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

['Canes Fan]

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!

I've heard nothing but almost fanatical views on it. but $700.00 for an untried unit is scary. we're good to go here with LP and charcoal Webers. for some reason, this thing is screaming 'buy me'.

 

[JCJRSmith]

The Weber Bullet Website is great (http://www.virtualweberbullet.com/). A terrific forum, but best of all are the Cooking Tips, where the author gives a step by step (including pictures) on the preparation of different foods.

 

[tax58]

I've had a large and a small Big Green Eggs since 2001. They are wonderful. I can smoke pork shoulders for 20 hours without adding more lump charcoal and then turn around and grill a steak at 700 degrees. They make great pizzas like you are using a brick oven. They are very forgiving when you are just learning to Q. The BGE forum has the best information and everyone wants to help a beginner.

 

[icebrat001]

Papa Deuce,

Is a smoker like this okay? http://www.amazon.com/gp/product/B0...XVF8P&coliid=I1HGA6XD3ABSOE&v=glance&n=286168

 

[Papa Deuce]

Papa Deuce,

Is a smoker like this okay? http://www.amazon.com/gp/product/B0...XVF8P&coliid=I1HGA6XD3ABSOE&v=glance&n=286168

Sure it is, especially at the begiining. However if ya get HOOKED like I did, ya may wanna step up some.

May I also suggest that if you have ANY questions at all, some of the best BBQ guys in the world can be found in the

www.cookshack.com


BBQ Forums. I'm not one of those guys, but you can find me there.... screen name Bodacious BBQ ( sorry... all us BBQ guys are a little goofy! )

 

[Papa Deuce]

Smokin' Love

O my BBQ's like a red, red rose
That's newly sprung in June
O my BBQ's like the melody
That's sweetly played in tune

As fair thou are, my bonnie lass
So deep in the blue smoke am I
That I will love thee still, my dear
Till yer hams are hung to dry

Till my sausage is hung to dry, my dear
And the baby back ribs are done
I will love thee still, my dear
Though my beer stein doth overrun

So fare thee well, my only Love
And fare thee well awhile
And I will come again, my Love
'Cause yer smokin' butt makes me smile


( ok... I didn't write this )

 

[Papa Deuce]

Mostly just a bump, but I was asked to do a pig roast in July for about 150 people.... I have to say that that event even has me a little concerned...

Also, I have been trying lots of new recipes the last 3 weeks. I'll post some as I get a chance.

Let's get ready for the season!

 

[Papa Deuce]

OK, as it is getting warmer, time to bring the thread back....

This is NOT my recipe. But it does sound good..... and it sounds like a heart attck, so don't say that I didn't warn you....

How to make a "Fatty".......

1.Get a one pound or 2 pound ROLL of your favorite Bob Evans sausage ( or similar ).

2. Roll it out flat.

3. Line it with Proscuito on the inside. Then add some type of sharp cheese, poblano chiles ( or jalapenos )... sliced up. Roll it up like a log. Cook ( Smoke ) until you reach an internal temperature of 165 degrees.

Then cut it up pieces of sushi when done. Enjoy.

4. Schedule doctor's visit.

 

[lyeag]

OK, I grill out quite a bit, and I can hold my own when it comes to ribs, but dh is going over the edge when it comes to using his smoker. What is it with men and using smokers?????? Dh obsesses with his wood chunks, the temp, the rubs. ARGHHHHH He watches the food network for Alton Brown. He cooked, smoked, and marinated all weekend long!!!! Ok, vent over.

 

[Papa Deuce]

OK, I grill out quite a bit, and I can hold my own when it comes to ribs, but dh is going over the edge when it comes to using his smoker. What is it with men and using smokers?????? Dh obsesses with his wood chunks, the temp, the rubs. ARGHHHHH He watches the food network for Alton Brown. He cooked, smoked, and marinated all weekend long!!!! Ok, vent over.

But I bet he makes some "good eats" with his smoker!

 

[flatline]

but dh is going over the edge when it comes to using his smoker. What is it with men and using smokers?????? Dh obsesses with his wood chunks, the temp, the rubs.

that's the science of real BBQ. not to mention the weather aspects like heat, humidity, wind, etc. then you have to deal with the cuts of meat itself.

BBQ is an all day art. grilling is slapping some meat over a very hot fire.

 

[Papa Deuce]

that's the science of real BBQ. not to mention the weather aspects like heat, humidity, wind, etc. then you have to deal with the cuts of meat itself.

BBQ is an all day art. grilling is slapping some meat over a very hot fire.

Ding Ding!!!!! We have a winner.

 

[Papa Deuce]

When a man volunteers to do the BBQ the following chain of events are put into motion:

Routine..

1) The woman buys the food.
2) The woman makes the salad, prepares the vegetables, and makes dessert.
3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.

Here comes the important part:

4) The man places the meat on the grill or in the smoker....

More routine....
5) The woman goes inside to organize the plates and cutlery.
6) The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation.

Important again:

7) The man takes the meat off the grill, or out of the smoker and hands it to the woman.

More routine.....
8) The woman prepares the plates, salad, bread, utensils, napkins, sauces and brings them to the table.
9) After eating, the woman clears the table and does the dishes.

And most important of all:
10) Everyone praises the man and thanks him for his cooking efforts.
11) The man asks the woman how she enjoyed "her night off." And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women...


