The BBQ diaries, NY style <<< Dinner pic. Pg. 2>>> 56k stay away!!! - Page 2

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[ARCHIVED THREAD] - The BBQ diaries, NY style <<< Dinner pic. Pg. 2>>> 56k stay away!!! (Page 2 of 2)

Posted: 2/12/2006 10:17:06 AM EDT

[#1]

Quoted:

That's not just any bottled BBQ sauce. It's Dinosaur BBQ sauce, some of the best sauce to ever grace mankind!

You're back on my good side, you know that sauce is da bomb!

Anyone from Rochester, Syracuse, or the Bronx knows the truth about that sauce.

Posted: 2/12/2006 10:56:56 AM EDT

[#2]

Quoted:
OK, I have a question, after 6 hours when you pulled them off and wrapped them in foil, why not just throw them in the oven at 200 degrees? I'm not trying to criticize, just curious as I am a smoking newb.

Looks great BTW.

You could but that is cheating.

After so long 4-6 hours the meat can't hold anymore smoke and the outside begins to dry out. You wrap it in foil to keep it moist and keep it in a low temp to soften the meat up. The finished product should literally fall off the bone.

A real pit master uses low temps for a long time to get a good smoked meat.

Posted: 2/12/2006 10:58:03 AM EDT

[#3]

Quoted:
Quoted:

That's not just any bottled BBQ sauce. It's Dinosaur BBQ sauce, some of the best sauce to ever grace mankind!

You're back on my good side, you know that sauce is da bomb!

Anyone from Rochester, Syracuse, or the Bronx knows the truth about that sauce.

Last BBQ I did by myself was a simple old T-Bone steak on the grill, bought a bottle of the Dinosaur and used the whole damn thing I loved the taste so much

Posted: 2/12/2006 12:44:47 PM EDT

[#4]

Quoted:
Quoted:
OK, I have a question, after 6 hours when you pulled them off and wrapped them in foil, why not just throw them in the oven at 200 degrees? I'm not trying to criticize, just curious as I am a smoking newb.

Looks great BTW.

You could but that is cheating.

After so long 4-6 hours the meat can't hold anymore smoke and the outside begins to dry out. You wrap it in foil to keep it moist and keep it in a low temp to soften the meat up. The finished product should literally fall off the bone.

A real pit master uses low temps for a long time to get a good smoked meat.

So would a SMOKER be considered a above ground PIT?

Posted: 2/12/2006 12:54:58 PM EDT

[#5]

Quoted:
Quoted:
Quoted:
OK, I have a question, after 6 hours when you pulled them off and wrapped them in foil, why not just throw them in the oven at 200 degrees? I'm not trying to criticize, just curious as I am a smoking newb.

Looks great BTW.

You could but that is cheating.

After so long 4-6 hours the meat can't hold anymore smoke and the outside begins to dry out. You wrap it in foil to keep it moist and keep it in a low temp to soften the meat up. The finished product should literally fall off the bone.

A real pit master uses low temps for a long time to get a good smoked meat.

So would a SMOKER be considered a above ground PIT?

Most likely not but who uses real smoker pits these days?

Posted: 2/12/2006 2:06:32 PM EDT

[#6]

From store to mouth you have my diary of smoking some good meat.

The real dinner pic. Baked beans, grilled roll, fresh slaw. Ummmm.....

Hope you enjoyed.

Posted: 2/12/2006 2:08:42 PM EDT

[#7]

Quoted:
From store to mouth you have my diary of smoking some good meat.

The real dinner pic. Baked beans, grilled roll, fresh slaw. Ummmm.....

img.photobucket.com/albums/v232/ZW17/DSC01356.jpg

Hope you enjoyed.

Now that looks awesome!

Posted: 2/12/2006 2:20:36 PM EDT

[#8]

Very nice!!!!!!!!!!!!.
Would someone ship me a bottle of Dinosaur BBQ sauce please?

Posted: 2/12/2006 2:25:50 PM EDT

[#9]

Quoted:
Here's my NY BBQ:

www.fontcraft.com/csa/virgils1.jpg

Virgils is some seriously good BBQ

I stop by every time I'm in NYC

Posted: 2/12/2006 3:37:57 PM EDT

[#10]

This thread made me go to "Joe's Real BBQ" here in Gilbert, AZ. Some of the best in the PHX area. They smoke there meat with Pecan wood.

Wife had Chopped beef in sauce, I had pulled pork. their sauce is made in the restaurant.

Posted: 2/12/2006 3:41:30 PM EDT

[#11]

Quoted:
This thread made me go to "Joe's Real BBQ" here in Gilbert, AZ. Some of the best in the PHX area. They smoke there meat with Pecan wood.

Wife had Chopped beef in sauce, I had pulled pork. their sauce is made in the restaurant.

It's worse than crack isn't it?

Posted: 2/12/2006 4:51:32 PM EDT

[#12]

Quoted:
Quoted:
ZW,
I was looking at that exact smoker at Lowes just yesterday. How do you like it? What is the silver and black thing mounted uder the front? Did you convert it to gas?

It's a great little smoker. You have lots of room for lots of meat and it is built sturdy. You will like it. IIRC I paid $200 about 3 years ago.

