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Special smoking board?

Of course, for no particular personal reason whatsoever, I was wondering if a smoking board (perhaps as a sub-board of the HC board) would be a nice idea for 'hounds to exchange recipes, techniques, tricks & tips, etc., without being drowned out by the heavy traffic already happening on the HC board.

Just a suggestion.

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  1. And for no particular reason either, I'd love it if this happened. It seems to be a rather "lively" topic and it's hard to find sometimes, especially using the words "smoke" and "smoking" to search.

    6 Replies
    1. re: c oliver

      I think it would be great for beginners to help with first steps as well as for seasoned pros to get into drawn-out fights about the "right" and "wrong" way of doing things.

      J/k about the last part. That never happens :-D

      1. re: linguafood

        I guess it's like any other new (to me) technology. I'll learn by doing. I also suspect I'll initiate threads cause I can't find the info even though it's certainly here. I do think it's a good idea. It's not REALLY about cooking IMO.

        1. re: linguafood

          I dunno . . . Do you really want hounds to start smoking? It's really hard to quit.

          And is there a "right" and "wrong" way? Light the cigarette, inhale, exhales, repeat until done.

          (Sorry . . . I couldn't resist. It's just what popped into my head when I saw the thread title ;)

          1. re: gaffk

            But should they start smoking it may be of benefit to teach them how to do it and look like Bogey. The single greatest smoker ever!!

            DT

            1. re: Davwud

              "Of all the gin joints in all the towns in all the world, she walks in to mine."

        1. Maybe a board called "Where there's Smoke" or possibly "Fire & Smoke" or "From Ashes to Eating" or just "The Phoenix" (although that one might get a bunch of Arizonans excited for the wrong reason).

          6 Replies
          1. re: Servorg

            I honestly don't care what the PTB decide to call it. Having it would be nice, however.

            1. re: linguafood

              To me it's along the lines of the cookware board. It's NOT cookware, cause it's about technique. And it's not about cooking cause, again, it's about technique and hardware. I know the PTB don't jump head long into creating new boards but, now that you brought it up, I think it makes sense. Plus those not interested in those subjects won't have to even look at them. Good job, l.

              1. re: linguafood

                Just thinking about ways to "promote" the product. Probably a "by-product" of too much Mad Men viewing...(after all, Jon Hamm is almost chow-centric)

                1. re: Servorg

                  One more board title idea: "Up on Smoke"

                  1. re: Servorg

                    One more - (with all due apologies to Jerome Kern)

                    "Smoke Gets in Your Food"

                    1. re: Servorg

                      Sung by many, sung best by The Platters.

            2. I see your point but "Special smoking" evokes all sorts of things having little to do with food.

              1 Reply
              1. re: MplsM ary

                Yes, I could see that. But once we get beyond that (quite understandable) juvenile reaction, we might be able to move on and think about whether it could be useful for the CH community.

              2. There have been plenty of threads on smoking and barbecue over the years. Woodburner's discussion of a technique for doing a pork shoulder on a Weber Kettle, for example, is a Chowhound classic thread (on par with fourunder's slow cooking beef roasts and Sam's "Magic House"). See http://chowhound.chow.com/topics/608684

                I can't say that I ever before felt that a dedicated Board on the subject was necessary as, for a long time now, several of us have shared our ideas, techniques, trials, and tribulations on the existing Boards. Nevertheless, it seems that the times have changed in the two plus decades I've been makin' barbecue. I mean, us dinosaurs can't help but note, if nothing else, the change in the applicable verb from "barbecue" to "smoke". I always only used the latter for cold smoking and plant products. The World, however, spins and I'm too old to keep tryin' to shove a stick in the spokes.

                I have held fast to my old school notions. For example, the idea that cookin' in the backyard was the sole domain of the XY crowd was a startin' point. Good barbecue is the product of the elements - especially here at the Shore. Cook times are measured in the number of beers consumed while the flesh is on the grates. No attempt is complete until, moments after you hear the phone in the house ring, your wife asks you when it will be ready:

                "Darlin', you know that 'cue's done when cue's done. Tell your Sister to bring a bottle of tequila and we'll share the crusty bark, OK?."

                You get the idea.

                Barbecue, to me, is art, while much of the rest of cookin' is science. It's luck as opposed to odds, it's line fishing as opposed to draggin' a net, it's the beauty of a double stanza as opposed to a double byline. To understand, let me note that I scavenge wood from trees the neighbors cut down. A chain saw and axe are as much a part of my practice as is a pair of tongs and a chimney starter.

                By way of sympathetic parallel, I offer the words of Crash Davis:

                "I believe in the soul, the cock, the pussy, the small of a woman's back, the hanging curve ball, high fiber, good scotch, that the novels of Susan Sontag are self-indulgent, overrated crap. I believe Lee Harvey Oswald acted alone. I believe there ought to be a constitutional amendment outlawing Astroturf and the designated hitter. I believe in the sweet spot, soft-core pornography, opening your presents Christmas morning rather than Christmas Eve and I believe in long, slow, deep, soft, wet kisses that last three days."

                That all bein' said,* and as some of you may know, I'm an open-minded, accepting, guy. I hate being too old to ANYTHING. I know things need to flow and that I need to be fuel for someone's dinner someday. Thus, I wholeheartedly offer this crusty old bastard's imprimatur on the notion of a "Smoking" Board (or maybe they could make it broader and we could just discuss "Outdoor Cooking" or "Grilling and Barbecue"**?). Just promise me that, no matter what kinda newfangled, electric monster you may employ, you guys will discover how fantastically underrated barbecued mutton leg can be (I advise oak and cherry for fuel - avoid mesquite)?

                *Thank you for indulging my need for preface.

                **I will, hereby, reserve the right, in perpetuity, to object to the use of the letter "Q" in the word.

                51 Replies
                1. re: MGZ

                  Or using "Q" as a word. LIke fingernails on a blackboard every time I see or hear it. Phenomenal writing btw. And I like the title "Outdoor Cooking."

                  1. re: c oliver

                    IOU XLNT BBQ would be a message I'd like to get on my phone...(g)

                    1. re: Servorg

                      But, "The brisket's ready. Bring more beer!", would be better,no?

                    2. re: c oliver

                      "And I like the title 'Outdoor Cooking.'"

                      Yeah, in retrospect, that gets my vote too. We could talk hibachi, open pit, Weber, etc. Hell, even dogs on sticks, you know?

                        1. re: jrvedivici

                          Why not? I know people who take one on camping trips.

