Super Bowl Food Thread

[Morpheus]

Some Boston Butt (Pork Shoulder) for smoke pulled pork.

I like to cut a 10-12 pound shoulder up into about 2-3 pound chunks. It smokes faster and more evenly that way on grills like these.

This was 2 pork shoulders about 21 pounds total.

 

[iknowftbll]

Here is the turkey I did for Thanksgiving Day. Again, on my smoker. If you have the time, a turkey like this would be a great Super Bowl party food because it can feed a lot of people.

I do a light basting in butter and minced garlic to start, then I take a white vinegar and brown sugar solution and continually mop it on throughout the day. Make sure to pour a little inside the body cavity. This was smoked over apple wood (my favorite) and yes, that is bacon on top.

 

[Morpheus]

Here is a lesson I learned the hard way. Don't smoke fish and meat together. The sockeye salmon I used left a fishy essence on the brisket. It was still good, the salmon was very fresh, just a slight finish that tasted like salmon on the brisket. Oops.

 

[iknowftbll]

Here is my grill/smoker. It's "seasoned" to say the least. The foil beneath the smoke box was my emergency adaptation when the ash tray that usually goes there (on the ground beneath it) rusted through. I still need to either fabricate a replacement part or buy a new one from the manufacturer. For the time being my little Macgyver job seems to be holding up just fine.

 

[iknowftbll]

Here is a lesson I learned the hard way. Don't smoke fish and meat together. The sockeye salmon I used left a fishy essence on the brisket. It was still good, the salmon was very fresh, just a slight finish that tasted like salmon on the brisket. Oops.

Seeing your photo reminds me of another lesson I learned the hard way, don't smoke fish without a sheet of foil beneath it!

 

[Morpheus]

My wife prefers to step things up a notch if we have company and this was for a football party last year-

 

[Morpheus]

Here is my grill/smoker. It's "seasoned" to say the least. The foil beneath the smoke box was my emergency adaptation when the ash tray that usually goes there (on the ground beneath it) rusted through. I still need to either fabricate a replacement part or buy a new one from the manufacturer. For the time being my little Macgyver job seems to be holding up just fine.

Is that an old Oklahoma Joe smoker?

 

[iknowftbll]

Is that an old Oklahoma Joe smoker?

No, but if I ever do make an upgrade, Oklahoma Joe is the way to go. Plus that rhymes, so...

Mine is a Char Broil. This spring I am going to be making a trip to the hardware store and doing a bit of a restoration project.

 

[HuskerCradle2Grave]

Man I wish I could work a grill/smoker like you guys...

 

[mrwallace2ku]

Man I wish I could work a grill/smoker like you guys...

It is really easy 2Grave. get one and don't be scared, low-n-slow is the way to go when "cueing"!

 

[Morpheus]

No, but if I ever do make an upgrade, Oklahoma Joe is the way to go. Plus that rhymes, so...

Mine is a Char Broil. This spring I am going to be making a trip to the hardware store and doing a bit of a restoration project.

I used to have an Oklahoma Joe when I lived up in Flagstaff Mountain above Boulder. My brother used it one weekend house sitting for me and forgot to clean it and did not roll it back into the utility garage and a Black Bear used it for a toothpick.

 

[cdumler7]

It is really easy 2Grave. get one and don't be scared, low-n-slow is the way to go when "cueing"!

This is definitely the mistake of beginners/amateurs. If you want something done right it takes some time and preparation. Can't just turn the grill on 20 minutes before the game throw a couple of steaks on high and expect greatness (although can still turn out ok). The good stuff can sometimes take some time to really prepare it.

I would recommend just looking online as there are plenty of grillers/smokers, barbequers and such that have given step by step directions on how to get your food to turn out the best that it possibly can.

Now for this year beyond just the bacon stuff I'm thinking about doing some fruit art this year. Haven't done it in years but can be fun just to add a little extra. I would only do this for such a game as the Broncos in the Super Bowl so seems like it is worth the little extra time to make the meal that much more enjoyable for everybody. Just found out last night I was given permission to host a huge community Super Bowl party so definitely going to have to step it up this year.

 

[iknowftbll]

It is really easy 2Grave. get one and don't be scared, low-n-slow is the way to go when "cueing"!

