The BBQ and Smoking Thread

[schurchill39]

You rubber bacon guys are wild. Everyone knows crispy bacon is best bacon

[killramos]

Well for a second bbq bird of the week. 17lb turkey, seasoned with the usual suspects on both sides about 6 hours before cook for a mini dry brine.

Charcoal chimney shot, this is “cowboy charcoal” which tbh I haven’t liked much. Just getting into my second bag of it and I’d rather hunt down Kamado Joes lump charcoal next time ( appears lowes doesn’t sell it anymore )

Turkey turned out great, pretty quick cook at 350-375 dome temps, but the whole bird got a great browning and some good Smokey flavour ( didn’t use any smoke wood, just what the charcoal would naturally do).


Was so tender the thighs literally separated from the carcass when I picked it up. Which was actually quite convenient.

[ThePenIsMightier]

Wow. Great fuckin job!
And good to know about Cowboy Charcoal. I think that's the one Costco used to sell, no? I just bought a damaged bag of Blues Hog from BBQ Land and looking forward to trying it. LoL it ended up weighing more than the label indicated and I saved $5! Practically making money!

[killramos]

I have found its pretty small chunks and leads to an annoyingly Smokey cook. Maybe a bit of steaminess to so I wonder if it was a bit wet from factory ( literally used a new bag yesterday and it was still a mess).

I think cheapo crap from Canadian tire was better.

Love this big Joe for the sheer cooking space. Way bigger sweet spot with the ceramic plates in place, I find the heat really billows up the sides on the Kamado Joe and means stuff on the edges get pretty fried. Fine for the ends of turkey legs but most other meat would be ruined there. Wouldn’t have wanted to do a big bird in an 18” grill

[ThePenIsMightier]

Tried the Blues Hog charcoal briquettes on a prime rib this evening. It's a strange charcoal. Probably 3-4x smokier than anything I've ever used before. But thankfully, not an overwhelming acrid smokey flavour. It tasted great. I believe they claim it's a Hickory flavour.

Started out with a Superstore AA Prime Rib, so that's a big step in the wrong direction to start. I went with Montreal steak spice and some Cattle Boyzz sauce from the beginning. Pulled out at 125°F and let it rest (tented) for about 30 min.

These pictures have poor colour balance, but it definitely went well past what I thought would be more rare. The pics make it look more well done than it was, but it wasn't rare. You can see the poor marbling and more dense sinew-fat ring that you only get with Superstore beef, as well.

Overall, it was delicious and I would do it again. I was very worried with the amount of smoke this charcoal pumped out, but I guess that's just how it is. I'm looking forward to more experiments with it.

[killramos]

Approved

[killramos]

Sick of turkey. Time for some pork!

[killramos]

Great success! Relative hot smoke at 250-275 just so it wouldn’t take forever.

Great well established bark, tender inside. Mixed it up with a hit semi home made sauce ( a cheap store sauce spiced up with some extra rub and boiled off with some cider vinegar ).

Decent for a same day cook. Got some food for a while.

[gwill]

You guys are hard-core. I did 45 pounds of moose Jerky. Spent
12 hours on Sunday and part of Monday smoking it all. Then had the father in law show up and take half of it.

[msommers]

Moose jerky. I'm so jelly

[g-m]

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Well for a second bbq bird of the week. 17lb turkey, seasoned with the usual suspects on both sides about 6 hours before cook for a mini dry brine.

Charcoal chimney shot, this is “cowboy charcoal” which tbh I haven’t liked much. Just getting into my second bag of it and I’d rather hunt down Kamado Joes lump charcoal next time ( appears lowes doesn’t sell it anymore )
Turkey turned out great, pretty quick cook at 350-375 dome temps, but the whole bird got a great browning and some good Smokey flavour ( didn’t use any smoke wood, just what the charcoal would naturally do).


Was so tender the thighs literally separated from the carcass when I picked it up. Which was actually quite convenient.

I really like the cowboy charcoal. I used it all the time

[Strider]

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I really like the cowboy charcoal. I used it all the time

Cowboy charcoal is terrible... full of weird hardwood floor cuts, chunks of concrete, and tiny pieces.
I actually did a lot less smoking/grilling this year after the last of my 5 bags of KJ from Rona ran out... Too lazy to go buy more now that nothing decent is available at hardware stores.

Been meaning to try Fogo charcoal as I find even the KJ imparts a lot of smokey flavor and I'd prefer to smoke flavor from wood chunks.

[killramos]

KJ definitely imparts lots of smoke flavour, I think they are 100% oak

[ercchry]

Cheap ribs… can’t decide what I prefer… this (modify classic 3-2-1) or the no wrap, mopped with no additional sauce ribs I did last time

[g-m]

Hmm I guess I don't have the cowboy charcoal. I use Buffalo charcoal I just thought it was called cowboy. I really like it

https://barbecuesgalore.ca/collectio...p-charcoal-oak

[ThePenIsMightier]

Charcoal is so fucking awesome. We need a sub forum.

[KRyn]

Just scored a Weber Master Touch for $90.00, ordered a SnS Deluxe and Easy Spin Grate to go with it. What briquettes does everyone suggest?

[ThePenIsMightier]

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Just scored a Weber Master Touch for $90.00, ordered a SnS Deluxe and Easy Spin Grate to go with it. What briquettes does everyone suggest?

Anything but Royal Oak send to be somewhat of a consensus.
I also didn't like the Briquette version of Jealous Devil as I found they were soft and broke easily when I was raking them to spread them out (already lit).

[ercchry]

Kingsford… always kingsford. Don’t over complicate this. Kingsford.

[ThePenIsMightier]

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Kingsford… always kingsford. Don’t over complicate this. Kingsford.

I've definitely used a lot of Kingsford and I also think it's great. I find Weber to be the same, but larger briquettes and actually cheaper/pound.
I'm asking for some Binchotan for Christmas, which I'm excited about.
Honestly, the only one I don't like has been Jealous Devil Lump and that's on red meat, only. We absolutely love it on chicken and pork. Weird, eh?!