                            1. re: jrvedivici

                              In North America hibachi are also those small, cast iron charcoal grills, but are called shichirin in Japan. When thewy were introduced the name hibachi was mistakenly used. The name hibachi is also mistakenly used for what is actually a teppan, the long, flat, steel cooking surfaces used in so called hibachi steak houses, more appropriately teppanyaki restaurants.

                              Hibachi actually means fire bowl in Japanese, and they were clay lined wood bowls, or porcelain bowls, filled with charcoal, and used for heating, first by the Samurai and aristocrats, then by the general public, then later for cooking, lighting cigarettes, etc. They were popular in homes and public places for heating until WWII or so.

                              1. re: JMF

                                Thanks for the clarification. Yeah, I thought it was what you first described.

                                1. re: JMF

                                  Thank you, you understood my confusion.

                              2. re: MGZ

                                Although with Outdoor Cooking it would also include camping and backpacking cook, or a fire, etc.

                                Also not all smoking / barbecue is done outside. I had my smoker set up in the garage at my last place with the smoke ducted outside.

                                1. re: JMF

                                  "Although with Outdoor Cooking it would also include camping and backpacking cook, or a fire, etc.

                                  Also not all smoking / barbecue is done outside. I had my smoker set up in the garage at my last place with the smoke ducted outside."

                                  Hell, I'm cool with any euphanism we adopt. I have both a propane grill and a propane turkey fryer/seafood steamer I use to prepare things out of the house, so I don't think that smoking is the best way to limit a new board. Moreover, I love discussing cookin' with real wood. Why not simply call it somethin' like "Cooking Out Of The Kitchen"?

                            2. re: MGZ

                              Hmm, I wonder who said this on another thread:

                              "I find it a bad idea to tell others how they can express themselves or what words/phrases they can and cannot use."

                              1. re: carolinadawg

                                Sometimes, the difference between dictatin' and objectin' can be as hard to see as gettin' that second foot in bounds. Sometimes, there's just that feelin' that it was a good catch. Sometimes, there's that realization that the perspective of the guy on the ground is better than goin' to commercial for an instant replay. Sometimes, it's just time to get another beer and wait for the West Coast game. All 'cue's not the same and all wings don't cost five cents anymore.

                                Nonetheless, Touche, my friend. Touche, indeed.

                              2. re: MGZ

                                I must admit, when I read the subject like of this thread, and saw you had such a lengthy response, I thought you were going to take this into an entirely different direction.

                                1. re: jrvedivici

                                  Lengthy indeed. Particularly enlightening? Hm.

                                  1. re: linguafood

                                    Hell, Lingua, all that verbosity was in support of your idea after all. Indulge an old man occasionally, huh?

                                    1. re: MGZ

                                      Oh, alright. We smokers should stick together.

                                  2. re: jrvedivici

                                    Listen, my friend. When I step to the line and read the defense, I'll make my calls. Your job is to put those 300 plus pounds in the way of that linebacker. Don't worry about what I decide to do with the ball, ok? I'm the one who got drafted early and is gettin' paid the big bucks to get us each a ring, remember?

                                    1. re: MGZ

                                      Further proof, offensive linemen are the most unappreciated of all. I'm so thankful I played defensive line, although for you, I shall block with all my might, Eli MGZ.

                                  3. re: MGZ

                                    BRAVO, MGZ! Geezers Unite!!! That was a Tour de Force!!!

                                    I couls see a board named, very simply, Barbecue, to include all the varieties of cooking inside/outside, with direct grilling, low and slow BBQ/smoking, cold smoking, charcoal/wood and even (gasp) gassers!!! We'll just have to straighten those guys out... or live and let live !

                                    1. re: woodburner

                                      I'm not even sure what "barbecue" means. I use the term "grilling" and will soon be branching out from there.

                                        1. re: carolinadawg

                                          I've never heard it not also used as a verb.

                                          http://en.wikipedia.org/wiki/Barbecue

                                          The point is it's just one method of outdoor cooking.

                                          1. re: c oliver

                                            "I've never heard it not also used as a verb."

                                            Right you are. The ubiquitous and ever popular derivation that gets shortened to "4 Cue" - usually shouted while driving ones car to another driver who has somehow wandered into ones path...slowing one down by at least a millisecond or two.

                                            What about "planking?" As in pinning that side of a salmon to a cedar board (and not laying across some object while maintaining a rigid body) and letting it bask in the reflected glory of ones (fire good...me start fire) flaming pit.

                                            1. re: Servorg

                                              Servorg, you overlooked the opportunities on a washing machine during the spin cycle with an unbalanced load of towels.

                                              1. re: Veggo

                                                Is that an ancient form of twerking by some chance?

                                            2. re: c oliver

                                              Guess you didn't read that wiki page you linked to then. In any event, my point is, it's a food, not a cooking technique, in this part of the world.

                                              1. re: carolinadawg

                                                I think you're not right about that. From wiki

                                                "Contrast to grilling[edit source | editbeta]
                                                Often times the two phrases "barbecuing" and "grilling" are mistakenly used as interchangeable words, although they imply completely different cooking methods. Grilling is a cooking method that uses dry heat, supplied by burning wood, charcoal or gas flame, and the heat is applied to the surface of the food being cooked. Typically food is cooked quickly using this method. Barbecuing is a slower process that uses lower heat and often the food is cooked by the heat of the smoke itself, rather than directly by the heat of the burning wood." (excerpted from North Carolina Barbecue)

                                                You get barbecue by barbecuing. You can't have the latter without the former. And it can also be an adjective, i.e., "barbecued pork."

                                                1. re: c oliver

                                                  Umm, you're completely missing my point. But it's all good. Have a great night!

                                                  1. re: carolinadawg

                                                    I'm truly not trying to. Could you explain please?

                                                    1. re: c oliver

                                                      Barbecue - bar-b-q (n) That semi-annual American summer event featuring Dad in his sansabelt shorts, open toed leather sandals, and black socks, holding tight to a glass of Canadian rye whiskey while arranging charcoal briquettes in a pyramid form on a grill. Common features include: hot dogs, hamburgers, and chicken that is burned on the outside and raw on the inside; Mrs. Johnston's "Famous" potato salad in a mauve Tupperware container; and the lingering stench of Kingsford lighter fluid hanging in the air.

                                                      In other words, semantics schmantics - let's talk about the best way to make beef ribs (I vote indirect grilling)!

                                                2. re: carolinadawg

                                                  This thread is not about discussing semantics.

