Going to my parents and smoking a couple pork butts along with some corn in the Bradley.
Remington
Elyria, OH
Brisket, ABTs, and a batch of Smoked Onion soup.
If you have not tried this soup yet, you should. The flavor is unbelievable. Be sure to use a nice rich beef stock that you know has good flavor. The range of flavors in commercial stock is crazy and some of it tastes like water that a cow might have, just maybe, looked at once.
I sort of combined the two soup recipes, one found here
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=821
and the other from Smoke and Spice, which is very much the same, just some added Thyme etc... I also added the sugar more at the beginning to help the onions carmelize.
2 things I would do a bit different:
1) I didn't use much cream, but may not use any next time as the soup is so rich to begin with. I guess it's more of a cold-weather dish (Sorry Olds!) but the flavor is so good I'm gonna make it again this weekend.
2) I threw the onions in along with some ABTs, so they got an hour of Pecan. I think this weekend I will cut the onions in half and give them another puck or two of the pecan.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> a batch of Smoked Onion soup<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Can never get too much of this, I really do injoy this---making it and eating it. I will probably put a few onions it for a later date. ALSO Vidalias are in.
I'm not sure yet but those Saint Loey's are sounding good. My wife will opt in for some Pablano's and some bakers. With the Pablano's I will leave out the bacon(I can'y believe I said that) and focus on more shrimp with the cheese. BUt I will wrap them in bacon so I can have some redemption.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Mike, which version do you make, the one on the forum, or the S&S?
That was my first time making it, so didn't want to change anything up too much. Damn was it tasty! [:p]
I did what ever was posted on the forum.
I have done it in mainly two ways, red or white wine. The red is the best. I experimenting with the size of cuts of the onion pieces. I'm thinking of even putting a slice of Provalone on top. Also I have incresed my beef stock to TWO box(containers).
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I will be driving cross country. Probably going to be feasting on McDonalds, Taco Bell and strong coffee. This is my strong coffee recipe.
1 Large McDonalds or Taco Bell Coffee
2-3 Heaping Tablespoons Instant Coffee
8 Cream containers
8 sugar containers
Enjoy
I forgot to mention that I finished it in the classic French Onion soup style of some bread on top, covered in Gruyere cheese, then under the broiler for a couple minutes. Think that may have added to the richness? [;)] [:p]
For which meal? The one where my brother user his gasser or when I do some refined smoking? It's getting kinda warm here but the onion soup does sound awfully good.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
No smokin' for me this weekend--my oldest boy graduates ffrom college on Sunday. However, my younger boy (21) has offered to make ABTs and smoke some sausages for me for Saturday and/or Monday!
John
Newton MA
Well I'm grillin over oak some very aged Sirlon Steaks I have~~!
Olds
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<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
<br />No smokin' for me this weekend--my oldest boy graduates ffrom college on Sunday. However, my younger boy (21) has offered to make ABTs and smoke some sausages for me for Saturday and/or Monday!
John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Good boys![8D]
I'm reheating about 200# of butt, smokin' a couple of pork loins, 20# of andouille and 12# of chubs. We've got a few friends visiting.[;)][:)][:)]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Brisket(probably a 8-10# flat) in the BS with all the trimmings from the kitchen. Will probably be hollering for help as it gets neareras my first Brisket was beautifal but tough.
Jay
[8]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I forgot to mention that I finished it in the classic French Onion soup style of some bread on top, covered in Gruyere cheese, then under the broiler for a couple minutes. Think that may have added to the richness?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Psdublo7- I don't know how many times I've made this recipe and I keep meaning to finish it off like you've done. Now I'm going to have to get at it this weekend.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I'm reheating about 200# of butt, smokin' a couple of pork loins, 20# of andouille and 12# of chubs. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Enough with the half-measures, Chez, why don't you max the old Bradley out?[:D][:D]
Tom
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />Well I'm grillin over oak some very aged Sirlon Steaks I have~~!
Olds
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<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">You frustrate this carinvore. Tell me, is there anything better looking than a raw well aged Poterhouse. Beauty IS in the eye of the beholder.
Olds, when you put mine on the grill, medium rare please and don't put a thing on it--I'l add a bit of salt at the table. And I hope you don't mind, I will use my hands to get to that last little bit around the bone. RAVE ON!
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
9 racks of Ribs. I am traveling across the great midwest (Omaha to Denver) This will be my smokers first trip.
Steve
Nothing,[:(!] I'll be packing up the house[V] moving day is just 2 weeks away. But once I'm settled in the smoke will flow!![:D]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Working myself! Can't pass up the $1K per shift on holidays. Most times, I even volunteer for a couple of extra hours! Might do up some Turkey breast ahead of time...maybe a little potato salad too!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
I will be smoking both beef and turkey pastrami on Friday then traveling to relatives for the weekend. First time making pastrami, so I have a smoke butt in the freezer as backup.
It is my son's 21st birthday. So, I be smokin up some Pork butt, pork ribs, beef ribs and grilling some chicken and washing it all down with a half barrel of cold beer. Dessert will be an orange cream torte and my wife's fabulous peach pie.
Ded Leg
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />.....Can't pass up the $1K per shift on holidays. Most times, I even volunteer for a couple of extra hours! .......<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I just love the free market system.....
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
In B.C. Canada last weekend was our holiday (Victoria Day).This weekend I will be cooking a brisket[:p][:p].This will be my second but the first one had rave reviews,Even from my Dad who is not one much for smokey foods.This brisket is marinating in a new marinade will post results.Happy Memorial day to all south of the border[:D][8D].
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>
Catch it,Kill it,Smoke it
I'm doing 8 lbs of pork ribs with an Oriental marinade. I'll post the recipe if it's any good.
Tom
Ribs and chicken leg quarters in the smoker, tequila-lime shrimp, hot dogs, and venison burgers on the grill.
Fermentation and civilization are inseperable-John Ciardi
I have to work, but doing 8 racks of BB ribs and 3.5 lbs of Wings (now have 2 SS BS Smokers). WIll use the BBQ Guru on the ribs and just do the wings quickly in the other one.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />I have to work, but doing 8 racks of BB ribs and 3.5 lbs of Wings (now have 2 SS BS Smokers). WIll use the BBQ Guru on the ribs and just do the wings quickly in the other one.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
If I remember right, you're making a grand or so for each shift you work this weekend . . . guess that Guru/Raptor thing pretty much pays for itself in about half a shift, and you get to smoke while you work! [:D]
John
Newton MA
There should be tune to whistle on that! Actually I did the wings yesterday when I got home, and my son bugged out on today and won't be back until Tuesday, so I will start the ribs on the way out the door tomorrow, and my son can change out the water for me after four hours. Will just have to celebrate Memorial Day late!
Excellent results on the Chicken Wings! Here is recipe!
3.5 lbs wings
2 cups of Wishbone Italian Dressing
6 Tbsp. Pappy's Rub
1 tablespoon of Cayenne Sauce
Tumbled 30 min in Marivac
Sitting at room temp in marivac for about 40 min
And then sprinkled with Dizzy Pig Swamp Venom rub and sat
on drying racks additional 20 min.
Into the preheated BS on first three racks moving up from top and smoke with 2 hours of Pecan
Off after 2 hours then a little dip into Sweet Baby Ray's Original Sauce then to gas grill to finish up and get some grill marks.
OUCH! Nice and moist. Just the right amount of venom to feel the bite while you take a bite.
Brace yourself! I didn't use the Guru on the new SS BS. Just set the slider to full on and let it alone for 2 hrs. I picked up a new Stainless, never used SS Smoker for less <$150. It has a nick in the door - freight damage. No biggie for me! Will expand ability to do larger batches! Going to have to contact Shotgun Fred and find out if I can control both off one Raptor and the Guru. If they are close in cooking temp, it might work. I can monitor both cabinet and meat temps on the Procom4, but the heat would only adjust on one cabinet. Might work.
Happy Memorial Day.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
5 lb brisket flat(pecan wood for smoke) that I tumbled 40 minutes(20 didn't seem to do much)with 8 oz of pineapple juice some dales sauce woster a shot of rice wine vinegar and some yellow mustard. Yesterday was fillets at my bros house that I tumbeled for 10 minutes with a can of coke some dales sauce a shot of woster and some minced garlic. Very good stuff although 10 minutes on filets was almost a little much. Great flavor though and by the time they were grilled they were nice and firm.
Jeff
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(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Hi guys I,m new here[:D]
ch
Hell oooo [:D]
ch
First Hell-O back to you from this side of the pond. [:D]
Cooked over direct Oak wood. After pulling from grill I placed in foil, added a couple patties of butter and a little garlic. Wrapped in towel for 6-7 minutes. Need I say more?
Click To Enlarge
(http://www.susanminor.org/Rayeimages/aged-beef/beefdone-0.jpg) (http://www.susanminor.org/Rayeimages/aged-beef/beefdone.jpg)
Olds
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THANKS FOR BEING SO MEAN OLDS......That does not hold a lite to my Ribs and Peppers. Thanks for not cooking those baby's well done either, that would been a crime in any state.. Gosh that looks good....
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
pulled pork... thanks to the chezz and the bubba...
they gave me a sucked and sealed bag of pulled pork saturday night at camp & brew... www.campandbrew.com
i warmed it up today and i gotts to say it was better than anything i have ever smoked or bought anywhere...
it was a perfect mix of the outside crusty butt and the inside juicy butt mixed up with the secret ingredient...
simply the best every...
more later...
owrstrich
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by shell</i>
<br />Hell oooo [:D]
ch
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Welcome to the Forum, Elly! Fire away with questions and let us know your experiences!
John
Newton MA