Quote:
Originally Posted by Tahyo
Myself as well. Never have used water. I once tried some spiced wine as an experiment for beef. What a waste of wine IMO.
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Quote:
Originally Posted by Tahyo
Myself as well. Never have used water. I once tried some spiced wine as an experiment for beef. What a waste of wine IMO.
About the closest I get to using any kind of liquid is once in a blue moon I like to baste some cut up pork butt that I'm smoking, with apple juice and a hint of brown sugar. I always have a pan under the meat and I'll reuse the "drippings" as a baste. I'm trying to find a picture that I thought I had. If I find it, I'll post it.
On my BGE, my spatchcock chicken is so juicey, you have to wear goggles to cut it up, but the skin isnt crispy like yours would be. I'll figure a way around that I hope. Any suggestions?
Couldn't find that picture but here's an oldie off my old Brinkman offset of some sliced pork butt and whole pork butt with a vinegar/brownsugar/oil/red pepper flake baste.
This was for a family get together here.
http://i106.photobucket.com/albums/m...ds/yummies.jpg
Is there a way to use direct heat (low coals) towards the end of your bbq session on your pit?Quote:
Originally Posted by BraggSurvivor
I was thinking the same, I would have to remove the place setter in order to do it.
By the way, awsome pic. A true brother from another mother.....:D
Haha, thanks.
If you get a chance, take a couple pictures of what the inside of your BGE looks like. I know what the outside looks like, but can't recall ever seeing the set up inside.
I was trying to recall back to the days when I used a Weber Kettle grill for a couple of years. I use to be able to do 16 pieces of chicken on that thing using offset cooking and it worked really good. I did built "tinfoil" barriers that came up to the bottom of the main grill/grate and by keeping my coals low/medium hot, it took about about and hour and a half to do chicken and it was chrispy skin. I can't stand skin on chicken that isn't chrispy... the combination of crispy skin with some bbq sauce on it... man... it don't get much better.
What type of fuel (propane, coal, etc..) are you guys using? I don't have a smoker but I do like to use my BBQ as a smoker. I like to use Apple wood or mesquite, soaked for a day before using.
I use propane for both my smoker and my grill. Soaked hickory or oak usually but I like cherry and apple.
I use lump coal that I make myself or store bought lump.
jrock only soak your wood chips for 30-45 minutes for best smoke and flavor. I'm gonna do a couple post shoulders this weekend and will post picks.
You make your own coal?:eek: Don't you get tired of waiting millions of years for the plants to convert so you can grill with it. http://www.mysmiley.net/imgs/smile/i...nocent0002.gif
Not petrol coal, wood lump coal.Quote:
Originally Posted by Rick
Imagine the beer you'd have to consume waiting for "coal" to form?
http://www.nakedwhiz.com/lumpdatabase/lumpbag73.htm
OOooooooh. CHAR coal. I get it. There you go pulling my leg again. http://www.mysmiley.net/imgs/smile/w...inking0070.gif
Another not bad fuel for grilling is recycled coconut shells. I don't use for steaks (not enough heat) but any other type of grilling it works well. Cheap too.
Rick, there is a difference between charcoal and lump coal. Lump coal is a far superior fuel with no additives from petroleum based starters or byproducts.Quote:
Originally Posted by Rick
I'll be doing some pork shoulders this weekend too Brag. I'll post my pics as well.
When I use my cabinet smoker, I use either oak or hickory most of the time for pork shoulders/butts. Much prefer the oak but not picky at all. Other things I'll use just about anything except mesquite. I only use that for steaks.
When I make my back bacon, I'll usually use either apple or hickory or a combination. It's all good.
I started using lump charcoal about 8 years ago when I found out that the bagged charcoal has additives, usually cornstarch and even though they say it's hardwood, I've read a great deal that's not always true.
Bragg - We use the term charcoal for both (what you call) lump coal and the commercial crap you buy in a bag. It's used interchangeably. Charcoal is nothing more than hardwood that has been heated without oxygen. Charcoal (lump coal) was actually a pretty big business in the early 20th century. There are still a number of stone kilns around where I was born and raised. They are no longer in use but the remnants still stand.
http://en.wikipedia.org/wiki/Charcoal
This is a nice article. It even shows a charcoal powered bus!!
Tahyo, what time you firing up the smoker?
I'll probably get the meat on about 4 or 5 P.M. tomorrow afternoon and pour the smoke on till around 9 or 10 then just let it cook all night. I'll have to get up a few times to make sure the temp is steady. I usually keep the temp around 210 - 225. Should be done around 9 or 10 Sunday and I'll just wrap it up and toss in the cooler for a few hours. There's going to be way more than we are going to eat Sunday, so I'll get out the vacuum bagger and put a bunch away to eat later.
I'm gonna fire up at about 6pm tonight and pull an all nighter. It gives me a chance to have a few beers and sit out on the back deck by myself and just relax. Wife and kids went to BC to pick up the mother in law so I have nothing to do anyways. Aiming to pull it off at about 4pm tomorrow afternoon and let it rest for an hour or so before I start pulling.
Here is a couple pics you wanted to see of the inside of the BGE:
http://img.photobucket.com/albums/v2...r/DSC00731.jpg
http://img.photobucket.com/albums/v2...r/DSC00732.jpg