The new deck is finished and SWMBO(she who must be obeyed)[:)]has decided that since I had no problems with the new table and chairs I can buy a new smoker. After checking out the Cookshack, Smokin-Tex and Bradley I decided to go with the Bradley.
I started out with a Brinkman water smoker about 10 years ago and fell in love with smoking my own foods. 2 years ago I got a great deal on an off-set fire box smoker and while I love it, the novelty has worn off a bit and adding charcoal and wood chips every hour or so while cooking a turkey for 12 hours gets a bit tiresome.
I will be picking it up Friday night and getting it seasoned Saturday morning and hope to have some ribs on it for Saturday's dinner.
Fermentation and civilization are inseperable-John Ciardi
Welcome to the forum, you have definately made a good choice![:)]
Happy smoking![:D][8D]
Manxman.
LFord,
Welcome aboard. Have fun and enjoy those ribs. Check out this link as well for recipes, questions, food safety etc. This has been put together by some of the great members here. Click Here (http://www.susanminor.org/smokers/index.htm)
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.
Welcome to the group~~!
Olds
(http://www.dow-mgc.org/smilies/Launch47.gif)
LFord,
If you have any favorite recipe's, feel free to share. I am pretty new at smokin and the more info I can get the better. I have been printing alot of rub and sauce ideas I picked up here. I have already smoked several things and the easiest so far is Bacon. Thats one thing I'm not sure you can do with charcoal. I have my second batch curing right now and in a few days I'll smoke it. I think I am going to through a butt in the smoker in the morning and have pulled pork tomorrow evening.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Phone Guy</i>
<br /> I am pretty new at smokin and the more info I can get the better.
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And this from an 'advanced member' [;)][:D]
Mike - Harrison Hot Springs B.C.
- Find true happiness, capture it and eat it -
Welcome Les,
I've often wondered what a Philly cheese steak sammich would taste like if the meat were smoked. Hope you have good luck & continue to participate.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />Welcome Les,
I've often wondered what a Philly cheese steak sammich would taste like if the meat were smoked. Hope you have good luck & continue to participate.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Tastes damn good, Chez--did it last weekend with my boys while watching the Celtics (they lost to you know who . . .)
Les, welcome to the Forum! You made a fantastic choice by getting the Bradley. Let us know if you have any questions and share your experiences with us. [:D]
John
Newton MA
Fired up my Bradley for the first time yesterday. I got a nice pork loin, and did a dry rub and layed a few slices of bacon on top and let it sit in the fridge overnight. PUlled it out Sunday morning and let it sit out while I pre-heated the smoker and played around with getting the temp where I wanted(200 or so). Put the loin in the smoker and let er rip. I have a remote thermometer I have used for a couple of years and I fed the wires through the smoke vent in the top with the one probe hanging just over the meat and the other probe in the loin. Smoked for two hours alternating 1 hickory to 2 maple and continued cooking until meat read 160. Total time in the smoker was about 6 hours and I did a half hour rest when done. It was fantastic, nice smoke flavor, tender and juicy. Served with corn on the cob and grilled sweet potato slices that were brushed with a mix of butter, maple syrup, cider vinegar and chinese five spice powder. My dad and a couple of friends had dinner with us and there was not a single scrap off food left by the time we were done, the poor dog was looking around for any after dinner tid-bits and he was out of luck.
The temp control on the Bradley worked great and I could keep it between 195 and 205 with almost no effort even with a good breeze blowing.
Next Sunday is ribs in the smoker and beer making[:D]
Fermentation and civilization are inseperable-John Ciardi
Damn, those sweet potato slices sound good Les, I'm gonna have to try that.
Glad to hear your first smoke worked out! [8D]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by psdubl07</i>
<br />Damn, those sweet potato slices sound good Les, I'm gonna have to try that.
Glad to hear your first smoke worked out! [8D]
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Ditto[:p].
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.
Grilled Sweet Potatoes
Slice sweets about 1/2 to 3/4 of an inch thick.
Grill over low heat with the lid closed on your grill.
Once browned and soft on the inside brush one side with glaze and cook for about 5 minutes to let the glaze carmelize a bit.
Glaze
1 stick butter
2 tablespoons maple syrup
1 teaspoon cider vinegar
1 1/2 teaspoons chinese 5 spice powder
Melt butter and remove from heat, add remaining ingredients and mix well. Keep warn and use as needed.
This recipe is is as close as I can get since I kinda use the "bout that much" or "looks about right" school of measurement while cooking.(might explain why I am such a lousy baker)
Fermentation and civilization are inseperable-John Ciardi
I will definitely be trying this next time I grill.
Your "bout that much" comment is too funny...I am the exact same way and don't bake either for that same reason!
I did not know what it was...now I do~~~! [^]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Chinese Five Spice Powder
Originating in China, this spice mix combines equal parts ground cinnamon, fennel, star anise, cloves, and Szechwan pepper. It is often used in meat marinades and as a spice in barbequing. Mixed with ground salt, it makes a dip for deep-fried Chinese foods.
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Olds
(http://www.dow-mgc.org/smilies/Launch47.gif)
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by LFord</i>
<br />Grilled Sweet Potatoes
Slice sweets about 1/2 to 3/4 of an inch thick.
Grill over low heat with the lid closed on your grill...........
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Auhhh, found smoething great for my lonesome grill....All it seems to get used for is a few burgers and some Portabellas.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />
Auhhh, found smoething great for my lonesome grill....All it seems to get used for is a few burgers and some Portabellas.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
That I do not doubt MW, considering you even smoke asparagus. Next time you're feeling sorry for you grill, consider curing a loin for smoked pork chops. I'd offer to send you some T-bones, but I'd probably be arrested[:0]
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
<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 />I did not know what it was...now I do~~~! [^]
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Olds, if you've ever had the Vietnamese dish Bun, the chicken/pork often has been marinated using five spice powder. It has a very unique flavor and can be overpowering, but in the right amount in the right dish is wonderful!
WTG, LF! It's great to have such a success right out of the starting gate [:p]
Since I work in the Chinatown district of Boston, we're blessed with more than 60 Asian restaurants and a dozen Asian supermarkets. My Chinese friends tell me that Five Spice is kind of like Indian curry--each is composed of several different ingredients, but depending on the mix and quality of each ingredient the taste can be very different. I guess that's well-known to curry lovers, but apparently Asians have very specific allegiances to particular brands of Five Spice, or make their own.
John
Newton MA
You are right about the 5 spice powder JJC, it is like chili powder, Ras El Hanout, and curry powder in that there are different blends and some people swear by one mix and consider any others a waste of time. I imagine that they "discuss" the good and bad points of different blends just as some in the States talk about dry rubs and BBQ sauces.
Fermentation and civilization are inseperable-John Ciardi
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />
Auhhh, found smoething great for my lonesome grill....All it seems to get used for is a few burgers and some Portabellas.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
That I do not doubt MW, considering you even smoke asparagus. Next time you're feeling sorry for you grill, consider curing a loin for smoked pork chops. I'd offer to send you some T-bones, but I'd probably be arrested[:0]
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I'm getting it from all angles on getting some Bacon[:p]/Loin[:p] in the pipeline. Thick cut loin on the grill does sound great. Week and a half left of school---I'd be doing some Jalepeno.
Now about those steaks, I'd be will'n to give it a try.[:)]
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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 don't think I'd be able to acquire the export permit. You'll have to consume the steak up here (if and when you get that goose hunt organized).
(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB