First Love

She stands silent and regal, a vinyl cover draped over her to keep out the dust and moisture.  She smells like smoke and memories.  Memories of a hundred summer barbecues – failures and success – all run together as if time was simply events jammed DSC_0025onto on a spindle instead of an organized sequence.  She has borne witness to celebrations of friends, loves, family and even some tragedy.   I honed my craft with her, she was my very first.   They call her a “Weber Performer”, but she is so much more than that to me.  Over the years I have purchased a couple of other models, and even built in a wood burning oven and grill.  She still has her hallowed spot by the back door.

I know her.  I know how hot she will get. I know how to keep her at 350 degrees for hours, just by adjusting the airflow.

I know how to run her low and slow like a smoker, creating a ring of charcoal around the lower grate like the letter “C” and dumping about 20 lit coals on one end.  She’ll slowly burn it like a fuse.

I know how to run her like a blast furnace, using a “Vortex”; a section of steel sheet metal bent into a cone that fits on the lower rack and comes to just under the grilling rack.  I fill it with hot coals and the heat is forced through the top portion of it at extreme temperatures.

I know how she can slowly cook a leg of lamb or chicken on her rotisserie ring, watching the meat baste while spinning around it’s axis.  Yes, I know her.

She has taken exquisite care of me, teaching me the nuances of the grilling and outdoor DSC_0024cooking arts, whispering into my ear to slow down and use my senses.  To hear to the food as it sizzles on the grate.  To look at the lovely browned crust on the meat.   To smell the smoke and savory aromas.  To feel the gentle texture and quality of a chicken breast or a ribeye steak when it’s done to my liking.  In return, I keep her shiny and clean and she runs as well as she did on the first day I got her.

She endeavors to resurrect something primal in me, memories stored in a part of my mind that belonged to an ancient ancestor – hunting,  providing for his family, and cooking with fire.  And memories of childhood, watching my dad and the other men cook outdoors smelling the wood smoke, the sausages.  Hearing them banter and laugh.  Much simpler times.

Now, sometimes when I find myself mixed up in the complication of every day living, I walk to the back door, remove the vinyl cover and light the charcoal in the starter.  It’s summer again, the gentle breezes are aloft, I can smell the charcoal and she is whispering in my ear.  Slow down.

Posted in Barbecue, Food, Grill | Tagged | 6 Comments

Does this BBQ make me look fat?

Sometimes I get wax in my ears.  The doctor says it comes from sweat and there really isn’t much I can do about it except have it cleaned out.  A disgusting and uncouth process to be sure, and not worth mentioning here in mixed company.  These stories are best left for making my buddies wince.  So being a gentleman, I’ll leave out the details.  This happens about once every 18 months, and it’s back to the doctors office for me where I am inspected, injected and – with all due respect to Arlo Guthrie – detected.  Almost on queue, a couple weeks ago my ear was plugged again – so off I went to go see Dr. bones.

Now part of this process includes the weigh in.  I have to stand on the scale fully clothed, shoes and all while the doctor’s assistant catalogs my latest weight.  265.  Two hundred and sixty five pounds.  Good God.  I used to be a tri-athelete.  I weighed a svelte 175 pounds.  What the hell happened to me?  It certainly didn’t sneak up on me.  I knew this was coming.  Some of this can be linked directly to my love of all things BBQ’d and the rest to that fact that it doesn’t take a dangerous hunting trip with my tribe and spears to procure the meat.

Back in those difficult times (not exactly the good old days) in order to get foods that were high in sugar and fat, you had to expend a commensurate amount of energy.  Chasing a wooly mammoth around kept you in shape.  The really ripe sweet fruits were in the highest branches.  You had to climb a tall tree to get them.  Now, we just walk to the meat counter for our protein.  All of this is an interesting discussion topic, but it does nothing to make me lose weight.  So I have decided to be a bit more discerning about what I shove in my mouth and somehow walk about more.

This means grilling more fish and vegetables.  I really like foods with assertive spices, so to indulge my food obsession I bought a pound of nice big juicy green jalapenos from the produce section.  After lugging them home and staring at them for a considerable time, I thought I might dehydrate them, grind them up to a powder and try them in some new rubs I could concoct for my newest lightened up grilling recipes.

