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  #1  
Old 11-18-2018, 10:15 PM
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jargon jargon is offline
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BBQ Grilling

I’m an avid BBQ outdoor griller.

Nothing like flavored woodchips to make a meal special...meats, fish, poultry, I do it all on an awesome Weber Genesis. From sloooow cooking roasts and whole chickens, to flash cooking hotdogs and burgers in the summer, I’ve just grown to love manipulating the flavor of the cooking of different foods using the flavored wood chips.

Everyone grills when the weather is nice and warm.

My question is, do you grill in the rain? Easy, peasey on that one! How about grilling all year round? Do you grill during a snowstorm? I do. Love to bring the outdoors inside!

How about it...do you grill through the winter months?
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  #2  
Old 11-18-2018, 10:43 PM
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Re: BBQ Grilling

I grill and smoke during the winter months. I have a Lyfe Time smoker built in Uvalde, TX, that I fire up on most holiday weekends using a process that takes up to 12 hours and an unknown amount of adult beverages to produce some wonderful ribs, chicken, hams, bacon, turkey, and what not. Life is good....
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  #3  
Old 11-19-2018, 01:43 AM
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McWideglide McWideglide is offline
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Re: BBQ Grilling

I will grill year round but not in the rain. I use my 22" charcoal fired Weber.
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  #4  
Old 11-19-2018, 05:38 AM
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Re: BBQ Grilling

Like all good sailboat cruisers we grill year round in most weather conditions..
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  #5  
Old 11-19-2018, 07:09 AM
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Re: BBQ Grilling

All weather griller here. Have my grill under cover so rain is not an issue
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  #6  
Old 11-19-2018, 07:58 AM
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Re: BBQ Grilling

Year round here with my hand-me-down Grill-O-Matic.
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  #7  
Old 11-19-2018, 08:43 AM
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Re: BBQ Grilling

My wife was always telling me about her friends who grilled year-round. They told her that propane was the ticket. Under protest I bought one. Used it about a dozen times and threw it away. The only good thing which came out of that grill was the story about how, after we used it for the first time, a bear tossed it down the hill.
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  #8  
Old 11-19-2018, 10:45 AM
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Re: BBQ Grilling

Quote:
Originally Posted by jargon
I’m an avid BBQ outdoor griller.

Nothing like flavored woodchips to make a meal special...meats, fish, poultry, I do it all on an awesome Weber Genesis. From sloooow cooking roasts and whole chickens, to flash cooking hotdogs and burgers in the summer, I’ve just grown to love manipulating the flavor of the cooking of different foods using the flavored wood chips.

Everyone grills when the weather is nice and warm.

My question is, do you grill in the rain? Easy, peasey on that one! How about grilling all year round? Do you grill during a snowstorm? I do. Love to bring the outdoors inside!

How about it...do you grill through the winter months?
I grilled on the Weber last night and will tonight, in the rain with temps in the 30s. I have a large Tommy Bahama beach umbrella protecting all of it!
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  #9  
Old 11-19-2018, 03:39 PM
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Re: BBQ Grilling

Of course I grill year round. If I were not able/allowed to grill it would seriously hinder my cooking ability. Hell, I even grill those evil things called vegetables.
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  #10  
Old 11-19-2018, 05:56 PM
FastRev1 FastRev1 is offline
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Re: BBQ Grilling

Year round griller. Custom built offset firebox big smoker. Traeger pellet Grill handy and useful. Well used 22 inch weber used for everything winter spring summer and fall.
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  #11  
Old 11-19-2018, 08:43 PM
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Re: BBQ Grilling

Why wouldn’t you grill during the winter? Oh yeah, what’s winter?
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  #12  
Old 11-19-2018, 08:52 PM
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Re: BBQ Grilling

Seriously, what man doesn’t grill year round?
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  #13  
Old 11-19-2018, 09:25 PM
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Re: BBQ Grilling

I'm a Big Green Egg man myself. Tasty treats come from my smoker all year round. My personal favorite is turning about 15lbs of pork shoulder into incredibly moist and delicious pulled pork:



10 hours later:


Those big lumps of meteorite looking things on the smoker fall apart with just a push of a fork on the top of it.

