***BBQ Redux Redux thread - OP with knowledge of the board***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. billdozer

    billdozer Well-Known Member
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  2. bigred77

    bigred77 Well-Known Member
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    That's the billdozer we know and love
     
  3. Tommy Jefferson

    Tommy Jefferson Well-Known Member
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    How are y’all smoking your wings but still getting crispy skin? I’ve tried smoking low at 250 then cranking up to 375 but that doesn’t get the skin as crispy I’m looking for. I’m trying to avoid an air fryer if possible.
     
  4. billdozer

    billdozer Well-Known Member
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    If no deep or air fryer, I put them directly over the coals for a few minutes, turning constantly.
     
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  5. cutig

    cutig My name is Rod, and I like to party
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    375 isn't hot enough. What are you cooking on? You want to go from the smoker to direct heat
     
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  6. Tommy Jefferson

    Tommy Jefferson Well-Known Member
    Nebraska CornhuskersKansas JayhawksKansas City RoyalsKansas City Chiefs

    Cooking on a RecTec
     
  7. Payne's small lungs

    Payne's small lungs Well-Known Member

    for every 12 wings I put 2 tablespoons of rub and 1 table spoon of corn starch in a zip lock bag. Shake em up and throw them on the rec tec. Was reluctant to do it but a guy I worked with swore by it. Usually smoke them low for an hour and then crank it up to 400, flip them after 20 mins and cook to internal temp of 175.
     
  8. Oranjello

    Oranjello Well-Known Member
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    Absent a fryer, I’ve never been able to get crispy smoked wings, but have read a lot about it in the last few weeks and corn starch seems to be a consistent answer. Also letting them sit uncovered in the fridge to dry out the skin supposedly helps.
     
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  9. THEBLUERAIDER

    THEBLUERAIDER Well-Known Member
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    Pretty nice little Sunday. Lunch for the week.
     
  10. Biship

    Biship Well-Known Member
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    Cross post

    sous vide tri tip then seared on the new broil king gasser
     
    #19860 Biship, Mar 1, 2020
    Last edited: Mar 1, 2020
  11. Joe Withabee

    Joe Withabee Rock that Scoober
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    Waffle iron changing the searing game
     
  12. Willpépé

    Willpépé Miles of D.
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    Those 90s are never wrong.
     
  13. fish

    fish Impossible, Germany
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    That’s a good looking piece of meat. Quick question, do you slice the entire thing for service because you know the entire thing will get eaten? I slice as needed for portions because an intact piece of meat keeps better for leftovers.
     
  14. 941Gator

    941Gator TMB's resident beach bum
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    Florida Gators

    Quick question, do you do it my way or are you a moron
     
  15. Willpépé

    Willpépé Miles of D.
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    Hi, I’m a moron.

    That said, making some cabbage on the smoker tonight. Always turns out beautifully. Pics don’t really do it justice but if anyone is interested dinner is at 1930 eastern.

    Cook up 4-6 slices of bacon on the stove, cut up first. Caramelize onion in bacon fat. Add some red pepper flakes for heat if you like, or omit. Garlic at the end for a minute. Core green (tried red for this and it’s complete shit) cabbage and out the bacon onion mix in the hole. Little butter on top and salt if you like.

    Wrap that guy in some foil 350-375 for 3 hours. I’ve played with allowing the cabbage to be unwrapped at the top for the first hour to add some more smoke and it helps. It’s kind of a pain in the ass though and doesn’t impart an insane amount of flavor for hassle IMO.

    Tonight I Modified a bit, smoked a few pounds of bacon over the weekend. I pulled out 4 pieces and browned up the onion and garlic on the smoker. For fat I used some pork belly. We shall see.
     
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  16. BrickTamland

    BrickTamland You're not Ron...
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    That’s so much gotdamn work for a cruciferous.
     
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  17. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    But I respect the game :gocho:
     
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  18. bigred77

    bigred77 Well-Known Member
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  19. jbr

    jbr Well-Known Member
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  20. Willpépé

    Willpépé Miles of D.
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    Work from home, it’s a welcome event.
     
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  21. Biship

    Biship Well-Known Member
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    I actually rarely reheat

    i Eat the leftovers cold for the most part or do a quick retreat in a pan with eggs
     
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  22. Brandon Chicken

    Brandon Chicken Chow Time
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    I’ve done something similar but used a bouillon cube in the middle instead. Was pretty good.
     
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  23. Willpépé

    Willpépé Miles of D.
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    I could see that, stuff can absolutely eat up some salt.
     
