dub

hear hear-my Peach Tree Owning Neighbor also has Fig bushes! Suh-weeeet! And a pupdog that helps with my pork butt bones!! Aside from that, dogwood,hickory,red oak and maple are everywhere. About the only smoke chunks I buy are pecan and mesquite. dub(lovin my neighborhood)

Just considered? Some things are just between me and my attorney- client confidentiality, ya know..... dub(pleadin tha 5th)

Peach is GREAT to smoke with. Mild and fruity like apple or cherry. Olive, I don't know.

"emotated" I like that! Thanks, Sanny! Can you tell me what this one is for? I see no reason why milder peppers couldn't be used. The Farmers Market has a real dearth of jalapenos this year. I nearly Q'd up some aji dulces instead. (they're like heatless habaneros) I might should change that "instead" into an "also"..... dub(cmon-don't wuss out-this is a great hot dip for people who don't like hot dip)

It's end of summer and a young man's thoughts might turn to blazing capsicum pods! (or not) I was perusing the local Farmer's Market pepper offerings when I chanced upon a basket full of nice red ripe jalapenos just looking for a home. All 3 lbs were sacked up and paid for- Time for one of my yearly rituals: I built the smallest fire in my lumpsaver that I could and used mesquite wood for smoke. put as many layers of indirect barrier as I could between the fire and the peppers which were laid out in a single layer on the uppermost grill, along with a thermometer for grate temp measurements. This may be done better in a cold smoker, but I'm able to keep a fire in my K5 smoking at 150F with copious mesquite smoke. After 8 hours-the peppers are nice and smoky-you can actually see a smoke ring on some of them- and still kind of crunchy. REAL chipotles are smoked until completely dry-so maybe these are "semi-potles"? I sliced them -think nacho ring style- and mixed in 2 whole heads of freshly smushed garlic. I've had friends eat this stuff on crackers like a relish-but that's kind of hardcore. It is a great way to get smoke and heat into dishes, like oh,say,P'menter Cheez Deeyup! (<-Southern, y'all!) There is no reason not to do it with other pepper varieties-I did habaneros once, they were a bit mushier and a whole lot of the heat cooked out of them but it was good stuff none the less. With the nitrates from the smoke and the sulfates from the garlic as natural preservatives, this stuff will keep fridged for nearly a year. I like making pimento cheese spread/dip with it- Grate a chilled block of Velveeta with a large-hole grater. I know this sounds silly but the texture comes out just right for this stuff. Grate an appropriate smaller volume of sharp cheddar with a small-hole grater (about 2:1 ratio of Velv:Ched works pretty well) Add chopped white (nice and hot!) or yellow onion to taste- Add diced barbecued peppers to taste-(or regular non-smoked diced ones works,too) Fold in mayonnaise until everything is a nice dip/spread consistency. The flavor really is best after 12-24 hours and a couple good stirrings. Good for makin' sammiches or loadin up Fritos and Doritos and Tostitos. I've seen people load up chipafterchipafterchip with this stuff, tears STREAMING down their bright red sweaty faces-In obvious pain but they *couldn't*stop*eating*it! I like when that happens! dub(dilettante sadist)

Yeah, and I haven't bought a bottle since I discovered chipotle peppers! Grind the dried ones up or use the canned adobo version (as per above) and you'll get the smoke ya want and some fire too! As a card carrying Fire Eater, I like some heat with my smoke! That reminds me-I got a post to make.... dub(barbecued peppers here I come)

Like Jenga only messier... True dat, FV-I wish my K had a draft door with the daisy wheel on it. I just crack it a whisker for L&S. Remember: a 250F 'fire' will fit in your palm,more or less. It don't take much air for that. DL's charcoal sorting tips are right on target. Think of the lump pile as a tree with trunks(big chunks),branches(mediums),twigs and leaves(fines).The less gaps the better and 'bigs on the bottom' allows more room for ash without cloggage. The 'fines on top' help the burn by filling in gaps as they fall. dub(good L&S cooks begin with blackened hands)

Here ya go,Saucier: Sweet Sensation Rub(props to the Jamisons for this one) Use with tender cuts of pork, like loins-but is good for a differererent take on pork butt. ¼ cup Ground allspice ¼ cup Brown sugar ¼ cup Onion powder 2 tablespoon Salt 2 teaspoon Ground nutmeg 2 teaspoon Ground cinnamon 2 teaspoon Dried thyme Makes about 1 cup At first reading,I thought this sounded absolutely DISGUSTING. How could a 1:1:1 mix of allspice, brown sugar and onion powder Possibly be any good The spices survive smoking very well, (you may want more thyme) and I've also used it on chicken for a kind of Mexi-Moroccan thing. Try it out-you won't be sorry-I guar-on-tee! dub(the best recipes are often like that)

