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Barbecue Letters from Our Readers

Every once in a while we get a letter from our visitors. Here's some. Thanks for visiting our site! Thanks for reading! Thanks for enjoying this smoky thing together with us!

July 2009, Anthony

Juancho, great site!!!

I stumbled on it while searching for a BBQ potato recipe. I tried your recipe with the wedges and it was a big hit.

I have been a indirect griller for years but your recipes and your customized split grill are great ideas, I can't wait to explore further. And, I'm seriously old school, if it is cooked with gas..... it ain't really BBQ. The 22" Weber is a perfect tool.

I have a couple of comments/queries, in no particular order:

1)

Antohony's Low Rider Grill Since you like cars, attached is a picture of my "Low-Rider" grill modification.
I like Beer Can Chicken but had trouble with the lid squashing the bird(s) and not sealing. With this modification, I can easily cook 2 birds, back to back. This is also clutch when you find out that turkey you spent a day brining is a little bit bigger than you thought and the lid won't fit on!!

 

Antohony's Low Rider Grill Next time I'm in the mood for chicken, I'll definitely try your highway chicken recipe (though I think I like "road kill chicken" better).
One thing, is there any trick or special instructions on how to "cut out the spine"? Do you do this with poultry shears or a knife?

 

(Juancho's answer: I use poultry shears, but a proper knife works fine as well!)

2)

I'm always forgetting to soak the wood well in advance. I've had good luck soaking chips for just and hour or two and then wrapping them snugly in tin foil and placing the packets on the edge of the coals. Properly done, I get a nice steady smoke and they don't catch on fire.

3)

This is a long shot. Have you ever heard of an aftermarket cast iron grill for a 22" Weber? My uncle in Texas has one and it is the ultimate for a searing a nice steak. He says it was a gift and has no idea where to get one. I have googled this several times and had no luck. To me, the cheesy chrome grills that come with Webers these days are the ONLY weak link.

 

(Juancho's comment: Fully agree, those cheesy chrome grills are not suitable for searing your meat. If somebody knows a good source for cast iron grills of the right size, let us know!)

4)

OK, my wife and two of my daughters are the "V" word (vegetarians) but I still love them and love to BBQ. So I BBQ corn & eggplant and roast garlic and peppers, and now thanks to you I've added killer potato wedges. But if you come across more good veggie options please post 'em.

5)

Your double grill is so simple.... but brilliant! I love ribs but hate doing all that work for so little yield, now I might give it another shot. Your detailed instructions remind me of one of my favorite sites: http://www.instructables.com. If you are not familiar with it, check it out, I might even post my low-rider grill on it. As you can imagine, there is a broad range of postings from astonishingly stupid to remarkably clever.

Again, thanks for the great site,
Smoke On!
- Anthony -

May 25th, 2009, Dan from St. Louis

Hey, Hot Smoker Guy:

Dan takes 2nd Place in St Louis BBQ Competition with his version of Hot Smoke BBQ Singapore Pork Steaks I have always been a griller. I only recently decided to see if I could do any real BBQing on my Weber. I found your site and started trying just about everything.

I'm in St. Louis, Mo. - home of the pork steak. This area of the country is about the only place you can find this cut of pork, but it is hugely popular. This wikipedia entry should help explain: http://en.wikipedia.org/wiki/St._Louis-style_barbecue

I decided I would enter the World Pork Steak Championship held at our local - and quite awesome micro brewery - Schlafly Beer - aka the Saint Louis Brewery. This is their third year hosting the event and I started practicing about four months ago using the indirect grilling method.

I started out with the Mustard Rub and was met with mixed reviews from friends. Then I decided to apply the Singapore Spareribs recipe to my pork steaks and people started telling me it was the best pork steak they had ever had.

That's a pretty big compliment around here.

That's what I entered in the competition this past Memorial Day weekend and against some very formidable competition, I took home second place - in the first BBQing competition I ever entered! It was one of the happiest moments of my life when they called me name and I walked on stage to take my prize.

I don't know if you do testimonials, or anything like that, but I would be happy to write up my recipe and methods for making prize winning pork steaks if you feel you could use them on the site. I can include pictures as well and I ask not a thing in return. I feel I'm returning a favor for your help in making one of the best days of my life. Thanks for running a great site! You rock!

Thanks,

Dan B., aka: The Pork Apocalypse - my team name


Hot Smoke BBQ Charcoal Briquettes

May 8th, 2009, Tommy from Kentucky

Hello Juancho,

I stumbled across your website accidentally (sometimes it just happens that way) and was immediately impressed with the ease of navigation, straight forward presentation, simplicity of recipes and of course, step one, get a beer.

This past Tuesday I prepared "Highway Chicken" (using your suggested rub and glaze). I hope you don't mind, but I renamed it Roadkill Chicken and prepared it with RotoTiller Potatoes (redskin potatoes, hand mashed, some butter, salt & pepper) and Brown-n-Serv rolls (how could you go wrong?).

Obviously, I've never had your preparations, therefore I do not know how they taste or are supposed to taste. So, I cannot compare yours to my grilling experience.

But, I will tell you this, my stuff was absolutely great. Fantastic (keep adding adjectives to your pleasure).

My son doesn't normally eat the skin from chickens, but I'm telling you know, he Hoover'd the stuff.

I've already told anyone who would listen about your place and I can confirm that two (2) of them already have plans to follow your recipes and suggestions.

We are going to spend a lot of time perusing your recipes and suggestions and look forward to a great summer with new recipes and ideas.

Oh yeah, Juancho's indirect grill is an absolutely outstanding invention. I've been indirect grilling for years, but the aluminum foil partition between the fire and food is great. Simple, easy and cheap (I like cheap, but not for the food).

Thanks for all the great ideas.

Tommy Gaines

Milburn, KY


Hot Smoke BBQ Charcoal Briquettes

Phillip from California

Juancho,

Thank you for posting your recipes online.

This past weekend I smoked a whole chicken using your Barbecue Dry Rub. It was outstanding, with my finicky daughter commenting that it was the best chicken she ever tasted.

I use a Char Griller with a side firebox and it was actually my first time smoking a whole chicken. This weekend we shall be smoking two simultaneously.

Thank you,

Phillip from California


Hot Smoke BBQ Charcoal Briquettes

Linus from Singapore

I love a mean rack of ribs but your blog and recipies are the first American style Q to feature Asian influences!

Wow, does it taste like char siu? How did that happen?

I am currently based in Cali and wondering what bbq gear i should pick up here and ship back to Singapore.

Linus

-dark chocolatelover
-non-chilli eater
-Non fiction reader


Hot Smoke BBQ Charcoal Briquettes


Hot Smoke BBQ Philosophy

There's no need for tasty food to be expensive. Fresh ingredients, properly prepared, in the right combination, those are the things that matter. Of course the looks of the food are important too, and the setting of the meal is not unimportant. But you don't need lobster or caviar to put something really good on the table.

A good steak should be prepared on the grill, right above hot glowing charcoal. However, a straight grill is not suitable for the thicker cuts of meat such as pork shoulder, leg of lamb, whole chicken or turkey, or a less tender cut of meat such as beef brisket that needs hours of slow roasting to cook properly without burning the outsides.

"Hot Smoke" refers to the Hot Smoke generated by chuncks or chips of wood that are added to the glowing charcoals. During the slow roasting in a closed barbecue this wood will give your meat that wonderful smokey flavour.



Hot Smoke BBQ Charcoal Briquettes




At Hot Smoke BBQ we love Chile Peppers!




Keep Smokin' !