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PostPosted: Thu Aug 04, 2011 8:55 pm 
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Honui Moai
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Location: Upstate NY
Personal Statement: Live Life!
looks like a couple meatloaf are on tap for the smoker here this weekend too. I'll keep you posted

Plus any other random meat I find

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PostPosted: Thu Aug 04, 2011 9:21 pm 
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Nounou Moai

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Posts: 785
Personal Statement: pass the lithium
Smoked meatloaf, sounds inspired.

I had a salmon burger and a spam slider tonight, not smoked but damn sublime

dcman


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PostPosted: Thu Aug 04, 2011 9:35 pm 
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Matato'a
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Personal Statement: WTFIBB
Shaff01 wrote:
Plus any other random meat I find


Mmmmm....random meat.... :drool:

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PostPosted: Fri Aug 05, 2011 6:10 pm 
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Tourist
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I'm looking forward to tomorrow--my resident grillmaster prepped tri-tip skewers with an Indonesian-style marinade.


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PostPosted: Sat Aug 06, 2011 7:24 pm 
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Honui Moai
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Location: Upstate NY
Personal Statement: Live Life!
the ham and cheese stuffed smoked meatloaf turned out mint!! also threw on a random Pork loin and 5 ears of corn.

In my continued adventures to smoke meat I am trying bacon wrapped marinaded chicken Breast tomorrow. My first attemp at chicken breast was not so good-they were a bit dry so I am going to try wrapping them in bacon to add moisture.

any advise or hints are welcome

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PostPosted: Sun Aug 07, 2011 7:54 pm 
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Honui Moai
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Location: Upstate NY
Personal Statement: Live Life!
Bacon wrapped marinaded chicken breasts turned out perfect. someday I'll figure out how to post pictures.

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PostPosted: Wed Mar 28, 2012 7:13 pm 
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Honui Moai
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Location: Kon-Tiki Kountry
First beer can chicken of the year

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PostPosted: Wed Mar 28, 2012 10:13 pm 
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Honui Moai
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Location: Piqua Ohio
Love the beer can chicken. Look up the chicken rocket well worth the price if your doing beer can chickens and so much easier to use


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PostPosted: Thu Mar 29, 2012 12:00 am 
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Honui Moai
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Location: Kon-Tiki Kountry
I've looked at the chicken rockets before, but 29.95 buys a lot of cheap beer.

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PostPosted: Thu Mar 29, 2012 12:28 am 
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Honui Moai
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Personal Statement: Ku'oko'a wai
UmiUmi formerly known as TikiTrav wrote:
First beer can chicken of the year


Woah - that chicken looks mighty uncomfortable!! I can't tell if I feel sorry for the chicken or the beer can....

-Lava


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PostPosted: Thu Mar 29, 2012 9:30 am 
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Honui Moai
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Location: Pineapple Lounge
Personal Statement: Kungaloosh!
I used to say, "when I have my own house, I'm totally going to build a chinese oven, for some real Trader Vic's-style cooking." Well, now I do and I think it's time to get building. Below are the old Popular Mechanics plans I'll try to use. I totally want to be the guy with the "Come and Get it" apron!
Attachment:
Chinese_Oven_Plans.jpg


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PostPosted: Thu Mar 29, 2012 11:31 am 
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Nounou Moai
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Location: Kahikiville, OH-iO
Personal Statement: One!... Two!... FIVE!
hardcore!!!

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PostPosted: Thu Mar 29, 2012 12:00 pm 
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Honui Moai
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Location: Piqua Ohio
Must build!


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PostPosted: Thu Mar 29, 2012 12:11 pm 
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Honui Moai
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Joined: Tue Jun 22, 2010 4:14 pm
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Location: Iki Pohaku, AR
Personal Statement: Ohanu now!
I posted this on another thread, but here is a hit list of a few wood options for smoking different meats. This list was provided to me from our award-winning Memphis in May BBQ team chef and restaurant owner, Terry Black. He knows his stuff! This doesn't have every option, mostly options that Terry uses when he is smoking various meats.

Apple: Produces a sweet, fruity taste. Good mild wood which works well on poultry and ham.
Alder: The wood that is greatly preferred for most any fish especially salmon.
Cherry: Similar to apple... sweet and usually very fruity depending on the age of the wood. Tends to be mild making it a good choice for poultry, fish, and ham.
Hickory: Extremely pungent, so use sparingly. Most feel it is excellent on ribs and most red meats. Can also be used very sparingly on cuts of poultry.
Maple: Gives a light and sweet taste which best compliments poultry and ham.
Mesquite: A big favorite barbecue wood here and throughout Texas. But, like hickory, great care must be taken or it can become overpowering. Best not used for larger cuts which require longer smoking times. It is good to use in tandem with another type of wood.
Oak: Good choice for larger cuts which require longer smoking times. Produces a strong smoke flavor but usually not overpowering. Good wood for Brisket.
Pecan: Gives somewhat of a fruity flavor and burns cooler than most other barbecue woods. It is similar to Hickory and is best used on large cuts like brisket and pork roast but can also be used to compliment chops, fish and poultry.


P.S. -- If I find my crepe myrtle trees chopped down, I'm kicking your ass, BT!!!

