I've got a large BGE and use a FireBoard temp control system on it. I spend very little time watching over it. If you don't have a temp control system, you have to keep an eye on it during at least the beginning of the cook, but once you get used to it and get dialed in, there's not much babysitting. Not saying there's anything wrong with pellet smokers either though if you go that route. Lots of ways to skin and smoke a cat.
Pretty damn perfect afternoon to sit in a camp chair, drink beer, watch birds, and babysit the egg. Happy Friday everyone
I need my wife to get home. She’s the photographer and trying to take bird photos is extremely frustrating.
Anyone ever smoke some loin chops? I threw some Meat Church rub on them and am about to put em on the pellet grill for a bit.
It's not bbq, but I think you guys would appreciate it. Humor me, I'm drinking imperial stouts and enjoying some covid schadenfreude. I'm going to braise a 5.5 lb pork shoulder in a Korean-ish mix of carrots, daikon, onion, garlic, sake, gochugaru, Korean bbq sauce, etc. and then reduce the liquid to a sauce. Then going to shred and serve over rice and in lettuce wraps with kimchi and ssamjang. Kinda making this shit up as I go, but I think it's going to be amazing. Edit: This will be Sunday, but I'm already excited about it. Yes, this is my life now.
I have some, but only in peach and plum flavors. I was thinking about adding some Hondashi to it to make the sake feel less lonely.
fuck yeah. kimchi with lettuce wraps. probably some pork/kimchi steamed dumplings from H Mart as well.
Couple more we are gunna add later Figured out we gotta serve at noon and at 4pm, so things are getting spaced out
What kind of rub did you put on them? also does the wagon hold temp decent or does it require constant sitting?
I'm straight salt and pepper Bil did his in some other stuff Yea, the war wagon holds temp like a champ once up to temp I check it about once an hour and am golden
Y’all have probably seen them already, but Netflix has two really good BBQ shows on right now. Chef’s Table BBQ is the better of the two if you ask me, but the BBQ Showdown competition is also legit and they do some cool, unique stuff on some unique cookers. Both worth checking out
It’s pretty much impossible to fuck up. Just make sure to wrap it in foil, and again in a towel, then let it rest in a cooler for a minimum of 1 hour prior to pulling.
You’re likely gonna fuck it up. Just quit while you’re ahead and scrap the cook to save the embarrassment.
The one thing to worry about with a butt is err on the high side with temp. Don't be in a position where you are rushed and pull it at 183. Granted, as long as you aren't working with a $45 Brinkman smoker that is less of a problem.
Stick with it until at least 200 degrees and everything will be cool. Spray it if you're concerned about it getting dry.
But don’t freak out if it goes above 300. Like was mentioned above, it’s a very forgiving piece of meat.
I’m still annoyed that they all wore the same clothes every day. Has anyone seen an explanation for why they did that?
I figured it was for scene editing, like they could insert certain clips or quotes into different days for effect or whatever Like on the Voice, all the judges will be wearing the same clothes for all the blind audition episodes even though you know there is no way they were all filmed the same day Its so they can edit it all up for entertainment purposes