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mistral blue · 11-14-2010, 10:41 AM

Time to make the sauce....

Over59 gives me a hard time whenever I go with something like frozen cherries, or peach preserves, soooo this time I thought, Why not let East meet Southwest?

It may not be the best on the 3rd rock but it'll do.

Maybe I should just call it a glaze. Flavor layers, upon flavor layers, upon flavor layers,...

mistral blue · 11-14-2010, 10:46 AM

Let's take a peek...

mistral blue · 11-14-2010, 10:54 AM

Time to wrap'nbraise.
(Sprinkle of Turbinado, drizzle of Agave, splash of apple juice)

Hey!! A fresh hen snuck her way onto the lower rack when I wasn't looking!
(Marinated in soy, water, ginger root, fresh garlic for a few hours and then dusted with rub.)

cclarkego · 11-14-2010, 10:56 AM

Did you really put peanut butter in that glaze?

Mexray · 11-14-2010, 11:09 AM

Have I still got time the get there by the time the sauce is done! Looks yummy!

We do ribs in much the same way, our own rub, but use some commercial sauce (I'm just to darn lazy)...our cooker is a gas powered smoker from Costco that has a big pan over the fire that holds a gallon or so of water (wine?) to keep the moisture content up, inside the cooker for some great, moist ribs, chickens, roasts, etc....there's also a long skinny tray for the wood chips, above the burner for some mellow smoke flavors...

You've got me going to make up another batch, soon!

If we're hitting the road, I cut the finished ribs into 4-rib slabs and seal em' in Foodsaver, vacuum bags for a great meal out in the wild!

Ray

mistral blue · 11-14-2010, 12:38 PM

Quote:

Originally Posted by cclarkego

Did you really put peanut butter in that glaze?

Yes, ma'am. I whisked it in with some soy sauce, a little rice wine vinegar and some chipotle sauce. When it was all done,

I added some sriracha...
then some cholula...
then some drippings..........

Quote:

Originally Posted by Mexray

Have I still got time the get there by the time the sauce is done!

NO!

(We couldn't wait until halftime either.

)

Lily&Me · 11-14-2010, 05:02 PM

Quote:

Originally Posted by mistral blue

Yes, ma'am. I whisked it in with some soy sauce, a little rice wine vinegar and some chipotle sauce. When it was all done,

I added some sriracha...
then some cholula...
then some drippings..........

NO!

(We couldn't wait until halftime either.

)

These look delicious---nice job!

It is becoming late-fall, pre-winter in central Illinois, and our BBQ'ing is over for the year.

Maggie

mistral blue · 11-15-2010, 01:59 PM

Thanks Maggie.
We had some glorious weather around here this past weekend.
I'd like to say I'll be Q'n every chance I get; it sure pays some nice dividends!

But I hear you.

I never did get the sauce dialed in the way I wanted to.
But I think it still has some potential.

I've got a good amount left over so I'll be able to play with it a little bit more.

In the final analysis, the ribs were an unimpressive 7.
I was very happy with the chicken however: 9.
Guess I'll just hafta keep on practicing!

**GCinSC2** · 11-15-2010, 05:42 PM

mistral blue,

WOW! Thanks for playing, that was an excellent write up with the pic's and that spice rub looked like an artists paint pallet, mighty fine.

One big thing you showed us this rig, setup, recipe and cooking was absolutely in line with a nicely planned AS outing, the neighbors would be drooling and I'm betting several converted to HOG lovers. The wife even wants to take a close look at this one.

Nicely presented, thanks.

One thing about my rig, its heavy and it uses a live flame source and throws out a bit more smoke than some might want. I did a turkey in in several times, turns out darn good, but it looks like it was painted with gloss black Rustoleum. I did a ham for the first time yesterday, not what I hoped for, flavor seemed to sit on the outside.

The right cooker makes a difference, mine works, but can be strong.

Looks like we are getting some road trip ideas here and the backroads offer some great spots.

Ambie '64 · 11-15-2010, 07:51 PM

Dang! Those look tasty! Lotsa work, but...dang! those look tasty! I don't have much to offer this thread in the way of smoked meat techniques until I can get The Kursk out of the impound lot. Here's a few pics of what we go through to move our equipment across country:

slowmover · 11-16-2010, 06:08 AM

I never did get the sauce dialed in the way I wanted to.
But I think it still has some potential. I've got a good amount left over so I'll be able to play with it a little bit more.

Yup, never ends. Thus the pleasure.

As to sauce, one reason I start them in the kitchen oven nowadays is to reserve some of the pan juice for the sauce base. One can say no sauce is needed (I'm a part-time pupil of that school), but for the accompanying beans it's hard to beat.

Thanks for the thread.

**GCinSC2** · 11-16-2010, 05:59 PM

Ambie,

I'll give our 3 years just SW of OKC as giving us a start on what smoked Q is all about and I'm trying to stick with it. But, that rig needs an explanation, looks wood fired based on vent controls, but pics don't show it. Looks heavy like maybe an old air tank and smaller batch competition/commercial/festival type. My lunch spot was The Rib Stand I-40 @ Agnew IIRC, just N of Stockyard City.

Got more to share?

Ambie '64 · 11-16-2010, 07:52 PM

GCinSc, I had it made by Lang Smokers out of Nahunta, Ga. I wanted the door to the firebox to open toward me when standing at the front of the unit. It's 1/4 inch thick boiler plate steel and weighs around 740 lbs. Capacity-wise, I wish I'd gotten the 54 inch long chamber, but I can smoke 2 pork butts, 2 briskets, and 5 racks of ribs at a time. Once that puppy is up to temp, it's like being on autopilot.

I'm going to take your advice and hit the Rib Stand later this week!

**GCinSC2** · 11-18-2010, 06:37 PM

Ambie,

I'm not sure that it still exists, at least not in that location. IIRC they were right on the I-40 re-route a few years back. Hopefully they resurfaced. A great lunch spot.

silverbacksurfer · 11-23-2010, 01:08 PM

Check out these pic, smoked pork shoulder Beef Ribs. Wrap in foil and take camping in the airstream. Then reheat over the camp fire or barbecue. The smoker is a GRILL DOME KAMADO : Making Quality Kamados since 1989

mistral blue · 09-11-2011, 08:02 PM

I made this about a month ago. I'm really liking it too. Holds temps nice and steady and will go 5 hours on a relatively small amount of fuel. I have cooking grates on three different levels so it'll hold a good amount of meat. I made three racks of baby backs on it's 1st camping trip last week and was very pleased with the results.

mistral blue · 09-11-2011, 08:08 PM

Easily transportable

mistral blue · 09-11-2011, 08:26 PM

Smoker loaded with baby backs in the kitchen.
(This little smoker is great for cooking pork butt, and you can even store it in your fridge.)

I threw some chicken thighs in there too ....

Lily&Me · 09-12-2011, 11:12 AM

Yum!

Maggie

Inland RV Center, In · 09-12-2011, 11:30 AM

Quote:

Originally Posted by mistral blue

Smoker loaded with baby backs in the kitchen.
(This little smoker is great for cooking pork butt, and you can even store it in your fridge.)

I threw some chicken thighs in there too ....

So.........................What time is dinner???

You might have a market for that gadget.

Andy