In article > ,
"Blackboard Support Specialist" > wrote:

> "Cleatarrior" > wrote
>
> > I am an avowed lava rcok hater. They absorb grease like the dickens and
> > always seem to be flare-up instigators. If anything I prefer the ceramic
> > briquets because they're non-absorbent and burn off nicely under high
> > flame.
>
>
> Uncle Nasty once dumped all his grease soaked lava rocks and replaced them.
> My dogs ate them all.
>
> Not whole, they crunched them up.
>
> True story, dobermans circa 1986
>
>
> TFM®

<snork> Guess that is one way to get fiber in the diet.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
Cleatarrior > wrote:

> On 4/10/2010 5:10 PM, Omelet wrote:
> > In >,
> > > wrote:
> >
> >>> It is one of the discontinued New Braunfels smokers. Large pit with an
> >>> offset fire box to the side. It's big enough to fit an 8 to 10 month
> >>> old emu in (as I have actually done that) or a full sized goat.
> >>
> >> Is emu similar to ostrich in taste/texture?
> >>
> >> If so I love that.
> >
> > Texture, yes. In taste (to me at least), emu has been more similar to
> > venison.
> >
> > As a bird, their meat is very lean as most of the fat is under the skin.
> > so the meat has to be cooked accordingly. Either roast the bird whole
> > with the skin on (after removing feathers of course!) or bard it on the
> > tougher cuts.
> >
> > Otherwise, the meat is best cooked hot and fast and served rare.
> >
> > Makes excellent ground or sausage too.
>
> Fascinating rundown, I'll have to see if I can source some locally.

Should not be too hard if everyone has not sold out. The winter nesting
season is coming to an end about now. If they left the eggs, the
roosters have probably hatched chicks by now.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Apr 11, 9:39*am, Omelet > wrote:
> .................................................. .................................................. ......
> I'll have to take a close up pic of my temperature gauge that is on my
> smoker:
>
> http://i44.tinypic.com/9atuz8.jpg
>
> .................................................. .............

Nice Gage, I like to cook (?) right on the blue/red boundary using
"Great Outdoors Smoky Mountain Smoker" (propane heretic), lol.

In article
>,
rob > wrote:

> On Apr 11, 9:39*am, Omelet > wrote:
> > .................................................. ..........................
> > .............................
> > I'll have to take a close up pic of my temperature gauge that is on my
> > smoker:
> >
> > http://i44.tinypic.com/9atuz8.jpg
> >
> > .................................................. .............
>
> Nice Gage, I like to cook (?) right on the blue/red boundary using
> "Great Outdoors Smoky Mountain Smoker" (propane heretic), lol.

Sounds good. ;-)

I've had that end of the pit up to 600 degrees (the dial went all the
way around and then some!) whilst making the coals for the cook.

And yes it cooled down to a decent temp.<g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On 4/11/2010 11:39 AM, Omelet wrote:

>>
>>>
>>> Smoking, BBQ and grilling take place at different temps and in different
>>> environments?
>>
>> COLD smoking and grilling, yes. BBQ *is* basically smoking.
>
> Ok.
>
> I'll have to take a close up pic of my temperature gauge that is on my
> smoker:
>
> http://i44.tinypic.com/9atuz8.jpg
>
> I did not get the idea that smoking by definition was not the same as
> BBQ by definition from Kent. ;-)
>
> AFAIK, Grilling is direct over the flame and the other two are indirect
> cooking?
>
> I'm just trying to get my definitions right.<g>
> Smoking vs. BBQ are two different temperature ranges according to that
> pic.

Don't worry about getting the definitions correct. Doubt you can get a
dozen barbecuers' to agree on a precise definition.

If your close, that's ok. I barbecue in the 250-300 range. Your gage
says I am correct :-) . I have smoked cheese and that was at 80°.
There there is a difference between hot smoking and cold smoking. though
I don't know where the temp separation would be. Smoked sausage is
around 160°. That certainly would be hot smoking to me. Maybe 125° and
above is hot smoking and below cold smoking.

I do wings on the grill. Temp is above 350°, maybe above 400. I still
call them barbecued wings to many. Around here, I will just call them
wings and let others decide ;-)

It used to be low and slow was considered barbecue. But I say that is
not necessarily so. I have heard of briskets being done in 8 hours.
Many like to spend 12 hours or more on a brisket. As long as it is
tender, that's what matters.

