Official 2021 BBQ, Smoking, Grilling, Baking and Beer thread

jark87

Silver Supporter
Jun 5, 2011
500
Flower Mound, TX
Pool Size
25500
Surface
Plaster
Chlorine
Salt Water Generator
SWG Type
Jandy Aquapure 1400
...Gibson's Steak seasoning...
Ah, Gibson’s, one of my favorite Chicago eateries, along with the Cherry Circle Room, where they make the best table side Old Fashioneds!

Glad to see that you got the SnS fired up even during winter!
 

jark87

Silver Supporter
Jun 5, 2011
500
Flower Mound, TX
Pool Size
25500
Surface
Plaster
Chlorine
Salt Water Generator
SWG Type
Jandy Aquapure 1400
Is it wrong to smoke a chuck roast till it stalls and wrap it. Then place it in the oven till its done?

:cool:
I don’t see why not. I’ve done brisket that way when I didn’t want to stay up all night babysitting the fire. The smoke flavor is imparted early in the cook. After that, heat is heat.
 
  • Like
Reactions: Matt F 3

jark87

Silver Supporter
Jun 5, 2011
500
Flower Mound, TX
Pool Size
25500
Surface
Plaster
Chlorine
Salt Water Generator
SWG Type
Jandy Aquapure 1400
Spring is springing here in North Texas, so I had my first real cook of the season. Pork butt on the Pit Barrel Cooker turned out fantastic, as we celebrated the University of North Texas Mean Green’s first ever NCAA tournament win - an upset of 4th-seeded Purdue! My only picture was during the cook, as the meat was devoured before I could get another one. For whatever reason, I’ve never had great success with pulled pork until this cook. I followed Malcom Reed’s recipe, using his Killer Hogs Hot BBQ rub, apple juice and apple cider vinegar spritz, Killer Hogs Vinegar BBQ sauce and Killer Hogs The BBQ Sauce. Turned out great! Let the season begin!
1616254942116.jpeg
 

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,365
Jacksonville, FL
Baby backs on the recteq :cheers:
 

Attachments

  • 01388E6F-E16B-419A-B848-FCE721884DB2.jpeg
    01388E6F-E16B-419A-B848-FCE721884DB2.jpeg
    523.2 KB · Views: 17
  • 4C3AA249-F1FB-46D6-8AC2-D380815CB75B.jpeg
    4C3AA249-F1FB-46D6-8AC2-D380815CB75B.jpeg
    574.2 KB · Views: 16
  • 9BE085E6-CCD9-4EF9-B92C-DC454CC43DAF.jpeg
    9BE085E6-CCD9-4EF9-B92C-DC454CC43DAF.jpeg
    529.8 KB · Views: 16
  • Like
Reactions: Matt F 3

Enjoying this content?

Support TFP with a donation.

Give Support

jark87

Silver Supporter
Jun 5, 2011
500
Flower Mound, TX
Pool Size
25500
Surface
Plaster
Chlorine
Salt Water Generator
SWG Type
Jandy Aquapure 1400
We’re in the process of redesigning our outdoor kitchen, and one item will be adding a spot for a Kamado grill. I’m leaning towards the Kamado Joe Classic III, but I know that BGE has many supporters. Anyone here know the pros/cons of either one?
 
  • Like
Reactions: Gladius Nova

Flying Tivo

Well-known member
Jan 24, 2017
2,172
Monterrey, NL, Mexico
Pool Size
7500
Surface
Plaster
Chlorine
Salt Water Generator
SWG Type
Pentair Intellichlor IC-40
I have a BGE, but any style Kamado will do, no difference in cooking. Probably availability of type of accessories is the difference.
 
  • Like
Reactions: jark87

Brentr

Gold Supporter
LifeTime Supporter
Oct 18, 2009
3,365
Jacksonville, FL
Sunday easy meal hamburgers and onion rings done In the air fryer :cheers:
 

Attachments

  • E99E9F51-9892-4EFD-9409-21AFA8400A29.jpeg
    E99E9F51-9892-4EFD-9409-21AFA8400A29.jpeg
    581.8 KB · Views: 30

jark87

Silver Supporter
Jun 5, 2011
500
Flower Mound, TX
Pool Size
25500
Surface
Plaster
Chlorine
Salt Water Generator
SWG Type
Jandy Aquapure 1400
Smoking salmon on my new Kamado Joe. Just put the hot honey glaze on. I’m loving my kamado! Maintaining specific temps, especially low temps, has always been a challenge for me. The ceramic cookers seem to be the ticket. I’m smoking the salmon around 170° and have been able to dial that temp in and hold it for the entire cook. I’ve also been able to do the best reverse sear steaks I’ve ever cooked, with sear temp around 750°, which could have easily been higher. Looking forward to my first long cook!

1618765801486.jpeg
 
  • Like
Reactions: thomasandanita

jimim

Bronze Supporter
Jun 20, 2016
3,158
NE/Pa
I did my first cook for the new season. I did a brisket point only. I never done a brisket before in my bge so figured give this a try. 4 hrs to 190. A few people told me to pull a point earlier than 203 ish. It’s resting for 4 hrs now wrapped up. I’ll let u know how it was. Only did salt and pepper. I did make pickled red onion for it. Never did that either. They came out good. Had to add some extra sugar. They were strong!
 

Attachments

  • ECF80386-F1D3-45C9-A2EA-1CFD152E2F87.jpeg
    ECF80386-F1D3-45C9-A2EA-1CFD152E2F87.jpeg
    753.5 KB · Views: 9
  • 23E2492A-57AC-40A3-ACFB-F416175FC20F.jpeg
    23E2492A-57AC-40A3-ACFB-F416175FC20F.jpeg
    600 KB · Views: 10
  • 7E615A2A-0C91-44F5-B183-01CDC76F5391.jpeg
    7E615A2A-0C91-44F5-B183-01CDC76F5391.jpeg
    406.6 KB · Views: 9
  • Like
Reactions: PCR and jark87

Enjoying this content?

Support TFP with a donation.

Give Support