Qinator

First time out in a while. Let's Smoke on the Falls!

Q-inator! is shaking the dust off and hitting the trail for 2026!

First up, a new one for us - Smoke on the Falls at Noccalula Falls near Gadsden Alabama. Hope to see some old friends and make new ones... and maybe hear our name a time or two!

First smoke

Q-inator! has added a new weapon to our arsenal! A Southern Q Limo Jr XT. We hope to get it out on the battlefield before too long. First, gotta do some practice cooks...

I made my first attempt at vegetarian bbq this week. It was for an event that had several different dietary requirements including a few vegetarians. I made some imitation pulled pork with jack fruit. It got good reviews even from the meatatarians. But to me it tasted like hot slaw with bbq sauce! -M

Big meats are off, little meats are on. Needles up!

We're set up and knocking the rust off. We'll see if we still remember how to do this! Good luck to everyone competing this weekend.

Leftover brisket (is that a thing)?

Make Kings Hawaiian Brisket Sliders:

24 Kings Hawaiian rolls
Enough brisket sliced or pulled for the sandwiches
2 lrg sweet onions
12 slices thin smoked provolone cheese
1 tsp Blues Hog Raspberry Chipotle sauce
1/2 tsp Worchestershire
1/2 tsp balsamic vinegar
butter
Salt and pepper
Horseradish sauce

Prep- slice rolls. Slice each cheese slice into 4 equal quarters. Slice onions into thin half ring slices.

Heat brisket in au jus. Put sliced onions in large nonstick skillet with 3-6 tbsp butter and a little salt and pepper. Sauté over medium heat for 10-20 minutes until onions begin to turn translucent. Turn heat down to medium-low and continue to stir frequently. While minding onions, prep warmed brisket by slicing or pulling meat and removing any fat than place back in au jus to keep warm. Keep cooking onions till they caramelize; usually 45 mins. to an hour but can take longer (up to 2 hours). Watch the heat, too hot and they will scorch. Once they are well caramelized, add the Blues Hog, Worchestershire, and balsamic vinegar. Stir well to mix in and set aside. Open buns and lay faces up on pans. Lightly toast bun faces under broiler. Build each slider by layering meat, onions, and 2 cheese quarters (corners pointing in opposite directions) onto bottom bun. Place tops on sliders. Can optionally heat in 250 degree oven for a few minutes to melt cheese but keep an eye on the buns to avoid burning. Serve with Horseradish.

Box pics from this weekend...