Food Smokers and Smoking Tips/Tricks/Techniques

@itzyoboipaul , Costco opens tomorrow....

 

I had a 20 ga at 6 so... Haha my 4 yo has cut herself with a butter knife helping me in kitchen

 

Made it home yessaday from a visit with my parents and sister's family in ENC.


While there I'd loaded my cooler down with some local made hot country sausage from a spot that has it nailed down tight on all things pork. Looking forward to breaking some out on future cooks.


Dad had taken us to his favorite breakfast spot where they serve the same sausage from this place....the normal version. Looking forward to the hotter version.


As I was packing up to leave, Mom remembered some other local sausage that she never got around to cooking during my visit and insisted I take it along with me. It was a blast from the past seeing the 1 lb package. Great childhood memories came forth. Time spent at grandparents with this stuff being made for breakfasts....Mom cooking the stuff on weekend breakfasts....etc. Neese's has some cool little delivery trucks that I remember seeing quite often, too.


Made it back home and my boy came out to give me a hand unloading the truck and stated how he could use some food....and by the way, what's in the cooler ??


We put the 10lbs of Nahunta country sausage in the freezer and left a 1.25 lb sack in the fridge for tomorrow morning.


He saw the Neece's sausage and asked when that would be cooked.....sorta implying that right that moment would be fine with by him.



Told him I'd planned on burgers later when his mom made it home from work, but I'd conjure up a monsta biscuit for him right away.














B-S-E-C Monsta














He looked at it and gave me a thumbs up.....took a couple ginormous bites.....and nodded in approval.


In his best "booming arcane wizard voice" he said, "One biscuit to rule them all".....quoting from The Hobbit / Lord of the Rings.



Knowing burgers were coming in three hours or so.....he proceeded to assemble a second Hobbit biscuit, lol.






I decided to skip the biscuits and have a post road-trip cold one instead and broke out the burger makings.



Pattied out some 70/30 that had onion soup mix & ranch dressing mix blended into the ground meat. Stuck 'em in the fridge and fired up Ole Red while deciding that another cold 'un was needed.


















Son had made the request to make these burgers with blue cheese....a recent inclusion into his list of likes. Wife loves the stuff.....I can tolerate it under certain conditions. Evidently on 90+ degree afternoons+following long interstate drives + a couple cold brews going down the hatch + firing up a grill = an acceptable condition.






Toppings made ready while wife got home and relaxed a while.










That particular blue cheese was mighty potent.




I had a couple chunks of mesquite mixed into the coals. I'd let it burn down a good bit prior to putting the burgers on and it provided that flavor I love on burgers & steaks.









Browned the buns real fast in the skillet. That crust makes the perfect surface to hold up to Duke's mayo and mustard on the top & bottom buns....and the juice from the burgers.










Every burger had the blue cheese on them....covered with American cheese (wife demands American).



Added to that was a slice of Gouda on my own burger.








All I can say is that this was a perfect way to wind down after a day of driving through too many road construction areas on I-95 & I-20.

 

Sweet !!!!!!!!!!!!!!!



Love the wood handles.


Was griping to a buddy about my Webers not having the wood handles.....he puts me onto a guy who custom makes wood grill / smoker handles. Great looking work.....pricey, but really neat.


For now, though, I'll keep on with the polymer handles on most of my grills....grrrrrrr.


You did great on picking up that grill.


I really like mine....easy to take along wherever you go.....and it's got some impressive payload, too. I ran a few hyooge split breasts when I did my last batch of jerk chicken.


















Mighty little grill !!!


Nothing you can't cook on it.

 

Oinkers up at mom’s place
#2 from the left is gonna get roasted on Labor Day, #3 is gonna make a stop at the butcher on his way to my freezer lol

 

Future sammiches on hoof !!!!!!!!!

 

My wife is off tomorrow too. I have a feeling she might go there. Hahaha

Traffic is going to be a bitch

 

Wood handles are awesome. But you’re right, they get a little expensive

 

BBQ sure tastes better with wood handles... ..

 

Place was packed tonight! Probably all hands employees straightening up for tomorrow. Can't find any sale info so I'll wait and see what your wife says

 

'Bama White Sauce......a sauce I never expected my family to enjoy........yet they love it. Any fans of it here on TW ?


It's something I do every few months and they really enjoy it. I'll likely cook it up more often.




Here is an easy to make Bama White Sauce for your chicken (not my recipe, but one that I prefer to the legendary Big Bob Gibson's stuff I've had):

• 3/4 cup mayonaise
• 13. cup apple cider vinegar
• 1/4 cup lemon juice
• 1 tbsp garlic powder
• 1 tbsp horseradish
• 1 tbsp course ground peppercorns
• 1 tsp dry mustard
• 1/2 tsp kosher salt
• 1/2 tsp cayenne pepper

Whisk together and place in jar....refigeate for two hours before use Shake well with each use.





I prefer using smoked salt in it (and most things)





















Go forth and grill some tasty chicken & peppers........

















Serve it by resting it in the sauce.....

 

I've probably eaten my body weight in white sauce.

 

Might want to ensure you keep the original quote in your response as the immature mind could take that in a different direction.

 

Sausage, wiener, nuts, berries, butt, there is a reason why food has sexy names... People love both

 

So.....I take it you like the stuff.


It's something that I never tried....never even heard of until BBQ Pitmasters show became famous and Chris Lilly discussed it and showed it being enjoyed by the patrons of Big Bob Gibson's restaurant.

I orded a couple bottles and gave it a test run when I did a big wing cook. Also ran other sauces: lemon pepper, tangy bbq, sweet bbq, Buffalo style and etc.


Most everyone loved the lemon pepper & bbq sauces the best.


Later on I grilled a batch of chicken halves and finished the sauce. Family really liked it.


I think it really shines when you grill leg quarters and get the skin really crispy and then use the white sauce. Good stuff.


It's something that I've grown to appreciate.



Would like to see your sauce recipe and cooks with it if you get the time to post 'em......or better yet....do another cook with it sometime soon.




Heading into work for a few hours.


Gonna get home this afternoon and do a batch of grilled chicken dip this afternoon for the family to enjoy over the weekend.


Adios.

 

Pretty much this just leave out the cabbage amd carrots (pepper sauce instead of plain vinegar gives it a lil extra kick)

https://ig.me/1JOiBHVLo7oRJo5

 

My weight was what it was because of white sauce...

 

Been awhile now but back some place in here there was quite a spirited discussion about white sauce. And which one was proper. Or not

Helps that you stipulated 'Bama white sauce, I'm impressed. A very regional thing that white sauce is....

Don't forget the Cornell Chicken white sauce with Syracuse Salt Potatoes. Called my mother last year to get her version of it, which is what I grew up on. Not as good as I recalled the vinegar seemed overpowering. Then again lived long enough in Western NC that BBQ sauce should be sweet for me instead of that Carolina coastal vinegar crap sauce

Was really impressed with the grill grates cooking it however. Wasn't burnt like how it usually ends up with it. Or maybe that is why it didn't taste quite the same