Metropoulos Forum

Just smoked 8 pounds of pulled pork...took all day. Freakin' delicious! I'm new to smoking, so I'll take any pointers or recipes you may have come up with! If you haven't tried it,it's about time you smoked something! No! not that! Although I do recommend smoking with copious amounts of alchohol.....

For that matter, if you've got any man-food recipe that rocked your world, let's hear it. Better if it envolves fire, meat(even better if you killed it), or any thing that just makes you go, "Holy shit" when you take the first bite.....

You can mix up your own rubs but this guys here are a lot easier to use http://www.texasbbqrub.com/" onclick="window.open(this.href);return false;

Good stuff.I like smoked brisket and as you've found out a smoked pork shoulder can be heaven on a bun I smoke a lot of meat thru my cookshack smoker. Had it for about 15 years now and works great! Chickens turkeys pork even done some salmon that turned out great. Hard tof*ck up too seems like.

I'd throw a brisket on the night before and 12 to 14 hours later it'd be done and I'd take it to work and never had to bring nothing home.

Got a whole pork loin and a brisket in the freezer that just needs to be sliced and eaten. Perhaps next weekend I'll thaw them out heat 'em up and enjoy.

Speaking of smoked pork, here is something to try. It is called loaded bbq cheese fries. I get this every week from a guy with a smoker on the side of the road. He cuts fries right there and thows them in a deep frier. Takes them and puts cheddar cheese ( nacho sauce-ish) on, then pulled pork on top of that. The sauce that goes on it is own sweet and sour vinegar based and I throw the Texas Pete to it. Dang it's awesome! Good for the soul!

http://www.countysbbq.com/index.html

Holy crap! That sounds delicious, and it's going in the smoker next time! Thanks.

Thanks for those links!

No way I'm going to able to smoke something over night, without re-stoking the fire 2 or 3 times... Does yours go straight through?

I'm using an entry level offset firebox smoker. Here's my problem. The temp farthest away from the firebox is about 80 degrees cooler than the reading of the temp gauge at the middle top of the smoking chamber... First try, I couldn't get my meat above 120 when the temp gauge read 225. I'm hoping welding a baffle will help distribute heat and smoke more evenly through the chamber.. Not sure what type of metal would be best suited for this. Suggestions?

Had to keep my temp gauge at 275+ to maintain proper cooking level temp. I suspect this made for a hotter fire, and made the need for adding hardwood chunks to the firebox more frequent. Also noticed that I need to continuously pull ash out of the box to maintain airflow to keep all the coals burning. Hoping a criss-cross gate will help prevent the larger coals from dropping to bottom of the firebox. Really hoping a baffle and extra grates will allow me to have a cooler fire. Any other suggestions, or has anyone tried this? As of now, it's a maximum of 2 hrs without tending to, and even that's a stretch.

My chef-wife, er wife who's a chef... BRINES. Did I spell that right? Yeah she brought home a brined/smoked whole chicken and it's diabolical-insane. I'll try to get the lowdown on how she does it, 'cause once I think she used a milk-brine concoction. It somehow does some pickling trip to seal in moisture, and keeps the 'smoke' part from becoming bitter.

And I agree, smoking requires alcohol

Brine baby Brine!

When I date a lady who can cook, I make sure to get all her recipes written down in case things go south in the relationship.
I have no plans of leaving my sweetheart of 2 and a half years, but I still recently copied recipes of her Peach Cobbler, Shepard's Pie, Vegetable Beef and Barley Soup, and my favorite of hers Polish Burgers. OMG they are so good and simple to make. I dip them in A1..yum.

I also have a recipe for a way to prepare bagels from a German lady I lived with 20 years ago that everyone likes. She was from Bonn and would toast the bagel, spread on the cream cheese, put a couple small sliver of red onion, a slice of tomato, and then sprinkle some garlic salt over the tomato. Surprisingly good.