( OK.... this might be MOST MEN.... but I do almost ALL the prep work, and all the cooking..... and I split the clean up! )

 

[lyeag]

My dh destroys the kitchen! The results are always good though. Smoked ribs, chicken, BBQ baked beans, potato salad, and homemade ice cream!!!!! (I tease him and call him Martha Stewart)

He cleans as he goes up to a point, then I get the clean up duties. I don't mind because I really do get the day off from cooking!

Of course, we could eat out for dinner and pay a fraction of what he spends to make one of his "man feasts". Most outrageous expenditure- 18 dollars for two VANILLA BEANS. I could have bought about 3 gallons of ice cream for that.

 

[Planogirl]

Actually, I drive to the local barbecue joint and order a family pack to go. It's a lot easier.

 

[Papa Deuce]

Actually, I drive to the local barbecue joint and order a family pack to go. It's a lot easier.

Party Pooper!

 

[HayGan]

When a man volunteers to do the BBQ the following chain of events are put into motion:

Routine..

1) The woman buys the food.
2) The woman makes the salad, prepares the vegetables, and makes dessert.
3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.

Here comes the important part:

4) The man places the meat on the grill or in the smoker....

More routine....
5) The woman goes inside to organize the plates and cutlery.
6) The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation.

Important again:

7) The man takes the meat off the grill, or out of the smoker and hands it to the woman.

More routine.....
8) The woman prepares the plates, salad, bread, utensils, napkins, sauces and brings them to the table.
9) After eating, the woman clears the table and does the dishes.

And most important of all:
10) Everyone praises the man and thanks him for his cooking efforts.
11) The man asks the woman how she enjoyed "her night off." And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women...


( OK.... this might be MOST MEN.... but I do almost ALL the prep work, and all the cooking..... and I split the clean up! )

Not in this house as I do ALL of this!!! (except of course for the beer and praise part!)

I finally got that smoker that I was asking for and I it!!! I just ordered a bunch of different woods from that Hawgeyes BBQ and I can't wait till they get here

 

[Papa Deuce]

Yesterday I bought a big beef roast, with no idea what I was gonna do for it, but knowing that we had a party today at our home....

This is what I did... I made sort of a rub..... ingredients included: lemon pepper, hickory smoke powder, molasses, apple juice, chipotle pepper powder, mustard powder. and s generic "smokey seasoning".

I rubbed it and put it in a bag overnight in the fridge.

Today I cooked it in a mixture of Guiness, ketchup, onions, caraway seeds, molasses, brown sugar, salt, pepper.....

7 hours at 215 degrees. Come party time we just shredded it in the beer sauce ( which no longer tasted like beer at all )..... it was / is FANTASTIC.

Not exactly "bbq" , but sorta tasted like something BBQ'd!

 

[slk537]

I'm only on page 7 but my battery is running out on my laptop and I have some questions so I'll post...

Papa Deuce - THANKS for this thread!!

When do you all prepare your meats? Do you do it only on weekends/days off? Because you can't leave it alone (as in when you're at work) like a crockpot, right?? Do you do it the night before you eat? And if so, do you (gasp!) reheat...?

We have a gas smoker and DH is currently cooling off the beef ribs he tried today on Inaugural Smoker Day. They smell heavenly! But I know he's going to want to do chicken tomorrow when we're back to work and I don't want to eat at midnight...

Dang! I'm at 6% battery (I broke the power source cord... ) ans DH just called that dinner is done. I know I'll have more questions soon...

TIA!

 

[Papa Deuce]

I'm only on page 7 but my battery is running out on my laptop and I have some questions so I'll post...

Papa Deuce - THANKS for this thread!!

When do you all prepare your meats? Do you do it only on weekends/days off? Because you can't leave it alone (as in when you're at work) like a crockpot, right?? Do you do it the night before you eat? And if so, do you (gasp!) reheat...?

We have a gas smoker and DH is currently cooling off the beef ribs he tried today on Inaugural Smoker Day. They smell heavenly! But I know he's going to want to do chicken tomorrow when we're back to work and I don't want to eat at midnight...

Dang! I'm at 6% battery (I broke the power source cord... ) ans DH just called that dinner is done. I know I'll have more questions soon...

TIA!

Well, gas smokers I am not particularly adept with, but they all work from the same principal, which is cook at a LOW temp, for a LONG time. So, yes, it is like a crock pot with wood and smoke!

I am a nite owl. I go to bed at 2 AM - 3 AM. I prepare the meat the night before and let the spices work their way in. Before bed, I walk to my deck and put the meat in the smoker. I know that ANYTHING I cook will be in there AT LEAST 6 hours, and maybe as long as 13 - 15 HOURS. Then I go to bed.

So here is what I recommend. Buy a WIRELESS meat thermometer. About $15 at Target. You insert a probe in the meat. You tell the sensor to let you know when your meat gets to a certain temp. ( like 195 ish for pulled pork ). When it reaches the desired temp a remote alarm goes off.

Also.... KEEP A JOURNAL. See what works. Keep track of cook times. Experiment..... but write it down until you have a firm grasp of what to expect.

And yes, I DO REHEAT, and even FREEZE..... I highly recommend a food sealer!

Ask more questions when you have them!

Welcome to our thread!

BTW, heads up with the chicken. If you are SMOKING at a low temp, like you should be, the skin will NOT crisp. You need to throw it on a HOT grill for a few minutes after the smoking is done.... like 450 degrees or so.