BBQ

"Omelet" > wrote in message
news
> In article > ,
> "Blackboard Support Specialist" > wrote:
>
>> "Omelet" > wrote
>>
>> > As a bird, their meat is very lean as most of the fat is under the
>> > skin.
>> > so the meat has to be cooked accordingly. Either roast the bird whole
>> > with the skin on (after removing feathers of course!)
>>
>> Now we need Big Jim to build an emu plucker...
>>
>> LOL,
>> TFM®
>
> <laughs> Too true!
>
> Plucking an emu is hard as they are too big to scald. ;-)
> That'd take one hell of a big scalding pot!

Is them emus bigger than a hog? They scald hogs, don't they?

On 4/11/2010 7:31 AM, Blackboard Support Specialist wrote:
> "Cleatarrior" > wrote
>
>> I am an avowed lava rcok hater. They absorb grease like the dickens
>> and always seem to be flare-up instigators. If anything I prefer the
>> ceramic briquets because they're non-absorbent and burn off nicely
>> under high flame.
>
>
> Uncle Nasty once dumped all his grease soaked lava rocks and replaced
> them. My dogs ate them all.
>
> Not whole, they crunched them up.
>
> True story, dobermans circa 1986
>
>
> TFM®

OMFG!

That's got urban legend written all over it!

But I believe you ;-)

On 10-Apr-2010, Omelet > wrote:

> In article >, " Joe" >
> wrote:
>
> > "Omelet" > wrote in message
> > news
> > > I'll be pressure washing the entire inside of the BBQ before I use it
> > > next. With lots and lots of dish soap to get all the grease out.
> >
> > Use "Simple Green" or "Greased Lightning" They are both good
> > degreasers,
> > and they will rinse out much better than dish soap.
>
> Thanks! I'd planned on using Ajax since I always have that on hand.
> It's been a great de-greaser in the kitchen but if what you mentioned
> works better and rinses more easily...
> --
> Peace! Om

I'll second the recommendation for 'Simple Green' or 'Greased Lightening'.
I have and use both regularly. I do prefer the Greased Lightening for the
heavy duty degreasing chores.

--
Brick (Youth is wasted on young people)

Joe wrote:
> "Nick Cramer" > wrote in message
> ...
>> Omelet > wrote:
>>> In article >,
>>> Nick Cramer > wrote:
>>>
>>>> Omelet > wrote:
>>>>> [ . . . ]
>>>>> Interesting idea. :-) But like I said, the bricks have helped with
>>>>> heat stability. That's especially handy when smoking as opposed to
>>>>> BBQ'ing.
>>>>
>>>> Hmmmm!
>>>
>>> The heat sinks help. ;-)
>>
>> I was hmmmming about smoking as opposed to BBQ'ing. Hmmmm!
>>
>
> Think she has been listening to kent too much???

Nope. Smoking and bbq are two different things; Om is correct.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

In article >,
BBQ > wrote:

> >
> > http://i44.tinypic.com/9atuz8.jpg
> >
> > I did not get the idea that smoking by definition was not the same as
> > BBQ by definition from Kent. ;-)
> >
> > AFAIK, Grilling is direct over the flame and the other two are indirect
> > cooking?
> >
> > I'm just trying to get my definitions right.<g>
> > Smoking vs. BBQ are two different temperature ranges according to that
> > pic.
>
> Don't worry about getting the definitions correct. Doubt you can get a
> dozen barbecuers' to agree on a precise definition.

But it's fun to try. ;-)
>
> If your close, that's ok. I barbecue in the 250-300 range. Your gage
> says I am correct :-) . I have smoked cheese and that was at 80°.

That is cold smoking tho' and, as you say, it's not the same.
I do want to try that one of these days and need to make a cold smoking
chamber for that. I believe I can rig a conduit from my chimney to
something like that.

Perhaps a camping oven.

> There there is a difference between hot smoking and cold smoking. though
> I don't know where the temp separation would be. Smoked sausage is
> around 160°. That certainly would be hot smoking to me. Maybe 125° and
> above is hot smoking and below cold smoking.

Anything that makes it so the cheese does not melt. <g>
I'd like to try smoked cheese as a Christmas gift. Safer than sausage
and such.

