Cooking BBQ at the beach...

As part of our rest and relaxation at the beach last month, we wanted to cook some BBQ. While we were camping Tramp 1 made this great little smoker called a mini Cajun bandit. It is made with a Weber Smokey Joe bbq and a 32 quart tamale steamer with the bottom cut out. You have to add the racks and a few other things but it was a pretty darned simple thing to do. For instructions go here. You can also Google and find a lot of different versions and ideas should you want to make one of your very own! (Our Smokey Joe came from a garage sale and we just picked up another on Craigslist so Tramp 1 can keep experimenting!)


The addition of a thermometer in the center of the cooker helps to judge heat and the need to open or close the vents.



To start the coals I used a couple of small waxed paper cups with a tissue tucked in them and a couple of coals on top.

The coals take off pretty quickly and can be adjusted to spread the heat around.

Once it got going pretty good we added chunks of mesquite that we soaked in water.

When the heat was up we put in a nice piece of pork shoulder that we rubbed with spices. Note the container down in the smoker. It is filled with water to keep the meat moist.

After several hours of smoking at around 250 degrees the pork was done. Look at that nice color and the good bark on the outside.

Tramp 1 is the guy who pulls the pork. So with our limited utensils he did a sort of chop and pull method to the meat.

This is right before he tossed it with sauce and we had the crew from the Gypsy camp come over to eat pulled pork sandwiches with us. We also gave them all the leftover meat to enjoy later.

And Chucky continued to have the time of his life at the beach.

He who smiles....