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Blue cheese is not yet something I've acquired the taste for, but I keep trying. Some of the funkiest stuff.

Like I said the place is a dive, and the menu has quirks. I never thought it was be a good combination, but it rocks!

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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

 

Haven't tried an electric one yet. I have a barrel style with the fire box on the side. It works well but I need to get a bigger one. Sunny and her kids didn't know if they'd like smoked meats so I bought a small one, it's time to upgrade. Do they smoke about the same flavor wise? I find that the food is never very tasty for me the first night because I have been standing in the smoke when tending the coals and wood, the leftovers are much better the next day. I love BBQing and grilling. I have a smoker, gas grill and a charcoal bbq and sometimes I have all three going at once making food for most of the week.

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Blue cheese is not yet something I've acquired the taste for, but I keep trying. Some of the funkiest stuff.

Like I said the place is a dive, and the menu has quirks. I never thought it was be a good combination, but it rocks!

 

Blue cheese is amazing, blue cheese dressing is the best dip for hot wings.

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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

 

Haven't tried an electric one yet. I have a barrel style with the fire box on the side. It works well but I need to get a bigger one. Sunny and her kids didn't know if they'd like smoked meats so I bought a small one, it's time to upgrade. Do they smoke about the same flavor wise? I find that the food is never very tasty for me the first night because I have been standing in the smoke when tending the coals and wood, the leftovers are much better the next day. I love BBQing and grilling. I have a smoker, gas grill and a charcoal bbq and sometimes I have all three going at once making food for most of the week.

 

I'm sure standing in the smoke all day is going to make the smoky food less enjoyable.

 

But another thing to think about (and something I encourage regardless) is that sometimes smoked BBQ is even better the day after, cause all that flavor in the juices plus the smokiness develops overnight. Leftover smoked chicken on sandwiches :haz:

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Blue cheese is not yet something I've acquired the taste for, but I keep trying. Some of the funkiest stuff.

Like I said the place is a dive, and the menu has quirks. I never thought it was be a good combination, but it rocks!

 

Blue cheese is amazing, blue cheese dressing is the best dip for hot wings.

 

I usually don't dip my wings, the sauce does its job for me. Living in the Midwest means I'm surrounded by ranch dressing too, possibly one of the worst foods ever created.

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this is my smoker...

http://di1-3.shoppingshadow.com/images/pi/77/88/5d/42723077-260x260-0-0_Char%2BBroil%2BElectric%2BWater%2BSmoker%2B06701311.jpg

 

Nothing fancy, just a plain old electric water smoker. I like it because it was fairly cheap ($70 or so at Home Depot) and very consistent. No coals to tend to keep a steady temp. Basically - this is what I do - prep the meat/fish the day before. For pork, I spread a thin layer of mustard on (not a fan of mustard, but you don't taste it much in the final product... it helps with holding the rub and holding that smoke flavor) and then put the rub on.

 

I smoke pork more than anything, and ribs are the standard 3-2-1 method. (3 hours of smoke, 2 hours wrapped in foil, no smoke, 1 hour out of the foil, no smoke) and for the pork (shoulder or loin are great) I smoke for about 6 hours, then wrap in foil for at least 2 more hours without smoke. Basically the same for brisket too. I also "mop" every hour using a spray bottle filled with beer, apple cider and cider vinegar.

 

I soak wood chips for a half hour or so, I like apple and hickory with everything but fish - cherry and apple are my favorites for fish. I don't like mesquite - too strong. I put a handful around the heating element, fill the water reservoir with only water (only really needed for moisture, not flavor) and let it go.

Very effective pork prep. You're hereby an honorary southern gentleman

 

 

I have a similar smoker, but I'm considering upgrading. I can't add chips without removing the meat, so sometimes I'm low on smoke flavor when all is said and done. Plus, I'd prefer a front-opening smoker I can see into.

 

I'm really liking the tri-tips I'm cooking lately.

 

I've noticed that a strong brine in the water pan can affect flavor a bit, but you're right - it's really more about moisture.

 

Much more of the flavoring comes from the marinade (which I sometimes inject into the meat), and obviously the rub.

