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Marooned on a Tropical Island

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  • Taipan
    Former Member
    • Aug 2014
    • 4
    • Phuket, Thailand

    Marooned on a Tropical Island

    Hi, I am a new member checking in from Phuket, a small tourist island off the west coast of Thailand. For several months I have been practicing making recipes from the webpage in my slow cooker waiting for my son to finish his summer semester at school so he could deliver my smoker. He arrived Friday with brand new 24'' Smoke Vault from Camp Chef in his checked baggage. I think being an engineering student helped him pull off that little feat. One of my attractions to the amazingribs.com webpage is the amazing detail of the information provided. Hats off to Meathead and his amazing recipies. I purchased 3 slabs of ribs rubbed them with some Memphis Dust and fired up the smoker. I have not quite solved the wood chip problem yet and only had some dried coconut husks for smoke but it worked out really great. I have access world class pork here but the Thais have a bizarre way of cutting ribs lengthwise into long strips of about 3" ribs. I think this is why they looked so done after 3 hours I cut off a small end to taste. Wow they were so good we ate the whole batch as they were and never even tried the KC BBQ saoce I made.

    I am also new to blogging but I will try to check in from time to time. I don't get much sympathy now because it is still summer up north but come December when I am being denied ice, snow, and freezing cold tempertures and I am forced to survive on whatever I can scrounge up to BBQ on the beach, I am sure some kind soul will feel really bad about me being marooned on this little island and probably want to send me CARE package or something. So I will stay in touch so I can provide shipping details.
  • _Keith
    Former Member
    • Jul 2014
    • 187

    #2
    Yes, you poor soul.
    I love the coconut husk idea. Remember that pretty much any wood that isn't an evergreen can be used for smoking, so feel free to experiment!

    Comment

    • Huskee
      Pit Boss
      • May 2014
      • 14901
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #3
      Greeting over there at Phoo-KET from Michigan, USA! (I thought I'd add phonetics to reduce mispronunciations & keep things clean around here!)

      Wow, he managed to check a 24" CC in his baggage! That's cool! Not a small smoker. I wonder if banana tree wood would be good. Probably would. Keep us posted on your adventures!

      When you get a minute, check out Pit Boss' Welcome & Announcements channel on the main page, as well as the tips posts in that channel. These will help you to navigate around here, as well as set up your signature and learn the best way to post photos. Enjoy!

      Comment

      • _John_
        Former Member
        • Jul 2014
        • 2447

        #4
        I saw an article not long ago for an American Style BBQ in Vietnam, i'm sure the foods are different but the availability of products would be similar I would think.

        They have some great images of what they do here.

        As for wood chips, this is what they wrote (they mention having to be careful with the shells as they are supposed to put off some poisonous smoke without proper care).

        American smoking woods are practically impossible to come by in Vietnam, and are imported at great expense. So we set about testing a variety of local woods including cacao, coffee, acacia, longan and even rubber. Some blind taste testing determined our clear winner for our pork - cashew shells. Distinctive vanilla and clove elements work perfectly with pork and many of our American BBQ enthusiasts claim it's even better than ribs back home. For our chicken we went a different route and sourced dried sugarcane pulp. When smoking it produces the most amazing smell of caramelizing sugar - just like torching a creme brulee or making cotton candy. The sweetness compliments the chicken just right.

        Comment


        • Taipan
          Taipan commented
          Editing a comment
          Phuket is a big time international tourist destination I can get almost anything I want here but the price can be crazy. The dried coconut chips are bagged for bbq and have a nice flavor but they don't last long as they are very fiberous and lighter thn air. But Cashew nut casings are a great idea and they are available here. Thanks I will give them a try.

        • David Parrish
          David Parrish commented
          Editing a comment
          John this is an excellent comment! Very helpful.
      • Huskee
        Pit Boss
        • May 2014
        • 14901
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #5
        Wow that sounds great, suagrcane pulp!

        Comment


        • Taipan
          Taipan commented
          Editing a comment
          I am waiting on my sugar cane pellets to arrive. A company is has developed the pellots and claims they are spectacular and I believe that is probably true. Througout the Pacific rim native bbq are usually wrapped in Banana leaves and other local plants and pit roasted. I also have some tamerind wood and I expect that to yield a more traditional hardwood smoke.
      • _Keith
        Former Member
        • Jul 2014
        • 187

        #6
        Now I wonder what pistachio shells would be like...

        Comment

        • David Parrish
          Founding Member - Pit Boss Emeritus
          • May 2014
          • 5034
          • Charlotte, NC
            • Slow 'N Sear Kamado (SnSK)
            • Lots of grills that work with Slow 'N Sear
            • LOTS of digital thermometers (my fav)
            • LOTS of accessories
            • Favorite Beer - Fat Tire
            • Favorite Bourbon - Woodford Reserve
            • Favorite White Wine - Cakebread Chardonnay
            • Favorite Red Wine - Yes, Please
            • President/Owner - SnS Grills

          #7
          Taipan it's great to have you here. We'd love to see some pics of the island. It might even drum up some of that much needed sympathy you're looking for when it's CARE package time.

          Comment

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