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Gauntlet... thrown!! Bring out ALL of your cookers!!

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Comments

  • 20stone
    20stone Posts: 1,961
    SciAggie said:
    Some scaling, measuring, and rough figuring going on. 


    Gimme a few days... Maybe by the weekend...

    I don’t know if a spatchcocked bird will fall apart on the cross. I guess I’ll find out. 
    @The@"The Cen-Tex Smoker" I was thinking the same - chicken, ribs (pork and beef shiners), flank steak, maybe a turkey???

    I want to be sure I have clearance to put a cazuela under the protein to catch drips and juices. I can build the fire in the brassero


    https://giphy.com/gifs/barryhbo-hbo-barry-anthony-carrigan-1itbmFfVQUfNym6DSA
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,505
    SciAggie said:
    Some scaling, measuring, and rough figuring going on. 


    Gimme a few days... Maybe by the weekend...

    I don’t know if a spatchcocked bird will fall apart on the cross. I guess I’ll find out. 
    @The@"The Cen-Tex Smoker" I was thinking the same - chicken, ribs (pork and beef shiners), flank steak, maybe a turkey???

    I want to be sure I have clearance to put a cazuela under the protein to catch drips and juices. I can build the fire in the brassero


    Hey Coleman isn't too far away and since I am not working right now, I would be willing to drive down and sample anything you whip up.  Using social distancing of course.  lol
    Midland, TX XLBGE
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  • SciAggie
    SciAggie Posts: 6,481
    @Hook_emHornsfan_74 After all this Covid-fiasco even an Aggie and a UT guy could get along and share some Q...
    when it’s all done we might just do that. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    @20stone I’m pretty excited about this. You guys push me in the right direction occasionally. 
    This charcuterie thing may be a different rabbit hole entirely. We need to discuss this more. Right now I can’t find a freezer. 
    The alternative we discussed won’t work. Summer maintenance causes issues...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    I cleaned and oiled the paella pans today. I swear when it’s safe to do so I’ll invite all y’all to come eat. 
    We might even dig pits and chit...
    Make Francis Mallman proud...


    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 19,780
    SciAggie said:
    I cleaned and oiled the paella pans today. I swear when it’s safe to do so I’ll invite all y’all to come eat. 
    We might even dig pits and chit...
    Make Francis Mallman proud...


    You know you're in the right thread when...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SciAggie said:
    Some scaling, measuring, and rough figuring going on. 


    Gimme a few days... Maybe by the weekend...

    I don’t know if a spatchcocked bird will fall apart on the cross. I guess I’ll find out. 
    @The@"The Cen-Tex Smoker" I was thinking the same - chicken, ribs (pork and beef shiners), flank steak, maybe a turkey???

    I want to be sure I have clearance to put a cazuela under the protein to catch drips and juices. I can build the fire in the brassero


    I am having impure thoughts about all of this. 
    Keepin' It Weird in The ATX FBTX
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  • JethroBodeen
    JethroBodeen Posts: 526
    SciAggie said:
    @Hook_emHornsfan_74 After all this Covid-fiasco even an Aggie and a UT guy could get along and share some Q...
    when it’s all done we might just do that. 
    Wow! That's crazy....
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  • 20stone
    20stone Posts: 1,961
    SciAggie said:
    @20stone I’m pretty excited about this. You guys push me in the right direction occasionally. 
    This charcuterie thing may be a different rabbit hole entirely. We need to discuss this more. Right now I can’t find a freezer. 
    The alternative we discussed won’t work. Summer maintenance causes issues...
    Wow.... I've heard a lot of things before, but never that.

    On the charcuterie, it'll wait.  Of all the dumb things, it is the one for people with patience (which, much to my surprise, includes me).

    As for UT and A&M people sharing a meal, I have learned to make that work... three times a day during the quarantine.  A few of us will have to head up when the gates open, and make use of your full-sized cross and paella pans. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
    @20stone Sounds like a plan. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    @caliking Nice! The pasta and sauce look great. The chicken is really nice. A rotisserie is a device I don’t have.... Yet. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • JethroBodeen
    JethroBodeen Posts: 526
    @caliking  1998?
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  • Foghorn
    Foghorn Posts: 10,226
    SciAggie said:
    @caliking Nice! The pasta and sauce look great. The chicken is really nice. A rotisserie is a device I don’t have.... Yet. 
    I'm trying to figure out why I don't have a rotisserie either...

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Botch
    Botch Posts: 17,350
    smak said:
    For the sake of this thread, broke out the Arrosticini Grill. 

    Grilled up some Filipino BBQ Skewers and roasted eggplant.



    That's cool!  Would be fun to have a "make-your-own-shish-kabob" party, with everyone assembling/grilling their own.  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • thetrim
    thetrim Posts: 11,387
    It's a ten hour drive to Nawlins for Brisket camp, 11 hours to Dan Nihcols for BAM Blast.  I'ven driven it three times between both places.  Twenty hours is nothing for @SciAggie Blast
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Legume
    Legume Posts: 15,936
    thetrim said:
    It's a ten hour drive to Nawlins for Brisket camp, 11 hours to Dan Nihcols for BAM Blast.  I'ven driven it three times between both places.  Twenty hours is nothing for @SciAggie Blast
    Book your room now, that one motel fills up quickly.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Botch
    Botch Posts: 17,350
    caliking said:
    Rotisserie chicken on “a” Weber kettle. 




     
    That's damn-near pr0n, right there!  :triumph:  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • thetrim
    thetrim Posts: 11,387
    I'll bring a tent and set it up somewhere in Coleman
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Canugghead
    Canugghead Posts: 13,668
    caliking said:
    ...

    I really don’t know why I haven’t done more roti chix all this time. Easy, quick, and yes, it beats spatchcocked chix. 
    Damn, wish I kept my dumpster-rescued silver Performer with my redneck rotisserie.
    canuckland
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  • caliking
    caliking Posts: 19,780
    Canugghead said:

    Damn, wish I kept my dumpster-rescued silver Performer with my redneck rotisserie.
    And that's why I can't bring myself to get rid of any grills. The remorse would kill me :)

    @Foghorn @SciAggie a rotisserie is a nice accessory to have. Folks have done some greats cooks with a Joetisserie on their eggs. I used to do huli huli chix on the rotisserie, and they turned out well.

     I do need to use this more often.  Simple, easy , and relatively short cook.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    JethroBodeen said:
    @caliking  1998?
    Yessir! We have a winner! :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • gmanrva
    gmanrva Posts: 429
    caliking said:
    Rotisserie chicken on “a” Weber kettle. Extra credit for figuring out what year. 

    Haven’t used it in so long that I had to cut the cover off, and one of the bottom vents broke off in my hand when I tried to turn it closed. 

    Still works, apparently. 




    Tried a burst tomato sauce for the first time, and... It. Was. Awesome!! So fresh, light, and flavorful. Will definitely repeat. 



    Served with pasta made from scratch. Plated shot sucks, because folks were hungry, and I took the wing. 



    I really don’t know why I haven’t done more roti chix all this time. Easy, quick, and yes, it beats spatchcocked chix. 
    Bad ass!! Nice work brother Caliking!!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • SciAggie
    SciAggie Posts: 6,481
    That’s a big spread of food. Looks wonderful!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 19,780
    Dang @Foghorn! That’s quite the spread. Bravo!



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Killer looking meal.  Well played!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    That looks fantastic!
    Stillwater, MN
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  • Foghorn
    Foghorn Posts: 10,226
    Thanks all.  We washed it down with Westmalle Tripel and Chimay Cinq Cents.  It was a great meal and family experience.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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