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Cranky Buzzard's Barbecue Workbook

Last post by markjass « Thu Nov 14, 2013 10:29
Replies: 9
by Chuckwagon » Sun Feb 27, 2011 04:41

First post

Cranky Buzzard's Barbecue Workbook

Hey gang,
I'd like to introduce Cranky Buzzard and his Cranky Buzzard's BBQ Workbook . The Big Bird has lots of tricks n' recipes for everybody. Be sure to check out his website at CrankyBuzzard.com
Cranky Buzzard wrote:
I drafted this for people that are new...

Last post

Have just been killing some time before I go to work and found this topic. Wow I want to get into this type of smoking. Where to start I am not taking of a crowd?

Mark

9 Replies

14188 Views

Last post by markjass
Thu Nov 14, 2013 10:29
[USA] Cooking An Entire Hog

Last post by DLFL « Fri Jul 13, 2012 20:34
Replies: 4
by Chuckwagon » Thu Jul 12, 2012 13:44

First post

Hole-In-The-Wall Whole Hog
(Barbecued Whole Hog)

I don`t know if Butch Cassidy ever roasted a pig on his barbeque spit at Hole-In-The-Wall... but he should have! Have you ever been asked to cook for a very large party? Most folks freak out and decline if the guest list gets to be much more...

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When but a youngin' a guy would always show up in front of the American Legion when a parade was going on. He would roast a whole beef minus head over charcoals. This was shredded and sold in BBQ sandwiches. I always wanted a steak cut from this but it never happened.

4 Replies

7391 Views

Last post by DLFL
Fri Jul 13, 2012 20:34
Shashlik

Last post by Gray Goat « Thu Feb 24, 2011 07:15
Replies: 6
by Siara » Tue Feb 22, 2011 04:25

First post

O.K. here we go with Shashlik's.
First, lets explain what it is.

Shashlik or shashlyk (Russian: Шашлык, from Turkic 'Shish,' or skewing meat and -lik, a noun-making suffix' [1][2]) is a form of Shish kebab popular throughout the former Soviet...

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Thanks for posting the recipe Siara, I think I'll fire some up when my son is home for spring break :grin:

6 Replies

11370 Views

Last post by Gray Goat
Thu Feb 24, 2011 07:15
My favorite version of pastrami

Last post by jcflorida « Thu Apr 22, 2021 16:13
Replies: 9
by jcflorida » Sun Apr 18, 2021 21:56

First post

I love pastrami but not the salt laden leather sold in grocery stores.

Traditional pastrami (ie. Katz) is made from beef navel. I have not been able to source beef navel at a reasonable price, so I've experimented with several cuts. Many use brisket, but I find the flat too lean. The point is...

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brought the temp up to 150 degrees in the smoker

I just smoke it until the outer bark looks well formed. In this case the IT was about 150ºF, but temperature was not the criteria.

9 Replies

481 Views

Last post by jcflorida
Thu Apr 22, 2021 16:13
Brisket burgers

Last post by wkw « Sat May 23, 2020 11:49
Replies: 2
by wkw » Fri May 22, 2020 23:25

First post

Hi everyone,
I hope I am posting in the right forum.

I recently bought three whole briskets on sale. I want to smoke one, do a Montreal smoked meat and make burger patties with one.

My question is so I grind the brisket or should I trim the fat prior to grinding and if so how much.

Thanks
Ken

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Thanks. I am inclined to go that way. I am not looking for a lean pattie.

2 Replies

2343 Views

Last post by wkw
Sat May 23, 2020 11:49
Tusiaczek pastrami - by StefanS

Last post by redzed « Fri May 01, 2020 14:55
Replies: 9
by StefanS » Mon Dec 31, 2018 02:47

First post

My polish friend made this recipe to get close as possible to famous Katz Delicatessen pastrami.
Original recipe has been posted on polish WD. Few days ago, using his recipe I have made whole brisket in his way. - Results - outstanding..
so it is -
EQ curing in vac pouches with addition of 22 g/kg...

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Joe I wish I could have had one of those sandwiches! Looks delicious and I haven't had one of those in four years! I see many hobbyists make pastrami with all kind of cuts, but nothing compares to the original, made with beef brisket with a decent amount of fat.

