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

[ThAnswr]

Whatta the odds..............I finally come acrosss this thread.

Now I'm forced to make my spectacular BRISKET with the equally spectactular RUB.

 

['Canes Fan]

have you ever tried a mojo marinade, Papa Deuce?

 

[Papa Deuce]

[QUOTE='Canes Fan]have you ever tried a mojo marinade, Papa Deuce?[/QUOTE]


Yes, and I really like it. We don't have the right oranges up here for it, so I just buy it from a Mexican grocery store.

 

[Pagan Moon]

can you BBQ anything that isn't an animal??

 

[Papa Deuce]

can you BBQ anything that isn't an animal??

I do GRILL veggies all the time. But "BBQ" pretty much involves meat. You can smoke cheese if you have the right equipment.

 

[halestrm]

Is it possible to make a good sauce without corn syrup--

All the store bought sauces (I know, the shame) have corn syrup. I think if I want to add sugar, I'll add the real stuff.

Anybody know of a good store bought sauce sans corn syrup or Papa, a recipe without it?

Thanks!

Shredded carrots are a FAB source of natural sugar. Depends on the sauce, but I love them for most sauces.

 

[Pagan Moon]

I do GRILL veggies all the time. But "BBQ" pretty much involves meat. You can smoke cheese if you have the right equipment.

sorry I don't smoke cheese, but thanks for the offer..



yes, it was a bad joke, I know..

 

['Canes Fan]

I've always wanted to try my hand at the whole process, but I just grill over hardwoods. you can pick up great BBQ at empty corner lots here. people roll up with smokers and sell their wares daily with homemade signs.. it's amazing. and it's really good. it's the same with seafood. you can find people with fresh shrimp and crab right out of the gulf everywhere.

 

[Bella the Ball 360]

That's a pig cooker.



QUOTE]

OMG I thought that the first gray one was some sort of computer storage cabinet and the second one the pig cooker was some sort of coffin storage box thing lol

 

[JCJRSmith]

I followed this thread when it first hit the boards. I even bookmarked it in my favorites. This summer, I got one of these: http://www.masterbuilt.com/store/m7p.html

It can be used with charcoal or gas and can also be converted to electric. I have done pork, chicken and ribs. So far my wife says that the chicken I have done in the smoker is the best she has ever had.

At the suggestion of a friend in Kansas City, I picked up a copy of this book: http://www.amazon.com/exec/obidos/t...102-7697489-0844962?v=glance&s=books&n=507846

I highly recommend this one if you are thinking of getting in to smoking and Que.

BTW - Papa Deuce, when I saw the addition to the pictures in your signature the first thing that crossed my mind was "That there's a Cajun Microwave!!" My boss is from Lafayette, Louisiana, and he does a pig every summer in his for the annual "Cajun Gig" he throws every summer. But he made his from materials he picked up at Lowes and Home Depot

 

[Papa Deuce]

BTW - Papa Deuce, when I saw the addition to the pictures in your signature the first thing that crossed my mind was "That there's a Cajun Microwave!!" My boss is from Lafayette, Louisiana, and he does a pig every summer in his for the annual "Cajun Gig" he throws every summer. But he made his from materials he picked up at Lowes and Home Depot

Yep, just a big version of one. I'll me making my own next year, bit bigger. This one, which is the biggest they sell, is SUPPOSED to handle a 100 pounder, but 75 was about as big as it could easily accept.

I have plans for a BIG TURKEY sized Cajun Microwave.

 

[phillybeth]

I do GRILL veggies all the time. But "BBQ" pretty much involves meat. You can smoke cheese if you have the right equipment.

I've been smoking cheese all summer. The key is to keep the fire low, just 5 or 6 coals, and to put the cheese in the coolest part of the smoker, usually right under the stack. I also put a pan of ice between the firebox and the smoker, I don't know if it does any good but it makes me feel better

I've done cheddar, mozzerella, and (believe it or not) provolone. Everyone's favorite is the provolone! I've used hickory, mesquite, and applewood. Cheddar with mesquite is MY favorite.

 

[Papa Deuce]

I've been smoking cheese all summer. The key is to keep the fire low, just 5 or 6 coals, and to put the cheese in the coolest part of the smoker, usually right under the stack. I also put a pan of ice between the firebox and the smoker, I don't know if it does any good but it makes me feel better

I've done cheddar, mozzerella, and (believe it or not) provolone. Everyone's favorite is the provolone! I've used hickory, mesquite, and applewood. Cheddar with mesquite is MY favorite.

Send me some Provolone or Cheddar.... hold the Mesquite.

Ughhh! Mesquite! How about a nice hickory / cherry mix?

 

[phillybeth]

Send me some Provolone or Cheddar.... hold the Mesquite.

Ughhh! Mesquite! How about a nice hickory / cherry mix?

The mesquite is good, actually. I had my doubts but I had some leftover chunks and didn't want to open a new bag. It's easy to oversmoke with mesquite though as the smoke is so heavy. One chunk and a 45 minute smoke did the job. And the cheese is much better if it's refrigerated overnight to let the smoke flavor equilibrate. Not that it's not good right out of the smoker
I found a great place online to order chunks, and they have some pretty exotci woods that I am dying to try, like lemonwood and orangewood.

 

[Papa Deuce]

The mesquite is good, actually. I had my doubts but I had some leftover chunks and didn't want to open a new bag. It's easy to oversmoke with mesquite though as the smoke is so heavy. One chunk and a 45 minute smoke did the job. And the cheese is much better if it's refrigerated overnight to let the smoke flavor equilibrate. Not that it's not good right out of the smoker
I found a great place online to order chunks, and they have some pretty exotci woods that I am dying to try, like lemonwood and orangewood.

Link please!

I use

www.hawgeyesbbq.com

 

[phillybeth]

Here ya go!

http://www.barbecuewood.com

P.S.- don't bother with the nectarine wood. Nectarine and peach are just different varieties of the same fruit. There is no difference in the trees whatsoever.

 

[phillybeth]

I use

www.hawgeyesbbq.com

Ooh, sassafras! Now that sounds interesting. Although isn't there a toxic chemical in sassafras?

edited to add:

Yup, safrole. http://www.nlm.nih.gov/medlineplus/ency/article/002687.htm
Probably present in low levels in the wood however. I wouldn't use it for a long smoke though.

 

['Canes Fan]

does anyone have a Big Green Egg? I'm contemplating a purchase.

 

[phillybeth]

Nope, I've got a Chargriller (well it's my dad's officially ) Looks much like this one:

http://www.chargriller.com/shop/grills/super-pro.html

except with a side fire-box on the right side. The Big Green Egg looks interesting but hard to clean out.

 

[Papa Deuce]

[QUOTE='Canes Fan]does anyone have a Big Green Egg? I'm contemplating a purchase.[/QUOTE]

I may have one soon. A guy I know is moving into a condo froma house and will probably be getting rid of his. I like them a lot... But not enough to pay the $$$ that a new one costs!