>
> I do wings on the grill. Temp is above 350°, maybe above 400. I still
> call them barbecued wings to many. Around here, I will just call them
> wings and let others decide ;-)

My best Canadian bacon has been mostly at 300 degrees.

>
> It used to be low and slow was considered barbecue. But I say that is
> not necessarily so. I have heard of briskets being done in 8 hours.
> Many like to spend 12 hours or more on a brisket. As long as it is
> tender, that's what matters.
>
> BBQ

And flavorful... I plan to marinate the next Brisket I do for at least
3 days. I'm tired of tasteless beef. Rubs for that just don't do it
for me. I have the refrigerator space.

24 hours might do it if I puncture it all over.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Joe wrote:

> COLD smoking and grilling, yes. BBQ *is* basically smoking.

No, it is not. In fact, in a lot of the southeast, like the carolinas, bbq
was historically done to avoid as much exposure to smoke as possible.
Smoking is used as a part of the process in the preservation of meat. BBQ is
a form of COOKING meat.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Blackboard Support Specialist" > wrote in message
. com...
> "Omelet" > wrote
>
>> As a bird, their meat is very lean as most of the fat is under the skin.
>> so the meat has to be cooked accordingly. Either roast the bird whole
>> with the skin on (after removing feathers of course!)
>
> Now we need Big Jim to build an emu plucker...
>
> LOL,
> TFM®
Here is YouTube of said chicken Plucker, I built for Ginger the BBQ Girl
and BobinGa.
http://www.youtube.com/watch?v=QfQ5PQb68VM
BeeJay

In article >, " Joe" >
wrote:

> "Omelet" > wrote in message
> news
> > In article > ,
> > "Blackboard Support Specialist" > wrote:
> >
> >> "Omelet" > wrote
> >>
> >> > As a bird, their meat is very lean as most of the fat is under the
> >> > skin.
> >> > so the meat has to be cooked accordingly. Either roast the bird whole
> >> > with the skin on (after removing feathers of course!)
> >>
> >> Now we need Big Jim to build an emu plucker...
> >>
> >> LOL,
> >> TFM®
> >
> > <laughs> Too true!
> >
> > Plucking an emu is hard as they are too big to scald. ;-)
> > That'd take one hell of a big scalding pot!
>
> Is them emus bigger than a hog? They scald hogs, don't they?

About the same size actually. I just don't have the equipment to do it
and it's not worth the investment as I don't do enough of either one.

I did scald a very small emu once. One I had to slaughter early due to a
terminal leg problem. Slipped tendon syndrome that would not resolve.
It was 3 months old so still small enough to fit in the oven.

I have stock pots large enough to do good sized turkeys.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Cleatarrior > wrote:

> On 4/11/2010 7:31 AM, Blackboard Support Specialist wrote:
> > "Cleatarrior" > wrote
> >
> >> I am an avowed lava rcok hater. They absorb grease like the dickens
> >> and always seem to be flare-up instigators. If anything I prefer the
> >> ceramic briquets because they're non-absorbent and burn off nicely
> >> under high flame.
> >
> >
> > Uncle Nasty once dumped all his grease soaked lava rocks and replaced
> > them. My dogs ate them all.
> >
> > Not whole, they crunched them up.
> >
> > True story, dobermans circa 1986
> >
> >
> > TFM®
>
> OMFG!
>
> That's got urban legend written all over it!
>
> But I believe you ;-)

Knowing dogs, I believe him too.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article .com>,
"Brick" > wrote:

> On 10-Apr-2010, Omelet > wrote:
>
> > In article >, " Joe" >
> > wrote:
> >
> > > "Omelet" > wrote in message
> > > news > > > > I'll be pressure washing the entire inside of the BBQ before I use it
> > > > next. With lots and lots of dish soap to get all the grease out.
> > >
> > > Use "Simple Green" or "Greased Lightning" They are both good
> > > degreasers,
> > > and they will rinse out much better than dish soap.
> >
> > Thanks! I'd planned on using Ajax since I always have that on hand.
> > It's been a great de-greaser in the kitchen but if what you mentioned
> > works better and rinses more easily...
> > --
> > Peace! Om
>
> I'll second the recommendation for 'Simple Green' or 'Greased Lightening'.
> I have and use both regularly. I do prefer the Greased Lightening for the
> heavy duty degreasing chores.

