***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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    1. Shut all vents and put lid on immediately following removal of last food item.
    2. Next day put remaining coal in a metal lidded bucket for next use. Clean out ash. Do not let ash set in your grill or it will collect moisture and cause issues down the road.
     
  2. bigred77

    bigred77 Well-Known Member
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    if you dont have one already, get you a charcoal chimney for starting your coals
    its a game changer, and the reason i haven't evrn considered lighting my gas grill in years
     
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  3. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    Purchased one with the grill. Any tips on use? I have used them before on vacation and what not but it seems like it takes a long time for them to catch fire.
     
  4. Fafa fofo

    Fafa fofo Tell me 1 thing, 1 thing BACON can't improve...
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    Newspaper, and open air lighting. Full Chimney with lump typically gets a solid go within 5-10 minutes of flame to paper.
     
  5. bigred77

    bigred77 Well-Known Member
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    i started out using those weber starter blocks under it, they seem to light things up pretty quick
    but i use crumpled up newspaper now because im a cheap ass
    i also use my propane plumbing torch to light the news paper, as it seems to light up the paper faster than a regular lighter
     
  6. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
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    I saw Royal Oak charcoal starters at Home Depot recently. Has anyone tried those?
     
  7. Baron

    Baron Well-Known Member
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    the brisket/flat yesterday my neighbor did on my akorn went exactly as planned, terrible. lol
     
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  8. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    I'm very new to charcoal. Can someone explain the benefits of lump over traditional briquettes?
     
  9. Baron

    Baron Well-Known Member
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    my dog was the only one that could chew it lol
     
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  10. Fafa fofo

    Fafa fofo Tell me 1 thing, 1 thing BACON can't improve...
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    The lump is used in the long term smokes, but I also like it for getting higher heat on the egg. I don't even use briquettes anymore, but mainly cause it sounds French, and fuck that.
     
  11. billdozer

    billdozer Well-Known Member
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    http://virtualweberbullet.com/charcoal.html

    I use parts of the charcoal bag instead of newspaper. Don't have to throw it away that way.
     
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  12. cutig

    cutig My name is Rod, and I like to party
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    Lump = actually wood. Briquettes are compressed stuff. Lump lights quicker, burns hotter. In my experience briquettes burn longer but I use almost exclusively lump now. Seems to be a cleaner taste.
     
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  13. jbr

    jbr Well-Hung Member
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    I do all my grilling and smoking on a kettle (for now).

    1) Use the chimney for starting your coals and searing your meat
    2) I went with a Slow 'N Sear for smoking which has been great
    3) Temp control is a pain in the ass; holding between 225-275 is good enough
    4) Like a.tramp said, keep it clean
     
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  14. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    Can you light lump just like the briquettes in the starter chimney?
     
  15. Bert Handsome

    Bert Handsome I'm sorry, the card says Moops
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    One tip I experience, if you rush the lighting process (spread/mix the coals around) too soon it will just take exponentially longer to heat up to temp. It's the most common mistake I make when I'm in a rush. If you are in a hurry, light a small amount of coals and let them get super hot and add more unlit coals once those get going.
     
  16. BIGASSTITTIES

    BIGASSTITTIES Fan of: BIGASSTITTIES
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    Honestly for temp control... I have the traeger for anything like that. I really miss being able to sear a good steak or chargrille a burger hence the addition of the kettle to my patio.
     
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  17. bigred77

    bigred77 Well-Known Member
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    i use kingsford blue bag briquetts for 90% of grilling mostly because of its consistency
    i use lump every now and then to start the smoker and sometimes to grill, my issue with it on my kettle is hot spots, and the log sizs variance seems to be the biggest factor there

    lump seems to work well in ceramic egg style cookers, which i do not own
     
  18. bigred77

    bigred77 Well-Known Member
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    thats what i do
     
  19. dawgonit

    dawgonit Like James Brown only white and taller
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    1000% this

    kettle will last a lifetime if you follow this strictly. otherwise it's good for a few years before it starts to fall apart.
     
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  20. billdozer

    billdozer Well-Known Member
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    I use half briquettes and half lump. I like the combination better.
     
  21. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I’ve always lit lump in my chimney. I like the wax cubes but newspaper or paper towel with a little oil works well. You know you’re ready when the top of the thing looks like a jet engine.
     
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  22. bigred77

    bigred77 Well-Known Member
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    Maybe im just lucky, but all i do is shut the vents immediately upon pulling last food item
    i never clean out the ashes until i get ready to use it again and i am loading the unfinished charcoal in the chimney, and i dont empty the ash catch bucket until its full (several uses)

    i got my kettle about 8 or 9 years ago and it sits outside uncovered, but shows no signs of giving out any time soon
    lid handle is dented from a drop or two when i missed the hook, but other than that it has aged outstandingly

    i have honestly been thinking about buying a new one just because i want one for the new fancy handles and built in lid thermometer, got an excuse to give my old one to a step son who is out starting on his own too...
     
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  23. billdozer

    billdozer Well-Known Member
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    Pork loin roast

    [​IMG]
     
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  24. laxjoe

    laxjoe Well-Known Member
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    Got a butterflied turkey in the fridge dry brining for tomorrow. I'm so winning this BBQ contest:nomnom:
     
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  25. cutig

    cutig My name is Rod, and I like to party
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    Making a pepper stout beef tomorrow. Instead of a chuck, I got a bottom round. I think it's ~4lbs. Should I just assume it'll cook the same way? I don't imagine it turning out any different, but I could be missing something
     
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  26. fish

    fish Impossible, Germany
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    Bottom round is pretty lean. I'm not sure it's going to be very tender or moist when done. Pretty much the only way I'd approach that cut would be to season, sear, and cook to 125* internal.
     
  27. cutig

    cutig My name is Rod, and I like to party
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    Yeah, I was kinda hoping the braising after it smokes would be enough to keep it moist?
     
  28. spagett

    spagett Got ya, spooked ya
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    Or you just buy a torch attachment and take the jet engine to the lump... just a thought. If you're a pyro, you'd love it.
     
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  29. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I use a MAPP Gas hand torch to light everything, it satiates my inner pyro.
     
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  30. cutig

    cutig My name is Rod, and I like to party
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    Psb with a top round worked excellently
     
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  31. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    :rules:
     
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  32. The Fuck Lion

    The Fuck Lion Well-Known Member
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    BBQ bros,

    I have a couple turkey breasts that I plan to smoke next week. Any recommendations? Specifically rubs and such.

    Ty
     
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  33. dawgonit

    dawgonit Like James Brown only white and taller
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  34. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Anyone have pheasant recipes? BBQ or not. My dad is going out Wednesday and wants me to do something with them.
     
  35. hawkeyeOUTeast

    hawkeyeOUTeast Well-Known Member
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    The only thing I remember about my dad cooking pheasant when I was little. He put PepsI in it. Just something that stuck out to me since we never had soda in the house as a kid.
     
  36. bigred77

    bigred77 Well-Known Member
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    i love phesant hunting but never had much success cooking it, especially on the grill
    its just dries out too quick
     
  37. a.tramp

    a.tramp Insubordinate and churlish
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    Growing up my mom made something similar to this. She used cream of mushroom instead of half and half and cooked it to completion in a lidded electric skillet. This prevents the dryness that has been brough up and is delicious.

    One of my favorite meals, need to get some pheasants and make this soon.

    http://allrecipes.com/recipe/216196...ContentType=amp recipe&clickId=amp_directions
     
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  38. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    We actually discussed this exact recipe. I'm assuming a braise is the way to go, but brine, bacon wrap, and smoke has me intrigued even though I've never heard of anyone doing it lol.
     
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  39. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    Wrap it in a lot of bacon.
     
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  40. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    cook the same as dove with japs wrapped in bacon.
     
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  41. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    Not the preferred nomenclature
     
  42. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Never done dove either.
     
  43. bigred77

    bigred77 Well-Known Member
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    best way to cook dove involves throwing it in a trash can
     
  44. a.tramp

    a.tramp Insubordinate and churlish
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    :out:
     
  45. bigred77

    bigred77 Well-Known Member
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    dont get me wrong
    i will cook and eat the shit outta some jalapeno stuffed, bacon wrapped dove breasts...as long as somebody else is doing the prep work, ifucking hate the prep, its just too much work for the amount of meat/flavor involved
     
  46. NoleNBlue (Ret.)

    NoleNBlue (Ret.) The fuck is that? It's an armoire.
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    Idk man, zedalis will do most anything for meat flavor
     
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  47. Zack Zedalis

    Zack Zedalis Silver Foxin'
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    In my mouth! I like it in my mouth!
     
  48. bigred77

    bigred77 Well-Known Member
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    if he wants to come to my house and tend to my meat so he can put it in his mouth, then i just say make an appointment
     
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  49. TimJimothy

    TimJimothy Well-Known Member
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    Cut the pheasant up into bite size chunks. Marinate it in equal parts buttermilk, A1 sauce, Heinz 57, and Worcestershire. Take chunks out of marinade and coat in your favorite breading. Fry. Eat.
     
  50. One Two

    One Two Hot Dog Vibes
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    [​IMG]
     
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