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- 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
Great thread, and great choice of grills. I purchased an Acorn style Kamado grill about 5 years ago when we moved to indiana and it has been amazing. First, once you learn how to work the vents, you can cook for hours without worry. Second, because it's insulated, you use very little charcoal. I use about 20lbs of charcoal a year, and I grill almost every week in the warmer months. Use your quarantine time to practice. I also agree with the sentiment that you need to practice, and practice using pork butts or western style ribs. Cheap, easy to cook meat.
I use a basic smoking seasoning. Salt, pepper, red pepper, paprika, chili powder, garlic powder. On my ribs I will put a coating of brown sugar on top, after primary rub has been applied, to add a nice sweet coating to the top that traps in a lot of the moisture. I smoke using pecan wood. You can't claim to be from Georgia and use mesquite wood. Plus, pecan imparts a lot of great flavor that others just don't.
Temps are important. I try and keep a pretty level temp within 10 degrees in either direction for the following:
Brisket- 275 for 45 minutes per pound
Ribs- 250 for 3 hours(mop with your favorite bbq and put in for 30 minutes at 300 to finish)
Pork shoulders or butts- 225 to 250 until internal temp of 200
Whole birds- 250 until internal temp above 165
Lamb smoked at 300 until internal temp of 125 to 130 for medium rare
I recommend wrapping briskets and pork shoulders/butts in foil and a beach towel for a resting period of 2 hours in a cooler after internal temp of 200 is reached.
One cool thing you can do, and i highly recommend, is getting a pizza stone for your acorn. They can reach temps of over 500 degrees and can do a pretty awesome job of making authentic wood-fired pizzas.
This is a great post. I agree that the key is practice new techniques. I think this Sat I may try texas style and just go salt & pepper on my ribs.
One trick I like for my ribs is a hard apple cider brine for a few hours or even over night. The alcohol tenderizes the meat and leaves great flavor. Then I can use my spicy rub to get that mix of sweet and heat.
Had to fire off the double barrel this weekend.
Good looking stuff everybody. Making me hungry!
@Dawgsince76 gotta ask, how often do you catch your shin on that lower unit?
I'd have a peg leg by now.
Great looking Smoker BTW
Here's what I've been up to
Shins are all in tact, my father in-law built it a couple years ago before he past. GRHS
That's beautiful, Dooster. Love the colors.
This went out on the grill earlier. I like to get a smokey-browned flavor going for the main ingredients going into chili. Wish I had fresh tomatoes and poblanos.
Lazy Saturday afternoon, smoking some chicken wings, a little sip of some good bourbon and watching the 1980 Ga. vs UF game....
Don't want to be a spoiler, but Munson breaks his metal folding chair......and doesn't sever any limbs or digits..😉
And, Run Lindsey Run was born....
There's nothing on the grill, and I have no pictures to post, but I just wanted to share that I'm having a piece of chocolate bourbon pecan pie right now, and it's like heaven.
Can't wait til life gets back to normal and especially Georgia football, but until then I'll try to appreciate the little things.
Hope all of y'all are well.
we were supposed to leave tomorrow for Maine and come back Tuesday but we canceled our flights a week or two ago. and our NYC trip in April was canceled as well. so used that vacation money to buy a 2010 Stingray 205LR. Have a friend and wife/kid coming up Thursday night to stay with us until Monday. We will go out on the lake, have prime ribeyes from costco, racks of lamb, and a couple other meals planned. and then that first Saturday in June we are doing a gender reveal (I know, I know) and the theme is baby-q (sounds morbid, like we are cooking a baby) and will do pulled pork for the main meal.
the grill has been getting more use than normal working from home, I light it most days around 4:30. the quarantine is not ideal but I have enjoyed all the extra family time, they staying in, and keeping to a smaller social circle.
Nice Boat, have fun with it and be safe.