The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !

 Are You a Meat Smoker??

Author Message
Foodbme

  • Total Posts: 9527
  • Joined: 9/1/2006
  • Location: Gilbert, AZ
Are You a Meat Smoker?? Fri, 05/11/12 4:08 PM (permalink)
Jeff Phillips of Tulsa OK has put together an excellent web site and newsletter on the fine art of smoking meat.
I get his newsletter and every month he has excellent tips on some phase of smoking something. All of his articles are archived so you can go back and look up previous "How To" articles. I know there are a lot of BBQ/Smoker sites out there but I rank Jeff's as one of the best. He does shamelessly pimp his Rub & Sauce Recipes, but hey, the guys gotta make a living too and pay for the web site. If you're into smoking meat, poultry and fish, I highly recommend his site and newsletter. The newsletter comes twice a month.
http://www.smoking-meat.com/
<message edited by Foodbme on Fri, 05/11/12 8:34 PM>
 
#1
    tiki

    • Total Posts: 4135
    • Joined: 7/7/2003
    • Location: Rentiesville, OK
    Re:Are You a Meat Smoker?? Fri, 05/11/12 5:21 PM (permalink)
    Thanks--i will check it out--after all he IS a neighbor!
     
     
    #2
      Foodbme

      • Total Posts: 9527
      • Joined: 9/1/2006
      • Location: Gilbert, AZ
      Re:Are You a Meat Smoker?? Fri, 05/11/12 6:09 PM (permalink)
      tiki

      Thanks--i will check it out--after all he IS a neighbor!

      Actually, he's in Sapulpa OK! He just says Tulsa 'cause no one knows where Sapulpa OK is, (Except maybe you and a couple others!)
       
      #3
        edwmax

        • Total Posts: 2012
        • Joined: 1/1/2007
        • Location: Cairo, GA
        Re:Are You a Meat Smoker?? Fri, 05/11/12 7:51 PM (permalink)
        NO  ... I can't find zig-zags big enough to roll one.   But I do BBQ by slow cooking on my grill with a little pecan or peach wood.
         
        #4
          Foodbme

          • Total Posts: 9527
          • Joined: 9/1/2006
          • Location: Gilbert, AZ
          Re:Are You a Meat Smoker?? Fri, 05/11/12 8:32 PM (permalink)
          edwmax

          NO  ... I can't find zig-zags big enough to roll one.   But I do BBQ by slow cooking on my grill with a little pecan or peach wood.


          As you might imagine, I toyed around with a number of titles for this thread.
          Some would have provoked numerous comments along similiar lines!
           
          #5
            edwmax

            • Total Posts: 2012
            • Joined: 1/1/2007
            • Location: Cairo, GA
            Re:Are You a Meat Smoker?? Sat, 05/12/12 10:27 AM (permalink)
            hahaha   ... it just struck me that way  ... ...
             
            #6
              edwmax

              • Total Posts: 2012
              • Joined: 1/1/2007
              • Location: Cairo, GA
              Re:Are You a Meat Smoker?? Sat, 05/12/12 10:40 AM (permalink)
              Thanks for posting news letter link above.   It looks similar to the news letter by http://TexasBBQRub.com, of which I have been receiving for a couple of years.    ... I wounder if there is a cross connection with the two ....
               
              #7
                Foodbme

                • Total Posts: 9527
                • Joined: 9/1/2006
                • Location: Gilbert, AZ
                Re:Are You a Meat Smoker?? Sun, 05/13/12 3:13 AM (permalink)
                edwmax

                Thanks for posting news letter link above.   It looks similar to the news letter by http://TexasBBQRub.com, of which I have been receiving for a couple of years.    ... I wounder if there is a cross connection with the two ....

                I don't think so. People in OK don't want to have anything to do with people in TX and Vice-versa!!
                 
                #8
                  RodBangkok

                  • Total Posts: 385
                  • Joined: 10/12/2008
                  • Location: Bangkok Thailand, XX
                  Re:Are You a Meat Smoker?? Sun, 05/13/12 8:41 AM (permalink)
                  Well, if we ever pulled off a rack of ribs with that much exposed bone, as seen in the opening web page, I'd be all over our staff and never serve those to a customer, way over cooked.  He also states to brine chicken, but then takes the finished temp well above the point where water cells burst and render brining totally ineffective.  But what do I know?
                   
                  #9
                    Mosca

                    • Total Posts: 2929
                    • Joined: 5/26/2004
                    • Location: Mountain Top, PA
                    Re:Are You a Meat Smoker?? Sun, 05/13/12 2:31 PM (permalink)
                    RodBangkok


                    Well, if we ever pulled off a rack of ribs with that much exposed bone, as seen in the opening web page, I'd be all over our staff and never serve those to a customer, way over cooked.  He also states to brine chicken, but then takes the finished temp well above the point where water cells burst and render brining totally ineffective.  But what do I know?

                     
                    165*? I thought that was when you pulled chicken, when it was cooked enough to kill the bacteria, but still moist. I'm confused; help me understand.
                     
                    #10
                      Foodbme

                      • Total Posts: 9527
                      • Joined: 9/1/2006
                      • Location: Gilbert, AZ
                      Re:Are You a Meat Smoker?? Sun, 05/13/12 3:05 PM (permalink)
                      Mosca

                      RodBangkok

                      Well, if we ever pulled off a rack of ribs with that much exposed bone, as seen in the opening web page, I'd be all over our staff and never serve those to a customer, way over cooked.  He also states to brine chicken, but then takes the finished temp well above the point where water cells burst and render brining totally ineffective.  But what do I know?

                      165*? I thought that was when you pulled chicken, when it was cooked enough to kill the bacteria, but still moist. I'm confused; help me understand.

                      I guess they do things differently in Bangkok. American pigs ribs probably have more fat on them, therefore they would shrink a little more. Any Asian style ribs I've ever had lack meat and fat so they would dry out sooner.
                       
                      #11
                        ann peeples

                        • Total Posts: 8317
                        • Joined: 5/21/2006
                        • Location: West Allis, Wisconsin
                        Re:Are You a Meat Smoker?? Sun, 05/13/12 3:21 PM (permalink)
                        LOL, edwmax..........
                         
                        #12
                          Foodbme

                          • Total Posts: 9527
                          • Joined: 9/1/2006
                          • Location: Gilbert, AZ
                          Re:Are You a Meat Smoker?? Sun, 05/13/12 3:33 PM (permalink)
                          edwmax

                          Thanks for posting news letter link above.   It looks similar to the news letter by http://TexasBBQRub.com, of which I have been receiving for a couple of years.    ... I wounder if there is a cross connection with the two ....
                           
                          I signed up for their newsletter. They're more into product promotion than providing helpful info on BBQing & Smoking Meat.
                           
                          #13
                            Online Bookmarks Sharing: Share/Bookmark

                            Jump to:

                            Current active users

                            There are 0 members and 1 guests.

                            Icon Legend and Permission

                            • New Messages
                            • No New Messages
                            • Hot Topic w/ New Messages
                            • Hot Topic w/o New Messages
                            • Locked w/ New Messages
                            • Locked w/o New Messages
                            • Read Message
                            • Post New Thread
                            • Reply to message
                            • Post New Poll
                            • Submit Vote
                            • Post reward post
                            • Delete my own posts
                            • Delete my own threads
                            • Rate post

                            2000-2014 ASPPlayground.NET Forum Version 3.9
                            What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com