Kinkaids - Page 2

Jrod · #16 07-31-2010

haha Ron I should just invite u over next weekend! I plan on havin a bbq, and also plan on smokin some Venison and a brisket or something...experimenting of course, I have only watched a fren smoke meat b4 haha

Conor · #17 08-01-2010

I've been looking for some good Brisket too.

We used to go to Molly's but I've been hearing the quality is slipping and the prices keep going up.

There used to be a Smoke Truck that would come to Mililani Tech Park on fridays but they disappeared. Maybe they are now some where else on island?

Jrod · #18 08-01-2010

Conor u talkin about the Keawe smoke wagon? one of the trucks live in iroquois pt, but havent seen the truck move in sometime now

Rsurfer · #19 08-01-2010

Quote:

Originally Posted by ato911

They do have slow cooked brisket with BBQ sauce which is pretty good but I think their ribs and chicken are better.

Maybe I'll give it a try. Thanks

Rsurfer · #20 08-01-2010

Quote:

Originally Posted by Jrod

haha Ron I should just invite u over next weekend! I plan on havin a bbq, and also plan on smokin some Venison and a brisket or something...experimenting of course, I have only watched a fren smoke meat b4 haha

Not to fond of Venison unless its mixed with pork. The brisket sounds ono. Do you have a smoker or a rotisserie? I once did a piglet (90 lbs) on an open fire rotisserie and it took forever. Started at 8 am and at midnight it was 3/4 done. It was a little windy that day although I did have a wind shield. Never again, my son poked that pig all day to release the fat. An imu would have been less trouble.

Jrod · #21 08-01-2010

Ron haha, I've never had venison and pork mixed b4, something I may have to try. My friend has a smoker that he lets me use. I've never smoked the venison, so its gonna be a first to see how it comes out.
Last smoke session we had 3 pork buts and a brisket, the butts were on there for almost 15hrs! at a steady 250degrees

Rsurfer · #22 08-01-2010

Quote:

Originally Posted by Jrod

Ron haha, I've never had venison and pork mixed b4, something I may have to try. My friend has a smoker that he lets me use. I've never smoked the venison, so its gonna be a first to see how it comes out.
Last smoke session we had 3 pork buts and a brisket, the butts were on there for almost 15hrs! at a steady 250degrees

You got it Jason, 15 hrs. @ 250 degrees. What kind of wood did you use?

Jrod · #23 08-01-2010

I love using Keawe. Plus we got a whole truck load for free from a construction site! haha