Hey crash, since everyone on here agrees that multiple backups are needed perhaps you can run a Department of Redundancy Department.:D
Printable View
Hey crash, since everyone on here agrees that multiple backups are needed perhaps you can run a Department of Redundancy Department.:D
Not bad. Not bad. Would kind of go hand in hand with the QC Department. OK - Just send me two of everything.
Man!! Are you kidding me? It's a Department of Redundancy Department. "Send me two of everything, TWICE". Jeepers.
Tahyo this is a banner year for bugs. My son with 6 drop nets caught 2 sacks of BIG deep water bugs in 3 hours today along the levee. I will post some pics when we boil again probably Wed.
Please do... I'm one home sick Coonass when it comes to mud bugs and the other goodies.Quote:
Originally Posted by cajun swamp hunter
Set some traps in the Chicago River or Channel Lake or Fox Lake or that big honkin sewer to the east.
They ain't the same Rick. Even with La. people there's the principle of "where" crawfish come from. I can remember years back when Texas got into the crawfish industry. If you lived in La., you wouldn't touch them with a ten foot pole. China is into the industry although they sell the packaged tail meat here in the U.S. It's about all I can get here in Illinois and when I can't take it anymore, I'll go buy a couple lbs. to make etouffee, but I'm not happy about it. The taste just isn't the same when you grew up with La. crawfish.Quote:
Originally Posted by Rick
Crash, I knew you would be loyal from the start!:)Quote:
Originally Posted by crashdive123
A man is only as good as his word.
Damn straight!:D
I'm trying not to start another thread just for this, but for any of you folks that bbq with lump charcoal and have a "Menards" home center nearby, they have the Royal Oak Steak House Blend lump charcoal on sale for $4.00 a bag (8.8 lbs made in USA). I've used quite a few different lump charcoals with this particular brand being my favorite.
Anyway, I had to go there for something else this morning and saw the sale, picked up 12 bags. I think I'm pretty well set for a while on charcoal.
I stuffed the center of a couple of meatloaves with some Swiss cheese and sliced bell pepper and smoked on my pit using cherry wood chunks. Simple sauce of catsup, brown sugar, dry mustard and a hint of cider vinegar put on when done.
Yea... it was good.
http://i106.photobucket.com/albums/m...meatloaf03.jpg
Sweet. I love meatloaf, too.
Just got a bunch of chicken thighs and breasts marinated and on to the smoker. It was not suppose to rain today and I was going to put the meat on a bit later, but we caught one little shower already and looks like we may get another one. I had to put a tarp up over my pit in case it does.
Ya'll should know me by now.... can't stop making and eating the good stuff!
Rick... (or anyone else that is interested) Here's a great little modified Memphis bbq sauce I concocted especially for chicken.
Single batch, enough for maybe 9 - 11 pieces.
1/4 cup of finely minced onion (sweet or vidalia preferably)
3 Tablespoons of butter
In a bowl mix the following:
1/4 cup of Worcestershire sauce
1 oz can of tomato sauce
1/4 cup of catsup
2 Tablespoons of brown sugar
1/3 cup of honey
1 - 2 Tablespoons of cider vinegar (to your own taste)
1 teaspoon of salt
1 teaspoon of fresh ground black pepper
1/8 teaspoon of cayenne pepper (or to taste)
dash of tabasco sauce
In a sauce pan, melt the butter on medium to medium low heat and add the onion. Sautee till the onion (stir often and watch close) turns a nice brown but DO NOT CARAMELIZE!
Add the bowl of other ingredients and using a whisk, mix everything over low heat real good. Heat for about 20 minutes making sure that it does not scorch.
If you don't need to use it right away, just turn the heat off and cover. It'll be fine till you need it.
This is nothing more than a modified Memphis style sauce. My wife is not crazy about vinegar so I toned the vinegar down and added the honey.
I'm hard pressed to shy away from marinating chicken in Italian dressing. We love it that way. But your recipe sounds good.
Rick, I do marinate my chicken in just generic Zesty Italian dressing for about 3 hours. I can't imagine doing it any other way. I don't put the sauce on till the last 1/2 hour if it's on the smoker, sometimes not at all and just have it at the table.Quote:
Originally Posted by Rick
I love chicken thighs better than I do breasts and the combination of the above... man.. you eat like Royalty!
Those do look good and I'm not a thigh man. Breasts are more my style.:rolleyes:
Imagine that :eek:
This weekend's fare is beef ribs marinated in hoisin sauce then smoked for 3 hours, then wrapped in foil for 2 hours then back out of foil for an hour. Never used hoisin sauce before so as good as they look now, the results remain to be seen.