9 Replies

3362 Views

Last post by redzed
Fri May 01, 2020 14:55
Smoking a beef roast

Last post by Herrybraun « Tue Apr 09, 2019 18:23
Replies: 4
by Blackriver » Wed Nov 23, 2016 01:03

First post

Hi I have a older Traeger pellet smoker a friend of mine gave me. I am going to smoke a 4 lb beef roast on it for shredded beef. On the setting they suggest for temp the traeger for smoking tends to bounce from 165-200. It will go up to 200 then drop to 165 then back up to 200. My question is at...

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I love smoky roasted beef recipes all the time.

4 Replies

5409 Views

Last post by Herrybraun
Tue Apr 09, 2019 18:23
Smoked Brisket

Last post by Butterbean « Thu Feb 28, 2019 22:42
Replies: 3
by jjnurk » Wed Feb 27, 2019 16:09

First post

2.jpg 1.jpg What to do when it's -30C ? Smoke a brisket!!!
I've done one about 15 yrs ago and from what I remember, turned out really, really dry. Thinking I know a little bit more this go around, I injected the 10 pounder with some beef broth overnight and gave it a dry rub of garlic and onion...

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I agree. I don't think there is any right way to cook a brisket as long as it tastes good in the end. I do however believe to make a good brisket its a matter of patience and internal temperature but each time I make one I'm usually do another experiment searching for what might be the holy grail...

3 Replies

1455 Views

Last post by Butterbean
Thu Feb 28, 2019 22:42
Got a new BBQ Book

Last post by MatterOne « Fri Apr 13, 2018 02:35
Replies: 3
by sausagemaneric » Fri Feb 03, 2017 16:06

First post

My Bride got me this book for Christmas. Called Bob Garners Book of Barbecue, North Carolina's Favorite Food. The Book is really a history lesson regarding the originality of whole hog BBQ in North Carolina. It describes the diff between the northern and southern bbq in North Carolina too. Lots of...

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He is only open five times a year and has made his living this way for over fifty years and has done quite well.
Okay... I've dreamt many times about making a living off of my love for food, but what your friend is doing is far beyond what I've ever even hoped for.

3 Replies

3489 Views

Last post by MatterOne
Fri Apr 13, 2018 02:35
Delli style corned beef

Last post by redzed « Fri Apr 07, 2017 03:22
Replies: 10
by Cdub » Sat Feb 18, 2017 03:54

First post

Has anyone made a delli style corned beef or Montreal smoked beef? I have recipes for corned beef but that is more of a cooked(boiled) product. I would like a moist meat to slice for homemade Reuben's.

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Not sure I would want to eat that crust, but the inside looks like pure ecstasy!

10 Replies

6909 Views

Last post by redzed
Fri Apr 07, 2017 03:22
Montreal Beef

Last post by Sleebus « Thu Apr 06, 2017 14:08
Replies: 19
by Butterbean » Thu Jun 02, 2016 22:35
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First post

All this talk about briskets and Montreal beef sandwiches from Schwartz's got the best of me so I'm making a stab at making some. Redzed I don't know if this can compare to what you ate but I think it will be decent enough.

I started with an 18 lb brisket and trimmed a little better than 5 lbs of...

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Came here via the link by Bob, lots of good info here, especially the rub. I did a commercial corned beef point a few weeks back and it came out kinda meh. Smoked it for 2 hrs then into the pressure cooker, but it really didn't pick up any smoke flavor. I didn't attempt to cook it on the smoker, so...
19 Replies

10820 Views

Last post by Sleebus
Thu Apr 06, 2017 14:08
Well, not really a new topic............

Last post by Butterbean « Thu Oct 27, 2016 14:56
Replies: 1
by sausagemaneric » Thu Oct 27, 2016 03:22

First post

This is the third brisket I've done with the full 24 hrs of 250 degrees including 6 hrs of wrapped time. Then out of the BBQ and wrapped tight in towels to rest. And it's the third time it came out amazing. Very happy with the Aaron Franklin method of no looking. I feel I have conquered the...

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To consistently cook good beef brisket is quite the feat. IMO, it is the hardest meat I've ever learned to cook and it is very unforgiving.

I think photobucket is down right now but once you have a photo in photobucket you can go to the photo and click it. To the right there will appear boxes. You...

1 Replies

3857 Views

Last post by Butterbean
Thu Oct 27, 2016 14:56
Never gonna guess....another brisket

Last post by sausagemaneric « Thu Sep 29, 2016 04:46
Replies: 3
by sausagemaneric » Wed Sep 28, 2016 04:04

First post

This may have posted some where else by accident, but I did a 13 pound brisket starting at 7:30 PM at 250 degrees in the smoker. Wrapped it in foil at 18 hrs, 165 deg. internal and back in the smoker for another 5 hrs. Now at 197 degrees I removed it wrapped it in plastic wrap and towels to rest...

