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SmokeHound
BBQ Super Pro
Joined: 29 Aug 2009
Posts: 2462
Location: North Idaho
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 Posted: Oct 22 2009 Post subject: |
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| bassman68 wrote: | Hey All,
My smoker has really ruined me and I love it.
The toughest part about doing the Q is that there are stretches of weekends when we have things planned and I can't do it. It is freakin' torture. I did mention to the wife that I may start doing the Q over night. Could be a good way to get a fix.
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Bassman, I SO understand exactly what you mean!!! 
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New Braunfels stick burner
Weber-Smokey Joe
TBD-wishlist
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saint308
BBQ Fan
Joined: 28 Dec 2006
Posts: 155
Location: Baton Rouge, LA
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| Posted: Oct 22 2009 Post subject: |
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| I have a really good bean recipe that calls for liquid smoke. Other then that it stays in the pantry. Saint. |
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Canadian Bacon
BBQ Super All Star
Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada
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| Posted: Oct 22 2009 Post subject: |
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| CrazyChef wrote: | Sa-Mokin's sauce has liquid smoke in it, and I'm out right now. Gonna have to order more, as it's a really good sauce!  |
Think im going to pick up another gallon soon,great sauce.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
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4LittlePigs
BBQ Pro
Joined: 16 Oct 2008
Posts: 601
Location: Central Kentucky
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| Posted: Oct 23 2009 Post subject: |
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Got one better for ya! I use to help cook at a county fair where I used to live (I was on the fair board). I was going to help these 2 "expert grillers"  cook ribeyes on about a 12 foot pull behind charcoal grill. I thought great I have cooked literally thousands of steaks and chops for the state cattlemen's association and pork producers. I almost choked on my tongue when I saw them start to cover the entire grill in aluminum foil!!  I said what are you guys doing! They said "oh we cook em that way to seal in the juices." I said "well, if I would have known we were "frying" steaks I would have brought my iron skillet"! Needless to say I didn't help with that little job.
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Sam Diggity's BBQ
MEAT, FIRE, GOOD!!!!!
Home of "Sam Diggity's Ribs & Sauce" |
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Devildog03318590
BBQ Fan
Joined: 11 Jun 2009
Posts: 185
Location: Upper Marlboro, Maryland
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| Posted: Oct 25 2009 Post subject: |
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The same goes for me, I rarely eat someone else's que unless I know them or their reputation. And as far as someone putting foil on the grill grates I tell them you might as well have cooked your food on the stove, cuz i don't want any or I just take over their grill and do the cooking.
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Time to send up some SMOKE signals
(2)Weber One-Touch Silver 22.5 w/rotisserie
Modified Silver Smoker
Weber Smokey Joe Table top
Aussie walk about modified
Cheap gasser
(2)Brinkman ECB's unmodified |
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luckyduk
BBQ Super Fan
Joined: 26 Sep 2008
Posts: 487
Location: NE IOWA
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| Posted: Oct 25 2009 Post subject: |
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| Canadian Bacon wrote: | | CrazyChef wrote: | | Sa-Mokin's sauce has liquid smoke in it, and I'm out right now. Gonna have to order more, as it's a really good sauce! |
Think im going to pick up another gallon soon,great sauce. |
Where do you get the gallon size, those little bottles are just for appetizers....I love the sauce but a little expensive for my poor a$$ on a regular basis  
I do not like overcooked meat, overseasoned meat and the worst oversmoked meat!!!
I know a guy that cooks for comps that always complains he doesn't understand why his (insert meat) did not place that well. Had the chance to cook against him in a small comp a few weeks back, sampled some, I think liquid smoke would have a less bitter smokey flavor, I think licking a skunks a## would be more enjoyable. I was reminded of those bites all day and night long. Come to find out he soaks his wood half logs and then places on charcoal fire to smolder, he then told me "the longer you soak the more smoke ya get" ewwwwww
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Lucky's Q Competition Team and Catering
Stumps sw3X5 with insulated firebox and warmer
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corntortilla
Newbie
Joined: 29 Jun 2009
Posts: 89
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| Posted: Oct 25 2009 Post subject: |
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| how about A-1 steak sauce on a well done steak?? pretty gross, right? my brother likes his griled steak well done and then douce's it in steak sauce for flavor. i just roll my eyes and make sure he sees the blood from my steak run into my mashed potatoes. |
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