Offishul YellowSnow's Record Shoppe BBQ/meat smoking thread

whlinder

whlinder

Well-known poster
Standard Supporter
There will be no discussion of cooking hamburgers on a grill here. That is not barbecue. Nor is it BBQ. That is grilling meat. If you are doing that because people are coming over to your house, that is a cookout. Cookouts and grilling meat on a direct flame are good, fun things, and we should do them, but they are not the same as putting a big ole slab of meat on a smoker for 10+ hours.

There will also be no discussion of ribs in a crockpot.

Anyway, lets discuss. Smokers, cuts, WOOD, spices, whatever.

It's a beautiful day in the DMV and the golf course is closed on Mondays so I'm going to call in to meetings while firing up the Weber Smoky Mountain for a whole chicken and a leg of lamb. Have never done a leg of lamb before (other than one time when a bunch of buddies and I did a whole lamb pit roasted, that was amazing) so will see what happens. Experimenting is fun. The internets indicate that the time it takes to get to medium rare are about the same about of time as a whole chicken, (3 hours). Going with hickory WOOD chunks today.
 
I grill therefore I am

You all go on with you fancy smokers and barbecue. It's good stuff

That's why I always knew where the best places to buy it are
 
I've done some bone in, legs of lamb in the Weber kettle grill using indirect heat and a bit of hickory wood over the Kingsford.

The results were excellent.

My bitch face ex wife was half Greek, so I've seen those Hellenistic bros do an entire lamb on a spit.
 
There will be no discussion of cooking hamburgers on a grill here. That is not barbecue. Nor is it BBQ. That is grilling meat. If you are doing that because people are coming over to your house, that is a cookout. Cookouts and grilling meat on a direct flame are good, fun things, and we should do them, but they are not the same as putting a big ole slab of meat on a smoker for 10+ hours.

There will also be no discussion of ribs in a crockpot.

Anyway, lets discuss. Smokers, cuts, WOOD, spices, whatever.

It's a beautiful day in the DMV and the golf course is closed on Mondays so I'm going to call in to meetings while firing up the Weber Smoky Mountain for a whole chicken and a leg of lamb. Have never done a leg of lamb before (other than one time when a bunch of buddies and I did a whole lamb pit roasted, that was amazing) so will see what happens. Experimenting is fun. The internets indicate that the time it takes to get to medium rare are about the same about of time as a whole chicken, (3 hours). Going with hickory WOOD chunks today.
Click to expand...

Pics or didn’t happen.
 
I smoke on my big green egg with a flame boss. Excellent results. Been smoking salmon lately as I finally got a good recipe I like. I found a great local place that has a vast selection of wood for cooking.
 
There will be no discussion of cooking hamburgers on a grill here. That is not barbecue. Nor is it BBQ. That is grilling meat. If you are doing that because people are coming over to your house, that is a cookout. Cookouts and grilling meat on a direct flame are good, fun things, and we should do them, but they are not the same as putting a big ole slab of meat on a smoker for 10+ hours.

There will also be no discussion of ribs in a crockpot.

Anyway, lets discuss. Smokers, cuts, WOOD, spices, whatever.

It's a beautiful day in the DMV and the golf course is closed on Mondays so I'm going to call in to meetings while firing up the Weber Smoky Mountain for a whole chicken and a leg of lamb. Have never done a leg of lamb before (other than one time when a bunch of buddies and I did a whole lamb pit roasted, that was amazing) so will see what happens. Experimenting is fun. The internets indicate that the time it takes to get to medium rare are about the same about of time as a whole chicken, (3 hours). Going with hickory WOOD chunks today.
Click to expand...

Pics or didn’t happen.
Click to expand...

lyc5gocpc6o6.jpeg
 
Standard XMas is taking a full prime rib roast and putting it out on the big egg for however long it takes

Long and slow off of direct heat is important

My Dad uses all kinds of wood but I tend to be more partial to apple than richer woods

Long and slow is the key to anything ...

Vegi's on the grill is a big time winner as well
 
Standard XMas is taking a full prime rib roast and putting it out on the big egg for however long it takes

Long and slow off of direct heat is important

My Dad uses all kinds of wood but I tend to be more partial to apple than richer woods

Long and slow is the key to anything ...

Vegi's on the grill is a big time winner as well
Click to expand...

