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...http://forums.pelicanparts.com/uploa...1133635425.jpg http://forums.pelicanparts.com/uploa...1133635493.jpg http://forums.pelicanparts.com/uploa...1133635548.jpg

Dammit tabby... i just ate and now i'm hungry again...

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....

Might be better if the Nurse had injected these puppies. She is waiting for you on another thread...

Joe A

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...

Tabs, have you tried smoking potatos? I had mashed potatos made some slow smoked potatos...mmmm, served under braised short ribs.

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.

250 is too high. Get it down, closer to 215-220. Dry rub only tabs.

Breaking the pit in?

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. :)

The quest for perfect homemade chili powder is a cult-like thing. It's like people getting all excited about home roasting exotic coffee beans. A nicely done home made chile powder is truly a thing of beauty.

P.S. Tabs, you are an artist. That damn smoker is your canvas and you're making me HUNGRY!

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....