Suuuuuuuuuuuuuuuunday !

[mikejr]

Originally Posted by KenP

Goofing around. I've got a few things to do, but nothing pressing.

Grilling a big ole' Porterhouse later!

Hey Ken!

Well i've done two sets of ribs in the new Bradley Digital smoker. Thats one slick machine. Basically all you do is load the wood pucks into it, set the heat and thats about it. I do spritz the ribs every 1/2 hour with an apple juice/old grand dad combination. With the new machine, gone is the trouble of regulating the heat and the big swings in temperature. I did notice it helps to let the ribs come up to room temp before putting it in the smoker. Been trying to figure out what I want to smoke next. Was thinking about getting some of the salmon from sams club and giving that a whirl. Have you tried anything interesting lately on the smoker?

Mike

[KenP]

Hey Mike, nothing interesting, just some butts and ribs. But my kettle has been getting a workout.

I'm thinking about doing a brisket next weekend.

I went to Home Depot last weekend and stocked up on a butt-load of Kingsford. I usually use lump, but it was only about 9 bucks for the big twin packs. I have a nice huge stack of it tucked away in my box I keep all that junk in.

Glad that Bradley is working out for you.

[mikejr]

Hey Ken,

Where do you get your butts at? A buddy of mine finds them at Sam's once in a while. I'd like to do one of those and make some good pulled pork. I've looked at sam's for the past month and havent found any!

We got a few steaks from Sam's for the grill tonite....Gonna have some grill juice while grilling too. I think tonite will be corona night.

How long do you smoke your brisket?

It seems like that Bradley keeps things a tad moister than the Brinkman did. The smoker box seems more controlled etc. I did notice the smoke flavor is more mild in the Bradley though. My ribs always seemed dry with the Brinkman.

I want to smoke some hot pepper cheese. I've heard you have to do that when its cool out. Any experience on that?

Mike

[KenP]

I shop at BJ's, but Sam's should always have butts. Ask the butcher. Butts from Sam's should be double packed.

Same with brisket. You can go with a "flat" or a whole "packer". To get a packer you may have to ask. I understand Sam's doesn't always put them out because of their size.

My last brisket was garbage, so let's not talk about that one... I did a small flat on my Weber kettle that was great a few months ago.

I haven't tried smoking cheese, or "cold smoking". I'd melt it....

If you haven't tried ABT's, you should give it a shot. Easy and tasty original jalapeno poppers. Oh, bacon wrapped half sticks of corn-on-the-cob freaking crush it. Most people don't think it would be good just by the sound of it... Then they wrap their lips around it and BAM!

Tonight's Porterhouse and potato pics:

[mikejr]

Originally Posted by KenP

I shop at BJ's, but Sam's should always have butts. Ask the butcher. Butts from Sam's should be double packed.

Same with brisket. You can go with a "flat" or a whole "packer". To get a packer you may have to ask. I understand Sam's doesn't always put them out because of their size.

My last brisket was garbage, so let's not talk about that one... I did a small flat on my Weber kettle that was great a few months ago.

I haven't tried smoking cheese, or "cold smoking". I'd melt it....

If you haven't tried ABT's, you should give it a shot. Easy and tasty original jalapeno poppers. Oh, bacon wrapped half sticks of corn-on-the-cob freaking crush it. Most people don't think it would be good just by the sound of it... Then they wrap their lips around it and BAM!

Tonight's Porterhouse and potato pics:
Attachment 51076

I've done brisket on the grill many times but the cuts of meat at Giant Eagle arent as good as I would like. Its always a crap shoot there. Sometimes grilling the brisket its still a tad on the tough side. I use a st louis rub on the brisket. I might try to nab one of those and smoke it this weekend.

What the heck is an ABT??

I've heard about bacon wrapped corn but never tried it. Do you just grill it or make it on the smoker?

Did you ever do a drunken chicken? Did one of those with the ribs last time. I bought a "holder" from cabelas and you throw it on the grill with the beer can and about an hour and a half later you have some of the moistest chicken around!

I usually do my corn in the fire. Soak the husks, wrap in foil and throw them right in the fire. same with the taters but no soaking needed.

I saw in the Bradley cookbook they make some crazy stuff....Smoked Bananas??? Doesnt even sound good....but who knows. I was going to try some almonds for ****s and giggles one of these times too.