That one is real easy for me... the whole cylinder in the middle lifts off the base using the handles. I pull it up, set it aside, add chips and set it back on the base. Easy as can be. No door needed :)

 

Mine basically does the same, but no handles!!! Infuriating!

 

It was free, though.... so I guess you get what you pay for.

Get a drill and 2 wooden handles... that'll fix your issue for like $10.

 

True, but it robs me of my impetus to get a new one!!!

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Blue cheese is not yet something I've acquired the taste for, but I keep trying. Some of the funkiest stuff.

Like I said the place is a dive, and the menu has quirks. I never thought it was be a good combination, but it rocks!

 

Blue cheese is amazing, blue cheese dressing is the best dip for hot wings.

 

I usually don't dip my wings, the sauce does its job for me. Living in the Midwest means I'm surrounded by ranch dressing too, possibly one of the worst foods ever created.

Me either, I like wings straight - no dipping. I will dip celery in blue cheese or ranch dressing.

 

Blue cheese was definitely something that took a while for me to develop a taste for. One of my favorite salads that I have ever had was at a restaurant in Milwaukee (which I recreate all the time at home.) Basically mixed greens tossed in a red wine vinaigrette topped with candied walnuts, blue cheese and pear segments poached in red wine and grape juice.

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Blue cheese is not yet something I've acquired the taste for, but I keep trying. Some of the funkiest stuff.

Like I said the place is a dive, and the menu has quirks. I never thought it was be a good combination, but it rocks!

 

Blue cheese is amazing, blue cheese dressing is the best dip for hot wings.

 

I usually don't dip my wings, the sauce does its job for me. Living in the Midwest means I'm surrounded by ranch dressing too, possibly one of the worst foods ever created.

Me either, I like wings straight - no dipping. I will dip celery in blue cheese or ranch dressing.

 

Blue cheese was definitely something that took a while for me to develop a taste for. One of my favorite salads that I have ever had was at a restaurant in Milwaukee (which I recreate all the time at home.) Basically mixed greens tossed in a red wine vinaigrette topped with candied walnuts, blue cheese and pear segments poached in red wine and grape juice.

 

Apart from fruit salads covered in marshmallow fluff, I've yet to find a salad that I enjoy. I've never liked any salad dressing I've tried, and a plate of leaves and watery things just seems so...unsatisfying. So I don't really eat salads. The quest continues...

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Blue cheese is not yet something I've acquired the taste for, but I keep trying. Some of the funkiest stuff.

Like I said the place is a dive, and the menu has quirks. I never thought it was be a good combination, but it rocks!

 

Blue cheese is amazing, blue cheese dressing is the best dip for hot wings.

 

I usually don't dip my wings, the sauce does its job for me. Living in the Midwest means I'm surrounded by ranch dressing too, possibly one of the worst foods ever created.

Me either, I like wings straight - no dipping. I will dip celery in blue cheese or ranch dressing.

 

Blue cheese was definitely something that took a while for me to develop a taste for. One of my favorite salads that I have ever had was at a restaurant in Milwaukee (which I recreate all the time at home.) Basically mixed greens tossed in a red wine vinaigrette topped with candied walnuts, blue cheese and pear segments poached in red wine and grape juice.

 

Apart from fruit salads covered in marshmallow fluff, I've yet to find a salad that I enjoy. I've never liked any salad dressing I've tried, and a plate of leaves and watery things just seems so...unsatisfying. So I don't really eat salads. The quest continues...

Your colon hopes you develop a taste for salad.
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Blue cheese is not yet something I've acquired the taste for, but I keep trying. Some of the funkiest stuff.

Like I said the place is a dive, and the menu has quirks. I never thought it was be a good combination, but it rocks!

 

Blue cheese is amazing, blue cheese dressing is the best dip for hot wings.

 

I usually don't dip my wings, the sauce does its job for me. Living in the Midwest means I'm surrounded by ranch dressing too, possibly one of the worst foods ever created.

Me either, I like wings straight - no dipping. I will dip celery in blue cheese or ranch dressing.

