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Old 09-06-2013, 04:46 PM  
Fire Me Boy! Fire Me Boy! is offline
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Got a new smoker, what should I make first?

So I got a new smoker... I'd been wanting a new one for a while, and this one came at the right price: FREE!

It's a Bradley BTIS1 that a friend got and didn't want. Yeah, it's electric, but it was free.

So brisket or ribs? I've been in Memphis for the past week, so pork butt is out. Or chicken? I saw some smoked Cornish game hens this week that looked pretty fantastic.
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Old 09-08-2013, 07:19 AM   #106
Rukdafaidas Rukdafaidas is offline
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Originally Posted by Phobia View Post
I don't know how you can dislike Cajun food. That stuff is possibly my favorite ethnic style, if you can term it that. I employ a lot of Cajun techniques in my own freestyle crap.
Amen!
Also, to call cajun bland is just crazy talk. It's probably the most un-bland style of food ever created.
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Old 09-08-2013, 08:30 AM   #107
TimBone TimBone is offline
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Originally Posted by Rukdafaidas View Post
Amen!
Also, to call cajun bland is just crazy talk. It's probably the most un-bland style of food ever created.
I didn't call all Cajun bland.
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Old 09-08-2013, 08:31 AM   #108
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Originally Posted by JASONSAUTO View Post
Holy ****.
Boudin balls are the shit
Posted via Mobile Device
The deep fried ones?
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Old 09-08-2013, 08:35 AM   #109
TimBone TimBone is offline
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Originally Posted by Phobia View Post
County Line has edible Q. But their sides, specifically their mushrooms made the biggest impression on me. That's about the only place I'd recommend though. There's a place called Hoots Hollow over by the greyhound track that has incredible chicken fried steak. I've always gotten that, never tried their Q.

I don't know how you can dislike Cajun food. That stuff is possibly my favorite ethnic style, if you can term it that. I employ a lot of Cajun techniques in my own freestyle crap.
Never heard of County Line. I'll have to look into it. Best Chicken Fried steak I ever had in Texas was at a little place in a small farm town that nobody would even think of stopping in....that restaurant burned down though and I've been searching for something that compares ever since then.
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Old 09-08-2013, 08:51 AM   #110
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Originally Posted by Phobia View Post
County Line has edible Q. But their sides, specifically their mushrooms made the biggest impression on me. That's about the only place I'd recommend though. There's a place called Hoots Hollow over by the greyhound track that has incredible chicken fried steak. I've always gotten that, never tried their Q.

I don't know how you can dislike Cajun food. That stuff is possibly my favorite ethnic style, if you can term it that. I employ a lot of Cajun techniques in my own freestyle crap.
This guy is not a foodie he wouldn't understand.

Best store bought BBQ in Houston is at Goode Co, Pappa's BBQ, Rudy's, Carl's, and various hole in the wall joints.

As far as Cajun, there is no place like home (NOLA).

People think Cajun is about hot but it's about flavor. It can be spicy though.

Actually Cajun food is the only true food that is uniquely American. BBQ comes from the Caribbean, etc.

Smoked boudin is fantastic. You can buy it smoked but not the same as smoking it yourself.

I'm smoking some for the Saints beatdown on the Falclowns that's about to happen.
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Old 09-08-2013, 09:04 AM   #111
crazycoffey crazycoffey is offline
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Get it hot, oil the grates and let it cool. First cook for any new grill.
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Old 09-08-2013, 09:05 AM   #112
TimBone TimBone is offline
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Got a new smoker, what should I make first?

Quote:
Originally Posted by houstonwhodat View Post
This guy is not a foodie he wouldn't understand.

Best store bought BBQ in Houston is at Goode Co, Pappa's BBQ, Rudy's, Carl's, and various hole in the wall joints.

As far as Cajun, there is no place like home (NOLA).

People think Cajun is about hot but it's about flavor. It can be spicy though.

Actually Cajun food is the only true food that is uniquely American. BBQ comes from the Caribbean, etc.

Smoked boudin is fantastic. You can buy it smoked but not the same as smoking it yourself.

I'm smoking some for the Saints beatdown on the Falclowns that's about to happen.
Dude, you don't even know me. I don't like Cajun food, so I'm not a foodie and wouldn't understand? That's laughable. People have preferences, you know.

What's even more amusing is that you make a comment about me, and then list Rudy's as good BBQ.
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Old 09-08-2013, 09:42 AM   #113
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So, I had a bottle of LC's sauce from my last trip to KC that I was going to use on the ribs today. The wife dropped it taking it out of the fridge. Shattered glass everywhere. Looks like I'm being forced out of laziness today and into making homemade sauce.
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Old 09-09-2013, 07:38 AM   #114
Fire Me Boy! Fire Me Boy! is offline
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Not bad. The point turned out pretty well, but the flat was a little dry. For some reason, it stalled for a long time between 150-160 F internal temp. Overall, too much smoke - I put enough in there for about 6 hours. Not sure if it was too much smoke, my vent not open enough, or if the little bisquettes were burning on the bottom of the smoker...

Temperature control is easy, set it/forget it type of deal.
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Old 11-27-2013, 06:26 PM   #115
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Got a quick question....and rather than making a new thread, I thought I'd throw it in here.

Smoking a turkey for Thanksgiving tomorrow. As far as wood chunks go, how long do y'all recommend soaking them in water, if at all. I've heard everything from 1 hour, to overnight, to not soaking them at all. Figure I'd hear y'alls side of it and make that my new norm.
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Old 11-27-2013, 06:55 PM   #116
LoneWolf LoneWolf is offline
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I never soak the wood I use in my smoker. Are you using an offset smoker, electric, or what?
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Old 11-27-2013, 06:57 PM   #117
lewdog lewdog is offline
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I never soak mine but use chunks so they last longer and burn slower than wood chips.
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Old 11-27-2013, 06:59 PM   #118
TimBone TimBone is offline
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Originally Posted by LoneWolf View Post
I never soak the wood I use in my smoker. Are you using an offset smoker, electric, or what?
It's an offset smoker.
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Old 11-27-2013, 07:12 PM   #119
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If I'm using chips, I'll let them soak overnight, then just keep them in there thruout the day. But I normally use chunks and sometimes throw some chips in.
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Old 11-27-2013, 07:16 PM   #120
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Flybone McTimmerson View Post
It's an offset smoker.
In an offset, unsoaked chunks or logs.
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