Whats on The BBQ?

[Hud]

30063:biggrin:

[wolfie]

http://izzoiz.com/wp-content/uploads/2013/09/toilet-grill.jpg

[2manymustangs]

Hey Hud...

Lets get the Q started... Just over one month until NEEDLES!!!

30080

30081

[Hud]

30083 A tukey, Ham & 2 Tukey Thighs!

[Unforgiven]

Hey Hud...How much Red Oak ya need????

[riverrunner1984]

Come lunch time or dinner, I may not want to look at this thread....It will def make me cheat on the diet...
But damn, all this looks bomb!

[Hud]

30084 I call it the turkey sex swing!

[Hud]

30085 Turkeys in the bag on the Big Boy BBQ

[Eli]

30085 Turkeys in the bag on the Big Boy BBQ

How many people do you feed?

[Hud]

30086 Gettin ready for Thanksgiving-lol's!

[Wendi]

OMG that looks amazing! I love BBQ but don't do it much. What should I bring for Needles?

[Eli]

Hey Hud...

Lets get the Q started... Just over one month until NEEDLES!!!

30080

30081

I see my special BBQ ;)

Are you grilling in Needles?


Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)

[thatguy]

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wings.jpg

[HB Vic]

Meet for meat :D 30091


Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)

[AZKC]

OMG that looks amazing! I love BBQ but don't do it much. What should I bring for Needles?

Mushrooms, Hud will know what to do with them. :eat:

[steve d]

What degree "Pop Ups" do you use Bud....LOL:happy:

30086 Gettin ready for Thanksgiving-lol's!
BTW;
Is that a Gas Bar B in the background?:shock: (top pic)

[2manymustangs]

I see my special BBQ ;)

Are you grilling in Needles?


Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
Depends on what there is to cook on :) IM BUYING if there is a "big ugly" smoker there... :leghump:



Meet for meat :D 30091


Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)

I'm tellin ya, Ole HUD takes it to a WHOLE new level... :)

Your beef steaks look KILLER H.B. !!! A porterhouse is my favorite cut of beef steak...




These PORK steaks are going on the Weber LOW & SLOW in two hours... :) Then mopped with some oil & vinegar/garlic/onion baste before the sauce goes on at the end...

30120
30121

[2manymustangs]

What degree "Pop Ups" do you use Bud....LOL:happy:

BTW;
Is that a Gas Bar B in the background?:shock: (top pic)

I see we now have SteveD's attention... :stir:





Mushrooms, Hud will know what to do with them. :eat:


FRESH whole or sliced... I seem to recall an incident with a certain guy from Boise bringing a bunch of cans of mushrooms to a BBQ???

Pictures anyone??? :action-smiley-069:

[Eli]

Depends on what there is to cook on :) IM BUYING if there is a "big ugly" smoker there... :leghump:




I'm tellin ya, Ole HUD takes it to a WHOLE new level... :)

Your beef steaks look KILLER H.B. !!! A porterhouse is my favorite cut of beef steak...




These PORK steaks are going on the Weber LOW & SLOW in two hours... :) Then mopped with some oil & vinegar/garlic/onion baste before the sauce goes on at the end...

30120
30121

Last year, I heard about Hud's mushrooms, but I never had one. I'm gonna have to hunt them down this year. :D


Sent from my Bat Cave

[thatguy]

24 oz. small loin for 2 people or so.

Rinse and pull loose fat from loin.

Rub with olive oil.
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin2.jpg
Little bit Cajun, little bit Johnny salt, little bit Pork rub.
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin.jpg


Wrap in bacon, wrap in saran wrap, back in the fridge for at least 4 hours.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin3.jpg
This will be smoked for 2 hours on traeger smoke setting, then raised to 400* until IT of 155, if needed.


OK, almost 5 hours in the fridge!

Removed from fridge, remove saran wrap, dust with rub and cajun on top, THEN slather with honey! (Use a little basting brush.)

In Traeger on Smoke.

Note that I have a tin of Apple Juice on the grill, and also a sprayer with Apple Juice. (Probably spray once every 30-45 minutes or so)

I also put down a foil pie pan with a small grill on top to catch drip for gravy or glaze. Plus it keeps the drain pan cleaner!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/photo1.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin5.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/photo3.jpg


2 Hours on smoke, only 117 IT.

Time to jack it to Hi and monitor IT to 155!

Shouldn't take more than 20- 30 minutes tops.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin6.jpg

Turned it all the way up, sprayed again with Apple juice, 25 minutes later we were at 155* internal.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin10.jpg

Perfect smoke ring for a small loin!

Sliced about 1/2" thick, juice squirted out as it was sliced.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin11.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin22.jpg

Plated!!
It was so tender it EASILY cut with a fork. (Brown could have sliced it with his plastic spork with ease)

Probably the juiciest tenderloin I've ever cooked.
Flavor was off the hook!

There is a constant debate on the grilling forums about pork loins.
Some say slow and flavor...some say fast and juicy.

I've done both and have found the TRUTH is...a little of both WITH the proper preparation.

This loin was less than 2 pounds, and ended up a absolute bounty of flavor, juiciness, and tender.

The trick is the olive oil base, the light mix of simple spices and rub, the bacon wrap, and the single slather of Honey.

Slow cook/ smoke at 200* +- until 115 - 120 IT, THEN 400* and watch the IT. Pull it at 155* IT.
This works on any size tenderloin.
Enjoy!!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin33.jpg

[Tishimself]

You fockers are all supposed to be on a diet....Wendi and I are gonna kick your asses come weigh in time.....still, damn that looks good...;)

[Eli]

You fockers are all supposed to be on a diet....Wendi and I are gonna kick your asses come weigh in time.....still, damn that looks good...;)

What? You don't think I can lose weight? :D


Sent from my Bat Cave

[thatguy]

You fockers are all supposed to be on a diet....Wendi and I are gonna kick your asses come weigh in time.....still, damn that looks good...;)

I never said that.......

[2manymustangs]

24 oz. small loin for 2 people or so.

Rinse and pull loose fat from loin.

Rub with olive oil.
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin2.jpg
Little bit Cajun, little bit Johnny salt, little bit Pork rub.
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin.jpg


Wrap in bacon, wrap in saran wrap, back in the fridge for at least 4 hours.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin3.jpg
This will be smoked for 2 hours on traeger smoke setting, then raised to 400* until IT of 155, if needed.


OK, almost 5 hours in the fridge!

Removed from fridge, remove saran wrap, dust with rub and cajun on top, THEN slather with honey! (Use a little basting brush.)

In Traeger on Smoke.

Note that I have a tin of Apple Juice on the grill, and also a sprayer with Apple Juice. (Probably spray once every 30-45 minutes or so)

I also put down a foil pie pan with a small grill on top to catch drip for gravy or glaze. Plus it keeps the drain pan cleaner!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/photo1.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin5.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/photo3.jpg


2 Hours on smoke, only 117 IT.

Time to jack it to Hi and monitor IT to 155!

Shouldn't take more than 20- 30 minutes tops.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin6.jpg

Turned it all the way up, sprayed again with Apple juice, 25 minutes later we were at 155* internal.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin10.jpg

Perfect smoke ring for a small loin!

Sliced about 1/2" thick, juice squirted out as it was sliced.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin11.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin22.jpg

Plated!!
It was so tender it EASILY cut with a fork. (Brown could have sliced it with his plastic spork with ease)

Probably the juiciest tenderloin I've ever cooked.
Flavor was off the hook!

There is a constant debate on the grilling forums about pork loins.
Some say slow and flavor...some say fast and juicy.