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Yes it was aged in the original undisturbed cryovac. I am getting to the point that I always have 15 or so pounder in the fridge aging away. One thing I noticed was the real long time it took to get it past the stall. Can't wait till next time!

3 Replies

3250 Views

Last post by sausagemaneric
Thu Sep 29, 2016 04:46
A 19 pound brisket this time

Last post by sausagemaneric « Wed Jul 06, 2016 04:10
Replies: 5
by sausagemaneric » Mon Jul 04, 2016 16:21

First post

So I got 19 pound packer, trimmed it up a bit and put it in the smoker at 2300hrs(11:00PM). Temp running between 250 to 300 degrees. Plan on eating around 1600hrs to 1800hrs. At 1700hrs it would be 18 hours. Figuring I will wrap in for at least 3hrs at some point.......

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How about some pictures? We need evidence! :grin:

Pictures..................uhg. Photo Bucket :evil: The worst program in the world! I should learn it better..............Until then, you'll need to trust me :lol:

5 Replies

4277 Views

Last post by sausagemaneric
Wed Jul 06, 2016 04:10
Yes, another Brisket!

Last post by Bob K « Mon Jun 06, 2016 19:26
Replies: 15
by sausagemaneric » Wed Jun 01, 2016 04:07
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2
First post

So I got myself a 13 pound packer to take to our cabin on Memorial day and utilize the Char-Griller offset bbq that the family has up there. Problem is, I forgot the brisket! So when I got home, I went and bought one of them Char-Griller, Smokin' Champ. I trimmed up the packer, seasoned it and put...

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Drinking Mike's Hard Lemonade at 5 a.m isn't frowned upon as bad as drinking beer I hope.

If you got it in cans the crack of it opening usually gets a reaction. Probably not as bad as Colorado cool aid. :shock:
15 Replies

10057 Views

Last post by Bob K
Mon Jun 06, 2016 19:26
Drum Smoker BBQ

Last post by Bob K « Wed Mar 25, 2015 13:35
Replies: 1
by Devo » Tue Mar 24, 2015 16:05

First post

Found a small beef roast in the back of the freezer. Can't remember what they called it but it was one I had bought on sale. So Sunday around 12:30 PM I fired up the Pit Barrel Cooker (UDS 30 gal.) with Kingsford Charcoal. I had already the night before gave the roast a good rub of tatonka dust and...

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Looks delicious Devo!
I have cooked pork loins in a similar fashion but never beef.

1 Replies

7966 Views

Last post by Bob K
Wed Mar 25, 2015 13:35
Picnic Roasts

Last post by sausagemaneric « Mon Mar 09, 2015 02:58

by sausagemaneric » Mon Mar 09, 2015 02:58

Got me a fine deal on Picnic Roasts at 0.89 cents a pound. BBQ'd them for 9 hrs, then wrapped in foil for 2 hrs @ 200 degrees and they came out mighty fine. We had them for my sons going away party as he heads off to Nashville to start his music career.

V-465

0 Replies

6579 Views

Last post by sausagemaneric
Mon Mar 09, 2015 02:58
Yet another BBQ Brisket

Last post by sausagemaneric « Tue Jan 13, 2015 04:44
Replies: 3
by sausagemaneric » Sun Jan 11, 2015 04:52

First post

So I bought myself a 17.5 pound Brisket. It was a Select Grade. I pumped and brined it for 18 hrs or so with a mixture of 1 cup salt, 1/2 cup surgar, 1/2 cup soy sauce, 1/4 cup worchestershire sause and some pickling spice in 2-1/2 gallons of ice water. Removed, rinsed and coated it with Paul...

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I didn't picture up this one. I will photobucket the next one

3 Replies

5251 Views

Last post by sausagemaneric
Tue Jan 13, 2015 04:44
To Fry or Grill

Last post by sausagemaneric « Sun Dec 14, 2014 06:03
Replies: 5
by markjass » Tue Dec 02, 2014 10:31

First post

I have come to decide that I prefer to fry rather than grill fresh sausages. I know that is a bold statement. The reason is that I find the casing on the sausage is less chewy when it is fried than grilled. The taste, moisture content, and texture is the same. Any one got any thoughts?

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I fry em when I'm lazy and bbq em when we are dining . Seems like there is some truth to the possibility of tougher casings when grilled. Although I have had them come out crackly too.