I've also been known to try a beef brisket but that's the hardest cut of meat to smoke and I wreck those about as often as I get them right:



about 11 hours later:
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  #14  
Old 11-20-2018, 01:13 PM
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Re: BBQ Grilling

I actually grilled last night. It was 82 on the south Florida coast, AKA Paradise!
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  #15  
Old 12-13-2018, 09:46 PM
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Re: BBQ Grilling

Tonite, Boneless chicken breast, baked potatoes and balsamic glazed zucchini tonite. No wine.

Tomorrow, lamb chops, baked potatoes, asparagus. Nice Super Tuscan wine.

Sunday, ribeye steaks, baked potatoes, probably asparagus again, because I do the cooking and it’s my favorite veggie. Two bottles Barolo. Can’t wait for that one.

Monday, cedar planked salmon, baked potatoes, served over salad greens, with nuts, seeds, and sliced strawberries. Baby Super Tuscan.

Tuesday, go shopping and plan the rest of the week.

I love grilling.
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  #16  
Old 12-13-2018, 09:48 PM
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Re: BBQ Grilling

Quote:
Originally Posted by PittsDriverWes
I'm a Big Green Egg man myself. Tasty treats come from my smoker all year round. My personal favorite is turning about 15lbs of pork shoulder into incredibly moist and delicious pulled pork:



10 hours later:


Those big lumps of meteorite looking things on the smoker fall apart with just a push of a fork on the top of it.

I've also been known to try a beef brisket but that's the hardest cut of meat to smoke and I wreck those about as often as I get them right:



about 11 hours later:

That’s taking it to another level.

I know Mani does the Big Green Egg also.
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  #17  
Old 12-14-2018, 01:27 AM
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Re: BBQ Grilling

I also use an egg for my pork. 11 hours and heaven. But, I have a pizza oven that is amazing. Pizzas then when everyone is in a coma, I slip in a chicken in a French clay roasting covered pot for the next evenings dinner. Be sure to use 00 flour from Italy for the proper Napoli Pizza. (wife is in charge of that)

https://www.amazon.com/Primavera-Out...za%2Boven&th=1

In the 22" weber I have a 1/4" steel plate with 12" of the center cut to a grill.

https://arteflame.com/products/artef...hoCrvIQAvD_BwE
Takes re thinking but superior.

I grill all year, have to account for the ambient temperature sometimes. Problem is everyone else is inside when it is nasty. I have a covered pergola to deal with things. And a ten foot table to seat everyone. Beer fridge is just inside the garage that backs up the yard. Plenty of supplies.
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  #18  
Old 12-14-2018, 01:29 AM
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Re: BBQ Grilling

I will have to get boneless shoulder next time. this looks great. I always get bone in and shred it. Just tonight at a party one fellow who has a "smoker" does beef mostly, I mentioned why go through all the trouble and spend 12 hours at it and not use PORK!
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  #19  
Old 12-14-2018, 09:18 AM
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Re: BBQ Grilling

Looks like I am in the majority. I grill year round, even in snow or rain, at least the snow back in Connecticut. Best way to cook. We always cook fish on the grill to keep the smell out of the house and it tastes better.
During major snowstorms we don't cook on the grill, my wife makes soup.
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  #20  
Old 12-14-2018, 04:18 PM
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Re: BBQ Grilling

Year round John and like you I have a Weber Genesis. I would like something with more heat, especially for Winter and when cooking swordfish which I have a great method for:

A.) Lots of salt on both sides (it flashes off and seals the juices in keeping it moist)
B.) Baste with a mixture of mayonnaise, soy sauce, pepper and oregano. Slowly blend the soy in until it is like milk chocalate

The now deceased (lost at sea) founder of Charlie's Crab restaurants in Detroit and Lauderdale taught me that one.

A friend has a Genesis that he purchased natural gas ready and he said it has a lot more heat than the propane version. Unfortunately, no natural gas here...

If you want some excellent rub, go to https://reddirtrichbbq.com/ which is a new company a friend of mine just started. It will take your BBQ to a whole new level!

