Oh very nice.

You NEED to try the plum out Pablo...... you won't be disappointed.

I hung my head in shame when Brian came up to get their pork butt --- all I could say is 'I am sorry for the poor quality of the pork I've made for you in the past..... I hope this makes up for it'. He said 'All of it has been great' to which I said 'No, it hasn't --- wait til you try this one....' I could tell this one was going to be stellar even before I unwrapped it.

Did a pork shoulder with Knotty wood, ordered about 40lbs more of plum and 20lbs of almond. I believe it will be my new pellet wood since it's about half as much as Lumberjack while maintains great quality.


It's very ashy, and the flavor isn't quite there with charcoal with wood hunks, but it's in a way that is different rather than "inferior."

The best way to describe it is smoke flavor without the carbon, which leads to a more clean flavor.

Bbq sauce day today. Got a smoke in morning for a banquet of 225.

^ Sheezus. How do you turn that into barbecue sauce? Seems like you're missing some tomatoes at least . . . ?

Yeah if that is the start.... .awesome sauce

Usually it’s a ketchup base, add roasted items, apple cider vinegar, brown sugar, Worcestershire sauce, etc…..bring to a simmer…

Pretty much. I did 2 sauces yesterday. A Carolina, and sweet & smokey texas style sauce. Typically a Carolina is just ketchup, vinegar, worcestshire and seasoning. I like to blend garlic, onion, shallot and bell pepper as a base to add some body to that sauce.

They both sound damn good!

I have made quite a few sauces over the years, but the ones thY have stuck around and are usually asked for at events are the Carolina, Texas Sweet Heat, and Mango Pineapple Habanero.
Named The Good, the Bad, and the Tangy, Smokey and the Brisket, and Mango 911 respectively.

Please share the recipe for the Carolina --- while I have no problems with SBR or Stubbs, I would like to make a thinner simpler sauce for the pork that won't overwhelm the smoke flavors....

I snagged a bottle of this last trip to GO on a whim --- figured it would go good with something.... like glaze for a meatloaf or something. Making a small batch of bbq sauce would be fun and useful!


Just on an side note --- I used to be snobby about my ketchup -- Heinz all the way.... but nowadays, I'm not paying 2-3X for it so I'm quite happy with Hunts or DelMonte or even Kroegers if I can score it for $1 a bottle. I'm working on a bottle of French's ketchup right now --- when I first opened it and tried it, I could swear that I could taste woosty in it! Really nice! Thinking about adding some more just for the hell of it.....

Those sound great!

Having lived in the Carolinas, I love some Carolina, with a touch of heat

Mango + hear is also great.

Entering a cooking competition on Camp Chef equipment were the first place prize is a WoodWind 24....I already won $90 worth of Hey Grill Hey sauces and rubs...wish me luck

GOOD LUCK!

And post up how it goes, what you cooked, etc.!

Just seeing this, hope it went well!