Author Topic: 'clams...any updates on the BGE?!?!? (Read 7784 times)

pike · « **on:** December 15, 2010, 06:10:14 PM »

Would like to know what you've smoked lately along with temps, rub, and type of charcoal and wood

I will even tell you about the turkey I did for Thxgiving

_33 · « **Reply #1 on:** December 15, 2010, 06:50:39 PM »

handle it through pm. losers.

pike · « **Reply #2 on:** December 16, 2010, 06:26:10 AM »

This is the cooking board, mr. 33

pissclams · « **Reply #3 on:** December 16, 2010, 08:17:31 AM »

I did two cooks in November-
first one was full brisket, burnt ends, back ribs, chicken. cooked with Ozark Oak lump coal, hickory chunks, apple and cherry shavings.

second one was thanksgiving turkey- i did the nakedwhiz method (google it) and went 325 degrees w/ apple wood for 5 hours, 15 lb turkey.

that's about all i got right now. the temps being cold out make the cooking times really go up but i'm wanting to do a pork shoulder so i can make chili with the pulled pork. i'm worried it take 20 hours though in these temps.

Cire · « **Reply #4 on:** December 16, 2010, 08:25:46 AM »

ever make chili with your brisket? It's amazing.

pissclams · « **Reply #5 on:** December 16, 2010, 11:12:06 AM »

ya love it, the pulled pork chili is better though

Cire · « **Reply #6 on:** December 16, 2010, 11:41:12 AM »

Will try, never really had pork chili but I always have left over pulled pork so will try and report back.

do you make it a red chili or a white?

CNS · « **Reply #7 on:** December 16, 2010, 01:23:48 PM »

Would love a good chili recipe.

anyone willing to share?

Cire · « **Reply #8 on:** December 16, 2010, 02:05:52 PM »

I keep it as simple as posslible.

1.5 lbs of meat.
quarter cup of chili chowder
table spoon of chipotle chili chowder (MUST HAVE)
teaspoon of cayenne.
quarter cup of cumin
Half a tablespoon or so of garlic salt.
1 large onion
can of corn drained
large can of whole tomatoes with juice
2 cloves of garlic

start with maybe 3 strips of smoked bacon in the dutch oven/stock pot.
Throw onion in to cook after the bacon renders
Throw garlic in
tomatoes
corn
spices
meat

.

CNS · « **Reply #9 on:** December 16, 2010, 02:08:33 PM »

Thanks

Cire · « **Reply #10 on:** December 16, 2010, 02:11:43 PM »

slimz posted a recipe a while back but I don't remember the thread.

I also just heard about a guy throwing his dutch oven on his smoker uncovered to take in smoke. never tried that.

If it's going to cook for a long time you could throw in a couple cups of a dark ale but I don't like it too too runny.

I also use kidney beans.

pike · « **Reply #11 on:** December 16, 2010, 07:05:34 PM »

Holy crap I am goiung to make pulled pork chilli when I go home for break.

And 'lams, you really think it would take 20 hours to cook a pork shoulder? That's silly

Also, I did my thxgiving turkey also. 200-250 degrees for about 6 hours. Hickory chips and some poulty rub with plenty of olige oil. Covered the turkey in foil about half way through. Also tried to collect some grease for giblet gravy but I failed

pissclams · « **Reply #12 on:** December 16, 2010, 08:24:24 PM »

Quote from: Cire on December 16, 2010, 11:41:12 AM

Will try, never really had pork chili but I always have left over pulled pork so will try and report back.

do you make it a red chili or a white?

i make it red, just like a regular chili, i just use pulled pork instead of ground sirloin. i still use a little ground sirloin, just a not the reg amount.

Quote from: pike on December 16, 2010, 07:05:34 PM

Holy crap I am goiung to make pulled pork chilli when I go home for break.