V-465

5 Replies

4727 Views

Last post by sausagemaneric
Sun Dec 14, 2014 06:03
BBQ'd Boneless Turkey

Last post by redzed « Sat Nov 29, 2014 05:45
Replies: 8
by sausagemaneric » Thu Nov 27, 2014 01:23

First post

Hi, I am going to attempt to upload some pictures of boning out a 20 lb. turkey, sewing it back together, and some info on brining, stuffing and BBQing the bad boy. The whole photo bucket thing is not where I shine, so it may or may not happen.

V-465

Last post

Man! I don't know what happened to all the pics I put up there? I was cleaning out the photo bucket and these must have gone away with them! I just don't do well with this kind of stuff!

Years ago when I was preparing a Power Point presentation I got stuck and my 10 year old nephew helped me and...

8 Replies

7337 Views

Last post by redzed
Sat Nov 29, 2014 05:45
temperature stall

Last post by atcNick « Fri Oct 24, 2014 05:24
Replies: 19
by cmustang » Fri Apr 05, 2013 03:57
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2
First post

So here I sit stalled again. And it seems that I can find out why it happens and have spent time researching it I can not find any information about how to prevent it or at least reduce the effects. As it seems that a thread like this is needed I thank you all for any information you can provide in...

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If you cook at a higher temp, say about 300F, you will have no or very little stall period.
19 Replies

21100 Views

Last post by atcNick
Fri Oct 24, 2014 05:24
Tom's Rendezvous-style Dry Rub for Ribs

Last post by redzed « Sat Jul 12, 2014 06:35
Replies: 11
by vagreys » Fri Dec 23, 2011 01:40

First post

I was born and raised in Memphis, Tennessee, where the phone book has an entire section of the business directory devoted to Barbecue. If you are from Memphis, the word barbecue without modifiers refers to pork shoulder cooked low and slow, pulled or chopped, either served as a pile off meat or as...

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Have a bunch of ribs in the freezer and always open to different ways of doing them. Ray, ol` boy, those ribs look scrumptious! Will have to give that recipe a try in the near future!

11 Replies

13274 Views

Last post by redzed
Sat Jul 12, 2014 06:35
[USA] Smoked Ribs With BBQ Sauce

Last post by el Ducko « Sun Jul 06, 2014 02:36
Replies: 20
by Chuckwagon » Fri Jul 30, 2010 04:18
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First post

Rocky Mountain Wrangler`s Rubber Ribs, Rotten Rub, Ghastly Glaze, N` Rusty Sauce
Ribs, Ribs, Ribs!

If you order just one rack of these tasty, golden-brown, smoky, ribs in a fancy restaurant, you`ll probably have to sell a kid or mortgage your house! Why would anyone want to cure a rack of ribs?...

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Seeing as how it was National Ducks Day today...

We took a break from sausages and cooked some pork ribs . The rub was one part each white pepper, black pepper, salt, garlic powder, and paprika. (...or use your own favorite rub. There's a bazillion of 'em out there.) Wash the ribs off, dry them...
20 Replies

22442 Views

Last post by el Ducko
Sun Jul 06, 2014 02:36
Pulled Pork

Last post by Gray Goat « Fri Apr 04, 2014 22:19
Replies: 5
by Gray Goat » Thu Apr 03, 2014 04:31

First post

The weather finally broke, so I decided to use a few pork butts for something other than sausage :shock: :lol:

I put on my favorite rub and wrapped them, then into the fridge overnite. The next morning, they are good to go.

I loaded up the BGE with lump charcoal and a few chunks of peach...

Last post

My wife lived in Chicago for about eleven years so I know for a fact that most folks from that area are not normal

I couldn't agree more! :lol: :lol: :lol:

Thanks Ross, Red, and Mr. Wagon :grin:

5 Replies

6412 Views

Last post by Gray Goat
Fri Apr 04, 2014 22:19
Did another brisket

Last post by sausagemaneric « Mon Mar 24, 2014 00:48
Replies: 16
by sausagemaneric » Mon Mar 17, 2014 04:15
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2
First post

So this time I had another 17lb brisket. I mixed up a brine of 1 cup sugar, 1 cup salt and like a cup or so of soy sauce in 2-1/2 gallons ice water. I pumped about 2 pints or so into the brisket and let it sit over night in the fridge. Put it in my Weber charcoal grill indirect style and kept the...

Last post

I just love where this topic went! regarding the first reply, it cost like $48.00 and we fed 6 persons then had brisket for 3-4 days. I was really happy the way this one came out.

