Hey folks - as a member of the DawgNation community, please remember to abide by simple rules of civil engagement with other members:
- Please no inappropriate usernames (remember that there may be youngsters in the room)
- Personal attacks on other community members are unacceptable, practice the good manners your mama taught you when engaging with fellow Dawg fans
- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 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.
- Please no inappropriate usernames (remember that there may be youngsters in the room)
- Personal attacks on other community members are unacceptable, practice the good manners your mama taught you when engaging with fellow Dawg fans
- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 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.
Comments
never heard of but sure is pretty
I used to own 3 BGEs. one divorce later and now I have a kamado joe
two uncles, step dad, and a couple friends have the akorn. best bang for the buck in all of grilling/smoking imo. they can rust of not covered though
and agreed 100% about a good thermo. really only two worth buying and both by the same company and at two different price points
thermo pop and thermapen
@ghostofuga1 bro doing the lords work. Much appreciated ghost bro
I’ve never used a egg or anything similar, but I do like them. The pellet cooking set and forget watching seems to be the trend as of late.
Personally, I like my Lang stick burner because I keep an eye on it. Haha I even put these fancy thermos in it so I dont have to watch the temps, but always find myself out there.
New school or old school, just remember low and slow is the name of the game. I appreciate seeing other bros & broettes bbq work
bros and broettes check these smokers out. They seem legit, plus Myron knows a thing or two on a smoker. Might be my next smoker
https://www.myronmixonsmokers.com/commercial/commercial-smokers/h2o-smokers/
I personally know Myron and his family, but am better friends with his uncle.
Those smokers are great, check out these stump smokers... they are some of my favorites https://stumpssmokers.com/
Bark looks really good pharm bro. Did you wrap or not?
Thanks for this thread @ghostofuga1.
All of us on here know a little bit about football, but it's fascinating to see how everyone differs beyond that.
It was clear from the bourbon thread that some folks were knowledgeable, a few were experts, a few were novices, and some didn't know the first thing.
I'm a novice about bourbon, knowledgeable about scotch, and an expert on wine, but I don't know the first thing about cooking out.
Just to put it in perspective, @tfk_fanboy's post above mentions Aaron Franklin, Meathead Goldwyn, sous vide, a stick burner, a pellet grill, and a kamado. Out of those six things, the only one I've ever even heard of is kamado, and all I know is that it's something similar to a green egg. (And I could even be wrong on that, I suppose.)
Hopefully a couple of folks can offer some real basic guidance on here. If not, I'll just google everything I see and try to get up to speed. Either way, I am grateful for this thread.
Thanks again.
Aaron Franklin is the bbq man in Austin. When I was there fall of 2017 his shop was under renovation so I had to settle for bbq somewhere else. I was not a happy camper.
I'm partial to Adam Perry Lang and the guys at Hometown BBQ in Red Hook, but that guy learned at Franklin's so that might tell you something
Yo, anotherdawg bro, we got you. I’m far from a pro, but I feel like I have advice to offer. Everyone has a way. Take what you like and what you can do from suggestions. Then do it and be the life of the house.
They look really good. Thanks for sending it my way! Blows me away you know myron
Is adam related Ben C of Lang smokers?
Doubtful. I used to have his cookbook serious barbecue but sold it bc I really didn’t have the type of grill to go all in with it
I didn’t think he was, but figured I could be wrong. I have a Lang from the Savannah area and hadn’t heard the name.
I'll def. hit you up on some wine advice. trying to understand some basics, especially reds. I don't know enough to know what I don't know yet
Aaron Franklin is the goofy kid on the block in the world of Texas BBQ. His "cookbook" has like 5 recipes. It is more "why" than "what" but he has made quite the name for himself. you want his food? get in line a few hours before they open and you'll get a plate, usually.
Meathead is the man, plain and simple. he owns and operates amazingribs.com and I'd argue it is the best resource for grilling and smoking on the web. a lot of scientific method behind his madness. no "grandpa's way"
you're right, a bge is a brand of kamado. kamado is a style of grill and BGE is the biggest name on the market. a decade ago they were the only viable option, now there are a lot of amazing options (some superior)
pellet grill uses wood sawdust pellets for fuel and a thermo to maintain temp. does not get hot but really simple for smoking. takes the work out of it
stick burner is like a Lang. you burn real wood and the heat/smoke goes into a chamber to cook the meat. more skill/work involved but when does right = amazing results
sous vide is cooking food at extremely precise temps, to 1/10th degree, in a vacuum sealed bag in water. this generation's version of a crock pot, kind of. but you will repeatedly get high quality consistent results. and it is all in your kitchen