"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 08-24-2007, 09:25 AM   #1
Assistant Cook
 
Join Date: Aug 2007
Posts: 35
Smoked Salsa

Hi,

Well this weekends smoke will be, unless I change my mind or something is not available, a couple of boston butts, nuts, one rack of BB ribs, a couple of fatty sausages and salsa.

I normally for salsa smoke only the red and white onions, habanero, japelenos and cilantro.

Oh and also I will make some NC BBQ vinegar based sauce and some red based KC sauce. Toying with doing a different sauce but haven't made up my mind .

I smoke the veggies maybe an hour or two.

I told the work buddies I would be bringing in a surprise for them Monday.


Camera is still fubar'd but I will take some pictures witgh my cell phone.


Smoke on!!!

Take care,

Brian

__________________

__________________
BBQ'd Dude is offline   Reply With Quote
Old 08-24-2007, 09:40 AM   #2
Senior Cook
 
Join Date: Jul 2006
Location: Eau Claire, WI
Posts: 373
That's a very interesting idea.. Thanks for the idea. I am going to smoke about 30 pounds of Pork Shoulder this weekend, so there should be some room for a couple of veggies...

Thanks again for sharing!

-Brad
__________________

__________________
candelbc is offline   Reply With Quote
Old 08-24-2007, 10:43 AM   #3
Assistant Cook
 
Join Date: Aug 2007
Posts: 35
Always my pleasure .

Sounds like you have a party happening (The pig is sort of looking worried I think LOL)!!! I have never done that much at one time. Does it slow down the average cook time by much?

Take care,

Brian
__________________
BBQ'd Dude is offline   Reply With Quote
Old 08-27-2007, 01:09 PM   #4
Assistant Cook
 
Join Date: Aug 2007
Posts: 35
Well it all came out good. Even had a tornado warning half way through .

I ended up doing salsa, two Boston butts, three racks of ribs, baked beans and corn.

I brought in a load of the salsa and pulled pork to work today. Salsa was gone instantly, was asked to bring in more tomorrow. Pulled pork was simmering/re-heating in a crock pot kept having people come by asking what it was. It was wiped out by 11:30.

I will try t post pics later tonight. I had to use my cell phone so I am not sure how to get the images from it.

Take care,

Brian
__________________
BBQ'd Dude is offline   Reply With Quote
Old 08-27-2007, 01:45 PM   #5
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
try grilling the tomatoes and peelin the skin. That would go GREAT with your other smoked veggies.

btw I want some NC style bbq ribs now.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 08-27-2007, 02:38 PM   #6
Assistant Cook
 
Join Date: Aug 2007
Posts: 35
Mikey,

Nice thought. I tried it once but neglected to peel the skin. I'll have to re-visit that.

Thank you,

Brian
__________________

__________________
BBQ'd Dude is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.