I am going to do some of these. Sounds great.This quote is hidden because you are ignoring this member. Show Quote
I am going to do some of these. Sounds great.This quote is hidden because you are ignoring this member. Show Quote
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Did a pair of brisket points and some Wampus beans.
11h smoke, 5h rest for the beef. I'm really happy with the texture, this is the best I've ever done.
Y'all can fornicate yourselves if you don't like the pics.
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If there's any left slide it in an envelope and mail it to me.This quote is hidden because you are ignoring this member. Show Quote
SKR
General Delivery
Medicine Hat AB
2007 GMC 2500 Duramax
1981 GMC C1500 454
Is that a real address? Asking for SKR.This quote is hidden because you are ignoring this member. Show Quote
Seems legitThis quote is hidden because you are ignoring this member. Show Quote
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Better put a slice in the mail then.This quote is hidden because you are ignoring this member. Show Quote
How were the wampus beans? I usually cut back the sugar in mine
No greens whatsoever? It's like a heart attack waiting to happen. Don't get me wrong, I do like my steak and chicken and what ever other meats but it has to be balanced with veggies and fruits. Friend of our that's about a year younger than me just had a heart attack, he's back home and smoked a brisket and commented to my wife that he's going to slice a bunch of it up and vacuum seal it to keep as snacks for later on. He eats virtually no fresh vegetables and/or fruit, has a heart attack and doesn't think twice about changing his eating habits. For us tonight, baked wings, corn on the cob and steamed fiddlehead greens and the fiddleheads were the star attraction.This quote is hidden because you are ignoring this member. Show Quote
Btw, a wonderful looking brisket but should have had some real veggies to balance it out. Asparagus, broccolli, fiddleheads, etc.
I am totally unable to follow recipes, but yeah they are very good. Couldn't find peach pie filling so used peach jam.This quote is hidden because you are ignoring this member. Show Quote
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*inb4 “omg killramos is going to burn his house down” *
Did some Nashville Style hot chicken this evening.
Marinated in buttermilk, franks, and pickle juice overnight.
Dredged in flour, cayenne, onion powder, garlic powder, paprika, then soaked back in the buttermilk and dredged again
Fried in batches on the ol’ Napoleon at 350 oil temp (see your broil king pull that off)
Gave them all a dunk in a fragrant cayenne spiced chilli oil (cayenne, sweet paprika, smoked paprika, garlic powder, cumin, brown sugar and a couple cups of canola.
So tasty. Not traditional bbq but hey I did it on the grill. Only change is I wouldn’t do bone in next time, something nice about being able to take a nice crunchy bite straight though and not go around the bones.
*this post was made in solidarity with our oppressed southern breatheren in Tennessee*
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Can't burn the house down if you deep fry in the bbq.
Pretty smart deep frying outside. Keeps the smell out.
Didn't know you could do that in a BBQ though and maintain temp.
Wow and yes if those were boneless, gimme 12 and a growler and I'm in paradise.
Peach Pie filling is basically impossible to find in Canada. I use apple.This quote is hidden because you are ignoring this member. Show Quote
Killramos those wings look incredible!
I've used my kettle twice now on thighs and burgers to get the basic idea of what's going on. Ready to try a pork shoulder. Any advice? Going to try to maintain a temp of 275, how long will a 5 pound shoulder take? How many briquettes should I use to not have to refill?
Thanks!
Snake method? Wrap it all the way around just to be safe, when you’re done just break the chain from the lit stuff to the fresh stuff before you close off the vents to kill the fire. Also water bowl in the middle of the snake is clutch to absorb temp flare ups. For 275 (well, in the lid... which is a great temp) I do 2x2 with a single briquette every other row on top after the wood chunks (usually 2-3 chunks spaced every 3-4 rows depending on size) ...this is with kingsford, other brands will varyThis quote is hidden because you are ignoring this member. Show Quote
As for the shoulder itself... what is that? Boneless picnic? Pretty small but I’m assuming it’s wrapped in string... time is mostly based on diameter. I have opened up full Boston Butts and they cook out in like 5-6hrs, and I have left them all connected and they take 16hrs...
You can speed them up by wrapping at 160-165F and you can also hold them in a cooler with a towel wrapped around the tinfoil/butcher paper wrapped shoulder for hours if they cook too fast (just make sure it’s an old towel, as it will never be the same after that haha)
I would budget 5-6hrs, gives you a buffer and worst case a couple hour hold
Perfect! Thanks a bunch. I will follow that. It's a boneless picnic yep. Time to find a good easy rub and get to it.
Anyone make pizzas on the bbq with a pizza stone? Is it worth buying one? Looking at this one https://www.canadiantire.ca/en/pdp/p...4901p.html#srp
Good idea on the deep frying!
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I have a stone, I just use it in my oven.This quote is hidden because you are ignoring this member. Show Quote
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
I'm not a stoner, but there was an excellent video from BBQ Guys related to this one where he shows you directly in the grill. It works excellent and it's super easy.This quote is hidden because you are ignoring this member. Show Quote
See if you can find the video where he shows you just putting the dough on, removing, adding toppings to grilled side, then putting back on for 10 min. So good, so easy!