"Tonights Supper on the grill"

Hawk

Hawk

Well-Known Member
I've got a similar setup with my Oklahoma Joe smoker. Can't tell how big yours is, but mine will take two full size packer cut briskets (20 -22 lbs each) and 15 lbs of sausage at one time.
Almost too big to use, but we always have a Mother's Day BBQ and usually have 30 to 40 people over. I need the capacity.
I cook my briskets in the oven in Turkey bags over night (12 hours) at 225, then in the smoker for 6 hours with a Mesquite wood fire at 225.
You'd slap your grandma for the last piece!
 
JonB

JonB

Halcyon member
I've looked at the Oklahoma Joe smoker, I don't know if they make other sizes than what is offered at Walmart? But I suspect the one and only offering at Walmart is their standard size...which is very similar in size to my New Braunfels smoker, shown in the photos. The length is about the same, but my smoker is smaller in diameter than the Oklahoma Joe smoker.
 
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smokeywolf

smokeywolf

Well-Known Member
I've been grilling for most of my life. Been smoking meats and veggies for 15+ years. I'm leaving my old offset smoker here when we move. Going to buy an Old Country Brazos offset and a Kamado type ceramic after we get moved.

When it comes to offset smokers the high end builds running $1800 and up are really hard to beat, but also hard to pay for. "Old Country" is a pretty good compromise between quality and price.
 
Pistolero

Pistolero

Well-Known Member
You'll fit right in, smokeywolf, whether you land in Ark or Southern Mo. Lots of smoking and grilling there, for sure.

Me-- I have never had a smoker or done any smoking. But I like EATING it! :)

Bill
 
smokeywolf

smokeywolf

Well-Known Member
I smoked two pork tenderloins and a rack of baby-backs last Friday night.

Incidentally, even if you don't have time to make baked beans from scratch, putting a pyrex or stainless bowl of canned baked beans in the smoker for an hour or two makes a world of difference in taste.
 
uncle jimbo

uncle jimbo

Well-Known Member
smokeywolf said:
I smoked two pork tenderloins and a rack of baby-backs last Friday night.

Incidentally, even if you don't have time to make baked beans from scratch, putting a pyrex or stainless bowl of canned baked beans in the smoker for an hour or two makes a world of difference in taste.
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For whatever reason a long time ago, the wife made some mac and cheese, ( We don't do store bought anything unless absolute necessary ), and we put it in the smoker with some ribs. OMG, it is to die for. So if you want something different, try it.
 
JonB

JonB

Halcyon member
Smokin a meat loaf today, it's suppose to get HOT and humid.
The 1/2" of rain this morning left most of my smok'n wood wet.
The "hot plate" above the fire box makes a good place to dry the wood ;)

meatloaf 500px.jpg

grill n cat 500px.jpg
 
Brad

Brad

Benevolent Overlord and site owner
Staff member
Get hot and humid? We are already there. About the third day in a row of 95+ and humid as hell. Heat indexes well above 105.
 
JWFilips

JWFilips

Well-Known Member
For those of you who like a great piece of grilled venison or beef liver: I have a very good marinade that will even tempt a bite from the squeamish!
No real proportions on my part but .....You do need about 1/2 cup plain Greek Yogurt and about 2/3 cup of milk as the base! Mix these up until the yogurt blends in.... then I add Worcester sauce, Low sodium Soy sauce , Onion and Garlic powder and Course ground black pepper.
Cut liver in to 3/4 inch slabs and marinate in refrigerator for at least 12 hours....shaking or flipping the pieces when you think about it!
Get the grill hot and take the pieces out of the marinade and blot off with a paper towel. Then rub lightly with olive oil.
Place on hot grill about 2 to 3 minutes on a side ( do not over cook) The stuff will melt in your mouth like butter!
And if you don't tell your guests what it is they too will love it!
You can alter any of the seasonings as you like But the Base liquid is what does the magic! The enzymes break down the toughest parts of the liver and soften the taste so the whole family will love it!
 
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JonB

JonB

Halcyon member
JWFilips said:
Healthy Looking Kitty! Looks like a tough guy!
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She likes to think she is the "tough-guy" and carries the "I own this place" attitude boldly...until she get's spooked, then it's run and hide. She is mostly an inside cat (she only goes outside with me), the only cat in the house and she thrives on the solitude (I can say that, because when there was a second cat in the house, she hated it and would fight and/or pout whenever the other cat was around...and was especially jealous of my attention with the other cat.)
 
mattw

mattw

Active Member
JWFilips said:
Haaaw! I made a deer heart this weekend in the slow cooker!:)
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OMG that sounds so good! The thing I miss most from my childhood was my grandmothers fried chicken hearts and the taters and gravy cooked in the drippings. She would cook the hearts, about 5 pounds and they were as good cold as warm.
 
smokeywolf

smokeywolf

Well-Known Member
A couple of nights ago, I took a throw-away aluminum pan, laid two strips thick of bacon across the bottom of the pan (with gaps in between), set boneless skinless chicken breasts on top of them. Laid another layer of bacon on top of those, put another layer of 3 chicken breast on top of that. Laid another 4 or 5 strips of bacon on top, put a beef tritip on top; 5 strips of bacon on top of the tritip.
All six chicken breasts were rubbed with my custom rub. Tritip got a good coating of 60% course pepper, 30% course kosher salt and 10% granulated onion.

Put in the smoker for 2.5 hours at 300 to 325 with hickory and a little oak.

The family went nuts. Fed all of us for 2 dinners plus a lunch.
 
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