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Author Topic: BBQ Style  (Read 476637 times)

Offline fatdogale

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Re: BBQ Style
« Reply #1290 on: May 31, 2011, 07:44:48 pm »
Quote from: fatdogale on May 29, 2011, 10:17:03 pm
Tom,
I've been following this thread with great interest!  If you're smoking something that takes quite a long time (pork shoulder or brisket) do you need to add some source of humidity?  How would you do that with this smoker?  And where'd you score the barrel?
Thanks!
I'll have to take Cap's word on this, I haven't tried to smoke anything like that yet.  I'll get to it eventually. :)

I got the barrel from Al's Seattle Barrel CO, 4716 Airport Way S, Seattle, WA 98108.  (206) 622-7218

Call them ahead of time, it may take them a day to have one for you since you want it before it is painted and lined.  Tell them you want an open head barrel, and a lid with holes in it (it makes it easier).  You can also tell them you don't need the lid gasket, I had to scrape out the new one that they had installed.  And you don't need the rubber gaskets they put in the lid holes either.  Or the ring that holds the lid on.  Well, that's what I would do if I was getting another one.  It was $45 plus tax.

It took me a long time to figure out how to control the temps right, but once I figured out what I was doing it was really easy.  The smoking went well, everything turned out great.  The words "unbelievable", "amazing", and "incredible" were bandied about.  ;D  My neighbor wants me to smoke salmon for him when he goes fishing, I agreed immediately of course. :)

I forgot to take pics though, so I guess it never happened.  ;)
[/quote]

Thanks a bunch for the info, Tom!
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John Childs

Offline bluesman

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Re: BBQ Style
« Reply #1291 on: May 31, 2011, 08:05:59 pm »
The weekend was fashioned by way of smoke...pork shoulder on the WSM that is.  8)

Rubbed down with my favorite BBQ rub getting happy.



Fully smoked and ready for the foil and cooler.



...and to the table. Eventually served with my homeade BBQ sauce.



Also served with my signiature Hopburst IPA.
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Ron Price

Offline punatic

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Re: BBQ Style
« Reply #1292 on: May 31, 2011, 08:17:18 pm »
Man that looks good Ron!  I feel like the talking dog in the Ultimate Dog Teaser video.   ;D
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Offline bluesman

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Re: BBQ Style
« Reply #1293 on: May 31, 2011, 08:20:57 pm »
Quote from: punatic on May 31, 2011, 08:17:18 pm
Man that looks good Ron!  I feel like the talking dog in the Ultimate Dog Teaser video.   ;D

Friggin' Hilarious Carl!  :D

Thanks for posting that...I needed a good laugh.  :)
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Ron Price

Offline tschmidlin

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Re: BBQ Style
« Reply #1294 on: May 31, 2011, 11:12:30 pm »
Great looking pork there Ron.

And Carl, that video is hilarious, thanks!
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Tom Schmidlin

Offline euge

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Re: BBQ Style
« Reply #1295 on: May 31, 2011, 11:18:42 pm »
Great Carl. I wish that was my dog. :)
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Offline punatic

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Re: BBQ Style
« Reply #1296 on: June 01, 2011, 02:14:15 am »
Someone else posted that video link originally.  I think the thread was about bacon.  I tried to find it but could not.

What a cool dog!  My son and I have watched that video many times
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Online jeffy

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Re: BBQ Style
« Reply #1297 on: June 01, 2011, 05:29:15 am »
Quote from: punatic on June 01, 2011, 02:14:15 am
Someone else posted that video link originally.  I think the thread was about bacon.  I tried to find it but could not.

What a cool dog!  My son and I have watched that video many times

I think I posted that originally, but I can't find it either. ???  It's been around the Facebook scene for a month.
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Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline maxieboy

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Re: BBQ Style
« Reply #1298 on: June 01, 2011, 10:37:42 am »
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Online jeffy

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Re: BBQ Style
« Reply #1299 on: June 01, 2011, 10:52:40 am »
Well, I know I posted it somewhere. 
I guess I need to empty my purse.
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Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline deepsouth

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Re: BBQ Style
« Reply #1300 on: June 04, 2011, 08:21:37 pm »
choice ribeyes, buffalo sliders, zucchini, portabello mushrooms, corn.....





drank a good people brown ale with it.  the sliders were mid-rare and my steak was nearly rare.  delicious!
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Hoppy Homebrewers of South Mississippi (est. 2009)

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Offline euge

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Re: BBQ Style
« Reply #1301 on: June 04, 2011, 09:13:58 pm »
Man that looks really farkin with awesome sauce! Healthy too with very little starch.

I'm having rustic pasta- some smoked lamb and mushrooms with basil infused sauce made from the tomatoes picked earlier this week.

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The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

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Offline bluesman

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Re: BBQ Style
« Reply #1302 on: June 05, 2011, 07:29:30 am »
I was wondering when you were going to entertain us again with your Farkin' Qlightful BBQ.

Very nice presentation deepsouth!  8)

Looks Fabulous.
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Ron Price

Offline deepsouth

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Re: BBQ Style
« Reply #1303 on: June 05, 2011, 07:38:05 am »
thanks bluesman.  i actually have a special photostream i'll be putting up that i did for a contest, but the contest hasn't started yet, so i'll have to wait to put it up at the end of this week when the pictures are out.

cheers.
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Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline Pawtucket Patriot

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Re: BBQ Style
« Reply #1304 on: June 05, 2011, 10:47:13 am »
Quote from: bluesman on May 31, 2011, 08:05:59 pm
The weekend was fashioned by way of smoke...pork shoulder on the WSM that is.  8)

Rubbed down with my favorite BBQ rub getting happy.



Fully smoked and ready for the foil and cooler.



...and to the table. Eventually served with my homeade BBQ sauce.



Also served with my signiature Hopburst IPA.

For some reason, the photos aren't loading for me. :(

I've got three racks of baby backs on the WSM right now.  I did a chile-based dry rub using toasted, freshly ground anchos, pasillas, guajillos, chiles de arbol, and a few moritas.  I really need to get into making my own BBQ sauce.  Got any tips on where to start, Ron?
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Matt Schwandt | Minneapolis, MN
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