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

Step one, remove all beans
Step two, increase amounts of other ingredients until you get 10 gallons of chili

 

Roasting peppers for chili makes the GOAT chili but that's a looot of peppers

 

This is Alabama where poor people add beans to stretch the meat. We can't just walk out back and butcher the family cow on a whim like you Midwestern folk

Yeah really wanted to do roasted pablano but from an execution standpoint for that amount with the time provided is impossible


Also looks like gonna need 30lbs of meat as the base.

 

Oh my word why would you slaughter the family cow for meat? Then you wouldn't have any new steers to slaughter or heifers to start breeding.

You southeastern people are crazy.

 

It is known

 

BGE with royal oak.

 

Bitch, you don't Q

 

Smoked Tri-Tip this week. It was amazing. Smoked it at 250 with hickory chunks for 3 hours, spraying every 30 minutes with apple cider vinegar. Then reverse seared it for 7 minutes each side total over medium coals. Let cool for 15 minutes in foil.

 

How big was this tri tip? Typically I cook 3-4 lbers and it takes about an hour at 275 to get to 118 before I pull it to sear it for 90 seconds per side. A 3 hour smoke and 7 minute sear would leave me with charred shoe leather.

 

A friend is thawing a turkey and wants me to smoke it on Sunday. Never done a whole turkey before. Any tips or tricks?

 

3.5 pounds. I have a shitty offseat, so I am sure I lost a lot of heat, but my thermo was at 240-260 most of the time. when I say I reverse seared over medium coals, they were prolly hot enough for 325 or so and I flipped the meat every 90 seconds

 

Gotcha. I do it at like 700 so that's why it's so quick.

 

Spatchcock IMO

 

Yeah. My family doesn't like it as pink, so that's as close to pink I can get it without it being sent back. So I put over coals around that temp so I can keep cooking it some, but also add some crunch.

 

Do you put it directly on the BGE/smoker grate? Or place is on a wire rack? Im assuming the wire rack/pan is only used if baking, correct?

 

neat idea. will try when it opens. http://austin.eater.com/2017/3/3/14801916/birdhouse-bbq-jack-zizzo

two restaurants they list LA BBQ and Barley Swine are excellent

Spoiler: article

Former La Barbecue pitmaster Jack Zizzo is venturing into his own smoked meats operation with pop-up Birdhouse BBQ. “Everyone knows where to go for the classics,” he said to Eater. “I’m trying to create something unique and special.”

Birdhouse’s barbecue menu will focus on unexpected cuts and meats, from whole smoked ducks, sausage-stuffed quails, lamb, goat, boar, and more. Familiar items, like brisket and pork ribs, will be rotated in and out, along with sides.

Birdhouse’s first series of pop-ups will take place at Bucket’s Deli and Sports Bar on East Cesar Chavez. While the official first day will be on Thursday, March 9, everything will be available during a soft open from Tuesday, March 7 and Wednesday, March 8. Regular hours will be from Thursday to Sunday, 11 a.m. until sold out.

Zizzo would eventually like to open his own barbecue joint. He does know his barbecue, from running the pits at La Barbecue to playing a big part in Barley Swine’s pop-up last fall. For now, he’s focusing on Birdhouse BBQ.


Similarly, former Freedmen’s pitmaster Evan LeRoy is gearing up for his own barbecue restaurant, LeRoy & Lewis, serving up whole hog, quail, etc., along with brisket, ribs, and the such. Before the brick and mortar opens somewhere in the Hill Country, he’ll test everything out with a barbecue truck off South Congress.

 

Brine it. Use Duval recipe from the op

 

i put it directly on the grate

 

Meatloaf night

 

I've done this the past two Thanksgivings and it turned out great both times.

http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

 

You put Bacon over it? Oh my.

 

Going to a pot luck Sunday. I've got a ton of chicken leg quarters in the freezer, thinking about making a smoked Buffalo chicken dip. Anyone ever done it? Is it work the extra effort?

 

Lol

 

did you kill a cow on the side of the road?

 

No I killed a.tramp family cow

 

So, this is what I want. You can smoke and grill simultaneously. Four racks for smoking.

http://thegood-one.com/the-marshall/

 

ive seen similar rigs claim the same thing over the years,
fact is, as soon as you open the grill side the smoking side will lose a lot of heat

not that that rig couldnt be a good one, just the idea of doing both at the same time seems silly
might be really good for reverse searing stuff though

 

What do yall use for a meatloaf recipe? Never smoked one before, it's so nice out today I am thinking about giving it a shot

 

You'll never go back to regular meatloaf.

I used ground beef and pork
Chopped onions
2 or 3 eggs
Bread crumbs
Pickapeppa sauce
Meat Church The Gospel rub
Ground mustard
Worcestershire
Blue Front bbq sauce.

Eyeballed everything. Made a reduction of Coke, vinegar, ketchup, ground mustard, honey, cane sugar.

 

Poultry King

 

1

 

People swear by BGEs. I love my Akorn and have absolutely no regrets. It grills at super high temps and holds temp for smoking anything as long as you will want to smoke something.

The price was nice. If you want to invest in a BGE, I'm sure that would be a great as well.

 

electric smokers make some very high quality bbq and def have their place

it just really all depends on how your gunna use it

 

Big green eggs are extremely easy to use. No experience required if you're willing to figure it out

 

The electric smoker won't sear, make pizzas, or do any of the direct dtuff

There are lots of ceramic kamado options. Primo, egg, etc are all great. Definitely worth the investment if you have the money to spend on it. I don't know if you have Sams club near you but I really like the vision kamado grills they have in Stock. Great price

 

yea, i dont know that you would ever be able to sear anything on an electric

if you are looking for an all in one, I think you cant go wrong with a kamado style

if you arnt sure about the BGE, there are several cheaper options that you can get that will work well for several years and give you the chance to figure out if you want to step up to the egg later

or you may figure out you like a different style of cooking or want more capacity, etc and step in a different direction

 

Yeah, an electric is a smoker only, they top out at around 250, so you need a grill as well.

Electric pump out some good food, but an all in one they are not, at all.

 

I can do all this on my Akron, but will invest in an egg in my next house with an outdoor kitchen set up. You can't go wrong with egg vs Akron vs Komodo, just a matter of $250 vs higher priced eggs or whatever else.

 

Buddy of mine is in Austin and ate at Franklin BBQ today. Said it was by far the best brisket he's ever had and that the ribs were incredible too.

He got his pic made with Franklin himself. He waited almost 4 hrs to get in.

I'm jealous.

 

I really want to try Franklin's brisket and compare it to Lewis. Lewis brisket is the best I've had by a large margin

 

this is what i need to get, right?

 

I use Alton Brown's recipe...but grill/smoke it on the BGE at 325 instead of in the oven.

 

How long are you guys smoking the meatloaf? Is it a feasible after work smoke? Or would it be better to do on a weekend?