Summer Grilling Share your favorite grilling recipe or rubs

[horsephotographer]

Ok...
We have some great griller's on this site.
Summer is time for grilling and here is a place to share all your grilling recipe's for the summer to share with good friends and family...:)

[horsephotographer]

Not a recipe but a great grill story to share...

Let the recipe's begin......
:D

JASON BRUMM WALKS AWAY WITH TITLE OF "GRILLING CHAMP" AT CMA MUSIC FESTIVAL
http://www.countrystarsonline.com/images/news/2008/e1213036251.jpgNashville, Tenn. -- June 10, 2008 -- Jason Brumm, Chef and Owner of Nashville hot spot radius10, was named the winner of the "Fiesta Celebrity Grilling Challenge" which debuted at this year's CMA Music Festival on Saturday, June 7. The challenge, held in the Chevy Sports Zone, was hosted by Lee McWright, Executive Chef for Fiesta Gas Grills. Four celebrities including Mel Tillis, Mark Wills, Jamie O'Neal and Lorianne Crook were paired with four professional chefs in the culinary cook-off. Each team had the task of creating an appetizer, entrée and dessert using an identical "mystery box" of food on a Fiesta Blue Ember Grill. A panel of judges, which included culinary experts Emma Feigenbaum, Food Editor at Everyday Food, and Kay West, Food Critic and People magazine correspondent; country music newcomer John Stephan and a country music fan randomly picked from the crowd scored teams on appearance, creativity, taste and tenderness. Chef Jason Brumm, along with celebrity partner country music star Mark Wills, created three delectable treats including shrimp ceviche, grilled peaches and beer basted mushrooms served with salt rubbed meat and honey infused berries for dessert. "It was so hot out there...I wanted to keep the menu cool," Brumm said of his choices for the competition.

Other contestants included Chef and Pitmaster George Harvell, of the Loveless Cafe and celebrity partner country music star Jamie O'Neal; Chef Brian Uhl of Cabana, Midtown Cafe and Sunset Grill, along with television personality Lorianne Crook; and Chef Karl Trohaska from the Sheraton Hotel and his partner Country Music Hall of Fame member, Mel Tillis.

[horsephotographer]

A Marinade To Die For
INGREDIENTS

1/3 cup steak sauce
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1/2 cup butter, melted
4 tablespoons red wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepperDIRECTIONS

In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.

[horsephotographer]

Because ,I know how so many enjoy the recipe's on here.:D

Grilled Guacamole

INGREDIENTS


4 Hass avocados, halved and pitted
1/2 cup diced red onion
1 jalapeno pepper, seeded and minced
1/2 cup reduced-fat sour cream
2 tablespoons lime juice
1/2 teaspoon garlic salt
1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
12 cherry tomatoes, quartered
2 tablespoons chopped fresh cilantro, or to taste






DIRECTIONS


Preheat an outdoor grill for low heat, and lightly oil grate.
Cook the avocados on the preheated grill until just slightly browned and caramelized. Allow to cool to room temperature, then remove the skins, and cube. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream. Stir in the lime juice, garlic salt, and hot pepper sauce, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro. Chill 30 minutes before serving

[Rose]

I love the recipes Horse. I will be trying several of them in the future.

My latest recipe. Go to WoodRanch BBQ and order the tri tip (OFF THE HOOK) done medium rare and cooked to perfection.

[horsephotographer]

I love the recipes Horse. I will be trying several of them in the future.

My latest recipe. Go to WoodRanch BBQ and order the tri tip (OFF THE HOOK) done medium rare and cooked to perfection.
Oh wow...
I love WoodRanch my favorite restaurant out your way..
There specialty salad is so amazing and the bread...
I'm so hungry now...
I have Thom helping me a good Rub for a second set of Ribs on Fathers day....
Thanks Rose...:cool:

[Kymery]

Ok,...i just tried this and cant explain how good it is.

I took pork ribs...rubbed with Lawries and 5 spice chinese spices!! i know thom I know..not allowed on the following: then I wrapped in foil and baked for 1 1/2 hours, boy the smell radiated the neighborhood! Then I put Famous Daves BBQ sauce (funny story to follow) and BBQ'd till crisp OMG THE BEST
We tried this sauce one day about two months ago that was on sale, and now we are addicted...sweet but spicy!! soooo good!! Only found it at Ralphs so far.

