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Show your BBQ or Grill

R2D4

Admin
Advisor
15/4/07
14,905
42
48
I get the charcoal vs gas battle I use wood chunks on my Weber. I have to have that smoke. ;)

Sent from my Galaxy S3 via Tapatalk 2
 

Bigwaved

Known Member
13/3/13
132
5
0
smoked a 9lb bone in 4 bone, prime, prime rib


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That is one of my favorite ways to prepare one of these.
 

investinwaffles

Renowned Member
16/6/11
665
9
18
Rocking the $20 Coleman Smoker :D

Start:
Pork shoulder sourced from a local farm (Frog Belly Farms- Longmont, CO). Ethical, local, pasture raised, and as fresh as you can get it.

Brine for 18+ hours

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Beans were smoking underneath the pork shoulder (catching all the delicious drippings and picking up the applewood + hickory flavors):
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LoneStarr

Active Member
27/2/13
211
0
0
investinwaffles - pick me up at the south end of Pearl Street. I'll be in front of Illegal Pete's and please save me some of that food for my big belly. LOL! Wish I was there!

Boulder AWESOME!!!! Miss going to shows at The Fox Theatre and eating the ABC burger at Thurderbirds!

enjoy!
 

investinwaffles

Renowned Member
16/6/11
665
9
18
man, when it gets warmer out it will really be awesome.

It was like 30*F out and really hard to keep the temp up - I ended up smoking it for ~6hrs and finishing it in the oven overnight @ 170*F.

I feel like it didnt pick up enough smoke flavor - the burnt ends were much smokier than the bulk of it (for obvious reasons) :D

Also, smoked bbq baked beans are the win.

Boulder is a really nice place, especially once you realize to move away from the university.
Hiking and Red Rocks - pretty much sums it up :cheers:

EDIT:
Do you live in boulder?
 

Xebryus

Banned member, the goat does not approve
Banned
16/1/13
157
0
0
I run 5-6 BBQ restaurants in the MD area. We use these
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R2D4

Admin
Advisor
15/4/07
14,905
42
48
I recognize those smokers, it's R2's cousins. :r2d4:

So I got my Weber S470 and I plan on doing a couple of briskets. Normally I put these in pans with Jim Beam, liquid crab boil, bullion, water, onions, garlic and the typical dry rub ingredients and smoke it all day. The water is covering the brisket then it renders down to half. The top is smoked and bottom is moist.

What's y'alls recipe? Mine come out great but it's always good to hear a pros way of doing it.

Sent from my Galaxy S3 via Tapatalk 2
 

Xebryus

Banned member, the goat does not approve
Banned
16/1/13
157
0
0
I recognize those smokers, it's R2's cousins. :r2d4:

Sent from my Galaxy S3 via Tapatalk 2

Ah, I won't tell you everything, but the smoker I showed you is a rotisserie smoker. Takes full logs and regulates temps and time do what you set it at.

All that rotation

A. Creates a better smoke ring
B. Renders more fat out of the Brisket

We use Full Sized briskets with the whole second cut still attached to the first cut. High fat content is the name of the game.

Ingredients are very simple, you have to let the meat speak for itself.

12-14 hours a piece and you're good to go. Just remember, let the meat set for about 30 minutes before taking your first slice. Anytime you cook meat, you gotta let the juices settle.
 

Mendota

Put Some Respect On My Name
16/10/08
3,220
84
0
MN
I have almost that identical grill! I love it. Only difference is mine has brass handles instead of steel, and I have a flat panel in front instead of doors to access the storage. I access mine from the sides.

My wife bought it for me at Sam's Club when we bought our first house together and it has served me well for almost 10 years. In fact, last summer as a surprise she used some steel wool and rubbed the rust spots off the handles and used Rustoleum high temp Grill spray paint and repainted it. It looks awesome again - ready for another 10 years! I was staining the decks at the time and she worked on it while I was busy doing that.

This summer I need to purchase new grill grates for it, but otherwise it has been an awesome grill. Great for parties, too, because you can get both sides going.

Just the job for the Scottish summer. Bought this in Costco in Glasgow at end of last season. Not seen a bit of charcoal, or actually been fully assembled yet for that matter.
Brinkmann dual zone charcoal smoker. Dont like gas BBQ's. if it aint charcoal, it aint a BBQ hahaha
Fingers Xrossed it gets plenty use this summer.

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livil

Active Member
20/9/12
308
0
0
i got a 10£ bbq from argos which i get to use once or twice a year due to the crappy weather in uk , itis all rusted up and falling apart by next summer ( 2 weeks in july ) so i just buy another one ....
got a traditional clay bbq in thaialnd , much better
 

Chavezzito

Active Member
24/1/12
265
4
18
Wow...you guy´s are pro´s!

Here is some of my bbq tools and food, I use a Webber with a cast iron grid? (don´t know if grid is the correct word)

The tools:

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Preparation, sadly I forgot to take a pic of the end product:

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Usually how it looks when we are about to eat:

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Mendota

Put Some Respect On My Name
16/10/08
3,220
84
0
MN
Just fired up my grill last night for the first time this year. It has been almost 50 here in MN for the last couple of weeks and now we are supposed to get 6 inches of snow tonight!! LOL :D:
 

R2D4

Admin
Advisor
15/4/07
14,905
42
48
We have hit 50 what like twice, maybe three times? This is getting old. But yeah, cant wait for 60's and 70's. ;)
 

Q5?

Legendary Member
Advisor
29/3/09
15,273
7
0
Grilling some sliders.
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But....... I'm devastated........
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I took the cover off and found this little surprise. :(
 

Q5?

Legendary Member
Advisor
29/3/09
15,273
7
0
Better picture here. Not sure what chemical caused this or how.
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