                                                  1. re: linguafood

                                                    As a folow up to my most recent post, as well as a suggestion as to why some general board about cooking outside/with wood/in the "Norman Rockwell" way, etc., I merely suggest this thread (which I subtly hinted at previously) as a solid example of why a new Board shouldn't be just about "Smoking" or "Barbecue" or "Curing Salmon". http://chowhound.chow.com/topics/912667

                                                    1. re: linguafood

                                                      How can we have a board if we can't even agree on what it means or includes?
                                                      To me, it could include grilling, indirect smoke, cold smoking,
                                                      those Lil Chief smokers, which lots of folks use here in the PNW for salmon, vegetables, types of wood, and anything else that might fit. :)

                                                      "Smoke em if you got em"

                                                      1. re: bbqboy

                                                        So perhaps my suggestion of "Fire & Smoke" is gaining strength then?

                                                        1. re: Servorg

                                                          I like it. Smoking can benefit almost any food as far as I'm concerned, but I'm a bit biased. :)

                                                          1. re: Servorg

                                                            Let's do this one in the key of "A". . . . It's A - Em7 - D - A. Follow me for the changes and watch my foot for the rhythm Oh, and so he don't get ornery, indulge the Big Fella with the first solo on his horn . . . .

                                                            "I've seen fire and I've seen smoke.
                                                            I've seen chimneys that I thought would never light.
                                                            I've seen lonely times when I almost ran outta beer,
                                                            but I always thought that I'd taste barbecue again."

                                                              1. re: MGZ

                                                                How about this one;

                                                                Smoke smoke smoke your meat
                                                                Near a gentle stream
                                                                Merrily, merrily, merrily, merrily
                                                                BBQ tastes like a dream...........

                                                                1. re: jrvedivici

                                                                  Yeah, Man, way I remember it, that's some olden days A - E strummin'. Maybe we could make it more fun as a twelve bar blues, sittin' around as the fire starts to dwindle? Pass the bottle shit, you know? Trade licks on a few guitars?

                                                                  1. re: jrvedivici

                                                                    Smooooooooke, on the waaaaa-ter.
                                                                    A brisket in the Traeger!

                                                              2. re: bbqboy

                                                                Well, it actually wasn't I who suggested the topical board include *any* type of outdoor cooking, which is why I specifically asked for a *smoking* board.

                                                                Whether enough people can agree on the necessity of such a board remains to be seen.

                                                                I'd be perfectly fine with *just* a smoking board to include

                                                                "indirect smoke, cold smoking, those Lil Chief smokers, which lots of folks use here in the PNW for salmon, vegetables, types of wood, and anything else that might fit."

                                                                1. re: linguafood

                                                                  One person's two cents: The subject of smoking foods is broad enough in its application, and deep enough in its intricacies, that there should be MORE than enough available discussion to warrant a dedicated board about "Smoking"....period.

                                                                  YMMV

                                                                  1. re: Monch

                                                                    I believe YM and MM might be identical.

                                                                    1. re: linguafood

                                                                      THERE it is, Lingua!

                                                                      Cheese, to shrimp, to brisket, to andouille....

                                                                      Hot smoking, to cold smoking....

                                                                      Mesquite, hickory, alder, apple....

                                                                      Without even TALKING about timing, equipment, etc....the limited permutations above are significant.

                                                                      Shall I tell the story about buying the Bradley digital smoker in disgust, because I had stupidly overcooked fifteen pounds of hand-made andouille in the wood fired barrel smoker and ruined the whole batch?

                                                                      Whoops...I guess I already did.

                                                                      1. re: Monch

                                                                        I s'pose that my basic qualm would be about how one defines the parameters of what is "smoking". What's the temperature cut off? Does Servorg's salmon pinning count as "smoking"? What about when I do my wings in the chamber of the offset at 300 degrees for around three-quarters of an hour before laquering on sauce and charrin' over the remaining coals? If that isn't, is it "smoking" when I put the wings in the chamber and let 200 degree smoke carress 'em for almost ninety minutes* before I let 'em cool and deep fry crisp before saucing?

                                                                        Should equipment be relevant? Is it only for white coat "smoking" in an electric machine? Can blistered fingered trolls offer their suggestions about how to modify a Home Depot Brinkmann with tiles and a few spot welds so as to permit both indirect cooking and traditional barbecue "smoking"? Can anyone offer thoughts about how to set up to smoke hams before attic aging? Is it ok to make general suggestions that anytime one does an outdoor cook/smoke they should (a) know the source of the heat in order to shut it down in an emergency, (b) have a hose plugged into a working outdoor faucet, (c) maintain a charged fire extinguisher, (d) all of the above?

                                                                        Then, there's that entire debate about how to cook brisket, but I'll put that on the back burner for now . . . .

                                                                        Way I see it, limiting any new board to only "smoking" is on par with limiting "Home Cooking" to only using the oven. Sure, lotsa good stuff can come of it, but did you ever try and pan fry a trout with bacon in the oven? Stir fry vegetables? Boil pasta?

                                                                        *Please note the imprecision of times. That's where skill and style overtake study and science. I mean, I'm sure that new bridge between Oakland and San Francisco is a modern feat, but I'll bet you that the tourists will keep takin' their fog enhanced pictures facing Marin.

                                                                        1. re: MGZ

                                                                          No, all equipment discussions belong on Cookware. :)

                                                                          And semantics (about what is bbq) belong on Not About Food.

                                                                          I'm not sure that creating a specialty board helps a topic. It may keep it from being swamped by more popular topics, but it also isolates it from the general audience. Special Diets shows one or two updated/new threads per day. Vegetarian seems to be down to 1 every 4 days. Spirits is doing much better.

                                                                          1. re: paulj

                                                                            I think that was very well put. I just think we may consider the importance of exposing notions to a "general audience" differently.

                                                                            For what it's worth, here's a funny old discussion of "barbecue semantics". http://chowhound.chow.com/topics/835563

                                                                            1. re: paulj

                                                                              I'm not sure that creating one would HURT the topic and it would relieve those not interested from having to even see the topics. And I frequently think that "Cookware" is awfully broad so perhaps an occasional spinoff could help.

                                                  2. Smoking, as in after dinner cigars, or BBQ?

                                                    4 Replies
                                                      1. re: linguafood

                                                        Well we've already added the other fine living topics, wine and cheese....

                                                          1. re: paulj

                                                            If you had read the OP, you'd have figured it out.

                                                      2. While the issue is reviewed, please take a look at the forum at the Bradley Smoker website.

                                                        There are some serious folks on that site: http://forum.bradleysmoker.com/

                                                        17 Replies
                                                        1. re: Monch

                                                          Yeah, it's a great forum. I don't post much there, but I love to read it and find out new things folks are doing.

                                                          1. re: JMF

                                                            Agreed. I own a Bradley, and love it, and that's what attracted me to the forum. However, the advice is so transferable to other smoking tactics, that it makes it valuable to almost anyone.

