4th of July What's cookin?

Discussion in 'Irrigation' started by FIMCO-MEISTER, Jul 2, 2010.

  1. Wet_Boots

    Wet_Boots LawnSite Fanatic
    Posts: 46,880

    Can you get decent results from wood chips? I have a few bags of hickory chips someone gave me, and no smoker to use them in.
     
  2. DanaMac

    DanaMac LawnSite Fanatic
    Posts: 13,156

    Used hickory chips in my gas grill yesterday for my sweet ribs. They rocked!
     
  3. mowerman111

    mowerman111 LawnSite Senior Member
    Posts: 327

    Here's a picture of the smoker after I converted it to propane, the wood stove didn't work, I couldn't get enough draw on it to keep it at the temperature I wanted. So mounted a burner in the box and used a old dutch oven to put wood chunks in, I have to say it works good I can control temps perfectly and get a good smoke flavor.

    [​IMG]
     
  4. mowerman111

    mowerman111 LawnSite Senior Member
    Posts: 327

    Actually I was glad the wood stove didn't work, I was able to figure out how to use it in the house (long story) were I wanted to use it anyway but the ex-wife wouldn't have it.

    [​IMG]
     
  5. Wet_Boots

    Wet_Boots LawnSite Fanatic
    Posts: 46,880

    looks kind of like a coal stove I've seen
     
  6. mowerman111

    mowerman111 LawnSite Senior Member
    Posts: 327

    This one can burn coal or wood, it is made in Germany
     
  7. Here is what this dude says on green wood

    Let’s talk wood. Goode Co. uses green mesquite for smoking and drier, more aged mesquite for grilling. Why?

    “If you’ve ever had barbecue where it’s been over smoked, it’s almost got a numbing effect to the mouth, almost bitter-type taste. Anytime that you’re cooking at a real low temperature for a real long period of time, we’ve found that using wood that’s got a fresh cut tends just to be a superior product ... On grilling, you use more tender cuts of meat — naturally tender cuts of marinated meat that is over direct heat or direct flame, as opposed to indirect heat – so it’s a quicker process. So what you’re trying to achieve there is altogether different than coming off of a smoker”

    http://www.goodecompany.com/levi-live/grilling-tips-from-the-master-of-mesquite.html

    Interesting huh? We'll have to test his theory and compare notes.

    He also cooks 1 hr per pound at 200 degrees.

    I'd love to get slices like he has on his plate. mine are too tender. I'd actually like to cut back on the tender and get a firmer cut of meat. Saw another guy on some forum who does his briskets at 450-500 degrees for 4-5 hours. I wonder how that would work?

    Do you make your rub?
     
  8. mowerman111

    mowerman111 LawnSite Senior Member
    Posts: 327

    Interesting might have to try it.

    I tried the high heat method once and it turned out ok, I like the low and slow method better. I do make my own rub I start out with whole coriander seed and whole black pepper and grind it up in a Magic Bullet grinder, then add " Sugar In The Raw"
    Granulated Garlic
    Lawry's seasoning salt
    cayenne pepper (careful not to much) LOL
    cumin
    onion powder
    and sometimes a little kosher salt if I need to add a little more salt, sorry I dont have any measurements I just wing it each time and it comes out tasting about the same. I end up with about a cup and a half or so of finished rub.
     
  9. Mike Leary

    Mike Leary LawnSite Fanatic
    Posts: 21,762

    I can vouch for Mowerman's cooking style; perfect! See you in November, Mel?
     
  10. Tom Tom

    Tom Tom LawnSite Bronze Member
    Posts: 1,277

    Thanks for the invite, we had a great time. The ribs were delicious.
     

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