::Official:: 4th of July Smoke Thread!!!
- Thread starter Jamie Berry
- Start date
Stewart M.
TVWBB Member
Kevin: Speak to me of this mesquite flour cream. Three words I love but have never seen together before.
Phil Perrin
TVWBB Hall of Fame
LarryR
TVWBB Diamond Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Hungary, Lar? There's your motivation. </div></BLOCKQUOTE>
Yea that will do it! Tons of motivation in this thread. Thanks to everyone posting on this thread. I was throwing myself a bit of a pity party this a.m., my teenage kids who live in another state are usually here over the 4th; this year 17 yo son isn't coming at all and 13 yo daughter only for 2 weeks later in the summer. They've got a lot of "stuff" going on and coming for 1/2 the summer like they used to is no longer feasible, I understand but it blows. Add to that the SO is out of town and it got me pretty bummed this a.m. Then I see all these AWESOME cooks going on and I've got to participate!
Got two racks of spares using Kevin K's AWESOME rub recipe on Hestia (fattie going on later) once I got everything on and Stoker running my cook I cracked a Miller Lite and things are looking up. Happy 4th everyone!
For you twitter guys I'm twitter the cook under Stoker_Ace. Wont' see much except Stoker keeping my pit temp at 240, no meat probes today.
Yea that will do it! Tons of motivation in this thread. Thanks to everyone posting on this thread. I was throwing myself a bit of a pity party this a.m., my teenage kids who live in another state are usually here over the 4th; this year 17 yo son isn't coming at all and 13 yo daughter only for 2 weeks later in the summer. They've got a lot of "stuff" going on and coming for 1/2 the summer like they used to is no longer feasible, I understand but it blows. Add to that the SO is out of town and it got me pretty bummed this a.m. Then I see all these AWESOME cooks going on and I've got to participate!
Got two racks of spares using Kevin K's AWESOME rub recipe on Hestia (fattie going on later) once I got everything on and Stoker running my cook I cracked a Miller Lite and things are looking up. Happy 4th everyone!
For you twitter guys I'm twitter the cook under Stoker_Ace. Wont' see much except Stoker keeping my pit temp at 240, no meat probes today.
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Stewart M.:
Kevin: Speak to me of this mesquite flour cream. Three words I love but have never seen together before. </div></BLOCKQUOTE>Mesquite flour is made from the pods of mesquite trees. It has a wonderful, warm, mocha-like flavor with notes of cinnamon and cocoa. It's a great used as a replacement for some of the flour in pancakes, biscuits, quick breads and risen breads (best at no more than ~10-20% replacement). You can even sprinkle over things as a topping, like fruit on pancakes or cereal, or use it in streusel toppings. Also good in many sauces, including Q sauces. Highly recommended. (I get it here.)
For the cream I simply whipped some heavy cream to aerate well, added several tablespoons of mesquite flour along with some organic confectioners sugar.
Great, Larry. Good that you got to functional!
Kevin: Speak to me of this mesquite flour cream. Three words I love but have never seen together before. </div></BLOCKQUOTE>Mesquite flour is made from the pods of mesquite trees. It has a wonderful, warm, mocha-like flavor with notes of cinnamon and cocoa. It's a great used as a replacement for some of the flour in pancakes, biscuits, quick breads and risen breads (best at no more than ~10-20% replacement). You can even sprinkle over things as a topping, like fruit on pancakes or cereal, or use it in streusel toppings. Also good in many sauces, including Q sauces. Highly recommended. (I get it here.)
For the cream I simply whipped some heavy cream to aerate well, added several tablespoons of mesquite flour along with some organic confectioners sugar.
Great, Larry. Good that you got to functional!
Jamie Berry
TVWBB Fan
Here's the butt. I put it on late yesterday afternoon. Needless to say it was a very late night. I woke up at two hour intervals the whole night.
Can you see it?
Midnight:
2 a.m.
4:30
The internal temp plateaued at 170-175 and stayed there for what seemed to be the entire night. This 6 lb. butt took 13 hrs.!! Wrapped in tinfoil and put in cooler around 7 am and pulled around 10:00. It was awesome this was the first time i had ever basted and i think i can taste a big difference in how flavorful the bark tastes.
Can you see it?
Midnight:
2 a.m.
4:30
The internal temp plateaued at 170-175 and stayed there for what seemed to be the entire night. This 6 lb. butt took 13 hrs.!! Wrapped in tinfoil and put in cooler around 7 am and pulled around 10:00. It was awesome this was the first time i had ever basted and i think i can taste a big difference in how flavorful the bark tastes.