                                                            Take away that resource, and my Ruhlman "Charcuterie" book, and I'd be lost in the smoking wilderness!

                                                            1. re: Monch

                                                              Oh, no!!!!! Is that a cookbook I need?????

                                                              1. re: c oliver

                                                                I would NEVER seek to define the needs of another, especially regarding cookbooks.

                                                                However, with the guidance of Messrs. Ruhlman and Polcyn I am now doing bacon, pastrami, corned beef, and other delights from scratch.

                                                                I am a hero to my little carnivorous S.O.!!

                                                                1. re: c oliver

                                                                  Ruhlman just did a new edition of Charcuterie... It came out last week. I have the original, but now have to get the new edition.

                                                                  1. re: JMF

                                                                    I looked at it on Amazon yesterday and it was $30+. Maybe I'll wait and get my feet wet with some more basic things. If you want to sell your original one, you can email me (address in profile)

                                                                    1. re: c oliver

                                                                      It's $21 on Amazon and has been every time I looked at it. $35 may be the cover price.

                                                            2. re: Monch

                                                              I've been there, and found it to be a bit overwhelming. Also, a lot of repeat posts (my first chicken, etc.).

                                                              But I'll hang out over there for a while, anyway.

                                                              1. re: linguafood

                                                                My smoker wound up being backordered so we won't have it til we return. You'll be a pro by then. I also have found that forum to be a bit overwhelming. Good luck, l

                                                                1. re: c oliver

                                                                  I'm debating a brief stop at Barnes & Noble to find some 'Smoking for dummies' equivalent....

                                                                  Slow learner here '-)

                                                                  1. re: linguafood

                                                                    Til we get our own board :) maybe this one:

                                                                    http://chowhound.chow.com/topics/834954

                                                                    I'm an instruction follower. Wouldn't consider winging it with something like this.

                                                                    1. re: c oliver

                                                                      Ah, good'un. I'll hafta check it out.

                                                                      I hate instructions and generally wing it, but in this case, I'll need some assistance.

                                                                      1. re: linguafood

                                                                        At risk of being stoned to death here, I think it would be useful if more women learned the complexities and intricacies of smoking meat and fish. It has been the NFL of cooking for too long.

                                                                        1. re: Veggo

                                                                          I don't know how gender is relevant for this particular method of cooking, but hey -- the more people smoke meat and fish, the better.

                                                                          I know 'nuff men who couldn't "man" a grill properly if their lives depended on it.

                                                                          1. re: linguafood

                                                                            I'm agreeing with you - gender shouldn't be relevant. The more the better, and the payoff is delicious.

                                                            3. Well, for now I bought a couple books to get me started/improve my technique -- Jeff Phillips "Smoking Meat" and, just for good measure, Steven Raichlen's "How to Grill".

                                                              That'll be a start.

                                                              3 Replies
                                                              1. re: linguafood

                                                                Ooh, I have that Raichlen book. Will check it out.

                                                                  1. re: chileheadmike

                                                                    Yah, I almost got that. Not enough pictures :-D

                                                                    Maybe my next purchase.... or a present. I have a birfday coming up.

                                                                1. So.... do the PTB have any opinion thus far on the possibility of such a board, to be named whatever?

                                                                  2 Replies
                                                                  1. re: linguafood

                                                                    It's something we're definitely considering, and we're listening to all of the ideas in this discussion.

                                                                    1. re: paulj

                                                                      I'm aware of the manifold discussion boards on smoking out there in the wonderful world of the webz.

                                                                      Why not have a similar resource here on CH?

                                                                      1. re: linguafood

                                                                        I agree. If CH were never going to duplicate information available elsewhere, then it would cease to exist. And wouldn't need to exist.

                                                                    2. Has the Cheese board proven to be successful? If so, an Outdoor Cooking board sounds very interesting.

                                                                      3 Replies
                                                                      1. re: HillJ

                                                                        I'm not on it much -- sadly, not having lots of cheese these days -- but it seems quite lively, with the CHOTM going, for example.

                                                                        1. re: linguafood

                                                                          The Cheese board appears to ebb & flow. I find the reading/discussions even when I'm not participating so worthwhile. I'm thinking the same would happen with an Outdoor Cooking board. I cook outdoors year round have a ton to learn.

                                                                      2. If I may add my opinion:
                                                                        I think I would use and enjoy such a board, no matter what the name of it. But for what it's worth, I really like the idea of "Outdoor Cooking" or some such. Not for the name itself, but for the content that I assume would be included. I love my smoker and barbecuing, but I also really enjoy my many grills, my equipment for open-fire cooking, my outdoor stoves, and the wood-burning oven that I hope to build on my patio. Outdoor cooking ideas from other 'hounds are something that I would like to see.

                                                                        6 Replies
                                                                        1. re: Cheez62

                                                                          I agree although we don't have as many toys as you :) With its own board, I think we outdoor cookers (we cook 12 months a year, even in snow storms!) would share little bits and pieces that go by the wayside in the broad picture of "cookware" or "home cooking."

                                                                            1. re: Cheez62

                                                                              I'm still not convinced that such a board is necessary, but if it's going to happen I agree with you that it should be called Outdoor Cooking

                                                                                1. re: bbqboy

                                                                                  I think that's dangerous enough that it shouldn't be discussed except to warn people.

                                                                                  1. re: bbqboy

                                                                                    That's how people get their name in the newspaper, often posthumously.

                                                                              1. Hi all,

                                                                                Thank everyone who participated here. We're going to create a new board based on what we've read here, hopefully next week. I'm not sure of what the title will be yet, but the board will include discussions about BBQ, smoking and grilling.

                                                                                More details soon, and looking forward to the discussions on this new board when it launches!

                                                                                30 Replies
                                                                                1. re: Dave MP

                                                                                  Dave, thanks to all you kids at CH! I think it will be worthwhile to split it off from other kinds of "cooking." If I can help sort any old threads out, I'll be glad to pitch in.

                                                                                  1. re: Dave MP

                                                                                    Cool, thanks Dave. There is a lot I want to learn, and I would like to minimize my trials with errors!

                                                                                    1. re: Dave MP

                                                                                      Doing a smoky little awesomeness dance right here, right now.

                                                                                      Muchas, OPTB!

                                                                                      1. re: linguafood

                                                                                        You started the ball rolling and I really appreciate that. We can learn a lot, can't we?!?

                                                                                        1. re: Dave MP

                                                                                          That's great! I really look forward to reading and participating in the content on that board. It should be fun!

                                                                                          1. re: Cheez62

                                                                                            Hopefully it's not going to be allowed to be very argumentative. I'll be there to learn and perhaps later on to contribute but a bunch of chest-thumping pseudo-pitmasters will, for me anyway, be a real turnoff. Just sayin'.

