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Thread: Mo' Better BBQ!

  1. #1
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Mo' Better BBQ!

    Well, here was what I cooked for dinner tonight!

    Heat the smoker to 200 degrees





    Add one boneless Pork Loin, brined in a brtine/olive oil and spice mix for 24 hours, and coated with my seasoned organic sugar rub



    Smoke for 5 hours, turning hourly, until the core hits about 145-150 degrees. Sauce the roast at the 1,3 and 4 hour point with your preferred sauce

    and on the last hour, garnish with sunflower seeds



    Slice and serve

    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


    . “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche

    "We can judge the heart of a man by his treatment of animals." - Immanuel Kant

  2. #2
    Senior Member mikeybikes's Avatar
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    Tom, these posts always make me soooo hungry.

    Also, you need a better camera to do the tasty food some justice.
    My Bikes: 2009 Breezer Uptown EX | 1980 Miyata Six Ten | 1970 Hercules Three-Two-Speed
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  3. #3
    Strong with the Fred Big_e's Avatar
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    Now see, after smoking all that meat then you wonder why the cat sleeps on your clothes only. She's dreaming of delicious bar-b-ques.
    I love pho long time.

  4. #4
    Dog is my co-pilot 2manybikes's Avatar
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    Do you deliver? To Rhode Island?
    [SIGPIC][/SIGPIC]

  5. #5
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Here's a bit better pic.

    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


    . “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche

    "We can judge the heart of a man by his treatment of animals." - Immanuel Kant

  6. #6
    Fax Transport Specialist black_box's Avatar
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    I found a place downtown yesterday that had a "montreal style" smoked pastrami, have you tried making one of those? Highly recommended. Mine was pricey, but the smokey flavored burps through the rest of the afternoon made it worthwhile.

  7. #7
    Senior Member missjean's Avatar
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    That look so good! There's a new place called Memphis Barbecue & Blues is opening soon in the next town over. I really hope they are good - there's a lack of tasty bbq in my area.
    "I bet German has a word for it. German has a word for everything."

  8. #8
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    I make both the slow smoked Montreal and the faster smoked NY Pastrami.
    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


    . “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche

    "We can judge the heart of a man by his treatment of animals." - Immanuel Kant

  9. #9
    Senior Member
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    We all, self included, should know better than to open one of Tom's bar-b-que posts just before dinner. It makes what we're having look so run of the mill.

  10. #10
    klondike300 klondike300's Avatar
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    What do you use for your brine?

  11. #11
    You Know!? For Kids! jsharr's Avatar
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    How did you cook the highlighter?
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    Quote Originally Posted by colorider View Post
    Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.

  12. #12
    Quirky Grifter LesterOfPuppets's Avatar
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    I'm gonna have to get me a slab o' meat today. Not much chance of rain so a perfect day for slow cooking!

    I've yet to do pork, since the store by my often has 3" thick 7-bones on sale really cheap.

    I have to do mine in a mini-Weber knockoff, which requires frequent coal adds...


    Slow cooking a 7-bone. About 4 hours into it. by Lester Of Puppets, on Flickr
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  13. #13
    Mystery Meat gitarzan's Avatar
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    Quote Originally Posted by Tom Stormcrowe View Post
    Here's a bit better pic.

    Is that a pig snout in the upper left?
    Quote Originally Posted by Jseis View Post
    Is a ukulele player in a mandolin town and banned from all bars by the chief of police unless he leaves his strings and gravy at the front door.

  14. #14
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Quote Originally Posted by klondike300 View Post
    What do you use for your brine?
    I cup/Gallon of Noniodized sea salt, garlic, onion, whole peppercorns.
    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


    . “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche

    "We can judge the heart of a man by his treatment of animals." - Immanuel Kant

  15. #15
    Fred at large
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    I tried brining some chops once. 1/2C sea salt in 1/2 Gal water, seasoning (don't remember exactly what) and let sit for 2 hours.

    Rub w/ brown sugar and more spices including some ground smoked chilies. Grill slowly until just done.

    OMG! BLEH! BARF! ICK!

    Waay to salty.
    No flavor except salt, salt, and more salt.

    What a waste of 2 very nice chops. We literally could not eat them so we went out for a pizza after tossing them in the trash.

    So, since i"d like to try something like this again what did I do wrong?
    I am Fred, hear me slurp my Grande Mocha.

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  16. #16
    derailleurs are overrated bigbenaugust's Avatar
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    You keep showing that bbq porn, Tom... I finally learned how to do a Santa Maria Style Tri-Tip on my grill without screwing it up.
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  17. #17
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Quote Originally Posted by Rob P. View Post
    I tried brining some chops once. 1/2C sea salt in 1/2 Gal water, seasoning (don't remember exactly what) and let sit for 2 hours.

    Rub w/ brown sugar and more spices including some ground smoked chilies. Grill slowly until just done.

    OMG! BLEH! BARF! ICK!

    Waay to salty.
    No flavor except salt, salt, and more salt.

    What a waste of 2 very nice chops. We literally could not eat them so we went out for a pizza after tossing them in the trash.

    So, since i"d like to try something like this again what did I do wrong?
    Don't brine chops, marinate them instead. Brining is for curing/smoking meats. Try marinating the chops in Italian dressing for 2 hours, instead, for a cut of meat that small.
    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


    . “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche

    "We can judge the heart of a man by his treatment of animals." - Immanuel Kant

  18. #18
    Administrator CbadRider's Avatar
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    Quote Originally Posted by Rob P. View Post
    I tried brining some chops once. 1/2C sea salt in 1/2 Gal water, seasoning (don't remember exactly what) and let sit for 2 hours.

    Rub w/ brown sugar and more spices including some ground smoked chilies. Grill slowly until just done.

    OMG! BLEH! BARF! ICK!

    Waay to salty.
    No flavor except salt, salt, and more salt.

    What a waste of 2 very nice chops. We literally could not eat them so we went out for a pizza after tossing them in the trash.

    So, since i"d like to try something like this again what did I do wrong?
    I have brined pork chops with success. You need to rinse them after you take them out of the brine.
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
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  19. #19
    Double Rainbow.... NCMTBIKER's Avatar
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    Sweet...Love me some BBQ!!

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