Wednesday, August 31, 2005

A New Daddy...

All of the folks at Ole Smokey BBQ would like to congratulate Steve on becoming a father (for the 4th time). Steve’s newest bundle of joy arrived at 4:40 P.M. (CST) on Monday, August 29, 2005. She weighed in at a whopping 48 lbs and measured 41x19x19 and was delivered by Dr. Brown. She was sent home with a beautiful heavy-duty vinyl cover.

The yet unnamed addition to the Ole Smokey BBQ family was quickly unpacked and assembled and placed next to older brother, “Ole Smokey”. He was a little standoffish at first but by the end of the day he had accepted his new little sister with an open firebox.

New baby and dad are both doing fine. Click here for a pic of Steve and his newest arrival. This is gonna be good!

Saturday, August 27, 2005

Check out Hampton Smoker Blog

This morning I was looking thru some of the comments folks have been leaving regarding this site. I saw one posted from Matt in NYC and he listed his site in the comment. I checked it out and it is awesome. When you get time, surf over to and get a load of Matt's site, The Hampton Smoker. Great pics and how-to stuff on this one.

I also posted a link to Matt's site on my favorite links section to the right of the page.

The WSM is on it's way to Oxford. Should get it Monday, as promised.

Keep 'em smokin'

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Thursday, August 25, 2005

My New Toys...

Just wanted to share my new BBQ toys with you. I have already posted pics of the WSM and will post some of the assembly and first cook pics soon.

Along with the WSM, I ordered the Nu-Temp NU701 Wireless BBQ thermometer. With it I ordered 2 of the remote transmitters (NU-751) allowing me to continuously monitor three temps at one time. Click on the pic below for a better view of this unit.

I really must give credit to Nu-Temp and their customer service. I ordered these on Saturday, August 20th and received them on Wednesday, August 24th. Also, I used this link from The Virtual Weber Bullet website that enabled me to save a total of almost $57.00 just on this order alone. I am not sure how long this offer will be running but if you need some new probe thermometers, now would be an excellent time to get these. I will post information regarding the use of these thermometers in the days to come.

Still waiting on the WSM and the hardware. I am ready to SMOKE!!!

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Wednesday, August 24, 2005

Emails and such...

Several things have been going on in the last few days. Here is something I thought you might like.

Recently (07/08/2005), I posted a review of the book "Peace, Love and Barbecue" written by Mike Mills. Well, the other day someone posted a note on The BBQ Forum wanting to get more information about this book. I replied with a few good words and included a link to the review on this site. Much to my suprise, Mike's daughter Amy (who co-authored the book with her dad) sent me a very nice email. Here is a little piece of what Amy wrote:

Dear Ole Smokey,

A friend forwarded the nice blog entry you wrote about my daddy's new book! I will be sure to print this off and show it to him (he's not too computer savvy! ;-) He will be very touched by your kind words.

the barbecue heiress

Amy was also nice enough to invite me to visit any of their restaurants in Southern Illinois and Las Vegas and their yearly BBQ competition they host in Mikes hometown. Click on their website to get more infomation Amy also let me know that the link I had posted had been removed from the BBQ Forum. I went back and, sure enough, it was gone. Now that is something I just do not understand. I will have to go back and re-read the rules of the forum to see if I violated anything. I do know that several forum members make posts with links back to their personal websites. I am not talking about business sites that advertise on the forum. I am talking about sites that have pictures, recipes, and bbq related items on them that are generated, maintained and owned by a person. I do not see where their links are being removed. If, after checking the rules, I find that I am in error then it will be a non-issue. However, if I have done nothing wrong I will have to get with Ray Basso of the forum to get a clarification. Either way I will continue to support the BBQ Forum and what it stands for.

On a lighter note: I ordered my first WSM Saturday and it should be delivered by August 29th, just in time for a Labor Day cookout. I also ordered some other goodies. Watch for upcoming posts about assembly and the first few cooks on the WSM.

Until next time, keep 'em smokin'!

