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Foiling does not negate the bark buildup as the bark forms prior to folding. But, foiling does soften the bark up. If you don't want it as soft, don't foil it. But, I like the braising aspect that the foiling at the end adds.Don't be nervous. One, smoking butts is one of the easier meats to smoke with. Two, using a WSM makes it very easy.
This is true. Maybe the most forgiving piece of meat on the planet.'bryhamm said:
Watched it, but it kinda sucked. It wasn't very interesting at all. Focused on all the drama around cooking rather than the cooking itself.
Best in Smoke is the name of the winner of our BBQ contest for the grand champ (best combined score). I own the domain name. Go to BestInSmoke.com and it redirects to my site.As for the weekend, all I grilled was brats and beans. Beer, jalapeno cheddar and apple brats from a local butcher. Their apple brats are so good they have ruined all mass produces brats for me. Also did some bacon smoked beans. Two big cans of Bush's with brown sugar and garlic added with one inch squares of maple bacon on top, smoked with cherry for 3 hours and at the end I had the brats over the beans, dripping down into them. This weekend is going to be an epic grill session. Got the food editor of a local magazine coming over for some Q. Doing our own version of surf and turf. Prime rib, salmon and possibly a french cut pork roast along with bruschetta and moink balls for apps - all done on the grill.'Tony Jabroni said:
You might want to look for high heat cheese for that or you may lose a bunch...
Just pulled the trigger on this one. For anyone else in the market, here is the cheapest I have found it:http://www.yardandpool.com/Maverick-ET-732-Remote-Smoker-Thermometer-p/et-732.htm$56.99 (additional discount for BBQ Month) and free shipping.
I hated it too.
I'll be doing a United Way fund raiser event on Saturday20 whole chickens sold as 1/2 dinners or 1/4 dinners100 sausage dogs200 hot dogs6 slabs of BBsBaked BeansAlso selling water and gatoraidHope to raise $1000.00
That sounds like heaven to me. BBQ'in for the masses for a good cause. Good luck.'Megla said:
Storms all weekend forecasted.
I did grill up chicken legs last night to tide me over today. I used a "leg holder" my aunt bought me and it worked very well. Until I knocked it off my table, stepped on it and bent it to ####. 
Total usage: 2 cooks. 
http://www.google.com/products/catalog?q=chicken+leg+grill+rack&hl=en&rlz=1R2ACEW_enUS411&prmd=ivnse&resnum=2&wrapid=tlif130532601867810&um=1&ie=UTF-8&tbm=shop&cid=16873753914250334428&sa=X&ei=1rHNTcB9zNOAB4O5tckM&ved=0CGIQ8wIwAA&biw=1259&bih=891#
I can't think of any reason not to. I'd imagine that end piece to add charcoal/wood would probably be better off left out to allow some kind of air flow to the charcoal/wood, but that seems simple enough. I've wanted to try the Hawaiian pit with the banana leaves and such too, but haven't yet. Seems like it would be fun.
I helped with an Imu on Maui a few years ago. I don't know how traditional it was because it involved a lot tin foil and disposable roasting trays. All we did was have a big fire with about 50 good sized rocks in it. About 9pm the hot rocks were shoveled out of the fire and transferred to a shallow pit. They were then covered in a couple layers of banana leaves. The food trays were placed on top of them. Ti leaves and more banana leaves were placed on top of the trays. Then moist burlap was layered on top of that. A large canvas tarp then went over the whole thing and the edges were buried in sand to keep the steam in. It was uncovered mid afternoon the next day and everything was awesome.
My dad bought some box online that is supposed to do the same thing. He has used it quite a few times. I can't remember the name of it but I will find out and post it.
Don't know if it is exact, but it looks a lot like that.
Had a huge storm come through Saturday at around 1245pm that kind of hurt our sales but we were still able to make $750.00 for you United Way drive.Towards the end we were selling whole chickens for $6.00 and they were flying out of there, but we were only making about $3.00 bucks a chicken at that price.
Try marinating them in Baby Rays Stakehouse Also a in depth link to saltinghttp://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
I don't have any Baby Rays Stakehouse, but the link you posted was the first thing I read when I tried googling for info. Not that I have a choice because I already bought the steaks, but I will give the salt thing a try. Besides, I am comfortable with that because Fanatic's blog helped me like I was saying and it's a process I know. Since I usually buy higher quality of meat, I prefer not to add too much for it. I fall in the category of the meat is the show. Question, a very long time ago I worked at a steakhouse and I remember the chef talking to us about steaks. I vaguely remember him saying there is little difference in quality with Filets in regards to Choice vs Prime. In anyone's opinion, do you think this is true or close to true for Select vs Choice (in regards to Filets only)?Thanks again Megla for the link and a fast response.
