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

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. a.tramp

    a.tramp Insubordinate and churlish
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    devine do you want me to just answer this or text you the answer so you can reply?
     
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  2. Owsley

    Owsley My friends call me Bear
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    Boom! Roasted!
     
  3. devine

    devine hi, i am user devine
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    I don’t even recognize your username
     
  4. a.tramp

    a.tramp Insubordinate and churlish
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    let the record show that devine has replied itt twice since THF has asked him a question. Lots of puffery, but no real answer!
     
  5. bigred77

    bigred77 Well-Known Member
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  6. bigred77

    bigred77 Well-Known Member
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    And THF the correct answer is lengua
     
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  7. devine

    devine hi, i am user devine
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    What I would do is
     
  8. poor paul

    poor paul Well-Known Member
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    Pork is the obvious answer here if you’re only doing one protein.
     
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  9. Hoss Bonaventure

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    Fart on your thumb while trying to run?
     
  10. poor paul

    poor paul Well-Known Member
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    Walked over to the neighborhood brewery and there was an African American dude with an offset smoker trailer. I was intrigued, and it was very good. I got brisket, Mac and cheese, and collard greens. Wife got pulled pork.

    358C3D79-992B-4101-B629-9A326B151E0C.jpeg

    Yes I asked for a little sauce, get over it.
     
  11. LetItSoak

    LetItSoak Well-Known Member
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    Any time I see a dude on the corner with a smoker I try to stop in to check it out. You can find some top tier bbq that way (also some trash)
     
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  12. poor paul

    poor paul Well-Known Member
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    This dude partnered with the brewery so it wasn’t totally random per se but I will say that brisket was the definition of pull apart tender.
     
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  13. THF

    THF BITE THE NUTS, THUMB IN THE ASS!
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    I really do appreciate everyone's ideas and input, but I mean its gonna be hard to top devine's idea so I think I am going to go with that. I will make sure I keep everyone posted on how it goes.
     
  14. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    upload_2021-11-19_19-38-54.jpeg

    Getting adventurous with a brisket tonight, made a rub with achiote, salt, pepper, smoked paprika, garlic and onion powder and a little bit of coriander and white pepper. Figured I’d try a change of pace to the standard 50-50 blend, will report back in 12’ish hours.
     
  15. devine

    devine hi, i am user devine
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    Thank you. Any specific questions you don’t want the board to know you asked you can text or pm me. Same as I do for a.tramp
     
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  16. Willpépé

    Willpépé Well-Known Member
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    To add, only because it wasn’t mentioned. PSB styled is kind of intriguing. Get a nice chuck and throw some anchos, negro and various other spices in there. I don’t have any specifics on what I would add but I’m going to give it a go soon.
     
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  17. Old_Gregg

    Old_Gregg Well-Known Member
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    Smoked beef cheeks.
     
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  18. lfriend

    lfriend Well-Known Member
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    20211118_211416.jpg

    Sure is a beaut.

    Anyone have any good/bad things to say about the Meater Bluetooth probes?
     
  19. Joe Withabee

    Joe Withabee PS I have sifulus
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    Mine run through the batteries with every use, but it’s definitely faulty and I’ve been too lazy to send them back
     
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  20. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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  21. Detlef Schrempf

    Detlef Schrempf Well-Known Member
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    Turned out good, achiote adds an interesting dynamic to the exterior, would happily do this again.
     
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  22. Jeffrey Lebowski

    Jeffrey Lebowski Obviously you're not a golfer
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  23. GGCD

    GGCD The most wasted of days is one without CUM
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    I've never had an issue with batteries, but I've had connection issues due to the sensor getting covered with smoke and I have to reallllly scrub them until they work again, which gets a little annoying. I only got it because the block isn't an eyesore on my counter.
     
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  24. GGCD

    GGCD The most wasted of days is one without CUM
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    What do you guys use to light your charcoal? Been having some issues here and need to upgrade.
     
