The BBQ and Smoking Thread

[hampstor]

On another note... what are you guys using for thermometers? My kitchenaid is busted and I was looking for a replacement. The meater block looks interesting, but it's probably still going to be months before they ship

[ExtraSlow]

Lavatools javelin.

[ercchry]

Spent good money on one once... still broke. Now it’s all just presidents choice... got a pen style one, and a two probe Bluetooth enabled one

[tirebob]

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Spent good money on one once... still broke. Now it’s all just presidents choice... got a pen style one, and a two probe Bluetooth enabled one

This... All I use and they work perfect.

[hampstor]

thx for the feedback, especially that the more expensive ones still end up breaking. After some thought, i'm going to grab the 2 probe digital thermopro off amazon since I can get replacement probes for it. I have a pen-style one already.

https://www.amazon.ca/Upgraded-Therm...ords=thermopro

The last 2 digital ones I had (a PC brand and the kitchenaid one) the wire for the probe would separate/rip and i couldn't find a replacement one.

[suntan]

Thermoworks Smoke, and a Classic Thermapen.

[Despair*]

Using a Lavatools Javelin Pro. And a Maverick ET-733.

[phreezee]

A little early, but nice weekend to set up a new BBQ/smoker! I've made the progression from water smoker, to kamado, and now to pellet smoker.
Ended up with a Camp Chef DLX from Bass Pro. Can't wait to do my first set it and forget meal!

https://www.basspro.com/shop/en/camp...x-pellet-grill

[ExtraSlow]

Camp chef makes some good quality propane cooking appliances, hope this one meets your expectation.

[tirebob]

Smoked a brisket, chicken and for the first time I also did a lamb shank today! Worked out amazing! Had a bunch of people over so I did all three meats and pulled everything and we did a taco night using all smoked meats... Was delicious!!!

[ercchry]

Taco Tuesday! Had this chunk of Beef Plate in the freezer since September... got a “full brisket” from Balzac meats and it came with the plate attached... cut it off for the sake of fitting on the grill. First time doing a plate, wasn’t sure what to expect. But it actually sliced up looking pretty brisket flat like, better marbling perhaps?

Had a hell of a time trying to maintain 225F at the grill with all this wind. After 6hrs it was only at about 140F internal, so said screw it. Tossed it in a pan, added some stock and wrapped it. Oven at 250F for 2.5hrs ended up unwrapping it at about 192F to bring the bark back.. turned off oven and cracked the door at just over 200F to rest up.

Was very juicy. After slicing I tossed it in the pan to soak in the juices while I cooked the tortillas... made an avocado and lime sour cream and a chimichurri sauce with some pear in it. The acids balanced the fats nicely, really clean mouth feel to it all. Meat had a typical KC style rub on it which worked well with the flavours

[Buster]

man im so hungry and that looks so good.

[hampstor]

That looks amazing! Good idea for using the plate. What is the other sauce on there (aside from the chimichurri and the avocado lime)?

[ercchry]

^^^just hot sauce

[ercchry]

When two guys show up to a comp with 2 kettles, and a BGE and setup shop in the back of a 15ft u-haul truck without any other helpers ... people tend to underestimate you, this felt good!

Second comp, shooting up to 6th from the previous 17th is awesome... but now I think we have to attend the northern events... try for that Alberta cup!

[Buster]

Congrats man! Cool hobby

[schurchill39]

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When two guys show up to a comp with 2 kettles, and a BGE and setup shop in the back of a 15ft u-haul truck without any other helpers ... people tend to underestimate you, this felt good!

Second comp, shooting up to 6th from the previous 17th is awesome... but now I think we have to attend the northern events... try for that Alberta cup!

Congrats! What did you cook up?

[ercchry]

Thanks guys!

For chicken we did drums (lollipop style)
Ribs we did spares, double cut the bones
Pork we boxed pulled and sliced money muscle
Brisket we boxed up the point... we screwed up bad, salvaged what I could... then we got this comment/judging card back!

[phreezee]

Wow, congrats! That is mad praise from the judge.

[ercchry]

This should be hilarious to witness tomorrow:

https://static1.squarespace.com/stat...s+Cook+Off.pdf