One of the best Christmas presents I ever got was when my brother in law got a smoker for Christmas. All the smoked food, none of time it takes (him) to smoke it.
Fan of the vinegar based sauces myself. Childhood spent in western Kentucky where pulled pork is second only to country ham. BBQ always first for me. I would ask for city ham (not spoiled or anything). Very enjoyable read. Thank you!
Great stuff. I have Weber smoker that has done me well for years. Seems like finishing pulled pork on a skillet to crisp it up a little adds some flavor. Still need to do beef ribs.
Interesting read. Good looking, mouth watering stuff. A pig can be cooked so many ways, and the taste is amazing just about every time. The lemon juice tip is one I like to use. One question, though:
When's the last time you had your cholesterol checked? Might wanna keep an eye on it. Cuz this stuff is off the charts in saturated fats. Jez sayin'.
I fell into the well of low heat, slow smoke, chemistry cook decades ago and haven’t hit water yet. There is always more rainbow at the end of the rainbow when folks start dealing out their techniques. Kept waiting for how you occupy yourself during “the stall,” and dishing on the magic that happens during that smoke show, but you didn’t go there. That slab has crazy awesome caramelization. And as I recall, the Inn pressure cooks, then finishes on 1000 degree grill/oven for toothy char.
Um…you caught me in a literary lift off when you mentioned what the Montgomery Inn cook suggested you do to cook meat. When you didn’t mention his advice, I thought it was a well played maneuver to hold a reader’s attention until the very end. But. No.
Do you remember the end of the Brad Pitt/Kevin Spacey/Morgan Freeman movie Seven? Well…”What did the cook say, Tut? Ahhhh…what did the cook saaayyy!!!?”
Awesome non sports blog, nice job! I just bought a Weber Spirit II 3 burner literally two weekends ago. I’m sure your smokers are better overall for long cooks, but do you find the gas grill suitable for smoking things like wings or other cuts of chicken? I still have my old trusty Weber kettle grill and I’ve smoked with it, but gas seems appealing for the more precise temperature control.
Also, what was the tip from the ex-Montgomery Inn cook? Really curious about that.
I'm a grilling idiot. After reading this, I feel like I could potentially cook something without turning it into jerkey.
One of the best Christmas presents I ever got was when my brother in law got a smoker for Christmas. All the smoked food, none of time it takes (him) to smoke it.
Outstanding commentary
Fan of the vinegar based sauces myself. Childhood spent in western Kentucky where pulled pork is second only to country ham. BBQ always first for me. I would ask for city ham (not spoiled or anything). Very enjoyable read. Thank you!
Great read! I was today years old when I learned they make smoker boxes you can put on your gas grill ...
Look's like I'll be making a trip to Home Depot to purchase one this weekend, along with some wood chips. Happy Father's Day to me (and my stomach)!
Enjoyed your post ‘Mr. Hemingway’… lots of great information.
Great stuff. I have Weber smoker that has done me well for years. Seems like finishing pulled pork on a skillet to crisp it up a little adds some flavor. Still need to do beef ribs.
Interesting read. Good looking, mouth watering stuff. A pig can be cooked so many ways, and the taste is amazing just about every time. The lemon juice tip is one I like to use. One question, though:
When's the last time you had your cholesterol checked? Might wanna keep an eye on it. Cuz this stuff is off the charts in saturated fats. Jez sayin'.
I fell into the well of low heat, slow smoke, chemistry cook decades ago and haven’t hit water yet. There is always more rainbow at the end of the rainbow when folks start dealing out their techniques. Kept waiting for how you occupy yourself during “the stall,” and dishing on the magic that happens during that smoke show, but you didn’t go there. That slab has crazy awesome caramelization. And as I recall, the Inn pressure cooks, then finishes on 1000 degree grill/oven for toothy char.
Nice topic. Enjoyed all the insights and will be keeping more lemon juice on-hand!
Um…you caught me in a literary lift off when you mentioned what the Montgomery Inn cook suggested you do to cook meat. When you didn’t mention his advice, I thought it was a well played maneuver to hold a reader’s attention until the very end. But. No.
Do you remember the end of the Brad Pitt/Kevin Spacey/Morgan Freeman movie Seven? Well…”What did the cook say, Tut? Ahhhh…what did the cook saaayyy!!!?”
https://www.youtube.com/watch?v=lHpHxLZReiI
Awesome non sports blog, nice job! I just bought a Weber Spirit II 3 burner literally two weekends ago. I’m sure your smokers are better overall for long cooks, but do you find the gas grill suitable for smoking things like wings or other cuts of chicken? I still have my old trusty Weber kettle grill and I’ve smoked with it, but gas seems appealing for the more precise temperature control.
Also, what was the tip from the ex-Montgomery Inn cook? Really curious about that.
GreatPost and sound advice …
I'm diabetic. Do you have a recipe for sugar-free sauce?