Here's the before pic.
http://i106.photobucket.com/albums/m...h_beefribs.jpg
Those do look nice. I'm giving the smoker a rest this week-end. BLTs may be on the menu tomorrow.
Summer time for me is bbq time. We are going to have a lot of things going on this coming month where I may not get to bbq as much as I'd like, so I'm getting it while the getting is good. Besides... I never get tired of it.. :)
Looks yummy.
durn.....may have to fire my own smoker up next week. house special pork ribs and boston butt.
Forgot to post the "after" picture yesterday. I should have taken it from the side to give the ribs some "depth". I only took one, but it'll have to do.
I have a big ole turkey breast "brining up" all day today and over night tonight to toss on the smoker tomorrow. Going to slice it up for lunch meat.
Anyway, here's the beef ribs "done" pic.
clickable thumbnail.
http://i106.photobucket.com/albums/m...ribsdone03.jpg
As usual....nice job.
looks good...can you post some good pics of you're smoker i'm looking to build another one.
He did, Jim. Here it is:
http://www.wilderness-survival.net/f...ead.php?t=2910
Dragonjimm, if you have any questions that the pictures don't answer, give me a holler. This is one of the best "low and slow" set ups I've ever had for the money.
(Thanks Rick for finding the pics for him)
I ran across them while I was sweeping up around here. No problem.;)
Here's the smoked turkey breast I did today. I marinated it in a brine of brown sugar, kosher salt, garlic powder and a little vinegar. Smoked it with a little bit of mesquite.
http://i106.photobucket.com/albums/m...rkeybreast.jpg
Wanna' talk BARTER & TRADE, Tahyo? :DQuote:
Originally Posted by Tahyo
Quote:
Originally Posted by Ken
I'd be worried about shipping any kind of meat. I know they do it, but it just scares the hell out of me.
Well then, I can just bring the GF, kids, and extended family to your place for a week or so. :DQuote:
Originally Posted by Tahyo
You gotta build you one of these smokers Ken. Then you can eat all the bbq you want. That is if you don't live in an apartment, town home or condo. Your neighbors may not appreciate it.
Nope, got my own place. (Not the one across from the beach. The ex got that one. I got the kids. Good deal for me.)Quote:
Originally Posted by Tahyo
Not worried about the neighbors. They'll just come over with cases of beer and plates in their hands as usual. Build a smoker it is. Actually, have my kid the engineer build a smoker that is.:D
Years back, when I was one of those political guys, I hired the former fire chief, the now current fire chief, and the deputy fire chief. Deputy lives in the house behind mine. (Small lots here in suburbia.) He pulls in one day (after I got sick of the politics and didn't run for re-election) with the former fire chief and asks what I'm doing. I say I'm building a fire pit. The Chief starts shaking his head. The Deputy says "the chief doesn't allow fire pits. Only open fires are for cooking." So, I've had the same bag of marshmallows and barbeque fork out there with me for the last five years whenever I've lit a fire. Whenever the Deputy's around, I offer him a marshmallow. He declines. Problem solved. :D
Quote:
Originally Posted by Ken
Yep, way back when, my x-wife cleaned me out, but I eventually retained custody of my son. Looking back... I'd lose it all over again for the same results.
Just let me know if you want to build one, I'll scribble down details for you or anyone else on this board if you want to go the route I did. If I wasn't so hooked on this UDS (ugly drum smoker), I'd get a rig like Bragg has. Those Big Green Eggs are expensive, but from what Bragg has said and from what I've read, you can control the heat on that thing pretty well for low and slow cooking. I just like making my own stuff I guess.
thanks...seems i need to hunt down a drum...i saw a similar set up using a 15 gal shiny metal trash can and a hot plate but it wasnt as durable.
my favorite wood for smoking is pecan.
DJ - We had a discussion on the trash can method a while back. Some concern was expressed because they are usually galvanized. Leaching chemicals may or may not occur. I just wanted to bring it to your attention.
I wouldn't use anything "plated" or galvanized that is going to be subject to the high heat. You can use those plated bolts for the shelf bolts up high where the grill goes. Even thought the UDS is basically a low heat (350 and below with 225 - 250 the primary temps), you don't want anything that gives off fumes when hot.Quote:
Originally Posted by dragonjimm
Pecan is one of my favorites as well. It's in the hickory family and milder. Pecan trees don't grow up here so I have to stock up on as much as I can when I go down south or send off for it.