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Smoki'n the pit!

daddodaddo Member Posts: 3,408
edited August 2003 in General Discussion
Yep, I've got the mesquite,pecan,fire going and getting ready to cook the ribs on the pit. It'll take about 5 hrs of slow juicy cookin and smokin upon which time I'll add a sprinkle of cedar chips for the last hour, then place the spiced corn in the husk on the pit for 15 minutes and have the ideal yummies.
I do this today so tomorrow I needn't labor.[8)]
There is one problem- it's going to rain so I'll have to huddle under the small covering over the pit, but I'll still get wet. Well- it's worth it![:D]
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  • boogerbooger Member Posts: 1,462 ✭✭✭
    edited November -1
    Ahh yes, I'm getting the smoker ready for some Cajun smoked turkey and a Boston butt. I'll put the butt on top to let it drip down on the turkey. It's gonna be hickory smoked. I've never tried pecan, what's it like?

    Opening day of dove season is tomorrow, the twenty gauge A-5 was just function tested and re-oiled while the Remington Model 31 16 gauge will be in the truck for back-up.

    Them ducks is wary.
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  • daddodaddo Member Posts: 3,408
    edited November -1
    That boston butt, I'm sure isn't one of the neighbors-Haw-Haw!
    Hard to describe a taste, but pecan has sweet taste, the mesquite-a stronger spicey taste and the cedar (use very little) a sweet,strong,woody,...well, it tastes the way it smells.
    By golly, I gotta try cookin a butt! Did a pot roast once and it did turn out o.k. but dry. I'm getting hungry now and wished I'd thrown a big brisket on to suppliment the ribs!!!!![:0]
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  • BOBBYWINSBOBBYWINS Member Posts: 7,810
    edited November -1
    Marinade a butt for a couple of days in
    Garlic & Herb w/a little beer.Save the marinade
    for later.Grill at 250-275 degrees for one hour on
    each side(I prefer mesquite).Keep it sopped w/olive oil.
    After the two hours,put it in an aluminum pan,pour
    on the left over marinade add a can of beer and a
    couple sticks of margarine,cut up an onion or two
    and seal w/foil.Leave on pit for 3-4 more hours
    at 250 degrees or so.Fallin'off the bone.[:p][:p][:p]


    IT'S WHAT PEOPLE KNOW ABOUT THEMSELVES THAT MAKES THEM AFRAID.
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  • bmbuzlrbmbuzlr Member Posts: 667 ✭✭✭✭
    edited November -1
    I got me a brisket goin in my smoker right now. I'm gonna give it four more hours, then I'm chow'in down. I got hickory goin in it. I'ts one of those R2D2 smokers, but it works pretty good. I think I'm gonna make a new smoker out of an old water heater.

    "The Tree of Liberty must be watered by the blood of tyrants."
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  • daddodaddo Member Posts: 3,408
    edited November -1
    Maybe I'm doing it wrong but hickory has a less than choice flavor. We just ate the ribs and they were soft and "the best" acorcing to my quests. If I can just remember what I did!
    I bought hickory for a chicken and faghittas and it was no good!- too bland! sorry- I'm used to a flavor that bites back!
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  • bmbuzlrbmbuzlr Member Posts: 667 ✭✭✭✭
    edited November -1
    I'll have to try some other woods, but all I have right now is hickory. I'm gonna smoke some trout I caught last week and I heard that alder is good for that.

    "The Tree of Liberty must be watered by the blood of tyrants."
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