I've done both and have found the TRUTH is...a little of both WITH the proper preparation.

This loin was less than 2 pounds, and ended up a absolute bounty of flavor, juiciness, and tender.

The trick is the olive oil base, the light mix of simple spices and rub, the bacon wrap, and the single slather of Honey.

Slow cook/ smoke at 200* +- until 115 - 120 IT, THEN 400* and watch the IT. Pull it at 155* IT.
This works on any size tenderloin.
Enjoy!!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/loin33.jpg

:thumb:

[thatguy]

Soooo.......wings anybody??

Fresh chicken whole wings, rinse well, section and dispose of tips.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/IMG_0521.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wing6.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wing2.jpg


Mix 2 qts water with 1/3 cup salt, 1/4 cup brown sugar.
add wings and drumettes, cover and refrigerate for 12 - 24 Hours. (Brineing...mandatory for BBQ fresh chicken)

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/IMG_0528.jpg

After brining, rinse wings thoroughly in colander with cold water, pat dry with paper towels, arrange on sheet with non-stick foil or paper.
Dust wings with favorite rub (I use a combo of poultry and applewood rub)
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wing4.jpg

Pre-heat Traeger to 350*
Place tray on rack, set timer for 40 minutes.

Remove tray and brush rack to clean, spray rack with grilling PAM spray.

Remove wings from tray and place directly on rack.
Baste with chosen sauce if desired. (I use a home made sauce of Honey, Wing hot sauces, 3 MINCED garlic cloves not pressed, and butter!!)

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/IMG_0530.jpg
cook 10 minutes, turn, re-baste, cook 10 more minutes.
Enjoy!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wings.jpg
Yum!!

Pay CLOSE attention the last 10 minutes, check like every 2-3 minutes until they just start to set the sauce and pull them...they will burn FAST. (Don't ask how I know)

[Eli]

Soooo.......wings anybody??

Fresh chicken whole wings, rinse well, section and dispose of tips.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/IMG_0521.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wing6.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wing2.jpg


Mix 2 qts water with 1/3 cup salt, 1/4 cup brown sugar.
add wings and drumettes, cover and refrigerate for 12 - 24 Hours. (Brineing...mandatory for BBQ fresh chicken)

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/IMG_0528.jpg

After brining, rinse wings thoroughly in colander with cold water, pat dry with paper towels, arrange on sheet with non-stick foil or paper.
Dust wings with favorite rub (I use a combo of poultry and applewood rub)
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wing4.jpg

Pre-heat Traeger to 350*
Place tray on rack, set timer for 40 minutes.

Remove tray and brush rack to clean, spray rack with grilling PAM spray.

Remove wings from tray and place directly on rack.
Baste with chosen sauce if desired. (I use a home made sauce of Honey, Wing hot sauces, 3 MINCED garlic cloves not pressed, and butter!!)

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/IMG_0530.jpg
cook 10 minutes, turn, re-baste, cook 10 more minutes.
Enjoy!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wings.jpg
Yum!!

Pay CLOSE attention the last 10 minutes, check like every 2-3 minutes until they just start to set the sauce and pull them...they will burn FAST. (Don't ask how I know)

OMG! I love wings! I can eat them for breakfast, lunch and dinner EVERYDAY! I like them when they're not battered like you make! I'm gonna try this FO SHO!

How do you know they burn fast? :D

[Tishimself]

Your killing me Tommy!! So hungry I am gnawing on the bottom of my work boots......:eat:

[2manymustangs]

Soooo.......wings anybody??

Fresh chicken whole wings, rinse well, section and dispose of tips.

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/IMG_0521.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wing6.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wing2.jpg


Mix 2 qts water with 1/3 cup salt, 1/4 cup brown sugar.
add wings and drumettes, cover and refrigerate for 12 - 24 Hours. (Brineing...mandatory for BBQ fresh chicken)

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/IMG_0528.jpg

After brining, rinse wings thoroughly in colander with cold water, pat dry with paper towels, arrange on sheet with non-stick foil or paper.
Dust wings with favorite rub (I use a combo of poultry and applewood rub)
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wing4.jpg

Pre-heat Traeger to 350*
Place tray on rack, set timer for 40 minutes.

Remove tray and brush rack to clean, spray rack with grilling PAM spray.

Remove wings from tray and place directly on rack.
Baste with chosen sauce if desired. (I use a home made sauce of Honey, Wing hot sauces, 3 MINCED garlic cloves not pressed, and butter!!)

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/IMG_0530.jpg
cook 10 minutes, turn, re-baste, cook 10 more minutes.
Enjoy!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/wings.jpg
Yum!!

Pay CLOSE attention the last 10 minutes, check like every 2-3 minutes until they just start to set the sauce and pull them...they will burn FAST. (Don't ask how I know)


I love wings, this sounds good...

BUT MY fave is to simply either smoke them NAKEY on the grill or fry them NAKEY in the turkey fryer THEN while they are still very hot I put them in a bowl with FRANKS RED HOT sauce / BUTTER / BROWN SUGAR and let them sit/soak... A little extra crushed red pepper is good too...

[thatguy]

I love wings, this sounds good...

BUT MY fave is to simply either smoke them NAKEY on the grill or fry them NAKEY in the turkey fryer THEN while they are still very hot I put them in a bowl with FRANKS RED HOT sauce / BUTTER / BROWN SUGAR and let them sit/soak... A little extra crushed red pepper is good too...

Oh yeah! There is no "Bad" wing!!!

[thatguy]

Your killing me Tommy!! So hungry I am gnawing on the bottom of my work boots......:eat:

Lol! Go to sleep Brett...I'm gearing up to post my pizza thread.....

[Eli]

Lol! Go to sleep Brett...I'm gearing up to post my pizza thread.....

I love wings way more than pizza!

[thatguy]

I love wings way more than pizza!

You haven't had my pizza!!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/pizza15.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/pizza17.jpg

[2manymustangs]

I love wings way more than pizza!

The PERFECT NY style crips crust is my Holy Grail, I'm getting close but I think I need a pizza oven to perfect it... I have tried umpteen different yeasts (including several brewing yeasts like lager/ale)... Typical Red Star works well, this dough was with a 48 hour slow rise in the refrigerator... Some of the brewing yeasts dont like the refrigerator temps at all!!!

1/2 pep , 1/2 bacon & black olive:

30145

30146

[Eli]

You haven't had my pizza!!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/pizza15.jpg

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/pizza17.jpg

Don't get me wrong, it looks amazing! But, wings are my kryptonite. And they are guilt free food! If made without sugars and batter they are zero -2 grams of carbs.

[thatguy]

Don't get me wrong, it looks amazing! But, wings are my kryptonite. And they are guilt free food! If made without sugars and batter they are zero -2 grams of carbs.

I estimate that Pizza to be 5 pounds and roughly 8000x the daily dose of carbs and calories...as it should be!!!

[Eli]

I estimate that Pizza to be 5 pounds and roughly 8000x the daily dose of carbs and calories...as it should be!!!

Yea it looks THAT GOOD :D

[2manymustangs]

1 hour into the low & slow INDIRECT cook and after one swim in the bath (oil/vinegar/spices/onion) :



30148

30150

[Hud]

WOW! this great I didn't think this thread would take off like this! I will in Needles on the 20th. As far as the Big Smoker, no it will not be there! I will bring the Super Barrel & the mushroom grills! Wendi if you like mushrooms you can bring some if you like! Sliced mushrooms only please! One time in April at Needles the crew ate 86 lbs. of mushrooms in 6 days to set the new record! No B.S. not to mention everything else we Q-ed! Gas BBQ in the backround, yes to do Steve! I have 10 BBQ's. I'll cook mushrooms at the show on Sat.:yikes:

[ChumpChange]

http://img.tapatalk.com/d/14/01/09/petytyru.jpg

I know.....it's from this weekend but I Q'd enough for leftovers tonight!