On mothers day hubby took me to a BBQ restaurant down by the peir next to the Aquarium on Long Beach...in the mean time we find this awesome BBQ sauce..after all these years...we LOVE this stuff...then it hits me...honey..isnt that the name of that BBQ place we went to? Famous Daves?? Wow, what a sauce!

Thom...you make your own? I cant wait to try yours..

[horsephotographer]

Ok I got the good stuff....
Thank you my friend Thom for all your help...:D

[Thom]

In competition we have found a few very high quality products that we use
In catering I have found cooking with smoke and using a good Rub allows you to use any standard sauce The Rubs and Smoke so dominate the flavors
Any good sauce Famous Daves, KC Masterpeice, Cattlemens all work well.

Would you like to have an easy way to do Ribs?

[Kymery]

In competition we have found a few very high quality products that we use
In catering I have found cooking with smoke and using a good Rub allows you to use any stadard sauce The Rubs and Smoke so dominate the flavors
any good sauce Famous Daves, KC Masterpeice, Cattlemens all work well.

Would you like to have an easy way to do Ribs?

damn yes I would..and i thought mine were easy

I also do a dry rub, put them on a rack, with about 1-2" of water, in the roaster, i put rosemary, garlic, smoke etc in the water and I cover tightly with foil and cook for an hour then BBQ. but damn this 5 spice with Daves is awesome!! kids and hubby said best i ever made..not that it means much..hahah

[Thom]

well what are we cooking them with in our example?
Would a Gas Grill be the most common?

[Kymery]

well what are we cooking them with in our example?
Would a Gas Grill be the most common?

Thats your call!..I have propane..plenty of it..

[Kymery]

well what are we cooking them with in our example?
Would a Gas Grill be the most common?

Ok...I just got it...give the blonde some time...ok...you are right..smoking, pellets. wood, coals. etc NOT GAS!! I am guilty.

[Thom]

St Luis Cut Pork Spare Ribs or Baby Backs (Yuck)
Rub the Ribs with a Pork Rub there are a few in the store
McCormicks and Stubbs are fine
Bake the Ribs in the grill at as close to 225 degrees as you can for an hour
This can be done inside in the oven just will have less flavor
Soak wood chips (they sell em at the store) in water then place them in a double foil packet near the fire
but not in it you want them to smolder..
After an hour
move the Ribs to a large sheet of foil
that has been prepared with a thin layer of brown sugar
and a few stripes of honey
place the Ribs meat side down on the foil with a splash of apple juice
Close up the foil leaving a small opening for steam to escape
After 45 min to an hour (When ribs pull back from the bone)
Place the ribs on the grill meat side up
Sauce em and cook until done 45 min to and hour

I won a California State Championship with these this year

[Kymery]

Wow...my mouth is melting now!! Ok..I am doing that..damn the stores always sell the baby back...recommend a good place for St Louis Cut?
what a great recipe..sure you wanted to share that?

[Thom]

Buy the Ribs at a Stater Brothers so you can talk to the Butcher
You can find St Luis Ribs everywhere
They are simply Spare Ribs with the brisket bone cut off

[Kymery]

Buy the Ribs at a Stater Brothers so you can talk to the Butcher
You can find St Luis Ribs everywhere
They are simply Spare Ribs with the brisket bone cut off

Ohhh...I found staters to have some of the best cuts ever! people dont believe me! I proved it to Doug when we were dating, the one in Riverside off La Sierra had the best, thickest cuts ever!! thank you for the info!! Ralphs meat dept suck in my neighborhood!!

[Thom]

The Harris Ranch Beef is WONDERFUL

[Kymery]

great info...jotting it down! we love good BBQ!!! If I had the time I would compete..I love to cook.. am one of those girls who wants cook ware and fishing poles for my b-day and mothers day and christmas!

[Kymery]

Ok, thank you sooo much for the info...will look for more of your hints in the am..heading out with some of the girls from this board!! whoot whooot!
Saddle sore.....here we come!!

[horsephotographer]

This is amazing Takes 10 min and you will love it....:)

Grilled Shrimp with Garlic
1/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced

Special equipment: wooden skewers soaked in water
Heat the grill to medium.

Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
Increase the heat of the grill to high. Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

[horsephotographer]

Gotta have rice with your shrimp

Artichoke Rice Salad with Shrimp
:D
1 (6.9-ounce) package instant rice and pasta mixture, chicken flavor
1 (6-ounce) jar marinated artichoke hearts, quartered
1/2 cup mayonnaise
1/2 green bell pepper, chopped
3 to 4 green onions, chopped, white and green parts
12 to 14 pimiento-stuffed green olives, sliced
1 teaspoon curry powder Salt
and pepper
1 pound small or medium shrimp, peeled and deveined

In a skillet sprayed with vegetable oil cooking spray, brown the instant rice and pasta mixture.
( Do not add the butter or oil that the package directions suggest.) Add the water the package requires and the seasoning packet and prepare according to package directions.

Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the archichoke hearts, green pepper, green onions, olives, curry powder, salt and pepper, to taste, and mix together.
If serving this recipe cold, cook the shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook.
Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 degrees F. Place in a 2 1/2-quart casserole dish and bake for 20 minutes, until heated through.

[horsephotographer]

In competition we have found a few very high quality products that we use
In catering I have found cooking with smoke and using a good Rub allows you to use any standard sauce The Rubs and Smoke so dominate the flavors
Any good sauce Famous Daves, KC Masterpeice, Cattlemens all work well.

Would you like to have an easy way to do Ribs?

Thank you so much for everthing...
The ribs Elvis style and a few of your tips included made it the best fathers day...
Everyone loved them...
Thank you for taking time to PM me and help...:)

[Rose]

Thank you so much for everthing...
The ribs Elvis style and a few of your tips included made it the best fathers day...
Everyone loved them...
Thank you for taking time to PM me and help...:)


Best fathers day!!! Right on ribs :)

I know this is a little late but this is my favorite BBQ sauce. It's not always easy to find and it's expensive but I think worth it.


http://www.nohfoods.com/Products/hawaiianbarbequesauce.htm

[horsephotographer]

Thank you Rose .I will try it for sure this summer...
Maybe next weekend at my daughters at Sunset beach....
Thanks....:D

[Thom]

Thank you so much for everthing...
The ribs Elvis style and a few of your tips included made it the best fathers day...
Everyone loved them...
Thank you for taking time to PM me and help...:)


Glad it worked out

[horsephotographer]

Thom,
Oh yes I was telling everyone all about you and your help.
So I know you have alot a new fans for next year since they all go to Stagecoach.... :D

[Thom]

LOTS of new things going on in the BBQ area next year
Two State Championships in BBQ and a World Championship in Chili
Really looking forward to 2009

[horsephotographer]

LOTS of new things going on in the BBQ area next year
Two State Championships in BBQ and a World Championship in Chili
Really looking forward to 2009
OK now I 'm really looking forward to this ...
Music and great food and now Chili.....
I'm getting hungry Thom...:D
P.S do they do a vegetarian chili?

[Rose]

LOTS of new things going on in the BBQ area next year
Two State Championships in BBQ and a World Championship in Chili
Really looking forward to 2009


BBQ suggestions for 09

Please have tables to sit down at close to the food.
Please provide wet naps or a place to wash your hands.
Please provide spoons, forks and knives.

THANKS in advance.

[horsephotographer]

Yes that sound like a great plan....:D

[horsephotographer]

Grilled Hawaiian Fish With Papaya Relish

Ingredients:

2 pounds Hawaiian fish*
1/2 cup fresh cilantro leaves
salt
pepper
-----papaya relish-----
1/4 cup minced white onion
1-1/4 cups diced ripe papaya
3/4 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1 tablespoon minced fresh ginger
2 tablespoon olive oil
2 tablespoon lemon juice

Instructions:

* - cut into 6 equal portions Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro. Add salt and pepper to taste. PAPAYA RELISH: In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients.