Thanks for seconding that Brick.
I presume I can get this in the auto parts section? <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Dave Bugg" > wrote:

> Joe wrote:
> > "Nick Cramer" > wrote in message
> > ...
> >> Omelet > wrote:
> >>> In article >,
> >>> Nick Cramer > wrote:
> >>>
> >>>> Omelet > wrote:
> >>>>> [ . . . ]
> >>>>> Interesting idea. :-) But like I said, the bricks have helped with
> >>>>> heat stability. That's especially handy when smoking as opposed to
> >>>>> BBQ'ing.
> >>>>
> >>>> Hmmmm!
> >>>
> >>> The heat sinks help. ;-)
> >>
> >> I was hmmmming about smoking as opposed to BBQ'ing. Hmmmm!
> >>
> >
> > Think she has been listening to kent too much???
>
> Nope. Smoking and bbq are two different things; Om is correct.

Whew! Thanks Dave. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Dave Bugg" > wrote:

> Joe wrote:
>
> > COLD smoking and grilling, yes. BBQ *is* basically smoking.
>
> No, it is not. In fact, in a lot of the southeast, like the carolinas, bbq
> was historically done to avoid as much exposure to smoke as possible.
> Smoking is used as a part of the process in the preservation of meat. BBQ is
> a form of COOKING meat.

One of these days, I'd like to experiment with smoke drying jerky. Like
our ancestors used to do it. :-) Mom and I used to make jerky in the
past but in a dehydrator. It tended to get moldy if not eaten soon
enough so I froze the last batch but that tends to ruin the taste.

I'd like to really learn how to preserve meat, without using preserving
salts (nitrates and nitrites).

Pemmican is on the menu once I learn to get it right!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article > ,
"Big Jim" > wrote:

> "Blackboard Support Specialist" > wrote in message
> . com...
> > "Omelet" > wrote
> >
> >> As a bird, their meat is very lean as most of the fat is under the skin.
> >> so the meat has to be cooked accordingly. Either roast the bird whole
> >> with the skin on (after removing feathers of course!)
> >
> > Now we need Big Jim to build an emu plucker...
> >
> > LOL,
> > TFM®
> Here is YouTube of said chicken Plucker, I built for Ginger the BBQ Girl
> and BobinGa.
> http://www.youtube.com/watch?v=QfQ5PQb68VM
> BeeJay

That's pretty cool. :-) Just a few wing and tail feather left...
Did you scald the bird first?

It'd be interesting to see you come up with one for Emus and not damage
the hide. It's not edible and is used for leather products, much like
Ostrich and Rhea hides.

If I ever purchase a hunk of land here, I'd like to run Rhea on it. They
are hardier than emus, and the feathers are of greater value.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote in message
news
> In article >,
> Cleatarrior > wrote:
>
>> On 4/11/2010 7:31 AM, Blackboard Support Specialist wrote:
>> > "Cleatarrior" > wrote
>> >
>> >> I am an avowed lava rcok hater. They absorb grease like the dickens
>> >> and always seem to be flare-up instigators. If anything I prefer the
>> >> ceramic briquets because they're non-absorbent and burn off nicely
>> >> under high flame.
>> >
>> >
>> > Uncle Nasty once dumped all his grease soaked lava rocks and replaced
>> > them. My dogs ate them all.
>> >
>> > Not whole, they crunched them up.
>> >
>> > True story, dobermans circa 1986
>> >
>> >
>> > TFM®
>>
>> OMFG!
>>
>> That's got urban legend written all over it!
>>
>> But I believe you ;-)
>
> Knowing dogs, I believe him too.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine

My Caviler King Charles Spaniel eats lump charcoal
BeeJay

Big Jim wrote:

> My Caviler King Charles Spaniel eats lump charcoal

LOL!!! Well if ya'd quit trying to poison that poor pooch....