[SBS933]

I love a 7 minute Ribeye, my specialty is Babybacks with shishkabobs. Smoking, It's all about St. Louis Ribs.

[Hud]

30153 Super Barrel

[Wendi]

Ok I'm literally drooling right now. All this BBQ is making me HUNGRY!!! HUD we will bring more mushrooms.

[Eli]

http://img.tapatalk.com/d/14/01/09/jetequdu.jpg

http://img.tapatalk.com/d/14/01/09/e2ehyhe5.jpg

Oldies but goodies I grilled

[Eli]

Ok I'm literally drooling right now. All this BBQ is making me HUNGRY!!! HUD we will bring more mushrooms.

I'm gonna throw in a few pounds and steal from you ;)

[2manymustangs]

After 2 hours of low heat/smoke (and three swims in the basting sauce) it is pretty much done and starting to fall apart when I dunk/turn them...

30154

Save the onions from the basting sauce & mix them with the BBQ sauce, our St Louis recipie (over 100 yrs old)...

30155

[Wendi]

After 2 hours of low heat/smoke (and three swims in the basting sauce) it is pretty much done and starting to fall apart when I dunk/turn them...

30154

Save the onions from the basting sauce & mix them with the BBQ sauce, our St Louis recipie (over 100 yrs old)...

30155

I'll take a rack!! Yummy

[Wendi]

I'm gonna throw in a few pounds and steal from you ;)
You got it!' They are so delicious and last year i got like 3 I was heart broken. This time standing at the front of the line!!

[Eli]

You got it!' They are so delicious and last year i got like 3 I was heart broken. This time standing at the front of the line!!

I'm an early bird! I'll make sure we get the mushrooms ;)

[Tishimself]

Killing me over here...this wrong on so many levels...LOL....

[Wendi]

I'm an early bird! I'll make sure we get the mushrooms ;)

LOL! I'm not shy like I was last year.

[Eli]

LOL! I'm not shy like I was last year.

I'm not shy EVER lol

[thatguy]

Well, i see I have to break out the big guns....!!!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/tails5.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/tail11.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/steak1.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/meal1.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/meal3.jpg

[2manymustangs]

Fin'


Pork steaks are cut from the pork butt (pork shoulder) and is the same meat that is traditionally used for PULLED PORK... It's a cheap cut and has to be slow cooked due to the marble in the meat but when slow cooked to the point of falling apart they are awesome... A St Louis specialty...

30158

[thatguy]

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/Trager1.jpg

[2manymustangs]

Well, i see I have to break out the big guns....!!!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/tails5.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/tail11.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/steak1.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/meal1.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/meal3.jpg

Steak and Lobsta??? I cant compete with that!!! :yourock:

[Wendi]

I've died and gone to heaven.

That guy what is in the dish on the BBQ?

[thatguy]

I've died and gone to heaven.

That guy what is in the dish on the BBQ?

Home made scalloped Potatoes in a Ceramic pot!

[Wendi]

Home made scalloped Potatoes in a Ceramic pot!

Crap can't have that not for a few months

[Eli]

Well, i see I have to break out the big guns....!!!

http://i152.photobucket.com/albums/s170/thomasljr/Traeger/tails5.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/tail11.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/steak1.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/meal1.jpg
http://i152.photobucket.com/albums/s170/thomasljr/Traeger/meal3.jpg

LOBSTER looks delicious!!!

Will you and Deb marry me?

[ChumpChange]

No plate needed. It's like ice cream!

http://img.tapatalk.com/d/14/01/09/5abe3e9e.jpg

[2manymustangs]

no plate needed. It's like ice cream!

http://img.tapatalk.com/d/14/01/09/5abe3e9e.jpg

bam!



.
.
.

[2manymustangs]

Killing me over here...this wrong on so many levels...LOL....

:hotdevil

[2manymustangs]

TOmmy, what are you in the mood for in terms of dessert???

[Eli]

TOmmy, what are you in the mood for in terms of dessert???

This is the meat thread ;)

[thatguy]

TOmmy, what are you in the mood for in terms of dessert???

Hmmm...so many options....Lets see....

[thatguy]

No plate needed. It's like ice cream!

http://img.tapatalk.com/d/14/01/09/5abe3e9e.jpg

Oh hell yes!!!

Hmmm...Ice cream you say????

[Tishimself]

Hmmm...so many options....Lets see....

Don't do it brother!!! Don't make me take a road trip tonight.... ;)

[Hud]

30160When you hear 1st call for mushrooms, please don't wait, get your butt over there now! Trust me they go QUICK!!! I have had people come by later & ask, where's the mushrooms? Lol's-they have been gone for 2 hrs! All 15-20 lbs. Just sayin! I don't eat them anymore myself!

[thatguy]

Don't do it brother!!! Don't make me take a road trip tonight.... ;)

You don't scare me!!!:wink::wink:

http://i152.photobucket.com/albums/s170/thomasljr/cream.jpeg

[Tishimself]

You don't scare me!!!:wink::wink:

http://i152.photobucket.com/albums/s170/thomasljr/cream.jpeg

Bad Tommy!!!

[Hud]

http://www.youtube.com/watch?v=7aUNmtSgB0c

[Wendi]

30160When you hear 1st call for mushrooms, please don't wait, get your butt over there now! Trust me they go QUICK!!! I have had people come by later & ask, where's the mushrooms? Lol's-they have been gone for 2 hrs! All 15-20 lbs. Just sayin! I don't eat them anymore myself!

I'm gonna be first in line! I'm not missing out this year. Can you BBQ a filet for me to go with? Lol

[Wendi]

http://www.youtube.com/watch?v=7aUNmtSgB0c

OMG OMG I must have one now'! Are you kidding me? Oh we are making those

[2manymustangs]

This is the meat thread ;)

Bump.... ^^^^ :hilarious:

[Sharp shooter]

One time in April at Needles the crew ate 86 lbs. of mushrooms in 6 days to set the new record! No B.S. not to mention everything else we Q-ed! Gas BBQ in the backround, yes to do Steve! I have 10 BBQ's. I'll cook mushrooms at the show on Sat.:yikes:

Sorry about that Hud. I was really hungry that week. :D

3024430245

[RVRKID]

http://img.tapatalk.com/d/14/01/10/2yzyqu2a.jpg

[HB Vic]

30160When you hear 1st call for mushrooms, please don't wait, get your butt over there now! Trust me they go QUICK!!! I have had people come by later & ask, where's the mushrooms? Lol's-they have been gone for 2 hrs! All 15-20 lbs. Just sayin! I don't eat them anymore myself!

Before I ate your shrooms that weekend I refused to eat shrooms. When I was a kid the shrooms in our back yard were the size of a small dog, when I hit those suckers with the lawn mower they practically exploded. I hated those things. They smelled like dirty dirt lol.

Then I ate your shrooms things changed. But I'll be honest, I haven't eaten any since that weekend. Kinda bummed we're not gonna make it.


Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)

[Hud]

30274 How about Frog legs with potato bombs & country style ribs.............C'mon!

[ChumpChange]

Well now I'm thinking I need to BBQ something this weekend.....

