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

ribeye cap on the smoker tonight

 

That first pic is a terrific way to start a page

 

What's the cooking time on something like that?

 

When I do it, it takes about an hour for four caps on the rec tec at 250 to get them to 125.

Then heat up the Weber to 700 degrees and sear them on a cast iron insert.

Woukd love to see these back in stock at Costco. Usually around 50 bucks for four prime rib caps...

I do all my steaks reverse sear like this, tried sous vide and then sear and the taste just isn’t the same. Mainly just use the sous vide to reheat or for chicken breast that we sear for other dishes.

Also, like to let the steaks rest with a dollop of Kerigold compound butter that we make with rosemary, basil, thyme, and mint.

Know you weren’t asking me, but fuck am I bored during quarantine and not feeling Netflix right now

 

Leftover baby backs for lunch (bonus mini grilled buffalo chicken breast hidden under the ribs)


Yes I like onions

 

Finally going to try PSB. Should I omit the jalapeños since my 3 and 4 year old will be eating it?

 

my fiancee is allergic to jalapenos so I've made it without them forever and it's still great. plenty of spice and flavor

 

I was unaware jalapeño allergies were a thing?

 

I made chili with some chopped up leftover brisket this past weekend. Was great, but I added the brisket in the beginning of the cook, which added great overall flavor...but the brisket pretty much melted down to shredded beef pieces. In the future, I think I'll add ~ 1/3 of it in the beginning, then the other 2/3 near the end to ensure some chunks in the chili. At any rate, chili is a great way to use leftover brisket.

 

what the fuck kind of sociopathic salad is that

 

It’s the quarantine special. Romaine and whatever the fuck I have in the fridge. I’m saving the arugula for fancy dinners

 

I think you can be allergic to all peppers and even potatoes accompany that or something I do not know what it is called

 

as was I (and I use jalapenos in so much!). it's a very minor allergy but I've learned to keep jalapenos out of most things I make for us at this point.

 

What’s the best entry level offset smoker? Wife isn’t a fan of bbq so I don’t need a ton of grid space.

Thoughts on this?


https://www.lowes.com/pd/Oklahoma-Joe-s-Highland-879-sq-in-Black-Charcoal-Horizontal-Smoker/50329703

 

I have a BGE, but wanted to learn how to use an offset. I’ve been watching too much Franklin on YouTube

 

Oklahoma Joe makes a solid smoker
Probably the best (and thickest steel) of anything you can get at big box stores

 

Relatively speaking, how hard is it to maintain temps in an offset? Just seems so much harder than a really well insulated and controlled ceramic kamado.

 

Really depends on a lot of factors about the individual offset unit itself
But in general the consensus is that offsets are harder to maintain temp than a ceramic
Evidence in that guys with ceramics put a brisket on and plan to go to bed, guys with offsets plan for short naps

Personally I prefer the product produced in an offset, and I actually enjoy the tending to the fire

 

I really wanted a Lang or something similar. But the idea of having to tend a fire every ~75 minutes really was the deciding factor. Also, depending where you are, wood might be more difficult to get and it seems more expensive.

 

I'd keep my eye out on craigslist, FB market, etc....... Might be able to find a good deal or just to price shop if nothing else.

 

Anyone have a minimax bge? Looking into it so I don’t burn up so much charcoal for simple cooks.

 

I too am considering this but seems like a Weber classic might also be a solution?

 

I like the mobility of it for camping/tailgating etc.

 

PSB is on the smoker. Can’t wait to try it for the first time.

 

I would look at a minimax in person they seem way too small to be of much use unless you're just cooking for yourself one meal at a time

 

I've never used one though that is just from a couple of times seeing them in stores they're tiny

 

They don't seem that practical. If you're looking for something for camping or tailgating it seems like there are portable options with more surface space for cheaper.

 

I have a minimax and a Weber kettle

AMA

The minimax is my everyday direct charcoal grill
The kettle is my everyday two zone charcoal grill
The XL is my everyday all around charcoal grill for bigger cooks

edit: I’ve taken the minimax on a few trips and it works great, but I wouldnt call it portable or useable for non-car camping, etc

 

Air fryer did a really solid job of reheating my smoked ribs. Obviously a lot faster than wrapping in foil and putting in the oven like I did before too.

 

Put a couple butts on and will just let it rip overnight. Hoping for a pulled pork lunch tomorrow.

 

So mad that I haven’t been able to find a good butt during this whole thing. I really really want to make pulled pork but Costco has been out for a month now (at least when I’ve been there)

 

local Heb has prime brisket packers on for 3.29 a pound
2.99 a pound for choice with deckle fat removed

Just checked freezer space
Gonna grab a couple tomorrow

 

Well PSB was a hit. I enjoyed it.

Spoiler: PSB Pics

 

My wife will be saddened to hear of my passing. RIP in pieces to me.

 

We had like nothing but cross posts from the sous vide thread for months. It was dark times.

 

12 hours later I have two meteorites at 205*. They were pretty dry (and a few degrees over) coming off, but, overall, not bad for doing nothing for the duration of the cook.

I’m sure it’ll be edible which is always the goal.

 

Where does Heb rank in the top ten aspects of Texas living?

 

Just had a little bit of left over pepper stout beef that I threw on some sourdough with a tad of homemade pimento cheese and toasted. Pfffftttt

 

#1 or 2

 

So did the dizzy pig 7 pack special. Got Bayouish, Jamaican firewalk, swamp venom, dizzy dust, spicy dizzy dust, fajitaish, and their ghost rub.

Any suggestions on what I should do with each of them?

 

I'd go with Fajitas for Fajitaish.

 

Swamp venom is good on grilled cottonmouth

 

I’ll see myself out