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Omelet" > wrote in message
news
> In article > ,
> "Big Jim" > wrote:
>
>> "Blackboard Support Specialist" > wrote in message
>> . com...
>> > "Omelet" > wrote
>> >
>> >> As a bird, their meat is very lean as most of the fat is under the
>> >> skin.
>> >> so the meat has to be cooked accordingly. Either roast the bird whole
>> >> with the skin on (after removing feathers of course!)
>> >
>> > Now we need Big Jim to build an emu plucker...
>> >
>> > LOL,
>> > TFM®
>> Here is YouTube of said chicken Plucker, I built for Ginger the BBQ
>> Girl
>> and BobinGa.
>> http://www.youtube.com/watch?v=QfQ5PQb68VM
>> BeeJay
>
> That's pretty cool. :-) Just a few wing and tail feather left...
> Did you scald the bird first?
>
> It'd be interesting to see you come up with one for Emus and not damage
> the hide. It's not edible and is used for leather products, much like
> Ostrich and Rhea hides.
>
> If I ever purchase a hunk of land here, I'd like to run Rhea on it. They
> are hardier than emus, and the feathers are of greater value.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Only Irish coffee provides in a single glass all four essential food
> groups: alcohol, caffeine, sugar and fat. --Alex Levine

Yes. 149° for 45 seconds. They did 60 chickens week before last.
I made chicken and dumplings outta that one.
BeeJay

Omelet wrote:

> Thanks for seconding that Brick.
> I presume I can get this in the auto parts section? <g>

Om, be sure that whatever you use is non-toxic and do a good re-seasoning of
the pit prior to use. Me, I scrape all the gunk from the inside that is
loose, and then use a torch to burn out any left-over gunk. I don't really
like to do a heavy-duty scrub-down of the interior. A lot of folks do,
though. As I said, just do some good re-seasoning before cooking.
..


--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On 4/11/2010 4:28 PM, Omelet wrote:
> In >,
> > wrote:
>
>>>
>>> http://i44.tinypic.com/9atuz8.jpg
>>>
>>> I did not get the idea that smoking by definition was not the same as
>>> BBQ by definition from Kent. ;-)
>>>
>>> AFAIK, Grilling is direct over the flame and the other two are indirect
>>> cooking?
>>>
>>> I'm just trying to get my definitions right.<g>
>>> Smoking vs. BBQ are two different temperature ranges according to that
>>> pic.
>>
>> Don't worry about getting the definitions correct. Doubt you can get a
>> dozen barbecuers' to agree on a precise definition.
>
> But it's fun to try. ;-)
>>
>> If your close, that's ok. I barbecue in the 250-300 range. Your gage
>> says I am correct :-) . I have smoked cheese and that was at 80°.
>
> That is cold smoking tho' and, as you say, it's not the same.
> I do want to try that one of these days and need to make a cold smoking
> chamber for that. I believe I can rig a conduit from my chimney to
> something like that.
>
> Perhaps a camping oven.
>
>> There there is a difference between hot smoking and cold smoking. though
>> I don't know where the temp separation would be. Smoked sausage is
>> around 160°. That certainly would be hot smoking to me. Maybe 125° and
>> above is hot smoking and below cold smoking.
>
> Anything that makes it so the cheese does not melt.<g>
> I'd like to try smoked cheese as a Christmas gift. Safer than sausage
> and such.
>
>>
>> I do wings on the grill. Temp is above 350°, maybe above 400. I still
>> call them barbecued wings to many. Around here, I will just call them
>> wings and let others decide ;-)
>
> My best Canadian bacon has been mostly at 300 degrees.
>
>>
>> It used to be low and slow was considered barbecue. But I say that is
>> not necessarily so. I have heard of briskets being done in 8 hours.
>> Many like to spend 12 hours or more on a brisket. As long as it is
>> tender, that's what matters.
>>
>> BBQ
>
> And flavorful... I plan to marinate the next Brisket I do for at least
> 3 days. I'm tired of tasteless beef. Rubs for that just don't do it
> for me. I have the refrigerator space.
>

But then it will be Corned Beef Brisket maybe ;-) Depending on the
spices used to marinate or brine !!!

BBQ

"Omelet" > wrote

>> It used to be low and slow was considered barbecue. But I say that is
>> not necessarily so. I have heard of briskets being done in 8 hours.
>> Many like to spend 12 hours or more on a brisket. As long as it is
>> tender, that's what matters.
>>
>> BBQ
>
> And flavorful... I plan to marinate the next Brisket I do for at least
> 3 days. I'm tired of tasteless beef. Rubs for that just don't do it
> for me. I have the refrigerator space.