11429766_10153348760384476_4690868499366309642_nI sliced them up into even rings, seeds and all – and placed them on dehydrator racks.  I have an Excalibur 5 tray dehydrator which I’ve found is a great unit and I use it frequently.  These went in at 125 degrees for about 7 hours.  When they were dried, I put them in a food processor to break them down into small coarse ground pieces.  I added these to my spice grinder (a coffee mill I’ve set aside for spices) and zapped them to a powder.

Naturally I had to taste the stuff,  so I licked my finger and stuck the tip of it into the green DSC_0022_zpsvkqbimz6dust I just created.  Without thinking, I stuck it in my mouth.  “Hmm”; I thought – “Its slightly sweet”.  “and hot”.  “Very hot”.  “Ok, extremely hot”.  Now I can take heat.  Fresh jalapenos are spicy, but not bad.  BUT – take all the water out of them and grind them up to a powder seeds and all?  Holy smoke.  This heat sits on the front of your tongue like a little devil stabbing it with a pitchfork for about 2 minutes straight.

As soon as I regained my composure, I began to think of what I might do with it.

  • Add it in small amounts (very) with dehydrated lime and salt for bloody Mary glass rims
  • Make Jalapeno Mustard with it
  • Add it to salt to sprinkle on steaks
  • Use it as a weapon against Terrorists
  • Make some tex mex rubs with it

Next time I think I’ll smoke them first, the dehydrate and grind them up.  Lightening up might not be as painful as I thought.  I’m 6 pounds down from the past 2 weeks, and already I’m feeling a bit better.  My nightly heartburn has subsided and I seem to have more energy.  I’ll probably use the dehydrator a lot more too.  Wish me luck.

Posted in Barbecue, Food, Grill | 5 Comments

Matambre

matambre2The Italians call it Salumi.  The French, Charcuterie. The Argentinians have their own word for it, “Fiambre”.  In the states it’s “cold cuts”, but somehow that just doesn’t do such a time honored set of skills required to produce cured meats the justice it deserves.

These products include (but are by no means limited to) force meats, sausages, pates, terrines, salt and air cured meats.  When artfully presented for an afternoon repast with crisp white wine or cold beer and some cheese, they are all you need to serve a crowd.

In Argentina, the undisputed king of the Fiambre hill is the “Matambre”.  At least according to me it is.  I though it fitting to come up with a recipe for a matambre that the family approved of.  They really liked this one.

For the Flank

  • 2-3 Lb Flank Steak
  • 2 Carrots, peels and cut into sticks
  • 12 Martini Olives, Cut in Half
  • 3 Hard-boiled eggs, Peeled and quartered lengthwise
  • A small bag of baby spinach
  • 1 Tsp dried Rosemary
  • 1 TBS dried Oregano
  • 1/4 cup Parmesan Cheese
  • Salt and Pepper
  • Butchers twine

For the Braising Liquid

  • 3 Cups Beef Stock
  • 1 Cup Dry Red Wine
  • 3 TBS Tomato Paste
  • 6 whole Garlic Cloves, peeled
  • 1 Medium Yellow Onion, Quartered
  • 15 whole peppercorns
  • 2 bay leaves
  • 3 TBS Olive Oil

Prepare the Flank steak. Place the steak on a large cutting board. Using a very sharp knife, butterfly the flank steak by slicing it in half little by little and opening it like a book, until you have almost cut all the way through and it opens flat. Trim the steak so it is a neat rectangle. Place wax paper on the top of it and pound with a mallet until it’s about 1/8 inch thick. Note the direction of the grain of the steak. Arrange the steak with the grain going away from you, it will be easier to fill.

Liberally salt and pepper both sides of the steak. On the inside (the side you will lay out the filling), sprinkle the rosemary and the oregano. Lay down two layers of spinach, leaving a 1 inch border all the way around. Place the carrot sticks end to end, parallel to the grain in five rows, equally apart. Put six of the olive halves next to each row, and three of the egg quarters next to them, all going with the grain. Sprinkle the parmesan cheese evenly over the spinach and carrots and the rest.

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Turn the cutting board so that the carrot rows are now parallel to the edge of the counter (rotate it 90 degrees). Take the side of the steak nearest you, and tightly roll it up. Tie it off with butchers twine at three places and set the roll aside.

