Lump charcoal first and foremost, some brands better than others. Also do you have cast iron grates? Hold heat better than the factory grates and give a better sear
I appear to be F'd. I am busy all weekend and was hoping for lunch on a Monday before airport. Well, that ain't happening. Monday is BBQ closed day.
I like the Fogo Premium for my longer cooks. For high heat cooks or cleaning, I use the cheapest lump I can find. All you need is the heat.
fuckin weird man. The past two times I’ve tried to go nuclear— specifically for pizzas— with my lump it has stagnated at 600. I use a stack thing, I provide a ton of fuel, and have an air blower to get it spicy.
1. Stack thing? 2. What brand of lump? 3. Is the grill base clean of ash? If you’ve got ash buildup it will inhibit air flow which will hold temp down. Same if you’ve got a bunch of tiny pieces of old lump remnants at base of firebox
idk man it’s like a cylinder with a handle and you can put coal in it then light beneath it to jumpstart the whole process? cowboy jk that was the last one, blues hog I thought it was but maybe I need to take it all apart and vacuum the bitch out
Charcoal chimney starter. You’re using that just to light and then spread it out in the cooker, correct?
Make sure you are using it just to get them going. If they get “fully involved” before transferring to the grill you’re losing a lot of heat. Also I’m not sure how big your chimney starter is but I think if you are trying to get a hot fire it wouldn’t hurt to use more coals
That makes sense, maybe I’ll shorten the time for the starter. And I do add extra fuel. I tried putting it beneath the lit coals, and above the lit coals. Both stagnated. I know it works because the first time I did steaks I set it wide open and went inside. Farted around probably posted on TMB went back out and it was like 900°. I’m gonna try cleaning it more thoroughly in case I’m missing something. Inshallah hot za.
Easiest thing to do if possible is to take a leaf blower to it during a windy day. I understand not everyone can do that based on where they live, but if you can, that's certainly the quickest way to clear out old ashe.
I certainly recommend not having lit coals when you clean it out. Day time is more fun, however air still blows ash at night. I speaking more in terms of how close in proximity you are to a neighbors home, if it's not windy it can look like Mt. Vesuvius just went.
https://www.southernliving.com/food/bbq/barbecue-restaurants-2022 this is a bad list and they should feel bad
The only top ten place in Georgia is horrific. Dreamland is really bad chain bbq as well. Is Scott's any different than Rodney Scott's they already listed?
https://www.southernliving.com/food/bbq/barbecue-restaurants-2022 Pretty solid list. So far I've visited: Rendezvous (#47) Home Team (#38) BBQ Center (#37) Valentina's (#34) Dreamland (#32) Kreuz (#26) Southern Soul (#24) Cattleack (#12) Lewis (#10) Lexington (#8) Franklin's (#6) Cattleack being on the list is wild, but so deserved. I've represented them since they first opened their doors. Open like twice/week for lunch only with no set hours. Some days the owner just sends out an email saying he'll be open that day until he runs out of food. In a tiny strip of businesses tucked between warehouses in a God-forsaken suburb of Dallas. Food is absolutely killer. Dreamland and Franklin's both too high.
Have some jalepeno/cheddar/deer sausage that has been in the freezer for 2 years vacuumed sealed. Was thinking about busting it out today. Not sure how long that will stay ok in a freezer.
What's your favorite way to do wings? I typically just throw some rub on them, put them on the egg , and then finish with various sauces. What are your favorite finishing sauces for wings?
Rub, smoke, flash fry, and sauce Latest favorite finishing sauce is put a whole bottle of chili garlic sauce in a pan, and simmer until it starts to be hard to scrape off the bottom Then deglaze with some raspberry lemonade and let it heat up the lemonade while stirring Then toss the freshly fried wings in that sauce
I like a flash fry finish. My wife prefers not fried so I usually just crank up the heat at the end for a crisp.
Best wings I’ve ever made, I used a light coat of cornstarch and let air dry on a rack in the fridge for 12 hours or so, then added my rub, before setting the smoker at 400 and letting it ride. Sauces some but left the others dry. All were delicious.
Since y’all are talking deep frying. Friend of mine majorly fucked up chicken fried steak a bit ago on his first attempt. Breading didn’t crisp up and was soggy/falling apart. Gave him some tips but think he could benefit from more
For you guys who fry try fry away, it solidifies the oil so you can compost it or whatever, makes clean up much easier once you’re ready to pitch your oil.
Fry Away, it’s a product you can buy on Amazon. You mix it into hot fry oil and when it cools it coagulates and then you can throw the big blob of congealed oil away, it’s nice.
I use baking powder and a SPG mixture and let them rest on a baking rack for an hour or so. Then smoke at 350-400 and toss in whatever sauce I am feeling. May have to try the cornstarch method you mentioned.
I’d definitely go for more than an hour to see what the difference is. Like I said, I had great results with letting them sit overnight.
I’ve been drinking, but for the life of me I could not understand the first part of that sentence. Thanks for the clarification.
Ones on the left are with Special Shit and the ones on the right are sriracha as a binder with the last little bit of a spiceology black truffle sriracha rub and SPG mix.