See if you can dig up anything about Belly's Dr Pepper brisket method...

TFM®

"Omelet" > wrote in message
news
> In article >, " Joe" >
> wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article > ,
>> > "Blackboard Support Specialist" > wrote:
>> >
>> >> "Omelet" > wrote
>> >>
>> >> > As a bird, their meat is very lean as most of the fat is under the
>> >> > skin.
>> >> > so the meat has to be cooked accordingly. Either roast the bird
>> >> > whole
>> >> > with the skin on (after removing feathers of course!)
>> >>
>> >> Now we need Big Jim to build an emu plucker...
>> >>
>> >> LOL,
>> >> TFM®
>> >
>> > <laughs> Too true!
>> >
>> > Plucking an emu is hard as they are too big to scald. ;-)
>> > That'd take one hell of a big scalding pot!
>>
>> Is them emus bigger than a hog? They scald hogs, don't they?
>
> About the same size actually. I just don't have the equipment to do it
> and it's not worth the investment as I don't do enough of either one.


Curt a 55 gallon drum in half lenghtwise, fill half way with water, build a
fire all the way around it... That'll do most any size critter.

TFM®

"Dave Bugg" > wrote in message
...
> Joe wrote:
>
>> COLD smoking and grilling, yes. BBQ *is* basically smoking.
>
> No, it is not. In fact, in a lot of the southeast, like the carolinas, bbq
> was historically done to avoid as much exposure to smoke as possible.
> Smoking is used as a part of the process in the preservation of meat. BBQ
> is a form of COOKING meat.


Right you are, Dave. Real barbecue has very little, if any of the (ahem)
holy grail known as a smoke ring.

Most of the smoke comes from the "grease bombs" hitting the coals.
Us old schoolers can tell the temp by listening to the timing of the hissing
bombs.

TFM®

"Big Jim" > wrote in message
m...
>
> "Blackboard Support Specialist" > wrote in message
> . com...
>> "Omelet" > wrote
>>
>>> As a bird, their meat is very lean as most of the fat is under the skin.
>>> so the meat has to be cooked accordingly. Either roast the bird whole
>>> with the skin on (after removing feathers of course!)
>>
>> Now we need Big Jim to build an emu plucker...
>>
>> LOL,
>> TFM®
> Here is YouTube of said chicken Plucker, I built for Ginger the BBQ Girl
> and BobinGa.
> http://www.youtube.com/watch?v=QfQ5PQb68VM
> BeeJay
>

Done seed it. Good job!

TFM®

In article > ,
"Big Jim" > wrote:

> >> > them. My dogs ate them all.
> >> >
> >> > Not whole, they crunched them up.
> >> >
> >> > True story, dobermans circa 1986
> >> >
> >> >
> >> > TFM®
> >>
> >> OMFG!
> >>
> >> That's got urban legend written all over it!
> >>
> >> But I believe you ;-)
> >
> > Knowing dogs, I believe him too.
>
> My Caviler King Charles Spaniel eats lump charcoal
> BeeJay

It's good for the digestion. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Big Jim" > wrote:

> "Omelet" > wrote in message
> news
> > In article > ,
> > "Big Jim" > wrote:
> >
> >> "Blackboard Support Specialist" > wrote in message
> >> . com...
> >> > "Omelet" > wrote
> >> >
> >> >> As a bird, their meat is very lean as most of the fat is under the
> >> >> skin.
> >> >> so the meat has to be cooked accordingly. Either roast the bird whole
> >> >> with the skin on (after removing feathers of course!)
> >> >
> >> > Now we need Big Jim to build an emu plucker...
> >> >
> >> > LOL,
> >> > TFM®
> >> Here is YouTube of said chicken Plucker, I built for Ginger the BBQ
> >> Girl
> >> and BobinGa.
> >> http://www.youtube.com/watch?v=QfQ5PQb68VM
> >> BeeJay
> >
> > That's pretty cool. :-) Just a few wing and tail feather left...
> > Did you scald the bird first?
> >
> > It'd be interesting to see you come up with one for Emus and not damage
> > the hide. It's not edible and is used for leather products, much like
> > Ostrich and Rhea hides.
> >
> > If I ever purchase a hunk of land here, I'd like to run Rhea on it. They
> > are hardier than emus, and the feathers are of greater value.
> > --
> > Peace! Om
> >
>
> Yes. 149° for 45 seconds. They did 60 chickens week before last.
> I made chicken and dumplings outta that one.
> BeeJay