[riverrunner1984]

Im with Mateo, im going to need to BBQ something this weekend! That looks really effing bomb!

[Hud]

This a good BBQ site, lots of good stuff here! http://www.bbq-brethren.com/forum/forumdisplay.php?f=5 Q-Talk

[Hud]

] Heres another good one!:wink: http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

[Hud]

30295http://www.bbq-brethren.com/forum/showthread.php?t=23436 pretty good thread!

[Hud]

30307 Tri-Tip & potato bombs tonight on Little Joe!

[Hud]

:eat:30332

[2manymustangs]

I did something a little off the normal BBQ path today... An annual tradition of my neighbors (they raise ALOT of hogs and used to live in MY house in the 60's) on the second weekend of January is to do their butchering/curing/smoking of a large lot of hogs... This is a big family and they have been doing this processing since the 60's...

I had my son do alot of filming so that he can put together a mini documentary of this dying art/craft...

EVERYTHING that doesnt get wrapped as CHOICE CUTS (bacon/chops/ribs/loin/breakfast sausage BULK and LINKS) goes into the big pots and is boiled and all of the meat pulled off and stuffed into casings for summer sausage... They do their own ham curing and it really is a art...

It sure is refreshing to see a HUGE family all together , working together and lauging their heads off with Grandma/Grandpa/kids/grandkids/great-grand kids... No fighting/bitching/crabbing at each other, just laughter and good times..


30406
Alfred & Jean Wilmes and one of the great grand children, a future pork producer... :)
Video/pictures of the PORK action in a bit...

[Hud]

Very Nice!

[2manymustangs]

I did something a little off the normal BBQ path today... An annual tradition of my neighbors (they raise ALOT of hogs and used to live in MY house in the 60's) on the second weekend of January is to do their butchering/curing/smoking of a large lot of hogs... This is a big family and they have been doing this processing since the 60's...

I had my son do alot of filming so that he can put together a mini documentary of this dying art/craft...

EVERYTHING that doesnt get wrapped as CHOICE CUTS (bacon/chops/ribs/loin/breakfast sausage BULK and LINKS) goes into the big pots and is boiled and all of the meat pulled off and stuffed into casings for summer sausage... They do their own ham curing and it really is a art...

It sure is refreshing to see a HUGE family all together , working together and lauging their heads off with Grandma/Grandpa/kids/grandkids/great-grand kids... No fighting/bitching/crabbing at each other, just laughter and good times..


30406
Alfred & Jean Wilmes and one of the great grand children, a future pork producer... :)
Video/pictures of the PORK action in a bit...

THis is just a quick little teaser of what went on at the Wilmes farm Saturday...


http://vimeo.com/83969353

[rschap1]

Brother in law was telling how he has bbq'd bonless chicken thighs in muffin tins and his kids get a kick out of them since they look like cupcakes.

[Hud]

:shock:30531

[Wendi]

THis is just a quick little teaser of what went on at the Wilmes farm Saturday...


http://vimeo.com/83969353


I don't know why but this really touched my heart!!!

[Wendi]

:shock:30531
pop eye!!!

[2manymustangs]

I don't know why but this really touched my heart!!!

I'm close friends with four families that are big into raising pork and cattle (family farm style)...

My grandpa always had about 15 steers that he would feed / finish and either sell or butcher depending on the market price... I have been butchering deer and cleaning game/fish since I was 12-13, I guess that is why I have always been drawn to it...

The Wilmes family are such a very special bunch... A very tight family and this is a dying craft...

Glad you enjoyed the teaser, it will take some time for Brandon to do the real video... He may need to go back and get some more footage...

[Teded]

http://img.tapatalk.com/d/14/01/15/zy9u8aze.jpg smokin ribs





Sent from space somehow

[Hud]

30574 Did a turkey in the barrel yesterday!

[Hud]

30921 Did some Beef ribs last night!

[2manymustangs]

http://img.tapatalk.com/d/14/01/15/zy9u8aze.jpg smokin ribs





Sent from space somehow

Looks good, low and slow... :)


30921 Did some Beef ribs last night!

What cut of meat is that Hud???

[Hud]

Beef country style ribs/boneless

[Eli]

30921 Did some Beef ribs last night!


http://img.tapatalk.com/d/14/01/15/zy9u8aze.jpg smokin ribs





Sent from space somehow

I love beef ribs. These look delicious.


Sent from my Bat Cave

[WMC]

http://www.youtube.com/watch?v=7aUNmtSgB0c

I'm making these tonight:thumbup:

Sent from my XT907 using Tapatalk

[Hud]

31022 How about some Elk & Pork ribs!

[Hud]

31023 Another barrel I built for a friend!

[Hud]

31027 How about BBQ Ham!

[Eli]

I'm so hungry and everything looks so good!


Sent from my Bat Cave

[2manymustangs]

31027 How about BBQ Ham!

THAT would go good on some of my scratch buttermilk biscuits... WIth a nice amount of butter...

31116

[2manymustangs]

31022 How about some Elk & Pork ribs!

Tell me about the Elk ribs Hud, what are they like??? The grilled Elk steaks that I have fixed was as good as any sirloin steak I've ever had...

[Eli]

Would you guys be open to sharing your recipes? These all look so good, I like to be able to make some.

Thanks!


Sent from my Bat Cave

[Hud]

The pork ribs were good but the elk ribs were pretty bad! Threw them away! Just sayin!

[Hud]

Eli, here us a rib rub I use alot!31128

[2manymustangs]

Eli, here us a rib rub I use alot!31128

I always have to wait to put sugary rubs or sauces on until the end for fear of the sugar burning... Thats just me and the way I grill, I dont always have complete control of the heat and what is going on with the grill at our big cook outs... :)


The pork ribs were good but the elk ribs were pretty bad! Threw them away! Just sayin!

Hud, did the meat have a bad flavor??? I would have expected it to taste as good as the steaks/lean meat... If not better... Maybe the sinews/fat of the elk has a bad flavor, I've never tried any fatty/sinew meat from an elk...

[Eli]

Eli, here us a rib rub I use alot!31128


I always have to wait to put sugary rubs or sauces on until the end for fear of the sugar burning... Thats just me and the way I grill, I dont always have complete control of the heat and what is going on with the grill at our big cook outs... :)



Hud, did the meat have a bad flavor??? I would have expected it to taste as good as the steaks/lean meat... If not better... Maybe the sinews/fat of the elk has a bad flavor, I've never tried any fatty/sinew meat from an elk...

Thank you!


Sent from my Bat Cave

[2manymustangs]

Thank you!


Sent from my Bat Cave

As for the biscut recipie, its allllllll technique... the ingredients are simple...

2 cups all purpose flour
1/2 tsp salt
1 level TBLSP baking powder
thoroughly mixed...

Add 1 large TBLSP crisco to the flour mix and cut together with a pastry knife or fork until evenly mixed...

Add 1/2 tsp baking powder to 1/2 pint (one cup) of luke warm buttermilk and shake/mix thoroughly, it will start foaming pretty quick so you have to get it mixed into the flour mixture with a fork and then start gently kneeding... You cant over work the dough or your biscuits will be TOUGH, bring it together quickly and turn out onto a flourd surface, kneed together FOUR TIMES and stop, no more... You can drop them in lumps OR cut them with a biscuit cutter, lay onto warm pan/griddle that has about 3 TBLSP of shortning or butter and then flip them so that both the top and bottom are coated with melted shortning or butter to help them brown on top...

