Papa Deuce's BBQ Joint.... Come on in! We really talk about BBQ!

[Papa Deuce]

You just answered my first question, what kind of smoker? I know nothing about smokers, so I think I'd like to get one like yours. It didn't seem so scary after you described it.
I make roast pork in my oven over a two day period for hot roast pork sandwiches so cooking low and slow is something I want to try.
Thanks so much for starting this thread. Your full of good info and you just made me very hungry.

www.cookshackamerica.com ( yes, actually made in the USA, as opposed to the Smokin' Tex, which is similar, less expensive, and imported. It also isn't quite the same quality, IMO ).

You can buy one direct, or www.cabelas.com or go to Cabela's if you have one near you.

Edit: Here is the one I own:

http://www.cabelas.com/cabelas/en/t...ck&noImage=0&returnPage=search-results1.jhtml

 

[Big V]

OK Chuck, I'm ready to give the 'ole smoker a try! I don't really want to start with a brisket though. How about some big, thick country style pork ribs! Where do I start?

 

[ckmommy]

Papa,

Alton Browns Smoker:

2 Very large terra cotta pots
1 electric hot plate
cake pan (will not ever be able to bake a cake again)
Grate from a grill take fits inside pot
Wood

Buy 2 vry large terra cotta pots. You will need to find a grill grate that fits securly inside(at the top of) one of these pots. Put one pot on the ground, on top of 3 small pieces of 2x4's (to the air circulating). In the bottom of this pot put the electric hot plate (Wal-mart--$10). Thread plug through hole at the bottom use extention cord to reach power source. Put cake pan on top of hot plate-- fill with small pieces of amoking wood. Turn hot plate on med-med high. Put on grill grate, then meat. Invert the other pot, put on top. Put meat thermometer in hole at top to know what temp you are cooking at. You will need to experment with the hot plate and what temp it will need to be set at. We did have one fire because it was too high.

 

[Papa Deuce]

Well, when you are ready to share a recipe I would love to have it...I am Unable to find an OTC sauce without it.

Well, I am at work right now and I don't have access to my recipes, but if you tell me what you like ( smoky, sweet, hot, fruity..... ) I'll get one up probably by tomorrow. Or, let me know what you mostly use it on, I'll pick a favorite of mine.

One of my favorite is heavily flavored with STRONG COFFEE.

 

[Papa Deuce]

OK Chuck, I'm ready to give the 'ole smoker a try! I don't really want to start with a brisket though. How about some big, thick country style pork ribs! Where do I start?

How experienced with it are you? And which one are you using?

 

[Dizneypins.com]

Low and Slow with Apple & Hickory wood and apple juice and honey in my spray bottle.
I use a Great Outdoors Smoky Mountain Smoker
Ask Nat How BBQ is.

Looked at the Cook Shack line at the Fla. Resturant show last month Good quality.

 

[Papa Deuce]

I was going to write this out myself but here is a GREAT link that explains which type of sauces are popular in which parts of the country.... Why reinvent the wheel?

http://www.fiery-foods.com/dave/bbqsauces.html

 

[Grog]

Excellent link. One of the fun things about travelling is getting to try the different kinds of BBQ in other states.

 

[mt2]

I'm hungry.

mt2

 

[Big V]

Hi Chuck. I am a very INexperienced smoker! I'm not sure what brand I have. It's just a long tube type with a couple of shelves and a place to put some water on the bottom. I think it might be a "Brinkman" maybe?

 

[Papa Deuce]

Hi Chuck. I am a very INexperienced smoker! I'm not sure what brand I have. It's just a long tube type with a couple of shelves and a place to put some water on the bottom. I think it might be a "Brinkman" maybe?

This is a Weber...but is yours similar?

http://www.virtualweberbullet.com/tour.html


If so, I recommend using the forum at that site. It is an awesome resouce. Also, do a google on "Minion Method", to find out the best way to keep that baby smoking with little to no hassle, using just one batch of charcoal.

Keep searching, if you need to, to find a site with picture on the 'minion method".

Here is a link.... http://www.virtualweberbullet.com/fireup2.html#minion


I'll get back to you about the actual cooking / flavoring a little later on.

