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Comments
Grabbed a premade corned beef from the grocery store. Made a pastrami on my smoker for mothers day. Homemade coleslaw on some local rye bread. Highly recommend.
Looks really good!!!
Does it have a clay insert to retain heat? I have a Kamado Joe and love it. The KJ uses very little fuel and can retain a constant temperature for hours. Over the weekend I did a 30 hr. marinade on a boneless leg of lamb. It was out of this world good.
No clay insert. It maintains heat just as well as a big green egg
Never had chevon (goat meat) burgers before. We have some good friends that are doing a mini farm a just a few miles from us. Typical "Green Acres" city folk who started this about 3 years ago. Goats, chickens, cows, garden etc....
Gave us some ground goat and said we should try it. What the hey with beef and chicken prices going through the roof. Anyways, chevon burgers on the grill tonight....
@VALDOSTADAWG I'm not a food expert by anymeans, but I was sure that wasn't brisket. Even though it was sliced like one.
Tenderloin or Filet, correct? Whatever it is, it looks beautiful.
I was introduced to goat meat in a great little restaurant in the hills outside of San Juan, PR about 20 years ago. Later that evening, I gained a better understanding of where the term randy comes from. It was glorious.
Here's hoping it works out for you as well, Ghost!
Slightly off-topic, but Im whippin up a batch o’ tamales right now.
Did ribs two ways: spare ribs texas style salt and pepper. And beer brined sweet heat, baby backs in the back. Finished off with Buffalo Trace by the fire.
Mind if I ask a few grill questions?
We have a gas grill piped into our house's natural gas. It's falling apart. We cook maybe 85 percent of our meat outside year-round. We do maybe 50/50 direct grilling vs. indirect low and slow with wood chips for flavor. It's easy to send my husband out with steaks or my boys out with burgers.
Given how we grill, what are your opinions about our choices?
1. Replace with same type grill.
2. Get combo grill with one side designed for direct and the other side set up for charcoal/chips/smoking etc.
3. Assume combos give worst of both worlds and get individual gas grill + something like a green egg. (Both would have to be smaller given our space.)
4. Get a big pellet grill that promises to do it all. (This option is a new one to me. I'm clueless about storing the fuel, the speed of use, and mess of dealing with ashes.)
Thanks for any insights!
Fired up the smoker.... doing ribs on the smoker and burgers & dogs on the grill. Recently purchased a torch to speed things up getting the charcoal and wood lit. I’m addicted to the thing. I could easily get carried away with the torch and end up like Sherman’s march through the South
Proud to be an American and thanks to all who were lost serving
Rocking those daisy dukes, I use a heat gun it works very well.
They’re efficient for optimal air flow
My father retired and moved to Florida and got a pellet smoker and he absolutely loves it. It takes the fun out of temperature regulation for me which is why I prefer an off-set or ceramic.
Oklahoma Joe's has an offset/gas combo which is intriguing:
https://www.lowes.com/pd/Oklahoma-Joe-s-Longhorn-Black-Triple-Function-Combo-Grill/50385850?cm_mmc=shp-_-c-_-prd-_-sol-_-google-_-lia-_-119-_-grills-_-50385850-_-0&store_code=2536&placeholder=null&gclid=CjwKCAjw2a32BRBXEiwAUcugiKVWFiDCdyKrr-t2mRGpkOa7oVqeoPjdNwbYG-5PBKdo2iUZIheL9BoCa18QAvD_BwE&gclsrc=aw.ds
There's something to be said about that sniff of the air and intuition in grilling -- that's the art.
I was looking at the Oklahoma Joe or it's close kin the other day. Anyone have experience with this company?