V-465
16 Replies

14301 Views

Last post by sausagemaneric
Mon Mar 24, 2014 00:48
FIRST BBQ COMPETITION

Last post by Carpster « Wed Jan 08, 2014 00:18
Replies: 2
by rbanks123 » Fri Sep 06, 2013 21:01

First post

So I just got into graduate school at Michigan State and it has been a pretty busy last couple of months. I wanted to post about our first BBQ competition as ArtisanBros. My brothers and I took part in the Utahs first BBQ Pit Stop sponsored backyard BBQ competition for ribs and chicken.

Here are...

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Nice....have you ever watched BBQ Pitmasters?

2 Replies

5220 Views

Last post by Carpster
Wed Jan 08, 2014 00:18
The next Brisket

Last post by atcNick « Wed Sep 25, 2013 22:49
Replies: 6
by sausagemaneric » Mon Sep 16, 2013 03:41

First post

On the next brisket I do I am going to start it about mid night, so I can eat around 4 to 6 the next day. Just seems like 10-11 hours is not quite enough. I generally lay a pretty thick layer of Zatarains Cajun seasoning on the hunk and throw it in the smoker at 225. Then after an hour I start...

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Do not be afraid to cook your brisket at 300F. some of my most tender and juicy briskets were cooked hot n fast. Less than 5 hours.

6 Replies

7668 Views

Last post by atcNick
Wed Sep 25, 2013 22:49
Got my Brisket in the Q..................

Last post by el Ducko « Thu Sep 12, 2013 02:32
Replies: 7
by sausagemaneric » Mon Sep 02, 2013 21:21

First post

So I have read the Brisket recipe on the stickies and I am pretty close to the recipe with what I got goin on this Labor Day. Mustard and seasoning all night. In the smoker at 225 ish since 0645 hours this morning. Hoping to eat around six tonight. It is up 150 in the smoker. Does it sound like I...

Last post

In my experience, the flat is always drier than the fat end. Going to 185 or 190 will make the whole thing more tender. Of course, that takes time, but it's worth it. To get it done in a reasonable time, try going to 250-275 degrees.

I can't vouch for the behavior of juice vis-a-vis foil and...

7 Replies

7096 Views

Last post by el Ducko
Thu Sep 12, 2013 02:32
[USA] Barbequed Beef Brisket

Last post by sawhorseray « Sat Aug 31, 2013 23:55
Replies: 7
by Chuckwagon » Tue Nov 02, 2010 03:17

First post

Bandit's Brisket
(Barbecued Brisket)

Between a steer's front legs are muscles mostly used for walking. This brisket , cut from the chest of a steer (or cow), is naturally tough but naturally delicious when carefully prepared. Called London Broil by butchers desiring to boost sales, most folks in...

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Just as I was about to get started on breakfast this morning I was told we were running errands , right now. By the time we got back for lunch I was starving; half pound hip-shot burger on a freshly made bun, Colby jack cheese, four slices thick home-made maple-honey bacon, vine-ripe maters from...

7 Replies

9332 Views

Last post by sawhorseray
Sat Aug 31, 2013 23:55
Foods for the Fourth

Last post by Butterbean « Thu Jul 04, 2013 22:26
Replies: 12
by Butterbean » Wed Jul 03, 2013 17:13

First post

We are having a gathering on the fourth and my plans are relax with a drink in hand and let my water wings do all the work. To achieve this state of bliss I decided to prepare most of the meats before hand in hopes my wife can warm things up while I aimlessly stumble around the lake drowning worms...

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Dang if I weren't so far away I'd come over to help with drowning some worms, a few libations and great food. I'll see you on my way south in November and I won't come empty handed, peameal bacon , pepperettes, oktober fest sausage, salsa, wine and a few other things.

As it happens your peameal...

12 Replies

10609 Views

Last post by Butterbean
Thu Jul 04, 2013 22:26
Favorite BBQ Sauce Recipe

Last post by el Ducko « Fri Jun 21, 2013 17:48
Replies: 11
by sausagemaneric » Sun May 19, 2013 02:32

First post

So Who has a favorite BBQ sauce recipe? My staple recipe is the Southern Style BBQ sauce from Jeff Smith's Frugal Gourmet Cook Book. I read of and made one with a Coke and Tomato base. It was good but I'm always looking for new recipes. I am kind of partial to the southern types with piles of...

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Back in my Colorado days, I had Japanese-American friend who used a 50-50 mixture of soy sauce and bourbon. Every 30 minutes, he would baste his brisket with maybe a quarter of it, then make up the level loss with bourbon, then we would taste. After about five hours of this...