Looks good. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Dave Bugg" > wrote:

> Omelet wrote:
>
> > Thanks for seconding that Brick.
> > I presume I can get this in the auto parts section? <g>
>
> Om, be sure that whatever you use is non-toxic and do a good re-seasoning of
> the pit prior to use. Me, I scrape all the gunk from the inside that is
> loose, and then use a torch to burn out any left-over gunk. I don't really
> like to do a heavy-duty scrub-down of the interior. A lot of folks do,
> though. As I said, just do some good re-seasoning before cooking.
> .

Thank you Dave!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
BBQ > wrote:

> >> It used to be low and slow was considered barbecue. But I say that is
> >> not necessarily so. I have heard of briskets being done in 8 hours.
> >> Many like to spend 12 hours or more on a brisket. As long as it is
> >> tender, that's what matters.
> >>
> >> BBQ
> >
> > And flavorful... I plan to marinate the next Brisket I do for at least
> > 3 days. I'm tired of tasteless beef. Rubs for that just don't do it
> > for me. I have the refrigerator space.
> >
>
> But then it will be Corned Beef Brisket maybe ;-) Depending on the
> spices used to marinate or brine !!!
>
> BBQ

Salt would not be a major ingredient. <g>

Seriously, the last couple of Briskets I've had that other people cooked
were as flavorless as the last one that I did. I really do think that
it needs a marinade. Smoke and a rub is not enough!

I have one in the freezer at the moment that I bought for $.99 per lb. a
couple of months ago. I'll probably only do 1/2 of it at a time.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article > ,
"Blackboard Support Specialist" > wrote:

> "Omelet" > wrote
>
> >> It used to be low and slow was considered barbecue. But I say that is
> >> not necessarily so. I have heard of briskets being done in 8 hours.
> >> Many like to spend 12 hours or more on a brisket. As long as it is
> >> tender, that's what matters.
> >>
> >> BBQ
> >
> > And flavorful... I plan to marinate the next Brisket I do for at least
> > 3 days. I'm tired of tasteless beef. Rubs for that just don't do it
> > for me. I have the refrigerator space.
>
>
> See if you can dig up anything about Belly's Dr Pepper brisket method...
>
> TFM®

Now there is a thought. That'd tenderize it too and reduce the cook
time.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article > ,
"Blackboard Support Specialist" > wrote:

> >> > Plucking an emu is hard as they are too big to scald. ;-)
> >> > That'd take one hell of a big scalding pot!
> >>
> >> Is them emus bigger than a hog? They scald hogs, don't they?
> >
> > About the same size actually. I just don't have the equipment to do it
> > and it's not worth the investment as I don't do enough of either one.
>
>
> Curt a 55 gallon drum in half lenghtwise, fill half way with water, build a
> fire all the way around it... That'll do most any size critter.

Interesting idea. ;-)

I could also put it over a big propane burner.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article > ,
"Blackboard Support Specialist" > wrote:

> "Dave Bugg" > wrote in message
> ...
> > Joe wrote:
> >
> >> COLD smoking and grilling, yes. BBQ *is* basically smoking.
> >
> > No, it is not. In fact, in a lot of the southeast, like the carolinas, bbq
> > was historically done to avoid as much exposure to smoke as possible.
> > Smoking is used as a part of the process in the preservation of meat. BBQ
> > is a form of COOKING meat.
>
>
> Right you are, Dave. Real barbecue has very little, if any of the (ahem)
> holy grail known as a smoke ring.
>
> Most of the smoke comes from the "grease bombs" hitting the coals.
> Us old schoolers can tell the temp by listening to the timing of the hissing
> bombs.
>
> TFM®

;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On 11-Apr-2010, Cleatarrior > wrote:

> On 4/11/2010 7:31 AM, Blackboard Support Specialist wrote:
> > "Cleatarrior" > wrote
> >
> >> I am an avowed lava rcok hater. They absorb grease like the dickens
> >> and always seem to be flare-up instigators. If anything I prefer the
> >> ceramic briquets because they're non-absorbent and burn off nicely
> >> under high flame.
> >
> >
> > Uncle Nasty once dumped all his grease soaked lava rocks and replaced
> > them. My dogs ate them all.
> >
> > Not whole, they crunched them up.
> >
> > True story, dobermans circa 1986
> >
> >
> > TFM®
>
> OMFG!
>
> That's got urban legend written all over it!
>
> But I believe you ;-)

I know that Dobe's aren't generally known for their jaw power,
but, but the one I had had unbelievable power in his jaws. Generally
speaking, if it could be smashed with a framing hammer, he could
crush it in his mouth.

