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All Hail the BBQ 2012 Thread!!!

M

MOD ONE

TRIBE Member
My brisket I inject, slather and rub. Through out the cooking process I do baste, but with a good fat cap it will keep the meat moist.

I will be smoking all the basic BBQ

Baby back Ribs
Whole Chicken
Chicken Wings
Pulled Pork
Pulled Pork Sandwiches
Beef Brisket
Beef Brisket Sandwiches

also have some of the extra items that you will have to come in and find out.;)

Sides
Onion jam
crispy onion
Fresh cut fries
Slaw
Baked Beans
mac & cheese
Poutine (with any choice of meat)
Potato Salad
Corn bread (with smoked jalapenos)

Deseret
TBA

I think that is it.

Also because of my partnership with BBN we are going to do a meat of the week and always rotate with that option, so we can test out many different cuts, and so can you. We are also going to let the customers vote which meat it will be.
 
Spinsah

Spinsah

TRIBE Member
Sounds great, man! I've been trying to take my brisket to the next level with dry and wet cures, but it's a more challenging meat than most. How long are you smoking for?
 
M

MOD ONE

TRIBE Member
Smoking with a Southern Pride smoker is a treat and because of the consistent heat the end result is fucking amazing. It's like night and day with the unit I'm smoking on. I thought my mountain smoker was awesome the SPK-500 makes anything I used silly.

I was taught with brisket as long as you have a good fat cap you should be safe all the other stuff is just flavor enhancers to make you different from the next person. The fat cap is what will keep that meat moist I also do injections for good measure because that does add more moister to the meat and yummy flavor.

Curing I find is more stepping into the deli territory and starts to change the taste and texture of the meat... more of a deli style of a way to prep brisket, which is not a bad thing at all. I'm just going for more of the BBQ style of brisket.

Cooking time all depends when I hit my internal temp, but once I get a better idea how this unit pumps out brisket I will give you a heads up. At home it would take a good 10-15 hours on average. With this smoker I think I can get away with 10-12 hours.
 
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Spinsah

Spinsah

TRIBE Member
Sweet. You're absolutely right that dry curing and prolonged wet cure is wading in deli country. But I'm trying some fusion steez on. My goal is for my brisket to exist somewhere between Montreal and Texas.
 
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M

MOD ONE

TRIBE Member
Some pork butt action in my new smoker

21678_10152599514100038_815569039_n.jpg
 
A

assassaint

TRIBE Member
MOD ONE said:
Well I can't wait till you lose more weight lol. We do have some healthy options believe it or not. A very yummy rainbow trout that can fit into most people's diets... it's a must try!!!
Click to expand...

all due respect, fuck those healthy options lol. im coming for the MEAT goddamit.

and all those sides. all of them
 
Subscribe to Cannabis Goldsmith, wherever you get your podcasts
Subscribe to Cannabis Goldsmith, wherever you get your podcasts
basketballjones

basketballjones

TRIBE Member
modone you are the freaking man

does anyone know a good place to get knives sharpened that isnt crazy expensive and wont ruin the blade/
 
M

MOD ONE

TRIBE Member
We are gearing up to open our doors soon Mid April to the end of April. Just passed all our building inspections. Now off to get the licenses and food inspection. Also in the process of hiring staff, so if you know anyone that's in a need of a job send them my way.

401397_353871518065536_1166344658_n.jpg
 
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basketballjones

basketballjones

TRIBE Member
i was framing a house in misery-sauga and the neighbour, this old italian guy, had turned a shopping cart into a smoker!

we saw the thing when we were framing in the roof and asked. we were all "good job yo!"
 
Spinsah

Spinsah

TRIBE Member
How would the cart function as a smoker? As a grill I get it, but a smoker needs to keep the smoke in.
 
SyKicK

SyKicK

TRIBE Member
So I got a Bradley digital smoker at the end of last summer. Just wondering if anyone else has one and what they think of it? Also if anyone had any recommendations for what I should try in this thing? recipes....

Thanks.

bradley-food-smokers.png
 
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