Post by: K Frame on July 28, 2007, 04:26:34 PM
Ugh...
Post by: Paddy on July 28, 2007, 04:28:45 PM
Post by: Monkeyleg on July 28, 2007, 05:29:52 PM
Welcome to Milwaukee.
Post by: armchair warrior on July 28, 2007, 07:49:16 PM
Post by: Antibubba on July 28, 2007, 08:18:31 PM
Post by: mtnbkr on July 29, 2007, 04:36:41 AM
When you open the smoker, it smells like someone cooked a mess of bacon.
Chris
Post by: grislyatoms on July 29, 2007, 05:22:56 AM
Man,I'm jealous.I had Taco Bell tacos for dinner.
Probably still tasting 'em this morning too, huh?
I had a slice of toast with a smear of salmon cream cheese and a garden salad with homemade vinaigrette. I usually don't cook when kiddo is at her Mom's. It's just been too damned hot to cook anything anyway. Appetite is off a bit too, but that happens every summer. Not that it'll hurt me in the least.
mtnbkr/mike:
What cut of pork did y'all use? I have been toying with the idea of getting a smoker, mainly for fish and poultry (smoked turkey), I bet a pork shoulder roast would smoke up very nicely.
Post by: mountainclmbr on July 29, 2007, 06:56:04 AM
Post by: mtnbkr on July 29, 2007, 07:21:57 AM
mtnbkr/mike:
What cut of pork did y'all use? I have been toying with the idea of getting a smoker, mainly for fish and poultry (smoked turkey), I bet a pork shoulder roast would smoke up very nicely.
What cut of pork did y'all use? I have been toying with the idea of getting a smoker, mainly for fish and poultry (smoked turkey), I bet a pork shoulder roast would smoke up very nicely.
We used a shoulder, about 8lbs, IIRC. I brined it in a mix of kosher salt, brown sugar, and apple juice for about 24hrs and smoked it with hickory for 10hrs, until the core was about 190deg. The meat was falling off the bone and so tender, it offered no resistance to the fork when we removed it. We let it "rest" for about an hour afterwards. Mike made an Alabama style bbq sauce that was the perfect compliment to the flavor of the meat. Wifey made a corn salad and a roast potato dish to go with the meat.
Chris
Post by: mountainclmbr on July 29, 2007, 07:39:32 AM
Post by: grislyatoms on July 29, 2007, 07:46:27 AM
Post by: K Frame on July 29, 2007, 07:59:27 AM
In smoking the shoulder we blew through about 12 pounds of a 24 pound bag of Kingsford charcoal. Yeah, I know, TRUE BBQ pit masters would have used only hardwood coals pulled from a fire that they were burning along side the smoker, but on a deck in the middle of suburbia that's just not feasible, and lump hardwood charcoal just burns too quickly.
The brine Chris came up with was perfect. He slit the skin in a number of places before brining and that allowed both the brine and the smoke to penetrate to the meat under the skin. It also allowed some of the fat under the skin to melt away. Excellent move on his part, and something I don't think I would have thought of.
While it was resting Mtnwife took me to pick up my car (I had to get new tires). When we got back Chris was sitting in the easy chair with a very satisfied look on his face. He sampled the pork and the white sauce I made and was very complimentary about the combination. I personally had thought the sauce, a slightly modified version of one from Mario Battali, was going to be too vinegary, but when it hit the meat the pork seemed to cut the vinegar to nothing. It just became a mellow sauce.
After we let it rest I peeled the skin back and started pulling it with a fork. It fell apart with absolutely no resistance. It shredded just like it was supposed to.
We put a very serious hurting on that shoulder. I'm still full right now...
Post by: K Frame on July 29, 2007, 08:36:52 AM
Those chuckwagon potatos that Michelle made?
They make an INCREDIBLY fine hash brown when heated in the microwave...
Post by: mtnbkr on July 29, 2007, 08:59:07 AM
Hey Chris,
Those chuckwagon potatos that Michelle made?
They make an INCREDIBLY fine hash brown when heated in the microwave...
Those chuckwagon potatos that Michelle made?
They make an INCREDIBLY fine hash brown when heated in the microwave...
Interesting. I might have to make a hash tomorrow for breakfast using the 'taters, the mushrooms I have left over from the salad fixin's, some sauteed spinach, and some of the leftover bbq.
BTW, I made a spinach salad for lunch (spinach, cucumbers, mushrooms), sprinkled a bit of the chopped bbq over the top and used some of the white sauce as the salad dressing. Man, that was might tasty too!
Chris
Post by: K Frame on July 29, 2007, 09:10:26 AM
Post by: K Frame on July 29, 2007, 09:25:43 AM
That corn salad does some serious rockage the next day, too...
You know, it just dawned on me, Chris...
There was bacon in the corn salad and bacon in the potatoes.
Then we had a pork shoulder.
We got porked yesterday!
Post by: 280plus on July 29, 2007, 10:39:07 AM
Quote
They make an INCREDIBLY fine hash brown when heated in the microwave...
