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- Please no inappropriate usernames (remember that there may be youngsters in the room)
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- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
Smokin' , Grillin' and Chillin' while sipping your favorite beverage,
As a topic that was spun of from @tfk_fanboy 's Bourbon thread, let's dedicate this one to your best grilling foods, methods and techniques, what you use whether it be a gas grill, charcoal, wood, electric etc. Smoker, Charbroil, Weber, Egg, self made... you name it.
Also add in you favorite "outdoor" recipe and what makes your's better than anyone else's. Meats, stews, boils...have at it. Pictures are encouraged and lots of mouths are already watering...
Comments
I just got a smoke, Acorn ( Little Gree Egg type) and Havnt learned how to use it yet. So I’d love to hear about people Smoking methods and techniques.
The grill ^^ a stainless steel grill similar to the big green egg. No cracking or worrying about breaking with this though
Inject with: beer, apple juice, Italian dressing
coat with mustard lightly overnight and then rub of choice
Hard to beat pulled pork sandwiches. Easy and cheap
thanks for creating this thread @ghostofuga1
I love grilling, smoking, bbq, and sous vide
Aaron Franklin to Meathead Goldwyn, love those guys and the only cookbooks I own.
I use a sous vide, a stick burner, a pellet grill, and a kamado
@PharmDawg2054 How long did that need to stay on the smoker ? Sounds and looks awesome.
@PharmDawg2054 who makes that kamado? it is gorgeous
and leftover pulled pork is also amazing for nachos. add in your normal toppings for loaded nachos and use pulled pork instead.
@pharmadawg That's a beautiful grill man. A six wheeler even. And that's one stout grate.
@tfk_fanboy @MarkBoknecht it’s made by Blaze grills. I lucked out and purchased it from someone who won it in a drawing and never even took it out of the boxes
another great thing with left over pulled pork is making a BBQ lasagna
Usually it’s about 10-12 hours at 230 degrees
i let the butts get as close to room temp as possible before putting on the grill. Once they are done I wrap them up multiple times and place them in a cooler (no ice) just because it holds the heat and let’s the juices redistribute. I suggest a minimum of resting for 2 hours but I have let them rest for 6 and they were still hot and pulled just fine.
There are some great deals on the Facebook market place for high end grills that are barely used at half the price
Wrapping and letting the meat rest in a cooler for a few hours is great advice for anything cooked low and slow. I wrap all my briskets and butts in foil, an old bath towel, and rest them in an old Coleman cooler for two hours. I’ve also figured out that chasing a perfect cooking temp is secondary to internal temp of the meat. I’ll cook both briskets and butts to an internal temp of 203 degrees; it always works, regardless of what my cooking temp is (within reason).
That’s pretty much exactly what I do in the wrapping process
i try to stay below 275 on a cook of brisket and 350 or below on a butt. All just depends what time frame I’m working with
@CZCashvilleDawg I’ve cooked hundreds of pounds of briskets, ribs, butts and other meats on my Akorns; they’re a great introduction to Kamado cooking. Best piece of advice I can offer is what I said above; don’t chase temps on the grill! Get a good remote digital thermometer and monitor the internal temp of your meat; that makes all of the difference! Some other advice I have is for ribs; 4 hours at 275 degrees always works for me, babyback, St Louis or country style. Finally, use pork butts for your learning curve; they make great pulled pork and are very forgiving. Good luck!
I’m with you on cooking temps...but if they vary during the process, I don’t sweat it anymore. I used to chase 225 for briskets and 300 for butts like they were gospel; not so much anymore.
This thread is making me miss my rooftop with the grill
JMO here, the “key” to a great result when smoking is charcoal, wood and water instead of gas or electricity. It takes quite a bit longer, more effort, but well worth the end result.
I know the Thanksgiving Turkey can be deep fried, but good old fashioned charcoal, wood of choice and water makes a smoked turkey the best it can be. You can also add some of your favorite cooking wine to the water for flavor. I prefer hickory or apple wood, but there are many choices.