LCLC BBQ Thread (1 Viewer)

[Beau Diddly]

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).

I used to smoke on a barrel style grill with the meat on one side and the fire on the other. I went to a ceramic grill over a year ago and I struggle at the vertical smoking until I used a heat deflector. I took some leftover red oak solid flooring (unfinished of course), cut to size and snapped together to create a heat deflector that added a little oak to the flavor as well. It's taken me well over a year, but I now prefer the ceramic grill over my old traditional barrel style...but I really, really miss my cast iron grates.

It sounds like success on the first try for you, keep it up.

 

[BBQ BOY]

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.

You don't need mustard or anything else. Directly apply the rub to the ribs. One step most people don't do is sprinkle the rub on the ends of the bones. That will caramelize the ends and keep the moisture in the bone. Always remember this, moisture in the bone is moisture in the meat.

 

[TailsWCU]

Butt for the XMas party.

 

[collk22]

Looks edible...

 

[Beau Diddly]

When I was stationed in Arizona, I met my wife and she still has connections there. She went there for a week and asked what I wanted her to bring me back--the easiest question I've been asked in a while.

 

[JohnVee]

When I was stationed in Arizona, I met my wife and she still has connections there. She went there for a week and asked what I wanted her to bring me back--the easiest question I've been asked in a while.

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Damn, man! It's great that your wife still gives you wood.

 

[Beau Diddly]

Damn, man! It's great that your wife still gives you wood.

Don't we have a sergeant-of-arms to take care of these interlopers? Damn yankee carpet-baggers coming down here causing trouble

 

[Beau Diddly]

A friend of mine has a vacant rental home in the Park Circle area of N CHS. There is freah pecan wood cut and stacked in the back yard, free, or maybe for a beer. There is more than I can use and if you want any, please text or PM me. It needs to be picked up by Monday, 7/31.

Pecan is in the hickory family and similar, but a bit more fruity. It's great on brisket and other red meat as well as pork.

 

[Beau Diddly]

Lowe’s has the 2-bag charcoal (total 37lbs) marked down from $20 to $10, today through Monday.

 

[4mydogs]

I've been following this thread vicariously for a long time. Finally took my accumulated bass pro gift cards and pulled the trigger, bought a Weber Smokey Mtn cooker, put it together last night. I got two bags of Kingsford (before the sale ), a charcoal chimney and some pieces of hickory and I'm ready for the weekend. I just have to buy some meat. I have zero experience with one of these. Any tips? What's the first thing I should smoke to get started?

 

[Beau Diddly]

I've been following this thread vicariously for a long time. Finally took my accumulated bass pro gift cards and pulled the trigger, bought a Weber Smokey Mtn cooker, put it together last night. I got two bags of Kingsford (before the sale ), a charcoal chimney and some pieces of hickory and I'm ready for the weekend. I just have to buy some meat. I have zero experience with one of these. Any tips? What's the first thing I should smoke to get started?

That's almost like saying I just bought a set of golf clubs, how do I play? Ok, I'm exaggerating a bit. You have a vertical smoker, so understand you're hot smoking (as opposed to cold smoking). Read-up on smoking meats and just try it. The more you smoke, the more you'll learn. I think I'm safe to say we would all agree charcoal briquets are good, but hard wood lump is better, no serious BBQ competition has ever been won using pellets, and temperature control is critical, so make sure you have a good thermometer. Too bad @Yardboy abandoned us for the great Rocky Mountain, he would've been a good teacher. That's a start, so light it up!

 

[4mydogs]

That's almost like saying I just bought a set of golf clubs, how do I play? Ok, I'm exaggerating a bit. You have a vertical smoker, so understand you're hot smoking (as opposed to cold smoking). Read-up on smoking meats and just try it. The more you smoke, the more you'll learn. I think I'm safe to say we would all agree charcoal briquets are good, but hard wood lump is better, no serious BBQ competition has ever been won using pellets, and temperature control is critical, so make sure you have a good thermometer. Too bad @Yardboy abandoned us for the great Rocky Mountain, he would've been a good teacher. That's a start, so light it up!

Yeah, I know I gave little and asked a lot. I have been reading up, watching videos, but I know I just need to get going. Decided to start with charcoal and I know I'll branch out to lump later for comparison. The Weber has a built in thermometer in the top, which is where I'll be smoking this weekend. Do I need another? Going to buy a slab or two of ribs later today and like you said, light up!

 

[Beau Diddly]

Yeah, I know I gave little and asked a lot. I have been reading up, watching videos, but I know I just need to get going. Decided to start with charcoal and I know I'll branch out to lump later for comparison. The Weber has a built in thermometer in the top, which is where I'll be smoking this weekend. Do I need another? Going to buy a slab or two of ribs later today and like you said, light up!

You'll need a temp probe for your meat.