Hello to all -- great forum! Just to clarify, just smokin' meat now, not my lungs after lung and throat cancer!!.
I'm retired, live in East Central Florida south of Daytona Beach so I grill and smoke all year, probably on average three times or so a week.
Have been smokin mostly "roasts", pork ribs, chicken and turkey for several years and am pretty happy with the product, but always looking for anything that will improve it.
I have recently gotten hooked on beef ribs and am now trying shoulders and butts to get the best pulled pork. I've got a ways to go and that's how I found this forum.
I am currently using a Smokey Mountain gas smoker with water pan and wood chunks. Pretty satisfied with it other than I haven't been able to catch all the juices and it gets messy.
For my dry rubs I generally use a combination of Fiesta brand fajita seasoning, store brand cajun seasoning plus garlic, salt, red and black pepper to taste.
Seems easier than making up a mix for each different meat, but that's just my lazy way of doing things.
For sauce, I use Bulls Eye (hickory) BBQ sauce and ketchup as a base then add dat'l pepper mustard, apple cider vinegar, Louisianna hot sauce to taste and water to thin as needed. Again, a lazy man's recipe!
By the way, I have never found dat'l pepper mustard in any recipes. I stumbled on using it as a fluke, but found it to contribute an excellent and somewhat unique flavor.
I'm retired, live in East Central Florida south of Daytona Beach so I grill and smoke all year, probably on average three times or so a week.
Have been smokin mostly "roasts", pork ribs, chicken and turkey for several years and am pretty happy with the product, but always looking for anything that will improve it.
I have recently gotten hooked on beef ribs and am now trying shoulders and butts to get the best pulled pork. I've got a ways to go and that's how I found this forum.
I am currently using a Smokey Mountain gas smoker with water pan and wood chunks. Pretty satisfied with it other than I haven't been able to catch all the juices and it gets messy.
For my dry rubs I generally use a combination of Fiesta brand fajita seasoning, store brand cajun seasoning plus garlic, salt, red and black pepper to taste.
Seems easier than making up a mix for each different meat, but that's just my lazy way of doing things.
For sauce, I use Bulls Eye (hickory) BBQ sauce and ketchup as a base then add dat'l pepper mustard, apple cider vinegar, Louisianna hot sauce to taste and water to thin as needed. Again, a lazy man's recipe!
By the way, I have never found dat'l pepper mustard in any recipes. I stumbled on using it as a fluke, but found it to contribute an excellent and somewhat unique flavor.
