All things BBQ

[NYBF]

My smoked mac and cheese is the ****.

For Thanksgiving, my mom usually makes this cornbread casserole thing. It's a mix of corn(maybe creamed/ no idea), the Jiffy box mix, and some other stuff. Simple, but good. For our Thanksgiving this year, my brother smoked a couple pork shoulders. He took over cornbread duties, and threw that on the smoker as well. Came out really good.

[DreadNaught]

I'm going to have to smoke me some of these side dishes this weekend. I've been inspired by this thread.

[Crocaneers]

Damn you people. I'm hungry!

I had to go to 4 rivers today. Couldn't take this thread anymore.

Love that place !! NOW I need plan something

[Buc2]

I've heard great things from a new place in Lynchburg that just opened up called, Blue Ridge BBQ. They operate out of a food trailer. I'll definitely be checking them out soon.

[Caradoc]

https://www.smokingmeatforums.com/

Excellent place for all things smoked.

I bought a Masterbuilt Electric Smoker a couple of years ago, worked good on some of the small things (like bacon wrapped chicken thighs), but my location in Hawaii was really, really windy, so it was hard to maintain temperature, really fluctuated a lot making it impossible to do larger/longer stuff. Hopefully here it will get a little more reliable. Otherwise I'll have to switch it out.

Also, I'd recommend this to anyone:
Amaze-N Pellet Smoker



You just fill it with pellets, light one end with a propane torch, and get the perfect amount of thin blue smoke for up to 12 hours, depending on how much you fill it. Also great for cheese.

[Kress]

I hate this thread. Smoking cheese now? This thing makes me too hungry.

[Mountaineer Buc]

Any of you anti-vegans smoke your own sausage yet? Really thinking about getting into this.

I don't mind collagen casing, but I totally get why someone would want the real deal. Aside from that, ground pork and seasoning all you'd need is a $50 sausage maker.

[The Outsider]

Pork and beef equally. Pork for pulled meat, obviously. Beef ribs and pork ribs have different qualities but both can be done up to be delicious.

For other folks cooking I prefer Memphis style as it's the hardest to **** up.

[mdb1958]

I'm going to put this in this thread instead of trying a thread to see if there is any interest in it.

I make my own beef jerky, anybody can do it. I cant see how anyone could mess up worse than anything getting sold.

I just use Moores marinade because I have not brought myself around to being artful and making my own.

Try this

get a nice cut of marbled up pot roast (good luck on that). start to freeze it and when its starting to become semi solid, cut it into slices of your desired thickness. I usually do about an eight of an inch.

Let the slices marinate overnite (a day, who cares) then load them babies up in your dehydrator. That stuff is good - try it.

I might try them slices on my smoker one day. Like on the end of a run of cooking, maybe throw a few more chips of wood on it and just let it burn itself out overnite.

I use to do only London broil - my advice is to experiment because you can get all the unique flavors that are in each cut of meat.


If I had a damn meat slicer, I think I would try boneless chicken breasts. Any suggestions or two on the marinade for that?

[Mountaineer Buc]

For a chicken jerky? Teriyaki or soy would be the safe bet.

If you're carving up a pot roast to make beef jerky, im surprised you havent got a deli slicer yet.

Thinking about getting one just to slice my smoked pork butts like they do at Sonny's.

[mdb1958]

I'd like a Brazilian recipe for those breasts.

[Mountaineer Buc]

I'd like a Brazilian recipe for those breasts.

You could look into Caribbean jerk as well.

[NYBF]

I'd like a Brazilian recipe for those breasts.

Brazilians are more about the ass.

[Mountaineer Buc]

Baby back in the smoker with everglades rub and apple wood.

3 and a half hours should do it.