Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 485711 times)

XocolateThundarr · « **Reply #3575 on:** December 03, 2016, 06:23:52 PM »

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pissclams · « **Reply #3576 on:** December 03, 2016, 06:41:15 PM »

what's in the rub? olive oil, garlic, rosemary, black pepper?

XocolateThundarr · « **Reply #3577 on:** December 03, 2016, 09:16:50 PM »

Dijon mustard, worcestershire, thyme, rosemary, garlic cloves, smoked sea salt, and coarse black pepper

pissclams · « **Reply #3578 on:** December 03, 2016, 09:49:01 PM »

looks good what temp did you pull it?

XocolateThundarr · « **Reply #3579 on:** December 04, 2016, 10:01:19 AM »

125.....I think I'm going to cook the next one to 130 and not let it rest as long. I would like to get a little more of the fat to render to add more juice to the meat.

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pissclams · « **Reply #3580 on:** December 04, 2016, 11:31:14 AM »

start or finish it at v high heat, depending on your preference. iirc alton brown goes high temp/broil at the beginning. i've done it both ways

i think the bigger pieces of meat cook longer after being pulled too

XocolateThundarr · « **Reply #3581 on:** December 04, 2016, 07:48:04 PM »

Quote from: pissclams on December 04, 2016, 11:31:14 AM

start or finish it at v high heat, depending on your preference. iirc alton brown goes high temp/broil at the beginning. i've done it both ways

i think the bigger pieces of meat cook longer after being pulled too

How high should I finish it and at what temp should I crank up the smoker? I think that if I can get more of the fat to render and permeate the roast it would really be amazing. I also think I am going to smoke a meatloaf for Christmas with the ribs. I am going to need to figure out how to coordinate the cook times to make everything finish at somewhat the same time.

cDubya · « **Reply #3582 on:** December 05, 2016, 12:14:47 AM »

Looks delicious, XT. As you all say around these parts... Would smash.

KST8FAN · « **Reply #3583 on:** December 25, 2016, 09:40:20 AM »

Top loin roast on the Traeger. Now time to wrap it up for the commute to Atchison.

Tom

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CNS · « **Reply #3584 on:** December 25, 2016, 09:55:54 AM »

Nice. Double barrel briskets tomorrow for me. One for me and one for moms.

CNS · « **Reply #3585 on:** January 10, 2017, 02:13:07 PM »

Guys, looking into pulling the trigger on a Big Green Egg. Looking at the XL, probably. Questions for those with them:
1. how much cleaning from smoke to smoke is involved? I currently have the Webber Smokey Mtn and have to clean it pretty thoroughly due to mold build up. I think we have discussed in the past and it was mentioned that the BGE gets hot enough to just light it up and burn that crap off, but can't find that and ready to pay attention now.

2. When lighting it, do you use the minion method, in lighting only a small portion of the coal, or do you light the whole thing and it is efficient enough to control that?

3. Anyone use it as a standard grill? I have a Webber Genesis gas grill and love it. Any good comparos other than the standard charcoal vs gas stuff?

4. Did you guys have to make special accomodations for the grill(like a concrete pad) or anything due to its weight? Anyone have one just out in a yard?

5. Any down sides other than cost?

6. any recommended accessories?

If it helps answer the above, I smoke butts, briskets, and turkey more than anything but I do gas grill my ass off(I go through a tank of propane every 4-6 weeks).

TIA.

pissclams · « **Reply #3586 on:** January 10, 2017, 02:19:30 PM »

1) none. i do a full clean of mine about once a year which consists of pulling out the inner rings and firebox and dusting out all of the old ash. inside does get moldy, the ceramic holds air moisture but that crap just burns off while the vox gases are burning out of the lump.

2) i use a chimney lighter and just dump it down on top of the rest of the coals. the gel lighters work too.

3) yes but also have a genesis e-330. bge is good for steaks @ 800+ degree searing temps.

4) no. mine sits in its nest on a cedar wood patio. i don't even use a cover for it. if i had more handymanness i would build the bge table for it to rest in but whatevs.

5) size, the L is too small. weight, tough to move once you get it where you want it.

CNS · « **Reply #3587 on:** January 10, 2017, 02:22:49 PM »

Thanks, Clams

CNS · « **Reply #3588 on:** January 10, 2017, 02:26:14 PM »

It only has one internal grill, correct? Could you do multiple briskets at one time on it?

ChiComCat · « **Reply #3589 on:** January 10, 2017, 02:31:05 PM »

Indirect cooking tray is a must that I don't believe comes with. Same with the nest unless you are going the table route. I used to start mine with a weed burner and that was very efficient. The weed burner isn't necessary but was nice to get going pretty fast. I had a large and wouldn't be able to fit two full packer briskets on there but don't know about the XL.

Cire · « **Reply #3590 on:** January 10, 2017, 02:55:37 PM »

oh man, this reminds me I did a rib roast for christmas. reverse sear, 200 until 118 internal, pulled and cranked the heat up, returned for 8 minutes.

It was outrageous. Will always reverse sear from now on.

pissclams · « **Reply #3591 on:** January 10, 2017, 03:17:00 PM »

Quote from: ChiCat on January 10, 2017, 02:31:05 PM

Indirect cooking tray is a must that I don't believe comes with. Same with the nest unless you are going the table route. I used to start mine with a weed burner and that was very efficient. The weed burner isn't necessary but was nice to get going pretty fast. I had a large and wouldn't be able to fit two full packer briskets on there but don't know about the XL.

correct, it doesn't come with the plate setter (indirect heat deflector thing)
even with an adjustable cooking rack there is no chance in hell you're getting 2 packer briskets on a L BGE. i did a 15 pound wagyu that i had to lay over a brick in order to fit it on/in my L egg. may be able to squeeze them onto an XL with a adjustable i linked below->

this dude's adjustable rigs are the BITB imo
https://ceramicgrillstore.com/collections/shop-xl-adjustable-rig-accessories-for-xl-big-green-egg

CNS · « **Reply #3592 on:** January 10, 2017, 03:22:37 PM »

I don't normally do packers. I do the trimmed ones at the grocery store.

pissclams · « **Reply #3593 on:** January 10, 2017, 03:24:57 PM »

a packer is just a flat + point still intact, they still need to be trimmed

are you saying you only do flats b/c if so, wtf ?

CNS · « **Reply #3594 on:** January 10, 2017, 03:43:26 PM »

Yeah. Size limitations. When I smoke, I need to do two at a time. Also, I like the ends, but the others involved want a bunch of flat. It works and is fantastic.

pissclams · « **Reply #3595 on:** January 10, 2017, 04:04:40 PM »

they're so much better cooked whole then separated

BW · « **Reply #3596 on:** February 08, 2017, 08:55:35 PM »

Longbones? Longbones.

sonofdaxjones · « **Reply #3597 on:** February 08, 2017, 09:05:49 PM »

Fireboard? Anyone?

Emo EMAW · « **Reply #3598 on:** February 09, 2017, 12:39:02 PM »

Anyone made/tried carne seca? Or machaca?

Stupid Fitz · « **Reply #3599 on:** February 09, 2017, 01:19:40 PM »

Looking to have a thingy built to house 2 Big Green eggs, a couple drawers, and some counter space. Not looking for anything real fancy, prob just brick that I have with maybe a bit of stone. Anyone know where I can have this done and it not cost 18 million dollars? My contractor apparently doesn't want to do this for me based on the bid he gave.