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Welcome to our Pit!
Hi Folks Welcome to the group. We have a pretty interesting and passionate crowd of grillers, smokers and bbq'ers here.Come on in and enjoy. BBQ Group Index -Tips, Recipes, Equipment
Cheers; Mass
Brisket Questions
We have company coming in on Monday so thought II would get a flat and smoke it. I have heard pros and cons about doing this versus the who packer. What are the thoughts of your folks.
I am planning on smoking with oak? i would like to hear the thoughts of others on wood types.
And finally, what do you use for your brisket rub? The last time I used just Kosher salt and pepper. It was pretty good but maybe needed a little more pepper. not big fans of rubs with cayenne or chili powder. What do you folks like to use...either commercial or homemade?
I am planning on smoking with oak? i would like to hear the thoughts of others on wood types.
And finally, what do you use for your brisket rub? The last time I used just Kosher salt and pepper. It was pretty good but maybe needed a little more pepper. not big fans of rubs with cayenne or chili powder. What do you folks like to use...either commercial or homemade?
Pork loin on a Saturday
Smoked pork loin with maple, and hickory covered with Kansas City Rub makes for a special Saturday in the cold month of February.
Happy New Year!
I am wishing everyone here a happier, healthier, and more prosperous New Year. Is 2012 the year to 'cue? You bet. I'm making it my resolution.
The Postman
Yep, just like the postman, there's a bunch of folks here, who claim they barbecue through rain and wind and snow. Saying ya just put on your heavy coat and go for it. hahaha
But there's that same steak I grilled awhile ago now, and it's still here, staring back at me. Nothing else. Nada. Zilch. Zip.
So where are all those posts, from those of you who brag about it never being to cold to barbecue. Uh-huh, uh-huh.....
But there's that same steak I grilled awhile ago now, and it's still here, staring back at me. Nothing else. Nada. Zilch. Zip.
So where are all those posts, from those of you who brag about it never being to cold to barbecue. Uh-huh, uh-huh.....
smoking in a gas grill
I have been trying to figure out a way to get a decent amount of smoke in a gas grill. I have a three burner model. I use one of those cast iron pans with a lid that has slits in it. I use a variety of woods depending on the meat or fish being smoked. I find that getting a decent amount of smoke out of the pan is always a challenge, particularly when the grill itself has to be hot enough to keep the wood smoking which means that the meat is cooking pretty quickly.
I usually soak the wood chips before I put them in the smoker pan. I have seen more recently some recommend that you use the chips right out of the bag, no soaking. Tried this once and didn't sense that there was as much smoke.
Anyone have any ideas on this problem? How do get a decent smoke on meats you cook in a gas grill?
I usually soak the wood chips before I put them in the smoker pan. I have seen more recently some recommend that you use the chips right out of the bag, no soaking. Tried this once and didn't sense that there was as much smoke.
Anyone have any ideas on this problem? How do get a decent smoke on meats you cook in a gas grill?