Well, I don't...

11 Replies

10101 Views

Last post by el Ducko
Fri Jun 21, 2013 17:48
Baby Back ribs today

Last post by Chuckwagon « Tue May 28, 2013 09:00
Replies: 6
by Blackriver » Sun May 26, 2013 23:58

First post

Well I decided to do something different besides sausage and smoked some baby back ribs. Here are the results. I smoked them with hickory, used Mike Mills magic dust recipe and finished with a bbq sauce recipe I found on the internet. If anyone wants it I will post it. Sorry I didn't post a picture...

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Beautiful, beautiful! Terrific recipe and terrific photos. Thanks for sharing Scott.

Best Wishes,
Chuckwagon

6 Replies

6264 Views

Last post by Chuckwagon
Tue May 28, 2013 09:00
Recipes for Polish Forum

Last post by Chuckwagon « Mon May 27, 2013 09:43
Replies: 11
by Maxell » Tue Apr 30, 2013 18:23

First post

Here begins the long weekend in May. If possible, give some tried and good recipes for the grill. I will give the Polish forum.
Thanks in advance

Last post

Hi Maxell,
One of our members cooked some baby back ribs that will make you hungry just to look at the photo! He's a good friend of mine and his handle is Blackriver . He's posted some photos of his Barbecued Ribs at this link:

Best Wishes,
Chuckwagon

11 Replies

12346 Views

Last post by Chuckwagon
Mon May 27, 2013 09:43
Brisket from Blacks/Lockhart Texas

Last post by Chuckwagon « Tue May 07, 2013 11:21
Replies: 1
by sausagemaneric » Mon May 06, 2013 05:26

First post

Wow, my wife got me a brisket for my Birthday from Blacks in Texas. It arrived frozen and I must say I had my doubts. We warmed it up wrapped tight in aluminum foil @ 170 deg. I must say, I am way surprised. Tasted like it just came out of Q, real juicy. Naturally I will always want to make mine in...

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Hey, hey sausagemaneric,
If you have a woman who thinks of filling your belly with Q on your birthday, then you'd better keep her! Heck, I'd even go out and buy HER a gift for YOUR birthday. She must really be a nice lady. Has she got a sister? :roll:

Best Wishes,
Chuckwagon

1 Replies

4135 Views

Last post by Chuckwagon
Tue May 07, 2013 11:21
bbq competition

Last post by sawhorseray « Tue Apr 30, 2013 17:00
Replies: 9
by atcNick » Sun Apr 28, 2013 17:33

First post

The wifey and I entered a bbq competition a couple weeks using a borrowed pit (I recently sold mine and my new one is not ready).

41 teams entered. We hit 4th place in chicken, 5th in ribs, and 7th in brisket. Enough for Reserve Grand Champion! We were excited considering it was only our 3rd...

Last post

What a great piece of work! Be proud and congatulations. RAY

9 Replies

8151 Views

Last post by sawhorseray
Tue Apr 30, 2013 17:00
BBQ'd Meat Loaf

Last post by sausagemaneric « Sun Apr 07, 2013 04:41
Replies: 5
by sausagemaneric » Tue Apr 02, 2013 03:58

First post

Have any of you made a BBQ'd Meat Loaf? Here is my quick an dirty recipe.

2-lbs ground beef
2-eggs
1-8 oz can tomato sauce
1-tablespoon Tabasco
1-tablespoon Worchestershire sauce
1-1/2 tablespoon Zatarain's cajun seasoning
1-cup oat meal powdered up in a food processor
1 onion not minced but...

Last post

Yeah, we call it BBQ'd Meat Loaf . One of my son's buddies thinks it's about the greatest thing ever. It will pick up a nice smoke ring too. Best thing is it takes a half hour to prepare and 45 or so minutes to cook in the Weber. I just love frying up some of the left over in a cast Iron skillet.

5 Replies

6086 Views

Last post by sausagemaneric
Sun Apr 07, 2013 04:41
Posting photos for Crustyo44

Last post by sawhorseray « Wed Feb 06, 2013 20:16
Replies: 9
by Bubba » Wed Feb 06, 2013 02:36

First post

I have been absent from the forum for a while, anyone try moving the whole household twice in one year!
And happy to be back in South Carolina, I started a new job here last year; was sent to Italy for a while for some training and gathering information for a work project I have to do.
Internet...

