***BBQ Redux Redux thread - All outdoor cooking except whole hog***

I was the same way - I used to grill a sausage hot and fast until the skin split, and thats how I knew it was warm enough to eat.

 

I usually wait a while to pull it out so juice doesnt run out, similar to waiting to let it rest prior to cutting into a piece of meat.

 

No idea if this is a good deal or not, you experts can weigh in, figured I would post it just in case though

Akorn Kamado Kooker 22 in. Charcoal Grill in Grey with Cart

http://www.homedepot.com/p/Char-Gri...&SID=8c5470c0c5d9489fb27156b70f21335b&cj=true

 

That's pretty good. I think they're 299 usually, despite what that page says

 

That's the exact one that I have. Paid $329. BUY IT.

 

If I wasn't in an a damn apartment I would get this now. I want to get into smoking so damn bad (have really got into cooking the last year and have gotten decent at it) and want something like this to start before I look at a primo/egg down the road.

 

At 22 in wide it would be a snug fit to get a brisket on there.

 

It's over 3" wider than a large BGE.

 

Trying out my first tri-tip tomorrow, should I use the oven or the grill? My heart says grill, but I'm reading differing opinions.

 

grill. where are you seeing oven???

edit: i'm assuming you were seeing reverse sear method using the oven? if so, that's not a bad method, obviously. but just stick with the grill

 

do indirect to get it to temp and then sear

good tips from dblplay1212
Rub as you would a steak. 50/50 salt and pepper works well. Smoke at 275 until it hits 118. Normally takes 45 minutes to an hour. Take off heat and bring your cooker up to searing temps. Sear each side for roughly 2 minutes. If you want fancy grill marks, rotate 45 degrees after 1 minute on each side. After 2 minutes at high temps, pull and check temp. You're looking for 122-ish. Anywhere 122-127 is fine. Pull and tent to rest. Temp will rise a little during rest. After rest, cut against the gain and enjoy.

 

Smoked at 275 yesterday with apple wood. Turned out great.

 

I used to go hot and fast with sausage too. That was until I threw some brats onto the smoker one time to eat for lunch (as the main event was dinner). They were awesome and I never went back.

 

how long do the chuck roast "burnt ends" take? thinking about doing those with some smoked sausage for lunch this weekend

 

Smoke the sausage or grill on low heat turning frequently.

Smoke the sausage though.

 

Yeah turned out really well. I was happy with how well I was able to control the temperature of the grill.

I'll be doing a pork butt or a the pepper stout beef this weekend for the in-laws. That'll be my first true test of low n' slow cooking. Also praise to who ever suggested the Maverick thermometer in OP. Thing is awesome.

 

Have a dozen or so people coming over Saturday night for some boozing. Probably going to putt a butt on that morning and then maybe a tri tip while they are there. Maybe wings. Hell idk yet.

 

Did them once. Same deal.

 

Favorite way to do a pork butt? I've got a 6lb butt, and it'll be my first time doing a butt . Anyways, I watched how Franklin does his "Texas style" using a bunch of salt and pepper, with paprika and onion powder. Seems like a pretty solid rub that produces some nice bark. Do y'all inject butt at all or just rub and toss on the grill?

 

if they're gonna take 5 hours, not sure I want to try them this weekend anyway. think i'm gonna do the sausages with some type of salad and then tri tip for dinner.

 

front page has a bunch of stuff for butts. i do a variation of a.tramp butt rub, inject with apple juice/cider vinegar/some rub then spritz with apple juice during the cook. obviously aim for 225-250 during the cook, but if it's going long, a butt can handle higher temps.

some people trim all the fat cap off, i clean it up and trim to about 1/8-1/4 inch. you can rub your butt in mustard before hand although it's debatable how much that actually does outside of helping the rub stick to the butt. i do mustard or oil, just depending on what i have in my kitchen/how i'm feeling that day.

do fat side down or fat side up (then switch the next time to figure out what works best for your cooker). a 6 lber should take 6-8 hours, but it can go faster or slower. you will mostly hit the stall when it gets to about 160 (i've had many times where the temp actually drops when it hits 160/165/170) and it could sit in the 160-170 range for a while (i'm talking hours on some butts), but just trust that it'll break through and, as long as youre not pushed for time, just let it ride. if you are pressed for time, use the texas crutch and wrap it in foil (with the thermometer still in the butt, obviously) to help force the butt through the stall. the biggest difference you'll see if you use the texas crutch is the bark won't be quite as good, because it's been steaming itself in foil for an hour or 2. but it will still be tender (and you'll have it to eat a bit earlier).

butts are a great piece of meat to learn your cue on. the first butts i did were two 8 lbs on a gas grill with indirect heat. i couldn't for the life of me keep the temp stable so the cook temp fluctuated between 200 and 350 throughout the cook. it obviously wasn't the best pulled pork ever, but it wasn't terrible and it was more than edible. plus the people i was cooking for didn't know much better and they all loved it. moral of the story is don't worry if you don't hold the temp steady at 225 during the full 8 hours, it's gonna turn out just fine at the end. use this time to learn how your cooker works

 

It needs to be re-emphasized, don't panic when the damn thing sits at 160-170 for two to three hours.

 

Damn... a.tramp 's butt stuff looks awesome. Sweet and spicy. I'll be using. Looks like it makes a lot. I wouldn't be needing that much for a 6lb butt would I?

 

no. that is enough to last multiple cooks.

 

Impulse buying the shit out of this tomorrow when I can run to HD.

 

Appears this is online only sale but free shipping to store.

 

Saw that after my post, ordered.

 

< Checked Calendar, Is free.

 

haha. Feel free to come over. Not anyone you'd know, but you're more than welcome.

 

Its not my inlaws... So I might.

 

haha. Im sure you've met some of the guys at fights on my house. I know you've met Steven, the tall Puerto Rican. Not sure about the others.

 

You hosting a fight?

 

Knocked the rust off the 2-tier earlier. Figured I might as well smoke some bacon. Kielbasa and maybe some salmon to follow.

 

Salmon and bacon because why not?

 

Na, no fight this weekend that I know of. Just having people over to the new house to drink and hang out. No real reason, honestly.

 

I hope to join in on this elite BBQing soon.

 

Decided to do the pepper stout beef this Saturday. I'm planning on it taking about 6-hours for my 3.5 lb Chuck roast. 3hrs to get up to 160 and then 3 hours of braising.

Does this seem like a good estimate?

 

Thanks. The link showed the dude did 3hrs smoking, then 3 hours braising, and finally 30 minutes for juice reduction. So a total of 6.5 hrs.

 

So I think I mentioned in doing tri tip this weekend for my birthday. Just called whole foods to see if they have it in Stock and how much. They do. For 13.99/lb.

Hung up with them, called my butcher. I'd never seen it there, but I also had not asked. They also have it. For 5.99/lb.

Fuck you whole foods.

 

More like Whole Paycheck Foods, mirighte guys?

 

Whole Foods, half wallet

 

You lose

 

At least mine was original

 

Guypumpingfist.gif

 

Whole Foods is definitely pricier but did you ask what the grades of meat were? Maybe that's a prime vs. choice difference?