ahh IC I have been a stick burner forever, never had a dedicated charcoal smoker up until about 5 years ago I never had anything to burn charcoal with, I just had a gas grill, a small brinkman style electric and my trailer mounted stick burner(s) bought my first Weber kettle about 5 years ago and hardly ever use gas anymore
They used to have a Mexican Pizza that was the best frozen pizza I've ever had. I think of it every day.
My first smoker. It's legit. http://t.homedepot.com/p/Brinkmann-Smoke-N-Grill-Charcoal-Smoker-and-Grill-810-5302-S/100606041/
Not sure if this is a good deal, but the red royal oak made it to slickdeals. http://slickdeals.net/f/7953067-roy...hardwood-lump-charcoal-9-97-home-depot-online
I'd buy like 1/2 or 1/4 a cord, just need to find somewhere to get it. Also would have to get something to cut it with. And would have to make sure the wood is seasoned, only living in this house for 3 years so don't want just assloads of anything.
Craigslist seems to be the best source round here, they usually deliver and stack Might be able to get them to give you smaller pieces or cut them small for you
How the hell would I know. I don't even smoke. I'm just throwing it out there as a reward for all of you showing me your butts.
Whats the ruling on a bag of hickory chunks that have been rained on multiple times? Take them out of the bag and dry them out in the sun?
Home Depot has 17.6lb Royal Oak Natural Hardwood Lump Charcoal for $9.97. Store pickup is free http://slickdeals.net/f/7953067-roy...hardwood-lump-charcoal-9-97-home-depot-online
I need to make meat for around 20 people for a get together and I'm thinking I'll do shredded beef since we have an assload of roasts. How many pounds of uncooked meat per person?
I've always heard me mesquite was too harsh for poultry so I've rolled with cherry, pecan, or apple. I've only used mesquite on beef. Am I missing out?
Mesquite on chicken is pretty good. Thats about all I like it on. Just fyi but if you have an outside fire pit that you like to chill next to mesquite is the ultimate. Burns really hot and its cheap as shit.
The more you have in the Egg, the longer it will take to cook. I'd bank on 2 hours per lb, so 2 8 lb'ers would be ~16 hours. As talked about in here before, don't stress if you don't get to 30p by your cut off time. 180 will give you chunked. 190 will give you some pulled and some chunked. 200 will give yoh mostly chunked. You can always chop up chunked to make chopped. So yea don't freak if you only get to 185 or whatever. Good luck!
I'm going to be getting an egg soon. Probably this month since my other grill has rusted out (happy bday to myself more than likely).
Anyone have any good plans for building a table for a large BGE? Want to build one with drawers, doors, and maybe a place for a built in cooler.
I make some but I don't really have any exact recipe handy. I make mine just like sweatmans bbq which I believe dbl has eaten at. My friends that own it gave me their recipe but it's on my other computer. They boil their butts, sounds odd I know, run them through the grinder 3 times. Add a few boiled potatoes and mash them really fine. Add that and the ground butt to a big pot with a bunch of diced onions and enough ketchup to get the consistency right. A little but of ground liver also goes in, but be careful as it's overpowering. Lots of pepper as well. Let all of that simmer for half a day. All of that is to taste for me. There are lots of online recipes but they all include a bunch of unnecessary vegetables like carrots. Don't trust a recipe with carrots. I've seen a few of those
Making it is just as gross. The recipe really makes it sound like something they feed inmates but it's probably one of my top 5 things to eat.
How long have yall held a pork loin wrapped in a cooler before? My grandma requested the loin, so gotta cook it Saturday morning. Was wanting to do baby backs as well though, so I'm kinda fucked unless it'll hold for 3 hours or so. Open to other suggestions as well.
Yea, I'd plan 12-14 hours for two 7 lb'ers. Really hard to say bc every cut is different. I'm basing that off 225. Just realized you said 275. 10-12 might work for 275. The great thing about butts is if it gets done 3 hours early, you can wrap it and put it in a cooler. Always leave extra time if possible. If not, like I said earlier, it's not a huge deal if you don't get to 200. 30p was a fat fingered 200.
Why do you have to do it in the morning? Personally, as long as there is room, I'd put it on toward the end of the baby backs and cook it to about 135 degrees, pull it off and rest, and then finish with a sear (either cast iron inside or bringing the grill temp up when the baby backs are done). It is the same idea as the reverse sear method. It is actually how I usually do my steaks or tenderloins because it maximizes smoke flavor and browned exterior.
Agree with this. Throw it in at the same temps as the ribs (225-275) and let it go to 135. After the ribs come off, crank the cooker up to 500+ and sear it off. Much easier than trying to cook separately.
Only bringing my large home and doing four racks of babys so doubt I have room to do everything at the same time.
my smoker has been sitting at friends house since football season. I've really been slacking. I'm living vicariously through yall at this point.
Did some beef ribs for appetizers. Turned out great, maybe a little over as it was hard to cut without shredding, but I'm not complaining. Butt's at 190 so it should be coming off soon.
The butt turned out really good too. Also made a vinegar based BBQ sauce to go with it that people liked.