I'm interested in a Green Egg, but how do they do in winter, is there a risk of cracking them? I don't need a cracked egg!
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  #21  
Old 12-17-2018, 10:06 AM
CHASMAN CHASMAN is offline
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Re: BBQ Grilling

Grill/smoke year round...22" Weber charcoal, Brinkman charcoal smoker, large Masterbuilt gas smoker, and horizontal Brinkman wood/charcoal fired smoker. Lowes has charcoal on sale several times a year - 2 pack 18.5 lb bags for $9.99. Have 20 bags ready to go by garage door. Best food always comes off the grills. Rain, shine, cold we grill 4 times week average.

Happy grilling!
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  #22  
Old 12-18-2018, 08:01 AM
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Re: BBQ Grilling

Big Green Egg guy here. Grill all year long rain or shine.
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  #23  
Old 12-18-2018, 01:51 PM
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Re: BBQ Grilling

Wes and Mani, you guys had me convinced that I wanted to gift myself a BGE for Christmas, but DAYUM, had sticker shock when I looked them up. Is there ever a "good" time to buy them on sale?
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Dirt: 2004 Honda CRF80 ~ son :: 2006 Honda CRF70 ~ daughter #1 :: 1985 Honda ATC70 ~ daughter #2 :: 2006 Honda CRF150 ~ unclaimed :: 2007 Honda CRF450X ~ Dad
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If loud pipes save lives, imagine what learning to ride that thing could do.
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  #24  
Old 12-18-2018, 10:27 PM
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PittsDriverWes PittsDriverWes is online now
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Re: BBQ Grilling

Quote:
Originally Posted by MattB
Wes and Mani, you guys had me convinced that I wanted to gift myself a BGE for Christmas, but DAYUM, had sticker shock when I looked them up. Is there ever a "good" time to buy them on sale?


Check out Komodo Joe - it's basically the same thing as as a BGE but less expensive. That said, I've gotten so much enjoyment out of my Egg that I still consider it a great purchase. Look around locally for deals also. When I bought my Egg it was from a Spa & Pool store that was throwing in a bunch of accessories and a large bag of organic charcoal. The accessories can add up as well.
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Old 12-21-2018, 11:34 PM
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Re: BBQ Grilling

When I moved to NC bought a Wilmington grill from the owner of the house we bought. Top of the line stainless steel grill. Better than the webers i had over 25 years.
Never met a grill man or woman who didnt love their egg. On my Christmas list.
.
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  #26  
Old 12-22-2018, 11:11 AM
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Re: BBQ Grilling

Quote:
Originally Posted by Rip
When I moved to NC bought a Wilmington grill from the owner of the house we bought. Top of the line stainless steel grill. Better than the webers i had over 25 years.
Never met a grill man or woman who didnt love their egg. On my Christmas list.
.

I can report that owning a BGE has changed my life for the better. I now own two of them, a large and a small.
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  #27  
Old 12-26-2018, 05:03 PM
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Re: BBQ Grilling

Quote:
Originally Posted by MattB
Wes and Mani, you guys had me convinced that I wanted to gift myself a BGE for Christmas, but DAYUM, had sticker shock when I looked them up. Is there ever a "good" time to buy them on sale?

Matt, the BGE is the last grill/smoker/cooker you will buy. They stand behind their product 100% no questions asked. My ceramic cracked over the years twice and have had it replaced ASAP.
The BGE do not go on sale, but there are promotions like the big holidays when they come with a ton of accessories included, which you would have to buy otherwise. Makes it worth while.
Only buy from an authorized dealer. Dont buy used, you know the ceramic will crack at some point.
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  #28  
Old 01-17-2019, 09:30 AM
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Re: BBQ Grilling

I joined the club -- a special shout out to Mani (Aviator) and Wes (PittsDriverWes).

Mani I would like to thank for constantly showing me pictures of his amazing looking dinners off his BGE. All that has done through the past two years or so is make me want to visit him for dinner (and learn how to do it myself).

Wes, I'd like to thank you for bringing up Kamato Joe. Doing some reading/video watching, I've come to believe that the Joe and the Big Green Egg are extremely comparable.