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Thursday, August 18, 2005

Another good cook at the EMA....

Today, we had another cookout at work.. things went a little smoother today than last time. The menu for today was pork spareribs, baby back ribs, pork chops, chicken breasts and the basic burger and dogs. Side dishes included corn on the cob, my baked beans, coleslaw, boiled and fried cabbage, texas caviar, (I’m getting dizzy), macaroni and cheese and two very sweet desserts. I used two grills and “Ole Smokey” to get the job done. Everyone was pleased and we ended up rubbing our bellies afterwards because we had eaten way too much.

I had a couple of folks take pictures today. Here are some of the pics...

Saturday, August 13, 2005

Logo Land

Recently, I have been attempting to come up with a logo. Here is what I have come up with so far. What do you think?

Friday, August 12, 2005

BBQ Ramblings...

Hopefully, by the end of this month, I will be the proud new owner of a Weber Smokey Mountain smoker (hereafter lovingly referred to as WSM). I still plan on keeping the Chargriller offset but after reading all the reviews about the WSM I just have to give it a try. I don’t think I will be disappointed.

I did some research on the WSM and like what I have found. I have been on several discussion boards on the Internet and most all of WSM owners give rave reviews. There is even a site dedicated exclusively to the WSM. Check it out. It might just make you a convert also. If it does make you buy one, let me recommend another site. This site takes the new WSM user through a 5 step program where you start out very basic (chicken with all vents open) and work your way up (pork shoulder with vent and fuel changes) in 5 simple cooks. The main goal of this site is not to teach you to cook the different types of meat but to teach you the basics of fire control for your cooker. After the 5 steps, you are able to use the fuel and vents to control the fire so you can cook anything you want. I plan on trying my hand at this one. Everything extra you can learn helps.

I am sorry it has been so long since my last post. I will try to do better in the future (yeah, right). I have been busy with things other than bbq the last week and it is just about time to get back to business. Although I have not been cooking here of late, I have been able to get caught up on my reading. Currently, I am reading two great bbq books, Dr. BBQ’s Big Time BBQ Cookbook and Peace, Love and BBQ by Mike Mills. Check out my posts on these books in the archives.

Take care and we will be smoking soon!

Thursday, August 04, 2005

Pneumonia and Chicken

Strange title, ain’t it? Let me explain. Back on 07/23/05 I posted about our cookout at work. Well, I wasn’t feeling too good that day but I attributed it to the heat (heat index over 100) and pressure of cooking for the guys for the first time. Not too long after I got home I started coughing and running a fever. To make a long story short, I went to the doctor and learned that I had pneumonia. In fact, everyone in my house is sick. My wife also has pneumonia and my two sons are getting over bronchitis. Needless to say, “Ole Smokey” has not been uncovered for a while.

Feeling much better after taking well over $100 in medication, I decided I would try to do something because the withdrawals were getting the best of me. I decided on doing something simple so I cooked a couple of BCC’s last night. This time I felt like experimenting. Here is what I did. I made up two different batches of rubs and decided to cook them, head-to-head, and see which one I liked better. Now, my wife does not like anything too hot so I tried to find something that we both would eat. I decided to make up a batch of Mike Mills' “Magic Dust” (this has chili powder and cayenne) for me. You can find this recipe and others in Mikes book, “Peace, Love and Barbecue”. For my wife’s chicken, I decided on River City Rub’s basic chicken rub. I found their recipe in “Big Daddy’s Zubba Bubba BBQ” book. Both rubs are very simple but different.

I smoked the chickens at 325-350°F for a little over an hour. Used soaked hickory chunks and Kingsford. I sprayed them every few minutes with straight apple juice. Both came out with crisp skins and amazing color. As I thought, the chicken with the Magic Dust was a little warmer that the one with the River City Rub. I could not pick a favorite. They both tasted wonderful. I guess it is back to the drawing board. Anyway, it was good to smell the smoke and get back into the swing of things.

Next up – pulled pork.


I just gotta do it!!!

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