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

Unnecessary like putting sauce on smoked meat?

 

Thanks men. I will inject.

Edit: I am cooking 2 6lbers on Saturday for a small gathering. I will experiment with injecting one and not the other and see how it goes.

 

Thanks for this. I paid $55 yeaterday on Prime Day.

Edit: i bought the long range one. 25 more ft (meh) but it mine seems to have more buttons.

https://www.amazon.com/gp/aw/d/B016AF50U8?psc=1

 

I read it wrong when I was half asleep this morning. The one today is the equal to a Maverick 732. You got the equal to the 733. 733 is newer with more options.

 

If you don't inject, you have to wrap it about mid cook. You also have to give it at least an hour to rest, preferably 2 hours. The problem is people cook without injecting and never wrap so it just dries the shit out of the meat. Everything runs out. Wrapping it will steam it and keep it moist.

 

I don't inject or wrap and it eats real good

 

I've gone that route with mixed results. I think it depends on the quality of the butt. If it has a ton of marbling, I can get away with it. If it doesn't, it dries out on me. That's why I've gone to wrapping to play it safe.

 

I'll inject with pineapple juice and apricot nectar. As mentioned it doesn't add moisture, but it does add flavor.

 

i like big butts

 

Seasoned up wings for a smoke. Then tossed cornstarch in there and onto the smoke. Cornstarch is the way to go. Crisps up the skin. Good shit.

 

Life hack: Don't cook a brisket in your bathtub.

http://www.local8now.com/content/news/Knoxville-firefighters-Woman-tried-to--386521051.html

 

Somewhere her husband is posting this tale in his favorite board's "Stupid shit your wife/girlfriend does" thread.

 

Had some leftover grilled chicken, so I made chicken fettuccine Alfredo

 

Tell me about using the warming rack like this. Timing and so on. Did you parboil the potatoes? I would like to start doing this, but haven't had a chance to do it when I could also have a backup plan.

 

I cook my chicken hot, 300-325 for an hour, because I'm a sucker for crisp skin. Gave the chicken a 15 minute head start, then threw the raw spuds in there for the final 45 mins (first 30 sealed in foil, last 15 opened up to get some smoke favor on them). Corn went on with about 30 to go.

 

Side note: I always thought it was powerboil the way my grandparents said it in that southern tone. The redneck emphasis on the R. Now back to your regular scheduled programming.

 

I think I'm going to try the psb for the first time tomorrow. Should I stick to the recipe in the op or is there something I need to do differently/change?

 

first time?
stick to the recipe imo

 

In my experience, depending on your tolerance for heat you can go light on the jalapenos due to how the level of heat in a jalapeno can vary so much. Maybe add one or two at first and taste test later to see if you want more heat. When I made it the heat overpowered the other flavors.

 

3 hr smoked tri-tip with a rub of kosher salt, pepper, garlic, onion powder, and paprika.

 

Looking to make a major upgrade in my offset smoker for next summer. Where have ya'll got yours? Online? Local shop? Custom? I tend to smoke/bbq almost every night from May to the end of September, so I need something that's going to last for a long time and won't burn out. I also cook for large groups of people about once or twice a month, so I need to have the ability to have a ton of room.

 

Not trying to bust your balls but what is preferred cook on a steak? That tri looks over cooked to me. If that's what makes you happy, so be it. Would just recommend trying to hit medium rare center next time. So much more tender and moist.

Great smoke ring, though.

 

My wife, kids, and mother-in-law all don't like their meat medium rare. They like it medium-well done. It wasn't rough at all. Could have cut it with a plastic knife, it was that tender. I do agree though, medium rare is by far the best way. But, happy wife, happy life.

 

I don't inject or wrap during the cook & have never had an issue with my butt not being moist. I do wrap & cooler for at least an hour before pulling though

 

What's the budget?

 

Biship I'd say somewhere between 500-1500.

 

Horizon, Lang, Yoder. Look at those.

 

Good one makes great cookers in that range

 

where are you?

 

Oregon, but don't tell my wife.

 

Any good BBQ podcasts?

 

Zack Zedalis

Do you sale digiqs? Possibly looking for a large.

 

No sir

 

Any suggestion on the best place to purchase? Just go to local BGE carrier?

Sorry if this is random.

 

https://www.amazon.com/gp/aw/d/B00U...rds=digi+q&dpPl=1&dpID=41w6ziIgA4L&ref=plSrch

 

Bbq brethren has great board and has a custom search. I learned a lot from then when I started out, recipe and technique

 

Rib roast, indirect on Weber.

 

black and blue ribeye, shrimp, bacon wrapped scallop, and butter bbq onions

 

Cedar plank salmon glazed with Dijon and brown sugar

 

check out this list of links to builders, many of them ship all over the country

http://www.texasbbqforum.com/viewtopic.php?p=214810#p214810

 

At Big Bob Gibson's now. Pretty excited.

 

Make sure to get some pie, too.

 

PSB sitting around 150 when a massive thunderstorm popped up out of nowhere. Thank God this thing has wheels and I could push it into the carport. Can't stop. Won't stop.

 

Rain doesn't affect a BGE much, if at all. Cover is nice to keep you from getting wet though.

 

Yeah, but there is no reason to let it sit in a torrential downpour if you can avoid it.

 

That gloss on your table is blinding, but me likey

 

Probably should be using a smaller pan but I have a few of these big ones I didn't use leftover from a previous cook. This looks like its going to be the tits.

 

I feel like you can see the humidity in that picture.