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Offishul YellowSnow's Record Shoppe BBQ/meat smoking thread
Comments
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There is no substitute to real charcoal flavor.BleachedAnusDawg said:
Used smoker boxes back in the days before I got a Weber. If you've only used them, and not had real BBQ, they're okay. Not anywhere close to real BBQ off the Weber, though.TurdBomber said:
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I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
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How long did it take?BleachedAnusDawg said:I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
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Point was how well it smoked versus the built in wood chip tray. But yes, I've had Webers and there is no comparison to BBQ'd meat over charcoal briquettes. No argument there.BleachedAnusDawg said:
Used smoker boxes back in the days before I got a Weber. If you've only used them, and not had real BBQ, they're okay. Not anywhere close to real BBQ off the Weber, though.TurdBomber said:
My last ACTUAL BBQ'd meat on a Weber was Elk steaks in E. WA. Fucking Delicious. -
7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.YellowSnow said:
How long did it take?BleachedAnusDawg said:I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs. -
I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.BleachedAnusDawg said:
7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.YellowSnow said:
How long did it take?BleachedAnusDawg said:I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs. -
For temperature, I have each of these. Both have shown to be accurate, although the wireless one just took a dump and is getting replaced under warranty.YellowSnow said:
I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.BleachedAnusDawg said:
7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.YellowSnow said:
How long did it take?BleachedAnusDawg said:I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.
https://www.amazon.com/ThermoPro-TempSpike-Thermometer-Bluetooth-Rotisserie/dp/B0B48NL6L8/ref=asc_df_B0B48NL6L8/?tag=hyprod-20&linkCode=df0&hvadid=598242077484&hvpos=&hvnetw=g&hvrand=15175725806385240684&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-1722525163381&psc=1
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Oh, I mean for the Weber itself vs the meat. I have the most cheap OG version of the Weber 22inch kettle which doesn't come with all the bells and whistles like you fancy Kent cuntry club one.BleachedAnusDawg said:
For temperature, I have each of these. Both have shown to be accurate, although the wireless one just took a dump and is getting replaced under warranty.YellowSnow said:
I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.BleachedAnusDawg said:
7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.YellowSnow said:
How long did it take?BleachedAnusDawg said:I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.
https://www.amazon.com/ThermoPro-TempSpike-Thermometer-Bluetooth-Rotisserie/dp/B0B48NL6L8/ref=asc_df_B0B48NL6L8/?tag=hyprod-20&linkCode=df0&hvadid=598242077484&hvpos=&hvnetw=g&hvrand=15175725806385240684&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-1722525163381&psc=1
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bbQ'd wings today - @YellowSnow stopped by for a couple of wings and beers. I made a good trade - 3 wings for 3 bottles of some yuppie IPA that is pretty good. Wood give the name except I would have to walk out to the cooler. Had a nice convo with @YellowSnow about life in general and UW football. Hardly pissed off MrsIamnotinLebam.
that is how I rate things - did I pissed her off? scale 1-5 about a 2
He did smoke too many of my cheap swisher sweets -
Yeah, both of those measure ambient temp in the grill much more accurately than the lid thermometer does.YellowSnow said:
Oh, I mean for the Weber itself vs the meat. I have the most cheap OG version of the Weber 22inch kettle which doesn't come with all the bells and whistles like you fancy Kent cuntry club one.BleachedAnusDawg said:
For temperature, I have each of these. Both have shown to be accurate, although the wireless one just took a dump and is getting replaced under warranty.YellowSnow said:
I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.BleachedAnusDawg said:
7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.YellowSnow said:
How long did it take?BleachedAnusDawg said:I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.
I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.
https://www.amazon.com/ThermoPro-TempSpike-Thermometer-Bluetooth-Rotisserie/dp/B0B48NL6L8/ref=asc_df_B0B48NL6L8/?tag=hyprod-20&linkCode=df0&hvadid=598242077484&hvpos=&hvnetw=g&hvrand=15175725806385240684&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-1722525163381&psc=1
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