About 18 months ago, Kamato Joe updated their unit, introducing the "Kamato Joe Classic II". These units retailed at about $1100, best pricing seemingly coming if you can meet up with them at one of their famous "Costco Roadshows". Anyway, I had started noticing the the remaining stock of the original "Classic" (if you could find one) were selling around $800. I was ready to drop $800 back at Christmas but wasn't finding one. I also considered driving about 100 miles to Columbia, MD where they were currently at for the Costco Roadshow but was too busy.

Well, it all worked out for the better. Tuesday night I walked into a Lowes wanting to look at shower doors as mine had EXPLODED on me (altogether different story). Walking through the store I spot a Kamato Joe. I have NEVER seen one of these units at Lowes before. Cha-Ching, it's on CLEARANCE for $561. I asked the guy working if they had any still boxed. He said "I'm sure we do, we only got in 2, I think that someone ordered them by mistake, we haven't sold any". Naturally he couldn't find the boxed unit but said the day shift could and last night I went back and picked up my Kamato Joe. Mind you, this is the original classic and not the version 2, but at $561 fully warranted, I DON'T CARE

Public service announcement for those looking for a Kamato cooker, check with your local Lowes.
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Street: 2000 Honda VFR @ 39k :: 2002 BMW K1200RS @ 49k ... round 2 - Welcome Back to a Long Lost Friend
Track: 2008 Suzuki GSX-R 750 :: 2008 Honda CBR1000RR
Dirt: 2004 Honda CRF80 ~ son :: 2006 Honda CRF70 ~ daughter #1 :: 1985 Honda ATC70 ~ daughter #2 :: 2006 Honda CRF150 ~ unclaimed :: 2007 Honda CRF450X ~ Dad
IBA #25520 - Iron Butting the Blue Ridge Parkway

If loud pipes save lives, imagine what learning to ride that thing could do.
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  #29  
Old 01-17-2019, 11:56 AM
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Re: BBQ Grilling

Quote:
Originally Posted by MattB
I joined the club -- a special shout out to Mani (Aviator) and Wes (PittsDriverWes).



...waiting for photos of tasty smoked treats....

If you're a Costco member, they have a great pork shoulder that has always been excellent. It's two shoulders for a total of about 14-15 lbs. I've done the whole 15 lbs and sometimes I'll freeze one and smoke the other. 9 hours on the smoker at 230-250 degrees, take it off when the internal temp in the dense part of it is over 180F and put it in a 300F oven to finish it off (abut 30 - 45 minutes will get it to 185 - 190 degrees internal). It'll fall apart moist and unforgettable. I use Dizzy Pig Swamp Venom with a yellow mustard rub on mine and the bark comes out amazing with no mustard taste at all.

Saute some sweet onion slices in a pot with butter and some more Swamp Venom and add in a jigger or two of your favorite bourbon when the onions are looking translucent. Let that burn off the alcohol for a minute then fill the pot with a proper amount of KC Masterpiece BBQ sauce.

You're very welcome
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Old 01-17-2019, 12:02 PM
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Re: BBQ Grilling

Oh, and make sure you only use organic wood charcoal with no chemicals in it. BGE or any other organic charcoal works fine. No fire starter chemicals should be used either. Just a couple of fire starter squares lit off with a butane flame and your smoker will be rockin' in 20 minutes ready to set the temp and forget it for several hours. Any of the chemicals in fire starter charcoal (like Kingsford) or liquids are warned that they can contaminate your ceramic vessel.

I like hickory or red oak blocks/chips for smoke for pork. When I do turkey or fish, I'll use cherry or apple wood for smoke. Direct grilling I just use the charcoal with no wood added.
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Old 01-17-2019, 05:15 PM
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Re: BBQ Grilling

