Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[Frankthetank]

Coincidentally, I made a pork butt yesterday on my weber.

Pulled pork with home made cole slaw, and home made bbq sauce.

 

[Dr.Bubbles]

OMG Franky....that looks fucking awesome. I get that red color when I use cherry, which is my all time favorite wood for smokin. What's your secret?

Let's here it for kettles!! Why everyone doesn't have one...I'll never know. I love the little coleslaw finish. I'm DEFINITELY doing that for next time. When I made those baby RyBz™ the other day, we made a pair of samamiches with pulled n chopped that. Deelishus.

Try this:. Go on Googley and type in best pulled pork sandwich. Even word it differently. Go ahead...I'll wait.

Now...there's nothing wrong with using a crock pot...they cook while you're working or passed out in a sink...and make excellent pot roast and soups. But seriously?? C'mon 'Merica, it's really not THAT bad doing a little indirect a couple times a year. I bet that people are walking around as we speak that think their slow cooker pulled pork is the way it's supposed to be. I must of seen 50 recipes back to back that were for the Crock. I don't even know why people need recipes so much either. Rub it, smoke it, sauce it, chop/pull it, eat it. I feel like cooking is gonna be a lost art in the next 100 years. Look at the freezer section trend from the last 50. Yikes.

Cook some food 'Merica...it's not hard, I promise.

 

[Frankthetank]

OMG Franky....that looks fucking awesome. I get that red color when I use cherry, which is my all time favorite wood for smokin. What's your secret?

Let's here it for kettles!! Why everyone doesn't have one...I'll never know. I love the little coleslaw finish. I'm DEFINITELY doing that for next time. When I made those baby RyBz™ the other day, we made a pair of samamiches with pulled n chopped that. Deelishus.

Try this:. Go on Googley and type in best pulled pork sandwich. Even word it differently. Go ahead...I'll wait.

Now...there's nothing wrong with using a crock pot...they cook while you're working or passed out in a sink...and make excellent pot roast and soups. But seriously?? C'mon 'Merica, it's really not THAT bad doing a little indirect a couple times a year. I bet that people are walking around as we speak that think their slow cooker pulled pork is the way it's supposed to be. I must of seen 50 recipes back to back that were for the Crock. I don't even know why people need recipes so much either. Rub it, smoke it, sauce it, chop/pull it, eat it. I feel like cooking is gonna be a lost art in the next 100 years. Look at the freezer section trend from the last 50. Yikes.

Cook some food 'Merica...it's not hard, I promise.

Haha...I agree. Too many take the easy way when it comes to cooking. I don't really use recipes either, and rarely plan dishes ahead of time. I shop to keep a full pantry (including a full freezer and a well stock 'fridge)...and make what I can out of that. I don't even own a crock pot lol.

No secret really, I used apple wood pellets (like for a pellet grill...I just toss em on the coals. Other than that...the night before the cook I rub the entire butt with yellow mustard and add my rub, cover and refrigerate over night. I set up the grill with the snake method with piles of wood pellets placed along, and aim for a 300 degree temp on the thermometer (built in) and try not to open it. That usually lasts about 5 hours before it burns itself out. At that point, I cover the pan with plastic wrap and foil, and go in a 225 oven for another 4 hours....then back on the re heated grill in the smoke (shooting for 350+ at this point) for another hour or so, basting with my bbq sauce every so often. Rest for an hour.

Cole slaw dressing I made with mayo, sour cream, buttermilk, apple cider vin, dijon mustard (just a bit to round it out), a bit of sugar, salt, granulated garlic, and black pepper. Here's a tip...cut the cabbage to your liking...salt with about a table spoon of salt and squeeze the cabbage to do some damage to the cell walls and let sit for 5 minutes, rinse well under cold water and drain for another 10 minutes. It makes the cabbage have a nice crunchy but a bit softer texture...

 

[Dr.Bubbles]

Awesome. I have never done the snake method, but I'm quite familiar with the technique. Never thought about using pellets on charcoal...fuckin brilliant. Do you use lump or bricks...or just pellets? I have honestly never even held a pellet in my hand let alone burned one. 5 hours of no fuss fire??? Sounds like these pellets are good for more than just pellet eaters. I guarantee a lot of "purists" would tell at all three of us for utilizing the oven. Poppycock. I get ALL the smoke flavor and a gorgeous smoke ring in 6 hours that I would ever need...and I learned my lesson about whole shoulders 20 years ago when I attempted that and failed miserably. Lol. It was a mess. I didn't try again for 10 years...meanwhile my smoking game went up ten fold. I wasn't even using water...in a water smoker. I learnt this from the interwebs when I wanted to see what I was doing wrong. Vertical smokers require the water stage as a buffer and also keeps the meats from directly dropping flammable juices into the fire, which creates a roundabout and gets out of hand until the meat is toast. My sophomore effort was done with a proper rub, cut down, and water in the pan, along with having used it a dozen times previous mainly with chicken. It was infinitely better, and that was the the real ah-ha moment when I become hooked. Smoking: it's more than just drugs.

