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.
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
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.
Newspaper, and open air lighting. Full Chimney with lump typically gets a solid go within 5-10 minutes of flame to paper.
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
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.
http://virtualweberbullet.com/charcoal.html I use parts of the charcoal bag instead of newspaper. Don't have to throw it away that way.
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.
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
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.
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.
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
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.
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.
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...
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
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.
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.
BBQ bros, I have a couple turkey breasts that I plan to smoke next week. Any recommendations? Specifically rubs and such. Ty
Brine and then http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html
Anyone have pheasant recipes? BBQ or not. My dad is going out Wednesday and wants me to do something with them.
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.
i love phesant hunting but never had much success cooking it, especially on the grill its just dries out too quick
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
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.
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
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
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.