PM me @Tequilla for Xmas prime rib thermometer advice. I’ll get you straightened out.
 
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.

Of course, season with coarse salt and pepper.
 
Standard XMas is taking a full prime rib roast and putting it out on the big egg for however long it takes

Long and slow off of direct heat is important

My Dad uses all kinds of wood but I tend to be more partial to apple than richer woods

Long and slow is the key to anything ...

Vegi's on the grill is a big time winner as well
Click to expand...

PM me @Tequilla for Xmas prime rib thermometer advice. I’ll get you straightened out.
Click to expand...

b5a8e37b-70aa-4e0b-b378-d6258cbdb32e_text.gif

 
I heart St. Patrick's day not just for the drinking but because Corned Beef Briskets are plentiful and cheap. Smoked pastrami is one of my favorites.
 
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.

Of course, season with coarse salt and pepper.
Click to expand...

Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.

The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
 
I heart St. Patrick's day not just for the drinking but because Corned Beef Briskets are plentiful and cheap. Smoked pastrami[/b] is one of my favorites.
Click to expand...

Shout out to @Mad_Son

8547535.gif

 
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.

Of course, season with coarse salt and pepper.
Click to expand...

Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.

The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Click to expand...

Snake method is the shit for low and slow when doing pork butt or brisket.

Picked one of these up for indirect bbq. The water break helps to keep it humid and also helps to keep the temperature even. Highly recommend.https://www.amazon.com/Slow-Sear-Or...t=&hvlocphy=9060423&hvtargid=pla-891274866143
 
Burgers on a Weber kettle, directly over charcoal with hickory wood. Can't be beat. Look for about a 300 degree temp to give the smoke a couple extra minutes.

Of course, season with coarse salt and pepper.
Click to expand...

Me and @BleachedAnusDawg don't align on some things, but we are both technically proficient Weber kettle grill masters.

The Weber Kettle grill remains to single most versatile piece of outdoor cooking equipment ever invented. It can grill and it can BBQ. You can BBQ a pork shoulder or a brisket in one if you are very careful about controlling the amount of charcoal and airflow.
Click to expand...

Snake method is the shit for low and slow when doing pork butt or brisket.

Picked one of these up for indirect bbq. The water break helps to keep it humid and also helps to keep the temperature even. Highly recommend.https://www.amazon.com/Slow-Sear-Or...t=&hvlocphy=9060423&hvtargid=pla-891274866143
Click to expand...

Well that's pretty slick. Might order that. For 20 years now I've just piled some charcoal on one side and put the meat on the other.Put a water pan in the middle. But this system looks easier to manage.

People also forget you can turn a Weber gas grill into a BBQ as well. Put the back burner on low and leave the other off. This is my system when I wanna cook ribs but I'm being lazy AF.

klpo268wqboz.jpg

 
Standard XMas is taking a full prime rib roast and putting it out on the big egg for however long it takes

Long and slow off of direct heat is important

My Dad uses all kinds of wood but I tend to be more partial to apple than richer woods

Long and slow is the key to anything ...

Vegi's on the grill is a big time winner as well
Click to expand...

PM me @Tequilla for Xmas prime rib thermometer advice. I’ll get you straightened out.
Click to expand...

My step-mom had one job for XMas dinner this year ... ONE JOB

No running water made the whole holiday season a bit stressful period ... I'll give a mulligan for this year
 
Standard XMas is taking a full prime rib roast and putting it out on the big egg for however long it takes

Long and slow off of direct heat is important

My Dad uses all kinds of wood but I tend to be more partial to apple than richer woods

Long and slow is the key to anything ...

Vegi's on the grill is a big time winner as well
Click to expand...

PM me @Tequilla for Xmas prime rib thermometer advice. I’ll get you straightened out.
Click to expand...

My step-mom had one job for XMas dinner this year ... ONE JOB

No running water made the whole holiday season a bit stressful period ... I'll give a mulligan for this year
Click to expand...

Well there's your problem. Who in their right mind let's thier M.I.L. - unless she's like Martha Stewart or something - go anywhere near the damn prime rib? Jeebus mang.

Furthermore, you gotta have a feel for time and oven temp to predict meat temps after a number of hours. You don't wanna be 5 hrs in on a slow roast and realize you're getting bad thermometer reads.
 
Last edited:
You must log in or register to reply here.
Back
Top