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Something to sooth the soul.

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Comments

  • SGH
    SGH Posts: 28,989
    @SmokininCT‌
    Last question. Did you buy your Jambo "as is" or did you give them tuning specs to your desired inlet to outlet variance? On a hot day mine is tuned to hold consistently within 10 degrees from inlet to outlet. Over a long enough period of time and weather cooperating in can come within 5 degrees if not loaded heavily with meat. To me it's the precise tuning that can be achieved on the Jambo's that seperate them from the pack. Hope you enjoy your pit my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    edited July 2014
    @DMW‌
    Well if you decide that you want some of the meat hooks let me know. I will hook you up my friend. Free of charge.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    @SGH

    Thank you for the generous offer. If I had a cooker where I could see a use for the hooks, I would certainly be interested.

    As to your question on if I have cooked clod, yes, but not whole. I got one and broke it down into 3 pieces. I'm sure I didn't break it down properly (I don't know a thing about butchering), but I was using it for pulled beef and it turned out great on all 3 occasions.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,989
    @DMW‌
    I normally seperate it as well and cook each section in a different manner. But this one was more for illustration than anything else. Luckily this one contained a great amount of adipose throughout so it turned out pretty good cooked in the whole.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @NPHuskerFL‌
    Have you ever cooked primals and subprimals hanging on meat hooks. See the pics in this thread for the meat hooks in question. I have been playing around with it again as of late and really enjoy it. Just wondered was I the Lone Ranger or do others enjoy it as well.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @SGH‌ looks like regular SS welding rod for the hooks? I no longer have my offset. Can you do this in eggland?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    No not on the egg. Works excellent on my vertical though.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @SGH‌ yup. Or even in a homemade style vertical or A mazing
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    @NPHuskerFL‌
    I really enjoy doing ribs, roasts and small poultry on the hooks. It's just cool if nothing else.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    @NPHuskerFL‌
    Going to try hanging a brisket on hooks next. Hey why not!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @sgh why not.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    @NPHuskerFL‌
    Here is the 4 hook set up I'm considering for the brisket cook. image
    You thoughts or suggestions?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • cazzy
    cazzy Posts: 9,136
    edited July 2014
    SGH said:

    @NPHuskerFL‌
    Here is the 4 hook set up I'm considering for the brisket cook. image
    You thoughts or suggestions?

    IMO, the main benefits to hanging meat is bark development and a way to save grid space. The latter seems to be better suited on an offset than your vertical smoker. It would be an interesting cook to see. I've seen this with ribs and butts (obviously sausage), but never a brisket. With the butt, we pulled it off after about 8 hours, wrapped it in foil and finished it on the grid. I've heard chicken is great cooked vertically too.

    This is a popular barrel pit that's focus is vertical cooking at 275-300ish.

    http://pitbarrelcooker.com
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    @cazzy‌
    You are 100% correct about the space and bark. As to the brisket it's just something I want to try for the fun of it. I enjoy cooking ribs and roasts on the hooks. My neighbor had a PBC and absolutely loves it. It's pretty cool.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • EGGjlmh
    EGGjlmh Posts: 823
    Guys I am just curious, wouldn't a butt cooked this way get too tender and fall off?

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    @cazzy. Thanks for sharing………………….. :-<

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • cazzy
    cazzy Posts: 9,136
    EGGjlmh said:

    Guys I am just curious, wouldn't a butt cooked this way get too tender and fall off?

    You are correct. :)

    That's why you remove it before it is done (as mentioned above).
    Just a hack that makes some $hitty BBQ....
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    EGGjlmh said:

    Guys I am just curious, wouldn't a butt cooked this way get too tender and fall off?

    That's why it's hung for a bit to really pull in the flavor & then wrapped and finished out on the grid.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • EGGjlmh
    EGGjlmh Posts: 823
    cazzy said:
    Guys I am just curious, wouldn't a butt cooked this way get too tender and fall off?
    You are correct. :) That's why you remove it before it is done (as mentioned above).
    I see, thanks Cazzy.  Looks like a fun way to cook

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

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  • cazzy
    cazzy Posts: 9,136
    HDumptyEsq said:

    @cazzy. Thanks for sharing………………….. :-<

    Lol. Are you disappointed that I didn't throw a jab? When I saw the hook post earlier, I wanted to respond, but didn't have time.
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    @cazzy‌
    I thank you for your kindness.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • cazzy
    cazzy Posts: 9,136
    edited July 2014
    EGGjlmh said:


    cazzy said:

    EGGjlmh said:

    Guys I am just curious, wouldn't a butt cooked this way get too tender and fall off?

    You are correct. :)

    That's why you remove it before it is done (as mentioned above).

    I see, thanks Cazzy.  Looks like a fun way to cook


    Members from the Breth seem to love it. You can get a PBC for under $300, so it's an affordable cooker to get and play with. They rave mostly about the whole chicken cooks.
    Just a hack that makes some $hitty BBQ....
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  • EGGjlmh
    EGGjlmh Posts: 823
    Ok, probably dumb question, but what is Breth?

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

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  • SGH
    SGH Posts: 28,989
    BBQ Brethren

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    @cazzy. The pot's still simmering. See @mdclark's thread on Vertical ribs….Mwah, HaHaha

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • EGGjlmh
    EGGjlmh Posts: 823
    Thanks guys

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited July 2014
    @SGH‌ The Crow to Jason :-?

    Mommy misses you. And just so you know the best is sure to come >:) Que suspenseful music.

    Pamela Voorhees - My Immortal (HD): http://youtu.be/t_FTxk8e3V4
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    You're making me work for images @SGH‌
    Here's a double rainbow en route to Casa de NPHUSKERFL
    imageimage
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    That's spectacular brother husker!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @SGH‌ It was spectacular! People were actually getting out of there cars to capture shots.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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