That sucks about the storm... We had lousy weather most of the weekend. It misted all day on Sat and it was pretty cold for mid may. It never got above the low 50's. We had a propane heater going the entire time and it made it pretty nice since my cousin has a covered patio, but without it, we would've been cold once the sun set.
Nice. I had a box of seville oranges so I went with the truly authentic recipe (lemon vinegar etc is an imitation of the sevilles). I used the butt from a young feral pig about 7 pounds worth, but much leaner than store bought. I also overcooked one side of the pan but most of it was awesome and a big hit. I have a big grass fed brisket thawing. I want it tender as that pork. Suggestions?
Foil the brisky. We do high heat brisket. Which is a bit of a misnomer as we're talking about doing it at 275-300 rather than 200-225. I smoke mine in an aluminum pan for 3-4 hours, mopping every 30 minutes or so after the first hour (to let the rub stick to the meat so it doesn't wash off in during the mopping), then I give it one more really heavy mopping, cover the pan with foil and coo the rest of the way like that. The fluid (both from the beef and the mop sauce) will steam the meat inside the foil and it will hyper-accelerate the breaking down of the connective tissues and give you the desired results. It may not be quite like pulled pork, but that's the best way to get there consistently...'Chaos Commish said:
We'll be smokin up the garage. I need to remember to get a pic of the inside of my dad's garage door. he always grills on one side when it rains, and the two car garage door is all smoke stained on the one side.weather
I've grilled at the edge of my garage, but never smoked. Might have to try it this weekend. Part of me want to set up a fan to blow the smoke out, but not sure if the added "wind" will effect the smoker or not.We'll be smokin up the garage. I need to remember to get a pic of the inside of my dad's garage door. he always grills on one side when it rains, and the two car garage door is all smoke stained on the one side.
You won't need the fan. The smoke will find its way out. We've set up poker tables out there while smoking in the garage and had no problem. It's not like you'll have three feet of smoke hanging in the ceiling. Just set up the grill just inside the door so you don't get wet. So what if the top of the grill gets wet...I've grilled at the edge of my garage, but never smoked. Might have to try it this weekend. Part of me want to set up a fan to blow the smoke out, but not sure if the added "wind" will effect the smoker or not.We'll be smokin up the garage. I need to remember to get a pic of the inside of my dad's garage door. he always grills on one side when it rains, and the two car garage door is all smoke stained on the one side.
I have a brisket recipe that includes Dr Pepper
Do tell. I am going to slow cook as much as possible this summer.The brisket I did a couple days ago came out fine as far as meat quality and tenderness, but my spices left me wanting. The last of it is in the fridge shredded and smothered with bbq sauce for sandwiches. I wouldn't have done that if it turned out better. Fanatic, a fast trick for tasty grilled fish is to mix one and a half part 7up to 2 parts mayo, a splash (1/2 part) of white wine and wisk in some crushed garlic. An hour before grilling heavily coat the fish in the mixture then just treat like burger patties on the grill. Salt lightly and squeeze of lemon when done. Excellent. For an Asian twist sub Ginger Ale for the 7up and soy sauce for the wine. Great with stir fried veggies.eta this soda fish recipe got two of my very finicky nephews to eat fish when they were little kids. Now they both cook it up that way.
It's on my flashdrive at home, I'll try to post it this weekend
We have a brisket going into a bag with some cherry coke today for Sunday, so I too would like to hear the rest of the brisket and soda recipe.We are actually doing a fish and 7up deal as well. What type of fish are we talkin here? I might use this exact recipe along side the other one we have going (7up, butter, cilantro, garlic).
Made these with some corn tortillas, they were pretty fantastichttp://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/
That sounds outstanding.
We're going with this recipe on Sunday. Do you have the exact amts? I can't give you credit in the local paper, but I'll definitely give you mad props on the site. PM me if you want me to include a link or anything.
It's not mine to take credit for so no need1/2 cup Teriyaki, 1/4 cup worchestershire, 1 to 1.5 cup of pomegranate
Cola basted ham I posted earlier in the thread. Exact glaze as the Fools except subbed in Coke Classic for the Zin. It was fantastic.
Not salmon. Not real thin filets. White flaky filets or steaks a half inch minimum thickness. They need a little bulk to cook off the mayo into a sheen. I use a lot of cod and rockfish. A fat catfish would work. You can fancy it up a little and go almond or macadamia crusted with this mixture. I've done that with swordfish and mahi mahi.'TheFanatic said:
