Last night I took a 10 lb Boston Butt and wiped it down with a mixture
of apple cider vinegar and liquid smoke before injecting the leftover
marinade into the Butt and rubbing it in spices. It spent 20 hours in
a 225 degree oven and came out perfectly; I was able to shred it with
a fork. With some homemade slaw and bbq sauce to top it with, it just
doesn't get any better than this.

Michael OConnor > wrote:
> Last night I took a 10 lb Boston Butt and wiped it down with a mixture
> of apple cider vinegar and liquid smoke before injecting the leftover
> marinade into the Butt and rubbing it in spices. It spent 20 hours in
> a 225 degree oven and came out perfectly; I was able to shred it with
> a fork. With some homemade slaw and bbq sauce to top it with, it just
> doesn't get any better than this.

Real smoke is better.

Greg

On Sat, 26 May 2012 19:35:13 -0700 (PDT), Michael OConnor
> wrote:

> With some homemade slaw and bbq sauce to top it with, it just
>doesn't get any better than this.

Actually, it does. While yours may be good, done in a smoker is
better.

On May 26, 11:02*pm, Ed Pawlowski > wrote:
>
> On Sat, 26 May 2012 19:35:13 -0700 (PDT), Michael OConnor
>
> > wrote:
>
> > *With some homemade slaw and bbq sauce to top it with, it just
> >doesn't get any better than this.
>
> Actually, it does. *While yours may be good, done in a smoker is
> better.
>
>
I don't have a real smoker but do mine in the Weber for about 2 hours
or so or however long my soaked chips put out smoke. Then into the
oven for about 3 hours at 300-325° and please, may I have my slaw on
the side? I want to enjoy that succulent meat without any vegetable
addition.

On 2012-05-27, Michael OConnor > wrote:
> marinade into the Butt and rubbing it in spices. It spent 20 hours in
> a 225 degree oven and came out perfectly; I was able to shred it with
> a fork.

Yikes! That's almost a whole day. If yer not gonna smoke it, the
oven is fine, but crank it up a bit. 300-350 is not gonna make one
bit of difference in the outcome. It'll be fork-tender p/p jes the
same, yet in 1/3rd the time.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

BubbaBob wrote:

> If it's done in an oven with liquid smoke (Urggghhhh)

That's a natural product, you know. They dissolve actual wood smoke in
water. No laboratory machinations whatever.

"George M. Middius" wrote:
>
> BubbaBob wrote:
>
> > If it's done in an oven with liquid smoke (Urggghhhh)
>
> That's a natural product, you know. They dissolve actual wood smoke in
> water. No laboratory machinations whatever.

I agree. I bought it once...a small jar the size of vanilla extract or so.
Ingredients listed was merely, water and hickory smoke.

I only used it once and I suspect I used too much. I think it needs to be
used extremely sparingly. I didn't like it so I never tried it again.

In theory though...it should be great.

Gary

Gary wrote:

> > > If it's done in an oven with liquid smoke (Urggghhhh)
> >
> > That's a natural product, you know. They dissolve actual wood smoke in
> > water. No laboratory machinations whatever.
>
> I agree. I bought it once...a small jar the size of vanilla extract or so.
> Ingredients listed was merely, water and hickory smoke.
>
> I only used it once and I suspect I used too much. I think it needs to be
> used extremely sparingly. I didn't like it so I never tried it again.
>
> In theory though...it should be great.

I add a few drops to a sweet-and-sour sauce for chicken wings or fish.

On Sat, 02 Jun 2012 10:26:32 -0400, George M. Middius
> wrote:

>Gary wrote:
>
>> > > If it's done in an oven with liquid smoke (Urggghhhh)
>> >
>> > That's a natural product, you know. They dissolve actual wood smoke in
>> > water. No laboratory machinations whatever.
>>
>> I agree. I bought it once...a small jar the size of vanilla extract or so.
>> Ingredients listed was merely, water and hickory smoke.
>>
>> I only used it once and I suspect I used too much. I think it needs to be
>> used extremely sparingly. I didn't like it so I never tried it again.
>>
>> In theory though...it should be great.
>
>I add a few drops to a sweet-and-sour sauce for fish.

You slather your wife's pussy with duck sauce, I'll have to try that.
LOL-LOL

On Fri, 01 Jun 2012 21:50:53 -0500, BubbaBob
> wrote:

>Michael OConnor > wrote:
>
>> Last night I took a 10 lb Boston Butt and wiped it down with a mixture
>> of apple cider vinegar and liquid smoke before injecting the leftover
>> marinade into the Butt and rubbing it in spices. It spent 20 hours in
>> a 225 degree oven and came out perfectly; I was able to shred it with
>> a fork. With some homemade slaw and bbq sauce to top it with, it just
>> doesn't get any better than this.
>>
>
>If it's done in an oven with liquid smoke (Urggghhhh) then it gets a whole
>lot better than this. Unless you use wood or charcoal, it's not barbecue,
>it's just cooked pork.

Little you know... charcoal imparts only heat (no wood smoke flavor
whatsoever), and smoldering wood chips in a covered gas cooker is
better than wood burning... Soot n' Creosote ain't Q.

Brooklyn1 wrote:
>
> Little you know... charcoal imparts only heat (no wood smoke flavor
> whatsoever),

Are you sure about that, Sheldon? Charcoal is made from wood charred in a
low or no oxygen environment. I saw the documentary, dammit. It was wood
originally, so I assume it still could contain some wood smoke flavor.

I've also heard that the smoke from dripping fat imparts the flavor into
your food. That said, many here have said that gas grills aren't as good.
I'm guessing it's a combo of dripping smoking up and the heat source.

All that is just my limited experience opinion. I've never had a gas grill
and don't think I've ever had something cooked on someone elses.

On 2012-06-02, Gary > wrote:

> originally, so I assume it still could contain some wood smoke flavor.

This all assuming a person likes food that tastes like burning wood.
While I know some folks like it, it can be overdone, much like some
wines. There's a local BBQ rib chain in SFBA that uses oak. Their
ribs are like gnawing on an oak branch.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On 2 Jun 2012 14:00:07 GMT, notbob > wrote:

> On 2012-06-02, Gary > wrote:
>
> > originally, so I assume it still could contain some wood smoke flavor.
>
> This all assuming a person likes food that tastes like burning wood.
> While I know some folks like it, it can be overdone, much like some
> wines. There's a local BBQ rib chain in SFBA that uses oak. Their
> ribs are like gnawing on an oak branch.
>
Getting back to making pulled pork in the oven. That's the way I make
my pulled pork and I love it that way. The closest I've come to
putting smoke on it was using smoked paprika in a rub. I thought the
small amount of brown sugar in the rub made it too sweet and detracted
from the pork flavor so I stopped using a rub at all and am perfectly
happy with the end result. I think my bbq sauce is spectacular and
all it needs at the most is a little of that.

--
Food is an important part of a balanced diet.

On Sat, 02 Jun 2012 09:31:43 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> Little you know... charcoal imparts only heat (no wood smoke flavor
>> whatsoever),
>
>Are you sure about that, Sheldon? Charcoal is made from wood charred in a
>low or no oxygen environment. I saw the documentary, dammit. It was wood
>originally, so I assume it still could contain some wood smoke flavor.


Nope. The more pure the charcoal, the less likely it is to have any
odor burning. Pure carbon is the goal.

To make charcoal, you burn off all the aromatics and smoke producing
portions of the wood. Most of the charcoal flavor you taste is the
products of combustion of the burning fat that drips on the coals.

It is probably easier to make crap on a gas grill as compared to
charcoal, but done properly, they are both flavored. Done wrong, they
are both crap. I see the detractors say using a gas grill is the same
as using an oven. In some cases, it is, but done properly on a
quality grill, it can be amazing.

I remember many years ago, my in-laws would get out the charcoal grill
every holiday. First step was to cover the grill with aluminum foil.
Yeah, they fried burgers over charcoal heat.

I have a gas powered smoker and I use chunks of hardwood for the
smoke. I get a smoke ring and real smoke flavor. I've had it
compared sided by side to people using wood and charcoal smokers. I
beat out a Texan for brisket by a wide margin.



>
>I've also heard that the smoke from dripping fat imparts the flavor into
>your food. That said, many here have said that gas grills aren't as good.
>I'm guessing it's a combo of dripping smoking up and the heat source.

Cheap grills don't do that very well. Even good grills not properly
cared for and pre-heated don't do it very well either.


>
>All that is just my limited experience opinion. I've never had a gas grill
>and don't think I've ever had something cooked on someone elses.

If you ever decide to buy one, skip the cheap ones at the big box
stores. Get at a minimum a Weber or equal. Expect to spend quite a
bit to get one reliable and well made.

Ed Pawlowski wrote:

> To make charcoal, you burn off all the aromatics and smoke producing
> portions of the wood. Most of the charcoal flavor you taste is the
> products of combustion of the burning fat that drips on the coals.

.... plus the kerosene they soak the briquets with.

On 6/2/2012 9:08 AM, Ed Pawlowski wrote:
> It is probably easier to make crap on a gas grill as compared to
> charcoal, but done properly, they are both flavored. Done wrong, they
> are both crap. I see the detractors say using a gas grill is the same
> as using an oven. In some cases, it is, but done properly on a
> quality grill, it can be amazing.
>
> I remember many years ago, my in-laws would get out the charcoal grill
> every holiday. First step was to cover the grill with aluminum foil.
> Yeah, they fried burgers over charcoal heat.
>
> I have a gas powered smoker and I use chunks of hardwood for the
> smoke. I get a smoke ring and real smoke flavor. I've had it
> compared sided by side to people using wood and charcoal smokers. I
> beat out a Texan for brisket by a wide margin.


The next time I get the Weber gas grill out, I am going to try to use
some hardwood chips in a small pan to make some smoke... or maybe even
use a couple of hardwood "pucks" from my Bradley smoker. I have no
doubt that I can get it to make smoke... but I'm not sure how much smoke
flavor I will get when grilling things like steaks or chops that are
only on the grill for a short time.

It is a cheap and easy experiment so I'll give it a try.

George L

On Sat, 02 Jun 2012 09:54:58 -0500, George Leppla
> wrote:

> The next time I get the Weber gas grill out, I am going to try to use
> some hardwood chips in a small pan to make some smoke... or maybe even
> use a couple of hardwood "pucks" from my Bradley smoker. I have no
> doubt that I can get it to make smoke... but I'm not sure how much smoke
> flavor I will get when grilling things like steaks or chops that are
> only on the grill for a short time.
>
> It is a cheap and easy experiment so I'll give it a try.

A Weber is very versatile AFAIC and perfect for the non-competition
cook. If I ever went off the deep end and bought a real smoker (which
won't happen unless I bought a stand alone freezer too), I'd seriously
consider this one http://pitbarrelcooker.com/

--
Food is an important part of a balanced diet.

On Jun 2, 7:08*am, Ed Pawlowski > wrote:

>
> It is probably easier to make crap on a gas grill as compared to
> charcoal, but done properly, they are both flavored. *Done wrong, they
> are both crap. I see the detractors say using a gas grill is the same
> as using an oven. *In some cases, it is, but done properly on a
> quality grill, it can be amazing.
>

>
> I have a gas powered smoker and I use chunks of hardwood for the
> smoke. *I get a smoke ring and real smoke flavor. *I've had it
> compared sided by side to people using wood and charcoal smokers. *I
> beat out a Texan for brisket by a wide margin.

> >I've also heard that the smoke from dripping fat imparts the flavor into
> >your food. *That said, many here have said that gas grills aren't as good.
> >I'm guessing it's a combo of dripping smoking up and the heat source.
>
> Cheap grills don't do that very well. *Even good grills not properly
> cared for and pre-heated don't do it very well either.

Thanks for your comments. There are truths on both sides of the
issue. I have a VERY GOOD gas grill
which has the ceramic briquettes. I like it because I can do
excellet BBQ and wonderful steaks, etc. without the mess and hazards
of a charcoal grill. (Mine is on a wood deck) I use wood, soaked and
put in a foil packet with slits for smoking and it works like a
champ.
You are correct, don't get a cheap grill, whatever kind you want to
use, it's just not worth the hassle and bad results.

