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BBQ The thin blue smoke of tastyness

Discussion in 'Food and Drink' started by Jim, Feb 17, 2014.

  1. Toothpick

    Toothpick #2 since day #1 Founding Member

  2. Been smoking a long time and have now gone completely to the dark side. I am pellet only these days with a fec100 and a pg500.

    I can say from much personal experience that I love my fe gear. I usually do shorter smokes on the pg and overnights on the fec, but love them both.
     
  3. Toothpick

    Toothpick #2 since day #1 Founding Member

  4. Jim

    Jim Old Curmudgeon Founding Member

  5. I do an annual neighborhood cook called SmoketoberFest where we pull out all the stops. I usually cook on my Kamados, but for this event, I get to use my neighbor's custom-made stainless stick burner; I truly enjoy cooking on it. This was our 10th year for the event and cooked a record 175 pounds of meat including pork ribs, pork butt, brisket, short ribs, chicken, and kielbasa. We smoked with mostly cherry wood with a little hickory as well as hardwood charcoal.

    Starting it up
    [​IMG]

    Loaded up.
    [​IMG]

    Pork Ribs
    [​IMG]

    Short Ribs - A big hit, worth the extra cost at $4.79 per pound
    [​IMG]

    Proper Burnt Ends
    [​IMG]
     
  6. daveb

    daveb Founding Member

    The FEC and PG are model designations that Cookshack - the worlds greatest maker of outdoor cookers - uses. The Fast Eddy Cooker (FEC) is a smoker operating on pellets. The Pellet Grill (PG) is a grill operating on pellets. Mine is but a lowly SM500 and it's the best thing in my food arsenal. More info at http://www.cookshack.com/

    Vesteroid, I would have dinner with you anytime...
     
  7. larrybard

    larrybard Founding Member

    Tell me this wasn't in East Norriton, and/or it was strictly limited to residents of your neighborhood. I'm going to be kicking myself for at least a year if I could have attended and sampled those incredible looking ribs and briskets. (I'm in Philly.)
     
  8. Toothpick

    Toothpick #2 since day #1 Founding Member

    @DougS awesome pictures! that grill looks bad to the bone.

    Every year my parents church does a BBQ dinner thingy. They sell BBQ plates: sandwich, coleslaw, baked beans, pickle, dessert. Sold about 250-300 this year. I bought a plate for everyone at work.
    They do Carolina style and Tennessee style.

    Thanks for the info!
     
  9. PierreRodrigue

    PierreRodrigue Tactical Walrus Founding Member Contributor

    I just put some pork loin in brine. Canadian Bacon!!

    So now I need to build a cedar smoke house... Any tips?
     
  10. Dave since you know BBQ, I learned all my craft from my life long friend Kendall lamp. He was Tuffy stones partner for several years including the first time he won the world championship.

    Tuffy is a super guy and always willing to help.

    I never compete, I only cook for friends and family, but I love cooking.
     
  11. Toothpick

    Toothpick #2 since day #1 Founding Member

  12. Brad Gibson

    Brad Gibson Founding Member

    is that copper handled knife an ealy?
     
  13. larrybard, it was in East Norriton and while it is technically a "local neighborhood event", I enjoy having friends and BBQ lovers "stop by for a taste" while I am cooking before the neighbors show up. I'll try to remember to let you know next year.

    Brad, that is indeed a copper pipe handled Ealy Petty. I picked the blade up from Del at the ECG he attended a few years ago and was in such a hurry to use it, I put the "Home Depot Special" handle on it and never looked back. The other blade by the tongs is my Harner, another awesome knife. -Doug
     
  14. Jim

    Jim Old Curmudgeon Founding Member

  15. larrybard

    larrybard Founding Member

    Doug, That's great to hear. I have already put it on my calendar to follow up on next year. (Too bad I can't find any website that mentions it.) Thanks much, Larry
     
  16. daveb

    daveb Founding Member

    I volunteered to help out at a little fundraiser locally. Krewes, Pirates, Thieves and Maiden's (huh?). All I had to do was turn it into serving size pieces.

    Grill full of Q2.jpg Grill full of Q.jpg Cleave vs Shoulder.jpg


    I almost, not quite but almost, got tired of the thin blue smoke.
     
  17. Jim

    Jim Old Curmudgeon Founding Member

    Thats a good days work Dave!
    I do know what you mean about tired of the smoke- its almost like its too much by the end of a long day. Especially if you have been feeding a stick burner for 13 hours.
     
  18. Andy

    Andy Founding Member

    Have been a little slack as of late, but still managed to get a couple of wing sessions in.
    Looking forward to the holidays, will be spending some serious Thin Blue time....
     
  19. Toothpick

    Toothpick #2 since day #1 Founding Member

  20. WarrenB

    WarrenB Contributor

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