In a large heavy pot, heat the 3 tablespoons of Olive Oil over medium high heat. Brown the meat on all sides, being sure to get good color all the way around. Remove the meat from the pot, and add the beef broth. Deglaze the pot scraping up all the brown bits. Add the DSC_0089wine and tomato paste. Whisk to incorporate the tomato paste (no lumps) and bring to a boil. Return the meat to the pot and add the Garlic, Onion, Peppercorns and bay leaves. When the liquid return to a boil, reduce heat to a simmer and cover the pot. Braise for 1 1/2 hours or until the meat is very tender when stuck with a skewer or toothpick. Remove the meat from the liquid and allow to cool. Refrigerate and slice 1/2 inch slices when cold. Serve with Chimichurri on the side.

Optional: While the meat is cooling you can strain the sauce and return it to the pot, reducing the liquid to a demi-glace consistency, or add a roux of 3 TBS flour and 3 TBS butter to the hot liquid, creating a wonderful gravy.

I am absolutely sure I can shoehorn the outdoor grill into this process, so rest assured that I will be working that out soon.

Posted in Asado, Food | 3 Comments

Presidential Mumbo Jumbo

On February 11, 1731 in the County of Westmoreland, Virginia, Mary Ball Washington gave birth to a son, George. At the time, the Julian calendar and the Annunciation style of enumerating years were the prevailing fashion and Later, in 1752 the Gregorian Calendar was implemented in the British empire and this date became February 22, 1732. Under the influence of William Fairfax, George’s brothers brother-in-law, he followed his career path as a surveyor and soldier – ultimately becoming a senior officer in the French and Indian war, and finally being chosen to be commander in chief of the Continental Army in the American Revolution by the Second Continental Congress. Soon after, George took the office of the First President of the United States in 1789.

In a one room cabin in Hardin County, Kentucky on February 12, 1809, Nancy Hanks Lincoln gave birth to her second son, Abraham. He was so named after his paternal grandfather Captain Abraham Lincoln, killed by Indians in 1786. As a child, Abraham attained a reputation for brawn and audacity after a very competitive wrestling match with the renowned leader of a group of ruffians known as “the Clary’s Grove boys”. In 1846 he was elected to the US House of Representatives and served a two year term. On November 6, 1860, Lincoln was elected the 16th president of the United States, beating Democrat Stephen A. Douglas. He was the first president from the Republican Party.

Combining these two U.S. historically significant births into a single official state holiday is a 1980’s push from advertisers. The actual holiday is just Washington’s birthday and it was implemented in 1879. Poor Abe never got an official holiday commemorating his birth.

Why all of this dalliance with historical events? Because Presidents Day is a day of rest and relaxation for me, and that generally means barbeque. Digging for inspiration with my newfound knowledge, I thought it would be appropriate for me to look to Washington D.C. for some barbeque ideas. I was naturally curious what sort of barbeque they cooked there and what I found was just as interesting as my history readings (at least to me).

There is a sauce in Washington D.C. that the locals call “Mumbo Sauce”. I had to find out more about it. This is really a very simple vinegar/sweet sauce with a little tomato paste for backup. The origins can be traced back to Chicago, and it appears to have migrated to D.C. It looks and tastes very much like sweet and sour sauce that you might get in a Chinese dive restaurant. Think of it as a cross between barbeque sauce and sweet and sour sauce. In D.C. they use it on Fried Chicken, French Fries, Fried Rice and Shrimp. I’m guessing it goes on a lot more than just that. Being one to twist something enough to shoehorn it into my own use, I thought it would make one hell of a barbequed rib glaze. And I was right.

Here’s how this Mumbo Sauce stuff is made.

  •  4 ounces tomato paste
  • 1 cup sugar
  • 1 cup distilled white vinegar
  • 1 cup pineapple juice
  • 4 teaspoons soy sauce
  • 1 teaspoon powdered ginger
  • 1/4 teaspoon hot sauce

Stir all the ingredients together in a saucepan until smooth. Simmer for 20 minutes, whisking to prevent scorching. Let it cool and stick it in the fridge. It’ll last for about a month, but I doubt it will make it that long. You’ll find lots of uses for it.

I seasoned a rack of spare ribs I had trimmed with some salt, Chinese 5 spice, sugar and pepper after first rubbing them with some sesame oil.  I prepped these for the Pit Barrel Cooker with the requisite hooks.

