Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
It can smoke too. I have smoked many briskets and pork shoulders using a Weber. The key to smoking with a Weber is the snake technique for laying out the charcoal and wood chunks. It is pretty much a “set it and forget it” set up.
You didn’t “smoke” those meats though. Rather you “barbecued” them. BBQ involves smoke but there’s a difference.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
It can smoke too. I have smoked many briskets and pork shoulders using a Weber. The key to smoking with a Weber is the snake technique for laying out the charcoal and wood chunks. It is pretty much a “set it and forget it” set up.
You didn’t “smoke” those meats though. Rather you “barbecued” them. BBQ involves smoke but there’s a difference.
"Barbecuing refers to cooking over a low flame and much slower, and smoking means to also cook low and slow, whilst also using the smoke produced by the barbecue to cook the food."
Those differences are really on the edges and getting lost on me. I get that if you don't have wood involved to produce smoke and you're low and slow then that's barbecuing, but where that line is crossed when you've got a piece of wood giving off smoke as it slowly burns seems very hard to define.
Standard XMas is taking a full prime rib roast and putting it out on the big egg for however long it takes
Long and slow off of direct heat is important
My Dad uses all kinds of wood but I tend to be more partial to apple than richer woods
Long and slow is the key to anything ...
Vegi's on the grill is a big time winner as well
PM me @Tequilla for Xmas prime rib thermometer advice. I’ll get you straightened out.
My step-mom had one job for XMas dinner this year ... ONE JOB
No running water made the whole holiday season a bit stressful period ... I'll give a mulligan for this year
Well there's your problem. Who in their right mind let's thier M.I.L. - unless she's like Martha Stewart or something - go anywhere near the damn prime rib? Jeebus mang.
Furthermore, you gotta have a feel for time and oven temp to predict meat temps after a number of hours. You don't wanna be 5 hrs in on a slow roast and realize you're getting bad thermometer reads.
With circumstances (not going to go off on them publicly) she's taken more of a role in that side of things ...
You're right ultimately it's on me for not just taking full charge ...
I lost track of time a bit taking a little cat nap between cooking/prep sessions. When I got the original temp reading being as low as it was I took the reading as the fire wasn't going or was out (remember the temps outside were terrible) ... I think she even said as much.
Of course, when you switch the thermometer from F to C ... you're fucked
People forget @BleachedAnusDawg the Weber kettle excels at wings. Low indirect heat BBQ for like 90 mins and then baste on the Frank's a few times. Tough to beat.
People forget @BleachedAnusDawg the Weber kettle excels at wings. Low indirect heat BBQ for like 90 mins and then baste on the Frank's a few times. Tough to beat.
People forget @BleachedAnusDawg the Weber kettle excels at wings. Low indirect heat BBQ for like 90 mins and then baste on the Frank's a few times. Tough to beat.
Do you clip the tip of the wing off?
I don't know what that means. I buy a a bunch of raw wings from the grocer and throw on 'em on.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
It can smoke too. I have smoked many briskets and pork shoulders using a Weber. The key to smoking with a Weber is the snake technique for laying out the charcoal and wood chunks. It is pretty much a “set it and forget it” set up.
What's your brisket game plan on the Weber @Purple_Pills in terms of timing?
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
I use bulk hardwood to get a base fire then I add mesquite briquets to add the flavor and smoke to my grilling/BBQing/smoking - sear over the heat and move off to the other side - back on top of the coals for a final searing. Wings Leg quarters
seasoned with ground Annatto seeds or Achiote powder/paste it is called. I find you can only get down south. Paste was available in Bama, seeds in North Carolina, powder in Texas
I use bulk hardwood to get a base fire then I add mesquite briquets to add the flavor and smoke to my grilling/BBQing/smoking - sear over the heat and move off to the other side - back on top of the coals for a final searing. Wings Leg quarters
seasoned with ground Annatto seeds or Achiote powder/paste it is called. I find you can only get down south. Paste was available in Bama, seeds in North Carolina, powder in Texas
Yeah, buddy. Does that thing fit in a side compartment on the Conestoga wagon?
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Nothing beats charcoal dialed in low and slow.
I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Nothing beats charcoal dialed in low and slow.
I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.
Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Nothing beats charcoal dialed in low and slow.
I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.
Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.
Of course, season with coarse salt and pepper.
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.
The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Snake method is the shit for low and slow when doing pork butt or brisket.
@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Did you 3-2-1 those or just leave them on?
Nah, I don't fuck around with any of that tin foil hat rib conspiracy shit.
I use the Yella 4-1 meathod. Low and slow for 3 to 4 hrs with basting periodically in apple cider/water blend. The when we're getting near the end pile on moar charcoal to bring up the heat and move closer to the charcoal if needed. This helps finish the bark and ensure the meat is tender and pulling off the bone.
Comments
Citation: https://www.weber.com/GB/en/blog/barbecuing-vs-smoking-vs-grilling-what-is-the-difference/weber-2172609.html
Those differences are really on the edges and getting lost on me. I get that if you don't have wood involved to produce smoke and you're low and slow then that's barbecuing, but where that line is crossed when you've got a piece of wood giving off smoke as it slowly burns seems very hard to define.
You're right ultimately it's on me for not just taking full charge ...
I lost track of time a bit taking a little cat nap between cooking/prep sessions. When I got the original temp reading being as low as it was I took the reading as the fire wasn't going or was out (remember the temps outside were terrible) ... I think she even said as much.
Of course, when you switch the thermometer from F to C ... you're fucked
Do you clip the tip of the wing off?
Just the tip?
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
Wings
Leg quarters
seasoned with ground Annatto seeds or Achiote powder/paste it is called. I find you can only get down south. Paste was available in Bama, seeds in North Carolina, powder in Texas
https://www.weber.com/US/en/charcoal/performer/performer-deluxe-charcoal-grill-22/15507001.html
When I'm in a hurry or being lazy, I just fire up my propane grill which handles 81% of my outdoor cooking anyhow (99% in the winter).
I use the Yella 4-1 meathod. Low and slow for 3 to 4 hrs with basting periodically in apple cider/water blend. The when we're getting near the end pile on moar charcoal to bring up the heat and move closer to the charcoal if needed. This helps finish the bark and ensure the meat is tender and pulling off the bone.