And 'lams, you really think it would take 20 hours to cook a pork shoulder? That's silly

Also, I did my thxgiving turkey also. 200-250 degrees for about 6 hours. Hickory chips and some poulty rub with plenty of olige oil. Covered the turkey in foil about half way through. Also tried to collect some grease for giblet gravy but I failed

my 10 pound shoulders go 14-15 hours @ 250 in the summer time when it's 100 outside, so i'm assuming it will be 3-5 hours longer when it's 10 out at night, maybe not? there will be some incremental time because of the ambient temp but i'm not sure how much.

with turkey, i'm telling you- try the nakedwhiz method...it's beyond good.

Cire · « **Reply #13 on:** December 17, 2010, 07:05:59 AM »

also if you are worried about temps and time just smoke it for 3-5 hours and throw it in the oven to finish.

DILLIGAF · « **Reply #14 on:** December 17, 2010, 12:30:39 PM »

Quote from: pissclams on December 16, 2010, 08:17:31 AM

I did two cooks in November-
first one was full brisket, burnt ends, back ribs, chicken. cooked with Ozark Oak lump coal, hickory chunks, apple and cherry shavings.

second one was thanksgiving turkey- i did the nakedwhiz method (google it) and went 325 degrees w/ apple wood for 5 hours, 15 lb turkey.

that's about all i got right now. the temps being cold out make the cooking times really go up but i'm wanting to do a pork shoulder so i can make chili with the pulled pork. i'm worried it take 20 hours though in these temps.

Make a wrap-around blanket of Reflectix insulation and the only trouble you'll have is keeping the temps down, and your chunk/coal usage will be greatly reduced as well. I did it with my UDS last winter and it ran hotter than during 100 degree weather.

Cire · « **Reply #15 on:** December 17, 2010, 12:31:42 PM »

good idea, I got a welding blanket last xmas for the same reason. works great.

CNS · « **Reply #16 on:** December 17, 2010, 12:41:48 PM »

Quote from: Cire on December 17, 2010, 12:31:42 PM

good idea, I got a welding blanket last xmas for the same reason. works great.

Could prob use a hot water tank blanket. they run around $40 at home depot

Cire · « **Reply #17 on:** December 28, 2010, 12:12:29 AM »

Alright, did an 8 pound butt today. I've got way too much and have given some away but I want to make chili tomorrow with it. Clams, do you make it just like you'd make beef chili?

Pete · « **Reply #18 on:** December 28, 2010, 12:22:04 AM »

Quote from: Cire on December 28, 2010, 12:12:29 AM

Alright, did an 8 pound butt today. I've got way too much and have given some away but I want to make chili tomorrow with it. Clams, do you make it just like you'd make beef chili?

I've had it in a "white" chili, and it was amazing. Basically, just use Great Northern beans, add in some of your favorite spices that typically go in chili and there you go.

pissclams · « **Reply #19 on:** December 28, 2010, 03:08:38 PM »

Quote from: Cire on December 28, 2010, 12:12:29 AM

Alright, did an 8 pound butt today. I've got way too much and have given some away but I want to make chili tomorrow with it. Clams, do you make it just like you'd make beef chili?

it freezes great too. but yeah i just make it like a regular chili. not sure if i've tried pete's white chili but it sounds great.

Cire · « **Reply #20 on:** December 28, 2010, 03:29:59 PM »

I don't know how to make white chili without a store bought packet.

slimz · « **Reply #21 on:** December 28, 2010, 04:41:23 PM »

Quote from: Cire on December 16, 2010, 02:11:43 PM

slimz posted a recipe a while back but I don't remember the thread.

I also just heard about a guy throwing his dutch oven on his smoker uncovered to take in smoke. never tried that.

If it's going to cook for a long time you could throw in a couple cups of a dark ale but I don't like it too too runny.

I also use kidney beans.

http://goEMAW.com/forum/index.php?topic=454.msg5388#msg5388

pike · « **Reply #22 on:** December 28, 2010, 05:49:57 PM »

My uncle did prime rib on his egg on xmas. Holy God was it good

pissclams · « **Reply #23 on:** December 28, 2010, 05:51:41 PM »

i'm doing a tenderloin on friday, the crap is great.

pike · « **Reply #24 on:** December 28, 2010, 05:54:34 PM »

I've done a few tenderloins in my day. 'Tis great as you say