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BabyBoomBBQ
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- BabyBoomBBQ
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Two questions? 1) Chuck, sirloin or mix? and 2) dome temp? TIA, BP
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Here is my pizza:
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Well, you were actually one of my "go to" sources when I worked this recipe out over an afternoon of analysis. The German guy who taught me how to make sausage the first time didn't use liquid, so I never ever have. I always figured the chilled liqu…
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Try planting Habaneros or Ghost Peppers. That will take care of the squirrels! lol
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Here's a picture of a very ineberated me carving my very first turley cook in 2001. It was a 21 lb bird and this was pre-BGE. Our data center company had just been closed. We all were bummed and got very drunk at this party. My first turkey a…
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Well, I don't get to Texas as much as I'd like to any more. I'm stuck on the West Coast for the foreseeable future. I may go to the range tomorrow, but the person I'd go with isn't interested in shooting clays, only paper.
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You can use what ever tickles your fancy as the liquid. Steve Raichlen has a book just about beer can chicken and most recipes don't use beer. I have used lemonade and/or white wine with good results. I have yet to try a Spatchcocked approach...
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Your handle made me realize I need to exercise the old Remington 870. lol
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No, you don't. I have made plenty of butts without injecting. Before I tried injecting, I would dry rub them and let them sit overnight.
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Thank you very much!
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You appear to be offline, but here is the first thing I can help you with: http://www.greeneggers.net/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=178389
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I am back after a hiatus and will be happy to help. It might help us help you if we got a little more details about what you are doing. Alternatively, plan a cook, post what you want to cook and we will help walk you through it in detail. It's ne…
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Congrats to Firetruck!
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Not exactly sure what that is, but I'll search to learn after I enter. lol
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Thank you! Not in a position to cook as much as I used to and I hope to change that this year.
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The new replacement gasket from BGE Atlanta is in fact Nomex. I have one and so far so good...
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It was about 275. It ended up taking about 17 hours total. Turned out great, but the time was surprising. I usually get 'em done in 10 to 12 hours.
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No. I measure at the cooking grid. Dome verses cooking grid temps vary significantly in a low and slow and grid wins, IMHO.
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When I do these roasts, I start out really low, ala Alton Brown's recipe. So, I shoot for 200-225 until it reaches about 117 if I'm gonna sear or 122-125 if not. Starting slow will give you a nice uniform color and avoid the "dartboard of done-n…
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After reading the replies, my mouth is watering too!
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That's some great stuff! I think I need to have Chinese this week.
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Thanks for the reminder about this fantastic dish. The batch in your pictures looks great!
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I stumbled upon something that works really, really well. I've served it to a bunch of people from the Southeast and they rave about it. I didn't even know about pulled pork until 2004. Anyway, I make a Carolina style vinegar sauce, without ketchup,…
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If you haven't tried dry aging, give it a try the next time. 2 or 3 days before you plan on cooking the roast, take it out of it's package and place on a wire rack in a glass pan. Place the pan in the lowest shelf in your refrigerator. The day yo…
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5'6" and 155
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Thank you for the kind replies everyone. I attended a meeting today with his co-workers and learned the plan. We purchased the large BGE in stock at the MCAS Miramar BBQ Galore today. The surprise delivery will actually be next Tuesday, well befor…
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I suppose that's the best bet. I have enough time to get the new gasket from the mothership. I'll check the gasket on it tomorrow. I'm guessing I'd notice something different about a new one. Thanks!
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Yes, it is a great BBQ. Get a large with a plate setter (for indirect cooking) power draft solution like a BBQ Guru or a Stoker and your first overnight cook will be a success. There are some third party accessories worth a look too. You can also u…
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Here's the 4:30pm approach to the cooker. There was a little more smoke than I expected. Note that the 166 on the thermometer was the internal of the brisket. Dome was about 270, grid about 240. A check under the hood during rotation step. I…
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Why not try braising them in beer or wine or something? That will keep them from drying out.