Today I taught myself how to use lump. This is the first time I've
ever used it! We had two bags and I thought one was mesquite
briquettes, but it turned out to be another bag of lump. Long story
short, it took me two hours just to figure out how to get the
temperature where I wanted it to be in the BBQ.... and then I needed
to cook the ribs.

We finally ate at 9PM.

I looked at this recipe as a "side". I didn't measure spices, but
used everything called for. Added a little water to steam and then
about a quarter cup of coconut milk to finish it up.

I'll start earlier next time and definitely use more lump at the
beginning.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
>
> Today I taught myself how to use lump. This is the first time I've
> ever used it! We had two bags and I thought one was mesquite
> briquettes, but it turned out to be another bag of lump. Long story
> short, it took me two hours just to figure out how to get the
> temperature where I wanted it to be in the BBQ.... and then I needed
> to cook the ribs.
>
> We finally ate at 9PM.
>
> I looked at this recipe as a "side". I didn't measure spices, but
> used everything called for. Added a little water to steam and then
> about a quarter cup of coconut milk to finish it up.
>
> I'll start earlier next time and definitely use more lump at the
> beginning.

I tried to BBQ once and only once. I don't like BBQ food to begin with but
I was gifted with a used BBQ. My friends liked steak and back when I was 19
I didn't know that there was another way to cook it. That's the only way I
ever had it at home. My friends finally got the BBQ to light but only after
I sent flaming newspaper all over my neighbor's yard. Heh.

On Sat, 13 Sep 2014 23:30:55 -0700, sf > wrote:

>
> I looked at this recipe as a "side". I didn't measure spices, but
> used everything called for. Added a little water to steam with
> the lid on and then about a quarter cup of coconut milk to finish it up.

Ooops. Didn't include the link. The recipe is a definite must repeat
for me.

Cauliflower with Sweet Potatoes
http://www.cookingchanneltv.com/reci...-potatoes.html
from Spice Goddess



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/14/2014 2:30 AM, sf wrote:
>
> Today I taught myself how to use lump. This is the first time I've
> ever used it! We had two bags and I thought one was mesquite
> briquettes, but it turned out to be another bag of lump. Long story
> short, it took me two hours just to figure out how to get the
> temperature where I wanted it to be in the BBQ.... and then I needed
> to cook the ribs.

One advantage to lump is you can add more along the way and not have to
get it started on the side. Toss a couple of wood chunks on top for
smoke and flavor. Don't get anal about temperature fluctuations, that
is normal. Once you get the temperature in range, not the positon of
the dampers and how big of a fire you have. Repeat that next time.

Wood can be gotten for free it you want to do a little work. Visit the
fruit orchards when they are trimming trees and most will let you take
some of the branches.

Cabinet shops and woodworkers are good sources to. Trimmings from oak,
maple, cherry, walnut are good as long as there are no finishes on them.

If you have a neighbor with a firewood pile, steal a few pieces after dark.

Crews trimming trees for utilities will often toss you a few pieces.

Any wood from nut or fruit trees is good to use.

Ed Pawlowski wrote:
>
> If you have a neighbor with a firewood pile, steal a few pieces after dark.

LOL! That's it, Ed. I'm telling! ;-)

Julie Bove wrote:
>
> "sf" > wrote in message
> ...
> >
> > Today I taught myself how to use lump. This is the first time I've
> > ever used it! We had two bags and I thought one was mesquite
> > briquettes, but it turned out to be another bag of lump. Long story
> > short, it took me two hours just to figure out how to get the
> > temperature where I wanted it to be in the BBQ.... and then I needed
> > to cook the ribs.
> >
> > We finally ate at 9PM.
> >
> > I looked at this recipe as a "side". I didn't measure spices, but
> > used everything called for. Added a little water to steam and then
> > about a quarter cup of coconut milk to finish it up.
> >
> > I'll start earlier next time and definitely use more lump at the
> > beginning.
>
> I tried to BBQ once and only once. I don't like BBQ food to begin with but
> I was gifted with a used BBQ. My friends liked steak and back when I was 19
> I didn't know that there was another way to cook it. That's the only way I
> ever had it at home. My friends finally got the BBQ to light but only after
> I sent flaming newspaper all over my neighbor's yard. Heh.