Bake at 425 and start watching them at 8-9 minutes so that you dont get the tops or bottoms too brown... :)

[Eli]

As for the biscut recipie, its allllllll technique... the ingredients are simple...

2 cups all purpose flour
1/2 tsp salt
1 level TBLSP baking powder
thoroughly mixed...

Add 1 large TBLSP crisco to the flour mix and cut together with a pastry knife or fork until evenly mixed...

Add 1/2 tsp baking powder to 1/2 pint (one cup) of luke warm buttermilk and shake/mix thoroughly, it will start foaming pretty quick so you have to get it mixed into the flour mixture with a fork and then start gently kneeding... You cant over work the dough or your biscuits will be TOUGH, bring it together quickly and turn out onto a flourd surface, kneed together FOUR TIMES and stop, no more... You can drop them in lumps OR cut them with a biscuit cutter, lay onto warm pan/griddle that has about 3 TBLSP of shortning or butter and then flip them so that both the top and bottom are coated with melted shortning or butter to help them brown on top...

Bake at 425 and start watching them at 8-9 minutes so that you dont get the tops or bottoms too brown... :)

Thank you!


Sent from my Bat Cave

[2manymustangs]

Thank you!


Sent from my Bat Cave

You are most welcome Eli Mae... :) I started learning from my GMA some 20 years ago bcus none of my sisters or anyone else had any interest in learning to make them, they only eat them... Pretty lame IMHO...

The same thing happened with my GMAs pie crust...

[Hud]

31192 Frog legs!

[Eli]

31192 Frog legs!

Did you make those?


Sent from my Bat Cave

[Hud]

Lol's- YES!

[Hud]

31320 Tri-Tip with bacon!

[Paul65K]

31320 Tri-Tip with bacon!That looks so freakin good.....and it's even on my diet :D

[Eli]

31320 Tri-Tip with bacon!

That looks delicious! Recipe please! Man I wish I knew where you lived :D


Sent from my Bat Cave

[Wendi]

That looks delicious! Recipe please! Man I wish I knew where you lived :D


Sent from my Bat Cave

Huds in NorCal I believe and he BBQs great stuff. He'll be in Needles hurray!

[Eli]

Huds in NorCal I believe and he BBQs great stuff. He'll be in Needles hurray!

I can't wait to see him in Needles...but I need that amazing food daily ;)


Sent from my Bat Cave

[Hud]

Yes Northern Ca. is the spot! The tri-tip was injected with Kung Fu & rubbed with Butt-Rub! A little bacon on it to juice in!

[Hud]

31418 This rub works good on beef & pork ribs too!

[Eli]

31418 This rub works good on beef & pork ribs too!

You use the same rub?


Sent from my Bat Cave

[Hud]

Yes, its on the tri-tip above! I thought it was Butt-Rub but its not! Just got that receipe, took 6 months to get it!
Works real good on pork ribs also!

[Eli]

Yes, its on the tri-tip above! I thought it was Butt-Rub but its not! Just got that receipe, took 6 months to get it!
Works real good on pork ribs also!

Thank you!! I look forward to meeting you!


Sent from my Bat Cave

[Hud]

31427 Cornish game hens tonight! A little Kung Fu with Butt-Rub,McCormicks Montral Chicken rub, some Lawrys Perfect blend & Sweet Baby Rays Honey BBQ Sauce for a glaze!

[Eli]

31427 Cornish game hens tonight! A little Kung Fu with Butt-Rub,McCormicks Montral Chicken rub, some Lawrys Perfect blend & Sweet Baby Rays Honey BBQ Sauce for a glaze!

Delicious!! I love Cornish game hens

http://img.tapatalk.com/d/14/01/23/depa5u8a.jpg


Sent from my Bat Cave

[2manymustangs]

31427 Cornish game hens tonight! A little Kung Fu with Butt-Rub,McCormicks Montral Chicken rub, some Lawrys Perfect blend & Sweet Baby Rays Honey BBQ Sauce for a glaze!

Looks perfect Hud... I likes me dem back and dem necks... ;)

[Hud]

:thumb:http://www.bbq-brethren.com/forum/forumdisplay.php?f=5 Check this out!

[Hud]

http://store.pitmasteriq.com/iq110.html been using one for the 3 years!

[Hud]

Getting ready some Frog legs & Chicken to Q today or tomorrow!:eat:

[HB Vic]

Getting ready some Frog legs & Chicken to Q today or tomorrow!:eat:

I just can't bring myself to eat froglegs. Friends had some in Vegas awhile back, passed the plate to me.....I almost gagged LOL. Just couldn't do it.

[Hud]

Lol's-sorry for your luck! Thank you, that makes more for me!

[Hud]

http://www.youtube.com/user/BarbecueWeb Some good recipes!

[2manymustangs]

I just can't bring myself to eat froglegs. Friends had some in Vegas awhile back, passed the plate to me.....I almost gagged LOL. Just couldn't do it.

Mmmmmmmmm Frog Legs...

I like them best at 2-3 AM after a night of "gigging"... :action-smiley-035:

[Hud]

31558 It was a good day for it!

[Hud]

31559A little chicken on the side! I bet you think I eat all this suff! Nope, just tradin material!

[Hud]

I like them best at 2-3 AM after a night of "gigging"... Nice!:thumbsUp:

[2manymustangs]

31559A little chicken on the side! I bet you think I eat all this suff! Nope, just tradin material!

Damn, I could use a snack right now.......

OH, I did a batch of KUNG FOO shroomies on the grill last night with the fish... :grad:

[Hud]

:angry-smiley-018:Nice!

[2manymustangs]

:angry-smiley-018:Nice!

It's so freaking cold and windy here, I REFUSE to go outside and light a bucket of coals...

[HB Vic]

It's so freaking cold and windy here, I REFUSE to go outside and light a bucket of coals...

Light 2 buckets, one for food and one for you :D

[2manymustangs]

Light 2 buckets, one for food and one for you :D

That is what I would need... FREAK N COLD... One for each foot, one to sit on and one for the grill... ;) Nearly hit 60 F yesterday and four hours later last night it was 10 F... Wopping 19 now...

UPDATE:......... OK, I give in... Wifey wants some grilled talapia and I want some more kung foo shroomies........... :)

[2manymustangs]

Ok, in the mean time we need Mr. Denton to post up some of his BBQ porn...


Heyyyyyyy Greeegggggggggggg...

[H20MOFO]

Damn, I could use a snack right now.......

OH, I did a batch of KUNG FOO shroomies on the grill last night with the fish... :grad:

I for one would love to hear about/see the shrooms.......love me some mushrooms.
Grilled some elk steaks last night. The yam fries are spiced with chipolte,cinnamon,and paprika,.....then after they are about half baked I top em with real Parmesan....and some pepper jack.
The zucchini isnt real exotic....just grilled with minced garlic,butter,and garlic salt. :biggrin:
31732

[2manymustangs]

I for one would love to hear about/see the shrooms.......love me some mushrooms.
Grilled some elk steaks last night. The yam fries are spiced with chipolte,cinnamon,and paprika,.....then after they are about half baked I top em with real Parmesan....and some pepper jack.
The zucchini isnt real exotic....just grilled with minced garlic,butter,and garlic salt. :biggrin:
31732

Hey MOFO, looks fantastic!!! ya know, zucchini really doesnt need much on the grill, its a GREAT veggie to grill, it takes the smoke soooo good... One of my faves, just a little TRI BLEND on the squash and let it slowly smoke...