How long do you smoke your butts and at about what temp? I've never made one and I dont want to overshoot the "done time".

[KenP]

I hate to do this, but I'll answer within your text.

Originally Posted by mikejr

I've done brisket on the grill many times but the cuts of meat at Giant Eagle arent as good as I would like. Its always a crap shoot there. Sometimes grilling the brisket its still a tad on the tough side. I use a st louis rub on the brisket. I might try to nab one of those and smoke it this weekend.

Cooking a brisket flat requires low and slow. Use the Minion Method to light the coals and catch the temp on the way up. I'll explain below.

Your Bradley should rock this.

Grilling a brisket won't work, but you can do it on a kettle. Patience is required.

You can take a garbage can cut and make some good eats with it.

What the heck is an ABT??

Atomic Buffalo Turds. The Original Jalapeno Popper. Expained below.

I've heard about bacon wrapped corn but never tried it. Do you just grill it or make it on the smoker?

You have to cook it low so the corn will cook, not burn. I do mine on the kettle indirect, but at a low temp using the Minion Method. The smoker will work, too.

If the corn is getting close to done I'll crank the heat to crisp the bacon. Sometimes I don't get the bacon crisp. That's ok for me, but the wife doesn't like it that way.

Did you ever do a drunken chicken? Did one of those with the ribs last time. I bought a "holder" from cabelas and you throw it on the grill with the beer can and about an hour and a half later you have some of the moistest chicken around!

I don't really care for chicken, but Roadside Chicken rocks. Haven't tried Drunken, but I've heard good things about it.

I'll be doing a roti bird tomorrow for the wife.

I usually do my corn in the fire. Soak the husks, wrap in foil and throw them right in the fire. same with the taters but no soaking needed.

I saw in the Bradley cookbook they make some crazy stuff....Smoked Bananas??? Doesnt even sound good....but who knows. I was going to try some almonds for ****s and giggles one of these times too.

Heck, who knows. If you can cook it in the oven, you can put it in your cooker.

How long do you smoke your butts and at about what temp? I've never made one and I dont want to overshoot the "done time".

I cook butts at 250* at the lid, about 235 at the grate. Figure 1 1/2hrs - 2 hrs per pound. It's a long cook. For pulled pork they're done around 205*, or when the bone can pull easily and your probe will go in like butter. For sliced pork, look at about 195*.

Look for a temp plateau around 160* or so. The damn thing won't gain any temp for a long time. Heck, it could sit there for hours. Be patient. Don't do anything other than watch you cooker's temp. Don't open it up.

I like apple wood and some hickory with the coal.

When the butts are done you need to let them rest for an hour or so wrapped in foil. You can hold whole butts for several hours in a cooler wrapped in foil and regular bath towels. Never pull pork early.

Vac Seal and freeze the left over pulled pork in about 1lb portions and they'll last for months. Just reheat by putting the bag in simmering water for 20-25 minutes, or until hot. It'll smell just like it came off the smoker.

For a simple, great tasting butt, use a commercially available rub, and baste every couple of hours with apple juice.

We can get into finishing sauces and your own BBQ sauce and rub, but the above is simple and easy. Plus it's fantastic.

Minion Method is named for Jim Minion, a BBQ king.

Load up whatever amount of coal you think you're going to need in the position you want it. Then light 12-15 coals (Assuming you're using Kingsford), or equivalent in a chimney starter and dump them on top of the unlit coals. Vents open.

As the temp rises, you can start shutting down vents to keep the temps under control. Snag the temp on the way up. It's harder to bring it down then let it rise.

I cooked the potato above at 380*-400* using this method. You just have to watch the temps.

Now, ABT's. Good Eats. Here's how I did my last batch, but you can do all kinds of things with them.

I took jalapenos and cut them in half length-wise, then gutted them of seeds and veins. Filled with cream cheese and a bit of cheddar mix (imagine diced onion and garlic mixed in there), then dusted with whatever rub I was using and wrapped in bacon.

I pinned the bacon with toothpicks.

They take about an hour and a half at 225*-250* to crisp the bacon.

[Karsun]

I done missed a Sunday thread! We grilled out too. Had the stuffed burgers again and well heck, the same thing we had last Sunday. Went in the pool and otherwise hung out here and got some things done. Watched about 5 episodes of True Blood to catch up for season 2. Already seen em but it's been a while.