Thread: Barbecue & Meat Smoking

Originally Posted by Wortmanb

That was also the hardest thing about moving away from KC back in '93. Have you tried Fiorella's? Amazing Q considering it's shipped frozen. Warm it according to their instructions and it's bloody amazing. Kansas City BBQ At Its Best: Mail Order Online, Find Restaurant Locations and See Menus | Jack Stack Barbecue

Jack Stack is some of the finest - if not the finest- Q I hav ever had in my life. The beef ribs are the best and their sausage is top shelf. Any one of their sauces is an absolute envy maker.

Originally Posted by Wortmanb

Niiiiiice. My first smoker was a Weber bullet. Still the best I've used.

Now looking for a new one after I find a house here in VA. I'm thinking of one of these: The Party Any experiences, good or bad? I'll have to look into a BGE too now....

I'm also trying to build my own thermometer/fan controller. I've seen commercial units but am enjoying the challenge of scratch building one from an Arduino micro controller (2, actually, one for the base and one for the remote), a pair of XBee wireless modems, some thermocouple and my own software.

No The Party experience. I just haven't found anything I can't do with the Weber yet.

The thermo controllers are very cool. Are you and engineer?

Originally Posted by Alembic

Are you and engineer?

Software developer. But since you can't touch software, I also enjoy playing with hardware and wood. And, now, my face.

I am an egg man. Given that I've worked with refractory fires for many years I cannot explain why it took so long to shift to this kind of fire for cooking.

I am going to build a brick dome for baking this summer though.

Originally Posted by Alembic

Yeah man!

Here is a post I did from my fall church smoke.

http://straightrazorpalace.com/conve...lled-pork.html

I recall that from when you posted it. Awesome job! The most I've done at one time is four butts....probably only about a third of your cook.

I love my Big Green Egg and I try to use it at least three times a week. I tend to grill more than I smoke. As a grill, it is the best I have ever owned. I don't smoke a lot of meat at low heat, I usually only smoke a couple times a year. I have smoked a few Boston Butts and they always turn out great on the egg. I have tried different store bought rubs, seasonings and marinades and I have tried making a few from stratch, but I keep going back to my favorite rub called Butt Rub Seafood & Barbeque Rubs and Seasonings Source - Butt Rub.com.

Here is my egg in action.

Now we are talking! Gonna post a few pics I took of some ribs I cooked foir New Years Day and a load of briskets I cooked along with a few family members for a benefit bbq we had for a cousin of ours who suffered a stroke. Enjoy and yes, I hope all of you get HUNGRY!

No samples? Man, that's just cold....

BBQ.............Can't stand it!! Smokey,finger lickin greasy,savory , sometimes sweet,with butter,bread and beans,corn on the cob and collard greens,Sauces ranging from Kansas red to Alabama white......Nope,can't stand it.Chicken,pork,beef,lamb,goat,even fish....hate it.Pecan and sweet potato pie for dessert or cobbler,loathing sheer loathing......... Why do you ask? I got a great Recipe for homemade Alabama white BBQ sauce and my own Gator dust that I use to rub on everything and use it in my gumbos,jambalayas and etoufee.And would ya believe I'm from Northern Michigan not the south. But yea....still loath the stuff even though I'm drooling like a schoolboy over a group of cheerleaders whenst looking at Cgarzas Q porn.Nope HATE IT !

Originally Posted by Nightblade

BBQ.............Can't stand it!! Smokey,finger lickin greasy,savory , sometimes sweet,with butter,bread and beans,corn on the cob and collard greens,Sauces ranging from Kansas red to Alabama white......Nope,can't stand it.Chicken,pork,beef,lamb,goat,even fish....hate it.Pecan and sweet potato pie for dessert or cobbler,loathing sheer loathing......... Why do you ask? I got a great Recipe for homemade Alabama white BBQ sauce and my own Gator dust that I use to rub on everything and use it in my gumbos,jambalayas and etoufee.And would ya believe I'm from Northern Michigan not the south. But yea....still loath the stuff even though I'm drooling like a schoolboy over a group of cheerleaders whenst looking at Cgarzas Q porn.Nope HATE IT !

Lol..... Man I tell you what, I've never in my life turned down a god etoufee or gumbo. Houston is an amazing place because there's such a wide range of cuisine to choose from, especially good homemade cooking. When Katrina hit Houston became New Orleans Lite, and the Cajun food down here is immaculate. Any of you boys ever come this way let me know, plenty of places to dine in our fine city.

BBQ wise however I have to get my hands dirty myself. One of the best things my dad passed down to me was how to work a pit. Burned my first piece of meat at 11 years old and been hooked ever since. 18 years later and I still can't touch my old man!!!!!!