31733
31735

[2manymustangs]

Mannnnnn, those mushrooms are OFF THE HOOK!!! :idhitit:

[H20MOFO]

Mannnnnn, those mushrooms are OFF THE HOOK!!! :idhitit:

Looks yumalischious....never thought of grillin shrooms. Gotta try it soon.

[2manymustangs]

Looks yumalischious....never thought of grillin shrooms. Gotta try it soon.

They need a bit of an oily marinade and low heat... Like italian dressing PLUS some worst A chester SHirE and garlique'... :)

I can't give up HUDs KUNG FOOOO marinade ingredients, thats his dealio... ;)

[MrDenton]

Ok, in the mean time we need Mr. Denton to post up some of his BBQ porn...


Heyyyyyyy Greeegggggggggggg...

Sorry Bruce, been so busy at work I haven't fired the smoker since Christmas Day. But when I do, I'll share it here.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[2manymustangs]

Sorry Bruce, been so busy at work I haven't fired the smoker since Christmas Day. But when I do, I'll share it here.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

I predict that in 48 hours you will be lighting a bucket of coals... :D

ribbbbbbbbbbssssssss
chicken thighhhhhhhhhhhhhhhhhhsssssss
brisssketttttt
chopssssssssssss
porrrrrk loooooooinnnnnn
grilllled mushrrrroooooooomssss
grilled oniiionnnnnnnsssssss

OR just a nice thick grilled burger....

:hotdevil

[MrDenton]

You're probably right. Going to dig out a couple of ribeye's for the weekend.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[MrDenton]

Looking at going away from my firebox smoker and trying a drum smoker. My firebox is cheap and very very inefficient and hard to control temp. The ceramic smokers are way out of my budget. Lifeline safety gear or big green egg...hmmmm
So, I was thinking about doing this... https://www.bigpoppasmokers.com/store/drum-smoker-kit-parts/big-poppa-s-enhanced-drum-smoker-kit
Will a stainless drum work? Are there different gauge steel used on different drums? The heavier the better?


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[HB Vic]

Whats the scoop on the Big Green Egg?? worth the money or just another snake oil smoker??

[MrDenton]

From what I hear, they're very well worth the money. My buddy at work says he can smoke a shoulder for 14hrs and never reload it with coal/wood.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[2manymustangs]

Whats the scoop on the Big Green Egg?? worth the money or just another snake oil smoker??

The cats meowwwwwwwwwwww... They supposed to be the shizzy from all the reports I have heard...

HOWEVER ceramic can crack and it would be just my luck for the thing to fall over and break...

I did see on one of the BBQ competitions where a storm kicked up and knocked over one of the teams green egg... :eat:

[HB Vic]

From what I hear, they're very well worth the money. My buddy at work says he can smoke a shoulder for 14hrs and never reload it with coal/wood.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens


The cats meowwwwwwwwwwww... They supposed to be the shizzy from all the reports I have heard...

HOWEVER ceramic can crack and it would be just my luck for the thing to fall over and break...

I did see on one of the BBQ competitions where a storm kicked up and knocked over one of the teams green egg... :eat:

So its almost idiot proof just keep it out of gale force winds or small hurricanes? :D

They're sooooo damn expensive though.

[MrDenton]

To achieve this I'd need a few chunks of molten lava in mine.
Check out this video on YouTube:

http://youtu.be/7zwXiisPW5E


Sent from my iPhone


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[Hud]

Billy has 2 eggs, ask him about them!

[MrDenton]

Hey Hud, can you give me a short lesson on the barrel smoker? Looking at doing this.
https://www.bigpoppasmokers.com/store/drum-smoker-kit-parts/big-poppa-s-enhanced-drum-smoker-kit

I put up a post earlier with some questions.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[HB Vic]

That's pretty cool, I need one of those :D

[Hud]

Well I started cookin in a barrel about 3 years ago! Only way to go, meat is alot more juicy & has a better taste! UDS=Ugly Drum Smoker! I will post a link for you on them! Its a long thread so just breeze threw it! I use a IQ 110 on my UDS & it makes life real simple for a $140 bucks! I will post that link for you too! I have a S.S. BBQ that I paid $1100 for & it just sits here! The big pappa kit makes it easy! It cost me about 45 bucks to make a basket alone!

[Hud]

http://www.bbq-brethren.com/forum/showthread.php?t=23436 This is a good BBQ site! Q-Talk I like the best!

[Hud]

http://store.pitmasteriq.com/iq110.html You don't need this, but it is nice!

[Hud]

31806 This is my setup! A weber 22.5" lid will fit on a 55 gal. drum. I pick them up at yard sales for 10-15 bucks!

[HB Vic]

31806 This is my setup!

Is that a Tasmanian devil on the top? Was he extra? :D

[Hud]

Is that a Tasmanian devil on the top- Ghost Buster!

[Hud]

http://www.smoke-ez.com/ They make this for a 22.5 weber, I use it to get more room! With 3 grils I did 50 lbs. of ribs at one shot at Needles one year!

[2manymustangs]

Is that a Tasmanian devil on the top- Ghost Buster!

:) Hud, your tooooooooo much man... :)

I had my spies on the lookout and scored my weber lid for free, someone had it at the curb for the trash man... I purchased two new heavy duity weber grills and about 10 bucks worth of band iron/carriage bolts/nuts/washers at Home Depot to build mine... Already had the 55 gal drum...

I will put my ribs up against any of the ribs that get cooked/smoked on our other cookers at the family BBQs...


HUD, how many hours do you figure that it takes to properly cook slabs of ribs on your big ugly???

[Hud]

We do them slow & low for about 2-3 hrs! In Needles we did them for 6 hrs.! We were drunk & forgot about them!

[MrDenton]

How do you reload coal and wood once the smoke has started? Do you have to load from the top?


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[Hud]

Yes, reload from the top! My basket will go 12 hrs. easy! I have a hook to pull the basket out with, I load it, start my fire & once its going good I set it back in the barrel!

[Hud]

31841Heres one I build for a guy here in town! If you do one with the Big PaPa deal you will build a 2nd one for sure! You really don't need all this fancy stuff! I build my 1 st one for $14.00. I cut both ends out & used a old disk blade to put the charcoal on! Worked great, just couldn't leave it alone, lol's! And yes all those parts from a 22.5 weber you can use! The charcoal grill is the bottom of the basket. 16" pizza pan on the bottom. The 22.5 meat grill fit too, I just get a new on at Wally World for 12 bucks!

[Hud]

31842I just used hog rings & bolts to put it together!

[Hud]

31843 The whole idea is the air comes in under the charcoal. Brackets are 3" high!

[MrDenton]

That's a big basket. In that 12hr smoke, how many pounds of fuel do you estimate you burn through?


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[2manymustangs]

We do them slow & low for about 2-3 hrs! In Needles we did them for 6 hrs.! We were drunk & forgot about them!

I was going to say 2-3 hours typically for my st louis cut ribs on the top shelf... Someone (maybe you) told me that WallyWorld has a stainless steel dish drying rack that works well as a rib rack for multiple slabs, I havent checked that out yet... YET...

I rarely do pork butts for pulled pork, I would rather have them sliced into steaks and slow roast them for 2-3 hours/sauce/DONE... I find that the pork shoulders/butts dont really get the smoke penetration all that great and i dont care for the heavy black crust on the outside when they are finally done... I do like pulled pork, it's just not my fave...

I was telling MrDenton (Greg) that my barrel was cut for a cast iron barrel stove door on the bottom and allows too much air flow so I didnt have a real good idea of how long these guys will cook when set up properly (like yours)...

I honestly dont think I have more than $30 in mine total and that was with new weber brand grills inside...