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Once the pit was ready, I hung them and closed the lid – ready to contemplate the thin blue curl.  I contemplated for about 5 minutes and promptly fell asleep.  When I awoke, I tested the ribs for bendiness.  This let’s you know when they are done – hold them by one end with a pair of tongs and they should beeeennnnd with great flexibility.  They were ready.  I took them off the pit and squirted honey down their length, brushing it on.  I followed up with a nice coating of Mumbo Sauce and rehung them on the pit for another half an hour.

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I pulled them off and sliced the individual ribs.  They were sweet and tender with just enough tug to them.  I don’t know if the ever do this in D.C., but they should.  Happy Presidents day.

Posted in Barbecue, Food, Smoking | 2 Comments

New Years Resolutions

New Years resolutions are fleeting things, good intentions that fall by the wayside after a short lived practice.  The trick here is to make them easily achievable, something you can live with and of course, fun.  This year I vowed to do several things (in no particular order).

  1. Eat more vegetables
  2. Visit more Farmers Markets
  3. Explore more unfamiliar ingredients.

They all dovetail quite nicely and I get the added benefit of learning more about the seasonality foods (since the markets only tend to sell what is in season).  The way I planned on doing this was to go to our local Farmers Market every weekend and buy what’s in season for the rest of the week.  This almost guarantees I’ll end up buying something I’ve never seen or never tried to cook.

To get things off to a rousing start, last Saturday – the first Saturday of the new year – my wife and our niece decided we would go to the Berkeley Farmers Market.  I was hesitant at first, mostly because I wanted to ease into this idea with a – how shall I put this – more FM6“conservative” group of farmers.  Heading into a “Nuclear Free Zone” to buy the weeks provisions was somewhat unsettling to me.  I figured the only thing that these people were interested in smoking was not a pork product.  They would point their accusing fingers at me and mutter about the fact I just made 10 pounds of bacon, or that they heard I was trying to find beef ribs.  I swallowed my trepidation and set off for the market.

Parking was a challenge, but I managed to find a spot about a block away.  Reusable tote bags in hand (when in Rome) we made our way to the corner of Center street and MLK drive.  The first person I passed on the way there had an Indian Sari on and a bright yellow Rastafarian knit cap.  Her knotted dreadlocks spilled out from under the cap.  She eyed me suspiciously but I kept my courage up.

We arrived at a row of white tented stalls, maybe 2 blocks long.  I was surprised at how small it was.  The first stall had fresh fish.  My interest was piqued.  They were FM2knowledgeable and let me see, touch and smell everything.  It was all wonderful and briny, freshly caught and put on ice.  I bought 2 Petrale sole filets.  I would poach these in white wine, shallots and butter later.

The next tent was “True Grass Farms” (http://truegrassfarms.com/).  Meat!  beautiful meat!  Free ranging pork!   Like vegetables, meat is also seasonal.  And winter time is for Pork (spring for lamb and summer for beef, while fish is year round).  I saw a gorgeous 3 bone Pork Rib Roast and bought it.   The pigs, I found out, were a cross between Black and Tamworth hogs.  These folks were wonderful, not at all what I would have expected from an organic rancher.  They truly cared about meat as much as I did.  In fact she tried to upsell me on a whole pigs head – I could have made jowl bacon.  Imagine lugging a pig head through the streets of Berkeley!  I would cut the roast from the bones, stud it with garlic and rosemary and sprinkle it with thyme and parsley.  I’d tie it in a roll with butchers twine and put it on a rotisserie over wood smoke.

Note I haven’t hit any vegetables yet.  The next stall was seasonal fresh mushrooms and some tiny Japanese sweet potatoes (Satsuma Imo).  I got some of the sweet potatoes, some crimini mushrooms and some winter chanterelles. I had never seen winter chanterelles before.  This would qualify for unfamiliar ingredients.  The sweet potatoes would get baked FM5at 400 for 40 minutes, cooled peeled and sliced.  Then I’d saute the slices in butter and dusted with salt to be served with the fish later.  They were fantastic and sweet – like candy.  I would chop the mushrooms and mix them with some of my homemade bacon in sort of a hash.

Next up was apples.  I wanted these for the pork roast.  They had some small green varietals that looked like they would be perfect sauteed with a little sugar and butter and calvados brandy.

