Mike Avery wrote:
Partly I figure if it's worth eating, it's worth barbecuing. Partly I
figure, the pit's hot, might as well use the heat.

So, I have a pork butt in the smoker now, and I have a chicken that
will join it in the mid-afternoon.

I also have some nice winter squash and some potatoes. Has anyone
tried barbecuing these, or any other, veggies?

If so, do you have any advice or suggestions here?

I do up vegies on the grill. Just a bit of olive oil and light
salt/pepper. Try plantains or eggplant on the grill.

Of course nothing is better than a vidalia onion, packed with
butter and garlic, wrapped in foil, and set on the coals for
a while.

--
DougW

On 8-Oct-2006, Mike Avery wrote:

Xref: news.twtelecom.net alt.food.barbecue:75799

Partly I figure if it's worth eating, it's worth barbecuing. Partly I
figure, the pit's hot, might as well use the heat.

So, I have a pork butt in the smoker now, and I have a chicken that will
join it in the mid-afternoon.

I also have some nice winter squash and some potatoes. Has anyone tried
barbecuing these, or any other, veggies?

If so, do you have any advice or suggestions here?

Thanks,
Mike

Hell yes. Squash, Zuccini, Carrots, Potatoes. You name it. I have a square
perforated and porcellenized pan for that very purpose. Home Despot and
Lows carry them most of the time. Season veggies as you see fit. I tend to
keep it simple with some EVOO topped with some Lowry's Seasoned Salt.
With that as your mental guide, raid your spice rack and get wild.

--
Brick(Youth is wasted on young people)

jay wrote:
On Sun, 08 Oct 2006 14:03:27 -0600, Mike Avery wrote:

I also have some nice winter squash and some potatoes. Has anyone tried
barbecuing these, or any other, veggies?

If so, do you have any advice or suggestions here?


Wrap in foil for less smoke. I cook nearly anything on the pit.

Thanks to all who replied. I'm not sure what sort of squash it was....
I hadn't seen it before, and just bought it at the local farmers market
on the advice of the seller. It was small, green and white, kinda like
an acorn squash that had it's ends pushed in. I cut in half, scooped
out the seeds, put a pat of butter in each half, wrapped them with
aluminum foil and put them in the pit nearer the fire. About an hour
later, they were great. Just a little smoke got through my loose
wrapping and it enhanced rather than overwhelmed.

Thanks for the tip,
Mike

--
....The irony is that Bill Gates claims to be making a stable operating
system and Linus Torvalds claims to be trying to take over the world...

Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

Sunday I finally had a day to tend the pit.... and I made my first try
at pulled pork. Not having had pulled pork in parts of the country
where it is cherished, I wasn't sure what I was getting into.

I didn't use a rub, I just salted and peppered the butt. It went into
the smoker about 11:00 AM, and I tried to keep the smoker temperature
between 225 and 250F. It got down to 210 a time or two, and up to 300 a
time or two. It's amazing how fast a fire can get hot. I'm still
learning how to control the fire. I used aspen because I haven't found
a source of hardwood, and because it is a relatively slow and clean
burning wood.

Around 11:00 PM the 3 1/2 pound butt finally got to about 195F. The
bone was loose, though not as loose as I'd have thought it would be.
Next time, I start earlier.... this time, bed was calling.

I took the meat to the kitchen, and it shredded very easily. The meat I
tasted had a nice smoke flavor, but was otherwise pretty bland. I was
expecting more of an in-your-face smokiness... it was in there for 12
hours after all! The chicken that shared the pit for about 3 or 4 hours
was much smokier, and the country style ribs I do there are usually
smokier. Is this a matter of surface area, with the roast having less
surface area for the amount of meat than either the chicken or the
country style ribs?

Yesterday, I did some reading and found that many people will toss the
meat in a vinegar and cayenne pepper mix, and heat it long enough for
the sauce to thicken and the meat to re-heat. I did that, and made a
sandwich with some of the meat. Dinner was another sandwich, only I got
some cole slaw for the sandwich. A really nice blend of flavors and
textures.... I understand why folks in the southern Atlantic coast like
these so much.

Still...I'm wondering about the next step. Should I have used a rub?
Was the meat largely on target with
the amount of taste and smokiness? Does anyone have a suggestion for a
different sauce?

Thanks,
Mike

Mike, get yourself a little apple cider vinegar and add in flaked red
pepper and some salt. Let the cider sit for a couple or three days to
pick up the flavor of the pepper, then sprinkle it on your pulled pork
just before eating. When butt is done right, the first bite should taste
like it has butter on it. If you want a true Carolina touch, I suggest
taking some of the pulled pork and serving it on a hamburger bun, topped
with some cream-style cole slaw.

Nonny

Mike Avery wrote:
Sunday I finally had a day to tend the pit.... and I made my first try
at pulled pork. Not having had pulled pork in parts of the country
where it is cherished, I wasn't sure what I was getting into.

I didn't use a rub, I just salted and peppered the butt. It went into
the smoker about 11:00 AM, and I tried to keep the smoker temperature
between 225 and 250F. It got down to 210 a time or two, and up to 300 a
time or two. It's amazing how fast a fire can get hot. I'm still
learning how to control the fire. I used aspen because I haven't found
a source of hardwood, and because it is a relatively slow and clean
burning wood.

Around 11:00 PM the 3 1/2 pound butt finally got to about 195F. The
bone was loose, though not as loose as I'd have thought it would be.
Next time, I start earlier.... this time, bed was calling.

I took the meat to the kitchen, and it shredded very easily. The meat I
tasted had a nice smoke flavor, but was otherwise pretty bland. I was
expecting more of an in-your-face smokiness... it was in there for 12
hours after all! The chicken that shared the pit for about 3 or 4 hours
was much smokier, and the country style ribs I do there are usually
smokier. Is this a matter of surface area, with the roast having less
surface area for the amount of meat than either the chicken or the
country style ribs?

Yesterday, I did some reading and found that many people will toss the
meat in a vinegar and cayenne pepper mix, and heat it long enough for
the sauce to thicken and the meat to re-heat. I did that, and made a
sandwich with some of the meat. Dinner was another sandwich, only I got
some cole slaw for the sandwich. A really nice blend of flavors and
textures.... I understand why folks in the southern Atlantic coast like
these so much.

Still...I'm wondering about the next step. Should I have used a rub?
Was the meat largely on target with
the amount of taste and smokiness? Does anyone have a suggestion for a
different sauce?

Thanks,
Mike


--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

"Nonnymus" wrote in message
news:CxQWg.3880$gM1.1306@fed1read12...
Mike, get yourself a little apple cider vinegar and add in flaked red
pepper and some salt. Let the cider sit for a couple or three days to
pick up the flavor of the pepper, then sprinkle it on your pulled pork
just before eating. When butt is done right, the first bite should taste
like it has butter on it. If you want a true Carolina touch, I suggest
taking some of the pulled pork and serving it on a hamburger bun, topped
with some cream-style cole slaw.

Nonny

There are many variations of the cinder vinegar sauce. I like black pepper
and just a little of the red. I know people that add honey or sugar to take
the vinegar bit out. If you were in South Carolina, you'd add some mustard
to the sauce.

Nonny says to sprinkle it on just before eating, but I prefer to mix it in
as the meat is pulled.