6.7L Cummins Forum

John;
The Hot sauce you use, what brand is it? My experience is that 'not all hot sauces are created equal' I prefer "Lousiana hot sauce" or the Chipotle Tabasco. I am going to try it on Saturday, it looks and sounds real good!
Thanks
Keep them coming!!

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

Lousiana is the one! Franks is ok too.

Cool, I have some at the house..I am looking forward to trying it this weekend. I run a similar 'laydown' type smoker too for small cooking loads. I'll post my thoughts Monday on this one. I could use another one, so i have something to comape it with. The other 2 Flavors are a "Totally Wicked HOT Habanero" Garlic Pepper that will warm up an icey day real good (this batch of Habanero tested at 350,000 scoville units, a real hot Jalapeno is only about 50,000 units), and a Brisket Rub that uses a Red Chile base, it is pretty mild and does a real nice job on Beef.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

here a pix of the cheap smoker I have. I did the mods too. Not from this article, but similiar...I won't use aluminum tho..

Modifying the Typical Backyard Off-set Style Smoker | HomeBBQ.com

Sounds like what i have done to all of mine. I choose not to use a basket. I start mine with charcoal briquettes and use wood for my fuel source after a good bed of coals are going. Works well for me.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

I don't have the pictures downloaded yet, But.
I cooked 5 Pork Cushions, 1 10# brisket, 6 Chicken thighs and 4 Chicken breasts (In the small cooker) with John's BBQ Baste! I have to say it is pretty dang good!!
I have mixed up the dry ingredients after fixing some of the quantities so that I can use it in Durango at thier BBQ contest on the 4th of July.
John here is what it turned out to be, Thanks:
1/2 Cup Butter
1 Cup Cider Vinegar
1 TBS celery Salt
1 Cup Ketchup
Juice of 2 Lemons
2 TBS Lousianana Hot Sauce + some in the end
3/4 Cup Dark Brown Sugar
3 TBS Bill's Red Chile and Chipotle Garlic Pepper
4 TBS (1/4 C) yellow Mustard
2 TBS Worc. Sauce
2 TBS Black Pepper
2 Cups Chicken Stock (I did not have apple juice, The grand kids drank it)
Mixed well and mopped or basted 4 to 5 times in the cooking process.
It turned out great on all of the meats!!
I will let you all know how it goes in Durango.
Thanks

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

John will be recieving a "Bill's Garlic Pepper" Assortment for his contributions to our efforts for the upcoming BBQ contest with his BBQ Baste.

I have a couple more to send out if people want to share their ideas. So keep them coming.
Squid: We could create a seasoning for this forum. I just need an idea.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ

How do you do your chicken stock????


AND in Durango!!!

I buy the chicken stock at Sam's club, works great. A team member likes the Kitchen Basics, the one on FoodTV, it is pretty good. I learned along time ago from the guy that got me involved in the competitive BBQ thing that chicken stock is a miracle liquid, we use it on and in most every thing we cook, it thins out a base (mop or sop) real well and when we freeze product for resale we add stock to it so when we reheat it it stays moist, and it doesn't taste too bad either.

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07.5 3500 Quad, SRW, 4X4, Laramie, Leathered, Dark Metallic Gray, 6.7, 68RFE, 20K Reese, Ride Rite's, 2 Viair air compressors, Bully steps, Kleinn Locomotive air horns (5 in all), Billet polished locking fuel door, 'A' pillar mount Auto Meter Pryo, PML X-deep trans pan
06 Durango 285 RL 5'er Lifted by KZ