I worked my way down the other side, tasting and smelling, talking to everyone that would listen.  I learned so much.  I bought a beautiful loaf of bread from the Phoenix baking company (http://phoenixpasta.com/).  The cheese guy next door was using it as a Palate FM4cleanser between cheese tasting – so I thought it was a great collaboration.  I bought a goat, cow and sheep cheese from him.  Cheese is also seasonal, and it’s worth learning what’s in season.  I would create a small cheese plate with the bread and some quince paste later as a desert.

When we finished, I was surprised, satisfied and rather proud of myself.  A weeks worth of food, knowledge and adventure all crammed into a small 2 block farmers market.  And I didn’t even see a protest sign.  With a willing mind and open mouth, I can’t wait until next Saturday to try a local market for the next weeks provisions.

Posted in Food | Tagged | 2 Comments

Never Give Up

Fall is definitely in the air now. The mornings are crisp, sometimes laden with a little coastal fog that creeps in from Half Moon Bay through a small passageway in the mountains to the west. It burns off in the afternoon to give way to a clear shocking blue sky. Saturday was one of those perfect days. Fortunately I had some plans that involved a long outdoor smoking session on the PBC (www.pitbarrelcooker.com). I’ve wrestled with brisket in the past and never got it to where I thought I would want to serve it to anyone.

A full brisket (also known as a packer brisket) is a huge tough cut that weighs in at around 11 – 14 pounds untrimmed. It is made up of 2 main parts, the Point (or Deckle) and the Flat. It takes a long slow cooking process and patience to get it to break down into a meltingly tender, perfect piece of meat. This makes it a perfect target for traditional slow smoking in the style of Texas. It is also a formidable task to get it done right – some of the larger cuts going for as many as 18 hours.

Brisket has lots of hard fat pockets in it and a fat cap on one side that can be about 3/4 to an inch thick. These fat pockets don’t render during the cooking time and need to be DSC_0549trimmed. So armed with about a dozen videos of how to trim a brisket for competition (there are plenty on YouTube) I decided to take it on. I purchased an 11 pound packer from my local Smart and Final. Up early Saturday morning I let my wife sleep in and went downstairs to begin trimming my prize. It takes a sharp knife and a retentive nature to get this done properly. I felt around the brisket for the hard pockets of fat and carefully cut them out. It was actually somewhat therapeutic, a mechanical motion. When all was complete I had a fairly good looking brisket with enough fat for flavor.

I prefer to slather ribs and large cuts of meat with a mustard slather prior to adding my rub – in the style of Paul Kirk, the “Baron of BBQ”. Here’s how I made my slather (there are several I use, this one works particularly well for Brisket).

The Quincho Project Mustard Slather for Brisket

  • 1/2 Cup Ball Park Mustard (I use French’s)
  • 1/4 Cup Apple Cider Vinegar
  • 2 TBS Jack Daniels
  • 2 TBS Brown Sugar

DSC_0552Mix well until everything is dissolved.   Using a pastry brush, coat your brisket evenly.  It doesn’t impart a mustard flavor whatsoever, but it does aid in basting the meat and giving the rub something to stick to.

 

 

The Rub – Here’s how I put it together.  This makes a lot, but that’s ok since it’s good on just about anything (including popcorn).

  •  1 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Seasoned SaltDSC_0556
  • 1/3 Cup Garlic Salt
  • 1/4 Cup Celery Salt
  • 1/4 Cup Onion Salt
  • 1/2 Cup Paprika
  • 3 TBS Chili Powder (not a blend, I use New Mexico)
  • 2 TBS Freshly Ground Black Pepper
  • 1 TBS Lemon Pepper
  • 2 Tsp Ground Sage
  • 1 Tsp Mustard Powder
  • 1 Tsp Wasabi Powder
  • 1/2 Tsp Thyme

Whisk Ingredients together and store in a ziplock bag.  Apply liberally to the slathered brisket.  Place the brisket on a sheet pan, cover it with plastic wrap and put it in the fridge.  Go to bed and dream of your time alongside your pit.  Tomorrow your baby will be ready.

Prior to the day of the smoke, I researched timings on smoking the brisket in a pit barrel cooker.  I knew it would be faster than a WSM or an offset firebox style but I wasn’t sure how much faster.  What I did know was this:  Take the brisket to an internal temperature of 160 degrees.  Wrap it in foil with a cup of Beef Stock.  Put it back on the pit until it hits 195.

So armed with my data, I added Oak, Hickory and Apple chunks to my PBC, I hung the meat in the cooker and closed the lid.  Using a digital probe, I don’t have to open the lid to check the meat.  I use a Maverick by Redi Check.  It works pretty good.  3 hours in, I noticed we were at a healthy steady 160 degrees.  I removed the meat and carefully wrapped it in heavy duty aluminum foil along with a cup of beef bullion.   The probe reinserted, I now could watch and wait.  To my surprise, it went to 195 within an hour and a half.  At this point I laid a towel down in my empty ice chest, placed the foiled brisket carefully on it and covered it with another towel.  I closed the ice chest and waited for 3 hours – when it was closer to dinner.  I honestly didn’t know what to expect.

When I unwrapped it I made sure to save all the broth (and drippings as well from the brisket)  into a bowl.  I added 2 TBS of ketchup to the liquid and whisked it together to use DSC_0013 (2)as a sauce.  This stuff smelled amazing, and ranks amongst the best sauces I’ve ever used.  Cutting perpendicular to the grain, I thinly sliced the flat into even slices and poured some of the sauce over the slices.  There was a light, but visible smoke ring around the edges of the slices.  Picking up a slice, I gently tugged at it and it fell apart.  I popped one half into my mouth.  It was incredible.  It had the unctuous consistency of well cooked ribs.  I had finally nailed it!  I was so proud of myself.  I ran a slice over to my wife who indicated how glad she was that she married me.  I wanted everyone to taste it.  I was even ready to give the dog a piece, but thought better of it (much to the chagrin of the dog).

I made some quick mac and cheese to go alongside my creation and all was right with the world again.  I finally conquered the high king of BBQ, the pinacle of pitmasters – the brisket.   All because I refused to give up.

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Posted in Barbecue, Food, Smoking, Uncategorized | Tagged , | 2 Comments

Over a Barrel

In general when it comes to cooking, I am a fan of a big production.  Lots of fan fare, tradition, flamboyance and a bit of a “ta-da” factor.  Like a sculptor removing a cover sheet from my creation to the “oohs” and “aahs” of my guests, I am admittedly guilty of the sin of pride.  A heady smelling smoking pit or a roaring fire to grill on always attracts the guests to the center of attention – where the food (and of course, my bad self) is.

But fickle creature that I am, there are times when I prefer to be alone with my thoughts, a thin blue curl of smoke and a manly beverage – watching the pit slowly work it’s magic and thinking deep thoughts.

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I am a complicated being so once in a while, I just want to smoke a ton of grub without thinking about, tinkering with or watching the pit.  Enter the Pit Barrel Cooker from the pit barrel cooker company in Strassburg, Colorado (www.pitbarrelcooker.com).  I bought one of these on a whim at the beginning of the year in order to keep my hovering over the pit to a minimum at deer camp.  I brought it home after deer season, and found that it’s a hoot of a toy to have around the house.  It truly is a set-it-and-forget-it pit.  These run 289 dollars and shipping is free right from the company.  There is no assembly required.  It shows up and just works.

This weekend I did 6 racks (yes, 6) of ribs while watching football, and never even checked the pit.  Here’s a foolproof step by step of what I did.

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  1. Purchase 2 3 packs of baby back ribs from costco.
  2. Remove skin on the bone side (there are lots of videos on how to do this)
  3. Slather with ballpark mustard
  4. Coat with Sucklebusters “Hog Waller” rubDSC_0547
  5. Insert hooks into the racks
  6. Fill the charcoal basket in the bottom of the cooker with unlit coals
  7. Remove 40 briquettes to a chimney starter and light them
  8. When ashed over on top, pour these onto the remaining coals in the basket
  9. Wait 15 minutes
  10. Add hickory chunks, hang meat on the rods, cover barrel
  11. Walk away and do not look at the pit for 3 hours
  12. Open the pit and take out your ribs.

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If your inner pitmaster has the need for a no frills, inexpensive pit that does exactly what it is supposed to do with no modifications, then look no further than a pit barrel cooker.  And find something else to do while you cook.  Save the big productions for the parties.

 

 

 

Posted in Barbecue, Food, Smoking | 5 Comments