The silver thing you see is a propane hook up to make it easier for starting your wood or charcoal. You can't go full gas with a smoker, only wood and charcoal.

Seeing this thread has given me the urge.

I was just checking Lowes online, the brand of smoker the have is Char-Griller, must be a copy. It's different than your's, the fire box is on the opposite side. What brand is your's?

Posted: 2/12/2006 5:06:55 PM EDT

[#13]

Quoted:
Quoted:
Quoted:
Quoted:
OK, I have a question, after 6 hours when you pulled them off and wrapped them in foil, why not just throw them in the oven at 200 degrees? I'm not trying to criticize, just curious as I am a smoking newb.

Looks great BTW.

You could but that is cheating.

After so long 4-6 hours the meat can't hold anymore smoke and the outside begins to dry out. You wrap it in foil to keep it moist and keep it in a low temp to soften the meat up. The finished product should literally fall off the bone.

A real pit master uses low temps for a long time to get a good smoked meat.

So would a SMOKER be considered a above ground PIT?

Most likely not but who uses real smoker pits these days?

Smitty's in Lockhart, TEXAS.

Posted: 2/12/2006 5:27:41 PM EDT

[#14]

ZW

You are a cold hearted bastard! You could have sent me an Im letting me know you were BBQing. I'm in Watertown and could have been there with out too much effort!

SoS

PS I make the best baked beans in the whole wide world!

Posted: 2/12/2006 5:39:41 PM EDT

[#15]

Quoted:
Quoted:
Quoted:
SNOW!!!!!!!!!!!!!!!

And lots of it. Want some?

NO! But I will take some of that pig ass when it's done.

quality

Quoted:

Smitty's in Lockhart, TEXAS.
hotsauceracks.com/temp/smittys_order.jpg

Lockhart is the Mecca of BBQ.

Prefer Kreuz Market myself..........

Posted: 2/12/2006 5:50:11 PM EDT

[#16]

As far as a dinner pic goes I'd normally have to give you some deductions for the missing items but that looks awesome, off the chart!

Posted: 2/12/2006 5:58:51 PM EDT

[#17]

Quoted:
ZW

You are a cold hearted bastard! You could have sent me an Im letting me know you were BBQing. I'm in Watertown and could have been there with out too much effort!

SoS

PS I make the best baked beans in the whole wide world!

Sorry bro, it completely slipped my mind to invite the NY crew.

We should put together a cookout this summer.

Posted: 2/12/2006 6:01:48 PM EDT

[#18]

Quoted:
Quoted:
Quoted:
ZW,
I was looking at that exact smoker at Lowes just yesterday. How do you like it? What is the silver and black thing mounted uder the front? Did you convert it to gas?

It's a great little smoker. You have lots of room for lots of meat and it is built sturdy. You will like it. IIRC I paid $200 about 3 years ago.

The silver thing you see is a propane hook up to make it easier for starting your wood or charcoal. You can't go full gas with a smoker, only wood and charcoal.

Seeing this thread has given me the urge.

I was just checking Lowes online, the brand of smoker the have is Char-Griller, must be a copy. It's different than your's, the fire box is on the opposite side. What brand is your's?

New Branfels Smoker Company

www.nbsmoker.com/smokers.html

Posted: 2/12/2006 7:53:11 PM EDT

[#19]

Quoted:
Quoted:
Quoted:
Quoted:
ZW,
I was looking at that exact smoker at Lowes just yesterday. How do you like it? What is the silver and black thing mounted uder the front? Did you convert it to gas?

It's a great little smoker. You have lots of room for lots of meat and it is built sturdy. You will like it. IIRC I paid $200 about 3 years ago.

The silver thing you see is a propane hook up to make it easier for starting your wood or charcoal. You can't go full gas with a smoker, only wood and charcoal.

Seeing this thread has given me the urge.

I was just checking Lowes online, the brand of smoker the have is Char-Griller, must be a copy. It's different than your's, the fire box is on the opposite side. What brand is your's?

New Branfels Smoker Company

www.nbsmoker.com/smokers.html

What model is your's? Silver Smoker? That size seems about what I'd need.

Posted: 2/12/2006 7:59:35 PM EDT

[#20]

+ Eleventy Billion.

Posted: 2/12/2006 8:02:59 PM EDT

[#21]

Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
ZW,
I was looking at that exact smoker at Lowes just yesterday. How do you like it? What is the silver and black thing mounted uder the front? Did you convert it to gas?

It's a great little smoker. You have lots of room for lots of meat and it is built sturdy. You will like it. IIRC I paid $200 about 3 years ago.

The silver thing you see is a propane hook up to make it easier for starting your wood or charcoal. You can't go full gas with a smoker, only wood and charcoal.

Seeing this thread has given me the urge.

I was just checking Lowes online, the brand of smoker the have is Char-Griller, must be a copy. It's different than your's, the fire box is on the opposite side. What brand is your's?

New Branfels Smoker Company

www.nbsmoker.com/smokers.html

What model is your's? Silver Smoker? That size seems about what I'd need.

Yes, the silver.

Did you get it yet?

[ARCHIVED THREAD] - The BBQ diaries, NY style <<< Dinner pic. Pg. 2>>> 56k stay away!!! (Page 2 of 2)

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