I wasn’t hungry BEFORE you posted these pics !These have been posted before, but this particular thread is lacking pictures of yummy meat----so here ya go.
Can anyone BBQ?
- Thread starter Kevin
- Start date
They turned out nice.
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cleg
Bearcat
I believe little bit of both. Some have talent to bbq and grill along with the ability to learn. Then some have willingness to.learn from the beginning. I do ok. I dont do ribs any more. To mushy couldn't get hang of ribs so dont even try, I make my own burgers that the family really loves. Tri tip indirect heat as well as chuck roast. Comes out pretty good. Tried a pork butt once( we won't talk about it) didn't taste to bad cut up Into beans. Want to try brisket just chicken to try.
These have been posted before, but this particular thread is lacking pictures of yummy meat----so here ya go.
Darn, you may have changed my plans for this weekend….are they smoked pork shoulders with a dry rub….are they the precursor to pulled pork?
I like to cook on the grill, usually is quite edible. I like fresh corn on the cob in the husk with garlic and butter. My son really does well with making jalapeño stuffed peppers. But for some reason, my grandson in law came over and stole my Weber gas grill and they bought me a Blackstone for Christmas. I’ve got it put together, which was an interesting job and it’s sitting in the front living room while all the rest of the mess in my house and the lawn mowers on the back porch get sorted out. I wonder if they were trying to tell me something?
jkingrph
Single-Sixer
Likewise, I smoked some ribs and a small brisket for July 4. Ribs did not take that long, took them off after about 3 hours, wrapped the brisket in paper and left it for about ten hours total. Everything was a total hit.
jkingrph
Single-Sixer
I'm with you about the fuel. We had what was a fairly high end gas grill and the second time the bronze burner orifices corroded shut, I finally convinced my wife to get a Big Green Egg. Initially she thought charcoal was too messy, but now does not want to go back to gas. I have learned how to fire it up and maintain a constant 225-230 degree smoking temp for hours. Yes it is more trouble than a light it and forget gas grill but the results are worth it
jkingrph
Single-Sixer
I'm in Texas also, and agree. Brisket for many years was considered a trash cut. but done right it is fantastic. It takes a long time and a lot of attention to cook properly. I too think boston butt pork roast is probably the easiest to cook to a great result.Thank you for saying that about brisket. But being in Texas, don’t say that too loud our you’ll get run out of town!sometimes i feel the same way.
I’ll look up Meat Church.
Yes pork butts/shoulders. Coated with cheap yellow mustard, rolled in/rubbed with seasoning, then sprayed ever 30 minutes with a warm water/honey/maple syrup mix to get that final glaze/bark. What you see is not the actual finished product. After this I put each in a foil tub, pour 1/2 a beer in each, cover tightly with foil and let them go low and slow for a couple more hours. When the bone just slides out, they are ready for shredding. I pour off and save the liquid and if needed, some can be added back. Oh ya---the pieces of bark are always the first to disappear.
Watch the Food Network show called Pit Boss. It’s a lot of interesting things I’ve seen them do and they have teams that cook against each other. Quite interesting if you could get past some of the personalities.
Yes, I have new plans for the weekend…..thanks for the details.
coachk64
Single-Sixer
I've been using the Kamada from Oklahoma Joe's for a few years with very good results. It's very much like the Big Green Egg, but red instead of green. I love that it uses lump hardwood charcoal and it is very easy to set and maintain a proper temperature. When just cooking for me and the missus I bake potatoes, cook vegetables, and grill whatever meat we're having all together on this grill.
When it comes to smoking I cheat a little. My company manufactures the Smokaroma, which is a commercial electric pressure smoker. I can easily do eight racks of ribs, and they are perfectly done in about an hour and a quarter. While it heats the chamber with electrical elements, it has a charring cup to put in wood chips for smoke. And because they are cooked under pressure, they come out very tender and juicy. But they don't have that hard bark that a true smoker wlll give them after several hours on low heat and smoke.
When it comes to smoking I cheat a little. My company manufactures the Smokaroma, which is a commercial electric pressure smoker. I can easily do eight racks of ribs, and they are perfectly done in about an hour and a quarter. While it heats the chamber with electrical elements, it has a charring cup to put in wood chips for smoke. And because they are cooked under pressure, they come out very tender and juicy. But they don't have that hard bark that a true smoker wlll give them after several hours on low heat and smoke.
Best advice: If you want to cook with gas, go inside to your kitchen. Charcoal with your favorite flavor wood chips added. That, to me, it the very basic first step on which anything else must be built.
deac45
Blackhawk
The live trap below the Traeger is killing me!
Talk about fresh! "What's for dinner? I dunno, let me check the trap."
Hertervillian
Saluki
Too many squirrels, I run a summer camp program. 2 years ago I took 17 to camp. They absolutely love it there, the red bus shows just about every morning and never are they waiting to go home.The live trap below the Traeger is killing me!
Son in law recently spent $600 getting his wiring harness fixed after it was snacked on. Bites all over the thing, he isn’t convinced his troubles are over.
You do know that the federal government is responsible for all of the critter eaten wiring. They mandated using plant based insulation on electrical wiring to reduce petroleum use. Those of you who have had wire chewed upon should file a class action suit to get reimbursed.Too many squirrels, I run a summer camp program. 2 years ago I took 17 to camp. They absolutely love it there, the red bus shows just about every morning and never are they waiting to go home.
Son in law recently spent $600 getting his wiring harness fixed after it was snacked on. Bites all over the thing, he isn’t convinced his troubles are over.
dadstillsurfs
Single-Sixer
Darn, wanted to share my "Costco specials" Rubbed and sauced St Louis Ribs....
But for some reason I can't access my camera tonight. I don't know if it's me, my phone, or what. I've shared photos here before, unless the rules in this thread are different
But for some reason I can't access my camera tonight. I don't know if it's me, my phone, or what. I've shared photos here before, unless the rules in this thread are different
I am a charbroiling Wizard, but it takes so many more hours over smoking wood to BBQ. Since the BBQ Smoker has to stay below 300 degrees for so many hours, sometimes I feel the time isn't worth the effort. Yet those folks at the table may have a different opinion? 
dadstillsurfs
Single-Sixer
I had one of these when I lived in Mendocino County. I bet I grilled over 100 quail, a bunch of salmon, and a lot of rockfish on that little guy.
Pretty neat, two adjustable heat zones, and two adjustable grill heights. Perfect for a single guy, even on "date nights".
I KNOW I didn't spend over $30 for mine... this rusty, crusty is on sale for $300.
I am too impatient. I love a good brisket but never see myself making one. 12 hours to cook! I usually just do the few minutes on one side then flip to the other. Maybe one more flip to see if charred enough.
My grill is basically for hotdogs and burgers. Maybe a brat here and there.
Now lunch time!! I'm hungry.
My grill is basically for hotdogs and burgers. Maybe a brat here and there.
Now lunch time!! I'm hungry.
Yes.