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  25. bigred77

    bigred77 Well-Known Member
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    Weber 7429 Rapidfire Chimney Starter, Silver

    + newspaper
     
  26. Willpépé

    Willpépé Well-Known Member
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    I order two at a time. They seem to last 6 months for me, give or take a few. Hate using firestarters or waiting for a new torch.
     
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  27. billdozer

    billdozer Well-Known Member
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    Same, but I use pieces of the charcoal bags to use them up
     
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  28. a.tramp

    a.tramp Insubordinate and churlish
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    I do this but sub starter cubes for newspaper. It speeds up the process slightly.

    3F2CC4C0-7940-459B-AD0E-F21EFD756B2B.jpeg
     
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  29. SpartanGA

    SpartanGA Well-Known Member
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  30. Owsley

    Owsley My friends call me Bear
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  31. lfriend

    lfriend Well-Known Member
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    I'm a big fan of the Masterbuilt squares.

    20211120_142050.jpg

    Doing Thanksgiving here today so we can enjoy a nice meal before going to the inlaws for Thursday.
     
  32. Degausser

    Degausser Well-Known Member
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    I've been tasked with smoking the Thanksgiving turkey. Help.
     
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  33. a.tramp

    a.tramp Insubordinate and churlish
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    Start thawing it now if frozen. Then wet brine it 24 hours before.
     
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  34. Degausser

    Degausser Well-Known Member
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    Yeah, it's already thawing. Walk me through a wet brine as though I'm a dumbass.
     
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  35. a.tramp

    a.tramp Insubordinate and churlish
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    1g water: 1C sugar: 1C salt (quart: 1/4C: 1/4C) mix thoroughly.

    I add crushed garlic, fresh & bruised (smash with flat part of knife) rosemary, black peppercorns
     
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  36. Joe Withabee

    Joe Withabee PS I have sifulus
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    How exactly are they breaking? Torches should last you years
     
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  37. Willpépé

    Willpépé Well-Known Member
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    The ignition switch. I currently just use a lighter to light mine now. Also I keep mine outside, I’m Sure that has some contribution to the reduced life.
     
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  38. SpartanGA

    SpartanGA Well-Known Member
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    tough part for a whole Turkey is where to brine it refrigerated.
     
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  39. a.tramp

    a.tramp Insubordinate and churlish
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    I am fortunate enough to have a garage frig for nothing but beer and big cooking projects. A 5 gallon bucket (restaurant quality of course) does the trick. I also have a couple rectangular restaurant food bins with lids that work.

    Degausser low key has a mansion so I am sure he has the frig space.
     
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  40. bigred77

    bigred77 Well-Known Member
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    Wait, yall don't have walk in refrigerators?
     
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  41. Degausser

    Degausser Well-Known Member
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    I very much have a full size garage fridge/freezer.
     
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  42. a.tramp

    a.tramp Insubordinate and churlish
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    Also, a cooler with a heavily salted ice water bath with whatever container you can fit a wet-brined turkey in slid down in the ice bath works just fine.
     
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  43. Willpépé

    Willpépé Well-Known Member
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    Use a big ass cooler and keep it on my back deck. My brine has a ton of ice in it as well so never a concern plus it’s usually 30s at night. Currently slated for 21 degrees as the low next Wednesday (fuck me).
     
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  44. jbr

    jbr Well-Known Member
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    My stick burner wood for next year. 8ft at the bottom and 10ft at the top. All white oak.
     
    #31645 jbr, Nov 20, 2021
    Last edited: Nov 20, 2021
  45. lfriend

    lfriend Well-Known Member
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    Before I had a garage fridge, I would just get a big bag of ice and it kept it cold overnight np
     
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  46. bigred77

    bigred77 Well-Known Member
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    Well done :notobamanotbad:

    Is it fresh cut and split?
    I have no idea what seasoned white oak looks like
     
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  47. jbr

    jbr Well-Known Member
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    Cut last week and split today
     
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  48. bigred77

    bigred77 Well-Known Member
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    My BIL bought a splitter a couple of years ago and it's the best investment he ever made, imo
     
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  49. jbr

    jbr Well-Known Member
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    I bought one two weeks ago and have split a cord in that time. It’s awesome.
     
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