When do you SlowCook?

[Texana]

Everyone:

One of the things I like besides cooking is this forum. What a great place for people all over the world to meet and swap everything from amusing stories to serious receipes. It is my understanding that this is what this forum is for. With that thought in mind it is my intention over the next few weeks to try and spark various discussions. I hope everyone will join in and add their thoughts to any and all topics.

Also remember this. Sometimes some of us get a little long winded. Replies can be as long or short as you like. If you would also like to ask questions or start your own discussion subject please do. Communication is the key so lets talk it up.

Today I wanted to know when you liked to do your cooking. Holidays, weekends, reunions, work functions, etc..... Do you have to have a special day or just cook for the heck of it?

Take a minute and give us your ideas.

Texana

[Qjunkie will]

Man I try to smoke meat anytime I get the chance mostly that ends up being on the weekend since I have to report to the man monday - friday!! :?

[SlowSmoked]

Will smoke up the pit about on average twice a month. Will crank up the Weber grill about 3 times a month. Typically once a quarter will also do some sort of 'free' catering block party or charity event.

I actually go into withdrawals if I go to long with out the smell of smoke. When this happens I start craving BBQ and end up eating at some commercial BBQ shop around town - then I get disappointed because they smell good but the BBQ is usually substandard. So then it's off to the store and out to the pit......

[Hammerhead]

Hello everyone from S.W. Louisiana. My first visit ... first post. Started a sausage stuffed brisket on Friday @ 2:30PM. Took it off at 1:00PM today (Sat.). WOW! Threw on a pork butt for tomorrow.

I have a Kamado.

[SlowSmoked]

Rob - Tell me about your sausage stuffed brisket. What's the recipe? I know ya'll down in Louisiana love stuffing things, but have never heard of stuffed brisket. Sounds great though....

Appreciate it and let's hope this storm moves through quickly. No wind here just plenty of rain.

[texasbill]

I'm with slow smoked here. We would love to hear this recipe, cause it sounds really good. I have some ideas on it but would love to hear from you on this one.

And welcome to the forum.

Bill-Texas BBQ Rub

[Texana]

Did anyone ever get the lowdown on the stuffed brisket?

Texana

[texasbill]

Texana:
I never did get to find out about the stuffed beisket but I have been thinking about it, then ran into a recipe for stuffed pork loin, stuffed with sausage. Got to be the same principle behind the two.

For the stuffed loin take a loin about 6 inches long. (This is not a tenderloin but loin.) In the middle of the loin take your knife and insert it all the way thru the loin (long wise) then turn the knife 45 degrees and repeat the process. You will basically have an X in the middle of the loin. Take a link of sausage, (the recipe called for it to be frozen so it would be easier to push thru the loin in the X) and run it thru the loin. I think I would like to actually cut the casing of the sausage so the juices will flow out of the sausage during cooking and run into the loin. Cut the link of sausage so it does not overhang on the sides of the loin and slow smoke that loin.

I would imagine you could do the very same thing with a brisket. We might even do one at Czhilispiel so we will see what it is all about.

Bill

[Qjunkie will]

Hey just wanted to revive this thread since we have some new guys on the forum how about yalls two cents worth.

[Race R Us]

glad you did, that stuffed loin sounds great. got them wheels a spinning now.

[Texana]

Reviving old threads is a great idea.

Sometims us new people are af af afr afr scared to speak up.

Texana

[Buckeye]

Texana! "Step away from the knife". You keep slicin me up and I ain't gonna look too good for the "Chief" on Valentine's Day in my Caveman outfit!!! Like I mentioned somewhere else on this crazy forum, I like to cook anytime I get the chance and the weather is not a factor......Buckeye

[Texana]

Ok.....

I have stepped away.

Must have had them flashbacks again.

Does she really like the caveman outfit?

Texana

[Buckeye]

Drives her CRAZY!!! Just makes her nuts!!!!! But not in a good way.....Buckeye

[Texana]

:lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol: :lol:

[john]

Texasbill,

I would like to do one this weekend. How long do you figure per pound at 225 degrees and to what temp. I guess it would be good to rub the sausage with Texas BBQ rub before inserting. Does anyone have a name for this or could we name it after a character from an old James Bond movie. :roll:

[SmokinButz]

Just got my order of Texasbbqrub yesterday and fired up the pit today... didn't have enough patience to wait for the pork butt so I slapped some rub on a beer-butt chicken..... :P :lol: :lol: :D what fantastic rub y'all have wrought, Texas Bill!!!! Long live Texas BBQ rub, it's the only thing I've tasted in more that 20 years of cookin' that's anywhere close to my rub in taste quality...... I'm a little bit demoralized by that, but I bet I'll get over it after the next bite with Texas BBQ rub passes my lips :lol: :lol: :lol:

[txbbqcarrie]

SB glad to hear you like the rub!!!

[Qjunkie will]

wait till ya try it with the ribs! Oh man!

[gatorpit]

When do I "slow smoke"??? After a 12 pack of Coors Lite. Everything slows down.

[Texana]

It takes a 12 pack?

[Dirty Ron]

kinda an ironic thread - I just got done with a 5 1/2 lbs pork loin for the wife & a few friends. fillet that bad boy out, add spices, sauteed ****take & morel mushrooms, sage stuffing, and bacon for good measure. Oh daddy. Went over well, and still full.

[Texana]

sounds like i should have had supper at your house