 

[Frankthetank]

Awesome. I have never done the snake method, but I'm quite familiar with the technique. Never thought about using pellets on charcoal...fuckin brilliant. Do you use lump or bricks...or just pellets? I have honestly never even held a pellet in my hand let alone burned one. 5 hours of no fuss fire??? Sounds like these pellets are good for more than just pellet eaters. I guarantee a lot of "purists" would tell at all three of us for utilizing the oven. Poppycock. I get ALL the smoke flavor and a gorgeous smoke ring in 6 hours that I would ever need...and I learned my lesson about whole shoulders 20 years ago when I attempted that and failed miserably. Lol. It was a mess. I didn't try again for 10 years...meanwhile my smoking game went up ten fold. I wasn't even using water...in a water smoker. I learnt this from the interwebs when I wanted to see what I was doing wrong. Vertical smokers require the water stage as a buffer and also keeps the meats from directly dropping flammable juices into the fire, which creates a roundabout and gets out of hand until the meat is toast. My sophomore effort was done with a proper rub, cut down, and water in the pan, along with having used it a dozen times previous mainly with chicken. It was infinitely better, and that was the the real ah-ha moment when I become hooked. Smoking: it's more than just drugs.

I use bricks...I wish lump was better than it is. I got tired of buying a bag and getting a dozen or so large pieces and the rest is a bunch of tiny little flakes, and didn't last for shit...and was very inconsistent with the heat. I started buying bags of kingston pro briquettes. Workin' pretty good. The reason the fire lasts that long is just the bricks...pellets are strictly for smoke (maybe a tiny bit of heat). I set the snake up 3/4 around the kettle...and heat enough in a chimney to get it all started, and then just modulate the intake/exit vents to keep it from going crazy. Usually keeps around 300 for 4+ hours...plus it keeps the heat in for another 45 minutes or so.

The purists can yell all they want, once you cover the pan (or wrap it if not using a pan) no more smoke gets to the meat anyway. You are using a smoker as an oven at that point anyway. I go back in the smoke at the end to set the bark and get a bit more smoke.

The pellets are great, and pretty cheap. I like them better than the wood chips because you get more bang for your buck, and they last longer. The wood chips burn up pretty quickly, while the pellets smolder longer. I even throw them on top of the coals to add flavor when searing a steak.

I used to smoke in a cheapo offset smoker, but got tired of replacing them every year...cheap metal. I tried a couple electric smokers and hated every minute of it. I ended up with the weber when I couldn't bring myself to spend the money on a green egg or the like (same thing if you think about it...the kamodo grills just have more insulation......hmmm....I bet someone sells something to insulate a weber if one of us stoners could bring ourselves to consult the "google").

 

[Mañ'O'Green]

I wish we had taste-a-web so we could share this stuff @Frankthetank that looks amazing.

Ok the cheap and expensive dutch ovens cooked exactly the same! For a quick recap. Cut the butts into chunks, rub with salt, pepper, garlic powder, smoked paprika, and oregano. Refrigerate 4 hours, Hot smoke with apple wood on the Weber indirect with the lid ajar for high heat for 25 minutes, throw in the dutch oven with a bottle of lager and slow cook for 14 hours at 225°F.

Serve with coleslaw on a sourdough roll. The BBQ sauce of your choice is optional but my wife makes this Korean style sauce that kicks ass on it.

Korean BBQ Sauce

3 Tbsp. Minced Garlic

3 Tbsp. Minced Ginger

3 Tbsp. Soy Sauce

1 Tbsp. Siracha

1 Tbsp. Brown Sugar (more if you like it sweeter I don’t)

1 Tbsp. Rice Wine Vinegar

1 tsp. Toasted Sesame Oil

¼ tsp. Pepper

½ tsp Red Pepper Flakes


Coleslaw Recipe


1 Cup Mayo

2 – Tbsp. Sugar

2 – Tbsp. Cider Vinegar (I use 1 Cider and 1 White Wine)

2 – tsp. Pepper

1/2 – tsp. Salt

1/2 - tsp. Dry Mustard

¼ - tsp. Celery Seed (I like more1/2 tsp.)


Bon Appetite!

 

[Frankthetank]

I wish we had taste-a-web so we could share this stuff @Frankthetank that looks amazing.