[horsephotographer]

Grilled Chicken with Mango-Riesling Marinade
This is a sweet marinade great for chicken. We use the chicken on top of a garden salad or wrapped in tortillas with hummus and veggies:D

INGREDIENTS


1 mango - peeled, seeded and cubed
3 cloves garlic
1/3 cup water
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup dry Riesling wine
1/4 teaspoon ground dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro
1/4 teaspoon onion powder
8 (6 ounce) skinless, boneless chicken breast halves




DIRECTIONS

Place mango, garlic, water, lemon juice, olive oil, and Riesling into a blender. Season with thyme, oregano, cilantro, and onion powder. Blend until smooth.
Pour 2/3 of the marinade into a resealable plastic bag. Add the chicken breasts, seal, and mix until chicken is coated. Place in the refrigerator to marinate 5 to 6 hours. Store the remaining marinade in a sealed container.
Preheat an outdoor grill for medium-high heat.
Remove chicken breasts from marinade, shake off excess, and discard remaining marinade. Grill chicken until no longer pink in the center, about 10 minutes per side. Brush chicken with the reserved marinade during the final 5 minutes of cooking.

[Thom]

BBQ suggestions for 09

Please have tables to sit down at close to the food.
Please provide wet naps or a place to wash your hands.
Please provide spoons, forks and knives.

THANKS in advance.

We did have forks and napkins in the BBQ Area
the sample size was only two oz
that is why I opted for no knives and tables

What we are considering would make our area a destination
rather than something you flow through

[horsephotographer]

Ok you are making me hungery...
I'm trying to eat healthy and now craving your bbq....lol:D

[Kymery]

We did have forks and napkins in the BBQ Area
the sample size was only two oz
that is why I opted for no knives and tables

What we are considering would make our area a destination
rather than something you flow through

Thom, wasn't it like that the year before? We got there too late that year too! Knives..don't need no stinkin knives..lol..your food is already sooo tender!

I know that had I not known about the cook off, I would not of know that you got samples to vote on there..so a destination with an entrance be a great idea.

[honkytonkangel]

We did have forks and napkins in the BBQ Area
the sample size was only two oz
that is why I opted for no knives and tables

What we are considering would make our area a destination
rather than something you flow through

Well, the forks and napkins were really hard to find and tables would be awesome!!! We just stood around like fools shoveling meat into our mouths!! Hehe! :cool: Eventhough the sample size was SUPPOSED to be 2oz, I don't think one team gave me less than 3X that amount!! Not to mention the freebies!! YUM!!! :D I couldn't even use all my tix because I was too full!! I tried splitting the tix over the 2 days but STILL had tix left over!!! It was GREAT!! Next year I will hit it up all 3 days!!!!:D

[Thom]

Well, the forks and napkins were really hard to find and tables would be awesome!!! We just stood around like fools shoveling meat into our mouths!! Hehe! :cool: Eventhough the sample size was SUPPOSED to be 2oz, I don't think one team gave me less than 3X that amount!! Not to mention the freebies!! YUM!!! :D I couldn't even use all my tix because I was too full!! I tried splitting the tix over the 2 days but STILL had tix left over!!! It was GREAT!! Next year I will hit it up all 3 days!!!!:D

Yes some of the teams were so happy that folks liked their food
that reason and logic were left behind and Bud Wiser was embraced

Growing pains I don't want this to be so professional that it loses its distinction as a contest and then a chance for the public to taste the competition BBQ

[horsephotographer]

Wow that is funny....:D

[Rose]

We did have forks and napkins in the BBQ Area
the sample size was only two oz
that is why I opted for no knives and tables

What we are considering would make our area a destination
rather than something you flow through

NO WAY did I ever get served only 2 oz. Everybody was so sweet and was just serving it up like crazy.

My suggestions may sound crazy but if nothing else....wet naps or a place to really wash my hands.

[horsephotographer]

NO WAY did I ever get served only 2 oz. Everybody was so sweet and was just serving it up like crazy.

My suggestions may sound crazy but if nothing else....wet naps or a place to really wash my hands.
Wet napkins and BBQ are always a good combo....:D ;)

[Kymery]

St Luis Cut Pork Spare Ribs or Baby Backs (Yuck)
Rub the Ribs with a Pork Rub there are a few in the store
McCormicks and Stubbs are fine
Bake the Ribs in the grill at as close to 225 degrees as you can for an hour
This can be done inside in the oven just will have less flavor
Soak wood chips (they sell em at the store) in water then place them in a double foil packet near the fire
but not in it you want them to smolder..
After an hour
move the Ribs to a large sheet of foil
that has been prepared with a thin layer of brown sugar
and a few stripes of honey
place the Ribs meat side down on the foil with a splash of apple juice
Close up the foil leaving a small opening for steam to escape
After 45 min to an hour (When ribs pull back from the bone)
Place the ribs on the grill meat side up
Sauce em and cook until done 45 min to and hour

I won a California State Championship with these this year

Ok...I am gonna do these today!! Wish me luck! We are excited!