  24. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    This sounds amazing

     
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  25. undrtow

    undrtow learn to swim
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    Tiger Woods

    Roasted broccoli, cauliflower, and garlic, grilled potato salad, and ribeye

    20200303_194708.jpg
     
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  26. Biship

    Biship Well-Known Member
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    Or cold in a nice thalad
     
  27. bigred77

    bigred77 Well-Known Member
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    I've never done a raichlen recipe I didnt like
     
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  28. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Wanted to smoke a tri tip, couldn't find any.

    So doing some baby backs and brisket flat. Nervous about the flat drying out, gonna wrap in foil with a lot of broth. Hopefully that helps
     
  29. bigred77

    bigred77 Well-Known Member
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    Hope you enjoy your roast

    :runforrest:
     
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  30. billdozer

    billdozer Well-Known Member
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  31. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Ribs were great. Brisket sucked. Dried out

    20200307_191102.jpg
     
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  32. bigred77

    bigred77 Well-Known Member
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    billdozer made amazing looking chicken
    Its like clockwork around here
     
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  33. bigred77

    bigred77 Well-Known Member
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    I'll never understand cooking just a flat
    If I was one of those guys on bbq pitmasters where they just get assigned a fla, I would just walk away
     
  34. Jake Scott

    Jake Scott Well-Known Member
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    Sneakers

    Hi friends,

    I need recs on grills and smokers. I’ve got a gas hookup on my back deck. I want a legit flat top. I’ve got a friend telling me to get a pellet smoker/grill. Idk what to do anymore.

    I need help.

    Thanks,
    Jacob
     
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  35. Toast

    Toast I watch you sleep.
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    Good chicken.
     
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  36. One Two

    One Two Send it!
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    MHP makes a solid outdoor natural gas grill.

    For the smoker need to know a couple things. Do you want a hands on or hands off smoker? How many people will you typically cook for? I’d also consider a Kamado if you’d like to have something that could smoke meat, cook pizza and also sear a steak.
     
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  37. Jake Scott

    Jake Scott Well-Known Member
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    Sneakers

    It can be for my wife and I or a group of 10-12.
     
    One Two likes this.
  38. Biship

    Biship Well-Known Member
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    It’s impossible to smoke just a flat.

    impossible
     
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  39. One Two

    One Two Send it!
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    I’d check out Traeger (don’t @ me) and Rec Tec pellet smokers. I love my Kamado joe classic size but only things you could cook on that to feed up to 12 would be pork and beef roasts just FYI. If you went up to a large size Kamado you’d be burning through more coal than necessary to feed just you and your wife.
     
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  40. Willpépé

    Willpépé Miles of D.
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    I do go through a fuck ton of coal. I really would like to get a mini.
     
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  41. One Two

    One Two Send it!
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    Same. Bachelor life checking in
     
  42. Willpépé

    Willpépé Miles of D.
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    I want to take that fucker with me as well. My little buddy.
     
  43. Where Eagles Dare

    Where Eagles Dare The Specialist Show On Earth
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    Didn't have time to cook a whole packer. Wanted a tri tip but they didn't have it. Kinda my only option. It wasn't awful just dry
     
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  44. jbr

    jbr Well-Known Member
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    Minimax and XL BGE checking in

    It’s the only way to roll
     
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  45. High Cotton

    High Cotton Where does this fall in our Christian walk?
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    Auburn Tigers

    My new set up will be a blackstone flatop, a BGE or Komodo Joe, and I'd like a Oklahoma Joe Bandera.
     
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  46. jbr

    jbr Well-Known Member
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    Slipped in a couple ‘turbo’ butts today

    300* and wrapped got me in and out in 8 hours
     
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  47. fish

    fish Impossible, Germany
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    Baby backs were on sale at the store today, I picked up a rack. Decided to do something different with them and cooked them in the oven (uncovered on a wire rack, ~5 hours @ 250*) with just salt, pepper, and a little garlic powder.

    They were great, roast pork on a stick. I recommend it for a nice change of pace.
     
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  48. cutig

    cutig My name is Rod, and I like to party
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    Used to do that when I lived in an apartment and couldn't have my grills
     
  49. LA window washer

    LA window washer Well-Known Member

    Anyone have experience with Oklahoma Joe’s pellet smokers? I was in Lowe’s and saw a couple.
     
  50. colonel_forbin

    colonel_forbin Well-Known Member
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    Who has a smoked pastrami recipe?