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

150 so long at it has already been fully cooked. That heats it up to the no danger area.

 

My personal rule of cooked proteins in the fridge is to discard after 5 days. How 'bout the rest of you?

 

If it’s just for me I’ll go longer.

 

Current status

 

What's in the bacon?

 

Chicken thighs, seasoned and then wrapped in bacon and covered in a vinegar based bbq sauce. My Puerto Rican brother in laws recipe.

the halves are ala billdozer

 

Should wipe those skid marks off your plate for better presentation.

Spoiler

 

Come along nicely

 

To wrap or not to wrap?

 

yeah agreed. I usually never take photos of anything. I’m trying to be better at it.

 

Not gonna wrap since is going in sous vide. I have to leave here shortly for dinner plans so I will probably even be finishing it in sous vide while I am out.

 

I’ve been wrapping everything on the Workhorse once the color is good and the fat is rendered. I don’t even temp anything, I just wrap once shit is squishy.

I was team no wrap but am now team offset wrap.

 

I'm 100% wrap my brisket in butcher paper, butts in foil
I decide when to wrap based on the look of the bark
Same as you with temp, I don't temp anything but the temp of the cooking chamber until fairly long after it's been wrapped. No reason to


Also, I'm only doing briskets in the offset from here on out.
There's just something missing from it when I've done one on anything else

 

The popularity of drum cookers on the competition circuit has me thinking I need to add one to the repertoire, partly just to try it for cooking one brisket at a time
But the popularity seems to have driven up the cost, and given the fact I have 13 other outdoor cooking apparatuses, and I think I probably shouldnt

 

Do it.

and report back

 

I’m tipsy and don’t think I can abstain from buying a pellet smoker in the next hour. May run by Ace (Wife driving). Want to have brisket ready in time to watch the Huskers take the field Saturday. Don’t really want to drop more than a grand. I’m good with a bigger Traeger, right? Or am I making a huge mistake?

 

This is my kind of post…off the cuff big purchases under the influence.

 

Feedback on Traeger lately has been that it's overpriced relative to competitors. My buddy has a Green Mountain that has worked out really well and Rec Teq has a good reputation

 

Get a Green Mountain and stay under $1k or get a Rec-Tex and spend the entire grand

 

Thanks friends. Was reading Traeger needs Super Smoke mode to actually get a decent smoke ring. That true of the others / they have something similar?

 

just get a yoder

 

or just go cheap and buy an oklahoma joe at the ACE and just drink all night while smoking a brisket!

 

You wrote that with such passive authority that I’m feeling like okay, maybe. Double the budget for a YS480S, probably miss this weekend… but really I’m just looking to get in the ballpark of back home flavor. Can’t begin to express to you all how fucking awful BBQ is in Central California, but I don’t have time for traditional

 

Do you need me to ship you a gallon of Bodacious sauce?

 

Good looking out, Joe. I’m good though lol

 

damn you texans and your shit ass sauce.

 

TIL this is a take. Is it the sauce or the Texans you hate? Seems overly adversarial for something optional and served on the side

 

Thanks EMAW FC for the rub

Spoiler

it was a plentiful Secret Santa gift. Ive given out a bottle or three to friends.

 

Yes.

 

I looked after watching a few of that BBQ USA show and laughed. I would love to use one but I just think they are outrageously priced. I get that shipping could be a factor for a lot of them, but anyone who carries them locally are the same.

BTW, BBQ USA show is garbage.

Symon's Dinners cooking out is a great watch though. Premise is he's using fire in his back yard for everything he makes. Some good ideas for sides or additional meals on the smoker. I had the DVR set to record and you can blast through them in 15 minutes without the commercials.

 

Gave my Rt-700 a deep clean today and set up a probe to compare grate temp at center to the built in pit temp probe. About a 30* degree difference (set at 250, grate temp was 279).

Adjusted the temp offset in the settings and got it back to within 4 to 5 degrees.

 

They are alright =\

 

Pork loin or flathead?

 

Baby backs? What temp and for how long?

 

Yes.
Couple of hours around 275-300 ish.

They will eat fine.

 

Did they need more time? What was wrong with them?

 

Lack of bark seems obvious.

 

That and “a couple of hours” is what gave it away

 

Cashed in a rain check for $0.99/lb

 

A wing story in pictures



Wings smoking for about an hour at 250 (in progress)

Then gunna be fried (pics coming)

Then this

 

Fries while the wings smoke

 

Student loan forgiveness Recteq RT-700 just ordered

 

Next steps in progress


Out the smoke


Coming out the fryer


Siriacha sauce started

 

Fucking crinkle cut frozen fries were such a childhood staple for me. My mom would cook two bags for a family of five and season them with salt for a family of eight. The woman loved to watch her children eat.

 

On the right, obvs. All my clothes said "Husky". In 1981, being an overweight child was definitely an anomaly. Made some aspects tougher but I know it only came from a place of love.

Sorry guys, just processing some family stuff with a couple of IPAs in me.

 

Holy cow these are good
I'm surprised how much the sweet comes through, but the siriacha heat still lingers on the lips after your done