I have dubbed mine the "hobo grill" :) Im kind of partial to the rusty "patina" ;)

I picked up a 4' piece of band iron at home depot to make FOUR of these grill shelfs, put them in with carriage bolts and I put in the top tabs to help locate the weber grill lid... There are four, 90 degrees apart inside the barrel, I dont have a very elaborate coal bucket like Hud crafted, but i will soon now... :) THis thing is all nasty inside with ash bcuz I turned it upside down to empty it out before putting it in the back of my wifes truck so I didnt make ANOTHER mess for me to clean up... Sorry for the bad pics...

YOu could easily just use some 1/4 or 5/16 carriage bolts/nuts/lock washers to rest the grill on and skip the band iron grill shelf, just rest the grills on the ends of the bots... That would work just fine, they would have to extend inside the barrel about 1 1/2 or so, I would put them in 90 degrees apart...

31863

31864

[The Doctor]

Sometimes we just need some kabobs.

31891

[Hud]

I just use 1/4" x 1&1/2" bolts with lock washers & nuts for the grill suports! I also use #9 flat expanded metal for the basket. A little pricey but will last forever! The hogs rings work good to hold it together without any welding! The pizza pan on the bottom catchs your ash's! Still looking for the photos of my 1st barrel! Sorry, I put 15 lbs. of charcoal in the basket & cooked for 12 hrs. & had charcoal left over! What I do is close the vent in the lid on top & close the intake hole or holes & kill the fire! Saves alot of charcoal that way!

[Hud]

Lookin good Dr.

[GotHalos]

:thumbup:

[MrDenton]

Mmmmmm....kabobs sound so good right now.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[Hud]

31923 Putin down some Big Smoke old school with some steaks!

[Hud]

31924 Chicken halfs & potato bombs in Little Joe!:shock:

[Hud]

31925 This is Little Joe my mini barrel!

[2manymustangs]

Sometimes we just need some kabobs.

31891

MMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmm, THAT grill and THAT guy looks familiar!!! :action-smiley-035: I remember a KILLER beef steak that came off of that grill....

And the company was even better!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !! :thumbsUp:

P.S. I can't believe that concrete wall next to you is 7' tall :yikes:





31923 Putin down some Big Smoke old school with some steaks!


BIG SMOKE!!! :happy:

[MrDenton]

31925 This is Little Joe my mini barrel!

Now THAT is what I need for our Park Moabi trip in June.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[Hud]

I used a Weber smoky joe top & bottom & one & half 16 gal. barrels in the center! One 16 gal. works good to, you can throw in your trunk real easy! I have had this one up to 550*:speechless-smiley-0

[Hud]

31930 Heres a single barrel mini!

[MrDenton]

How do you mate them together? Nice fat weld? The two are an exact fit? So weber designed their smoky joes to work with steel drums? Clever, very clever


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[Hud]

Lol's-if you do the one & half deal, yes you have to weld them. On the single, I just used sheet metal screws on the bottom! Not a easy weld, pretty thin, even when you put fat lip to fat lip! Just takes time! Yes the small smokey joe lid fit the small 16 gal. drum & the 22.5 weber lid fixs the 55 gal. drum! I get all my webers at yard sales, $5 bucks for the small, 10 bucks for the large! Be sure the larger one is a 22.5! There is a 18.5, you don't want that one, just sayin!

[2manymustangs]

greg, you mentioned taking one to Moabi...

The thing I like about the 55 gal, is that the grills and lid will go down inside the barrel easily with just a slight tweak on the lid, so you can throw the barrel upright in the back of your truck and take off... throw your bag of coal in there and alot of other junk, makes it easy to transport...

Other grills are a PITA to transport IMHO... :)

[Hud]

32169 A friend of mine just build this Big Poppa Barrel, turned out nice!

[Hud]

:action-smiley-035:32171

[MrDenton]

I like that. Might be one in my future.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[Hud]

32206 Who's Q-in for the game & what?

[Hud]

32209 Game day ribs are coming along!

[Hud]

32212Fallin off the bone!

[Hud]

32213 Put the glaze on! Good stuff!

[The Doctor]

Hey Hud, I just prepared a couple dozen of those "Potato Bombs" you taught me about to go with everything else. MMMMMMMMM.

[Hud]

32229:point::thumb:

[Hud]

Hey Hud, I just prepared a couple dozen of those "Potato Bombs" you taught me about to go with everything else. MMMMMMMMM Right on Doc! I was thinkin about that myself! They go good with eggs the next day too!

[Hud]

32215 Chicken legs & Turkey thighs are on now!

[2manymustangs]

32212Fallin off the bone!

Heavenly my friend... The sweeeeeeeeeeet pig...

[Hud]

Low & Slow, did a 3 hr. cook on the ribs this round! 2nd hr. in tinfoil & then a hr. glaze! Turned out great!

[budman]

We did ribs too. 4 racks total for about 4 hours. No wrapping this time, just left them on at 250.
http://img.tapatalk.com/d/14/02/04/ebu4emeb.jpg


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[HB Vic]

We did ribs too. 4 racks total for about 4 hours. No wrapping this time, just left them on at 250.



Sent from my iPhone using Tapatalk

Looks pretty good to me. Nice first post :D welcome to www.hotboat.com (http://www.hotboat.com) !

[Hud]

Budman, your ribs look GREAT!!

[ChumpChange]

Wow wow wow.

[Eli]

We did ribs too. 4 racks total for about 4 hours. No wrapping this time, just left them on at 250.
http://img.tapatalk.com/d/14/02/04/ebu4emeb.jpg


Sent from my iPhone using Tapatalk

Looks delicious!


Sent from my Bat Cave

[budman]

Thanks! They were great and we had some again tonight. Been playing with the bigger smoker and so far so good. I have an old school Japanese Kamado that's amazing, but only had a 16" grill.

Didn't even notice these were my first posts. Guess I'll have to stop lurking and throw out some boating content.


Sent from my iPhone using Tapatalk

[Hud]

C'mon!

[ptc]

30160When you hear 1st call for mushrooms, please don't wait, get your butt over there now! Trust me they go QUICK!!! I have had people come by later & ask, where's the mushrooms? Lol's-they have been gone for 2 hrs! All 15-20 lbs. Just sayin! I don't eat them anymore myself!

Hud - personally I think you need a bigger MUSHROOM GRILL.... only! just sayin! lol Ill bring a few extra pounds to thro on there too!!! the more the merrier! yes? :partyguy:

[ptc]

Ok so heres a very simple recipe for a marinade for TRI-TIP .... it has to soak for about 3-4 days - and then smoke it at about 180-200* for about 5 hours

The meat comes out so tender that you can literally cut it with a fork... and its tastes like prime friggen RIB!!!! ....

Heres the secret:

32374

[Hud]

ptc, I'm packin 3 grills at all times, just sayin!

[2manymustangs]

ptc, I'm packin 3 grills at all times, just sayin!

Cmo'n big daddy!!!!! :) Bring on the BIG smoke!!!!!

Ever grill bacon to go with your eggs at breakfast??? :leghump:

[Hud]

Ever grill bacon to go with your eggs at breakfast??? No I haven't tried that, sounds good!

[Hud]

:speechless-smiley-0http://www.bbq-brethren.com/forum/showthread.php?t=80125 Check this link out!

[Hud]

Mushroom Q http://www.idealtruevalue.com/catalog/290361.jpg

[2manymustangs]

Mushroom Q http://www.idealtruevalue.com/catalog/290361.jpg

That is the shroomie cooker??? :) Lets get it on!!! :wink_002:


THis is not exactly BBQ Hud (see below) .... BUT I wanted to get your attention about Needles...

