The psb was delicious, but I woke this morning with the most violent shits. May take it down to 2 jalapeños and more onion and bell pepper next time.
The level of heat that jalapenos provide can just be so volatile. There are plenty of ways to add heat later on without blazing the entire roast with spice.
While moving my BGE this weekend I dropped the ceramic rain cap, so I'm now in the market for a replacement. I like the ability to put the ceramic cap on to lower the temp and relatively quickly kill the fire, but I'm tempted by an "upgrade." Any thoughts one way or another on the items below?
I have the Smokeware and really like it so far. It's convenient and has held up well over the last year or so
The Pit Room in Houston today. Beef rib was decent, the rest was a big step below Pinkerton's from yesterday.
I have the one on top and frankly don't care for it. I can't get the egg as hot with that thing compared to pulling the pinwheel cap off altogether.
Want to get a steamer/warmer. I realize a yeti would accomplish the same thing, but I want to be able to keep it at 140* as the Franklin rumors go. Anyone got a brand they've found?
I also went a long time with just the iron pinwheel and no ceramic top. It's not the end of the world.
I would say the beef rib was the only part up to what I've made at home. The brisket from Pinkerton's yesterday was similar to a great beef rib. Today's was on the border of dry.
I don't know why I'm surprised to see a red knife in your arsenal. I should know that you are one of kind. Keep doin' you, brother.
So I’m going to attempt a bone in prime rib on the egg tomorrow. Any tips plz so I don’t end up ruining it ty. I’ve never done it on the grill before, usually just in the oven.
I would get a broken mini fridge and some kind of small heating element, unless it's for travel in which case these things are great.
I never really thought about it but I have a kegerator we don't use and it just so happens full size foil pans fit perfectly. When I do big cooks I use it to cool stuff for the next day. It's basically a BBQ fridge now.
This is what I do, adjust meat temp if you don't like med-rare. Rub with minced garlic (10 cloves for a 6lb roast). Sprinkle roast with rub of 1 part kosher salt, 1 part coarse black pepper and 1/8 part ground rosemary. Smoke at 200-250F until it hits 118F (3-4 hours), then remove and rest for 30+ minutes until ready to eat. Then sear for 6 minutes at 500-550F in the oven.
Pulled the brisket off. Not sure how the flat is going to turn out but it tastes good Cubed the point for burnt ends
Went to Walgreens today and a dude with a big smoker was set up in the parking lot of an auto store across the street, popped by. I had no cash and that was all he could deal in. He gave me a rib to sample. wish I had taken a pic. May have been the best rib I have ever had. He's back next weekend so I'll ty to grab pics.
was a guy when i lived in oregon who failed his physical to continue being a boat captain or something and started a food truck doing bbq was incredible, best bbq I had in the whole state, his bbq breakfast burrito especially business side didnt seem to go great and passed his physical about a year later so went back to working on boats
This dude changed to work 3 days at his regular job and 3 days to BBQ, young guy. He has a future. His mom was there and made the sides, excited to try those.
Matt’s BBQ is amazing. But I think he became ‘big’ after you left. Still out of a cart but next to Prost on Mississippi. Learned under a few different techniques/places with his last being in Texas. Made me realize how fucking bad my bbq is.
i also never hit a ton of the portland spots for bbq, i'd heard of matts before i left but never got there. brother still lives north of the city so will be back fortunately. oregon bbq company in the albany/corvallis area is decent too if you're ever in that area, i assume they're still around as they kept opening more sheds.
Oregon is great for food, but BBQ isn’t one of them. Weirdly, where I grew up in Nebraska, isn’t either. Like a lot of foods, the minute you get ‘great’ from the kind you are trying it changes your entire feel on it. Reading Franklin’s BBQ book told me that even more. But that’s good, and that’s why it’s awesome.
Found a new Q spot. It's not on any of the Atlanta lists, but the pulled pork and brisket may be the best I've had. Gonna give it another try to be sure, but this place is only 5 minutes from the house. I found the place by accident. Saw light blue smoke....smell of hickory. Hole in the wall. Heavily used, but huge smoker out front next to an impala on 22's. Walked inside and got a "what's good my boy" from a guy that looks just like d-roc from the ying yang twins. Every box was double checked. 10/10 on the bark. Same for moistness. Great bend. Best brisket I've had outside of Austin TX. I'll need to try it again to make sure it wasn't just because I was so surprised, but this is headed towards being best in the city. https://www.smokeyjacksb-b-q.com/
I smoked some ground lamb 2 weeks ago and it was fucking dynamite. I love lamb but honestly never thought it would give it that much flavor. I’ve done beef before and it wasn’t worth the time in that experience.