                                                                                            1. re: c oliver

                                                                                              "Hopefully it's not going to be allowed to be very argumentative"

                                                                                              Sheesh, why would it be different from any other board?

                                                                                              1. re: ratgirlagogo

                                                                                                I think topics like grilling, knives, cookware seem to bring out those who want to fight rather than discuss.

                                                                                                1. re: c oliver

                                                                                                  Have I already misunderstood parts of the welcomed topics for the new Smoking board? The new header description includes equipment and techniques along with other suggestions...

                                                                                                  1. re: HillJ

                                                                                                    Oh, no, sorry. I was just saying that site-wide those topics seem to get pretty heated.

                                                                                                    1. re: c oliver

                                                                                                      lol..k. off to buy a pork butt & some ribs...I've got to start applying some of these recommendations.

                                                                                                      1. re: HillJ

                                                                                                        Ditto. Seeing some ribs in our near future. One thing I'm slightly concerned about is I'm going to wind up with WAY too much smoked meat for two people. I'll be FoodSavering most of the pork shoulder today and freezing. I suppose I can begin taking as hostess gifts :)

                                                                                                        1. re: c oliver

                                                                                                          Time to throw some more dinner parties.

                                                                                                          1. re: c oliver

                                                                                                            I've got big eaters and lots of neighbors who will follow the smoke signals to my back gate :)

                                                                                                            but I'll keep the pork candy, char'd pcs for me & dh!

                                                                                                            1. re: HillJ

                                                                                                              We live in fire country so before we used it the first time, I let our nearest neighbor know that if they saw or smelled smoke, not to worry. Our older, smaller dog is totally enraptured by this meat. She's not the suck anything down type so this speaks to the quality :)

                                                                                                              1. re: c oliver

                                                                                                                I envy your location-great visual (for me).

                                                                                                                1. re: HillJ

                                                                                                                  In our opinion, it's one of the most beautiful places on earth but we and our local govt. take fire VERY seriously. We actually have defensible space regulations and get inspected. Now back to our regular programming :) But now that I think about it, this Bradley smoker seems like a very safe piece of equipment.

                                                                                                2. re: c oliver

                                                                                                  I've found with BBQ that it's the definition that gets people riled up, not the actual techniques of cooking it.

                                                                                                  1. re: JMF

                                                                                                    Good to know. I'm keeping my fingers crossed. But we now have that great gold star :)

                                                                                                  2. re: c oliver

                                                                                                    There's already 1 or 2 in here who like to argue...we'll just have to rat pack her early and often (or him)

                                                                                                    1. re: BiscuitBoy

                                                                                                      Oh, I'll have the mods take care of that, trust me.

                                                                                                      1. re: linguafood

                                                                                                        Be cool, lingua, or I'll take my Cue Party friends who provided the needed votes in your favor, and we'll shut down the new Board until we get you to agree to defund any discussion of electric smokers or propane grills.

                                                                                                        1. re: MGZ

                                                                                                          Cool as a cucumber, my dear. Always. Until people here get in a pickle.

                                                                                                          1. re: linguafood

                                                                                                            Hat's off, ma'am. Just remember, it's gonna require me agreeing to bypass the Hastert rule to lift the debt ceiling in order to continue to finance the pickles we already agreed upon.

                                                                                                    2. re: c oliver

                                                                                                      Well, in the Chowhound spirit, I have to agree with ratgirl - "why would it be different from any other board"? Otherwise, I don't anticipate such issues. I am a long-time member of another bbq board, and I rarely see any such difficulties there. Almost all of the guys seem quite supportive, and always willing to share ideas. I am hoping for that, with a Chowhound bent. I think it will be good.

                                                                                                      1. re: Cheez62

                                                                                                        I'm looking forward to being one of the "guys" even though I'm a "gal" :)

                                                                                                        1. re: c oliver

                                                                                                          My apologies! I in no way meant to slight you, or other "gals" who may join the rest of us in enjoying a bit of thin blue smoke :-)
                                                                                                          I should know better. Some of the most interesting and fun stuff I see on that other board comes from a cowgirl in Oklahoma!

                                                                                                          1. re: Cheez62

                                                                                                            I wonder if Condoleezza Rice likes to smoke food? :)

                                                                                                3. hey congrats lingufood! looks like a new board is in the works.
                                                                                                  cheers!

                                                                                                  1 Reply
                                                                                                    1. re: linguafood

                                                                                                      Glad this worked, lingua, just remember, y'all promised to post about barbecued mutton . . . .

                                                                                                      1. re: MGZ

                                                                                                        I just bought a new propane gas grill. I wasn't really in the market for one, however I found one mislabeled/priced at Lowes and it was one of the "true infrared" grills which have intrigued me. So I brought it home Saturday! Not being familiar with cooking on this infrared thing I did over cook my steaks :-( but I am looking forward to some more experimentation. It also has a side burner AND a side griddle so I'm looking forward to expanding my out door cooking possibilities.

                                                                                                        Apparently this grill is smoke/ing friendly, which is not something I have experimented with before, so PLEASE feel free to share some tips!!! (anyone/everyone)

                                                                                                        1. re: jrvedivici

                                                                                                          Cool new toy. Lots of trials and probably a few more errors ahead, but you will learn the nuances, temperatures, and timing. Important to have a chair and a glass of wine nearby. An untended grill leads to burned meat!

                                                                                                          1. re: jrvedivici

                                                                                                            Gas grills can sorta infuse a smoke flavor (with a box or drawer) but can't truly smoke meats, veg with same result as a low, slow fire, or even the electrics

                                                                                                            1. re: BiscuitBoy

                                                                                                              The manual says you can use different wood chips on-top of the infrared grates. I've NEVER played around with smoking but I would love to start experimenting.

                                                                                                              1. re: jrvedivici

                                                                                                                Start with a bag of mesquite chips, soak a handful in water about 10 minutes. They impart an incredible flavor.

                                                                                                            2. re: jrvedivici

                                                                                                              Hell, Junior, for a big, ol', friendly 'hound like you, I'd typically, and gladly, trade booze for advice, 'bout damn near anything - except infared grills and climbing in the Himalayas. To be fair, I don't ever wanna try either unless I'm really, really, really stoned, and that don't sound like a good idea to me (though, the idea of barbecued Yak at the Second Base Camp might be tasty - especially if I'm really, really,really stoned - I've heard that Sherpa weed is outta sight).

                                                                                                              I note this, ultimately, not because I like to trouble you, or enjoy makin' you laugh, but, more importantly, because it highlights the breadth we might cover with lingua's new board. I mean, I'm old enough to accept the fact that my crusty bastard approach to smoked meat is bein' replaced by you kids and your newfangled toys.

