Summertime...Barbeques, Grills & Smokers!

Discussion in 'The Good Life' started by HolyRollah, Jun 11, 2013.

  1. Ksblazer

    Ksblazer Well-Known Member

    You can make some good stuff with left over pulled pork. If your tired of eating it plain or on a bun.

    Here are some alternative ways to use it up.

    BBQ spaghetti
    Pulled pork tacos
    Pork chilli with beans
     
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  2. BamaT

    BamaT Well-Known Member

    The snake method for charcoal in a kettle grill is to place a row of briquettes 2 wide and 1 or 2 deep around the outside circumference of the charcoal grate, and lighting at one end. That will yield a good 7 to 8 hour or more cook at about 225 to 250 degrees. What I call a modified snake is to form 2 snakes on either side that don’t connect, and lighting both snakes on opposite ends. That gives a little hotter cook that will last around 4 hours, maybe 5. I use the modified method for turkeys and hams, and just the regular snake for butts and ribs. There is no charcoal maintenance when using a snake.
     
  3. Jorvaljr

    Jorvaljr Operation Daytona 8000

    Any chance you can draw it out?
     
  4. MntnMan62

    MntnMan62 Well-Known Member

    My neighbor has one just like that. One year for a Super Bowl party he smoked an entire leg of beef. That thing was massive. When he's smoking something we will ask if we can throw something on there like some salmon. To die for. I'm so tempted to get one for myself. But first I want to build a fire pit and a garden for the wife. I have to prioritize.
     
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  5. Tiredricefarmer

    Tiredricefarmer Well-Known Member

    If you're a soup eater like me you can also make a Brunswick stew. I made my first pot ever this year and my goodness was it good! That smoky meat makes a rich and tasty stew! :eatdrink020:
     
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  6. Erik Redd

    Erik Redd Lizabeth, baby, I'm comin' to join ya.

    Here's a couple of pics off the web

    upload_2019-6-26_19-44-39.png upload_2019-6-26_19-45-33.png

    If you google kettle grill snake method you can find a lot of info/instructions
     
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  7. BamaT

    BamaT Well-Known Member

    Do you mean get a longer cook? I have read where some people get 12 hours or more from a snake. I haven’t figured out how to get that long of a burn yet. Maybe I need to experiment with the damper settings on the bottom a little more. 7 hours is usually enough to get 2 butts to around 205 to 215 degrees. 3 or 4 slabs of ribs are usually done in a little less than that.
     
  8. BamaT

    BamaT Well-Known Member

    Whoops, I just saw @Erik Redd ’s post and realized you meant an illustration. My snakes are usually longer than that, going most of the way around.
     
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  9. BamaT

    BamaT Well-Known Member

    Can you share your Brunswick Stew recipe?
     
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  10. Tiredricefarmer

    Tiredricefarmer Well-Known Member

    I used a recipe from Big Bob Gibson's BBQ Book as a template and just added what I thought would be good or had handy in the fridge or pantry. I HIGHLY RECOMMEND THIS BOOK! Lots of great recipes for the grill or smoker that are easy to tweak and make your own. Keep in mind I didn't add the chicken because I didn't have any. Here's the Brunswick stew recipe that's in the book:

    Makes: 1 1/4 gallons
    Serves: 10-12
    Cook time: 3hrs 45mins.

    1 - 3.5 lb pork butt or shoulder roast (I used leftover pork butt that was already smoked which cut the cooking time to about 1.5 hours to 2 hours.)
    1 - 4 lb whole chicken (Didn't have any to add)
    3 gallons water ( I used a quart of chicken broth and a quart of vegetable broth as substitute for 1/2 gal of the water)
    2 - cups diced peeled potatoes
    3 tsp salt
    1 tsp black pepper (I added 1T)
    1/2 tsp garlic powder (I added 6-7 diced fresh garlic cloves)
    1/2 tsp cayenne pepper
    2 - beef bouillon cubes ( I used 4-5 chicken cubes)
    1 cup diced onions ( I cut up 1 big onion)
    1 - 10 oz package frozen Lima beans
    1 - 10 oz package frozen corn
    2 - 28 oz cans crushed tomatoes (I used diced tomatoes)
    1/2 cup ketchup (I did not add this, can't remember why)
    1 T prepared yellow mustard
    1 T brown sugar (Thinking I didn't add this because you'll get some sweet flavor from the vegetable broth)
    2 tsp Worcestershire sauce
    1 tsp fresh lemon juice (Thinking I added 1 T)
    Pretty sure I added a 4oz can of green chilies also.

    I tend to go a little heavier with spices, I just like the extra flavor in my soups and stews. Just go with what you think will be good.

    Don't forget the cornbread!!!

    Lots of good Brunswick stew recipes online too.
     
    Last edited: Jun 30, 2019
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  11. Ksblazer

    Ksblazer Well-Known Member

    I have big Bob Gibson's book as well.

    Highly recommend it to those that like BBQ and don't have it.
     
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  12. BamaT

    BamaT Well-Known Member

    That looks great to me! Now if I can convince my wife to try it, I’ll make that. Thanks for sharing!
     
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  13. BamaT

    BamaT Well-Known Member

    Looks like that book will go on my anniversary/birthday/Christmas list! We were passing through close to Decatur, AL one time and stopped at his restaurant. Of course we got the chicken and white sauce!
     
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  14. Tiredricefarmer

    Tiredricefarmer Well-Known Member

    You can get the book on Amazon for $18.32.
     
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  15. PanChango

    PanChango Not Cute

    Did a couple picnics today. 11.5 hours in the kamado at 250F to probe tender. Used Apple, Cherry, and Beech wood for smoke.

    butts.jpg
     
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  16. Tiredricefarmer

    Tiredricefarmer Well-Known Member

    Nice job!!! :happy088:
     
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  17. Ksblazer

    Ksblazer Well-Known Member

  18. Jorvaljr

    Jorvaljr Operation Daytona 8000

    On today’s menu,
    I’m smoking a pork butt Texas style. Along with 6 ribeye steaks, butter garlic chicken wings, and bbq chicken drumsticks . Some good eating today.
    [​IMG]
     
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  19. BamaT

    BamaT Well-Known Member

    Sounds great!
     
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  20. Jorvaljr

    Jorvaljr Operation Daytona 8000

    On today’s menu, smoked brisket. Maybe a smoked chicken too.
     
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