 

[Papa Deuce]

Here is a link to ribs done in the "bullet" type water smokers. I'm at work so I'll have a rib rub recipe later.....

Check this link for AMAZING LOOKING Ribs.

http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=14;t=000086

 

[Papa Deuce]

Well, I don't have my reipes handy, but here is a little tidbit. When smoking, "the science" behind it indicates that all of your smoke is absobed by the meat by the time that the temp reaches ( meat temp ) 140 degrees. At that point the meats' pores have sealed and all that remains is the low and slow cooking process.

Hey everybody, y'all have anything to add?

 

[Big V]

Chuck,
Yes that looks like my smoker, except mine is electric with the water pan on the bottom. Man those baby back ribs sure do look good right about now!
There's a story I have to tell you. We were camping this past summer and I marinated a bunch of country style ribs and cooked them long and slow over the campfire. When they were done, I took them off the fire and cut one open and they had the "red ring" around the edges and the friends we were camping with thought, at first, that they were still rare. Once I told them that that's what happens when you cook them long and slow they dug in and all the ribs were gone in short order! Those were the best ribs I had ever made! I probably won't have time to get my smoker out until after Christmas some time, but I'm ready for any recipes you can throw at me!
Scott

 

[Papa Deuce]

Chuck,
We were camping this past summer and I marinated a bunch of country style ribs and cooked them long and slow over the campfire. When they were done, I took them off the fire and cut one open and they had the "red ring" around the edges and the friends we were camping with thought, at first, that they were still rare. Once I told them that that's what happens when you cook them long and slow they dug in and all the ribs were gone in short orderScott

You know, that there are some folks who will not eat ribs ( or any meat ) with the smoke ring. One guy I know who has a restaurant switched to an electric smoker because his clients wouldn't eat ribs with the ring! My cookshack generally does not produce a ring, though I can make it do so by adding a piece of charcoal to the wood at the beginning of the cook.

 

[Big V]

Those are some great websites you are giving us! I have put them in my favorites to look at when I have more time!

 

[Papa Deuce]

Basic BBQ Rub.... good for ribs,

1 cup sugar
1 TBS garlic podwer
1/4 cup season salt
1/4 cup garlic salt
1/4 cup onion salt
1/4 cup celery salt
1/3 cup paprika, 1/2 cup if desired
1/4 cup chili powder
1/4 cup black pepper
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon all spice
1/4 teaspoon ground clove

Now, I once heard a TV chef say, and I agree, that the difference between really good restaurant food and home food, is that restaurants tend to use a lot more seasoning than the average home cook.

So, when you use this as a rub, use it liberally! Also, once in a while I take my rub and add some type of oil to it and make a paste out of it before applying.

 

[PartyofSix]

I just had to say check out our smoker www.biggreenegg.com It's great! It's made of ceramic and uses real coal. OMG it's so yummy the things my husband turns out of that smoker. Now dad's a prof. smoker. Been doing it for years. He has a BBQ pit off the back kitchen. It's made of brick and has a large area to lay the meat and he uses wood. On the back of the chimey there is a door where he can hang meats like sausages to smoke at a lower heat. He has one of this at all three of the places he stays to smoke meat. OMG you talk about awesome brunswick stew, our holiday turkey, and boston butts oh and RIBS deer meat just all of it. He's so great with BBQ you don't even NEED a sauce. Although he does make his own of course.

 

[Nutsy]

I find it intersting to read 'Q' as a shortened term for BBQ...........us Aussies call it a "Barbie"

 

[Dizneypins.com]

I have been playing with sauces for a long time.
I like tomato base, mustard base and oriental BBQ .
SO one day I made all 3 in one. I now use this combo for anything I use sauce on. You get an awesome combo of flavors and can taste parts of each of the individual sauces then add in the smoke flavor.
I smoked a pork loin yesterday about 3 lbs. smoked it for 10 hours at 190 degrees had a mellow smoke flavor and the smoke ring went in about 1 1/2" on all sides and when I ate it it was so moist. I also use a water pan in my smoker to keep the moisture level up.
I will be doing a 22lb turkey for Christmas I will brine it for 12 hours prior to 22 hours in the smoker. In brine mixture I will put many herbs to flavor the meat as the brine does its voodoo.