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Connecticut
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Hello from Kensington CT……. Like to swap BBQ from all over Smoke and Fire ... all welcome ... Let's get cookin
Location: all over Connecticut .....always looking for more members from anywhere
Members: 16
Latest Activity: Mar 15
Discussion Forum
Member Gathering 3 Replies
Started by Two Tales. Last reply by Two Tales Jun 16, 2010.
bbq SAUCE RECIPES
Started by Ed Berman Oct 24, 2009.
Comment Wall
Comment
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Comment by Scott Inman on March 15, 2012 at 1:24pm -
HEy I just found this group.. Any one have a place in CT where I can get some good wood for smoking?? I would like to try fruit woods of maple..
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Comment by jason DiFato on May 11, 2011 at 10:18am -
Got my Hands on some Maple sugar. I used it for a rub on pork chops and they came out sweet and spicy!
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Comment by jason DiFato on May 9, 2011 at 7:44am
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What's up with Connecticut Grillers? Are we all to Broke to BBQ?
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Comment by jason DiFato on October 8, 2010 at 5:48am
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Anybody watch primal Grill? they are now using wine barrel chunks to smoke with. Where can I get a old wine Barrel?
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Comment by jason DiFato on May 7, 2010 at 9:45pm
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hey Steve have you ever smoked salt or pepper? My buddy has done this and it is quite a strong smokey flavor to food and it sits nice on your table. i'm gonna do some lemon rind and some pepper this weekend (after the smoke you grind up the lemon rinds and the pepper together) i'll let you know how it comes out.
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Comment by jason DiFato on May 7, 2010 at 9:19pm
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whats everybody cooking in CT this week end?
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Comment by jason DiFato on March 22, 2010 at 7:34am
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looks good Steve! I did a Pork loin this weekend (i helped my friend from Terryville butcher his Hog) in a bourbon brine, and finished off with a butter/brownsugar glaze. What a difference it makes when it's fresh(no nitrates)! Take care. jason
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Comment by jason DiFato on March 18, 2010 at 11:39am
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going to be a nice weekend, getting the itch to BBQ something...........
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Comment by jason DiFato on February 25, 2010 at 2:33pm
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i just go together with a friend and we butchered his hog. and i am curing the bacon as we speak' using salt and brown sugar and after the cure (7 days) i will be smoking it in Maple.
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Comment by Matt Binkowski on October 15, 2009 at 12:50pm -
Jason, try asking the butcher to take the bone out of the shoulder for you. When you get it back it will be opened up with much more surface area to absorb the rub and smoke. The cooking time will be short, and it will dry out more easily. I usually wrap it in foil for the last hour to make sure it comes off moist.
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