LCLC BBQ Thread (1 Viewer)

[JohnVee]

I've recently used 2 bags of B&B Hickory Lump from Academy on my BGE (large). Both bags were mostly small pieces, like finger-sized branches and quarter-to-half dollar-size chunks with way less than 25% any bigger than that. Kind of disappointing, but the flavor was good. I didn't add any other hickory chunks so I could see what the B&B would do. Last cook was 16lbs of pork at 250* for 8-9 hours. I filled the firebox and there was nothing left when I was done - finished cooking on residual heat. Lots of ash. I'll continue to buy it in hopes of getting bigger chunks next time. They also stock it in mesquite and maybe oak near here.

I also used the B&B for some stuff at 375* and hard a hard time maintaining temp. Firebox holes were getting plugged. I won't use it for med to hi temp anymore because of that, unless they start using bigger chunks.

Royal Oak has been good for me, especially since it's so easy to find. I seems to get a handful of rocks in each bag. Cowboy will never be bought again due to massive sparking, massive ash, and non-wood crap in the bag. Pity, because there were always lots of large chunks per bag.

Playing around with coal placement and lighting has yielded some good results. I think Spressoman turned me on to that.

BGE lump can just be stooopid money around here, so I have to try to remember to look for it when I'm out of town (and I usually forget). I've always had very good luck getting lots of large chunks from them.

 

[JohnVee]

@Trollhole Thanks for the pic of the smoker tube. I'll have to get one for when I'm away from home.

 

[Brock]

finished 2 pork tenderloins and 6 racks of st louis styled ribs today on smoker....great success again. Filled bellies, smiles on faces and were a couple leftovers for tomorrow Used Royal Oak- USA with some hickory chips soaked in Jack Daniels for some extra early smoke.

Life is good...now to go out Monday and finish planting food plots for some deer, turkey, quail and dove.



Pulled membrane off back and dusted good with my rub....now sitting while smoker comes up to temp completely and I mix up my spritz for later. cooking at 225-235* with a 3-2-1 cook,wrap,finish model...but I let the meat dictate it more than anything else.

2 hours into cook...starting to get a bark on them from rub....can see the two pork loins on top rack as well. They will be sliced into medallions with cup of Carolina Gold in middle for appetizers with spinach dip and vegetable tray.

Here they are at 3.5 hours...as I was pulling them to wrap, spritz, butter, and honey before sealing and throwing back on smoker for another 1.5 hours. When I unwrap I then put back on smoker..pour any juices from tinfoil over the meat and let cook to firm them up for 30-60 minutes...depends on meat and temp of smoker.

Cut them up with 2-3 bones per serving and fed 15 adults and children...with 2 racks remaining we had for lunch today with brother-in-law and his family.

 

[BBQ BOY]

Ron, if I don't get the chance to speak with you before Monday, then I want to say Happy Memorial Day and thank you for your service brother. And thank you to your fallen brothers for their sacrifices so that I may enjoy my life and freedoms. Freedom isn't free.

 

[JohnVee]

Opened a new bag of B&B Hickory lump yesterday and was happy to see TONS of large chunks. Chicken thighs on the BGE, corn in husks direct in the coals on the Smokey Jr, and some cast iron cornbread from the toaster oven. Too late and dark for any pics. Our guests loved it and there were no leftovers (I had figured on enough remaining for lunch for 2).

 

[Trollhole]

My only pics from the weekend. 2 butts, 1 brisket, 40lbs of chicken, potatoes, 4 bushels of corn, kabasa and some ribs.

 

[greenseaman]

Looks really good!!

 

[CharlestonG8R]

My only pics from the weekend. 2 butts, 1 brisket, 40lbs of chicken, potatoes, 4 bushels of corn, kabasa and some ribs.

Quite the appetizer!

 

[TailsWCU]

Changing gears and considering the Pit Barrel. Any thoughts?

 

[CharlestonG8R]

I've heard of them, but I've never actually SEEN one. I'm sure it does great, but I'm curious how you actually get indirect heat from it. For smoking, I never use direct heat.

 

[BBQ BOY]

Nothing wrong with barrel cooking. You'll still get smoke from the coals/wood. The Indians in SC invented BBQ'ing and they did it over coal usining a makeshift rotisserie.

 

[TailsWCU]

I've heard of them, but I've never actually SEEN one. I'm sure it does great, but I'm curious how you actually get indirect heat from it. For smoking, I never use direct heat.

The meat sits high enough up to where it isn't direct per say, has to do with the design as well. It's not made for super low and slow but from what I have seen they are great for set it and forget it as well. Runs closer to the 250 range. I just love the hanging style and simplicity.

 

[Beau Diddly]

The meat sits high enough up to where it isn't direct per say, has to do with the design as well. It's not made for super low and slow but from what I have seen they are great for set it and forget it as well. Runs closer to the 250 range. I just love the hanging style and simplicity.

You could easily use a heat deflector or a drip pan to block the direct heat.

 

[CharlestonG8R]

You could easily use a heat deflector or a drip pan to block the direct heat.

Speaking of drip pans, does anyone have a recipe for smoked beans? I can't forget the beans we ate at Jack Stack's in KC... They set a pot of beans at the bottom of the smoker and they were amazing!

 

[TailsWCU]

You could easily use a heat deflector or a drip pan to block the direct heat.

Yep. I usually run a drip pan with apple cider vinegar in it. Will update on how it works out. Not claiming it to be the end all beat all but, it should produce.

 

[TailsWCU]

Smoked up a butt this weekend for my neighbors 70th, while this Pit Barrel runs a little hotter than I like (still tweaking) I should be able to get it down to 250 range maybe lower (usually runs around 275 which is out of the low and slow range). It has still been producing some damn good Q, lots of good feedback. Just glad I didn't kill anyone since it was my first butt that I was serving to a group of folks. Of course I served it with Bessingers Yellow....need to talk to someone about a bulk purchase .

Smoke on!

 

[BBQ BOY]

NIce

 

[collk22]

Looks good man!

 

[TailsWCU]

Figured I would post a couple more on here.

Incredible Wings

Couple racks hanging.

 

[collk22]

Wings look solid - are you willing to share your recipe?

I did ribs two weeks ago; rubbed them in plain yellow mustard, applied Rendezvous rub, smoked over an 80/20 blend of apple wood chunks and hickory. Brushed them with a little bit of water/apple cider vinegar and applied a bit more of the rub before serving to keep them more like a true Memphis-style dry rib.