db,

what are the potatoes? you always have them with steak also so i'm curious.

edit: everything else (especially the bacon) looks great!

they're just frozen ore ida potatoes called grillers

All,

A friend smoked brisket and ribs and chicken all day yesterday. (sorry for crappy quick picture, had to sneak it in in middle of party)



He also makes his own BBQ sauces.



The brisket was quite good, but holy **** the ribs and chicken were ****ing amazing.

pretty disappointed this thread doesn't have much action and it's toward the end of labor day weekend....

I have my smoker fired up and making three racks of baby backs, chicken wings, hot italian sausages and ABT's, having my fantasy football draft but will try to snap some pics of the spread when done...no guarantees

I live in Bangkok and smokers are barely available. An imported weber smoker is $1,000+.
I found a shop that has some 55gal drums that used to hold olive oil and he'll fabricate a uds for me. Anyone have any design tips? Seems pretty straight fwd but just wondering if anyone has any experience they want to share.

I prefer going the vertical method for 55 gallon drums. Built a bunch of these back in shop class when I was in High School that was pretty much based on this design.



The main difference is we fabricated a round fire grate that could be moved to the higher cooking grate positions if you wanted to use it as a grill as well.

Only problem is you may find it hard to locate the round cooking grates in Bangkok, but these are also easily fabricated out of expansion metal if you have access to that.

Should look something like this when it is done, except we added a fire door at the bottom so you could add wood/charcoal if necessary during the cook.



Also, do not forget the thermometer. It is a must for getting the temp right and making great BBQ.

Thanks Cowboy.
I'm not expecting to be able to find round grills off the shelf but I think easily fabricated, there's a welding so on every corner here. If I keep the flat top as opposed to a dome like a weber top, I can still have room for 2 cooking grates? That would make life easier.

With 2 cooking grates, which are removable, you won't be able to get 2 briskets on each one. But for 1 brisket, you just remove the top grate and you are good to go. Or 2 small briskets on the lower grate works as well.

But if you are cooking ribs, chicken, sausage etc. you can use both grates to load up on meat.

Definitely don't bother with trying to fabricate a domed lid. Just use the lid from the drum. You will have plenty of room.

[/IMG]

http://imgur.com/OHWVHA4


A couple of prime briskets from the weekend.
Edit: on my phone don't know Wtf I'm doing.

Thanks Cowboy, good to know about the lid. Hopefully have something built by oct. The neighbors are going to trip out on this one.

maxtower is coming to Austin this weekend and I am going to meet up with him at John Mueller Meat Company on Sunday. Anyone else interested in making it to a 2+2 meatup?

BBQ chicken pizza should be everyone's next pizza order.

[ ] bbq

Consider it done!

Durango, (or anybody else that knows)

Re: ABT's, Can you provide some details on the ratio of cream cheese/chive/sour cream filler stuff please? Those look amazing and I'm thinking of trying them soon.

I will be there on Nov 1-3 and will try as much as I can to get to Mueller's on Sunday.

Mr muckit you can't really mess it up. Roughly 1:1 cream cheese to cheddar , a big tbsp each of rub and herbs, mix it up, stick a lil smokie in there if you want.

You can't fk it up. I don't use sour cream. Bowl of cream cheese pour some cheddar and mash it up.

I just use 100% cream cheese and usually get the chive/onion cream cheese mixture and then a little rub and a smokie

I agree. You can't really screw up a stuffed jalapenos.

I recently did these with cream cheese, onion powder, garlic powder, cayenne pepper, and cooked crumbled bacon.





I also like stuffing them with a mix of cheddar and/or pepper jack cheese with some cooked crumbled breakfast sausage. Let your imagination be your guide.

Big meat sale this weekend:



Sliced up a strip and a ribeye for steaks, froze a whole ribeye to save for Xmas dinner, and did some smoking today.

Ribs:





Pork butt:

we're having a party at my house this weekend and i'd like to make some bacon wrapped jalapenos. the problem: i dont have a smoker. Any idea if i can just do these on the grill on low heat?

Can do em in the oven or lol propane grill, same difference imo.

Or buy a weber kettle for a couple hundred bucks and a bag of lump charcoal to start the process of becoming a real boy. Party not the best time to try that for the first time, but short smokes on a kettle are easy and a great intro to slow and low.

thank you for popping in and being a completely pretentious douche. i'm not looking to spend $200 on a charcoal grill to make ****ing jalepeno poppers. I also dont want to spend 1/2hr to 45 min getting my grill ready to cook something when i can have it cooking in 5 minutes on my grill now. and lol at cooking something in the oven and cooking it on a propane grill the same. go eat a bag of dicks.

Gotta admit I did not see that last line coming. Probably why I chuckled so damn hard.