Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread

[Rattus Suffocatus]

Yeah.. I was being my normal sarcastic self. We have had a couple of very wet years here, honestly. With it now being dry I am more concerned about fire risk.. We've already had a close call down here as you probably know with the fire that was east of me recently. That was about three miles away as the crow flies.

I can see how charcoal would wick up the moisture even more. Looks good. My cheap self just has the Mastercraft for now, but one never knows. The BGE's are pricey but they are built like a tank.

 

[Katodude]

I have heard the same thing about the BGE as well. I have had the big molds happen a couple of times. Its too gross for me to scrape out like you did, but a high temperature burn takes care of it pretty quickly. Now that I am using it more for pizza I think I should be good.

And yes they are built like a tank. Mine is about 15 years old and still works great. I have had to replace the firebox once, and covered under warranty.

 

[JoyfulNoise]

I'm thinking of going with an EGG-genius but my setup was not done well so I may not have room for it (the lower vent is buried under the deck. Poor design and I admit I did not know enough about ODK's to "know what I don't know" so the placement was bad....I may be able to McGyver something until such a tome as when I build a new ODK....probably about the same time I build another pool....so not really ever

 

[Katodude]

I am big on DIY stuff, and I was pretty close to building a raspberry pi egg controller. (I currently have a very old Stoker). Turns out they are pretty cheap to buy and I will probably end up with a Flameboss 500. I currently think that is pretty much the best controller on the market and its not too expensive.

 

[jimim]

I’m going to add the billows to my ThermoWorks signals. But I want to totally be able to control it on my own and understand how it works before I go that route.

 

[Katodude]

If you already have the ThermoWorks Signals then Billows is the way to go. Let us know how you like the Thermoworks app?

Does is graph the cook? That is a useful feature for measuring the stall.

Agree with learn your egg first and then add the billows, but for an overnight cook the Billows is a nice security blanket so you know your fire wont go out.

 

[jimim]

App is flawless. There is a graph feature also. I used it Sunday for exactly what u said!
I actually just ordered thier new Forehead digital no touch for work.
Thier stuff is the best. No better out there I feel. My pen is 12 years plus and it’s still as accurate as the day I bought it.

 

[Brentr]

Ok guys back to cooking and posting food. All good stuff to share

Loading up the griddle with sausage and peppers

 

[Brentr]

App is flawless. There is a graph feature also. I used it Sunday for exactly what u said!
I actually just ordered thier new Forehead digital no touch for work.
Thier stuff is the best. No better out there I feel. My pen is 12 years plus and it’s still as accurate as the day I bought it.

Agree thermoworks is good stuff I have quit a few gadgets from them let me know how the new forehead works.

 

[Katodude]

May I ask everyone how they have prepared for today.

NATIONAL BRISKET DAY - May 28

On May 28th, National Brisket Day celebrates one of the nine primal cuts of beef. Enjoy this cut of beef a variety of ways, but be sure to cook it slow & long.

nationaldaycalendar.com

 

[Brentr]

May I ask everyone how they have prepared for today.

NATIONAL BRISKET DAY - May 28

On May 28th, National Brisket Day celebrates one of the nine primal cuts of beef. Enjoy this cut of beef a variety of ways, but be sure to cook it slow & long.

nationaldaycalendar.com

Missed this day completely

 

[JoyfulNoise]

Welp, it had to happen sometime....SMOKED PORK BUTTS!



Two bone in shoulders about 7.5lbs each. I went super simple with a mustard rub and dry seasoning from Kinders Steakhouse (Brown sugar rub) -



Woke up at 6:30am to light the smoker. I decided to use applewood chips for extra smoke flavor.



Within a couple of hours we started to hit the stall temperature phase...155-185F was a slow climb. Smoker held 220-240F with only few manual interventions.

Finally, 8-3/4 hours later ...



I pulled out each butt, wrapped it tight in thick aluminum foil, put them in my insulated cooler with dish towels around them and let them rest for 90mins. After a rest, it was time to pull the pork -



The shoulder bone literally fell out of the meat. The rest of it was pure perfection -



YUM!!

I’ll be vacuum sealing and freezing a lot of it. There will be many meals to come from my piggly-wiggly friend ???

 

[Brentr]

Welp, it had to happen sometime....SMOKED PORK BUTTS!

View attachment 142863

Two bone in shoulders about 7.5lbs each. I went super simple with a mustard rub and dry seasoning from Kinders Steakhouse (Brown sugar rub) -

View attachment 142864

Woke up at 6:30am to light the smoker. I decided to use applewood chips for extra smoke flavor.

View attachment 142865

Within a couple of hours we started to hit the stall temperature phase...155-185F was a slow climb. Smoker held 220-240F with only few manual interventions.

Finally, 8-3/4 hours later ...

View attachment 142866

I pulled out each butt, wrapped it tight in thick aluminum foil, put them in my insulated cooler with dish towels around them and let them rest for 90mins. After a rest, it was time to pull the pork -

View attachment 142867

The shoulder bone literally fell out of the meat. The rest of it was pure perfection -

View attachment 142868

YUM!!

I’ll be vacuum sealing and freezing a lot of it. There will be many meals to come from my piggly-wiggly friend ???

Love the beer choice, perfect pairing with pulled pork

 

[geko29]

I am big on DIY stuff, and I was pretty close to building a raspberry pi egg controller. (I currently have a very old Stoker). Turns out they are pretty cheap to buy and I will probably end up with a Flameboss 500. I currently think that is pretty much the best controller on the market and its not too expensive.

I've had the Flameboss 200 for 5 years now. I really want the 500 (new, shiny!), but can't justify it because my existing 200 still works so Dang well and does everything I want it to do. Still gets regular firmware updates and any new features that don't require dedicated hardware (like multiple meat probes).

 

[Brentr]

Just finished cutting the grass and going for a swim with jimmy
Happy Saturday

 

[jimim]

I’m heating up the egg for another experiment. Smoked wings. We will see. I have my buddy helping me through it.

 

[JoyfulNoise]

I’m heating up the egg for another experiment. Smoked wings. We will see. I have my buddy helping me through it.

Chicken is great on the Egg. I usually will cut two roasting chickens in half, season the outside and place some lemon rinds under the breast skin, and then let them cook low and slow for several hours with very minimal smoke. At 185F internal temp they will come out super moist and juicy and you can literally pick free the entire half chicken of meat (or use a fork and knife like civilized people do...Ive been binge-watching too many Viking shows).

Wings are always awesome. Ribs too.

 

[jimim]

Oh baby! End ones burnt a bit cause of how egg radiates heat out. Should have known that. Love and learn. They look good though!

 

[jimim]

Chicken is great on the Egg. I usually will cut two roasting chickens in half, season the outside and place some lemon rinds under the breast skin, and then let them cook low and slow for several hours with very minimal smoke. At 185F internal temp they will come out super moist and juicy and you can literally pick free the entire half chicken of meat (or use a fork and knife like civilized people do...Ive been binge-watching too many Viking shows).

Wings are always awesome. Ribs too.

Next week! I got a killer marinate which is lard based for roasted chickens in pizza ovens. It’s a specialty in my town for fund raisers from my dads buddy. Lard and cheap white wine. With other stuff. Lol

 

[JoyfulNoise]

Yeah, you gotta keep everything centralized on the egg so that the convection shield protects it from direct heat. Otherwise, anything sitting over the side drafts will get blowtorched.

Lard makes everything better....