OT - What are you doing right now?

Acn

Waiting for the bus to show up

GrateEggspectations

Acn said:

Waiting for the bus to show up

https://youtu.be/wnXSzgNe4xE

A band I played with did this one. 

WeberWho

Wagyu brisket on a cheap smoker vs Choice brisket on an expensive smoker. Interesting results. 

https://youtu.be/WmhZzonEUcU

lousubcap

@WeberWho - thanks for that side-by-side.  I will not spoil the results here but I am a bit surprised by them.  Good that I only have one stick burner and will not be getting another one.  

HeavyG

It will take a lot more than a sample of one to convince me that, in general, the cooking vessel makes any significant difference in the final product. 
As the saying goes - the cow drives the cook - and one of those briskets just happened to be punching above its weight this particular time.

StillH2OEgger

Thanks for sharing that, @WeberWho. Very interesting.

WeberWho

Well, it was a nice one cook run.



She has moved on to her new owners. A dad and her maybe teen daughter. The Dad was looking for something for her daughter and son to use that was easy to use if not around. (How awesome!) Dad had a few other grills/smokers but was interested in seeing how a gravity feed smoker worked. I feel good about it. The smoker shouldn't give them any issues in the near future and them a good bonding experience. 

JohnInCarolina

HeavyG said:

It will take a lot more than a sample of one to convince me that, in general, the cooking vessel makes any significant difference in the final product. 
As the saying goes - the cow drives the cook - and one of those briskets just happened to be punching above its weight this particular time.

Well and he changed two variables at once.

A better way to approach this would’ve been to take a single brisket, slice it right down the middle length-wise, and then smoke each half in the two different smokers.  

kl8ton

Resting up for 2 days here at the beach before enduring Labor Day weekend. My back is only at approximately 60%. My picture won't load because I only have one bar.

kl8ton

After laying on my side....I got 2 bars.

lousubcap

@WeberWho - glad that your latest salvage recovery project landed with such success.  The "dad and her daughter" reference must be the wave of the here and now...  IDK and I don't care.  Good for all parties involved.  

Canugghead

@WeberWho That’s sweet, can I call you the grill whisperer 

WeberWho

Canugghead said:

@WeberWho That’s sweet, can I call you the grill whisperer 

You should be able to sell the smoker for close to what you paid for it down the road if needed. I'm kind of surprised I was able to move it so quickly. Especially given the season. Most grills/smokers around here will be in hibernation in the next few months. I figured I'd be storing it in the shed this winter. I would have like to use it for a couple more cooks but I really pushed in my ad that someone needed this smoker for Labor Day weekend and the start of the football season. So I figured this would be my one opportunity. I had a few people wanting it. So you shouldn't have any buyers remorse. You'll have buyers down the road if need be. 

Mark_B_Good

So, that brisket cook comparison in the video above (Wagyu vs. Cheap Brisket) ... I know he said the cooker is more important, but if we were to say the quality was the same ... then here's some math:

- Cooker 1 = $4700
- Cooker 2 = $1000
- Brisket 1 = $32
- Brisket 2 = $184

Cooker Price Difference = $3700
Brisket Price Difference = $152

It would therefore take 24 briskets before you break even on the extra cost of the expensive smoker ... if you did one per month (average family guy) ... that's 2 years, then you made a good investment.  I think that's reasonable ... plus, you'd get use out of the expensive smoker on other cooks like ribs, pulled pork, etc.

Mark_B_Good

By the way ... he cooks FAT SIDE UP??
I normally cook fat side down on the egg, to shield the meat from the heat (even though it's indirect).  Plus isn't all that fat going to render and run down the meat and ruin the bark??

Have I been doing this wrong all my life (actually past 3 years since I got the BGE, lol)?????

Botch

Mark_B_Good said:

So, that brisket cook comparison in the video above (Wagyu vs. Cheap Brisket) ... I know he said the cooker is more important, but if we were to say the quality was the same ... then here's some math:

- Cooker 1 = $4700
- Cooker 2 = $1000
- Brisket 1 = $32
- Brisket 2 = $184

Cooker Price Difference = $3700
Brisket Price Difference = $152

It would therefore take 24 briskets before you break even on the extra cost of the expensive smoker ... if you did one per month (average family guy) ... that's 2 years, then you made a good investment.  I think that's reasonable ... plus, you'd get use out of the expensive smoker on other cooks like ribs, pulled pork, etc.

As a single introvert with two Eggs, and a minor in Math, trust me: Cost-Benefit analyses do not apply to barbeque.  They just don't.  
    

Mark_B_Good

Botch said:

Mark_B_Good said:

So, that brisket cook comparison in the video above (Wagyu vs. Cheap Brisket) ... I know he said the cooker is more important, but if we were to say the quality was the same ... then here's some math:

- Cooker 1 = $4700
- Cooker 2 = $1000
- Brisket 1 = $32
- Brisket 2 = $184

Cooker Price Difference = $3700
Brisket Price Difference = $152

It would therefore take 24 briskets before you break even on the extra cost of the expensive smoker ... if you did one per month (average family guy) ... that's 2 years, then you made a good investment.  I think that's reasonable ... plus, you'd get use out of the expensive smoker on other cooks like ribs, pulled pork, etc.

As a single introvert with two Eggs, and a minor in Math, trust me: Cost-Benefit analyses do not apply to barbeque.  They just don't.  
    

Likely, the key benefit (or use) of my math, is to convince one's spouse that it is definitely a better proposition to spend $4700 on a smoker.

