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

That's my issue too.

 

Thst was my hangup too, then I watched this

 

Where is that big ass flame at the :25 mark coming from?

 

I wondered that too. Apparently if you open that inner damper wide ass open, it'll get over 700 degrees. I think they did that and some steak juice dripped onto the fire

 

out of john henry's and the damn price went up 5 bucks on amazon

there is something called john henrys pecan HOT dblplay1212 thoughts?

 

Never had it. Check your local Ace or other BBQ stores.

 

How many fireboxes have y'all cracked on the egg? Im on my third one. Pretty sure its from using aftermarket products that get it insanely hot. I sear steaks at over 1000 degrees. Really annoying but I guess technically it isn't supposed to get that hot.

 

Still on my 1st

 

I cracked my first one about a month ago. I emailed BGE and they sent me a certificate to take to a store to have them order a new one but I haven't had the time to do that yet. Going to try to do it tomorrow.

 

I have a yoder, there are fans to help control the temp that blow through the bottom of the fire box, you can get a decent size flame on it when its turned up to a high temp. For steaks running the grill grates it does a good job. I still prefer steaks off the kamado a little better but its a lot closer than I thought it would be. Usually I use the yoder for longer cooks and the kamado for shorter ones. I have really started to like the yoder for weeknight cooks though, I can turn it on right as I get home from work, change clothes and its at temp ready to go.

 

I'd do the yoder and mini max if I had to start from scratch

 

Both of my pellet cookers get over 500 degrees pretty easily.

You're not gonna get the 900 degree sear you do from a BGE, but I still make solid steaks on them.

 

That's where im leaning.

 

But dat Lang doe

 

I feel like at some point I'm going to just buy one of everything

 

get it

 

2 stores in town have Mini Maxs in stock. One is $598, one is $699.

 

I'd be tempted to just do a classic weber charcoal grill for non smoking grilling needs.

 

Back in the game, gentlemen

 

is that the backsear of your police cruiser?
NoleNBlue :lol

 

Lol, that's great

 

Backsear also appropriate even if it is a typo

 

I just imagine like on Seinfeld out in LA NoleNBlue getting called to duty unexpectedly with that in the back of the car and then striking up a conversation about Q with the perpetrator

 

#GreenLivesMatter

 

Lid up don't shoot

 

"You have the right to BBQ or grill. Anything you cook can and will be eaten at my table for dinner. You have the right to a plate setter. If you cannot afford one I will buy one for you."

 

The bbq store was on my way home

 

God's country

 

he's gotta drive through Texas to get there?

 

$600 all in?

 

Yeah. He was quite concerned about the other dealer jacking the price up.

 

I know we don't usually post pics of chicken breasts, but bear with me. This is the first home-cooked meal I've had since Thanksgiving and the first one I've cooked since the fire.

Mini-Max inaugural cook: chicken breasts with Dizzy Pig Whirly Bird that I picked up when I got the BGE.

 

It's always so shocking seeing new eggs and remembering what they look like new.

 

I know. I lit it and thought that was the last time it'd look like that.

 

I need to do some serious revitalization this spring. I'm 4 years deep on my original gasket

 

"We're kookin on a Laaang!"

 

22 hours

 

Had a new experience today. Bought a little pre-trimmed brisket to smoke, freeze and take to my grandpa next weekend. Hit the first plateau at 162 or so and it took maybe 3 hours to get over 165. Then I hit another one at 174 and it took 2 and a half hours to get it to 178. Finally said fuck it and wrapped it in foil and stuck it in the oven at 250 for 20 minutes. Turned the over off and going to let it sit for another 30 or so, but damn I need to get to bed.

 

Anybody ever used a Backwoods Smoker?

 

Mini Max don't fuck around on the steaks

 

Try doing them in a Dijon vinaigrette marinade. Outstanding

 

I usually eat chicken breasts twice a week, salmon twice a week and then go from there

 

Marinate chicken breasts in this: