The Grill and BBQ thread

#2,027
#2,027
kiddiedoc said:
Home depot, Academy, hearth and patio, gander
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I didn't think about Gander or Academy. I usually buy the chunks from Home Depot, but they burn so quick i have to constantly man the smoker. Not that I mind, but I would like slightly bigger logs that will burn for a longer period of time.
 
#2,030
#2,030
Good morning all. Let's kick some aggie ass today!

Just threw my first attempt at brisket in the smoker.
 

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#2,032
#2,032
It appears my built in thermometer is already having issues. It has read 310 all day, despite the temp only being at 215-225.

Any recommendations?
 
#2,034
#2,034
Stuffed chicken thighs on the new (to me) egg. 12 with jalapenos and cream cheese, 6 with sun dried tomatoes, goat cheese, and basil. They were awesome!
 

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#2,035
#2,035
kiddiedoc said:
Stuffed chicken thighs on the new (to me) egg. 12 with jalapenos and cream cheese, 6 with sun dried tomatoes, goat cheese, and basil. They were awesome!
Click to expand...

was the bacon crisp or semi-crisp on the inside?

I did these last weekend and they were good but the bacon appeared uncooked (it was cooked) on the inside.
 
#2,036
#2,036
Didn't get pictures but I did some sweet peppers halved with cream cheese and a sprinkle of rub and some plum tomatoes halved with salt, pepper, olive oil and basil.

Both were good appetizers and good for those pesky vegetarians in your crew.
 
#2,037
#2,037
volinbham said:
was the bacon crisp or semi-crisp on the inside?

I did these last weekend and they were good but the bacon appeared uncooked (it was cooked) on the inside.
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If you'll take the bacon and pre cook in microwave for about a min or so it will crisp up perfectly
 
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#2,039
#2,039
Boca Vol said:
:good!:

Good luck. You'll need to mess with it (top/ bottom vents) a few times until you know where your temps are. I'd suggest starting with a boston butt (7 lbs/ish) because:

1) They're delicious
2) They're pretty forgiving if your temp bounces around. Just cook to about 195 to get it tender.

Also, invest in a good meat thermometer. Thermopens are really good. I use the Thermoworks DOT and it keeps very accurate temps.
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thanks, got the Table finished today....

Table 1.jpg

table 4.jpg

Table 6.jpg

I'm letting the second coat of stain dry, and I'll put the grill in it tomorrow
 
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#2,041
#2,041
volinbham said:
was the bacon crisp or semi-crisp on the inside?

I did these last weekend and they were good but the bacon appeared uncooked (it was cooked) on the inside.
Click to expand...

I used standard issue thin Hormel and stretched it once it was a little warm. It was plenty done and crisp on the exposed areas. 325-350 indirect for about 55 minutes, 160 internal. My first cook on the egg proved that it holds temp very stable and much easier control than my old cheaper Kamado.
 
#2,049
#2,049
Threw some country ribs on a little while ago. Used John Henry Pecan rub and Hickory chips for smoke.

ribs.jpg
 
#2,050
#2,050
First attempt at brisket turned out pretty good - despite what seemed like thermometer issues. This one was 11 lbs. and after 8 hours at 225 my thermometer said it was at 203. I pulled out another thermometer and it read 150. But that didn't seem right either. So I let it go for another couple hours and just pulled it off when it felt right. I think it's pretty tender, but it's my first time so I didn't have any expectations. Tastes good though
 

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