usvi-on-line
Smoked Que on STJ
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Puddlejumper
- Posts: 276
- Joined: Sat Mar 31, 2007 11:17 am
- Location: Southport, NC was STJ
Rick, my smoker is all electric. With a smoke box over the coil to load with a couple chunks of wood. It is a Cookshack Amerique. Check 'em out. The FEC 100 is like what you are looking for in a pellet smoker. It has won a lot of the big competitions. If you haven't had que from a Cookshack, you need to find someone that uses it before you buy. It is the best I have ever seen.
Just flew back from Long Beach on Saturday - our data center is in Lakewood. Stopped at Harbor for a t-shirt. Next time I'll stop for some mouth watering BBQ.California folks: go to Seal Beach BBQ on Main St Seal Beach to get a taste of what my que is like.
When the going gets weird, the weird turn pro.
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Puddlejumper
- Posts: 276
- Joined: Sat Mar 31, 2007 11:17 am
- Location: Southport, NC was STJ
Chet, sorry you didn't find out sooner. Keep it in mind for your next trip to So Cal. He also has some excellent micro brews if you like that kind of thing. His side dishes need help IMHO. Only marginal for a professionally trained chef. But you go to Beachwood BBQ for the smoked goods anyway.
Rick, I have not tried nor seen any local woods. Never thought about it to tell you the truth. Something to consider. Will allspice and pimento compare to something else? I am partial to hickory for pork and apple for chicken/seafood. I keep it simple, but willing to try anything. Still trying to get some brisket here. Never smoked brisket, since I am from eastern NC. I have cooked many pork shoulders, butts, and whole hogs. Never a brisket. Can't wait to get one in the smoker and have a few beers with it.
Rick, I have not tried nor seen any local woods. Never thought about it to tell you the truth. Something to consider. Will allspice and pimento compare to something else? I am partial to hickory for pork and apple for chicken/seafood. I keep it simple, but willing to try anything. Still trying to get some brisket here. Never smoked brisket, since I am from eastern NC. I have cooked many pork shoulders, butts, and whole hogs. Never a brisket. Can't wait to get one in the smoker and have a few beers with it.
I bought some allspice chips at pimentowood.com
expensive, but I wanted to cook some jerk pork and chicken as close as possible to "authentic".
Speaking of smoking woods, I like to use apple for pork, cherry for chicken, alder for fish, and oak for beef. I have some oak chunks that were red wine barrels in their previous life, and when I found some tri-tip (a rarity on this coast) I put some of the barrel oak on the coals for the indirect grilling on my kettle - good eats!
I have a good friend in Huntington Beach - I may go out for his surprise BD party at the end of the month, and if I do I'll go check out Beachwood BBQ.
expensive, but I wanted to cook some jerk pork and chicken as close as possible to "authentic".
Speaking of smoking woods, I like to use apple for pork, cherry for chicken, alder for fish, and oak for beef. I have some oak chunks that were red wine barrels in their previous life, and when I found some tri-tip (a rarity on this coast) I put some of the barrel oak on the coals for the indirect grilling on my kettle - good eats!
I have a good friend in Huntington Beach - I may go out for his surprise BD party at the end of the month, and if I do I'll go check out Beachwood BBQ.
Come see us!
Sherban: a book that does seem to come from a peoples point of view more than most histories ;
The Umbilical Cord: The History of the United States Virgin Islands from Pre-Columbian Era to the Present By Harold W.L. Willocks 1995 -- I.S.B.N. # 1-891013-01-7
I got it at Dockside Bookstore while on St Thomas
The Umbilical Cord: The History of the United States Virgin Islands from Pre-Columbian Era to the Present By Harold W.L. Willocks 1995 -- I.S.B.N. # 1-891013-01-7
I got it at Dockside Bookstore while on St Thomas