-
Tired of adverts on RWI? - Subscribe by clicking HERE and PMing Trailboss for instructions and they will magically go away!
Show your BBQ or Grill
- Thread starter Q5?
- Start date
smoked a 9lb bone in 4 bone, prime, prime rib
That is one of my favorite ways to prepare one of these.
Rocking the $20 Coleman Smoker 
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
Beans were smoking underneath the pork shoulder (catching all the delicious drippings and picking up the applewood + hickory flavors):
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
Beans were smoking underneath the pork shoulder (catching all the delicious drippings and picking up the applewood + hickory flavors):
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!
Boulder AWESOME!!!! Miss going to shows at The Fox Theatre and eating the ABC burger at Thurderbirds!
enjoy!
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)
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?
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)
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?
I run 5-6 BBQ restaurants in the MD area. We use these
Where in Maryland?
Sent from my SAMSUNG-SGH-I747 using Tapatalk 2
- 15/4/07
- 14,909
- 54
- 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
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
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.
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.
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.
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
got a traditional clay bbq in thaialnd , much better
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:
Preparation, sadly I forgot to take a pic of the end product:
Usually how it looks when we are about to eat:
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:
Preparation, sadly I forgot to take a pic of the end product:
Usually how it looks when we are about to eat:
http://www.crownverity.com/products/grills-and-griddles/36-grill-shown-options i have had this grill for many years, , love this grill, mine doesnt have the side cooker , mine is just the plain one with ss shelves in front and side ,, a member from here named onexchef turned me on to this many years ago