[Thom]

OK Hows it goin?

[Kymery]

I tried to pm..but you are FULL!!

Soo..they look awesome. I cheated and did the first hour in the oven, i am on the last 45 min of the bbq with the foil wrapped honey, sugar etc! looking, smelling good.

But...when you say "sauce em" does that mean my favorite DAves sauce? or leave em as is? Doug hates to think we are gonna cover em after all that with BBQ sauce!

[Thom]

Use BBQ Sauce the last hour
Cleaned out the PMs

[horsephotographer]

Best BBQ this year is on the beach in a fire pit this weekend...
It was amazing....:D

[Kymery]

Use BBQ Sauce the last hour
Cleaned out the PMs

Ok, I used Daves BBQ sauce...they came out awesome with one exception...I dont think I let them steam enough, I would of liked them much more tender, although everyone else loved em...just the meat was not pulling off the bone as you noted. OH well next time! But I loved the honey and sugar taste in them too!

I also will say we only had baby backs on hand and figured use them up...but next time...IT WILL BE THE ST LOUIS ONES!

I also need more practice on the coals to the side, and the chips etc..I kept the temp around 200-225 for the most part.

Thank you so much for your recipe. Definately doing it again!

[Thom]

Oh You cooked with Charcoal
If you want them more tender
cook them longer in the oven
go 2 oven
1 foil
1 grill

[Kymery]

Oh You cooked with Charcoal
If you want them more tender
cook them longer in the oven
go 2 oven
1 foil
1 grill

I DID!! I did one hour in the oven, realized they needed more..did two and still. I used to do in foil in the oven for 1 1/2 hrs then on the BBQ 1/2 hr.

Well....what should I of cooked them with? Gas?? I could of done that too..i have both bbq's. I used my smoker barrel one this time.

[Thom]

In Competition we do them
3 on the smoker
1.5 in the foil
1 on the smoker with the sauce
all at 225 to 250 degrees
I was trying to get you there in a shorter time

[Thom]

Yes either a higher temp like 300 or more time
St Luis cut will take longer than Baby Backs
more meat on them

[Kymery]

Yes either a higher temp like 300 or more time
St Luis cut will take longer than Baby Backs
more meat on them

Great info!! I will remember that!. Practice makes perfect;) You have been a great help...thank you!

[Kymery]

Hey Thom...I wen't and bought St. Louis ribs at Staters. could not find your recipe anymore on here, but remembered the basics.

Oven cooked 3 racks, 2 1/2 hrs at 225, rubbed with stubbs..and with a water bath with liquid smoke, covered with foil to steam em...then put in the foil with the mixins, brown sugar and honey...then on the bbq with the sauce for an hour.

I keps all the coals on the side smoker this time..used also smokin chunks and Jack Daniels chips for the extra smoke in the foil.

DAMMMMMMM they came out perfect. I used Daves sweet and spicy and also did one rack with "the devils spit"...OMG I am sooo proud of myself!

Thank you..i am working on new stuff!

[Thom]

Glad it worked for you
I am grilling a lot this Summer
Been working on my Tri Tip and Chicken

[Kymery]

Glad it worked for you
I am grilling a lot this Summer
Been working on my Tri Tip and Chicken

I would love to perfect tri tip..always tough. I did the tri tip steaks last week and they came out awesome, had them marinated in a Hoisen based marinade..perfect.
But the whole tips..I have lately been cooking, then filet open and finish off.

I probably grill about 3-5 times a week, not much ever cooked in my oven.

[Thom]

I like cooking thm so there is both well done and rare in the same piece of meat . Everyone is happy then. Like doing Prime Rib

[TheMommie]

Hi Tom.