                                                                                                              Ask your friends to teach us somethin' new, Big Man, and I'll bring some grain whiskey my buddy and I been workin' on distillin' ("um, What permits officer, my Partner's a lawyer") to your place to see what you've learned. Maybe you could convince me to add to the five "grills" I use out back now?

                                                                                                              Either way, please feel free to post a query about mutton on your new machine. That'll help bring lingua's quest full circle, and, If you get that right, I'll even break down and drink vodka in tribute (potato, Polish-style, only).

                                                                                                              1. re: MGZ

                                                                                                                My Polish friend's grandfathers' favorite phrase was "mooore....vodka!" Same for Bela Karolyi, although he favors vodka slammers with club soda.

                                                                                                                1. re: MGZ

                                                                                                                  Sooooooooooooo not a fan of the infrared grill? Dammit!

                                                                                                                2. re: jrvedivici

                                                                                                                  What brand/model propane infrared grill?

                                                                                                                3. re: MGZ

                                                                                                                  I did? Huh. I think next on our list is a side of salmon and/or some spare ribs....

                                                                                                                  1. re: linguafood

                                                                                                                    We just got home and the Bradley smoker was sitting waiting for it. In anticipation we bought an 8# pork shoulder so we'll be studying up today and smoking it tomorrow.

                                                                                                                    I've got apple, maple and hickory bisquettes. Any preference? I thought about combining all three. Bad idea? I believe JMF warned against mesquite as it can be too acrid. Any recs are appreciated.

                                                                                                                    And thanks again, linguafood, for getting this started.

                                                                                                                    1. re: c oliver

                                                                                                                      I'm no fan of mesquite. I just don't like it. I can tolerate it if it's an open pit. But once there's a lid on it, yes, acrid is the word for it. Yuck.

                                                                                                                      Hickory and pork go well together, as do Apple and pork. I've never combined the two. Not that it couldn't be done.

                                                                                                                      I use pecan or grape vine for chicken. And a combination of hickory or pecan and cherry for brisket.

                                                                                                                      1. re: chileheadmike

                                                                                                                        Years ago, as part of an rural living class, we camped for a week in a Texas cowpasture, and cooked our food with mesquite wood (deadfall from the surrounding trees). So I got more than my fill of that acrid smoke.

                                                                                                                        Without much hardware (grills or grates) I made a fire pit about 3' square, fed logs into a fire in the middle, buried coals in the ashes at night, and hung pots from branches suspended overhead.

                                                                                                                        While it worked, I prefer to use a simple camp stove, using alcohol or butane for fuel.

                                                                                                                        1. re: paulj

                                                                                                                          Phew! I was worried we were going to start talking cow patties....

                                                                                                                        2. re: chileheadmike

                                                                                                                          I'm surprised by all the mesquite bashing. I prefer it. Fortunately, there are woods for every taste. Hickory and pecan and cherry serve a different useful purpose while they are alive, bearing nuts and fruit. Mesquite doesn't, except it yields beautiful furniture including my dining room table and chairs which I had made by a wonderful craftsman in Guanajuato, MX.

                                                                                                                          1. re: chileheadmike

                                                                                                                            Just "seasoned" the smoker with a combo of hickory, maple and apple. All ready to smoke tomorrow :)

                                                                                                                            I believe that all the trees mentioned are relatively short-lived so they do double duty. I like that.

                                                                                                                            1. re: c oliver

                                                                                                                              The pedestal base of my mesquite table is probably 200 years old. Judging by the color of my side table, more than 300. Mesquite turns from caramel to chocolate, given a few centuries. I wanted to buy a mesquite stool that was as black as onyx and probably 400 years old, but it was not for sale at any price. Apart from burning mesquite as fuel, if has fascinating characteristics.

                                                                                                                            2. re: chileheadmike

                                                                                                                              I just started reading through Smoke & Spice. Regarding the use of mesquite they say: "The mystique wood of recent decades, mesquite is also America's most misunderstood wood. It's great for grilling because it burns very hot, but below average for barbecuing for the same reason. Also, the smoke taste tuns from tangy to bitter over an extended cooking time. Few serious pitmasters use mesquite, despite a lot of stories about its prevalence in the Southwest." Make sense.

                                                                                                                            3. re: c oliver

                                                                                                                              Agree w/Mike about mesquite. For pork, I go with hickory, maybe a piece or 2 of oak. Slap a rub on that thing, let it sit overnight, and smoke in the morning. A piece of shoulder that small will be done late afternoon, easy

                                                                                                                              1. re: BiscuitBoy

                                                                                                                                Hey,, thank, chile and biscuit (mmm, that sounds pretty good). I don't think I'm even ready for the Bradley forum. They make everything sound hard. Y'all don't. And thanks for the confirmation re mesquite. I've read so much here the last month or so and thought I remembered to ixnay the mesquite.

                                                                                                                                1. re: c oliver

                                                                                                                                  It's not that hard. Really. You'll do fine.

                                                                                                                                  1. re: chileheadmike

                                                                                                                                    Thanks. Every time I start something new it's scary and then I look back and wonder why I was freaking :)

                                                                                                                      2. "slow learner..." I always suspected! Fine weather for it anyway:

                                                                                                                         
                                                                                                                        1 Reply
                                                                                                                        1. re: BiscuitBoy

                                                                                                                          All weather's all good for "outdoor cooking". It's just in how one adjusts to it. A strong Northeast wind here at the Shore, for example, will add two hours to the cook time for my pork shoulders.

                                                                                                                          After all, ain't this why we're getting the new Board?

                                                                                                                        2. OK. Upon reflection, I had some thoughts and suggestions for the new Board:

                                                                                                                          First, Indoor Smoking should get a backseat. You know, maybe call the Board, "Magic with Meat under the Moonlight . . . and How to Try and Replicate the Same in your House without Calling 911"?

                                                                                                                          Another Idea for a name and scope could be "Grilling, Barbecue, and Other Ways to Make Your Neighbors Hungry".

                                                                                                                          I also like both, "Ovens Suck" and "How Long Until Dinner's Ready?" as titles.

                                                                                                                          One additional thought, maybe, we could try, ""Smoke 'em if You Got 'em . . . Otherwise Help Me 'cause I do".

                                                                                                                          And, finally, less jovially and, therefore, more "likely to succeed", perhaps, simply, we group the whole thing up into some amorphously labeled Board as "Cooking Outside the Kitchen".

                                                                                                                          Admittedly, however, my gut preferences would be "Wood, Flint & Steel" or "Cookin' Without a Plug"..

