disappointed, should have cooked it another hour but relatives were getting hungry (and hell I even left right away from church and turned down a trip to burger fi with them just to get it started and put on the grill, ungrateful bastards!) and wife started breathing down by neck so didn't get to the fork pull level but still it was good even sliced...they all thought it was amazing but I know it could have been better
3 hours in. Immediately after this picture the coals burst into a giant fire and am now fighting the high temps again. It had been sitting nicely at 225. Didn't pass the bend test, so they'll sit some more.
Never again will I smoke anything without some brats to throw in and munch on while the main dish finishes up.
Fucked the psb up a bit, should of dumped 2 stouts in the pan instead of 1 because all I had was a 13x9 sheet pan, most of the liquid burnt off by the time the meat was done. Ended up putting the veggies in a new pan with a new stout/warsh mix, reducing it and using the emmersion blender to make it into a nice sauce. Tossed the shredded meat in that and the taste is great. All good in the end.
hanging with the in laws went much longer than anticipated. Beef ribs were a no go. went with tri tip instead. was fantastic.
Ok, this is too cheap so I finally pulled the trigger. Weren't there a couple modifications that some suggested to help with keeping it airtight? Perhaps a new gasket?
Liked the PBS, but didn't love it. The guineas was too bitter. Gonna try it with Newcastle next time.
Anybody have experience with a kamado and a pellet grill? Have an Akron right now but have my sights set on a pellet grill down the road. Was hoping to hear some pros / cons from someone that has experience with both.
had a good day yesterday at the lake putting the rub on the tri tip (did a coffee rub) smoked sausage and grill corn (with chili lime butter) for lunch enjoyed a few beers in between the cooks tri tip getting ready to come off the smoker tri tip after a couple minutes on the grill and the finished plate - Caesar salad and kale & shredded Brussels sprout salad, garlic bread, tri tip with the tomato relish
Does this work for the RTV sealant? http://www.amazon.com/Permatex-8005...F8&qid=1438005405&sr=8-3&keywords=rtv+sealant And for the gasket? http://www.amazon.com/Standard-Gask...38005504&sr=8-1&keywords=big+green+egg+gasket
I think you're good on the gasket but that sealant is only rated to 400 degrees. Might be an issue there.
Sausage/brats have become my go to to toss on the smoker late just to have something for everybody that starts asking "whens it gunna be ready" helps me get more of the main dish when they all just ate a bunch of sausage too
It's one of those things that in my head makes no sense and sounds horrible. It is however the GOAT BBQ sauce for smoked chicken. And on that note, has anyone ever made homemade white sauce? Recipes?
Thank ya. We need a BBQ thread cookbook. Illustrated with food pics and a guess the animals from dblplay1212's back yard section. Could also include rants on "fat cap up or down?" and "to foil or not to foil". We'd be fuggin rich.
Good call. How about this one? http://www.amazon.com/Permatex-8187...8008947&sr=8-5&keywords=rtv+sealant+high+temp I also saw this one, which specifies food safe http://www.amazon.com/Grade-adhesiv...3?s=lawn-garden&ie=UTF8&qid=1438009046&sr=1-3
Use that high temp RTV sealant. The akorn can easily get up to 400 with little effort. 700 should be fine. And the bge gaskets are usually recommended.
I know it's an electric smoker but it's a good deal for people who might be restricted http://slickdeals.net/f/8004907-mas...e-smoker-139-free-shipping-or-in-store-pickup
Got the fam coming in town this weekend so I am doing another cookout for about 8-10 people. Doing ribs and 2 chickens. I have always cooked beer can chickens and never really thought twice about doing it a different way. Does anyone have a cooking method that they recommend for whole chickens? Thanks in advance. I was thinking about doing the chicken with a white sauce. One Two 's pic might have swayed me.
If space is an issue I would go ahead and cut the birds into quarters. This also speeds up your cooking time. It is more difficult to keep the skin on though.
Man ima bug fan of beer butt, wife is too What is it that yall think is better about spatchcock? Is it cause beer butt wont fit on the bge?
It's mostly because beer butt doesn't do anything. Edit: chicken. Beer butt chicken doesn't do anything
Welp, just pulled the trigger on the Akorn deal from HD. Big upgrade over my off-brand bullet smoker. Looking forward to more consistent temperature regulation for BBQ and the ability to do coal-fired pizzas.
Welcome Tyler Durden to the BGE family. Set him up so he should be a proud owner in the next few days