Last post

That is a sacrifice of biblical proportions.

No kidding, some of those pics make me think a entire herd was offered up. Looks like someone had quite a chunk of change to throw down in order to host that party, maybe a cattle baron's daughter got married.

I most likely would have passed on the...

9 Replies

8133 Views

Last post by sawhorseray
Wed Feb 06, 2013 20:16
Our New Years Tradition

Last post by Gray Goat « Mon Jan 21, 2013 02:35
Replies: 8
by Gray Goat » Sat Jan 05, 2013 05:27

First post

is black eyed peas and some type of greens. I also had some ribs that needed cooking so I broke out the offset and got started.

Up to temp and ready to go.

Ribs on and looking good.

Three bunches of Mustard greens with stock from a Christmas ham bone.

All those greens cooked down to...

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Thanks Charlie :grin:

I am lucky in that my wife and daughter love greens, my son not so much but he is in Iowa at college, his loss :lol:

8 Replies

8007 Views

Last post by Gray Goat
Mon Jan 21, 2013 02:35
Smoked Potato Soup

Last post by Chuckwagon « Mon Jan 07, 2013 13:42
Replies: 4
by Smokin Don » Sun Jan 06, 2013 06:01

First post

I love potato soup and got the idea if I smoked some potatoes it might be better. I smoked the potatoes and some onions too on my Traeger pellet Smoker. It all turns out pretty good. This was our supper tonight.

Potatoes and onions smoking

My bowl of soup w/bread and butter

Smokin Don

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Don, that is soup fit for a king! Nice goin'.

Best Wishes,
Chuckwagon

4 Replies

5709 Views

Last post by Chuckwagon
Mon Jan 07, 2013 13:42
Still alive, and making sausage

Last post by CrankyBuzzard « Fri Dec 28, 2012 07:01
Replies: 4
by CrankyBuzzard » Mon Dec 10, 2012 06:11

First post

Hey Chuckwagon! You miss me? :mrgreen:

Life has been a bit hectic for the last year with work, health, and family taking priority over the hobbies.

But, I'm back in sausage making and BBQ mode finally!

I figured if I was going to stock the freezer I may as well go big. Like grandpa always told...

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Great to hear from you Charlie, the sausages look great :grin:

Hey you old Goat, good to hear from you as well!

Been crazy but back in the saddle, or is that the grinder, oh well... :razz:

Charlie

4 Replies

5874 Views

Last post by CrankyBuzzard
Fri Dec 28, 2012 07:01
By request, pictures of my smokers

Last post by ssorllih « Tue Dec 25, 2012 07:44
Replies: 6
by CrankyBuzzard » Mon Feb 21, 2011 04:11

First post

This first smoker is the one affectionately known as the Buzzard Burner. I made this one in 2007 from 22 pipe. The horizontal portion of the pit is 48 long and the vertical is 36 . The firebox is 24x24x24 and is made from 1/4 steel plate. The buzzards are cut from stainless steel.

This...

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kinda indistinct against the truck.

6 Replies

7598 Views

Last post by ssorllih
Tue Dec 25, 2012 07:44
Victory Ribs

Last post by Mark « Tue Dec 25, 2012 06:40
Replies: 7
by sawhorseray » Mon Oct 29, 2012 17:59

First post

Had a couple of old friends coming over to help cheer our local ball club on the World Series chamionship. I picked up a couple of racks of ribs to go onto the Pro 100

I whipped up a simple dry rub;
1/2 cup brown sugar
1/4 cup paprika
1 tbsp black pepper
1 tbsp salt
1 tbsp chili powder
1 tbsp...

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My recommendation on future rib cooks would be to remove the membrane on the back side so that your rub can penetrate into the meat as well as the smoke. :-)

7 Replies

7557 Views

Last post by Mark
Tue Dec 25, 2012 06:40
BBQ, where does one begin?

Last post by Marty « Thu Aug 02, 2012 23:59
Replies: 10
by CrankyBuzzard » Sun Feb 20, 2011 02:48

First post

I like making sausage, but BBQ is my first love and a sometimes side job for me. I do custom smoking for folks and cater a little bit.

From my calculations and records, I cooked over 800 pounds of meats on the smoker last year that could be declared BBQ. The largest cook was almost 200 pounds of...

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CrankyBuzzard - Your workbook is an inspiration! For me at least, it is absolutely packed with really useful information. Thank you for sharing, I'm so glad I found this thread!

