Smoking Meat Questions and Discussion
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I rode from Huxley to Woodward and the worst was from Huxley to Slater, and that wasn’t too bad. Just had to deal with showers of drizzle.
Saw an interesting smoker on Michael Symon's BBQ show today. A Missouri team won the Memphis in May competition with this huge barrel smoker. They apparently smoked a whole hog of over 200lbs in just 9 hours. Beat out some really good former world champions like Myron Mixon and Melissa Cookston in the process too. Instead of low and slow process its a hot and fast smoker so was interesting to see how someone did something completely opposite of what most do with whole hog and best out some tough competition.
www.stlmag.com
Blues Hog BBQ wins Grand Champion award at Memphis in May
The Washington, Missouri-based purveyor of sauces, rubs, marinades, and more won the top award at arguably the most prestigious barbecue competition in the nation.
www.stlmag.com
I'll be interested to see how they fare in the future. It's hard to fathom how a whole hog cooked hot and fast would win in Memphis. Hell, my butts take longer than that hog did.Saw an interesting smoker on Michael Symon's BBQ show today. A Missouri team won the Memphis in May competition with this huge barrel smoker. They apparently smoked a whole hog of over 200lbs in just 9 hours. Beat out some really good former world champions like Myron Mixon and Melissa Cookston in the process too. Instead of low and slow process its a hot and fast smoker so was interesting to see how someone did something completely opposite of what most do with whole hog and best out some tough competition.
Blues Hog BBQ wins Grand Champion award at Memphis in May
The Washington, Missouri-based purveyor of sauces, rubs, marinades, and more won the top award at arguably the most prestigious barbecue competition in the nation.
Smoker temp was up and down all day, very hard to regulate, two 8lb. pork shoulders hit 200 IT in about 7 hrs.
I just use my big charcoal grill, rig it up for indirect heat, hickory chunks today. I had a barrel smoker with an offset box but didn't like it as much. Mine looks similar to this...
Agreed, those BBQ competitions are tough and takes a little luck as well. The design was interesting to say the least. Almost like it was a large pressure cooker it seemed like
Used the Meat Church meatloaf recipe, but didn't follow it exactly. Loved the results!
They do have some great BBQ sauce.Saw an interesting smoker on Michael Symon's BBQ show today. A Missouri team won the Memphis in May competition with this huge barrel smoker. They apparently smoked a whole hog of over 200lbs in just 9 hours. Beat out some really good former world champions like Myron Mixon and Melissa Cookston in the process too. Instead of low and slow process its a hot and fast smoker so was interesting to see how someone did something completely opposite of what most do with whole hog and best out some tough competition.
Blues Hog BBQ wins Grand Champion award at Memphis in May
The Washington, Missouri-based purveyor of sauces, rubs, marinades, and more won the top award at arguably the most prestigious barbecue competition in the nation.
I want to do a deep clean on my Pit Boss next weekend. All of the cooking grates, the shield over the flame pit where you can adjust the amount of open flame, and just as much of the interior as I can.
Anyone done this? Looking for tips on products and approaches, etc.
Anyone done this? Looking for tips on products and approaches, etc.
I was gonna say, depending on what the intake looks like, you might want to invest in a Thermoworks Billows (and a compatible cooking alarm). I use one on my WSM and it makes temperature regulation incredibly easy, and it's supposed to be compatible with most smokers.
Good thought. I don't usually have much of a problem keeping it right around 220 without much spiking or dipping, but when there's constant gusty winds it makes it a lot tougher.
Rubber gloves and a plastic scraper. Soak the grates in Dawn and scrub. The diamond shaped grates in my Pitboss are a PITA to get clean.
It sucks.
Did almost exactly that. Wrapped them a little cooler though. I wasn’t gonna be around when they hit the 160 threshold.
