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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #81
    FIRE BETTMAN!! BeerMan's Avatar




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    Quote Originally Posted by FBJ View Post
    There's adhesives that'll do high temps. The BGE uses something that will withstand over 700 degrees AND is food-safe, but I'm not sure what.
    I would have to play with which adhesives work best. think it's a good idea to get the powdercoating done before I do that? I think so.
    I BELIEVE I'll have another beer!

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    Probably, yeah.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


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    OFF the Bandwagon salami's Avatar




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    Not sure if I mentioned this, but I made pulled pork enchiladas (red sauce, flour tortillas) with roasted corn, black beans and salsa mixed in with the meat. Without question the best enchilada I've ever had.
    roenick, KickEm, FBJ and 2 others like this.

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    Lucky Luc! DRGinLBC's Avatar




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    Quote Originally Posted by BeerMan View Post
    at what temp? mine took TEN hours on the temp that fluctuated between 220 and 270 but that was at the beginning of my smoking endeavours.
    240

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    Quote Originally Posted by salami View Post
    Not sure if I mentioned this, but I made pulled pork enchiladas (red sauce, flour tortillas) with roasted corn, black beans and salsa mixed in with the meat. Without question the best enchilada I've ever had.
    Care to share the recipe for the red sauce?
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  6. #86
    Voynov Aпологет Alosha27's Avatar




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    Take a 5lb pork shoulder, put it in a slow cooker and set to low...
    1.25 tablespoons mesquite flavored Liquid Smoke
    1.5 tablespoons Hawaiian sea salt

    1) Place Pork Shoulder in slow cooker.
    2) Stand it up so that the shoulder-bone can be seen coming out the top.
    3) Pour the liquid smoke down the sides (I use latex gloves and rub the liquid smoke into the surface of the shoulder).
    4) Rub with salt.
    5) Cook on low for about 16 hours.
    6) The juices/fat will rise to about 3/4 full at approximately the 10 hour mark (or sooner depending on how fatty your cut is).
    7) At about 12 hours, you should be able to pry the shoulder bone out (with tongs or pliers).
    8) Try to push the exposed meat into the juices, so they don't overcook.

    Serve over steamed Thai Jasmine rice...
    Ono grindz~
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    what I am, you shall be nocturn's Avatar




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    Quote Originally Posted by Alosha27 View Post
    Take a 5lb pork shoulder, put it in a slow cooker and set to low...
    1.25 tablespoons mesquite flavored Liquid Smoke
    1.5 tablespoons Hawaiian sea salt

    1) Place Pork Shoulder in slow cooker.
    2) Stand it up so that the shoulder-bone can be seen coming out the top.
    3) Pour the liquid smoke down the sides (I use latex gloves and rub the liquid smoke into the surface of the shoulder).
    4) Rub with salt.
    5) Cook on low for about 16 hours.
    6) The juices/fat will rise to about 3/4 full at approximately the 10 hour mark (or sooner depending on how fatty your cut is).
    7) At about 12 hours, you should be able to pry the shoulder bone out (with tongs or pliers).
    8) Try to push the exposed meat into the juices, so they don't overcook.

    Serve over steamed Thai Jasmine rice...
    Ono grindz~
    And if you want to add that Banana Leaf flavor aka the Kalua Pig style, add a handfull of fresh, unchopped, clean Savoy Spinach. It has the exact same Tannin % as Banana leaf.

    -Kama'aina stuck where no Banana's grow.

  8. #88
    FBJ
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    Got The Hulk fired up right now, doing some baby-backs. I'm running the DIGI-Q DX2 BBQ Guru temp control computer on it, and it seems to be holding the pit at 225 degrees to a range of +10/-5 degrees, which is probably a lot tighter than I could hold it by fussing with the bottom door and daisy wheel.

    After we eat tonight, I'll be firing it up again for an overnight smoke of 20lbs of pork butt. That will be the real test of the temp controller, because I'm NOT gonna fuss with the fire--build the way I normally would. Im just going to fill the pit, light it, set the Guru to ramp it (where it starts to lower the temp of the pit when the food is within 30 degrees of preset internal temp, and holds the pit temp only slightly above food internal temp as long as there is charcoal) until it's done some time tomorrow. We'll be packing it and freezing it for our trip to the cabin in Yosemite early next month. After the pork is done tomorrow, we are going to roast some chickens spatchcock-style for the same purpose.

    Cooking fiends.
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    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  9. #89
    FBJ
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    By the way, this is the BEST dry rub I've ever had (even better than the ones I got in my junior year of high school...HEEEYOOOOO)!!



    It comes from LaRue Tactical, and the only way you can get it is to buy other merchandise from them (guns, pieces, parts, optics, etc). They will then drop a bottle of Dillo Dust, a nice ballcap, a pocket copy of the U.S. Constitution, and a couple of bumper stickers that say "God Bless Our Troops - Especially The Snipers" in the box.

    I'm almost out of my second bottle, and I don't need any more parts at the moment. UGH!!
    Last edited by FBJ; May 19th, 2013 at 03:46 PM.
    Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.


  10. #90
    FIRE BETTMAN!! BeerMan's Avatar




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    so, what are you all grilling up this weekend?

    Im thinking whole chicken or some fish.
    I BELIEVE I'll have another beer!

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