AZ Barbeque.com

newby from CAli( but we have property in Peeples Valley, AZ)

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hillbille

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 Heard about the board from kidcurry. It looks delicious.

 THough not living in AZ, I'm there in spirit, and one day , before I'm too old and feeble, will live in Peeples Valley. 

 AS for this state, it makes me sick sometimes, to hear the crap that spews out of Sacramento.  I'm very conservative.  Oh, by the way, Cali runs out of money tomorrow.  Talk is that tax refunds will be IOU's >:(

 So much for the terminator- what a joke he turned out to be.  He's worse than Davis.( enuf politics)



 Been smoking  a  few bacon explosions recently ,w/ some mesquite charcoal and a small  Weber grill..  Though technically not a smoker, it works well enough  if the charcoal is positioned around the sides, drip pan in center.  I find i can moderate the heat anywhere from 200- 300F by adjusting the topvent, and just starting a couple of chunks.

 Sorry no picks of the explosion( you know what it looks like anyway)  I've tried a few variations on the recipe:  used a 7 x 7 bacon weave,  added bell pepper and onions into the sausage, substituted burger for the sausage, added lots of paprika, chopped jalapenos, serano ppeppers... It's all good.

 I foundthat higher temps- 250ish work better at rendering  more of the fat out of the bacon wrap.  About 4 hours works good for a 3" diameter  "fatty" at those temps.


 With a   burger variation,  bell pepper , and onions, it tastes like a spicy smoked meatloaf(Smiley's licking his lips here).

 If you get up the gumption, please buy ingredients for two or more( you're already making a mess out of the kitchen).  It'll save onthe prep/  cleanup(  for a second go round), all you will have to do is pull it out of the freezer for an overnight defrost on the counter.

 Happy smoking.
#1 - January 31, 2009, 11:07:01 pm
bbq newby

Mike (AZBarbeque)

  • Karma: 171
Welcome once again, great to have you onboard here.  Glad Kid Curry got you to sign up.  We have a great site here with lots of great people and BBQ discussions.

We look forward to hearing all of your BBQing experiences and hopefully we get to meet you soon out at some of our events.

Enjoy the site and all it has to offer.

WELCOME!!

Mike
#2 - January 31, 2009, 11:10:49 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Thom Emery

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Welcome
#3 - February 01, 2009, 07:58:28 am
Catering, Competition Cooking and Community Service

www.bbqthom.com

What Wood Jesus Q

Quiggs

  • Karma: 3
Welcome "hillbille", I thought about using burger meat too on the explosion.  All sausage seems very rich for me....
#4 - February 01, 2009, 08:41:25 am
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

azkitch

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Welcome aboard. Hope you like it here. Mike is a wonder...greets everybody, meets ya at the events, gets things arranged/organized, never sleeps...
Dave/azkitch
#5 - February 01, 2009, 03:44:55 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

KidCurry

  • Karma: 1
Good to see you around billie!


Let me know when you are visiting your property again, we can get together and Q something!!  Krissy was saying we had not been out to your property since that time in the rain, sure was fun!!!

The weber works pretty well for smoking somethings but someone like you that likes to work with your hands and tinker around should build a Ugly Drum Smoker aka a UDS.  It is what I use the most, it much easier than my off-set and can turn out some awesome Q.

Once again Welcome!!

 
#6 - February 01, 2009, 08:54:02 pm
« Last Edit: February 01, 2009, 09:07:23 pm by kidcurry73 »
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

hillbille

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Good to see you around billie!


Let me know when you are visiting your property again, we can get together and Q something!!  Krissy was saying we had not been out to your property since that time in the rain, sure was fun!!!
   Will do.

We visited once since then( a couple years back in middle of May- on the way to Marchall's Havasupai hike).  It was HOT and we ended up renting a room in Prescott . Didn't even stay the night there.

  We miss it, to be sure.  taxes are a bear, though.  Quite a few of those properties are up for sale at Ruger.  Damn flippers can't afford the payments/taxes.

 You're welcome to visit it, and masquerade as the owner. Noone will be the wiser.

 As for pork being too rich, it's not w/ a long smoke time- fat renders out pretty good.

 But I do like the  smoked meatloaf( beef) variation packed w/ onion and bell pepper.  Might want to sweat the onions down in a skillet first, though, as indigestion kinda creeps up on ya when you pack 1/2 pound  of raw onion per one pound of meat( I like onions- and internal temps only get up to the 170-180 degree range).  Adding garlic to the  "skillet sweated" onions is advised.

 
#7 - February 01, 2009, 09:37:09 pm
bbq newby

3Beans_BBQ

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Welcome...from one newby to another.
#8 - February 04, 2009, 12:07:02 pm

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