Offishul YellowSnow's Record Shoppe BBQ/meat smoking thread

[YellowSnow]

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.

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.

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

@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.

I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.

View attachment 57135

Did you 3-2-1 those or just leave them on?

Nah, I don't fuck around with any of that tin foil hat rib conspiracy shit.

I use the Yella 4-1 meathod. Low and slow for 3 to 4 hrs with basting periodically in apple cider/water blend. The when we're getting near the end pile on moar charcoal to bring up the heat and move closer to the charcoal if needed. This helps finish the bark and ensure the meat is tender and pulling off the bone.

 

[BleachedAnusDawg]

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.

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.

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

@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.

I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.

View attachment 57135

Nothing beats charcoal dialed in low and slow.

I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.

Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.
https://www.weber.com/US/en/charcoal/performer/performer-deluxe-charcoal-grill-22/15507001.html

There's something unholy and sinister about using propane to light charcoal.

When I'm in a hurry or being lazy, I just fire up my propane grill which handles 81% of my outdoor cooking anyhow (99% in the winter).

I am 100% charcoal no mater the time of the year. Having a covered deck out back doesn't hurt, either.

 

[YellowSnow]

Just found a pic of @BleachedAnusDawg 's next charcoal BBQ...

 

[PurpleThrobber]

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.

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.

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

@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.

I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.

View attachment 57135

Nothing beats charcoal dialed in low and slow.

I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.

Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.
https://www.weber.com/US/en/charcoal/performer/performer-deluxe-charcoal-grill-22/15507001.html

There's something unholy and sinister about using propane to light charcoal.

When I'm in a hurry or being lazy, I just fire up my propane grill which handles 81% of my outdoor cooking anyhow (99% in the winter).

Propane has its time and place.

 

[YellowSnow]

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.

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.

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

@BleachedAnusDawg I ordered the sheet metal snake thingy a few weeks back it really helps with in direct cook on a Weber. Regulates the heat much better.

I'm getting charcoal flavored goodness that you lazy ass Traeger fucks like @GrundleStiltzkin can't touch.

View attachment 57135

Nothing beats charcoal dialed in low and slow.

I love the smell of freshly lit lighter fluid on Kingsford in the morning. Smells like victory.

Because I'm an impatient fuck, I cheat with getting the charcoal going with the deluxe Weber that has a small propane burner to get the coals started. This is the only good use for propane when doing bbq.
https://www.weber.com/US/en/charcoal/performer/performer-deluxe-charcoal-grill-22/15507001.html

There's something unholy and sinister about using propane to light charcoal.

When I'm in a hurry or being lazy, I just fire up my propane grill which handles 81% of my outdoor cooking anyhow (99% in the winter).

View attachment 57157

Propane has its time and place.

Compressed air @PurpleThrobber in a captive bold gun.

@PostGameOrangeSlices can you set our fren right?

 

[RaceBannon]

That's a cattle killer

 

[PurpleThrobber]

The Throbber is a lover not a fighter.

Ebony to the ivory world.

 

[YellowSnow]

The Throbber is a lover not a fighter.

Ebony to the ivory world.

I'm easily triggered by bad gas

Takes

 

[TurdBomber]

My white trash stainless steel

 

[TurdBomber]

 

[BleachedAnusDawg]

View attachment 57211

Used smoker boxes back in the days before I got a Weber. If you've only used them, and not had real BBQ, they're okay. Not anywhere close to real BBQ off the Weber, though.

 

[YellowSnow]

View attachment 57211

Used smoker boxes back in the days before I got a Weber. If you've only used them, and not had real BBQ, they're okay. Not anywhere close to real BBQ off the Weber, though.

There is no substitute to real charcoal flavor.

 

[BleachedAnusDawg]

I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.

 

[YellowSnow]

I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.

How long did it take?

 

[TurdBomber]

View attachment 57211

Used smoker boxes back in the days before I got a Weber. If you've only used them, and not had real BBQ, they're okay. Not anywhere close to real BBQ off the Weber, though.

Point was how well it smoked versus the built in wood chip tray. But yes, I've had Webers and there is no comparison to BBQ'd meat over charcoal briquettes. No argument there.

My last ACTUAL BBQ'd meat on a Weber was Elk steaks in E. WA. Fucking Delicious.

 

[BleachedAnusDawg]

I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.

How long did it take?

7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.

I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.

 

[YellowSnow]

I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.

How long did it take?

7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.

I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.

I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.

 

[BleachedAnusDawg]

I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.

How long did it take?

7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.

I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.

I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.

For temperature, I have each of these. Both have shown to be accurate, although the wireless one just took a dump and is getting replaced under warranty.
https://www.amazon.com/ThermoPro-Te...cphy=9060423&hvtargid=pla-1722525163381&psc=1
https://www.temu.com/subject/n9/goo...IPnq2OsXajBgRoCe80QAvD_BwE&adg_ctx=f-a18409f5

 

[YellowSnow]

I did a couple pork butts yesterday with some apple wood on the charcoal. Decided to experiment with some cinnamon in one of the rubs and it turned out awesome. Highly recommend.

How long did it take?

7 hours cook time. It was one butt that I cut into two pieces - I would estimate about 3.5 lbs each not including the weight of the bone in one half which took a little longer to finish. I had the bbq nailed at 233* for most of the cook, but I did wrap with foil for the final 90 minutes to power through the stall since we had guests over.

I like taking a larger butt and halving it for more surface area/bark, shorter cook time, and the chance to make different rubs.

I need to install a proper thermometer on my Weber. I've always just guessed, and usually I'm right. I mean I'm a Weber whisperer when it comes to controlling airflow and when to add more charcoal. But I'd like to be more precise moving forward.

For temperature, I have each of these. Both have shown to be accurate, although the wireless one just took a dump and is getting replaced under warranty.
https://www.amazon.com/ThermoPro-Te...cphy=9060423&hvtargid=pla-1722525163381&psc=1
https://www.temu.com/subject/n9/goo...IPnq2OsXajBgRoCe80QAvD_BwE&adg_ctx=f-a18409f5

Oh, I mean for the Weber itself vs the meat. I have the most cheap OG version of the Weber 22inch kettle which doesn't come with all the bells and whistles like you fancy Kent cuntry club one.

 

[LebamDawg]

bbQ'd wings today - @YellowSnow stopped by for a couple of wings and beers. I made a good trade - 3 wings for 3 bottles of some yuppie IPA that is pretty good. Wood give the name except I would have to walk out to the cooler. Had a nice convo with @YellowSnow about life in general and UW football. Hardly pissed off MrsIamnotinLebam.

that is how I rate things - did I pissed her off? scale 1-5 about a 2

He did smoke too many of my cheap swisher sweets