Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[Jett129]

When I’m not making my own rubs or sauces,I rely on www.burntfingerbbq.com They’ve won first place at Memphis in May on more than one occasion. Love their Smokey Kansas City Spice Rub.

[LewisStonehouse]

Just dropping a quick coal recommendation. I’ve always used the KJ big block, which I’ve found to be pretty good. Spotted the Big K restaurant grade in the local supermarket at £22 for 15kg (vs around £25 per 9kg for KJ BB). It’s absolutely excellent:

[mclaincausey]

@seawolf:

@Filthy:

Can you guys recommend a good grill like that one that isn't 12 hundred dollars?

In short. No 

The classic Weber Kettle Grill is about $150 and will serve you very well!

I was going back through this thread to look at BBQ porn and never saw any of this. Weber kettles are terrific and incredibly flexible for indirect and direct applications, and you can add a Smokenator Classicto convert them into a water smoker to make them even better at indirect applications. The picture is showing no tpo grate, but the Smokenator is designed to fit under the hinged wings on the sides of the top grates, which is how I ran mine. They work great! I used to smoke spare ribs, butts, and chicken all the time on there. Easy to do multi-zone and finish off smoked chicken wings, for example, on direct heat to give them some texture. @Filthy

[goosehd]

First shot at a chicken on the green egg.

[ROman]

Looks great. how was it.

[goosehd]

For the first attempt, flavour was very good and the chicken was tender and moist.  I pulled the chicken off the grill at 163 degree and let it set, but I wish I had pulled it off just a little sooner.  90% of it was perfect, but you can tell it was just starting to overcook when we ate it.

As a novice to the green egg and these style grills I can see why they are so popular.  Very easy to use and they turn out exceptional products.  The pulled pork last weekend was outstanding and the chicken is too.  A few corrections and I think the next one will be perfect.

I'm heading out tomorrow in search of some different wood chips for smoking.  I normally use hickory and mesquite, but want some pecan and apple (if I can find it here).  My wife's family owns quite a large apple orchard, so maybe I will just make some of my own.

Very fun and a great new way to grill.  Love the convenience of gas, but the flavour of charcoal can't be beat.

Now bring on the vegetables…

[Jett129]

I find this to be very helpful. 

[goosehd]

@Jett129 Thank you and great reference!  So I took the chicken off at 163 and let it set for 15-20 minutes, but the temp definitely went higher as it set.

What temp do you pull it off it you don't want to overcook it?

[Jett129]

I smoke my chicken.  I sear it first and then smoke for 75 minutes. I don’t even temp check anymore,as it’s so consistently delicious. I do 2 zone cooking,and I have a drip pan underneath with bourbon and water. I cook on a PK360

[Sage954]

Rotisserie bone in prime rib on the Breeo.

[seawolf]

oh man. That looks amazing!!

[goosehd]

[goosehd]

Roast #2 has stalled:  #1 is still rising.  When I added the picture above, they were sprayed with apple juice.  Thank you @Jett129

[Jett129]

Don’t thank me,it wasn’t my idea. I usually do it 50/50 water and apple juice.

[goosehd]

Forgot to cut the apple juice.  Now both of them are in the stall…

[mclaincausey]

Did two smaller butts to maximize bark ratio.

Pulled pork and fixins leftover hash the next morning.

[goosehd]

@mclaincausey I’m finishing a 4 hour stall and drooling…Good job and nice butts 

[Jett129]

A 4 hour stall! At any point did you consider wrapping?

[goosehd]

Yes and my stomach has too!

[goosehd]

I am using a drip pan with water and I wonder if I have too much in it (cooling effect?)?  They look really nice and the bark looks awesome and I think they will be done within the hour.  Temps coming up quickly now and  will pull them off at 200 degrees.