Re: MMMMM good Glad you like! My Buddy Juke said that he'd started this out with a KC style honey BBQ sauce and modified it. So tweaking is mandatory, IMO. I firmly believe all sauce recipes should be carved in rubber! As an absolutely unrepentant overseasoner, I am glad to see that someone else also sees fit to up the dosage on the spices. I,too, think the allspice does really nice things to the taste-one of my fave pork rubs is really allspice heavy(gotta remember to post that-note to self) And I like the rum-molasses interplay. It's gotta be a Caramel Thang! FWIW:for the rum,I used Tommy Bahama's golden sun (Barbados,I bleeve) (and it was a yummy tot,a pretty bottle and a free t-shirt,to boot) Too many Q sauce recipes call for liquid smoke - the chipotles are a much better way to get smoke flavor. dub(this sauce i last used as a schmear for cocktail-sausage-mini-pigs-in-a-blanket-crudite-horsdoover-thingies. dip weenies in sauce,roll in dough,bake)

Peach Schnapps OJ Tuaca(for the kick) dub(the better the liquor, the more you can add)

For Crispy Skin: a. Chicken: finish lo-n-slo session with 450+F blast of heat for 3-10 minutes. b. Fish: use lettuce leaves as 'disposable'("combustible") underlayment during 450-600F cook. This'll getcha where ya need to be. dub('nuff sed)

Pie,Schmie! I'm thinking roasty-toasted salted seeds 'bout as big as yer thumb!

True dat. I don't sweat the bark one bit. I've used lilac wood for smoking lamb before- 2 inches is about as big a dia. as that ever gets. Just bundle 2-3 pieces 6-8" long together and wrap 'em in heavy duty foil-good to go!

true dat. Nobody at my abode is preggers, elderly,toddler or below, OR immunocompromised. So I Laugh at the Silly Rules! If you don't want your char-rare wonderfully black&bleu ribeye that I just flopped onto yer plate I'll be happy to ruin it to your heart's delight. Just send it back and I'll shoeleatherize it to your specifications. Cuz that's how I roll dub(figgering we didn't have these regs back in the Cro-Magnon days and we've come along just fine, thanky)

riotous applause and whistling dub( I ) PS-Heavy Seas 'Loose Cannon' IPA

I use unglazed 12"x12" tiles for heat deflectors or slate if that's unavailable. they may crack and pop but they're so cheap it's no biggie. Heck, folded foil across a lower bracket is enough. You just hafta shield from direct flame. dub(oh and then there are plate sitters)

Pictures - ahem - They seldom last long enuff to snap pix of! Here's a stolen shot of a sliced up fatty in the wild: Looky like meat loaf! only differenter and betterer! It is a good recipe for bits of this and that leftovers - spinach, cheese, mushrooms, onions, garlicky mash taters, cherry preserves, chile con carne, pulled pork, veggies of all stripes, etc, etc, etc, Just About N-E-Thang can be Fatty Filler! Scope out those ziplocs and tuppers haunting yer fridge and get to rollin! dub(shamefully posting pix that ain't mine)

Whisky Tango Foxtrot - Zoji Neurofuzzy?!?!?!? OK-didn't expect to see that for a post title! I have the 5 cup ZAC 10 - one of the best things I've ever spent money on. Super little device. Needs a bigger selection of music on it though! Get yerself a copy of this: http://www.amazon.com/Ultimate-Rice-Coo ... 1558322035 Great Rice Cooker cookbook (after all it does say "The Ultimate") OB: rice on a Kooker? haven't tried it. dub(amazed at what gets discussed here)

"lively up yerself" and smoke a fatty today! Take 1-2 lbs (at least) of your favorite ground meat stuff I usually use pork breffus sausage (that's why I put this recipe in the 'Pork' section) but I like this recipe as a good use for that ground beef that's always left over from burger grilling Roll the raw ground meat flat between two sheets of wax paper, freezer paper or parchment 1/2" thick works very nicely top with a layer of cheese, sauteed veggies, whatever suits yer fancy or is on hand heck, hardboiled eggs make good fatty stuffin - think 'Scotch Egg Meatloaf' do the jelly roll roulade thing really carefully, then pinch any seams shut and seal the stuffing up in there really good. We don't want no cheese leaks. Dust this resulting lovely loaf with your favorite rub and put it into a nice smoky smoker. Indirect at 250-300F works well - until done. Cook it through, since it *is* ground meat. now go wash yer hands for cryin out loud! When it's 'did' - let it rest for a bit to firm up the innards before slicing. Congrats - you've just rolled and smoked your first 'Fatty' This little bit of double entendre was brought to you by the folks at the TxBBQ Forum. YeeeHawww! dub(:hippy2:"duuuude-that's so like false advertising")

