Which one of you is this? http://www.the-mainboard.com/index....tment-on-fire-while-bbqing-saves-ribs.159492/
BGE lump is just Royal Oak in another bag. BGE doesn't make any of their own accessories. They just license other companies to make them with their logo. Like the BGE wireless thermometer is just a Maverick with a different logo.
I pretty much always use it in my Weber. That said, Will briquettes work in an Akorn/BGE, and if so, how does it make the smoker work differently?
I have a Weber Smokey Mountain and I usually mix it with royal oak, but have just used the Kingsford. Doesn't burn as hot and gives a more consistent temperature, but it produced more ash.
I guess I'm more interested in how it works in a kamado. I actually like briquettes much better than lump in my kettle since the heat changes are more consistent, as you say.
Briquettes are fine but as noted, they do produce more ash. Lump burns hotter so keep that in mind for searing applications but Kingsford does the job nicely on low and slow cooks.
I always try sauces at new places to see what I am missing. In 39 years the answer has always been nothing!
Smoke at higher temp, 350ish, so skin crisps. Or go low and slow at 250 and then flash fry/coat in sauce and finish with direct grill to help skin. I prefer the former. At higher temp should be good to go in an hour or so. Edit: just realized you were asking for a recipe: beer brine and then hit them with Mr. Ps Cajun seasoning (you're in Bham correct?) Double edit: for sauce: 12 ounces franks original, half stick unsalted butter, 2 tablespoons honey, 2 cloves garlic mashed or minced, teaspoon cayenne pepper, tablespoon of Dijon mustard. Combine all and simmer low for 30 minutes. Cover wings toss in sauce and let em steam/rest for 10 minutes after they are cooked.
Asking for both, really. Wanted to know how to cook them as well. I am closer to Huntsville than I am Birmingham. I have Wing and a Prayer sauce, but I haven't tried it yet. Edit: Just saw your sauce recipe and that sounds really good.
Doing SPB, 3 whole chickens, 2 conecuh sausages, I am finally doing the roasted poblano and corn slaw, a variation of dblplay1212 's ghetto beans, and my mom's mac and cheese for an all day football party next weekend. 3 of the recipes I got from this board.
That's a fairly basic recipe. It's usually my go to. Base recipe is the franks and butter. Add more butter for less spice, or sour cream. Could even add elements of BBQ sauce for a spicy BBQ sauce. I normally just rub with some sort of Cajun seasoning.
Anyone have a good rib recipe for the grill/oven? I'll be out of town and won't have a smoker handy, just propane. St Louis style, if it matters.
Same idea as the smoker. Hold Temps around 250 or whatever you prefer until they are done. Rub the same, sauce the same.
Get you som wood chips in a foil pouch and only turn on half the gas grill, put ribs on opposite end and watch he temps
Got my sauces for the pulled pork ready this evening. Going with "Columbia Gold" and a red sauce that is basically Stubb's Sweet Heat cut with apple cider vinegar and some red pepper flakes and cayenne.
Please place this recipe in the crockpot thread. I'd like to try this Saturday. TIA. Http://www.the-mainboard.com/index....-crockpot-thread-home-of-lazy-cooking.159519/
Im no expert, but this seems like a little bit too long. Had a 7 pound butt earlier this year that we smoked at 225-235 for ~9 hours
Anyone willing to share a Georgia Brunswick stew recipe? I didn't see a recipe on page 1 and I've got some pulled pork in the freezer I want to use.
guys I'm still undecided on tomorrows menu of brisket or wings or maybe something I haven't even thought of yet
I've used this one before and it was really good. http://addapinch.com/cooking/brunswick-stew-recipe/
it's just two of us and then I'm heading to the deer lease for two days so I was thinking brisket was too much food. and then I remembered you can never have too much food. especially at the deer lease.