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

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. bigred77

    bigred77 Well-Known Member
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    Damn
    Rectec needs to fix their shit
     
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  2. bigred77

    bigred77 Well-Known Member
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    Yes, I'm officially in the talk shit on rectec crowd now that I am team Green Mountain
     
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  3. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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  4. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Curious how you figured that out? Did you call them?
     
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  5. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    read the manual and did some calculations on the temp differential to come up with the offset %
     
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  6. bigred77

    bigred77 Well-Known Member
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    Man that's a lot of effort
    And I'm an engineer......


    Team GMG
     
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  7. a.tramp

    a.tramp Insubordinate and churlish
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  8. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    Toss two probes you trust in the GMG and see if it’s spot on :idk:
     
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  9. bigred77

    bigred77 Well-Known Member
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    Actually did my first burn in on it a few minutes ago
    At set point of 350, I set the meat probe on a clip on the grate directly in the center (which is the hottest point of atleast this pellet smoker)

    It read up to 385, then settled down to like 365 most of the time
     
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  10. bigred77

    bigred77 Well-Known Member
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    I'll experiment more with my maverick thermometers over the weekend
     
  11. infected donkey

    infected donkey Arkansas Razorbacks
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    I'm jealous of all you guys who can get pork belly easily. I'm going to have to drive 30 miles to get some soon for some of those burnt ends.
     
  12. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    .
     
    #25812 THEBLUERAIDER, Jan 13, 2021
    Last edited: Jan 14, 2021
  13. lfriend

    lfriend Well-Known Member
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    Local grocery store started stocking it regularly about a year ago. It's nice.
     
  14. infected donkey

    infected donkey Arkansas Razorbacks
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    I'm jelly.
     
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  15. bigred77

    bigred77 Well-Known Member
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    Ohh, I forgot to add that the kitchen store I got my GMG at carries every flavor of Meat Church on the shelf
    I signed up for rewards there before my purchase and now have $25 of store credit
    Gunna have to swing by tomorrow and get some free holy voodoo, I'm running a little low

    I'm fucking pumped to have somewhere close by to get meat church off the shelf for the same price I can order it from their website for
     
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  16. bigred77

    bigred77 Well-Known Member
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    I just bought a 1/4 belly at the local HEB, they had about 30 in the case if you wanna swing by
     
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  17. bigred77

    bigred77 Well-Known Member
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    [​IMG]

    Thin pork chops and street corn for dinner





    texasraider
     
  18. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Have you checked if you have a local Academy Sports? They carry most of them here regularly on the shelf.
     
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  19. bigred77

    bigred77 Well-Known Member
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    They usually have 2 or 3 flavors in stock
     
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  20. infected donkey

    infected donkey Arkansas Razorbacks
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    Ok, which one is it? I'll start heading that way!
     
  21. Owsley

    Owsley My friends call me Bear
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    Costco always has pork belly.
     
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  22. bigred77

    bigred77 Well-Known Member
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    1503 hwy 1431
     
  23. infected donkey

    infected donkey Arkansas Razorbacks
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    See ya in 8 hours!
     
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  24. bryix

    bryix youth pastor at the meat church
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    doing my first smoke on the Oklahoma Joe's Highland - haven't put on the gasket I bought yet. during the seasoning burn yesterday, it wasn't leaking too bad so I'm going to plow ahead because the curing time on the gasket along with other things going on this weekend is too limiting.
     
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  25. bryix

    bryix youth pastor at the meat church
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    just doing a 6.5 lb pork butt with SPG and Honey Hog
     
  26. jbr

    jbr Well-Hung Member
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    Two Hot Honey Hogs and a Deez Nutz
     
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  27. Old_Gregg

    Old_Gregg Well-Known Member
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    Ugh, 9.5 pound butt has been on for 15 hours and is still in the stall.
     
  28. bryix

    bryix youth pastor at the meat church
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    OK Joe is doing its thing. figuring out the offset versus the vertical smoker I used before. I could just stand there watching it cook all day. made up a bbq sauce that is more of my platonic ideal - ketchup, mustard, brown sugar, garlic, onion, cayenne, paprika, lots of black pepper, and cider vinegar. not as thin as true vinegar sauce, but not syrupy and thick either.
     
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  29. fish

    fish Impossible, Germany
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    Lol, increase the heat. It’s a pork butt, it’ll be fine.
     
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  30. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    This sounds like my favorite type of sauce.
     
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  31. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    Yea a buddy of mine was talking how he loves the fast and hot method for his pork butts. Probably going to try it this week. 325 for a couple hours.
     
  32. WillySaliba

    WillySaliba Well-Known Member
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    Just inadvertently did one at that last weekend. Probably ran closer to 350. Didn't notice a difference at all.
     
  33. Old_Gregg

    Old_Gregg Well-Known Member
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    Been smoking at 325 since I posted. Just now hit 190. This is just one of those stubborn ones. I’ve had a few go 20 hours on me before so it’s no big deal. Just having dinner instead of lunch.
     
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  34. bigred77

    bigred77 Well-Known Member
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    [​IMG]
    Pork belly burnt ends and beef back ribs all wrapped up

    I dunno why it's upside down
    texasraider
     
  35. bigred77

    bigred77 Well-Known Member
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  36. billdozer

    billdozer Well-Known Member
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    Prime rib and beneigts for dessert

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  37. Rabid

    Rabid Fan of: DQ Treats
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    Hell yeah!
     
  38. undrtow

    undrtow learn to swim
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  39. cal

    cal BOATS
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    those aren’t chicken quarters
     
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  40. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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  41. bigred77

    bigred77 Well-Known Member
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    Fify
     
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  42. bryix

    bryix youth pastor at the meat church
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  43. Ray McKigney

    Ray McKigney Feel my ubiquity
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    My Kamado Joe finally got delivered and I’ll be putting it together this morning. I’ve never smoked anything prior to today, so I’m assuming I’ll screw it up.

    Was thinking of doing a bunch of wings and making the western NC bbq sauce in the op. As far as wing prep, should I brine them? Season with just salt and pepper, get them on the smoker then add the bbq sauce towards the end when I am crisping them up?

    Any particular recipes/instructions? Looking forward to honing my skills in here.
     
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  44. BrickTamland

    BrickTamland You're not Ron...
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    Shoulder on, fat side down like a proper kamado user.
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    One Two
    weirdos...
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  45. bigred77

    bigred77 Well-Known Member
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  46. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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    holy voodoo and asian persuasion were my two favs. The wife's fav was the bloody mary rub (along with her bloody mary).
     
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  47. bigred77

    bigred77 Well-Known Member
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    Holy voodoo is the shiznizzle
     
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  48. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I usually season the wings and put them in a bowl and throw them in the fridge to dry out for a couple hours. Wings are probably a good starter bc the temp won’t matter too much. During the cook you can test around with the vents to dial in your temps and experiment a little.

    I do my wings at 350 and it normally takes about 20-30 mins. You can try a pork shoulder next as that is fairly forgiving if the temps are all over the place while you figure it out.

    Usually my practice is to cook the wings to around 180 or so and pull them off to rest for a few mins and then I toss in some sauce. Some like to have the sauce on to dry them a little. It’s really up to you.
     
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  49. Duval

    Duval On a gravy train with biscuit wheels
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    Morning. Just put the pork on the smoke and it’s looking like an outstanding day.

    8BC5BD8E-51F7-4FFD-AB5D-6B7F6D34EA2B.jpeg
     
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  50. BrickTamland

    BrickTamland You're not Ron...
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    Yeah it is.
     
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