I might use a SP or such if I had the room. Once the lump's loaded for the cook and the lower bracket on my K5(once again ) I don't have the space under the grill for a 1-qt anything. Ampho: Pre-soaking IMO is a bad idea. I quit presoaking smokewood after I noticed how the water changed colors when I did. I thought "What could be dissolving into the water that I can afford to lose from a flavor standpoint? " My guess is that the sugars in the wood from the sap, etc. contribute to the flavor of the smoke and since sugar is definitely water soluble... The water just steams straight out anyway and the wood burns as it would if it had never been wet. That and: Hot Ceramic + Cold Water can = crackboom! from thermal downshock. I wrap my smokewood in aluminum foil and put in in the middle of the coal pile. The foil keeps the wood from flaming up and I get a couple of new lump pieces for next time. Ceramic cookers have such good airflow control that even the foil may be unnecessary but I have always been happy with the results. dub(foil the smokewood not the smokedmeat)

Wowsers, what a cool rig! THAT is how to do it! Mass production and sales, maybe? Add a still attachment, too? dub(Ogod he sed "barleywine" droooooool) PS: www.duckrabbitbrewery.com

You betcha I remember! Still my choice! Though this here Victory V12 I'm right now usin' to chase a shot/sipper of Jefferson Small Batch Bourbon (holystuff! what a ta-a-a-sty combo) is totally free-of-flies IYKWIMAITYD! Sam and the Delawarians make some super stuff. It's freekin' super that y'all Krackas can getcher self some,finally. Them drives up to Virginny to stock the larder get *mighty* tiresome. Mebbe I'm goin OT, but doggonnit, Good Beer Goes With Good K'd Food! dub(dilleygaff sez, "heres mud...yaddayadda")

Hi Gang - as a noob, I'm stickin my nose into some of the good old stuff on the forum. Good advice, Chop! I like to make my rubs in small use-it-now batches, so the spices stay fresher. My fave supporting players are sweet spices for pork(cinnamon, allspice, clove,) A good shortcut is to use Indian garam masala mix! I like cumin and powdered bay leaves for beef. Asian markets are a great place to get inexpensive sea salt. Korean coarse ground red pepper - the type used for kimchi- is what I use for red pepper in my rubs. Tastes great, no seeds. dub(rub it in rub it in)

Raspberry Chipotle sauce (ala Cef Juke) I was tickled mightily to see that Sanny's original post was a ChipRaz I hadn't seen yet! A new one to try!! I looooooorves me some chipotle-razzzz Here's my current fave version: Chef Juke's Raspberry-Chipotle BBQ Sauce NOTE: This is a slight variation on the classic Kansas City Barbecue sauce from the KC Barbecue Association, for those who like their BBQ Hot & Smoky! 6 Tbls. packed dark brown sugar 1/2 cup cider vinegar 1/4 cup molasses 1/4 cup Worcestershire sauce 2 Tbls dark rum 2 Tbls yellow mustard 1 Tbls pure chili powder(I'd say optional) 2 tsp. freshly ground black pepper 2 tsp. garlic powder 1 tsp. ground allspice 1/4 tsp. ground cloves 1/4 cup Chipotles en Adobo 2 cups ketchup 2 cups Raspberry Preserves (I use Wall's Raspberry preserves from Costco) Kosher or sea salt(to taste) In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum, mustard, chili powder, pepper, garlic powder, allspice and cloves. Bring to simmer over medium heat. Cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes. Stir in ketchup and bring to boil, stirring constantly. Add salt and pepper to taste. Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently simmer sauce, uncovered, until dark & thick, about 30 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature and refrigerate. Sauce will keep several months. Makes 5 cups or 20 servings. **Add the chipotle peppers to taste.Since simmering will bring out the heat in the peppers start by adding 1/4 cup of chipotles and cook for the 30 minutes THEN taste again and add additional peppers if you like it REALLY HOT. I'll add that you need to whizz up the canned chipotles in a food processor and I go the extra mile and strain the seeds out of the puree. Feel free to double the rum,allspice,garlic powder,mustard and molasses-I did. Killer as a chicken and rib glaze for grilling and good to add to choppedor pulled for that somethin' different. dub(never buying bottled again)

yes yes yesssss! Hey, if the pork loin was corn-fed, why *not* eat it corn-smoked? dub(corn-found it!)