RDOwens
TVWBB Super Fan
We had a hodge podge of things today. I've been hankering for ribs as it seems to have been a while since we had any. I mixed up some rub, cut a couple racks down, rubbed and put on the WSM a little before 9:00 this morning.
Diced up some of the trimmings and added to the beans I prepared. I put them under the ribs for the last two hours.
My wife requested Roadside Chicken. I had picked up some legs and marinated them overnight. On they went to the Performer with some brats, asparagus, onions, peppers, and sweet potatoes. My wife "made" a flag cake for dessert.
We had plenty to eat. Ribs were perfect. Brats were tasty. I didn't actually have any of the chicken, although there's a piece or two leftover.
An easy day, but full of good food, good company, and a nap. What more could I ask for?
Diced up some of the trimmings and added to the beans I prepared. I put them under the ribs for the last two hours.
My wife requested Roadside Chicken. I had picked up some legs and marinated them overnight. On they went to the Performer with some brats, asparagus, onions, peppers, and sweet potatoes. My wife "made" a flag cake for dessert.
We had plenty to eat. Ribs were perfect. Brats were tasty. I didn't actually have any of the chicken, although there's a piece or two leftover.
An easy day, but full of good food, good company, and a nap. What more could I ask for?
LarryR
TVWBB Diamond Member
Are you kidding me, great cook today. I prefer my ribs dry as Kevin K's rub is that good. No sauce for me, I just want to taste the rub. Rest of my guest's palates aren't as advanced as mine so I sauced theirs in Sweet Baby Rays
: Came off the bone with a gentle tug, perfect rib.
Here's a SLIDESHOW of the rest of the cook. Thanks for getting me off my *** today.
Here's a SLIDESHOW of the rest of the cook. Thanks for getting me off my *** today.
Ken_Stevens
New member
well it wasn't a smoke, but i reversed seared about 3.5lbs of pork tenderloin (w/a heavily modified BRITU rub) over hickory with some miss piggy mustard sauce on the side. not bad. no leftovers between myself and 7 other guests. there was a nice pink smoke ring on it lol. happy 4th.
(long time no post, but i still read at least once a week)
(long time no post, but i still read at least once a week)
Well I did a smoke but on 6/2, for my Son's birthday. That became our 4th celebration. Tried hi temp ribs for the first time and they came out great. Ribs and chicken flew off the plates. Smoked the ribs until the color looked good then foiled in apple juice mix until tender and on the grill before serving with a glaze.
Also did a mojo marinate on some thighs and legs that went on the grill.
A mixed berry glaze.
Everyone definitely liked the ribs, hi heat cut down significantly on time. I'll have to do them this way more often.
I did St. Louis on the ribs, and the seared cuttings went in the 16" deep cake pan full of baked beans under the ribs. Big hit.
Getting lazy of late to take pics, sorry - so guess it didn't happen
Also did a mojo marinate on some thighs and legs that went on the grill.
A mixed berry glaze.
Everyone definitely liked the ribs, hi heat cut down significantly on time. I'll have to do them this way more often.
I did St. Louis on the ribs, and the seared cuttings went in the 16" deep cake pan full of baked beans under the ribs. Big hit.
Getting lazy of late to take pics, sorry - so guess it didn't happen
K Kruger
TVWBB 1-Star Olympian
Ended up doing:
An amuse of ajo blanco (chiled almond soup-
Later, classic gazpacho with a garnish of finely diced Kirby cuke, red and green bell, red onion, and avocado-
And meatloaf, kettle-smoked with apple (sautéed for service); smashed Bliss potatoes, steamed broc, and a sauce of real creamed corn (can't stand the canned stuff)-
An amuse of ajo blanco (chiled almond soup-
Later, classic gazpacho with a garnish of finely diced Kirby cuke, red and green bell, red onion, and avocado-
And meatloaf, kettle-smoked with apple (sautéed for service); smashed Bliss potatoes, steamed broc, and a sauce of real creamed corn (can't stand the canned stuff)-
We're spending the summer( until November) here in Kilrea, Northern Ireland. We did grilled hamburgers, chips, pineapple, salad with strawberrys and whipped cream for dessert. We suggested red, white and blue but all the guest refused to be seen in those colors because those are the Loyalist's colors.
