Author Topic: BBQ Style  (Read 205416 times)

Offline thebigbaker

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Re: BBQ Style
« Reply #2250 on: January 05, 2013, 08:16:39 PM »
Wow, looks deeeeeelicous!  Cubed and fried sounds like heaven.  If ya do that, we are going to demand pictures of those too!
Jeremy Baker

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Offline roguejim

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Re: BBQ Style
« Reply #2251 on: January 28, 2013, 04:20:55 AM »
This was a spur of the moment smoke-out.  Bought a cheap (SELECT grade) 12lb  brisket, and decided to do the "hot and fast" method, i.e., smoked it at 350F instead of 225F.  Cut the time at least in half, and the smoke profile is good.  Cut back a bit on my rub this time.



At 165F I.T.  Some guys foil it at about this point, but I let it ride and get darker.



Here it is at 190F.



Time to add some beer, foil it, and throw it in the oven.



Waiting patiently.



Done.  A lot of this will be made into tacos with my chile piquin sauce.







 

Online mtnrockhopper

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Re: BBQ Style
« Reply #2252 on: January 28, 2013, 08:21:30 AM »
Great. Now I'm hungry.
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Offline euge

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Re: BBQ Style
« Reply #2253 on: January 28, 2013, 10:24:12 AM »
Damn... I love me some brisket tacos!

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

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Re: BBQ Style
« Reply #2254 on: January 28, 2013, 11:00:26 AM »
Awesome looking bbq, Jim! :)

Keep up the great Q!
Ron Price

Offline phillamb168

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Re: BBQ Style
« Reply #2255 on: February 04, 2013, 05:24:17 AM »
Did my first cold-smoked sausage (cajun andouille) last week. Was nervous about eating it despite the use of pink salt. So far, so good, no botulism poisoning! Will do again. Next up is a pepperoni.
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Offline bluesman

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Re: BBQ Style
« Reply #2256 on: February 04, 2013, 07:45:13 AM »
Did my first cold-smoked sausage (cajun andouille) last week. Was nervous about eating it despite the use of pink salt. So far, so good, no botulism poisoning! Will do again. Next up is a pepperoni.

Nice!

What was your recipe/process detail for andouille...and pic.  :)

Pepperoni is a favorite of mine.
Ron Price

Offline phillamb168

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Re: BBQ Style
« Reply #2257 on: February 04, 2013, 09:38:35 AM »
Did my first cold-smoked sausage (cajun andouille) last week. Was nervous about eating it despite the use of pink salt. So far, so good, no botulism poisoning! Will do again. Next up is a pepperoni.

Nice!

What was your recipe/process detail for andouille...and pic.  :)

Pepperoni is a favorite of mine.

Ruhlman Chapter 23 verses 15-30

J/k... will post when I get home. It's the cold-smoked andouille from Charcuterie.
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Offline bluesman

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Re: BBQ Style
« Reply #2258 on: February 04, 2013, 10:39:28 AM »
Did my first cold-smoked sausage (cajun andouille) last week. Was nervous about eating it despite the use of pink salt. So far, so good, no botulism poisoning! Will do again. Next up is a pepperoni.

Nice!

What was your recipe/process detail for andouille...and pic.  :)

Pepperoni is a favorite of mine.

Ruhlman Chapter 23 verses 15-30

J/k... will post when I get home. It's the cold-smoked andouille from Charcuterie.

:)
Ron Price

Offline euge

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Re: BBQ Style
« Reply #2259 on: February 04, 2013, 12:27:26 PM »
Did my first cold-smoked sausage (cajun andouille) last week. Was nervous about eating it despite the use of pink salt. So far, so good, no botulism poisoning! Will do again. Next up is a pepperoni.

How many days did you hang the sausage after smoking?

The salt #1 I think is excellent and very safe for the short term but if you want to go for weeks or months then one should use the #2 formulation.

When I get the time I'm gonna do some fermented sausages. Happen to be very fond of the Spanish-style dried chorizo!
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline redbeerman

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Re: BBQ Style
« Reply #2260 on: February 04, 2013, 12:56:53 PM »
Happen to be very fond of the Spanish-style dried chorizo!

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Offline roguejim

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Re: BBQ Style
« Reply #2261 on: February 24, 2013, 02:58:48 AM »
Twin butts.



Done.  Most will go into tacos.




Offline gmac

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Re: BBQ Style
« Reply #2262 on: February 24, 2013, 10:22:59 AM »
Without going back through all 151 pages on this thread, does anyone have a good recipe for stuffed pork chops on the BGE?  I've got some friends coming over and I was thinking of buying some real thick chops and stuffing them with something but I'm not sure what.  Was thinking about either a breadcrumb/cheese sort of combo but I'm really open to other ideas too (crabmeat mix of some sort comes to mind).  Thought about going low and slow for a couple hours to get them nice and smokey and then cranking up the heat to finish them off.
Suggestions please...

Offline euge

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Re: BBQ Style
« Reply #2263 on: February 24, 2013, 11:44:45 AM »
I do a cornbread jalapeño pecan stuffing for pork-chops. You can use the stove-top brand of cornbread stuffing and add the peppers etc...

They come out great on the egg at 375F for an hour or until the center reads 155ish.

http://www.homebrewersassociation.org/forum/index.php?topic=5136.msg144253#msg144253
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

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BBQ Style
« Reply #2264 on: February 24, 2013, 08:19:21 PM »
Ron Price