 

Blue cheese was definitely something that took a while for me to develop a taste for. One of my favorite salads that I have ever had was at a restaurant in Milwaukee (which I recreate all the time at home.) Basically mixed greens tossed in a red wine vinaigrette topped with candied walnuts, blue cheese and pear segments poached in red wine and grape juice.

 

Apart from fruit salads covered in marshmallow fluff, I've yet to find a salad that I enjoy. I've never liked any salad dressing I've tried, and a plate of leaves and watery things just seems so...unsatisfying. So I don't really eat salads. The quest continues...

Man, you have not had the right salad. I bet if you tried the one I mentioned, you would like it. Well, if you like pears poached in wine and grape juice because that's the main flavor. I also had a great salad in the WI Dells... it was romaine, diced tomatoes and avocado, chopped eggs and bacon with a blue cheese chili garlic dressing.

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Blue cheese is not yet something I've acquired the taste for, but I keep trying. Some of the funkiest stuff.

Like I said the place is a dive, and the menu has quirks. I never thought it was be a good combination, but it rocks!

 

Blue cheese is amazing, blue cheese dressing is the best dip for hot wings.

 

I usually don't dip my wings, the sauce does its job for me. Living in the Midwest means I'm surrounded by ranch dressing too, possibly one of the worst foods ever created.

Me either, I like wings straight - no dipping. I will dip celery in blue cheese or ranch dressing.

 

Blue cheese was definitely something that took a while for me to develop a taste for. One of my favorite salads that I have ever had was at a restaurant in Milwaukee (which I recreate all the time at home.) Basically mixed greens tossed in a red wine vinaigrette topped with candied walnuts, blue cheese and pear segments poached in red wine and grape juice.

 

Apart from fruit salads covered in marshmallow fluff, I've yet to find a salad that I enjoy. I've never liked any salad dressing I've tried, and a plate of leaves and watery things just seems so...unsatisfying. So I don't really eat salads. The quest continues...

Man, you have not had the right salad. I bet if you tried the one I mentioned, you would like it. Well, if you like pears poached in wine and grape juice because that's the main flavor. I also had a great salad in the WI Dells... it was romaine, diced tomatoes and avocado, chopped eggs and bacon with a blue cheese chili garlic dressing.

 

Yes, the first one you mentioned sounds pretty good.

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I don't discriminate regions when it comes to BBQ, everything's got something to offer, though I generally steer clear of the Southeast coast sauces since they like their mustard based sauces. Yuck. Kansas City has some of my favorite sauces, though. Went to Poppa's BBQ in Bonner Springs, KS for dinner before we saw Rush in Kansas City on the CA Tour.

I like the Southeast coast sauces personally. Mustard and vinegar based if I'm not mistaken. I love Texas style but Memphis dry rub ribs are my favorite. Kansas City is just too sweet for me. But in the end, I can eat them all.......
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I don't discriminate regions when it comes to BBQ, everything's got something to offer, though I generally steer clear of the Southeast coast sauces since they like their mustard based sauces. Yuck. Kansas City has some of my favorite sauces, though. Went to Poppa's BBQ in Bonner Springs, KS for dinner before we saw Rush in Kansas City on the CA Tour.

I like the Southeast coast sauces personally. Mustard and vinegar based if I'm not mistaken. I love Texas style but Memphis dry rub ribs are my favorite. Kansas City is just too sweet for me. But in the end, I can eat them all.......

 

 

Yeah,

 

The dry rub is the best!!! :7up:

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I don't discriminate regions when it comes to BBQ, everything's got something to offer, though I generally steer clear of the Southeast coast sauces since they like their mustard based sauces. Yuck. Kansas City has some of my favorite sauces, though. Went to Poppa's BBQ in Bonner Springs, KS for dinner before we saw Rush in Kansas City on the CA Tour.

I like the Southeast coast sauces personally. Mustard and vinegar based if I'm not mistaken. I love Texas style but Memphis dry rub ribs are my favorite. Kansas City is just too sweet for me. But in the end, I can eat them all.......

 

 

Yeah,

 

The dry rub is the best!!! :7up:

 

Dry rub it, THEN cover it in sauce :haz: Flavor upon flavor UPON FLAVOR!

