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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
Yeah? Didn't even consider getting a nice cooler, what do you suggest?
Sea foam green yeti
What did you decide?
Make sure you pre-heat your cooler
I throw a couple leftover foil-wrapped pavers in my smoker for a few hours, pull them when I know I'm close and set them in my cooler first. Thermal mass stuff.
I use a Coleman from 1990s for mine. I wanted to upgrade for the last few years but I always see the prices and Yao. FWIW I use my cooler more for food than drinks. Cleaning clams, brining and resting meat.
That’s a great idea, how hot do they get? Also the more I smoke and read I’ll throw damn near anything in a cooler for a long period of time with no concerns. I genuinely think pork and brisket are better for it. At least for my crack attempts at it, granted I’m not cooking for any competition or anything.
Gonna do burnt ends tomorrow, haven’t chosen what method or meat yet
I'm disappointed in you
You better post pics.
Costillas in a pile just soaking up some smoke
Shit sorry texasraider
that looks like you threw a fetus on the grill covered in pepto
I may or may not have gotten these a little too crispy. Mustard base then rubbed with Meatchurch the Gospel
Fuck if I know, given enough time I assume they got as hot as your cooker. I don't have a probe that slides into concrete.
You just don't know what good is
Just wanted to say this looks amazing
Oh you know it (as long as it turns out well lol)
I’ll let you know. I have one of these.
short rib hash
This partly inspired me. I’m making short rib tacos tonight (not grilling it’s raining)
I've really been wanting to do this brisket melt I keep seeing on IG.
Brisket with some BBQ sauce in the pan. Then melt the fuck out of some cheese in another pan so it almost is like a sheet. Then put the brisket on it and fold thr cheese around the meat
Smoking oxtail then braising in beer mixed with bullion cubes.
Btw Hamms is good beer for the smoker and the tummy
First time smoking short ribs on the kamado tomorrow. Anything I need to know rub wise? I usually just make my own.
ALSO making my own fries.
I am not much of a fish eater for the most part, but I just smoked some salmon filets and cod filets and they came out delicious. I put the salmon on an English muffin with cream cheese, capers, tomatoes and scallions.
I only use s&p
Smoked beef I pretty much stick with this
2:1 coarse black pepper/salt is all you need
Srs make fries this way it’s easy and the best way
salt & pepper. that's all did this weekend and anything more would have been a waste. hate to be cliche, but it's such a delicious cut of beef, just let the meat speak for itself
Doing short ribs and my kamado says temp is right at 250, but my digital thermometer is giving an ambient temp reading of 270.
who do I trust on this one? I feel like somebody owes me money.
just checking in - new to this thread but hoping to actively follow along. Got my Traeger Ironwood 2 weeks ago and am already hooked a few cooks in (pulled pork, whole chicken, & tenderloin). Still a long way to go but early returns are promising. Having ppl over where I'm cooking on it for the 1st time this weekend and doing a pork shoulder so we'll see how it goes.
First short rib on the kamado has been pulled and is in the cooler resting.
this was my last pic I took about an hour ago.
Grates looking very fresh.
End product. Didn't take great pics but it smelled really fucking good and we were hungry.
Looks amazing. Well done!!