Many many years ago, I used to fly from my hometown in Habersham County Ga. (KAJR) to PDK in NE Atlanta. The first BGE store was just up the street from the airport and at that time the BGE was made out of a firebrick material that was more of a dull finish. They had daily "cookings" and also sold Pachinko machines. They had no distributors and advertised in the Atlanta Journal Constitution. At that time I was renting a Cessna 150 or 152 and I was tempted to take a taxi up there and fly one home however, I had a recent bad lesson in weight and balance so sidelined that idea and drove down for a purchase. I loved that thing up until the time it had absorbed enough moisture to cause it to crumble to pieces.
It wasn't a week before I went back and this time they had the more modern ceramic material which I brought home. No idea how long I have been a BGEer but maybe from their near beginning, guessing 30 years.
I love fish, pork, chicken, turkey, pizza (with plate setter) however I have never cooked a steak that I thought was very good even though I've tried many times. Now BGE sells through dealers and you can find usually two in every town. I have no special recipes to share just the wonderful experience of having owned them back to the beginning.
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Old 01-18-2019, 09:47 PM
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Re: BBQ Grilling

Thought I'd chime in with my winter bbq grilling story. Never thought about grilling outside in inclement weather until reading this thread. Happens that the seafood company (Ocean Beauty) that I've been operating a salmon tender ( a large boat that takes aboard salmon from smaller boats while fishing so they can continue to fish while I deliver to the processor ) in Alaska for the last few years gave me two 25 pound boxes of salmon fillets, one coho the other sockeye. Like 15+ fillets per box. Not a cheap product on the market for general consumption so I guess they like me..... gave several to riding friends, some to co-workers at my part time job and to employees of wife's business. Finally, realized that though I had yet to sample, everyone exclaimed of the quality and flavor; so, today I dusted off the barbie, mixed up a sauce ( little bit of curry, little bit of pepper, some honey, brown sugar and a wee bit of orange juice. Best I've had in all the decades I've been in the commercial fishing world except for the one that'll always bring back memories: a thick steak off a 40 lb white king salmon. You like king salmon? Find yourself a white king. You'll never go back. Oh, and the barbie is on standby........
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Old 03-15-2019, 10:00 AM
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Re: BBQ Grilling

I've been grilling a lot this winter but haven't smoked any meat since the fall. Last time I shopped at Costco, I picked up a couple of pork shoulders - about 15 lbs of porcine treats.



I went out early this morning to reset and fire up the BGE. It takes about 15 - 20 minutes to really get it rockin' at the proper temperature. So while I'm waiting on it to get right, I started the prep work on the meat. I keep it pretty simple and use one of several Dizzy Pig dry rubs with a mustard coating to lock it in:



I really like that Swamp Vemon rub. It leaves a bolder taste in the bark but its second ingredient is sugar and that's never a bad thing. Coat the meat with the rub:



I've gone heavier with the rub but more than a dusting is just a waste and it overpowers the richness of the pork in the bark on the outside of the meat. Then just a drizzle of yellow mustard:



And then just dab it in with a brush:



If you haven't done this before you might think this gives the meat a mustard or vinegary taste. It doesn't. That all cooks away and leaves nothing but the rub infused bark on the meat.

I walk back out and my coals are really engaged now so it's time to throw on some wood for smoke. I use hickory mostly for this kind of pork smoke but I recently took down a massive red oak tree on my property and that creates an even better tasting smoke I think. This is a combination of both:



Next goes on what BGE calls their "plate sitter." It's a ceramic diffuser that creates the indirect heat and the convection action inside the smoker. I use a drip pan mixture of some old skunky beer that I had laying around, some apple juice, some sliced onion, and some garlic mixture in the drip pan and place it on the diffuser with the grill on top of it:



The wood placed in the coals starts smoking really quick so I waste no time getting all that set and the meat on the grill with the temp probes in place:



I use a wireless temp probe that has an input for the meat and the grill temp. For a pork shoulder like these, setting the BGE temp in the mid-200 degree range has worked best and I try to keep it between 230 and 250. It usually settles in after a bit of fiddling with the vents after the first 30-45 minutes and stays put all day long:



OK, it's on the egg by 8am EDT and after about 3 - 4 hours I'll go back and spritz it with some apple juice to moisten the outside. I'll do this another time or two in the next 9 - 10 hours it's on the smoker. What I'm looking for this evening is for the probe that's placed in a dense part of the meat to get up into the mid-180s. That's the temperature at which most of the collagen has broken down inside the meat into gelatin - that's when it's "falling apart tender."

