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

Gotcha. I have a regular Kamado Joe that just sits in the basket-on-wheels nest thing that came with it. It's easily moveable on that, but I guess you mean picking it up and moving it?

With the regular Joe, I have just enough width to fit a whole slab of ribs or full packer brisket. Any smaller and you'd probably have to cut the ribs in half and you couldn't do a full brisket at all. But the Jr. would be fine for everything else.

 

I’ve watched a lot of smaller bbq vids and I want one just don’t have a legit reason to but just yet. I’ll figure out a reason soon enough. That said there are lots of creative ways to cook on them including making a sort of shelf for the ribs so they bend and fit on the smaller surface. One dude I saw just wrapped up some bricks and put the rack over that.

 

A perfect opportunity for me to show off my knife skills

 

Yeah, it is just limiting on what you can put on it. I have done several medium & small size butts and ribs (you can wrap them into a circle so they fit without having to cut). But outside of that it holds temp great and is every bit as easy to use as my big joe.

 

Are there significant differences in the genesis model Weber grills? I don’t see much of a difference between most of them.

 

a.tramp leaves and we are left with nothing but an offshoot of the fucking sous vide thread smdh

 

Thanks alot GoodForAnother

 

Can we at least get a subboard for a.tramp and enthusiasts for meat that wasn't submerged in water for an extended period of time?

 

No

 

I’ve got a change of pace for you. Put some chicken in the oven on warm before I left for work today. About to take it out and finish it off by searing the skin with a scalding hot clothes iron.

 

I have a Weber smokey mountain and I want to try a brisket for the first time. Is there a go-to recipe/guide/video for a brisket beginner?

 

Have two bone in, skin on Turkey breasts in the fridge
I've never done just a breast

Any advice or tips?

 

Herb butter under the skin

 

Cut an onion and put it in the cavity

stand alone beasts can dry out REALLY easily.

onion trick might be a myth but I like to think it works

 

Think I got it off bbqbrethren

 

The cavity?
Like under the breast plate?

 

Yep

halve the onion

throw it Away when you are done

there’s absolutely no taste carry over just keeps moisture during cooking

 

Was wondering the same. I throw apples and onions inside the cavity of a whole bird though every time.

my two cents is to brine it as well if you have the time.

 

to combat this... I ALWAYS brine my poultry. It takes a little bit more forethought and planning but pays huge dividends on the end product.

Simple brine:
1 cup kosher salt to 1 gallon of water. You can add other shit to your preference, I.e. pepper, garlic, etc.... when I do chicken this way I like to put yellow curry in the brine.

you can easily cut the recipe down as well if you don’t need as much. Such as, 1/4 cup salt to 1 Quart of water. The salt to water ratio is the most important part.

 

this was my basic brine to start and as i tinkered with i found my bourbon brine that i’ve used for a couple of years now

 

Made some chili a few weeks ago using the “over the top” method. Turned out pretty good, but the beef was a little dry because I used 90/10 ground beef. Next time, will go with 75/25 or 80/20

 

Looks awesome. Depending on how lean the meat is I’ll throw in some bacon fat. Not sure if you keep any but that usually does the trick. You don’t need much.

 

Bacon fat was used as the fat for sautéing the veggies when I was getting things going.

That meatball is a mix of ground beef and Italian sausage, and it smoked above the dutch oven for about 4 hours. Also in the pot were cubes of chuck roast. The chuck, which cooked in the chili the entire time, was the best of the meats due to the previously mentioned dryness.

Spoiler: More pictures

 

Yeah throw that fat right into the meatball. Awesome for venison burgers as well. Keeps them nice and moist.

edit: I’m now starving.

 

Any of you weirdos pre-ordered the new weber pellet grill yet? Supposedly it can properly sear meats. I've never been a big pellet 'grill' fan, but these look nice. The $1k price tag is not nice.

Weber SmokeFire Series

 

Spatchcocked, brined, and smoked a chicken yesterday as a practice run for my 15lb Thanksgiving Day bird.

https://www.foodnetwork.com/recipes/ree-drummond/my-favorite-turkey-brine-2250057

Best chicken I’ve ever made.

 

I know it’s been asked before but what are y’all’s favorite pre made rubs?

 

https://www.oakridgebbq.com/product/signature-edition-habanero-death-dust/

This is the best rub I’ve ever used. It’s pretty spicy and I don’t use it on big cuts, but the depth of flavor and heat can’t be beat. It’s turned into the default seasoning in my house.

 

I stick to these two:

Poultry and fish:
Plowboys BBQ Fin and Feather Seafood & Poultry Rub (12 Oz.)


Pork:
Plowboys Yardbird Rub 14 oz


(I haven’t done any beef yet on my Akorn. I suppose I’ll just do some basic salt, pepper, garlic, onion, and pepper flakes type mix.)

 

I’d really like to enjoy your chili. This looks fab

 

Meat Church

 

Just saw this on the back of a car like thise stick family stickers

 

Bought a Weber Genesis II se-335, I’ll have it next Tuesday, excited to have a new grill

 

recipe saved

 

Butt time

 

Thanks I’m hungry now.

 

Smoked a turkey for my oldest’s thanksgiving feast at school

 

Brine?

Inject?

Did you dry it for a day before smoking? (Think I’m going to do this, supposedly helps the skin not be as leather-y... and my family loves skin.)

 

Dry brine for 2.5 days in the fridge using the Simon and Garfunkel rub from amazingribs along with salt and pepper. On the egg for about 2.5 hours at 325*.

 

~15lbs?

 

This one was 18lbs

 

Wish me luck bros. Looking to steal the show at thanksgiving

 

Franklins prep video is helpful.

 

Just the flat? Godspeed, brother.

 

It says whole on the label

I'm guessing it's upside down with the fat cap underneath iy

 

Says whole flat. Wouldn't it say packer otherwise?