My hubby bought a Smoker at Sam's last week. I know we will never hold a candle to your food, but we are having fun. We have done baby backs. (I know not what you prefer, but I am picky and drive the meat guys nuts cause I chose each rack.) We did ham, pork chops, boneless beef ribs, corn, potatoes. Oh gunna do a turkey in a couple of days. He is just having a great time experimenting.

Any tips would be appreciated. yvonne

[Kymery]

Hi Tom.

My hubby bought a Smoker at Sam's last week. I know we will never hold a candle to your food, but we are having fun. We have done baby backs. (I know not what you prefer, but I am picky and drive the meat guys nuts cause I chose each rack.) We did ham, pork chops, boneless beef ribs, corn, potatoes. Oh gunna do a turkey in a couple of days. He is just having a great time experimenting.

Any tips would be appreciated. yvonne

Dang Mommie..you know I drive thru there at least once a month...I will be hungry!!

[TheMommie]

Dang Mommie..you know I drive thru there at least once a month...I will be hungry!!

Doug says stop by anytime you know where we are at.

Well if you remember the directions from Sat. :p.

I'll pm you my addy just in case. Lemme know next time you coming this way. I'll make sure he's making something. :)

[Kymery]

Doug says stop by anytime you know where we are at.

Well if you remember the directions from Sat. :p.

I'll pm you my addy just in case. Lemme know next time you coming this way. I'll make sure he's making something. :)

WHAT directions... I remember..over the hill, around the bend, to grandmothers house!!!

pm me !! duhhhhhhhhhhhhhhhhhhhh!

[Thom]

Hi Tom.

My hubby bought a Smoker at Sam's last week. I know we will never hold a candle to your food, but we are having fun. We have done baby backs. (I know not what you prefer, but I am picky and drive the meat guys nuts cause I chose each rack.) We did ham, pork chops, boneless beef ribs, corn, potatoes. Oh gunna do a turkey in a couple of days. He is just having a great time experimenting.

Any tips would be appreciated. yvonne

A Pork Shoulder is easy to do and the Pulled pork is always a hit
The Sams Smoker is Gas Powered yes?

[TheMommie]

A Pork Shoulder is easy to do and the Pulled pork is always a hit
The Sams Smoker is Gas Powered yes?


Sorry I wrote back yesterday but i guess I hit the wrong button.

It is actuaaly electric. 4 racks, water tray and a wood chip section.
I can fit 16 racks of baby backs. woo hoo, cuz my kids do like their ribs.

I aksed my hubby if he would make a brisket this weekend. I also told him to make pulled pork he said he would.

I like not having to cook, but cleaning the racks is messy. :(

[Thom]

Do they fit in the dishwasher?
Pork Shoulder over Beef Brisket
gives you a great drip effect

[Kymery]

Do they fit in the dishwasher?
Pork Shoulder over Beef Brisket
gives you a great drip effect

Oooooh...so if I had one of these, I would put the pork shoulder over the beef and let it drip on it? hmmm...great theory!

Doug said the other day that he needs to get me a bigger BBQ!! WHOO HOO!

I HATE cleaning my BBQ. I had/have an awesome very, very expensive gas one, stainless. searing burner, several racks, side burners... etc, hubby had to have the best of all of course (not me...pretty basic girl)...but the burners corroded after 3 years of too much use (yes like I said 3-4 times a week at least BBQ food!)

So I went back to the barrel smoker a year ago that I gave my husband 10 years ago for our first Christmas together so we can smoke our turkey and show him how awesome it is...took all night to do it, but perfect!! Still works awesome and very seasoned. Never needs cleaning!. (don't get me started on electronics, name brand over cheap..lets just say this, my $49 dvd player plays awesome still and his $500 one is in the trash)

I cooked 8 Rib Eyes, 5 ears of corn, shrimp on the Barbie...and then Twice Baked potatoes in my ove THE HIT OF THE FAMILY...

My daughters date from Berkley was lovin it! whoo hoo...two points for mom!:D Gotta feed the boys some lovin!

[Thom]

We clean most of our smokers with a Weed Burner Blow Torch
Easy as can be

[Kymery]

We clean most of our smokers with a Weed Burner Blow Torch
Easy as can be

AHHHAAAAAA!! The secret is out:eek: