Thread: Barbecue & Meat Smoking

Sad to say I have never smoked my own meat. However I do love BBQ. Whenever possible I make my own sauce, always make my own rubs, and if I really don't have time to start from scratch I at least make a doctored sauce (bottle sauce altered to my liking).

I smoke a rack o'ribs from time to time, with mixed success. Where I come from there is no such thing as smoking...

Now, barbecuing is a national passion, and we all carry it in our blood. Construction workers do it on-site for lunch, it's sold in street-corners throughout the summer, cooked in fancy grills or improvised half 50 gallon metal drums. If it moos, bleats, clucks, oinks or looks halfway decent and you don't keep it as a pet, we put it to the grill. I'm not sure about this, but I think it's the national dish. Of course, we don't call it BBQ, but it's the same stuff - except the pork. There is no pork anywhere like the one made in the south. I've had the bestest pork ever in Texas.

Here's a little look to what we do with meat and fire: Asado - Wikipedia, the free encyclopedia

I love bbq and used to do it myself years ago. Now I live in an old fogy condo association and it ain't allowed. Never have smoked meat but a buddy used to smoke fish and I've eaten my share of that. Great stuff too. Every now and again I'll go to the local bbq joints and some of them are pretty good. Finish up with a piece of key lime pie.

Originally Posted by Snake

I smoke a rack o'ribs from time to time, with mixed success. Where I come from there is no such thing as smoking...

Now, barbecuing is a national passion, and we all carry it in our blood. Construction workers do it on-site for lunch, it's sold in street-corners throughout the summer, cooked in fancy grills or improvised half 50 gallon metal drums. If it moos, bleats, clucks, oinks or looks halfway decent and you don't keep it as a pet, we put it to the grill. I'm not sure about this, but I think it's the national dish. Of course, we don't call it BBQ, but it's the same stuff - except the pork. There is no pork anywhere like the one made in the south. I've had the bestest pork ever in Texas.

Here's a little look to what we do with meat and fire: Asado - Wikipedia, the free encyclopedia

That's awesome. My dad worked in Rio Gallegos for 5 years in the mid 90's and he used to tell me about these "asados". He had a co-worker come into lower South Texas for a visit after he finished his time there and he could not fathom that we would "smoke" a piece of meat for 5,6- 13 hours. He found it a bit odd.

I left Oklahoma and moved to Southern CA years ago and never did find smoked meat/BBQ as good as what I was used to - so I bought a smoker and started another hobby. I make my own rubs but have moved out of the norm and started adding spices from Indian food. I like the flavor a lot and so far, most of the participants in my experiements have enjoyed it too! Though I have to say the cinnamon got mixed reviews..

I haven't done much lately but I know there is a brisket somewhere in my near future!

Haakon

Jimmy...I work as a doorman for a condo association.I gotta tell ya man....I never met a nicer more familial bunch o folks.I knew ya was good people from the get go.And Haakon..you go with those indian rubs.BBQ isn't and shouldn't be restricted to the traditional North American rubs and marinades we all are so accustomed to.There are so many cultures in this world that roast meat and I gotta say..from Alabama,KC an NC to India and Brazil Meat is good and that's that ! So Roast away and Hoorah for whatever spice or rub or marinade you use....I'm down brutha !! Lesseeat !!

And Jimmy...ya got me droolin fer Keylime Pie now...thanks!

My best purchase last summer was the Bradley smoker. With a bit of financial magic hopefully this summer it will be a BBQ to with it

Does anyone have any experience with one of these?
BBQ Grills & Smokers - Traeger Wood Pellet Grills

Originally Posted by CGarza

That's awesome. My dad worked in Rio Gallegos for 5 years in the mid 90's and he used to tell me about these "asados". He had a co-worker come into lower South Texas for a visit after he finished his time there and he could not fathom that we would "smoke" a piece of meat for 5,6- 13 hours. He found it a bit odd.

Yah, when you are used to 45 minutes start to finish, it's a bit of a cultural shock to find that meat is cooked for 12 hours Once you taste it, though, you realize that there's more than one way to make good meat on burning wood!

One thing you don't find around here is organ meat, liver, kidney, sweetbreads and that stuff, which is pretty commonplace down there. I toss it in the grill all the same, but eat it alone, as none of my friends can muster the stomach to have a go at it.

Now, have you heard of "mojo" or "chimichurri"? I make a killer one, and that everyone slathers on their meat!

BTW, what was your old man doing in Rio Gallegos? A few more miles and you fall off the map!