I also have some of my Sicilian Grandparents recipes for pasta and Meatballs, Steak or Chicken Cuttels, Braciola. And I have some downloaded recipes for El Pollo Loco marinade for Chicken, Carrabas Pollo Rosa Maria, and the recipe for that spice you dip the bread in at Carrabbas, and well as the the recipe for the combination of spices used to make an Outback Steakhouse steak... Black Pepper, Red Pepper, Onion Powder, Garlic Powder, and a little Hickory Salt. Sprinkle that same combination into ranch dressing for the Cheese Fries dip, and sprinkle them over the cheese fries too.

What else.... Oh ya her ex boyfriend's corn. Nothing big, just boiling the corn on the cob, but then take a knife and cut off all the corn into a bowl (like in sheets), and putting the butter over it. Then it has the taste of corn on the cob without the mess.

I just got a smoker last month. I've gained 6 lbs so far. Fuck the beach, I got a smoker.......

Try these Southwestern Eggrolls for something else that's pretty good.

http://allrecipes.com/Recipe/southweste ... etail.aspx" onclick="window.open(this.href);return false;

I add more jalapenos and use cilantro instead of spinach but these always go over big at my house. You can bake them in the oven but I prefer to deep fry them. Only takes a few minutes. It's not to bad if you have a food processor that's big enough to chop all the veggies at once. Some fresh salsa and/or sour cream and you're all set

Try putting a little Jalapeno in your fried chicken batter and you will be surprised how good that is.

mightymike wrote:When I date a lady who can cook, I make sure to get all her recipes written down in case things go south in the relationship....

Can't say I haven't thought of that! BTW, she's Upstate New York Irish-Italian, and is hell on wheels. She's worked with big names from NYC (Tom Colicchio, when they were in their 20's, yeah the Top Chef guy) to San Fran (Cathy Rodgers?) to New Orleans (Peter Vasquez of Marisol-insane genius).

Anyway, as a good friend told me about HIS Irish-Italian wife: "I love it... When she's Italian, she's smelling the house up divine with the meals and the family spread, and when she's Irish, she's got her feet up on the table with a bottle of whiskey telling you to "get the fuck out of the house!"

My girlfriend is Italian/Turkish...great cook, but shit crazy.

Try some BB'd chicken with just straight up orange marmalade on it at the end. Its pretty awesome.

While you're waiting for the brisket/ribs/pork shoulder to smoke, put in some snacks!
My favorite is the Atomic Buffalo Turds!

Take a jalapeno, slice it in half. Scoop out the seeds. Fill it with fresh sausage (I like green onion sausage) and Philly cream cheese. Wrap it up with a slice of bacon. Smoke it for an hour or so. GREAT STUFF. My wife doesn't like jalapenos OR sausage and couldn't get enough of this!

Smoking meat is my passion. There's a little hardware/outdoors store near me and I found they just started stocking grilling/smoking supplies. They carry ALL KINDS of smoking wood. We're talking hickory, mesquite, oak, pecan, cherry ... I picked up a big bag of cherry. Will try it on some ribs and brisket Monday.

I like fruitwood (apple cherry , peach ) on pork. I really like mesquite with brisket. But all is good. I brined some salmon once and smoked it and THAT was great!!

Best part is it takes longer to smoke so you get longer time to have adult beverages and visit

I like Texas BBQ the best. There's a place next door to the original Macaroni Grill just north of San Antonio off I10. You can park an 18 wheeler there, so it was one of my favorite stops when I was driving OTR. When you drive OTR you get really sick of Truck Stop Food. Especially the big Chain ones who have the same menu at every franchise, so any chance you can eat normal food is a treat. I want to say the name is Rudys, but I'm not sure if that was the BBQ closer to Houston. If you're looking at the Macaroni grill, it's the little shack to the right of it.

Houston also has my favorite Mexican Restaurant. It's a new place close to the movies I bobtailed to I went to went I was laid over for the weekend a few months ago. It's a Taqueria/Pandaria (Taco place/Bakery) Everything is homemade, you get 3 different kinds of salsa, hot homemade chips, and the meat in their carne asada is a higher quality that the usual skirt steak. Also the place was spotless clean.