BBQ

[veganray]

Cool man. My memory is very long. Feelings weren't hurt. I was just calling you out for being a negative whiny bitch with no sense of humor. When I'm in Fredericksburg this year I'll stop by guinea station road and we'll see who the little bitch is then.

It'll be your mom; you can say hi to her when you stop by, if I don't have her out on the corner making me some cash.

[Wabbajack]

does this thread title make you mad veganray?

[veganray]

No, but your idiocy does a little…

[uNicedmeMan]

VR- do you ever make your own chipotles with the peppers Biscoe grows?

[veganray]

Both he & I smoke a variety of peppers, including jalapenos (i.e., chipotle), cayenne, Trinidad scorpion, bhut jolokia, naga morich, fatalii, habanero, and many others. His "Hawk Hollow Heat" sauces & the hot sauces I serve when I cater events are made exclusively with smoked chiles.

[uNicedmeMan]

Badass. I would like to sample up on some varieties of smoked peppers.

Do you smoke tofu? I had some smoked tofu a few months ago and it was really really good.

[veganray]

Oh, yeah. When I fire up the smoker, I grab everything I can get my hands on & throw it in. Meats, fish, tofu, tempeh, grains, herbs, hops, veggies, fruit, you name it - I have quite an affinity for the flavor of smoked foods.

[biscgolf]

Oh, yeah. When I fire up the smoker, I grab everything I can get my hands on & throw it in. Meats, fish, tofu, tempeh, grains, herbs, hops, veggies, fruit, you name it - I have quite an affinity for the flavor of smoked foods.

...he left out "pole"

[veganray]

Why, you!!

My memory is very long…

[biscgolf]

...so's mine... and i know where you live...

[RustyP]

I've got a venison ham in the deep freeze that I'll be thawing out soon. My last one was stuffed with bits of bacon every few inches, dry rubbed (mostly black/white pepper, smoked paprika, brown sugar and salt), then covered in bacon slices before smoking over hickory. Tasted great and the bacon kept it juicy, but I wouldn't mind trying something different with this one. Any ideas on a good rub for venison, or other techniques for adding/keeping moisture in the meat?

[veganray]

Caul fat. Indespensible for venison. Do your rub, wrap the ham in the caul fat net, & smoke away. Try a little espresso powder in your rub for extra yumminess.

[dgdave]

Just made a fucking awesome meatloaf

[MR. WICK]

Forgot to take a pic, but yesterday I smoked a chuck roast.

Dry rubbed it with a special mix (a little on the tangy/spicey side) and let sit in the fridge for 24 hrs.

Smoked using a little bit of hickory for around 4 hrs (till the temp hit 140) then wrapped in tin foil and continue until the temp was about 170ish. Took it off and let it sit in a cooler for about an hour and a half.

Pulled it all apart and mixed in with some bbq sauce then served on buns with dill pickle slices on it. Was awesome!! Especially since I've never done a chuck roast before.

I'm using the smoke n' grill.

[Wordgie]

Love me some BBQ! I've got a Char-Griller with the smoker box and I've used it a few times. Done chicken leg quarters a few times, twoce by brining. Never done it before that and made all the difference.

Here's some pics of one of the pork butts I've done. The rub is brown sugar, black pepper, kosher salt, paprika, cayenne pepper and thyme. I use a throw away pan with water to catch the juices and create steam.





I'm a big fan of John Boy and Billy Grillin' sauces and got some of the Eastern Carolina (I'm more into the Carolina style BBQ) sauce. I thought it was a finishing sauce, but it's actually a basting sauce/marinade. I tried it on my sandwich and was disappointed. I used the right way last month and what a difference!

My intention was to pull it, but I didn't let it stay in the heat long enough. It sliced up great, though.



For sauces, I like Sticky Fingers, JB&B's, Stubb's and Sweet Baby Ray's.

No thread about BBQ is complete without some Rhett and Link....