<OT> wayward

[Rick Sivernell]

On Sat, 19 Aug 2006 11:44:16 -0400
Ric Moore <wayward4now at gmail.com> wrote:

> On Sat, 2006-08-19 at 07:59 -0400, Tim Wunder wrote:
> > On Saturday 19 August 2006 12:04 am, Ric Moore wrote:
> > > On Fri, 2006-08-18 at 07:58 -0400, Bruce Marshall wrote:
> > > > On Thursday 17 August 2006 22:34, Ric Moore wrote:
> > > > > Give a
> > > > > yell, when you do come, I'll set you up with some REAL BBQ! Ric
> > > >
> > > > Do you do your own BBQ or just go for 'store bought'..?    <g>
> > >
> > > Bruce, Bruce... No true dyed in the wool southerner would dare do
> > > store-bought, unless many multiples of beers have dulled the palate
> > > anyway, then you get the little tub, nuke it and drink more beers, then
> > > eat it before you pass out on the couch. The store-bought adds panache
> > > to the puke.
> > >
> > > I swear by my little Brinkman smoker, for $30 at walmart. Just put all
> > 
> > Hmmm... $30 at Walmart? Hmmm...
> 
> Best buy for a smoker on the cheap. It's round, looks like a pill on
> legs. It has a coals pan in the very bottom, the water pan right above
> it to keep less fatty meat moist, a grill right on top of that, and
> another grill about a foot or so above that one. It's not a tight smoker
> though, so you'll have to fill the coals pan right up to get the heat
> you want. 
> 
> I drilled 1/4 holes in the coals pan to get more air flow past the coals
> and more heat. It really needs a round piece of 'safety walk' fitted
> into the botton to let the ashes fall down. That diamond cut metal tread
> stuff.
> 
> Next step up is one with a propane burner for not a whole lot more. I
> use Mesquite charcoal and mesquite chunks that have been soaked in water
> for about 4 hours or so. Anyone got any recipes for homemade rubs? I've
> tried salt and red pepper, but it can get a little too hot, so I use
> paprika to get that layer of red-cooked meat on the outside. Brisket
> cooks really well in one of these, you can do 2 18-22 pounders at once
> in this little thing. When it rusts through in a few years, it's no big
> loss!   
> 
> Now I'm hungry!  Ric
> 
> -- 
> ================================================
> My father, Victor Moore (Vic) used to say:
> "There are two Great Sins in the world...
> ...the Sin of Ignorance, and 
> ...the Sin of Stupidity.
> Only the former may be overcome." R.I.P. Dad.
> 
> Linux user# 44256
> Sign up at: http://counter.li.org/
> http://www.sourceforge.net/projects/oar
> http://www.wayward4now.net
> 
> ================================================
> 
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I have a New Brunsful smoker, indirect heat. Holds 12slabs of ribs and 3 shelves
for other meats at one time. It is big, my wife refuse to let me get the one I
wanted. I did a very nice looking brisket this week, 7 hours on the smooker, a
slim layer of fat on one side and pretty lean everywhere else. Yum


 -- 
Rick Sivernell
Dallas, Texas  75287
972 306-2296
ricksivernell at verizon.net
Registered Linux User