M-M-M-Microwave? {shudder} What happened to all that talk about good old American cast iron?
Post by: K Frame on July 29, 2007, 10:40:40 AM
An expert such as myself knows EXACTLY which tools to apply, and at what times.
Post by: 280plus on July 29, 2007, 06:06:25 PM
Post by: charby on July 30, 2007, 05:33:43 AM
Mike made an Alabama style bbq sauce that was the perfect compliment to the flavor of the meat.
So what is the recipe for that sauce?
Post by: K Frame on July 30, 2007, 05:39:42 AM
1 cup mayonnaise
½ cup white vinegar
2 tablespoons sugar
1 tablespoon freshly squeezed lemon juice (1 lemon)
1 teaspoon prepared horseradish
1 teaspoon salt
1 teaspoon black pepper
That's the basic recipe.
Here's how I changed it...
I used cider vinegar, and cut it back to about 1/3rd of a cup.
I used about 3 tablespoons of sugar.
I used about 1.5 cups of mayo.
I used a bit more horseradish (could have used even more)
I added about 1/8th teaspoon of cayanne pepper (could have used more)
I added some dried dill.
Make it the day before. The flavors REALLY bloom the longer it sits.
The next time I make it I'm going to tinker with it even more -- I'll add onion and garlic powders, more cayanne pepper, or possibly tobasco sauce.
I think the sugar level was about right, though. I like a sweeter sauce, and this was a bit on the sweet side.
If it's going to go on pork I am going to use the full amout of vinegar, though, as for some reason the pork really killed the vinegar flavor.
Post by: grislyatoms on July 30, 2007, 05:49:55 AM
Post by: charby on July 30, 2007, 06:15:37 AM
Post by: mtnbkr on July 30, 2007, 06:19:49 AM
A white BBQ sauce... freaking weird, I'll have to try it sometime. I guess I should have drive out East this weekend.
You had your chance.
Chris
Post by: charby on July 30, 2007, 06:25:48 AM
A white BBQ sauce... freaking weird, I'll have to try it sometime. I guess I should have drive out East this weekend.
You had your chance.
Chris
I know, but it was the weekend in which we moved out of our old domicile to a new one. I think my wife would have been a little pissed if I took off on Friday and drove to Virgina.
Post by: K Frame on July 30, 2007, 06:30:05 AM
Well, we still have another shoulder in Chris' freezer.
Post by: charby on July 30, 2007, 06:33:24 AM
Post by: K Frame on July 30, 2007, 06:37:22 AM
It was a HUGE hit.
Post by: charby on July 30, 2007, 07:16:11 AM
I had worked when I was younger in a Mom and Pop BBQ restaurant and was used to cutting and then smoking 800-1000lbs of meat at a time, so I scaled it down a bit for the turkey and we managed to snarf that bird down between the two of us in 3 days.
Post by: 280plus on July 30, 2007, 10:34:46 AM
Quote
I think my wife would have been a little pissed if I took off on Friday and drove to Virgina.
Aww, she'd get over it, eventually. No, actually I've been roasting turkeys on the Weber for quite some time now. I stuff an apple or orange in the cavity to keep it moist and put the standard turkey type seasonings on it. Mmm-Mmm-good!
Oh yea, the secret to the natural lump charcoal is to only build a small fire and replenish with a couple handfulls every hour or so. I also cut the air way back so it burns slowly.
Post by: mtnbkr on July 31, 2007, 07:57:59 AM
Chris
Post by: K Frame on July 31, 2007, 08:19:35 AM
I'll probably finish it for lunch tomorrow.
Then I shall be sad.
Post by: w turner on August 03, 2007, 12:23:01 PM
As to that white sauce you guys made..........
Sounds like a variation on the classic White Sauce originally developed for slow cooked whole chickens at Big Bob Gibson's in Decatur, AL. They have gotten much mileage out of that simple little sauce. They just started bottling and selling it regionally a few years ago and the bottled stuff just isn't the same.
My favorite way to use it is to slow cook either whole or split chickens and when done, put them in a large rubbermaid or tupperware container, cover with the white sauce and toss lightly so that the chicken is evenly coated.
Funny story about this sauce.......
My wife grew up in the south, but not in a family that was "of" the south. Nothing deep friend, no cast iron, they grilled and called it barbecue. you get the idea.
Fortunately she met me and one of the first dinners she ever had with me was true barbecued chicken cooked for about 6 hours over a hickory fire and served as described above. Needless to say she fell in love with me and with my dad's cooking.
Fast forward a few years and she and I are in Jacksonville, FL on our version of a honeymoon and we stop at a small locally owned barbecue joint. She orders the chicken plate and when the waitress brings it, there is only a red sauce on the plate. Before I could stop her, she asked the waitress for the White Sauce. The waitress looked at my wife like she just sprouted another head and asked "What's White Sauce?" My wife was dumbfounded so I had to explain to the waitress what my wife wanted, then explain to my wife that White Sauce isn't made/used hardly anywhere except north Alabama.
W
Post by: K Frame on August 04, 2007, 03:56:00 AM
You know your sauce.