Guilty as charged.
I actually went and started looking through that thread.
Page 9.a lot of locations so far.
Didnt see speedys listed.i did see my friends familys bbq place mccabes.he doesnt do q.he does however sell the best deal on fireworks in charleston s.c.350 dollars you have to bring a truck or large suv to haul them.
Here's Speedy's.
http://r.search.yahoo.com/_ylt=A0LEV...a0vW6t.90OVtA-
Of course, you can't beat DBR for the level of discourse, but there's a whole lot of discussion on this over at the smoking meat forums. I haven't done too much over there for a while, but here's an old post that should get you salivating...
http://www.smokingmeatforums.com/t/7...tty-tries-8-17
Great site.
I have often and Tuffy Stone, one of the usual 3 judges, has 4 restaurants open here in Richmond. Absolutely delicious BBQ and beef brisket. Good sides as well.
Next time y'all visit plan to visit one of his establishments.
Surprised CBB&B hasn't chimed in-they're excellent as well!!
Went to the World Food Championships in November in Alabama but didn't do that great. We were the only guys with day jobs there though. The rest of the competition were professional chefs, including a number of lesser known TV chefs.
Annual chowder fest is next month. Expanded to a two day event, we like to think partly because of the crowd we have been drawing. We'll be on the first day. We have won the people's choice 4 years in a row. Going for #5. Planning on making 60 gallons of chowder. 2 hours to cook it, then 2 hours to serve it with 2 oz. ladles. Have to serve more than 1500 people to empty the pot. There are never any leftovers. http://beachboardwalk.com/Clam-Chowder-Cook-Off https://www.facebook.com/4.Men.and.a.Clam/
Not sure the BGE folks mind I crashed the BGE thread.
Found the other thread.
Second pork butt on the smoker today. Hoping for similar results to the first one, which received raves.
I "upgraded" my smoker from a charcoal to a propane unit. Yeah, I know, the charcoal is supposed to be the best, but I'm just not good at keeping charcoal at a reasonably constant temperature. Propane is substantially easier for me, so it means I'll use it more. And I have used it A LOT.
I've cured and smoked a couple of beef briskets into pastrami -- OUTSTANDING. I tried brining chicken thighs in a lemon and rosemary brine -- DELICIOUS. I've smoked some almonds -- mmmmm. And a I've turned a large pork belly into two flavors of bacon. The simple bacon recipe redefined bacon for me. The maple bacon elevated it to even another level. There's *nothing* like homemade pastrami and bacon. Absolute heaven. (And yes, I have DevilDeac's number, as I may need his services soon.)
Recipes are for pastrami and bacon are prevalent on the Interwebs, so I won't repeat here. However, a number of them note that pink salt (the curing salt that is colored a neon pink, not the popular Himalayan table salt) is optional. It's not. First, you won't get the right color for the pastrami/bacon. Second, it won't taste right, tasting more like beef/pork instead of pastrami/bacon. Third, and perhaps most importantly, there's a huge risk of botulism. Just get the pink salt (available at Whole Foods or Amazon, among other places). And the nitrates/nitrites in a serving of cured meat are less than that of a single celery stick, so don't worry about it. If you're going to the effort of spending a week curing these meats then smoking them, you want it to look and taste right, and you don't want it to make you and your friends and family really sick.
I strongly encourage anyone who likes to smoke meats to try pastrami and/or bacon. You won't regret it.
And fuse has me wanting to try a butt soon. Sounds delicious.
[redacted] them and the horses they rode in on.
I have developed a proprietary (but often shared) technique for smoking stuff on my standard three burner Weber Grill (Silver B model, 18 years old and going strong)...I find it much easier to
use than the smoker I purchased some years ago...Most typical use is smoking three chickens at a time (roughly 5 lbs apiece)...marvelous to tend that while sipping various beverages, it essentially requires
zero work which happens to be something I excel at.
That's actually what I started with. However, it was difficult to hang sausage in it, and I couldn't quite keep it cool enough for knockwurst. That's when I got the charcoal smoker and found out I really can't control a charcoal fire.
Does your method involve removing a grate? That's another detail that I had issues with, mostly in wanting to use the grate to hold food, but then needing to move it while hot to add more wood chips.
ah yes, hanging would be an issue. I don't have to remove a grate, but I only smoke for about 3-3.5 hrs or so...maybe 4. I could remove a grate if i had to. I must say, some of the nice electric smokers seem pretty easy to use, but I
just don't need one at this point...
I use a goodly amount of wood chips so they don't need replenishing...