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PostPosted: Thu Mar 29, 2012 8:26 pm 
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Tagata A'o
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Location: Queequeg Chapter (NH)
Personal Statement: Conch ceviche.
Professor Pineapple wrote:
I used to say, "when I have my own house, I'm totally going to build a chinese oven, for some real Trader Vic's-style cooking." Well, now I do and I think it's time to get building. Below are the old Popular Mechanics plans I'll try to use. I totally want to be the guy with the "Come and Get it" apron!

Epic merit quest!

-Rev

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PostPosted: Thu Mar 29, 2012 9:33 pm 
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Ancestor Moai
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Joined: Sun Nov 25, 2007 3:12 pm
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Location: Ona' Paniolo - Austin, TX
Personal Statement: Alohowdy!
Totally Epic! Anyone wishing to build a Trader Vic's oven but lacking a suitable location is welcome to do so at the Atomic Pitch.


---
I am here: http://tapatalk.com/map.php?phor1n

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PostPosted: Thu Mar 29, 2012 9:51 pm 
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Honui Moai
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Joined: Wed Jun 01, 2011 2:37 pm
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Location: Upstate NY
Personal Statement: Live Life!
Now that the BBQ season is back (it never really left at my house) I'm glad to see this thread revived. lets get those great BBQ plans posted.

I'm starting the season with a snappy new Weber grill. I figure with a little TLC it will be the last grill I buy.

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PostPosted: Thu Mar 29, 2012 11:48 pm 
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Nounou Moai
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Joined: Mon Feb 18, 2008 5:32 pm
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Location: the Velveteen Lounge
Personal Statement: TFFU
Professor Pineapple wrote:
I used to say, "when I have my own house, I'm totally going to build a chinese oven, for some real Trader Vic's-style cooking."

Every time I eat at the Mai Kai I get something from the Chinese oven menu, since I can't do that at home. Well we were just there in February and I got the short ribs. Mannnnn those Chinese oven short ribs. Ever since, I've been thinking about what goes into constructing one of those ovens: the Trader Vic Book of Food and Drink has plans, and then there's that Pop Mechanix article. Looks like a good couple of days gettin' dirty with brick & mortar, but no more than that. Worth it? Mannnnn those Chinese oven short ribs. When you pull this off, I'll take some construction advice.

Meantime, since this is a general BBQ thread, I can note that due to the unseasonal March weather in the northeast I have refilled the gas tank and have already put th' meat on th' grill this year. Mannnn those pork ribs--got a good price, used a good rub, put the smoker box in service. I can't say nothin' else.

CQ
RMS
OCPS

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PostPosted: Fri Mar 30, 2012 10:56 am 
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Honui Moai
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Joined: Tue Nov 02, 2010 1:28 pm
Posts: 471
Location: Kon-Tiki Kountry
HotLava wrote:
UmiUmi formerly known as TikiTrav wrote:
First beer can chicken of the year


Woah - that chicken looks mighty uncomfortable!! I can't tell if I feel sorry for the chicken or the beer can....

-Lava


I guess I wasn't going for comfort. I prefer delicious...

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PostPosted: Fri Mar 30, 2012 11:13 am 
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Nounou Moai
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Location: Kahikiville, OH-iO
Personal Statement: One!... Two!... FIVE!
rev_thumper wrote:
Epic merit quest!


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PostPosted: Fri Mar 30, 2012 11:19 am 
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Honui Moai
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Location: Pineapple Lounge
Personal Statement: Kungaloosh!
:lol: :lol: :lol: :lol: :lol:
On a related note, anyone know of a source for affordable fire bricks in New England?

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PostPosted: Fri Mar 30, 2012 11:33 am 
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Nounou Moai
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Location: Kahikiville, OH-iO
Personal Statement: One!... Two!... FIVE!
my gut is that this is more of a specialty item than the big box stores would carry (but it's worth checking). you will want to look for either a construction supply company, or an actual brick supply company. a google search of "new england brick suppliers" pulled up several companies. fire brick is a different product than face brick, i would say... i.e. "red fire brick" at this place: http://storesense1.mysuperpageshosting. ... Detail.bok

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PostPosted: Fri Mar 30, 2012 11:45 am 
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Nounou Moai
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Posts: 981
Location: the Velveteen Lounge
Personal Statement: TFFU
Johnny Dollar wrote:
my gut is that this is more of a specialty item than the big box stores would carry (but it's worth checking).


It's always worth checking:

http://www.homedepot.com/h_d1/N-5yc1v/R-202516623/h_d2/ProductDisplay?catalogId=10053&langId=-1&keyword=fire+brick&storeId=10051

Hrm, let's see, that comes out to...$4.66/brick. Got it. Prof: take the $J advice and save your $US. Check out brick supply. When you find source with reasonable price, I'm interested. Mannnnn, those short ribs.

CQ
RMS
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PostPosted: Fri Mar 30, 2012 12:00 pm 
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Nounou Moai
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Joined: Fri Feb 04, 2005 10:59 am
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Location: Kahikiville, OH-iO
Personal Statement: One!... Two!... FIVE!
yeah and i think those HD brick are more as a liner than as a structural "wall buildin'" type brick... i would figure a person would want more of a standard size brick.

WELCOME TO BRICK TALK

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PostPosted: Fri Mar 30, 2012 12:23 pm 
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Honui Moai
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Location: Pineapple Lounge
Personal Statement: Kungaloosh!
Thanks guys! I just found some promising local leads on craigslist. The "business end" will be encased in refractory cement, but I reckon the foundation at least needs to be well-suited for fire & smoldering mammal juices.

If this turns out to be more than drunk talk, I'll totally pursue a merit!

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