This is great info. From this, I'm learning 1) that I'm closing the lid too early; 2) closing vents too early; 3) have too few coals; 4) am expecting it to start up sooner than it should. My reference point for the coals is a Weber OR a chimney starter in a water smoker, so this is part of the learning process.
Yeah I think the Akorn thermometer lags a bit. Is either behind or ahead (once the temp drops). Bottom line is it isn't a good one. Get the wireless maverick digital thermometer. Worth every penny.
To be a bit clearer, once I place the 5-6 lit briquettes on the pile I quickly replace diffuser and grill and close lid immediately.
ove the weekend we will have tri tip, ribs, brisket, oysters, shrimp, scallops, and flank steak. some will be appetizers, but should be a lovely little feast.
Did something different with the smoked chicken salad tonight. Took the skin off the bird, diced it up and pan fried it in olive oil until crispy. Then added it to the chicken salad. Highly recommend.
Ceremonial Sunday night chop with sautéed squash and spinach over tomato slices, with a rice and quinoa blend in beef broth and roasted okra. The rice blend was purchased that way, royal blend. Tis tasty
Wife bought a 8.5lb bone in butt yesterday but I forgot about it this morning. I remembered about noon, too late for pulled, so I cut it in half and rubbed the boneless side just like I would if I were making pulled pork. Took about 5 hours at 225 to get to 165. Pulled it then and then sliced it like deli meat.
Smoked 6 slabs of baby backs and a beer can chicken to feed 12 but took no after photos so cool story
I always keep the pantry stocked with the white, brown and red version of this. Cooks quickly and is the lowest calorie rice I can find (I know :aero:)
I do the basic method here. Pretty easy and forgiving with the husks on. I am tempted to once cooked peel the husks back to caramelize the corn a bit at the end but haven't. http://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-corn-on-the-cob-recipe.html
Having some people over for A&M v. ASU Saturday night. Going to do a butt, served pulled on king's Hawaiian buns with two kinds of sauce (probably a sweet and spicy tomato vinegar sauce and a mustard sauce b/c one of the guests went to USC for grad school). Also some sausage/hot links and hot dogs for the kids. Thinking mac n' cheese on the side, and either slaw or collard greens. A simple slaw makes more sense, leaning that way. Anyone have a good, plain and simple mac n' cheese recipe? Didn't notice one in the OP. Not looking to jazz it up because I'm trying to appeal to kids with the mac n' cheese. TIA
Roommate and I recently got a BGE. So far we have smoked a butt for pulled pork, whole chickens, chicken wings, and st louis style ribs. Looking for something else to try, as somehow, everything else has turned out great. Heard brisket is pretty hard to get right, but still interested in trying. Any other suggestions?
Monday will be a big grill day for me as I'm having some people over for tOSU game. - Pepper Stout Beef - Wings - ABTs - Grilled stuffed portabella mushrooms for the guy who can't eat meat that day I'll have a keg of Great Lakes Oktoberfest on tap as well.
This post made me realize I don't have to work on Monday. Totally forgot about that. Makes this weekend that much better. Like awarded despite the fact that you are enabling vegetarianism.
Can someone post a recipe for this? Have seen a few pictures of it but dont want to search the entire thread for a recipe.
He would not have been invited if it weren't for the fact that it is some random day that he can't eat meat due to whatever religion he is. Dude eats meat regularly though.
So for those that have much more experience in managing multiple cooking items throughout the day, please weigh in on this plan: - Pepper stout beef start around 10am, and cook for the 6 hours, then move to oven after shredding and allow for evaporation - 4pm - throw wings and ABT on. Cook for 60minutes - 4:45is throw the portabella mushroom on - Drink throughout - Serve all around 5ish
Has anyone tried using baking powder as a seasoning/dry rub on chicken wings prior to grilling them? I've read that it makes a difference regarding crispiness and browning; supposedly simulating frying. References: http://www.seriouseats.com/2010/02/...icken-wings-in-oven-not-fried-appetizers.html http://www.meatwave.com/blog/ultimate-grilled-buffalo-wings http://amazingribs.com/recipes/chicken_turkey_duck/buffalo_wings_on_the_grill.html