Offishul YellowSnow's Record Shoppe BBQ/meat smoking thread
Comments
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You didn’t “smoke” those meats though. Rather you “barbecued” them. BBQ involves smoke but there’s a difference.Purple_Pills said: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.
Citation: https://www.weber.com/GB/en/blog/barbecuing-vs-smoking-vs-grilling-what-is-the-difference/weber-2172609.html -
Is there a gas version?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. -
"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."YellowSnow said:
You didn’t “smoke” those meats though. Rather you “barbecued” them. BBQ involves smoke but there’s a difference.Purple_Pills said: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.
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. -
With circumstances (not going to go off on them publicly) she's taken more of a role in that side of things ...YellowSnow said:
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.
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.
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Do you clip the tip of the wing off?YellowSnow said: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.
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I don't know what that means. I buy a a bunch of raw wings from the grocer and throw on 'em on.BleachedAnusDawg said:
Do you clip the tip of the wing off?YellowSnow said: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.
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Do you clip the tip of the wing off?
Just the tip? -
@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.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
I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.
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What's your brisket game plan on the Weber @Purple_Pills in terms of timing?Purple_Pills said: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.
