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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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BBQ Pit Master Is IN
I got the fire going and am burning down some Apple Logs into coals and then will reload the firebox with more wood. I will then put on TWO Pork Shoulder Roasts.
Each Roast I slathered with Mustard, Garlic Powder, Onion Powder, and Paprika. The Doctor was also in and injected the Pork Roasts with my famous patented Mop..consisting of Apple Juice, Vegetable Oil, Apple Cider Vingar, Brown Sugar and a host of swecret spices.... I also am BBQing a Head of Cabage...cut out the core and fill with Butter and Garlic, Onion and Paprika Powders...Yeah...Baby.... I anticipate a long smoking at 250* F...... I will keep U informed as to my Progress...   
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12-03-2005, 09:46 AM
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Registered
Join Date: Jun 2004
Location: Colorado
Posts: 850
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Dammit tabby... i just ate and now i'm hungry again...
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83 SC (gone) / 72 T (gone) |
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12-03-2005, 09:58 AM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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One of the mistakes I make when using Logs instead of Wood Chunks or Charcoal is that one needs to let the flames die down and turn into coals before putting the meat on.. otherwise you get a much Heavier Smoke taste. I primarily do this because I'm afraid of losing some heat.
However this time I pulled the meat off after about 10 minutes, and let the flames die. Now the Pit is running at about 260* F after hitting a high of about 290* F....
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12-03-2005, 11:17 AM
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Senior Member
Join Date: Jun 2000
Location: N. Phoenix AZ USA
Posts: 28,969
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Might be better if the Nurse had injected these puppies. She is waiting for you on another thread...
Joe A
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2021 Subaru Legacy, 2002 Dodge Ram 2500 Cummins (the workhorse), 1992 Jaguar XJ S-3 V-12 VDP (one of only 100 examples made), 1969 Jaguar XJ (been in the family since new), 1985 911 Targa backdated to 1973 RS specs with a 3.6 shoehorned in the back, 1959 Austin Healey Sprite (former SCCA H-Prod), 1995 BMW R1100RSL, 1971 & '72 BMW R75/5 "Toaster," Ural Tourist w/sidecar, 1949 Aeronca Sedan / QB |
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12-03-2005, 11:20 AM
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GAFB
Join Date: Dec 1999
Location: Raleigh, NC, USA
Posts: 7,842
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Your instincts on the fire are good - sounds outstanding. The next step toward your Black Belt is to eliminate the use of all powdered spices and work with the real thing. Freshly ground nutmeg shaved into a glass of bourbon and eggnog? Unrivaled.
I'm on the home stretch of perfecting my own Texas chili...which uses zero powdered chili OR cumin. I roast and grind my own cumin seeds and also puree my own chilis...I use Ancho, Pasilla, Jalapeno, and Chipotle. Tell me more about the cabbage...
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Several BMWs |
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12-03-2005, 01:31 PM
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canna change law physics
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Tabs, have you tried smoking potatos? I had mashed potatos made some slow smoked potatos...mmmm, served under braised short ribs.
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James The pessimist complains about the wind; the optimist expects it to change; the engineer adjusts the sails.- William Arthur Ward (1921-1994) Red-beard for President, 2020 |
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12-03-2005, 03:31 PM
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A Man of Wealth and Taste
Join Date: Dec 2002
Location: Out there somewhere beyond the doors of perception
Posts: 51,063
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I think I have a recipe for BBQ potatoes....somehere....
The cabage in the tinfoil tends to steam itself with a little smokey flavor... I left to do some shopping and came back put some more Mesquite charcoal and a Maple log on the fire the Roasts internal temp is 145* F.and I am running at abot 220* F. I have made my own Chili sauce for Enchiladas before.... I dunnno sometimes is it worth the extra effort of using fresh spices instead of powdered? I sit that much better for the effort. I can tell you that the right equipment whether it be that $2000 BBQ or $1700 Espresso Maker makes a world of difference...maybe its just easier to turn out a better product, where your cooking mistakes are forgiven, whereas using a cheapo setup and making a mistake is a diaster. I would say that if your interested in a Texas Style Pit BBQ pay the fking money and don't waste your time with anything that Home Depot or even BBQ Galore has..I have been doing BBQ for almost 30 years and I can tell you that I am turning out a substantially better product with the Klose than with anything else. I still think that the Weber kettle is the best for Burgers and Grilled Fish, Steaks Chicken...Its just so easy to use.
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12-03-2005, 03:52 PM
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Just thinking out loud
Join Date: Nov 2001
Location: Close by
Posts: 6,885
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250 is too high. Get it down, closer to 215-220. Dry rub only tabs.
Breaking the pit in?
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83 944 91 FJ80 84 Ram Charger (now gone) |
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12-03-2005, 03:53 PM
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Light,Nimble,Uncivilized
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Damn Teddy, that looks good!
I pride myself on my chili (and chowder) but I've never even though of doing it sans dried, powdered spices. Looks like I have a ways to go. 
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Drago '69 Coupe R #464 |
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12-03-2005, 04:33 PM
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Registered
Join Date: Jan 2002
Location: I'm out there.
Posts: 13,084
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Quote:
P.S. Tabs, you are an artist. That damn smoker is your canvas and you're making me HUNGRY!
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My work here is nearly finished.
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12-03-2005, 05:19 PM
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Registered
Join Date: Mar 2003
Posts: 10,364
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Heh. I just got word that my brother in law will be over a few days before christmas to dig a pit, and he'll be bringing a pig on the hoof. Gonna do it in a pit puerto rican style... mmmmm....
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“IN MY EXPERIENCE, SUSAN, WITHIN THEIR HEADS TOO MANY HUMANS SPEND A LOT OF TIME IN THE MIDDLE OF WARS THAT HAPPENED CENTURIES AGO.” |
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12-03-2005, 06:30 PM
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1970/1982 Porsche 914-6/911SC 2.7 RS
1987 Porsche 911 Targa 3.2
