her up a bit:
Hopefully I'll be building a brick/stone smokehouse soon. It will go here next to our current project...Guesthouse, Game Room, Studio, Party hut...
 |
_________________
I'm kinda over it... |
|
| Back to top |
|
|
|
| Hanoibomb |
| Posted: Thu Oct 04, 2007 1:03 pm |
|
|
ORDER OF THE SKULL
Joined: 17 May 2005
Posts: 912
Location: Central TX ditches
|
| The Salt Lick is tourist BS, as you should know. If you're not up for the drive to Lockhart,for both Smittys and Kreuz, and you're scared of venturing (it's an add for Venture) east to Sams, Stay home and hit that BBQ joint off of 57th street. Als? |
_________________
Absolute music. Roll around. Bubble Gum. |
|
| Back to top |
|
|