- Marty

10 Replies

10540 Views

Last post by Marty
Thu Aug 02, 2012 23:59
BBQ'd Beef Skirt and Portabella Aspic

Last post by Chuckwagon « Tue Jun 19, 2012 04:35
Replies: 11
by Keymaster » Thu Jun 14, 2012 16:56

First post

First I would like to thank the person who posted pictures of their aspic eggs that I sorta copied :grin: I cant find that post or would say who it was.
Heres my entry for an Iron chef contest on another forum ;)

BBQ'D Beef Skirt and Portabella Aspic

The required ingrediants

Lets start with...

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Yes! :lol:
Keymaster for Vice President! Hip, Hip, Hurrrrah! :roll:
Sorry Aaron, but we've already got DaveZac on the ticket for Pres. (2 yrs. ago)

11 Replies

10702 Views

Last post by Chuckwagon
Tue Jun 19, 2012 04:35
Oyster on the Half shell

Last post by Butterbean « Thu Jun 07, 2012 04:49
Replies: 7
by Keymaster » Sat May 26, 2012 16:49

First post

So I went to load the Primo with Lump coal and The fire bowl finally gave out, This fire bowl is not that old.

Not to worry, I ordered another one a couple months back and replaced it lickity split ;D

So I scrubbed all the bay gunk off the oysters and let them sit while the primo got up to...

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That looks great.

7 Replies

7531 Views

Last post by Butterbean
Thu Jun 07, 2012 04:49
[USA] Simple Pulled Pork

Last post by Chuckwagon « Thu May 03, 2012 22:15
Replies: 9
by NorCal Kid » Wed May 02, 2012 17:46

First post

I had a hankerin' for some good smoked pork this past weekend so I grabbed two pork shoulders from the freezer (about 11 pounds worth); thawed them overnight, slathered them in yellow mustard and gave them a generous coating with this rub:

My RUB
This makes a good-sized batch

2 oz cayenne...

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Verrrry nice! Thanks for sharing. :wink:

Best Wishes,
Chuckwagon

9 Replies

8983 Views

Last post by Chuckwagon
Thu May 03, 2012 22:15
Meadow Creek PR36 Ribs

Last post by Keymaster « Fri Mar 16, 2012 01:21
Replies: 5
by nepas » Wed Mar 14, 2012 15:30

First post

Was going to MAK the ribs but been awhile since i used the Meadow Creek. The MC is a charcoal/wood bbq. Mine has the bottom pull out charcoal/wood pan, There is a solid pan than sits over the charcoal that can be used for indirect or fill with liquid. The grate is SS expanded steel. Also it has a...

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Them Ribs look Excellent Rick, You put me in a Rib Cravin!!

5 Replies

7481 Views

Last post by Keymaster
Fri Mar 16, 2012 01:21
Andy Dandy Pastrami

Last post by Butterbean « Mon Mar 05, 2012 04:39
Replies: 5
by Devo » Sun Mar 04, 2012 21:03

First post

Saw a friend of mine who I lost contact with over the years. He was going to school to be a chef. Well he now has his own restaurant and we got talking about smoke food, and the subject came up about Pastrami and he asked if I ever made any. :?: Well yes once but I really wasn't happy the way it...

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That looks great.

5 Replies

6850 Views

Last post by Butterbean
Mon Mar 05, 2012 04:39
1800 Recipes

Last post by Keymaster « Sun Feb 12, 2012 18:41

by Keymaster » Sun Feb 12, 2012 18:41

1800 recipes

A very nice compilation of recipes. Gotta Thank Mr. walleye for finding this one on the Bradley smoker forum.

0 Replies

3948 Views

Last post by Keymaster
Sun Feb 12, 2012 18:41
USA]Tom's Memphis-style Finishing Sauce for Ribs and Chicken

Last post by el Ducko « Sun Feb 12, 2012 03:53
Replies: 12
by vagreys » Sat Dec 24, 2011 04:55

First post

This is a finishing/table sauce for ribs and chicken. If I couldn't get turbinado sugar, I would substitute a 50/50 blend of dark brown cane sugar and white cane sugar. As with any such sauce, while it can be made on the day you need it, the sauce does benefit from sitting a day or three before...

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...sauces which have regional names, eg Memphis, Texas, Carolina etc... It varies across Texas, of course, but in Central Texas it's about the meat and the sauce is grudgingly served on the side if you ask for it. Here, the meat is smoked beef brisket.

Oh, yeah, that pork advertising campaign of a...

12 Replies

10371 Views

Last post by el Ducko
Sun Feb 12, 2012 03:53

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