Man I just got back to work and already your'all makin my hungry

 

Great thread, great advice, and TRULY fantastic recipes! I gave it FIVE STARS.
Keep it coming - maybe we're all in the wrong business! Maybe we should all invest in Catering Trucks...

Reminds me - Does anyone have a LINK to the Brinkman (or Brinkmann) company website? The people that make all of the Smoke-N-Grills. I can't find the dang thing!

I did find THIS link though (check it out)

the NATIONAL BARBECUE NEWS

 

Ahh business yup makin your family and friends happy with bbq
you did. This thread could turn into 101 way to prepare ribs and
stuff.

 

Do a search with "Brinkman grills" I found a few here;

http://www.homegardenandpatio.com/pa...ls_smokers.htm

 

Wow, so many great recipes! I dont think I have enough summer left to try them all. Gents, I really appreciate all your advice, but I kinda feel guilty now for having to say this. As it turns out, a friend is going to smoke the ribs for me. So now I have more time for the beer can chickens, grilled shrimp, veggies, and of course burgers and dogs. Thank you all very much. I wish I had the time and the talent to smoke my meats, but I'll stick to my gas grill. Its a heck of alot easier.
PS - Feel free to keep the great recipes coming!! Or maybe the FTE lords should start a cooking forum.

 

Hey greywolf,
Here is the link to Brinkmann

http://www.brinkmann.net/

 

Yah seasonal bbq forum?? i could sink my teeth into that.

 

I'm just getting ready (been in the fridge for 2 days with the dry rub all over it) to put a 15 pound, whole pork shoulder on the Q. It'll go all night and be done tomorrow afternoon. I pull that dude all apart, dump Memphis barbeque sauce all over it and whack a big ole mass onto a hamburger bun with a mess of homemade coleslaw on it. Yea buddy, thems is goooooooodddddd eats.

Beef brisket takes almost 28 hours, it goes in 10 pounds, and comes out 5 lbs. But it is so tender and flavorful I've seen grown men weep.

The very best part about barbeque'in ? Be very careful before preceding here, reading this will change your life forever. I did warn ya;

The best part of being a pitmaster; "Corona Cocktails"

a delightful summer beverage. You'll need ICE cold Corona beer, limes, margarita salt, Frank's Red Hot, and cold boiled shrimp large enough to fit snugly in a Corona bottle opening.

Boil and chill the shrimp to prefection. Peel them but leave the tail on. Open a bottle of Corona and squeeze a slice of lime into it getting the lime slice into the bottle, and getting plenty of lime juice on the opening. Put the margarita salt liberally on the opening of the bottle. Douse a shrimp with the Frank's Red Hot, then push it into the bottle opening tail up and out. Yes, the Frank's Red Hot gets in the bottle. Serve. Plan to have plenty on hand because they always go fast and you'll run out. You've gotta try it to believe it. Damn near better than pu.. Nah..

I'm telling you these things are addictive. They seem to make you drink. People who like beer and like shrimp can't seem to suck 'em down fast enough. The combination of flavors is perfect. They also look neat and appealing. So, if you serve them to guests, lay in way more than you think necessary. The down side is that folks suck them down faster than they'd normlly drink and are subject to sudden drunkenness - especially in a relaxed cookout/party environment. My wife and I serve them as an appetizer before the real food is served - gives them a chance to straighten out before driving home. We've actually had requests to serve these at outdoor get-togethers from people we've made them for on prior occasions. Don't say I didn't warn you..

 

Man why ya gotta go and say things like that? I just got to the point that i could make it til i got home. Now im all back up and
hungry now . My wife and i do the corona thing to .

 

I just discovered them a couple months ago, OHMIGAWD, I had the WORST headache the next day. I just couldn't stop, each shrimp made me thirstier, each beer made me hungry for another shrimp. It was gruesome, the hot sauce, oh buddy, it hurts both ways. I've been off since then, but tonight, I have a half rack (my new limit) of Corona's icing down, I have shrimp boiled up and cooling, I have fresh limes, I have salt, I have a lawn chair on the deck and it's going to be 82+ today. It could be trouble.

 

Geees stop it. 82+ darn i had to put a gazebo in my back yard so
i'de have a place to enjoy bbq eaten out side really with all this
crap weather. Be home by three and im HUNGRY.

 

Rangerxlt02 hit the link dead center. THAT was the one I was looking for - factory direct.

Found something else I was looking for too, look in this smoker and you see a round pan upside down under the grill to spread the heat out evenly. And YES that IS a Pizza!!!

You get the temperature up to the part of the guage where its right on the line between ideal and hot - then use the same cook time as any other frozen pizza!

Makes a hella suprise at a campground, I tell ya what. It works like a charm.
Slightly below that temp is about 350. A little above is 450. Thats what I love about those little smokers, its a stove, an oven, or anything you need it to be.



Anybody for a smoked meat-lovers special with pineapple and jalapenos???

 

I thought I was the only person to eat pizza with the combination. I hate canadian bacon, but love pineapple. So pepperoni, and/or sausage, with pineapple then jalapeno on the side. Good call Greywolf, but now our secret is out,,,, Ken

 

Well, after reading this great post I have to go get something to eat. I am starved now. Good Luck!