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I don't discriminate regions when it comes to BBQ, everything's got something to offer, though I generally steer clear of the Southeast coast sauces since they like their mustard based sauces. Yuck. Kansas City has some of my favorite sauces, though. Went to Poppa's BBQ in Bonner Springs, KS for dinner before we saw Rush in Kansas City on the CA Tour.

I like the Southeast coast sauces personally. Mustard and vinegar based if I'm not mistaken. I love Texas style but Memphis dry rub ribs are my favorite. Kansas City is just too sweet for me. But in the end, I can eat them all.......

 

 

Yeah,

 

The dry rub is the best!!! :7up:

 

Dry rub it, THEN cover it in sauce :haz: Flavor upon flavor UPON FLAVOR!

 

I never cover them in sauce,

 

Not the ones I make. Always on the side. :D

Edited by troutman
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I don't discriminate regions when it comes to BBQ, everything's got something to offer, though I generally steer clear of the Southeast coast sauces since they like their mustard based sauces. Yuck. Kansas City has some of my favorite sauces, though. Went to Poppa's BBQ in Bonner Springs, KS for dinner before we saw Rush in Kansas City on the CA Tour.

I like the Southeast coast sauces personally. Mustard and vinegar based if I'm not mistaken. I love Texas style but Memphis dry rub ribs are my favorite. Kansas City is just too sweet for me. But in the end, I can eat them all.......

 

 

Yeah,

 

The dry rub is the best!!! :7up:

 

Dry rub it, THEN cover it in sauce :haz: Flavor upon flavor UPON FLAVOR!

 

I never cover them in sauce,

 

Not the ones I make. Always on the side. :D

 

That works too. But it's just not the same as cooking it down into the meat! :no:

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I don't discriminate regions when it comes to BBQ, everything's got something to offer, though I generally steer clear of the Southeast coast sauces since they like their mustard based sauces. Yuck. Kansas City has some of my favorite sauces, though. Went to Poppa's BBQ in Bonner Springs, KS for dinner before we saw Rush in Kansas City on the CA Tour.

I like the Southeast coast sauces personally. Mustard and vinegar based if I'm not mistaken. I love Texas style but Memphis dry rub ribs are my favorite. Kansas City is just too sweet for me. But in the end, I can eat them all.......

 

 

Yeah,

 

The dry rub is the best!!! :7up:

 

Dry rub it, THEN cover it in sauce :haz: Flavor upon flavor UPON FLAVOR!

 

I never cover them in sauce,

 

Not the ones I make. Always on the side. :D

 

That works too. But it's just not the same as cooking it down into the meat! :no:

 

I don't want it to. :LOL:

 

Not the biggest rib person but I love the dry rub all by itself.

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Has any body tried this? It's called " Better Than Good BBQ Sauce". A brand out of Texas. Pretty good stuff.

 

I haven't, why is it so damn expensive??? I looked it up on Amazon just now. What's special about it?

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Has any body tried this? It's called " Better Than Good BBQ Sauce". A brand out of Texas. Pretty good stuff.

 

I haven't, why is it so damn expensive??? I looked it up on Amazon just now. What's special about it?

 

Not sure,

 

When I got home from work this morning. I went to look for some food in the fridge and there it was. My girlfriend bought it. Probably Sams Club. I will ask her when she wakes up. It's really tasty thats for sure.

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Made "gyros" last night. Damn, it's good. I mixed lamb and beef together with some spices (marjoram, oregano, rosemary and garlic) and then made the mix into about a dozen sausage shapes. Put 2 on a skewer and grilled over high heat, rotated them a quarter turn until all sides had a good char. Served with pita bread and cucumber yogurt sauce.... oh, and hummus and veggies.
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Made "gyros" last night. Damn, it's good. I mixed lamb and beef together with some spices (marjoram, oregano, rosemary and garlic) and then made the mix into about a dozen sausage shapes. Put 2 on a skewer and grilled over high heat, rotated them a quarter turn until all sides had a good char. Served with pita bread and cucumber yogurt sauce.... oh, and hummus and veggies.

 

Not BBQ.....nonetheless awesome!

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