thermometer recommendations? Do most of yall use dual probes to monitor both the grill temp and meat temp?
I have the iGrill and run grill and meat temp on it. Its nice but the bluetooth range is not great, I can still check the temp without having to go outside though so when the weather sucks its nice to have. I use a Thermapen for instant read, love it.
I used to monitor the grill temp but after I got some cooks under my belt I just use the built in thermo on my Akorn. Also, I'm not a temp nitpicker anymore and allow for a bigger variance in the cooker.
Done a lot of smoking this month. Been a bad poster. I shall spam you all now in an attempt to garner extra likes. 1st - PSB Spoiler
Next is Christmas eve dinner for in-laws. Wife and I just bought a house beginning of the month and volunteered us to host Christmas for both families so dammit I was going to make what I wanted if I had to be surrounded by family all weekend. Smoked turkey Spoiler
Christmas Day meal for my family was double smoked ham with apricot glaze. Thanks Arkadin for crash course earlier it turned out amazing. Also did the DBL smoked mac & cheese and it was ridiculous. Spoiler
This is what I do most of the time. For long cooks I put a probe in but shorter ones I let it do its thing.
That looks amazing. Where is the DBL Mac n Cheese recipe? I checked the OP but only saw the mac n cheese in the skillet youtube vid
That is the recipe. I'm pretty sure DBL was the one who found it originally and posted it. It's awesome. Next time I'll use my brand new cast iron pan to smoke in. bartscottcantwaitgif
I've used this mac n cheese recipe more than a few times and it is now my go-to. http://www.epicurious.com/recipes/member/views/four-cheese-smoked-mac-cheese-52862221 You can DBL it up by adding cooked bacon crumbles in the sauce and coating the pan with bacon grease pre-smoke
Rookie question…for those who smoke with eggs/kamados, what’s the best way to refuel mid-cook? It seems like everything I read says not to open it and maintain a steady temp, but that seems impossible with this style of cooker. I’d have to open it, remove the meat, then the grate, then the diffuser just to add new coals/wood. For something like an ~8hr cook, how many times would I have to refuel (if at all)? Just seems like this would screw up the whole “don’t mess with it” approach.
You should be able to cook for 16+ hours or more if you have a full load of charcoal to begin. Refueling is unnecessary.
Rebuild your fire by hand after dumping the charcoal in then bring your fire up slowly (don't use a chimney) and you'll be able to do a brisket for 16 hours and then cook dinner the next few weeks all on the same charcoal
Not only can you finish the 8 hour smoke, you'll be able to use what's left for a couple or 3 dinner cooks during the week.
I'll add on to what pockets said. You don't want the coals fully involved at the onset. Once you have it lit with a nice cherry flame in the middle build it shut the lid and ease it to temp.
Taques I make that jerk recipe all the time and pawn it off as my own. Tonight in a tiny 2 restaurant town on the Pacific coast of Costa Rica I had a jerk dish that tasted exactly like it. Was great
Any of you guys use a stick burner? I have some logs of oak that are just a few inches longer than my cooking chamber? Ideas on how to shorten the logs outside of using a hand saw for an entire day?
That moment when you first try elite Texas bbq is a life changer. Add in the culinary influences those guys add to the sides and its some incredible stuff.
My 1st attempt at smoking is underway. ~4lb butt. A couple setbacks already, but I think I'm finally in a groove. Holding pretty steady around 250. Wish me luck
Chicken Lollipops (chicken legs wrapped with bacon) sounds glorious http://www.theblackpeppercorn.com/2013/07/bacon-wrapped-smoked-chicken-lollipops/
you can get you a miter up to the task at harbor freight or northern tool for a lot less than what you will pay at the box stores. is perfect for the task. a good chainsaw, which you wouldn't want anything less than a good one, will be considerably more.
yea, definitely dont fuck up and buy anything less than an Echo or Still chainsaw ive made thay mistake.....twice if you count when i fell for the "Husqvarna is just as good as Echo" lie a shitty chicago miter saw might last a year or two worth of regular homeowner use, and it will.only cost you like $35 up front
I don't remember exactly, but it had loads of fresh herbs I think? Sort of a chimicuhrri that was also a bit spicy? Was great to cut the fatty brisket Edit: it wasn't a chimicuhrri, just kinda reminded me of one
Went to Costco looking to get a prime rib for new years day, they were a bit picked over and I chickened out and bought some spare ribs instead.
i think something like schug would be good with fatty BBQ http://www.seriouseats.com/recipes/2016/03/schug-zhug-srug-yemenite-israeli-hot-sauce-recipe.html
theres a food cart in portland that serves all vegetarian Mediterranean inspired wraps this is the greatest wrap "labneh (creamy cheese made from cultured yogurt), gorgonzola crumbles, caramelized onions, roasted red peppers, falafel, salad greens, freshly cracked pepper drizzled with tahini sauce and olive oil on a warm pita" with a side of their "hot sauce" which is really zhug the wrap is maybe the best single item i've eaten in portland