Sometimes, depending on the charcoal load I have in the egg, it'll start cooling a bit toward the end so I'll take it off with the meat temp at about 180 and put it in a 275 degree oven for 30 - 45 minutes to finish it. After the first 3 - 4 hours it's absorbed about all the smoke it's going to anyway so if your smoker won't go longer than that on a charge, you're still fine to transfer it to the oven in the knowledge that you'll have the smokey taste you were after.

Check back later today and I'll update on how it's going! Pull pork at my house tonight!
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Old 03-15-2019, 10:05 AM
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Re: BBQ Grilling

Let's see if this works to post a short video of the smoke it's making within seconds of closing the lib on it:

https://photos.smugmug.com/Other/Big..._4649-1280.mp4

You gotta play Mo'town music when you're smoking port. It makes it taste better.
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Old 03-15-2019, 10:38 AM
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Re: BBQ Grilling

Your making me hungry ...... I'll be right over.
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Old 03-15-2019, 01:34 PM
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Re: BBQ Grilling

Five hours later, we're making some progress:



This is usually about where the meat temp stalls for a while. There's a number of different techniques to accelerate it through the temperature stall but on a smoker with a good charge of coals, I just wait it out. In another 3 hours or so it'll start moving again and in about an hour it will go from 165 to 180 and that's when I'll start making my BBQ sauce. Premium bourbon is the special ingredient but I usually end up drinking more than I add to the onions that I saute. You can still taste it in the sauce when I'm done.

Also time to change the channel from Mo'town to smooth jazz.
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Old 03-15-2019, 06:45 PM
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Re: BBQ Grilling

Nice "how to" grilling write up Wes... however & if I may, I'd like to point out two things you got wrong in the whole BGE process.
  • Hickory & Oak?? Mesquite baby... it's the only way to go!
  • Smooth jazz? Anything but smooth jazz!
Apart from that & after reading your smokey report, I'm super hungry for some pulled pork!

One of these days, I'm gonna get me a BGE.
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Old 03-15-2019, 07:08 PM
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Re: BBQ Grilling

I’ve used the grill year round for very long time. Last night and again tonight. When we had a ton of snow recently I was outside using the BBQ and neighbor thought I was nuts. Also I’ve found that a good glass of single malt scotch helps a lot when it’s snowing and you’re there in the elements.
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Old 03-16-2019, 07:48 AM
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Re: BBQ Grilling

Sorry about that guys. I got too distracted enjoying it to get back to posting how it turned out. Here's what it looked like at about the 6 hour mark:



And here's the finished product after 10 hours on the Egg:



Yeah, it looks like a couple of meteorites but that's just the delicious bark on the outside. Here's what it looks like after I pushed on it with a fork:



It falls apart like it's filled with a buttery moisture. The 15lbs cooks down into about 6 - 8 lbs which is more than enough for a family or small party with enough left over to make a Brunswick Stew. When I'm making the stew, it's all Elvis baby.
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Old 03-16-2019, 08:13 AM
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Re: BBQ Grilling

Quote:
Originally Posted by PittsDriverWes
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Old 03-16-2019, 08:52 AM
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Re: BBQ Grilling

Nice write up Wes, thanks! Looks delicioso, and like Curt, my mouth is...
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Old 03-16-2019, 10:00 AM
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Re: BBQ Grilling

Quote:
Originally Posted by falconcan
Your making me hungry ...... I'll be right over.
It’s a ´´South’´ thing Chris. We, in North, can only dream about it
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Old 03-18-2019, 10:06 AM
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Re: BBQ Grilling

Wes, thanks a bundle for all this. Really appreciate the video too, sounds entirely silly, but I really didn't realize that a smoker, smoked that much... so that was very useful for me to see.

It's finally getting nice outside, and I need to buy me some "lump" and get it on. My grilling has been confined to LP to this point, so it sounds like I'm about to enter a whole new dimension. I sincerely appreciate all the bits of advice.
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Old 03-18-2019, 10:10 AM
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Re: BBQ Grilling

Quote:
Originally Posted by OILHEAD
It’s a ´´South’´ thing Chris. We, in North, can only dream about it
Jean just called Maryland the south .... I guess it's all relative.
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