Canugghead

Someone should do a ewetube on RW in ECB v. RO in BGE 

Ozzie_Isaac

Botch said:

Mark_B_Good said:

So, that brisket cook comparison in the video above (Wagyu vs. Cheap Brisket) ... I know he said the cooker is more important, but if we were to say the quality was the same ... then here's some math:

- Cooker 1 = $4700
- Cooker 2 = $1000
- Brisket 1 = $32
- Brisket 2 = $184

Cooker Price Difference = $3700
Brisket Price Difference = $152

It would therefore take 24 briskets before you break even on the extra cost of the expensive smoker ... if you did one per month (average family guy) ... that's 2 years, then you made a good investment.  I think that's reasonable ... plus, you'd get use out of the expensive smoker on other cooks like ribs, pulled pork, etc.

As a single introvert with two Eggs, and a minor in Math, trust me: Cost-Benefit analyses do not apply to barbeque.  They just don't.  
    

Oof, this is so true.  It is like hunting or fishing for "food".  Venison costs me roughly $7892/lb.

poster

Mark_B_Good said:

Botch said:

Mark_B_Good said:

So, that brisket cook comparison in the video above (Wagyu vs. Cheap Brisket) ... I know he said the cooker is more important, but if we were to say the quality was the same ... then here's some math:

- Cooker 1 = $4700
- Cooker 2 = $1000
- Brisket 1 = $32
- Brisket 2 = $184

Cooker Price Difference = $3700
Brisket Price Difference = $152

It would therefore take 24 briskets before you break even on the extra cost of the expensive smoker ... if you did one per month (average family guy) ... that's 2 years, then you made a good investment.  I think that's reasonable ... plus, you'd get use out of the expensive smoker on other cooks like ribs, pulled pork, etc.

As a single introvert with two Eggs, and a minor in Math, trust me: Cost-Benefit analyses do not apply to barbeque.  They just don't.  
    

Likely, the key benefit (or use) of my math, is to convince one's spouse that it is definitely a better proposition to spend $4700 on a smoker.

Your math considers the end result the same, but the cheap beef on the expensive smoker was better so you if you factor that into the " I need this smoker" equation, the odds of success with the wife should be better. 

fishlessman

if i buy cooker 1 my math says i buy brisket 2 for a grand total of $9116.00 over 2 years

Mark_B_Good

fishlessman said:

if i buy cooker 1 my math says i buy brisket 2 for a grand total of $9116.00 over 2 years

I like the way you think!

JohnInCarolina

Heckofa win by Serena Williams!

WeberWho

I picked this up earlier this spring but it has sat idle ever since. I like the idea of owning one as I want to learn how to make hot fried chicken. The problem is that my wife has zero interest in the food coming off it. That's probably why she looks like the way she does and me......well.....I just like food. So I've had no real excuse to fire it up. 



My buddies are coming over tomorrow for our fantasy football draft. I told them I'd do pizza and wings. I figured this was the perfect opportunity to use it. Except for that I've never fried anything in my life. This deep fryer came with no manuals and the company went under 10 or so years ago. Not a lick of any information online. 

I watched some videos of other models online just to understand how they work. Mine has all this extra bs that needs to light up and automatically shuts off after 15 minutes. I put batteries in it but I wasn't getting any lights. 



I was able to push the red button in which seems to bypass it as I could hear the gas. I hit the igniter button and I could hear the igniter going with the gas but no combustion. Which made no sense. My neighbor next door yelled, "I can go get my race gas". No, not yet. There is a hole next to where the igniter is in the back of the fryer and I figured I would try to manually light it. I knew this wasn't going to be pretty. I used one of those candle lighters and cracked the propane open just a hair to see if I could get the fryer going. I hit the trigger on the lighter and the fryer went BOOM!!! I sounded like my 9mm and I felt the combustion. Not enough to light it though. That's how you light the Cajun deep fryers. Apparently not so much this one. So I went and grabbed my wrenches to visually inspect what was going on. 



After removing the back I was able to feel the gas come through the line. Which I was able to hear. I noticed one of the two igniter wires was pushed further away than the other. I hit the igniter button and I saw a spark but it wasn't that great. I readjusted the wires and hit the igniter button and this time it had a solid spark between the two wires. I placed everything back together and I hit the igniter button one last time and she fired right up. I would be lying to say that I wasn't worried the first few minutes. I ran it for 10-15 minutes without any issues. So I'm hopefully good to go for tomorrow. That would have been a mess trying to get that figured out last minute. 

I still need to buy some more frying oil. I read some comments from people complaining a few years ago that 5 gallons of fry oil cost them $22. So I was expecting to pay somewhere around that at Sam's Club. Nope. It's $43 now and I'm still a half gallon short. Lame. At least wings are cheap. Oh wait. It will fun eating wings, pizza, and throwing a few beers back tomorrow with friends. I guess they're worth it. 

WeberWho

Pork Jerky 

Canugghead

@WeberWho Great diagnostics and write up. Thanks for that video on MB switch preventative maintenance, I learned about dielectric grease.Apparently it’s great for spark plug and igniter tips, you can apply that while you're at it. And speaking of gas ignition problem I’m having fun with a Weber NG ignition challenge, will report back another time.

Acn

Trying a new taco truck, I got the birria, very good, but SWMBO’s carnitas were better.

lkapigian

WeberWho said:

Pork Jerky 

Pork Jerky is Great, I did some coppa jerky a while back 

JohnInCarolina

WeberWho said:

Pork Jerky 

I’ve yet to try this.  Do you have a recipe that you like?

WeberWho

Here is the recipe I use:

https://www.foxvalleyfoodie.com/sweet-and-spicy-pork-jerky/

I triple the recipe for a whole pork loin from Sam's Club. I don't use lime or liquid smoke. Instead of the garlic paste I substitute it for Huy Fong chili garlic sauce.