                                                                                                                          7 Replies
                                                                                                                          1. re: MGZ

                                                                                                                            Or maybe "cooking out of range of your smoke alarm".

                                                                                                                            1. re: Veggo

                                                                                                                              What's a "smoke alarm"? Is that like your buddy's wife who screeches when you light a joint? Or, the guy next door who looks over the fence and yells, loudly, back towards his house. "Honey, those assholes are makin' barbecue again"?

                                                                                                                              1. re: MGZ

                                                                                                                                While seasoning ours last evening, it occurred to us sooner rather than later to close to the door to the outside where the smoker sat since just a foot or so inside the door was one of the smoke detectors. I'm also going to let our neighbors know about our new toy. We live in fire country and the smell of wood burning is quite worrisome. Can't wait to put the pig part on in a bit.

                                                                                                                                1. re: c oliver

                                                                                                                                  "Can't wait to put the pig part on in a bit."

                                                                                                                                  Savor a few bites for me, please?

                                                                                                                                  1. re: MGZ

                                                                                                                                    You better believe it! Yesterday we bought avocados, corn tortillas and jalapenos. Already have rice and black beans to cook up. We deliberately decided our first foray would be pork shoulder cause we cook them a lot and have a real sense of how much wiggle room we have temp wise. Also it's probably our fave meat.

                                                                                                                                    1. re: MGZ

                                                                                                                                      Smoked pork shoulders make for incredible tacos with either corn or flour tortillas. My traditional additions are diced onion, cilantro, pineapple pieces, and a mild chili sauce like Cholula or Linghams.

                                                                                                                                      1. re: MGZ

                                                                                                                                        Just assembled the Maverick smoker thermometer. VERY cool.

                                                                                                                              2. So many of you are far from beginners but while reading this morning I caught this link and thought some might find it enjoyable.

                                                                                                                                http://www.seriouseats.com/maps/barbe...

                                                                                                                                43 Replies
                                                                                                                                1. re: HillJ

                                                                                                                                  What a COOL site. Lamb intrigues me. And it really is time for me to start stuffing casings instead of just making bulk. What a fun time this is going to be. Bob's as excited as it. Thanks for this HJ.

                                                                                                                                  1. re: HillJ

                                                                                                                                    Guardian of the Feast is my favorite and this work of art has been featured in print and tv for some time but check out these bbq grills/smokers!

                                                                                                                                    http://www.neatorama.com/2006/06/08/t...

                                                                                                                                    1. re: HillJ

                                                                                                                                      AMAZING!!! That's gotta be the ultimate "boys and their toys" site :)

                                                                                                                                        1. re: c oliver

                                                                                                                                          I agree that's very cool stuff. I also admit that I'm partial to the swinging tailgait grill. But, just promise, you'll be careful if you search Google for "girls and their toys"? There is at least seventy percent less steel and a lot more plastic.

                                                                                                                                          1. re: MGZ

                                                                                                                                            More plastic maybe, but fewer blow-up dolls.

                                                                                                                                      1. re: HillJ

                                                                                                                                        NYC pitmasters? Bah! I think those are the historic areas,
                                                                                                                                        but styles, woods, and meats have migrated all over the map (literally and figuratively)
                                                                                                                                        in the last 10 years. Anyone can do anything anywhere nowadays, and that's a good thing.
                                                                                                                                        As an aside, the American Royal BBQ fest is this week in KC.
                                                                                                                                        A huge Party-
                                                                                                                                        http://www.americanroyal.com/events.a...

                                                                                                                                        1. re: bbqboy

                                                                                                                                          I didn't write the information I shared it. Contests/competitions are legendary in this realm of cooking-no need to remind anyone who enjoys BBQ of that.

                                                                                                                                          1. re: bbqboy

                                                                                                                                            We used to do the Royal every year. 2005 was our last time doing it. Just too many stupid drunks to deal with and we started doing smaller competitions. I still kind of miss it though.

                                                                                                                                            Interesting that when we started doing completions in the mid-90's, all pork in KC was sliced. You rarely saw pulled pork. Pork cooked to a high enough temp to pull was considered overcooked. Now it's just the opposite, I don't remember the last time I saw sliced. I blame Al Gore and the internet for mixing regional barbecue styles. At that time, very few outside of KC had ever heard of burnt ends.

                                                                                                                                            1. re: chileheadmike

                                                                                                                                              I'm glad to read this. I grew up in the South and had never heard of pulled pork. Then it was everywhere with everyone swooning over it.

                                                                                                                                            2. re: bbqboy

                                                                                                                                              bbqboy, what do you mean by "NYC pitmasters? Bah!" ?

                                                                                                                                              1. re: JMF

                                                                                                                                                Like everything else NYC will now claim itself as the center of the BBQ universe. I just thought the seriouseats piece was the same old same old recapped by someone who went around the big city and got their opinions, not any research in the field. Oh well, we'll have plenty of time and space to joust and cajole on the new board. All good. CHM above has it right.
                                                                                                                                                Blame the internet for the mutation and cross breeding of styles. :)

                                                                                                                                                1. re: bbqboy

                                                                                                                                                  Really? That's your take away. Okay. I misunderstood. I thought you were heading in the direction of a BBQ pissing contest. Everyone CLAIMS to have the center on xyz food. It's sometimes the nature of 'masters'....

                                                                                                                                                  1. re: HillJ

                                                                                                                                                    Naw, I'm a lover, not a fighter. I just thought the overview was pedestrian. Besides, neither CHM or I live in KC anymore so all we can claim is heritage. :)

                                                                                                                                                    1. re: bbqboy

                                                                                                                                                      It is pedestrian and who knows maybe intentionally. bbqboy-with a s/n like that one might assume your expertise but I've got a ton to learn (& hope to) and I'm going to also assume I'm not alone. :)

                                                                                                                                                      1. re: HillJ

                                                                                                                                                        You're right. Point taken. :)

                                                                                                                                                  2. re: bbqboy

                                                                                                                                                    That specific Serious Eats piece was lame, but if you do a search on their site you will find some serious bbq stuff.

                                                                                                                                                    I won't claim that NYC is the center of the BBQ universe, but over the last ten years bbq has become pretty big here.

                                                                                                                                                    I myself learned to cook authentic bbq at a whole hog, log fired bbq joint in Georgia back in the 90's, although I had been doing rotisserie pig roasts with friends since the early 80's. The bbq in Georgia was just a rack about three feet off the ground that could hold a 1/2 dozen butterflied hogs and a bonfire was lit each night under the rack and when the flames died down the hogs were thrown on and every now and then some more wood was added.

