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Square Foot Gardening Forum
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Real BBQ? - Page 2 Toplef10Real BBQ? - Page 2 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Real BBQ? - Page 2 I22gcj10Real BBQ? - Page 2 14dhcg10

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Real BBQ?

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Post  Too Tall Tomatoes 11/8/2011, 8:28 pm

That's some awesome food there Rooster. And the smoker?? WOW
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Post  RoOsTeR 11/8/2011, 10:20 pm

@Too Tall Tomatoes wrote:That's some awesome food there Rooster. And the smoker?? WOW


thanks

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Post  boffer 11/9/2011, 2:51 pm

Oh man, I think I gained a couple pounds just looking at nKedrOoStEr's pictures!

A couple years ago my wife got desperate to find a Christmas present for me, so she gave me a Primo Oval. I asked her what it was, and she told me it was a smoker. I thought that was kinda strange 'cause I hadn't thought about smoking anything since my college days! Anyhow, I really started from scratch, but it's fun.

Here's a simple rub I really like; these quantities make enough to heavily cover a large butt:
1 TBS Cumin, ground
1 TBS Paprika
1 TBS Pepper
1 TBS Salt
1 TBS Sugar
4 cloves garlic, minced
3 TBS Virgin Olive Oil
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Post  RoOsTeR 11/9/2011, 7:17 pm

Well Boffer, I would have to admit I am just a wee bit jealous of your Primo. Those are super nice Very Happy You have incredible temps ranges and holding capabilities with little fuel! You should be a proud q'er.
I usually put my own rubs together, however there is one my brother sends me from Texas that is really, really good. Gordons Grub Rub.
It makes a killer batch of beans too.
http://www.grubrub.com/

I will have to try out your butt rub. I love cumin in rubs. Some don't care for it, but I really like it and tend to miss it when I dont use it.

Here is a mustard sauce that is outstanding on pork. Specially pork butt.
Roxies Mustard Sauce
1 c. Apple cider vinegar
1/2 c. Yellow mustard ( just cheap generic is fine)
1/4 c. Fine mince onion
2 Cloves garlic
1/2 tsp. Black pepper
1 Tbs Worcestershire
1/2 c. Brown sugar
1/4 tsp. Cayenne
1/2 tsp. Salt
1/2 tsp. Tobasco
Put everything in a little sauce pan and simmer about 15 minutes.
Enjoy!

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Post  southern gardener 11/9/2011, 8:06 pm

that sounds good rooster! we raise our own pork 🐷 🐷 🐷 ...might have to give that a try! thanks!! Like a Star @ heaven Like a Star @ heaven Like a Star @ heaven
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Post  RoOsTeR 11/10/2011, 7:58 am

Its good stuff southern!
I would love to raise our own pigs. Its one of the few we don't lol. I just haven't been able to convince the wife yet. I hammer on my 9 yr old twin boys behind the scenes that they could make extra money, show them at fair, and have lots of BACON rock on

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Post  Nonna.PapaVino 11/10/2011, 8:49 pm

Okay, Boffer, be specific: what kind of paprika: sweet paprika (like that from Penzy's); hot Hungarian paprika, smoked paprika (paprika ahumada)......? Personally, I think the smoked Spanish paprika would be nice, what do you think? Nonna
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Post  boffer 11/10/2011, 9:22 pm

study Well...the original recipe called for smoked paprika, but I found it to be way too potent. I prefer the plain paprika; this is what I used:
http://www.amazon.com/Spice-Time-Paprika-4-Ounce-Pack/dp/B00473SSOG

You may have to experiment; I know my palette is not as refined as yours!



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Post  squaredeal 11/11/2011, 11:11 am

I bought a Weber smoker earlier this season and its been wonderful. Gotta a turkey thawing in the fridge; its going on the smoker in a day or two. Yes, Thanksgiving isn't for another couple of weeks, but its a small hen and I want to experiment.
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Post  Nonna.PapaVino 11/11/2011, 11:46 am

Boffer, thank you for the paprika advice, though I truly doubt your palate is unrefined, in fact my suspicion is that yours is quite refined to detect such a difference in paprikas. Anyone who eats home-grown vegetables/fruits has a truly sophisticated palate--no artificial colors/flavors/high-fructose-etc. junk to slew the natural taste buds. Nonna
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Post  RoOsTeR 11/11/2011, 7:08 pm

@squaredeal wrote:I bought a Weber smoker earlier this season and its been wonderful. Gotta a turkey thawing in the fridge; its going on the smoker in a day or two. Yes, Thanksgiving isn't for another couple of weeks, but its a small hen and I want to experiment.

Which Weber did you get? The Smokey Mnt? Any Weber/kettle is great imho. I have the Weber One Touch Gold for my charcoal grilling and even quick smokes and it does a fantastic job. I love it!
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My mother was in Utah I believe at a rv park and took a pic of this:
Real BBQ? - Page 2 Imagejpeg_2_3
She said she saw them all over the place. Old washing machine basket grill. I think its pretty neat and would love to give one a go tongue

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Post  squaredeal 11/13/2011, 11:32 pm

I have the Weber smoker - it looks like a bullet. Or a high end Brinkmann. Its a water smoker. Smoked the turkey today and it was fabulous! Brined it overnight, using a large portable cooler. Then onto the smoker, which was a little tricky to get lit because we had sustained winds of over 25 MPH. Five hours later it was done. Ran to the store and bought a piece of salmon. Normally, I brine it too, but decided just to lay it in and see what would happen. Two hours later, a beautiful piece of fish. Put the turkey carcass in the pressure cooker and made a great broth for my turkey-wild rice soup tomorrow night.
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