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  1. lght

    Smoked Xmas duck on the GMG with pics

    Well my hunt to find a fresh farmed raised duck dispatched by strangulation to ensure it's "juices" were left intact never paned out so I went with fresh duck instead and bypassed the "pressing" portion of the recipe this time.  For more on Pressed duck you can see this previous post. ...
  2. lght

    Anyone know where to get fresh ducks???

    I'm planning on making a classical french dish "pressed duck" or "Canard à la presse" for Xmas.  The dish requires a fresh young Rouen duck.  The key to the dish is the duck must be strangled to retain it's blood so I can't simply go out and buy a duck from the store or butcher market.  Does...
  3. lght

    My first smoked duck on the GMG Jim Bowie

    I'm a huge fan of duck so when I found whole ducks on sale at RD for about $2.70 a lb I picked up a few.  I started off by brinning the duck for 24 hours.  Let it air dry in the fridge and then I cross cut the duck so that the fat can render out easily.  I then applied some Chinese 5 spice...
  4. lght

    Calling all backyard So cal cooks!!

    SoCal Meatup is having it's 3rd Annual Best Backyard cook this Aug 10th.  If you have a smoker, grill, or even a hibachi and want see what you got come on out.  All CBJ's will be judging and we are using KCBS rules and scoring.  You get live feedback from the certified judges unlike a comment...
  5. lght

    CBBQA HOW TO COOK “BETTER BACKYARD BBQ” CLASS $50 Saturday, June 22, 2013 at Pechanga's BBQ COMP

    This class takes place right after the turn ins at the Pechenga comp.  Limited seating and at the cost of $50 it's a steal.  Don't wait get a seat now!
  6. lght

    Adding an element to my 18” WSM to make it work via electricity

    Well I was smoking ribs yesterday and a crazy old lady didn't understand people cook that way (I live in a yuppie area of OC) so she called the fire department and reported a fire.  They came out noticed the smoker and smelled the food and laughed, but because it was a false alarm had to report...
  7. lght

    Baby Backs were on sale how many did I get??

    Went to Restaurant Deport to pick up a few tri-tips and noticed they had Baby Backs on sale!!  3 per cryo at $2.29 a lb.  This is the lowest price I've EVER seen them.  How many 3 pack cryos do you think I got and how many would you have gotten???
  8. lght

    Kids get 8th place call in ribs on the First KCBS comp of the year!

    I judged the first KCBS event this year which was in jeopardy of not being a qualifier as a few teams dropped out at the last minute.  Luckily a last minute team was formed and that team's average age was 11.   Young Hotshots Enter BBQ Event, Bringing Smoke to Lake Elsinore Ryan “Little Danger”...
  9. lght

    King of the Smoker KCBS comp this weekend!

    Judging the King of the Smoker event this weekend in La Quinta at the La Quinta resort. This is a best of the best event hosted by Big Pappa Smokers (winners of the Royal) and is by invitation only.  The event has some of the best teams in the country and they are not allowing any assisted...
  10. lght

    First use on my 12" A-MAZE-N TUBE salmon, cheese, salami and venison with pics

    Got to use my new tube the first time this weekend.  I have never cold smoked anything before and wasn't even aware of the tubes until I got one that Todd donated for the So Cal gathering that Gary hosted before his passing.  He had some smoked mozzarella and peanuts that where well "Amazing" so...
    • lght
    • Thread
    • Replies: 7
    • Forum: Other
  11. lght

    anyone ever smoke a whole lamb shoulder?

    I was watching that adam richmond best sandwich show and noticed they had a sandwich that used pulled lamb from a whole shoulder that was smoked.  I didn't even know you can get whole lamb shoulder and was considering maybe trying to smoke one.  Anyone do that yet?  I believe it was prepped...
    • lght
    • Thread
    • Replies: 16
    • Forum: Lamb
  12. lght

    Small boneless leg o lamb on the grill

    I don't have time to smoke it so i'm going to put it on the weber grill and do a quick cook.  Hoping to get it to 135 in about an hour or an hour and a half and let it rest for about 30 min if possible.  I have both coals and cowboy lump.  I'm going to try and give it a quick sear in a SS pan...
    • lght
    • Thread
    • Replies: 4
    • Forum: Lamb
  13. lght

    Backyarder sponsored by the city of Ontario on 8-11

    Just wanted to give a heads up to all the So Cal Smokers that the city of Ontario is having it's 2nd Annual "Best Backyrad BBQ Contest" on the 11th at Dorthy A. Quesada park.  It's being sponsored by Smart and Final again this year. Last year was a great time and 9 teams competed.  This year...
  14. lght

    woods for smoking salmon?

    I tried my first smoked salmon a couple of weeks ago and didn't like it much.  I did brine it and then did a wet marinade, and then add some light spices, but it just didn't seem to have the same rich flavor as when I do a cedar plank salmon.  I cooked them to 140 along side some ribs and...
    • lght
    • Thread
    • Replies: 18
    • Forum: Fish
  15. lght

    Wild boar receipes??

    A buddy at the office shot a 150 lb wild boar and wants to try some of the meat smoked.  He'll be using a 18" WSM.  Anyone have any suggestions on temps how long and or brines / injections?
  16. lght

    Pulling Silver Skin from ribs

    Normally I only cook a few slabs and don't have a problem trimming and pulling the silver skin.  However a few weekends ago I cooked 18 slabs on my WSM and to be honest it was harder pulling the silver skin thin doing anything else.  Not sure if it was the meat or what, but normally I just get...
  17. lght

    Cost of rub for 5lbs?

    I typically make my own rub, but have started trying some pre-made rubs and have really enjoyed them. Not sure how many guys buy pre-made rubs, but if you do who's your favorite and what does it cost for 5lb.   I've only tried a couple, but my favorite so far is Simply Marvelous "Sweet and...
  18. lght

    WSM with Stoker runs hot

    I've been having some problems with my 18" WSM running hot and getting away from me.  I do have a stoker and it works great for a few hours, but whenever I need to open the lid for more than a few seconds it heats up to around 300+ and has a hard time cooling down.  Yesterday I was doing ribs...
  19. lght

    SoCal Meatup is hosting a backyarder in Yorba Linda California for people looking to start competing

    This will be our 2nd backyard competition for Southern California teams looking to get into competition BBQ. The competition is a great way to practice your skills and get immediate verbal feedback from certified judges who do not know who's meat their judging, but the cook will know when their...
  20. lght

    Fuel source for small portable hibachi grill??

    I made a small Hibachi grill to use while deep sea fishing when I want to quickly sear a piece of tuna, but having problems with the fuel source. The grill is about 10" tall and 10" at the top and about 5" at the bottom.  I made it from clay on a wheel and it works great, but because there are...
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