                                                                                                                                                    Several of the writers at Serious Eats, former and present, are Kansas City Barbecue Society certified bbq judges. One of the writers has judged at The Jack. Another has been part of Robbie Richters top award winning team.

                                                                                                                                                    NYC does have some of the best pitmasters in the country, and there are several styles being made, and even new ones being created. Zac Pelachio's Fatty 'Cue is one place doing wild stuff with a bbq smoker.

                                                                                                                                                    I knew and helped out several NYC teams/restaurants pitmasters at events and competitions back 8-10 years ago, and many have won top competitions. Adam Perry Lang of Daisy May's BBQ won Grand Champion honors at the World Pork Expo and first place for his Pork Shoulder at the Kansas City American Royal. Robbie Richter formerly of Hill Country and Fatty 'Cue won dozens of major competitions, I think he even won The Jack, and is now opening a place called Roadhouse LA. Big Lou Elrose formerly of Hill Country and now at Wildwood and Scott Smith of RUB BBQ (which had to close after a Hummer went out of control and drove into the restaurant, plus a big hit from Hurricane Sandy) to mention a few more, are all excellent pitmasters.

                                                                                                                                                    1. re: JMF

                                                                                                                                                      Ever consider writing for SE? You provided more intel than I've read on BBQ in the last month. Thanks.

                                                                                                                                                      1. re: HillJ

                                                                                                                                                        I know the folks at SE. I could probably write for them but I'm done with writing articles. No money to them anymore. I have 649 paid, published articles on food/drink to my name. I think my next writing is to move on to books. I've been thinking about that for awhile.

                                                                                                                                                      2. re: JMF

                                                                                                                                                        And FWIW, I didn't think the piece was lame (or I wouldn't have shared it here) I thought maybe it was incomplete (ya think) or a work in progress thru the site; something SE often does.

                                                                                                                                                        1. re: HillJ

                                                                                                                                                          Yes, incomplete is a better word than lame.

                                                                                                                                                        2. re: JMF

                                                                                                                                                          After reading a few articles about Fatty Cue, I wanted to like it and visit, but "wild" may be the best description of the menu...pork cheek and chicken liver mouse don't really impress me

                                                                                                                                                          1. re: BiscuitBoy

                                                                                                                                                            I've not had pork cheeks but LOVE beef cheeks! Maybe I should smoke a whole head and then just pick at it.

                                                                                                                                                            1. re: c oliver

                                                                                                                                                              Nah. No need to mess with the whole head. Just get some jowls. e.g.: http://www.alibaba.com/showroom/pork-...

                                                                                                                                                              1. re: MGZ

                                                                                                                                                                Ooh, but the whole head sounds sooo good and my Latino market has them all the time. Usually cut in half but they're always happy to get for me what I want.

                                                                                                                                                                1. re: c oliver

                                                                                                                                                                  Far be it for me to ever turn down gettin' head. I am sincerely a really big fan, after all. I simply thought I'd be a nice guy and suggest an alternative that might require less effort, commitment, or clean up.

                                                                                                                                                                    1. re: MGZ

                                                                                                                                                                      I remember Sam reminiscing over whole pig heads and picking at the meat. I cook beef cheeks pretty regularly so they're a definite. Keep intending to fix beef cheek ravioli a la Babbo.

                                                                                                                                                                      1. re: c oliver

                                                                                                                                                                        I once indirectly grilled the face of a forty pound Striper. Maple and Apple wood if I recall, and basted with Pinot Gris, cilantro, and chopped chiles. That was good head, indeed.

                                                                                                                                                                        1. re: MGZ

                                                                                                                                                                          Yesterday was our first time using a Bradley smoker. Except for refilling the water 'bowl' once, it took NO tending. I really liked that.

                                                                                                                                                                          1. re: c oliver

                                                                                                                                                                            In time, due to the "soon-to-be-created" new Board, you'll learn the differences between "smoking" on the Bradley and "indirect grilling" on an offset or a kettle. That's why this whole thing works. I mean, you wouldn't want to use a pair of pliers to change spark plugs, would ya? Tending is not a bad word.

                                                                                                                                                                            1. re: MGZ

                                                                                                                                                                              Oh, I've been indirect grilling for about 25 years.

                                                                                                                                                                              1. re: c oliver

                                                                                                                                                                                Great. Then you know that the Bradley ain't gonna be the right way to cook a Striper head or beef ribs, same as it is that a set of metric Allen wrenches ain't gonna help you hang dry wall.

                                                                                                                                                                                As I said elsewhere on these Boards, in another way or two. I'm gonna sit by the fire and play my blues on that ol' Resonator in my bag. I'll leave that Marshall amp in the closet 'til it's needed and I get too soft to play it from the soul. See you on the new Board. . . .

                                                                                                                                                                                1. re: MGZ

                                                                                                                                                                                  Actually the only beef ribs I ever cook are short ribs. For pork ribs, I already have a dozen or more recipes for doing them in the smoker.

                                                                                                                                                                                1. re: BiscuitBoy

                                                                                                                                                                                  Hell, Boy, sit down, take a pull from this jug and remember I been sayin' that for a long time and in a lotta ways. All good, no? Have axe will eat, right?

                                                                                                                                                                    2. re: c oliver

                                                                                                                                                                      Fatty cue has an aMAZing appetizer of coriander-cured bacon. It's a big fat slice of some of the best bacon I've had.

                                                                                                                                                                      I dream of that bacon sometimes....

                                                                                                                                                                      1. re: linguafood

                                                                                                                                                                        http://fattycue.com/menus/west-village

                                                                                                                                                                        We are SO overdue for an NYC visit. Our SIL is there now. I'll pass this along. What an amazing sounding menu, including the bacon. Thanks.

                                                                                                                                                                        1. re: c oliver

                                                                                                                                                                          I'd go to the Brooklyn branch. I wasn't too impressed with the WV one. Too hip, too busy, not as good.

                                                                                                                                                                          1. re: linguafood

                                                                                                                                                                            Really???? Hipper than Brooklyn? Wow, that's pretty hip, isn't it? :) Actually heard back from SIL and he's 'along for the ride' to Dutch.

                                                                                                                                                                            1. re: c oliver

                                                                                                                                                                              Oh, they're both überhip and crazy loud -- in fact, the music got so loud over the course of the evening we didn't linger much. Likely the point of the blasting sound levels, anyway.

                                                                                                                                                        3. I'm looking forward to the new board. I'm curing 14 lbs. of pork loin in curing salts and herbs right now for Canadian bacon, and will be smoking it this coming weekend.

                                                                                                                                                              1. re: Jacquilynne

                                                                                                                                                                There is a ton of content in there already, what did you do move old content from other boards? Time consuming eh?