So true. Husker, It's possible, but very hard to over cook something when smoking. Try something simple to start. A small pork shoulder or a turkey breast would be good. I started more on grilling and have gradually expanded into BBQ. They are far from the same thing. I have a lot to learn still, but that is part of what makes it so fun. You can also go buy a BBQ or grill book to get some ideas. A lot of the sauces and rubs I use I got the base idea from a book and then tweaked it until I found a taste I couldn't make any better.

Grilling and smoking is a wonderful way to unwind after the work day. I could stand out there with a cold beer and just watch the coals turn grey. Sometimes I get a fire going in the fire pit next to the grill and spend the whole day just sitting outside and loving life. Good times!

 

[Morpheus]

Man I wish I could work a grill/smoker like you guys...

It's a bit of trial and error.

Start with stuff like chicken and pork, inexpensive cuts so you don't waste a lot of money until you figure it out.

Consistent low heat. Don't get it too hot or have big temp swings. You have to keep an eye on it if you use real wood and charcoal.

Put a 6 pack in a cooler and by the time you finish the 6 pack, most stuff is ready, lol.


Or you will pass out and forget about it.

You could always get an electric box smoker, convenient and consistent but I love to do it on the grill and get my coals just right.

It's fun to me.

 

[iknowftbll]

I used to have an Oklahoma Joe when I lived up in Flagstaff Mountain above Boulder. My brother used it one weekend house sitting for me and forgot to clean it and did not roll it back into the utility garage and a Black Bear used it for a toothpick.

Yeah, that would be a problem in a place like Flagstaff Mountain. A grill/smoke box retains some scents and smells that would be very appealing to a bear. And those animals have an amazing sense of smell. Some say it's over 100 times more acute than a blood hound, so that's pretty impressive. That's too bad about your grill.

 

[mrwallace2ku]

So true. Husker, It's possible, but very hard to over cook something when smoking. Try something simple to start. A small pork shoulder or a turkey breast would be good. I started more on grilling and have gradually expanded into BBQ. They are far from the same thing. I have a lot to learn still, but that is part of what makes it so fun. You can also go buy a BBQ or grill book to get some ideas. A lot of the sauces and rubs I use I got the base idea from a book and then tweaked it until I found a taste I couldn't make any better.

Grilling and smoking is a wonderful way to unwind after the work day. I could stand out there with a cold beer and just watch the coals turn grey. Sometimes I get a fire going in the fire pit next to the grill and spend the whole day just sitting outside and loving life. Good times!

I have had a "Smokey Mt. Webber" for 8 years now...$300 bucks and that thing keeps chuggin away after all these years. Stuff it with lit charcoal and smoking wood @ midnite, bring er up to temp, throw a whole rubbed out brisket on er, walk away for 14-16 hours, test the meat for final temp, take the meat off wrapped in foil and let it rest for an hour or two. HELLO sandos!

 

[HuskerCradle2Grave]

I have had a "Smokey Mt. Webber" for 8 years now...$300 bucks and that thing keeps chuggin away after all these years. Stuff it with lit charcoal and smoking wood @ midnite, bring er up to temp, throw a whole rubbed out brisket on er, walk away for 14-16 hours, test the meat for final temp, take the meat off wrapped in foil and let it rest for an hour or two. HELLO sandos!

That sounds like art...

 

[Morpheus]

Man, All this talk about BBQ and it's 60 degrees here in Denver today, I went ahead and pulled the cover off the grill and decided to smoke some chicken quarters.

Basic dry rub, S&P, garlic powder, smoked paprika, cumin, coriander, chili powder, mustard powder, sage and brown sugar.

Using pecan wood and will let them go about 2 1/2 hours, at around 175-200 and them wrap them in foil and finish them in the oven.

Pics to come.

 

[Morpheus]

Man, All this talk about BBQ and it's 60 degrees here in Denver today, I went ahead and pulled the cover off the grill and decided to smoke some chicken quarters.

Basic dry rub, S&P, garlic powder, smoked paprika, cumin, coriander, chili powder, mustard powder, sage and brown sugar.

Using pecan wood and will let them go about 2 1/2 hours, at around 175-200 and them wrap them in foil and finish them in the oven.

Pics to come.

 

[Morpheus]

I have been rotating them every 15 minutes. Add more chips, crack another beer.