Smoked Picnic Shoulder - Play By Play

[hossmoss]

be careful... sugar burns at about 260-265ish so if you go above that with your cooking temp (like 300!) beware if you use a sugary rub, it may get nasty and black on you.

If you haven't yet, I suggest that you do the standard modifications on your chargriller to make it behave better. You can google them up, they're all over the web.

[SonOfAGunnin]

Cool, thanks.

[SonOfAGunnin]

5685 views but no further posting beyond June of last year?

Toogle, I'll bet.

[SonOfAGunnin]

Holy smokes! If I'd have known so many people would find out I bastardized the meat by slicing of an early chunk...

Dang, Mike. Ya just had to call me out, dint'ja?

[WAHOONBOX]

BASTARDIZED.....I MAY BORROW THAT WORD FROM YA DUDE FROM TIME TO TIME.


WHERE THE HELL ARE THE PICS TO GO WITH THIS THREAD?

[SonOfAGunnin]

BASTARDIZED.....I MAY BORROW THAT WORD FROM YA DUDE FROM TIME TO TIME.


WHERE THE HELL ARE THE PICS TO GO WITH THIS THREAD?

Why ya hollarin' at me?

Pics are posted, just checked. It's an older thread. Smoked my first slab o' ribs last weekend. No pics of those.

[joeksr]

Lot of heat talk goin on.
Can't say I'm big on any of the commercial hot sauces.
they all have flavors that I can do without.
I have an old juicer that I intend to use for Habeneros and jalepenos.
Soon as I can find something to keep the juice in that wont melt.
Plenty of spices in the rubs and sauces so no need for bottled sauce.
More important than rubs or sauces is that good BBQ REQUIRES SLOW COOKING AND LOTS OF BEER, for the cook not the meat

Like poppers ? Try this.
Large jalepeno's, Remove seeds and membrane.
Mix in a bowl smoked fish ( Bluefish works great) seeds and membrane (the more you add the hotter it gets and it can get real hot), and Shredded cheese (your choice but I use sharp chedder.)
Stuff the Peppers.
Wrap with Bacon and put on the grill (med) in indirect heat.
when it looks like the peppers are about done move over the fire and turn it up a notch.
Carefull, The Bacon fat will flare
It wont take long and the bacon will crisp.
The smoked fish and sharp cheese flavor will come thru the hot.

enjoy.
Almost forgot. I made these for some poker buddies that enjoy cherry peppers.
Put all the seeds and membrane back in.
they could only eat one.

[chrysanthy]

the smoke, for one, is perfect.