On Sat, 2 Jun 2012 08:05:21 -0700 (PDT), ImStillMags
> wrote:

>On Jun 2, 7:08*am, Ed Pawlowski > wrote:
>
>>
>> It is probably easier to make crap on a gas grill as compared to
>> charcoal, but done properly, they are both flavored. *Done wrong, they
>> are both crap. I see the detractors say using a gas grill is the same
>> as using an oven. *In some cases, it is, but done properly on a
>> quality grill, it can be amazing.
>>
>
>>
>> I have a gas powered smoker and I use chunks of hardwood for the
>> smoke. *I get a smoke ring and real smoke flavor. *I've had it
>> compared sided by side to people using wood and charcoal smokers. *I
>> beat out a Texan for brisket by a wide margin.
>
>> >I've also heard that the smoke from dripping fat imparts the flavor into
>> >your food. *That said, many here have said that gas grills aren't as good.
>> >I'm guessing it's a combo of dripping smoking up and the heat source.
>>
>> Cheap grills don't do that very well. *Even good grills not properly
>> cared for and pre-heated don't do it very well either.
>
>Thanks for your comments. There are truths on both sides of the
>issue. I have a VERY GOOD gas grill
>which has the ceramic briquettes. I like it because I can do
>excellet BBQ and wonderful steaks, etc. without the mess and hazards
>of a charcoal grill. (Mine is on a wood deck)

A gas grill on a wood deck is far more dangerous than a charcoal
grill, both are dangerous but gas is a much larger hazard due to it's
propensity to explode into a giant fireball. There's less hazard if
the wood deck is a distance from your house, like 50" away, but if the
wood deck is connected to your house you are big fool to do any open
flame cooking on your wood deck... on a masonry patio or directly on
the ground a grill still needs to be a minimum of 15' away from the
house and other combustibles. Grilling on a wood deck is a violation
of the national fire code... if you burn your house down from a grill
on your wood deck your homeowner's insurance won't pay.

On Sat, 02 Jun 2012 10:08:29 -0400, Ed Pawlowski > wrote:

> I have a gas powered smoker and I use chunks of hardwood for the
> smoke. I get a smoke ring and real smoke flavor. I've had it
> compared sided by side to people using wood and charcoal smokers. I
> beat out a Texan for brisket by a wide margin.

Which goes to show that you can do anything when you know how to use
the type of smoker you have.

--
Food is an important part of a balanced diet.

Gary wrote:
>Brooklyn1 wrote:
>>
>> Little you know... charcoal imparts only heat (no wood smoke flavor
>> whatsoever),
>
>Are you sure about that, Sheldon? Charcoal is made from wood charred in a
>low or no oxygen environment. I saw the documentary, dammit. It was wood
>originally, so I assume it still could contain some wood smoke flavor.

Motor oil was once dinosaur. With a little research you'll discover
that charcoal is no more wood than antracite coal is the wood it once
was. Charcoal is virtually pure carbon, has no characteristics of
wood.
http://www.chow.com/food-news/53975/what-is-charcoal/
http://www.virtualweberbullet.com/charcoal.html
http://en.wikipedia.org/wiki/Charcoal

>I've also heard that the smoke from dripping fat imparts the flavor into
>your food.

Smoke from burning fat is what adds most of the smoke flavor to
grilled/Qed foods, is also a carcinogen.

>That said, many here have said that gas grills aren't as good.

There are many pinheads here.

>I'm guessing it's a combo of dripping smoking up and the heat source.

It's both... however charcoal and gas cook equally well and neither
adds flavor to food. Cooking over burning woods adds the wonderful
flavor of creosote/soot. Gas grills is almost the cleanest method,
the cleanest method is also the most costly, electric. Whether
charcoal, gas or electric the only way to add wood smoke flavor is to
introduce smoldering wood chips[period]

>All that is just my limited experience opinion. I've never had a gas grill
>and don't think I've ever had something cooked on someone elses.

You obviously don't attend many cookouts, the vast majority of grills
today are gas fired. Many years ago I cooked with lump charcoal (was
all there was), gas grills were not yet in production... my favorite
was an old heavy cast iron hibachi... a pain due to waiting time and
dirty, especially clean-up. When briquettes hit the market I
switched, were easier to handle and I found no cooking difference from
lump. Once I experienced the convenience of gas grilling I never
looked back... there are many brands on the market but I think Weber
is still the best. Charcoal cooking is purely a belief system, it's a
religion and makes as much sense as religion, both strictly a
ritualistic feel-good experience for pinheads. I'm sure many charcoal
lovers will disagree, same as the bible thumping jesus lovers disagree
with the atheists.