Chris Hertling
New member
Hey everyone... I have been reading this site for several weeks now, just haven't registered until now. I picked up a WSM a month ago at a garage sale (an older model, but never had been used) and finally christened it for the Fourth. I do have to say, I won't be missing my Brinkmann Smoke N' Grill!!!
I used the "Minion Method" to smoke a brisket overnight (13 hours) and added a rack of baby back ribs around 6:00 AM (for 6 hours). I do have to say the difference in quality and heat retention/control between the Brinkmann and WSM is incredible! Even 23 hours later, the WSM was still holding steady at 225 degrees!
The guests at my daughter's birthday/4th of July party all raved about the brisket and ribs. The only disappointment for me was the relative lack of a smoke ring. I'm not certain if it was operator error or the type of wood used (Oak)... but on the Brisket the ring was not very pronounced. It was slightly more visible on the ribs for some reason. Any thoughts or suggestions?
I used the "Minion Method" to smoke a brisket overnight (13 hours) and added a rack of baby back ribs around 6:00 AM (for 6 hours). I do have to say the difference in quality and heat retention/control between the Brinkmann and WSM is incredible! Even 23 hours later, the WSM was still holding steady at 225 degrees!
The guests at my daughter's birthday/4th of July party all raved about the brisket and ribs. The only disappointment for me was the relative lack of a smoke ring. I'm not certain if it was operator error or the type of wood used (Oak)... but on the Brisket the ring was not very pronounced. It was slightly more visible on the ribs for some reason. Any thoughts or suggestions?
Mark H
TVWBB Fan
We went to my Son's house for the Fourth and he had chicken, burgers and brats.
I put a 6 lb. "flat cut" butt on this morning and some beans on this afternoon. Never heard of flat cut before.
Oh yeah, I did grill some ABTs yesterday with the first peppers of the year from the garden. I think I could have eaten fifty pretty easily.
I put a 6 lb. "flat cut" butt on this morning and some beans on this afternoon. Never heard of flat cut before.
Oh yeah, I did grill some ABTs yesterday with the first peppers of the year from the garden. I think I could have eaten fifty pretty easily.
Here's my spread!
I was going to use cherry wood, but used a chunk of hickory that was readily available for the cook.
I smoked a rack of spares, chicken wings, ABTs, and the MOINK balls. I don't even like Jalepenos or cream cheese, and I wanted to keep eating these ABTs all day long! :laugh: The peppers weren't hot at all after I smoked them. The MOINK balls also came out awesome, especially with the bit of rub I sprinkled on them prior to the cook.
The lump and hickory ready to go:
ABT ingredients:
ABT prep:
MOINK balls:
Ready for smoke...with the wings cooking beneath!
Close to finished!
Wings moved to top rack, with a few more ABTs and MOINK balls:
Ribs ready to go!
Ribs, almost done. I took them off of the smoker and foiled them. They went into the oven for an hour with a bit of Guava BBQ sauce because I needed room on the smoker for apps and wings.
Finished pics of the ribs. I glazed them with my home made Guava BBQ sauce (modified recipe from my uncle in Puerto Rico).
Pit beans and ribs:
I was going to use cherry wood, but used a chunk of hickory that was readily available for the cook.
I smoked a rack of spares, chicken wings, ABTs, and the MOINK balls. I don't even like Jalepenos or cream cheese, and I wanted to keep eating these ABTs all day long! :laugh: The peppers weren't hot at all after I smoked them. The MOINK balls also came out awesome, especially with the bit of rub I sprinkled on them prior to the cook.
The lump and hickory ready to go:
ABT ingredients:
ABT prep:
MOINK balls:
Ready for smoke...with the wings cooking beneath!
Close to finished!
Wings moved to top rack, with a few more ABTs and MOINK balls:
Ribs ready to go!
Ribs, almost done. I took them off of the smoker and foiled them. They went into the oven for an hour with a bit of Guava BBQ sauce because I needed room on the smoker for apps and wings.
Finished pics of the ribs. I glazed them with my home made Guava BBQ sauce (modified recipe from my uncle in Puerto Rico).
Pit beans and ribs:
Duane Magnauck
New member
High heat brisket (very good).
Brined and smoked chicken wings, crisped on the gasser and tossed with hot sauce/butter/honey/red wine vinegar combo (Best I've ever made).
Smoked almonds appetizer (also very good).
Happy 4th all around!
Brined and smoked chicken wings, crisped on the gasser and tossed with hot sauce/butter/honey/red wine vinegar combo (Best I've ever made).
Smoked almonds appetizer (also very good).
Happy 4th all around!