--
Brick (Youth is wasted on young people)

On 11-Apr-2010, Omelet > wrote:

> In article .com>,
> "Brick" > wrote:
>
> > On 10-Apr-2010, Omelet > wrote:
> >
> > > In article >, " Joe" >
> > > wrote:
> > >
> > > > "Omelet" > wrote in message
> > > > news > > > > > I'll be pressure washing the entire inside of the BBQ before I
> > > > >use it
> > > > > next. With lots and lots of dish soap to get all the grease out.
> > > >
> > > > Use "Simple Green" or "Greased Lightning" They are both good
> > > > degreasers,
> > > > and they will rinse out much better than dish soap.
> > >
> > > Thanks! I'd planned on using Ajax since I always have that on hand.
> > > It's been a great de-greaser in the kitchen but if what you mentioned
> > > works better and rinses more easily...
> > > --
> > > Peace! Om
> >
> > I'll second the recommendation for 'Simple Green' or 'Greased
> > Lightening'.
> > I have and use both regularly. I do prefer the Greased Lightening for
> > the
> > heavy duty degreasing chores.
>
> Thanks for seconding that Brick.
> I presume I can get this in the auto parts section? <g>
> --
> Peace! Om

I buy mine in the regular household cleaners section of BJ's Wholesale
Club.
They both cost about ten bucks a gallon. And they generally are used in
diluted form.

--
Brick (Youth is wasted on young people)

In article >,
"Brick" > wrote:

> > > I'll second the recommendation for 'Simple Green' or 'Greased
> > > Lightening'.
> > > I have and use both regularly. I do prefer the Greased Lightening for
> > > the
> > > heavy duty degreasing chores.
> >
> > Thanks for seconding that Brick.
> > I presume I can get this in the auto parts section? <g>
> > --
> > Peace! Om
>
> I buy mine in the regular household cleaners section of BJ's Wholesale
> Club.
> They both cost about ten bucks a gallon. And they generally are used in
> diluted form.
>
> --
> Brick (Youth is wasted on young people)

I'll have to check Lowe's.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
"Brick" > wrote:

> I buy mine in the regular household cleaners section of BJ's Wholesale
> Club.
> They both cost about ten bucks a gallon. And they generally are used in
> diluted form.

On the other hand, cleaning it with a blow torch sounds like fun too,
and I actually own one. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Dave Bugg wrote:
>
> Omelet wrote:
>
> > Thanks for seconding that Brick.
> > I presume I can get this in the auto parts section? <g>
>
> Om, be sure that whatever you use is non-toxic and do a good re-seasoning of
> the pit prior to use. Me, I scrape all the gunk from the inside that is
> loose, and then use a torch to burn out any left-over gunk. I don't really
> like to do a heavy-duty scrub-down of the interior. A lot of folks do,
> though. As I said, just do some good re-seasoning before cooking.

I've found that just plain water pressure washing seems to be sufficient
for blasting off all heavy accumulated grease and not de-seasoning the
pit if you don't get too close with the nozzle.

In article .com>,
"Pete C." > wrote:

> Dave Bugg wrote:
> >
> > Omelet wrote:
> >
> > > Thanks for seconding that Brick.
> > > I presume I can get this in the auto parts section? <g>
> >
> > Om, be sure that whatever you use is non-toxic and do a good re-seasoning of
> > the pit prior to use. Me, I scrape all the gunk from the inside that is
> > loose, and then use a torch to burn out any left-over gunk. I don't really
> > like to do a heavy-duty scrub-down of the interior. A lot of folks do,
> > though. As I said, just do some good re-seasoning before cooking.
>
> I've found that just plain water pressure washing seems to be sufficient
> for blasting off all heavy accumulated grease and not de-seasoning the
> pit if you don't get too close with the nozzle.

So you use no soap?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine