Offishul YellowSnow's Record Shoppe BBQ/meat smoking thread
Comments
-
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. -
YellowSnow said:
PM me @Tequilla for Xmas prime rib thermometer advice. I’ll get you straightened out.Tequilla said: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
-
I heart St. Patrick's day not just for the drinking but because Corned Beef Briskets are plentiful and cheap. Smoked pastrami is one of my favorites.
-
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.BleachedAnusDawg said: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.
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.YellowSnow said:
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.BleachedAnusDawg said: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.
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.
Picked one of these up for indirect bbq. The water break helps to keep it humid and also helps to keep the temperature even. Highly recommend. https://www.amazon.com/Slow-Sear-Original-Charcoal-Grills/dp/B084ZWJ2J1/ref=asc_df_B084ZWJ2J1/?tag=hyprod-20&linkCode=df0&hvadid=416696576536&hvpos=&hvnetw=g&hvrand=265508889368940712&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-891274866143&psc=1&tag=&ref=&adgrpid=92049668097&hvpone=&hvptwo=&hvadid=416696576536&hvpos=&hvnetw=g&hvrand=265508889368940712&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-891274866143 -
Well that's pretty slick. Might order that. For 20 years now I've just piled some charcoal on one side and put the meat on the other.Put a water pan in the middle. But this system looks easier to manage.BleachedAnusDawg said:
Snake method is the shit for low and slow when doing pork butt or brisket.YellowSnow said:
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.BleachedAnusDawg said: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.
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.
Picked one of these up for indirect bbq. The water break helps to keep it humid and also helps to keep the temperature even. Highly recommend. https://www.amazon.com/Slow-Sear-Original-Charcoal-Grills/dp/B084ZWJ2J1/ref=asc_df_B084ZWJ2J1/?tag=hyprod-20&linkCode=df0&hvadid=416696576536&hvpos=&hvnetw=g&hvrand=265508889368940712&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-891274866143&psc=1&tag=&ref=&adgrpid=92049668097&hvpone=&hvptwo=&hvadid=416696576536&hvpos=&hvnetw=g&hvrand=265508889368940712&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9060423&hvtargid=pla-891274866143
People also forget you can turn a Weber gas grill into a BBQ as well. Put the back burner on low and leave the other off. This is my system when I wanna cook ribs but I'm being lazy AF.
-
My step-mom had one job for XMas dinner this year ... ONE JOBYellowSnow said:
PM me @Tequilla for Xmas prime rib thermometer advice. I’ll get you straightened out.Tequilla said: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
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.Tequilla said:
My step-mom had one job for XMas dinner this year ... ONE JOBYellowSnow said:
PM me @Tequilla for Xmas prime rib thermometer advice. I’ll get you straightened out.Tequilla said: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
No running water made the whole holiday season a bit stressful period ... I'll give a mulligan for this year
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. -
YellowSnow said:
Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.BleachedAnusDawg said: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.
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.
