Monday, March 2, 2009

Luke Took my Cooker

Luke and Cara make a nice couple.

I seldom use my old Bar-B-Q smoker so Luke laid claim to it. I am hoping he will invite us over to test it.

When my son Luke was over here last night he was eyeing my cooker. It is a sturdy old plate iron smoker with a firebox on the side. It will cook 2 full briskets and a turkey at the same time. The wood fire in the firebox does not subject the meat to direct flame but lets it roast slowly in a smoke filled oven. There is a little damper on top of the chimney that allows it to be damped down to cook very slowly. The secret to good Oklahoma Bar-B-Q is to cook it low and slow - 250*F for 8 to 10 hours. That gives it a sweet smokey taste and it comes out juicy and falling apart tender.

5 comments:

Elleona said... [Reply to comment]

Bonjour.

Nous attendrons les premières recettes de Luc faites dans le Cooker ;-)
Chez moi, on se sert plutôt de la "plancha" pour les grillades...
Bizzzzz.

Anonymous said... [Reply to comment]

BBQ means steak, sausage, burgers i.e. fast food - not 2 hour cooking spells.

Anne

Tulsa Gentleman said... [Reply to comment]

Luke promises to invite us over to critique his work. Since he makes his living as a cook I expect it will be very good.

Anne - In England BarBQ may mean fast food but here in Oklahoma it means large roasts, slabs of ribs, whole chickens and turkeys cooked in a smoker at low heat for a long time. Probably you have never tasted genuine BarBQ. It is a life experience you should have at least once.

RennyBA said... [Reply to comment]

Interesting instalment and it sounds great to use.

Interesting to see different interpretation of BBQ in these comments too. In Norway we use the word grilling and that can means both fast food and slow food - and I like the last one best.

Btw: looks like spring is on its way on your side :-)

Tulsa Gentleman said... [Reply to comment]

Your comments are always appreciated Renny. What is and is not BarBQ varies considerable from place to place. Apparantly to Europeans it would be what we call grilling, at least if it is grilled over a fire. In the Eastern part of the USA BarBQ is a pot roast baked in a covered pot in the kitchen stove with BBQ sauce cooked over it.

To those of us in Oklahoma and Texas, BarBQ is smoked meat cooked long and slow. The firebox is off to one side, or beneath in a separate compartment so that the heat is indirect as in an oven. Grilling directly over the fire or hot coals is suitable for hamburger patties and hot dogs and other sausages.

Hey, it all eats good! You can call it anything you like as long as you call me for dinner.