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

I've noticed something specific seems to be missing from your pictures today...

You jump on a wagon or something?

 

Hit it hard from 8-12. Been taking it slow since noon.

 

I thought your pic looked good. What’s terrible about it?

 

Sarcasm.

 

Zavalas made the list as well and is worth a trip up to Grapevine when you get a chance.

 

Thinking of smoking a Turkey breast this week at some point. Any things I need to know?

 

Sorry yes, you are right. Grand Prarie. It’s become my wife’s go to place for lunch with her friends, with the understanding she is to bring a bunch home.

 

Boneless?
I'm doing a Boneless/skinless one tomorrow
I like to do just whatever basic rub you like (salt and pepper is good) to start, let it soak in while heating the grill

Smoke at 250 to 275 until it is turning golden (2 to 3 hours)

Then wrap in foil with a full stick of butter (cut into pieces) and throw back in until finish temp

 

You should try the rub on chicken thighs. I’ve got a wet mop/sauce too. It’s a mixture of bourbon, orange juice concentrate and soy sauce. Fucking delicious.

 

Y’all need to step your sodium citrate game up for cheese sauces

 

Chessie?

 

Well didn’t notice any discernible difference in the Wild Fork brisket as far as tenderness. It was more fatty than I expected it to be going in. Probably just stick with Costco because of more variety to choose from.

 

Brine it.

 

Yessir. Browndogs for life.

 

Dry brine for about 48 hours is my go to for turkey breast. 24 hours with just salt/rub and then 24 hours with amazing ribs Simon and Garfunkel added.

 

Oh and the other tri tip I smoked had damn near 0 smoke ring yet being in same environment as the one I posted on the previous page. When i sliced it I couldnt see it but after being in fridge it has showed up weird.

 

After cooking on a kettle and kamados for 4-5 years, I just joined the cool kids. I’ve been wanting an offset for a while now.



https://www.workhorsepits.com/product-page/1969-1

Now we wait.

 

I'm very impressed by the size of your exhaust stack

 

What are the advantages of an offset?

 

You get to stay up all night tending a fire and drinking beer

Apparently

 

It really is just the best

 

I see no down side to this.

 

It had me at ‘1969 is designed using computational fluid dynamics to ensure this unit burns extremely even’

Bbq nerded out

 

I remember fluid dynamics class at MSU where the prof graded on a curve. 45% was a 4.0

Thank god for computer analysis

 

If you like smoke flavor, they are king. No other smoker style imparts as much added flavor to the meats. And it really isn’t even close. The downside to that is, it is possible to impart dirty smoke on meats so there is a learning curve. But, unless you are really dense it is easily dialed in.

 

Dense, you say? Having some second thoughts now.

 

Smoked hatch 3 cheese mac & brisket taco? I’m your Huckleberry.

 

bertwing small world. One of my best buddies growing up is pit manager at Wright’s in Johnson. He builds some pretty badass pits as well.

 

Huh, I had wrights last week for din din too!

 

And a well seasoned/aged offset is like nothing else in the flavor it gives meat

 

I have a few Eggs and they are great, versatile cookers. My biggest complaint is that the large cuts come out with a mild smoke/convection oven flavor. It works for the more delicate proteins (salmon, chicken, turkey, etc), but it’s a little disappointing on the traditional bbq cuts.

I’ve been wanting a heavy offset for a while to 1) play with fire and 2) get that deep dark clean bbq flavor that my current cookers can’t really produce. Plus it’s just a natural progression: kettle > kamado > stick burner.

 

:yep:

 

Off topic but funnier than hell. I can’t stop laughing. I get not everyone likes mlb but commented in the mlb thread saying nice gloves Dusty. Owsley said…..

Walking to the mound like he’s about to unwrap a brisket

I can’t stop laughing. This is even funnier with the mask shit because he wears it all the time.




Sorry not sorry, I’ve imbibed.

 

Had to upgrade to the bigger model (24” cooking chamber diameter instead of 20”). In my simple mind, now that I’m diving into the offset world, I’m going to be cooking 3-4 briskets at a time on a monthly basis.

 

Got invited to a Halloween Party Saturday. I hate watching big football games with random people. Will be staying home. Invited dinner buddy’s over, offered so smoke some ribs and wings. Will have way more fun than my wife will!

 

Ribs are on. Wings will go on later.

Full day of football and beer

 

what temp do you take them. I’ve never probed my ribs

 

I usually just pull after around 4 hours then put sauce on and cook over direct heat.

 

seeing parts of the meat without seasoning makes me twitchy