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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
that rub going to be divisive
Haha I added some to the empty spots before I put it on. What are you cooking today?
Do not threaten me with a good time
Again fighting the shit out of baby backs, God I hate ribs.
I have no idea how ribs can be a fight
I'm bad at them. I got a late start, and well, I have a block for some reason. I can kill most everything else but ribs kill me. Especially Baby Backs. I can knock tips out of the park, but I just struggle like hell. These are resting. Hope they are ok.
Oh. Never fancied it.
How can you not like brisket
No pics like an ass, but my ribs turned to be the best I have done. Combo of temp and bend test worked.
Trash human, imo
There was a thread on here a long time ago with a poll asking if you like pork or brisket better. I was young dumb and living in West Virginia at the time and voted pork.
Now, give me an elite brisket over an elite pork
Bad pork is better than bad brisket but good brisket is the best of all the things
Yes, any idiot can make pork good
That's a lot of gray.
Shared it with the wife. She likes medium well. I like medium rare. Compromised with medium. Picture doesn’t really show it. But I appreciate your input.
Let’s see your cook.
Couple strips from this weekend
Looks good. See how easy it is not to be an asshole?
Not fancying brisket I don’t even
I’d like to chime in on the bad brisket talk.
When I met my wife’s family for the first large, Jewish family holiday, I was excited to learn that brisket was a centerpiece of these meals.
What I was not excited to learn was that their brisket is an oven-roasted, sweet and sour variety.
Ever since, I have “volunteered” to handle the brisket, and have done so by picking up 5lbs from Heirloom BBQ every single time. The upcoming high holidays will be my first attempt at smoking it myself.
Is it normal for your egg to fluctuate temp like crazy during a long smoke? I've never been able to just set up the vents and not worry about it. I will have it on 250 and then check it in 30 minutes and its 300. Then I'll mess with the vents and come back and its 200. And it just jumps around. Only thing I can think of is the gasket that I burnt up when I first got my egg. A big piece of the gasket is missing/peeled up. I may replace that. I also might just get one of those gadgets that regulates the temp for long smokes.
I also have no idea how people are doing 5 hr smokes for baby backs. I typically find that at 250 they are done in 3.5 hrs at the most. I will admit that my egg was running a little hot because of the aformentioned problem , it was at 250 for park of the smoke and 300 for part, but I did babybacks for 3.5 hrs a few weekends ago and they were terribly overdone. They were a smaller slab I suppose.
You probably have an air leak either through the gasket or if the top and bottom lid aren't closing flush. You can mess with the metal band that goes around the lid
Either this or what is your initial set up process? I used to have a problem with this on a Kamado Joe and realized I was letting the coals get too "fully involved" on the pre heat. A bunch of lit coals cooling and re heating was causing big temperature swings.
Not really BBQ but my dad finally gave up on buying $400 gas grills every couple years and bought the high end Weber, got to use it Monday. That thing is so damn nice, it's also on NG which is great.
Lyrtch wasn't it you whose mother in law's neighbor got beheaded with the natural gas?
beheaded might be strong but yes
It was hyperbole but that's what always comes to mind when I hear natural gas grill these days
MIL also somehow set her porch on fire with hers and ruined the super expensive built in grill area
Sounds like these people need to be using Union pipefitters.
And turn off the gas cock after use. Also propane=/=NG
What’s everyone’s thought on the “vision” grill at sams club?
I didn't buy mine at Sam's but it works great, well thought out as far cleaning and temperature adjustment goes. Apparently there are models with a plastic top vent, I don't know about that.
The one I saw at sams yesterday was cast iron for the vent
I got the Plaza series and a propane insert (which I have yet to use). It’s great at smoking and searing, just works extremely well. My only complaint is the finish on the handle and side shelves is flaking off and looks bad, but I’m going to refinish them at some point so it’s no big deal.
We talked Visions on 346 and 347.
How hot will the propane insert get the grill?
It states 26,000 BTU's but I'm really not sure, when I've exhausted the charcoal in it now I'll give it a go and report back.
I've had it over a year and haven't bothered because the charcoal setup is so easy.
Lighting is awful but those are thighs and a baked potato.
New lemon and herb rub is surprisingly tasty