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Old 01-12-2007, 03:51 PM   #11

I love BBQ! I'm usually smoking something every 2-3 weeks, on average. More during the Spring, Summer and Fall months; less during Winter. Every holiday I am asked - no, make that commanded - to make my honey-brined smoked turkey!

There's almost nothing that isn't better when it's barbecued! Ribs, brisket, pork roasts, chicken and brats are my favorites. I even use my smoker to smoke grains for my Scotch Ale! My parents were kind enough to pick up one almost exactly like this one for me and haul it up from Texas. Made in Uvalde, Texas, mine is well-worn, too!:



 
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Old 01-12-2007, 04:07 PM   #12
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Great combination. I'll do both at the same time, weather permitting.

And those iffy batches of brew can be re-cycled as marinade bases and brining solutions.

Got to get the legs on my Bertha welded, the bolts just aren't holding.
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Old 01-12-2007, 04:09 PM   #13
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Not to toot my own horn, but i fancy myself (as does my family and my wifes family) a great cook. What i can not seem to figure out though is the perfect BBQ. From the method, to the rubs, to the sauces. Being 3 hours from KC i have had great BBQ before, but duplicating it at home has escaped me thus far. If there wasnt a wind chill of -12 here today i would go to the store and give it a shot tonight. Instead, I think i will make some wild mushroom soup and Philo wrapped pork loin.

Any good Sauces and rubs would be welcome so i could try to duplicate them.
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Old 01-12-2007, 04:29 PM   #14
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Quote:
Originally Posted by EdWort
Does anyone think there is a kindred spirit with folks who brew and BBQ?

If you are close to Austin, Texas near the end of April, perhaps you might want to swing by the Texas Eggfest. It's a Saturday dedicated to folks who cook on the Big Green Egg. Most of them enjoy beer. It's on Lake Travis in a private marina which is a great venue.

I thought it would be cool to have Home Brewers there with kegs of brew on tap enjoying barley pops and awsome Q.

If you are interested, head on out to http://www.texas-eggfest.com/
Ed,
Have you ever been to Coopers BBQ in Llano?? Great place and great food. I as out there riding the Hill Country a few years ago and we stopped here for lunch one day, if you haven't been you got to go..
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Old 01-12-2007, 05:14 PM   #15

Quote:
Originally Posted by Reverend JC
... What i can not seem to figure out though is the perfect BBQ...
I found this site back when I was using dial up about 11 years ago! I've found it to be helpful. And you can't go wrong picking up any book by Steven Raichlen.

 
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Old 01-13-2007, 01:48 AM   #16
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Yeah, brew & BBQ. It's a great combination. Here's some pics of what we do out at the lake.









 
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Old 01-13-2007, 01:57 AM   #17
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Here's some food shots.

Breakfast early Saturday morning.


Shrimp


Ribs


Four drunk chickens

 
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Old 01-14-2007, 05:37 PM   #18
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2nd of the year, building up.
The first was for a pizza.
This one is burning my rosemary clippings.

Black pepper, garlic and rosemary sauted potatoes.
Herb coated Side of wild Salmon.

And several pints of Old Speckled Hen Clone.



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Old 01-14-2007, 07:04 PM   #19
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I do most of my cooking aside from the coals. I drop the lid and use convection. It was nice the rosemary really imparted and nice smell to the fish.
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Old 07-25-2007, 05:25 PM   #20
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Quote:
Originally Posted by Rhoobarb
I love BBQ! I'm usually smoking something every 2-3 weeks, on average. More during the Spring, Summer and Fall months; less during Winter. Every holiday I am asked - no, make that commanded - to make my honey-brined smoked turkey!

There's almost nothing that isn't better when it's barbecued! Ribs, brisket, pork roasts, chicken and brats are my favorites. I even use my smoker to smoke grains for my Scotch Ale! My parents were kind enough to pick up one almost exactly like this one for me and haul it up from Texas. Made in Uvalde, Texas, mine is well-worn, too!:

Care to share the brine recipe?

I did my first smoked turkey breast yesterday, it turned out great but a little salty. Not adding so much salt to the brine next time. Considering it was my first attempt, it turned out well. Next, a brisket.
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