Hey smokers ... bbq smokers that is

[FYB]

If you want my recipe for home made hot sauce let me know.  Specify Jalepeno or Habenero.

73

ROX

That Jalapeno sauce sounds delicious! 

[Sonicblu]

Just ordered my Traeger grill to day. I cant' wait to cook some beer chicken in it.

Or my wifes BBQ ribs.

I will get my wife's BBQ recipe and pass it along.

[fbWldcat]

Good way to cook ribs... Cook 'em in a crock pot for half a day, overnight and wake up the next morning. Start the smoker, cover 'em in foil and wait until the party arrives.

 

[ROX]

That Jalapeno sauce sounds delicious! 

It IS!  Anyone can make it at home that has a large stockpot with a lid and a good blender.

Message me and include your email....mention "Jalepeno Sauce" in the message.


ROX

[ROX]

The habenero sauce is awesome too!  Most of those "gag" hot sauces with habenero extracts are a joke--meant for people who like seeing their friends in angony.  I DON'T.

Mine is cut with steamed carrots, onion, garlic and a few spices.  A goog Hab sauce should only be a bit hotter than jalepeno sauce--but with all the hab flavor...nice and a bit naturally smoky.

People want to enjoy the flavor of their food and expect the heat--they don't want to be eating crackers and drinking milk for an hour.


ROX

[fbWldcat]

We have cheyenne pepper plants out back, do yo uthink the Hab recipe could be adapted?

[Nemisis]

Just got a Traeger wood pellet grill.  Its still in the box til we finish wheat harvest.  Anybody got any good concoctions for making a guys own rub or sprinkles or whatever?  And I've been hearing that since these dudes have a digital thermostat on it, and fairly accurate, people have been baking breads and pies, cakes and all sorts of other things besides meat.  Anybody here do things like that?  Its supposed to have a cookbook inside of the box but havent had time to open it up yet or even put it together.

So... got any good recipes for a good ole smokey time?

What I do (I'm the cook when its 95 degrees, so we don't wake up an find out we got cooked alive. Yeah, I know what I said  .) is I take some good habenero sauce, sugar, Famous Dave's BBQ sauce (I personally prefer the 'Devil's Spit'), and a bit of ketchup. It shouldn't be too thick, and it ususally ends up nice and hot, and little sweet.

Course I'm an armature BBQ cook at best, so if you find someone who knows what the hell he's doing, listen to him.

[Rondar]

Just ordered my Traeger grill to day. I cant' wait to cook some beer chicken in it.

Or my wifes BBQ ribs.

I will get my wife's BBQ recipe and pass it along.

Which Traeger did you get?  I got the lil tex elite one.  The dealer where I bought mine local gave me a 20 pound sack of pellets of our choice and a choice of a small jar of rubto go with the grill.  I plan on smoking some country style ribs tomorrow (sunday) and I am going to use hickory pellets and what is called sweet rub from traeger, just to get started with things.

[fbWldcat]

Which Traeger did you get?  I got the lil tex elite one.  The dealer where I bought mine local gave me a 20 pound sack of pellets of our choice and a choice of a small jar of rubto go with the grill.  I plan on smoking some country style ribs tomorrow (sunday) and I am going to use hickory pellets and what is called sweet rub from traeger, just to get started with things.

Get some peach or cherry chips OR, my personal favorite, some applewood chips, just to give it that nice sweet smoky flavor to accent the sweet rub and the hickory. Message me for any recipe for any meat. I'll give you one.

[Rondar]

fbwldcat, this is a wood pellet grill.  The different flavors of smoke are made from the sawdust of wood and then compressed into pellets similar to rabbit food size.  It feeds through a hopper into an auger then into a firepot in the center of the grill.  I dont think I can add the woodchips per se like what you are thinking.  This is a quote from 
   http://www.traegergrills.com/

Pellets - Made from 100% pure hardwood sawdust, Traeger wood pellets are the source of both fuel and flavor in your Traeger Barbecue. Traeger cooking pellets are manufactured using heat and pressure (10,000 psi) and provide more than 8,500 BTUs of heat per pound. Traeger hardwood cooking pellets contain no added substances-just pure hardwood goodness. Pellet Hopper - holds pellets above an opening to the auger. The hopper is situated to the side or front of the cooking area, depending on the model.

I really appreciate the help and assistance on the bbq'ing.  As soon as wheat harvest is over and things settle down I'll give ya a pm.

[ROX]

We have cheyenne pepper plants out back, do yo uthink the Hab recipe could be adapted?

If straight cayenne sauce is too hot to you--you can easily cut it with a combination of onion and red peppers.  Red peppers, like their green pepper counterparts, contain no capsicum "heat".  Simply use a food processor or blender to process the onion and red pepper.  Use a very small amount of tomato sauce to get the rotors spinning better.


ROX

[fbWldcat]

If straight cayenne sauce is too hot to you--you can easily cut it with a combination of onion and red peppers.  Red peppers, like their green pepper counterparts, contain no capsicum "heat".  Simply use a food processor or blender to process the onion and red pepper.  Use a very small amount of tomato sauce to get the rotors spinning better.


ROX

You won't find a hot sauce too hot for me. I have yet to come across one at least.    

Rondar, I just use a classic old smoker, I never much cared for the pellet grills but I suppose the fuel gives you quite a bit of heat per pound of fuel!

EDIT: I'm not sure but I think fuel is fuel.  If it burns, makes ash and gets stuff hot it shouldn't be any problem I wouldn't think. Sounds like the pellets creat a lot more heat than normal wood for smoking. I always enjoyed a nice slow rolling smoke cloud coming out of the grill. Let it slow cook for a day until the party. Sounds like the pellets would cook it faster, which may compromise the tenderness, depending on how close you decide to put the meat to the flames. If you want anymore recipes, I'll be happy to oblige. 

[ROX]

Oh, and when making that cayenne sauce don't forget to put salt in it for a preservative.  My rule of thumb (because I am hyper-sensitive to salt) is one Big T per gallon.  You can use more to taste, but that's about all you need.  Sometimes Use apple vinegar instead of white vinegar for some sauces and get a different taste by a bit.  Those hot sauces are better for baked/broiled fish as well.

Funny:  A friend at a place I used to work got a Weber and made some burgers he brought as his lunch.  He kept saying how they "tasted funny" and that he blamed the new Weber.  Overhearing this (and a big Weber owner/fan) I asked him a series of questions.  Turns out that rather and go get charcoal or hickory wood he used DRIED PINE WOOD he had.

Yes, I called him a dumbarse and helped him plan his next smoker dinner.

OPERATOR ERROR....


ROX

PS--the folks who messaged me for the recipies I am getting those recipies bundled and sent off to you all in the next few days... my wife had surgery last week and things are a bit crazy here lately.

[Captain Virgil Hilts]

Beech works fine for smoking, for whoever asks.

[fbWldcat]

Beech works fine for smoking, for whoever asks.

What kind of flavor does it add? Is it similar to any other wood? Hickory or Mesquite or Applewood or something?