BBQ /= grilling

Indirect heat and smoke /= direct radiant heat and no smoke

Or another way, brisket/ribs/pork shoulder smoked for hours is not
remotely the same as a steak grilled for a 5 min per side on a grill.

On Sun, 14 Sep 2014 10:52:03 -0500, "Pete C." >
wrote:

> Or another way, brisket/ribs/pork shoulder smoked for hours is not
> remotely the same as a steak grilled for a 5 min per side on a grill.

Oh, man - was it ever delicious!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 9/14/2014 8:38 AM, Ed Pawlowski wrote:
> On 9/14/2014 2:30 AM, sf wrote:
>>
>> Today I taught myself how to use lump. This is the first time I've
>> ever used it! We had two bags and I thought one was mesquite
>> briquettes, but it turned out to be another bag of lump. Long story
>> short, it took me two hours just to figure out how to get the
>> temperature where I wanted it to be in the BBQ.... and then I needed
>> to cook the ribs.
>
> One advantage to lump is you can add more along the way and not have to
> get it started on the side. Toss a couple of wood chunks on top for
> smoke and flavor. Don't get anal about temperature fluctuations, that
> is normal. Once you get the temperature in range, not the positon of
> the dampers and how big of a fire you have. Repeat that next time.

I use lump. I also use hickory or pecan or mesquite (depends on what
I'm smoking) chunks, but I wrap the chunks in cheap aluminum foil, then
poke two or three little holes in the foil with a toothpick. The wood
does not get enough oxygen to catch fire, but it gets hot enough inside
the foil to smoke. It puts out loads of smoke that is about the perfect
amount to flavor the meat.
>
> Wood can be gotten for free it you want to do a little work. Visit the
> fruit orchards when they are trimming trees and most will let you take
> some of the branches.

You need to let it season. Sappy wood can spoil your Q.
>
> Cabinet shops and woodworkers are good sources to. Trimmings from oak,
> maple, cherry, walnut are good as long as there are no finishes on them.
>
> If you have a neighbor with a firewood pile, steal a few pieces after dark.
>
> Crews trimming trees for utilities will often toss you a few pieces.
>
> Any wood from nut or fruit trees is good to use.
>

Same caveat about seasoning the wood. Let it stand over 6 months.

--
From somewhere very deep in the heart of Texas

On 9/14/2014 2:18 AM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>>
>> Today I taught myself how to use lump. This is the first time I've
>> ever used it! We had two bags and I thought one was mesquite
>> briquettes, but it turned out to be another bag of lump. Long story
>> short, it took me two hours just to figure out how to get the
>> temperature where I wanted it to be in the BBQ.... and then I needed
>> to cook the ribs.
>>
>> We finally ate at 9PM.
>>
>> I looked at this recipe as a "side". I didn't measure spices, but
>> used everything called for. Added a little water to steam and then
>> about a quarter cup of coconut milk to finish it up.
>>
>> I'll start earlier next time and definitely use more lump at the
>> beginning.
>
> I tried to BBQ once and only once. I don't like BBQ food to begin with
> but I was gifted with a used BBQ. My friends liked steak and back when
> I was 19 I didn't know that there was another way to cook it. That's
> the only way I ever had it at home. My friends finally got the BBQ to
> light but only after I sent flaming newspaper all over my neighbor's
> yard. Heh.

That's grilling, not BBQ.

When I lived in New Jersey I, too, thought barbecue was a verb. It
wasn't until I began to travel in the South and places like Kansas City,
Tennessee, etc., that I learned that BBQ was a noun.

The act of creating BBQ is called smoking.

--
From somewhere very deep in the heart of Texas

On 9/14/2014 12:30 AM, sf wrote:
>
> Today I taught myself how to use lump. This is the first time I've
> ever used it! We had two bags and I thought one was mesquite
> briquettes, but it turned out to be another bag of lump. Long story
> short, it took me two hours just to figure out how to get the
> temperature where I wanted it to be in the BBQ.... and then I needed
> to cook the ribs.
>
> We finally ate at 9PM.
>
> I looked at this recipe as a "side". I didn't measure spices, but
> used everything called for. Added a little water to steam and then
> about a quarter cup of coconut milk to finish it up.
>
> I'll start earlier next time and definitely use more lump at the
> beginning.
>
>
>
Cool!

On 9/14/2014 2:00 PM, Janet Wilder wrote:


>> Any wood from nut or fruit trees is good to use.
>>
>
> Same caveat about seasoning the wood. Let it stand over 6 months.
>

Smallish chunks on the hot fire is good. I prefer it a little wet so it
does not flre up. Too much and you will get creosote though. .

On Sun, 14 Sep 2014 17:33:03 -0400, Ed Pawlowski > wrote:

> On 9/14/2014 2:00 PM, Janet Wilder wrote:
>
>
> >> Any wood from nut or fruit trees is good to use.
> >>
> >
> > Same caveat about seasoning the wood. Let it stand over 6 months.
> >
>
> Smallish chunks on the hot fire is good. I prefer it a little wet so it
> does not flre up. Too much and you will get creosote though. .

My set up is so small, the man told me I didn't need chunks. I had a
bag in my hands, so it would have been an easy sale. As it turned
out, a few handfuls of chips (applied over time) did the job. I had
some wet chips in a metal smoker box, but I haven't checked it to see
if they contributed or not.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 14 Sep 2014 15:24:51 -0700, sf > wrote:

>On Sun, 14 Sep 2014 17:33:03 -0400, Ed Pawlowski > wrote:
>
>> On 9/14/2014 2:00 PM, Janet Wilder wrote:
>>
>>
>> >> Any wood from nut or fruit trees is good to use.
>> >>
>> >
>> > Same caveat about seasoning the wood. Let it stand over 6 months.
>> >
>>
>> Smallish chunks on the hot fire is good. I prefer it a little wet so it
>> does not flre up. Too much and you will get creosote though. .
>
>My set up is so small, the man told me I didn't need chunks. I had a
>bag in my hands, so it would have been an easy sale. As it turned
>out, a few handfuls of chips (applied over time) did the job. I had
>some wet chips in a metal smoker box, but I haven't checked it to see
>if they contributed or not.

The chips work just fine for a home setup as you describe. I soak
them for a bit before use, drain and put them in the smoker box.
Janet US

On Sunday, September 14, 2014 1:03:29 PM UTC-5, Janet Wilder wrote:
> On 9/14/2014 2:18 AM, Julie Bove wrote:
>
> >
>
> > "sf" > wrote in message
>
> > ...
>
> >>
>
> >> Today I taught myself how to use lump. This is the first time I've
>
> >> ever used it! We had two bags and I thought one was mesquite
>
> >> briquettes, but it turned out to be another bag of lump. Long story
>
> >> short, it took me two hours just to figure out how to get the
>
> >> temperature where I wanted it to be in the BBQ.... and then I needed
>
> >> to cook the ribs.
>
> >>
>
> >> We finally ate at 9PM.
>
> >>
>
> >> I looked at this recipe as a "side". I didn't measure spices, but
>
> >> used everything called for. Added a little water to steam and then
>
> >> about a quarter cup of coconut milk to finish it up.
>
> >>
>
> >> I'll start earlier next time and definitely use more lump at the
>
> >> beginning.
>
> >
>
> > I tried to BBQ once and only once. I don't like BBQ food to begin with
>
> > but I was gifted with a used BBQ. My friends liked steak and back when
>
> > I was 19 I didn't know that there was another way to cook it. That's
>
> > the only way I ever had it at home. My friends finally got the BBQ to
>
> > light but only after I sent flaming newspaper all over my neighbor's
>
> > yard. Heh.
>
>
>
> That's grilling, not BBQ.
>
>
>
> When I lived in New Jersey I, too, thought barbecue was a verb. It
>
> wasn't until I began to travel in the South and places like Kansas City,
>
> Tennessee, etc., that I learned that BBQ was a noun.
>
>
>
> The act of creating BBQ is called smoking.
>
So the way that the word is used in one part of the country is
incorrect? N.J. and St. Louis are wrong, and K.C. and Memphis
are right?
The way that Brits use the word is incorrect?
http://en.wikipedia.org/wiki/St._Louis-style_barbecue

>
--Bryan

On Sunday, September 14, 2014 8:38:49 AM UTC-5, Ed Pawlowski wrote:
> On 9/14/2014 2:30 AM, sf wrote:
>
> >
>
> > Today I taught myself how to use lump. This is the first time I've
>
> > ever used it! We had two bags and I thought one was mesquite
>
> > briquettes, but it turned out to be another bag of lump. Long story
>
> > short, it took me two hours just to figure out how to get the
>
> > temperature where I wanted it to be in the BBQ.... and then I needed
>
> > to cook the ribs.
>
>
>
> One advantage to lump is you can add more along the way and not have to
>
> get it started on the side. Toss a couple of wood chunks on top for
>
> smoke and flavor. Don't get anal about temperature fluctuations, that
>
> is normal. Once you get the temperature in range, not the positon of
>
> the dampers and how big of a fire you have. Repeat that next time.
>
>
>
> Wood can be gotten for free it you want to do a little work. Visit the
>
> fruit orchards when they are trimming trees and most will let you take
>
> some of the branches.
>
>
>
> Cabinet shops and woodworkers are good sources to. Trimmings from oak,
>
> maple, cherry, walnut are good as long as there are no finishes on them.
>
>
>
> If you have a neighbor with a firewood pile, steal a few pieces after dark.
>
>
>
> Crews trimming trees for utilities will often toss you a few pieces.
>
>
>
> Any wood from nut or fruit trees is good to use.

I'm not crazy about oak, and I seriously dislike maple. I prefer hickory
for beef, and cherry or peach for pork, and any/all of the 3 for chicken.
I seldom use bought charcoal anymore.
Oh, and I don't know about Old World (white) walnut, but you definitely
don't want to cook with American (black) walnut. Seriously not good.

In more southerly regions of the USA, the go to wood is often pecan, rather
than hickory. The two are pretty similar.

This evening's dinner was smokeless. Pork chops, floured and fried, mashed
potatoes with faux chicken gravy, and freshly made applesauce using one
Golden Delicious, and two Galas. Oh, and I fried the skins from the potatoes.
I'll have those with mashed potatoes, gravy and the one leftover pork chop
for lunch tomorrow. I just looked up the MLB standings and schedule, and the
relative strengths of opponents and home field advantage, so I'll be able to
participate in baseball talk in the break room, and I'll volunteer that I did
so, which will be funny. In truth, I am somewhat of a fair weather fan, and
I do start watching the Cardinals when they get to the point of playing for
the Pennant, and if they're in the Series.

--Bryan

On Sunday, September 14, 2014 1:00:46 PM UTC-5, Janet Wilder wrote:
>
> Sappy wood can spoil your Q.
>
>
> Same caveat about seasoning the wood. Let it stand over 6 months.
>
I had a dead apple tree, and I let the wood season standing. Now I have
a dead peach tree, and a large dead cherry that I won't cut down until
Spring.
>
--Bryan

On Sunday, September 14, 2014 4:33:03 PM UTC-5, Ed Pawlowski wrote:
> On 9/14/2014 2:00 PM, Janet Wilder wrote:
>
>
>
>
>
> >> Any wood from nut or fruit trees is good to use.
>
> >>
>
> >
>
> > Same caveat about seasoning the wood. Let it stand over 6 months.
>
> >
>
>
>
> Smallish chunks on the hot fire is good. I prefer it a little wet so it
>
> does not flre up. Too much and you will get creosote though. .

"Creosote" is not an either/or thing. It's all gray area in between no
smokiness and way too much smokiness, and I reserve the term, creosote,
for the substances created by softwoods that are unacceptable in any concentrations.
http://en.wikipedia.org/wiki/Creosote

--Bryan

On 9/14/2014 7:08 PM, Bryan-TGWWW wrote:

>>
>> When I lived in New Jersey I, too, thought barbecue was a verb. It
>>
>> wasn't until I began to travel in the South and places like Kansas City,
>>
>> Tennessee, etc., that I learned that BBQ was a noun.
>>
>>
>>
>> The act of creating BBQ is called smoking.
>>
> So the way that the word is used in one part of the country is
> incorrect? N.J. and St. Louis are wrong, and K.C. and Memphis
> are right?
> The way that Brits use the word is incorrect?
> http://en.wikipedia.org/wiki/St._Louis-style_barbecue
>
>>
> --Bryan
>
Depends on how much of a purist you are and where in the USA you live.
I first became familiar with real barbecue about 1985. It has been
argued ever since that I'm familiar with it and will probably never change.

Right or wrong, millions of people use it as a verb in common usage and
I'm not going to try to change them.

Have used a bunch of lump over the years. Its wonderful stuff. Takes a bit of practice to figure out how much you need for a particular task. You need the size of fire to fit the meat. One thing is dont wait for it to grey over..by the time it ashes over its gone and time to add more. Hang in there.