Is anyone bringing a blender to Needles??? :)


Start with Jameson whiskey (or your favorite brand of Irish whiskey), then throw in some cream, sweetened condensed milk, instant coffee, chocolate syrup and vanilla and give it a whir in the blender for a few minutes until blended and creamy. Funnel it into pretty bottles and refrigerate for up to 2 months! You can use it in recipes or give it as a gift for holidays or special occasions.

The drink is smooth, creamy and definitely packs a little bit of a punch!


Homemade Baileys Irish Cream
Yield: 34 ounces
Prep Time: 5 minutes
Total Time: 5 minutes
An incredibly easy recipe for making your own Baileys Irish Cream at home!

Ingredients:
1⅔ cups Jamison Irish whiskey
1 cup half & half or heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
1 teaspoon instant coffee

Directions:
1. Combine all ingredients in a blender and puree on high speed for 30 seconds.

2. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.

[2manymustangs]

On the menu for tonight (Valentines Day):

three steaks (one porterhouse/two strips) mariniated in worstacheshasheshershireshire sauce/garlic/salt/pepper/olive oil
salmon with garlic/salt/pepper/lemon/butter
LARGE amount of marinated mushrooms (in the secret KUNG FOOOOO sauce)
grilled onions
chicken thighs (marinated in ginger/soy sauce/garlic/salt/pepper/crushed red pepper/peanut oil and a dash of sesame oil)


Photos to follow...

[2manymustangs]

just starting...

The onions have butter/brown sugar melting on them

33435

[Wendi]

just starting...

The onions have butter/brown sugar melting on them

33435

Oh I can't wait to show you my grill tomorrow yummy! PS yours looks great enjoy And happy love day!

[2manymustangs]

Finished...

33460
Mmmm, smokey!!!
33461

[2manymustangs]

Oh I can't wait to show you my grill tomorrow yummy! PS yours looks great enjoy And happy love day!

TY Wendi... Cant wait to see your...................................... grill... :)

Have I told you recently how much I like your avitar??? ;)

[HB Vic]

Not my BBQ but that's how I like it :D 33463


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[Wendi]

TY Wendi... Cant wait to see your...................................... grill... :)

Have I told you recently how much I like your avitar??? ;)

Haha not in the last two days!!

[2manymustangs]

Haha not in the last two days!!

Ok, in that case here I go again... That is an AWESOME photo and I wish I had a soft copy of the original... :) Way cool...

[RVRKID]

Got the Tri Tip rubbed down for Moms Birthday Q Tomorrow
33524

[2manymustangs]

Got the Tri Tip rubbed down for Moms Birthday Q Tomorrow
33524

:eat: Can you share the recipie OR is it top secret???





THE GRILL IS CLOSED DUE TO WEATHER.... :hilarious:

33679

[thatguy]

:eat: Can you share the recipie or is it top secret???





the grill is closed due to weather.... :hilarious:

33679


ouch!!!

[2manymustangs]

Temps came back up today.... Grill REopened...


Bacon for B.L.T.s Dont let it get too dark when cooking bacon on the grill...

33746

33747

[2manymustangs]

HUD and the MONDO "Big Ugly" smoker...
34687

HUD layin down the classic BIG SMOKE... Mushroom time...
34688

34689

[RVRKID]

:eat: Can you share the recipie OR is it top secret???





THE GRILL IS CLOSED DUE TO WEATHER.... :hilarious:

33679

Sorry I just saw this, I use a rub that I bought at Staters and added Garlic. Really want to get some better rubs though.

[2manymustangs]

Mine are pretty basic and i rely on the flava of the smoke, apple wood being my fave for fish... Hickory or oak for ribs BUT not too much... Hud and I just had this discussion over the weekend... We both confessed to ruining nice pieces of meat with TOO much wood smoke, it's easy to do...

Green ash for pork is a good one also...

Beef gets garlic/salt/pepper/worcheshire/olive oil marinade at my house... Pork gets salt/pepper/garlic... Chicken gets lemon pepper... But that is just me/my taste...

I do like some of the different dry rubs that I have had on ribs...

As for finishing sauce/glaze, we have our own faves here in STL that are quite different than K.C. or Memphis...

Ive yet to meet a grilled spare rib that I didnt like...

[MrDenton]

Well, I finally got a day off that doesn't involve me going out of town. Pulled the cover off the smoker. SAWEEEEEEET PIGGYYYYYYY!!!!!!!
http://img.tapatalk.com/d/14/03/03/etegu3yz.jpghttp://img.tapatalk.com/d/14/03/03/eze2uta9.jpg


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[HB Vic]

Well, I finally got a day off that doesn't involve me going out of town. Pulled the cover off the smoker. SAWEEEEEEET PIGGYYYYYYY!!!!!!!
http://img.tapatalk.com/d/14/03/03/etegu3yz.jpghttp://img.tapatalk.com/d/14/03/03/eze2uta9.jpg


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

That's gonna be killer, looks good!


Sent from my iPhone using Tapatalk

[MrDenton]

Can you say...smoke ring? 5hrs in the smoke, 3 1/2hrs in an covered aluminum tray. Internal temp of 205*, rested covered for 30min.
Pretty darn tasty. Wish y'all could taste this.

http://img.tapatalk.com/d/14/03/03/uburysa5.jpg


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[2manymustangs]

Can you say...smoke ring? 5hrs in the smoke, 3 1/2hrs in an covered aluminum tray. Internal temp of 205*, rested covered for 30min.
Pretty darn tasty. Wish y'all could taste this.

http://img.tapatalk.com/d/14/03/03/uburysa5.jpg


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

BAM!!! what cut of sweet pig is that Mr. Gman??? Looks good!!!

Come see me next week in L.B. before or after work, well, not "AFTER" with the hours you work... :) OR I could buy you breakfast...

Lets sync up... Bring some pics of the Mango Madness...

[MrDenton]

Hey Bruce. Just a boston butt that I cut the bone out of and made 2 pieces. What usually takes between 11-14hrs I cut to about 9hrs.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[MrDenton]

Email me the dates you'll be in town.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[2manymustangs]

Hey Bruce. Just a boston butt that I cut the bone out of and made 2 pieces. What usually takes between 11-14hrs I cut to about 9hrs.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

MMmmmm, pork butts... I think you will really like the big ugly for cooking the butts... :)

After seeing Huds design for the coal bucket/ash pan in person (at Needles) IM sold... And the temp controlling blower/stoker is the shizzy... that damn thing is dialed IN!!! :thumbsUp:

[MrDenton]

What's a simple recipe for smoking salmon? Something I've never tried but really want to.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[Get Some]

http://img.tapatalk.com/d/14/03/06/u8uda2um.jpg
Tacos!

[MrDenton]

Sounds so good. Tell us more....please.


Blown Gas Flats to Rope...
In loving memory of
Chris "Church Mouse" Blevens

[2manymustangs]

A little chickey, a little TRI TIP, and some KUNG FOO mushrooms... BAM!!! :thumb:

35613
Apple wood smoking pouch...
35614

35615

[Mrs.K034]

Wish I took some pictures.. Had ribs and king crab legs for a party of 12 last night.. It was pretty much amazing.

[2manymustangs]

Wish I took some pictures.. Had ribs and king crab legs for a party of 12 last night.. It was pretty much amazing.

Without pictures, it never happened... I heard that somewhere recently... :P