Ok the cheap and expensive dutch ovens cooked exactly the same! For a quick recap. Cut the butts into chunks, rub with salt, pepper, garlic powder, smoked paprika, and oregano. Refrigerate 4 hours, Hot smoke with apple wood on the Weber indirect with the lid ajar for high heat for 25 minutes, throw in the dutch oven and slow cook for 14 hours at 225°F.

View attachment 1079641 View attachment 1079642

Serve with coleslaw on a sourdough roll. The BBQ sauce of your choice is optional but my wife makes this Korean style sauce that kicks ass on it.

Korean BBQ Sauce

3 Tbsp. Minced Garlic

3 Tbsp. Minced Ginger

3 Tbsp. Soy Sauce

1 Tbsp. Siracha

1 Tbsp. Brown Sugar (more if you like it sweeter I don’t)

1 Tbsp. Rice Wine Vinegar

1 tsp. Toasted Sesame Oil

¼ tsp. Pepper

½ tsp Red Pepper Flakes


Coleslaw Recipe


1 Cup Mayo

2 – Tbsp. Sugar

2 – Tbsp. Cider Vinegar (I use 1 Cider and 1 White Wine)

2 – tsp. Pepper

1/2 – tsp. Salt

1/2 - tsp. Dry Mustard

¼ - tsp. Celery Seed (I like more1/2 tsp.)


Bon Appetite!

Thanks pal! Yours looks great, as well. Very interesting technique. Looks like you got a smoke ring in there as well! Excellent work!

 

[Mañ'O'Green]

Thanks pal! Yours looks great, as well. Very interesting technique. Looks like you got a smoke ring in there as well! Excellent work!

While it was slow cooking in the oven last night the whole house was filled with intense almond wood smoke aroma. So much so that I was worried that I over smoked the meat (is that even possible?). The house may smell like smoked meat all week but the flavor is not overpowering the pork.

 

[Frankthetank]

(is that even possible?

Not in my book!:smoking:

 

[Dr.Bubbles]

I did oversmoke some pork once...it was with some mesquite in my earlier days. As far as fruit, nut and northeastern hardwoods, bring it on. Have had great success with shagbark hickory, hard maple, oak, peach, pecan, and my all time favorite cherry. I will leave the mesquite for brisket exclusively, but my last brisket was with cherry, and was hands down the best brisket I've ever tasted. I did a pepper rub and a true Texas style rub with no sweets. Magnificent, and I didn't miss the candy one bit.

I know what you mean about the wood chips not lasting long enough. I struggled for years with em because that's what was available. Then I went to a high end grill shop and they had Weber 'knuckles'...these 1½-2" cubes of hickory. I was blown away by the performance...they burned almost like briquettes and made for a super easy time. Haven't looked back since. I took down a cherry tree at my suicide friend's mom's house, and brought home a whole truck bed of cherry rounds and logs. I don't see much cherry, even being a tree guy. I cut em down in the basement on the band saw or my little Delta mitre saw into 2" thick slices, like wheels, then use an axe to split those with the grain into blocks. A 8+ hour session only uses maybe 15-20 little blocks. I soak most of em in water for 40m or so, but leave a few dry, and when I feed the beast I go back n forth with lump, damp chunks, and dry chunks which I make into even smaller hunks. If the fire gets too hot, I spray it with a bottle and toss a few wet hunks, if it needs heat I use lump and the dry shit with a tongs to precisely place it.

The biggest problem with my smokers is the fire choking itself out. There is nowhere for the ash to go. The trick is to do a hard reset at the 3.5-4h mark. Take it apart, get the ash out, swap the meat on the two racks, refill the water pan and renew the fire. Put the meat in a pan and keep it in the oven at 225° while doing this. It's pretty much essential with a vertical to do this if you're going more than 4 or 5 hours. One other thing if you ever use one...don't fill the water pan and try to shoehorn it in there full. You have a good chance of dumping it onto your fire...so I've been told...this has never happened to me that time when I was making RyBz on Father's Day...HAHAH. I use a ½gallon pitcher and fill it right in it's home now. Much better.

I'm gonna try your slaw recipe. One question, what kind of and how much cabbage? And how long after it's done till it hits it's prime? I've never made coIeslaw!! I didn't really have any coleslaw that blew my mind till I was maybe 25...and I've never fucking made it. Whoa.

I make a mean ass mac salad though...with Hellman's of course. That's my number one picnic side dish that gets requested. It's got the fine diced mirapoix veggies with some paper thin sliced half moon radishes radishes, it's a little potent at first, but by the time tomorrow comes, gotta add a little more mayo and finish the very light seasoning, it's chilled out and the salad is ice cold and soaked in and "glued" and homogenized on the flavor....ahh...its so good. Anybody had any great corn recently? I love all this live fire and picnic talk and happenings. It's that time of year fo sure.
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