BBQ

Discussion in 'Chez Dawgs' started by NC-Apostle, Aug 25, 2015.

  1. NC-Apostle

    NC-Apostle Active Member Banned User

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    Any smokers out here?

    I run a heavily modified offset and burn sticks.

    BBQ is the source of all things good!

    Here's some bacon wrapped goodness I did recently.

    [​IMG]
     
  2. Bubbleguts420

    Bubbleguts420 2 word review, shit sandwich

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    Very nice
     
  3. RF76

    RF76 Well-Known Member

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    Pics look good op.

    I smoke a lot of meats. Everything from Boston butt to thick sliced bologna. One thing I recommend is smoking hamburgers, I did it as an experiment once and was delighted with the results. Use 80/20 or even 75/25 so they don't dry out.
     
  4. NC-Apostle

    NC-Apostle Active Member Banned User

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    Sounds good, I've been smoking a lot of beef lately and use a reverse sear. Did a leg of lamb recently, smoked till 140 internal and then seared it on the gas grill for char and color. Its an old technique. Works very well on rib roasts too.

    I'll have to try the burgers and yeah, 80/20 or fatter is the way to go. May as well grill cardboard if you use lean beef for burgers.
     
  5. RF76

    RF76 Well-Known Member

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    I tried 85/15 for 55 minutes @ 210 not bad but a little dry. 75/25 is good - I'm sure you know this already-make them big if using that.
     
  6. idiotbox

    idiotbox Looking for a dime and found a quarter. VIP

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    I have a traeger and love it. Use it probably 3x/week.
     
  7. NC-Apostle

    NC-Apostle Active Member Banned User

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    Now you're making me think about doing a meatloaf. Veal, pork and beef.

    Wrapped in bacon!

    Yeah bitch! :lookatme:
     
  8. NC-Apostle

    NC-Apostle Active Member Banned User

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    I was looking at them this season. The pellet grills have come down in price, Traegers patent expired.
     
  9. RF76

    RF76 Well-Known Member

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    Nice! Instead of one large one I would do two smaller ones so they cook evenly. Good luck--post a pic if you do!
     
  10. idiotbox

    idiotbox Looking for a dime and found a quarter. VIP

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    Don't buy a new traeger as they are now made in China and are shit. Rectec grills are the new badass.
     
  11. NC-Apostle

    NC-Apostle Active Member Banned User

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    I learned how to do that bacon weave from the site I bought a BBQ IQ from. I run the IQ on my smoker, its pretty cool. The guy has a video showing how to do the bacon weave, its pretty easy! I might wrap my cock in bacon to get my wife interested again!

     
  12. NC-Apostle

    NC-Apostle Active Member Banned User

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    Yeah, I have seen that is a general consensus now.

    Just about every damn thing is now made out of cheap shit, in china.
     
  13. idiotbox

    idiotbox Looking for a dime and found a quarter. VIP

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    I bought my traeger over a decade ago and it still runs strong. A coworker has traeger and a rectec. He says the traeger smokes better but the rectec will maintain 500f in 0f weather.
     
  14. NC-Apostle

    NC-Apostle Active Member Banned User

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    That is pretty damn good.

    I have a chargriller duo 5050 with a ton of mods but even with the mods it's still a leaky setup but that actually works well for burning wood. If you're using wood, its better to cook at higher heat, at least 275. If you cook with wood at 225, the smoke will overpower. I buy hickory mini-logs from Cabelas.

    I always heard the pellet grills do not generate a lot of smoke but you can easily add a small smoke box if you want more smoke flavor.
     
  15. NC-Apostle

    NC-Apostle Active Member Banned User

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    The last brisket I made.

    This was done hot and fast. Molasses rubbed with salt, pepper and a little garlic powder. 3 hours at 275 F, took out when it hit 170 F and wrapped in foil, back in for 2 hours, out at 204 F and rested for an hour. I did drizzle with Worcestershire sauce and water when I wrapped it.

    [​IMG]
     
    Last edited: Aug 26, 2015
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  16. idiotbox

    idiotbox Looking for a dime and found a quarter. VIP

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    I've never had an issue with not enough smoke and you always get that sexy smoke ring. I've gotten on a kick with wrapping everything in bacon. Simple boneless chicken thighs wrapped in bacon and marinated in korean bbq sauce are always a hit. I try and cook everything at around 225 to 250. The bacon crisps up real nice and the meats stay nice and juicy. The best thing about a pellet grill, it's hard as fuck to dry something out. Hell, I can't remember ever drying anything out.

    That brisket looks tasty.
     
  17. NC-Apostle

    NC-Apostle Active Member Banned User

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    I love the bacon wrapping, its an awesome touch and I was kinda skeptical about the smoke flavor issue, it's probably blow-back from the purist crown who have rejected pellet smokers...
     
  18. idiotbox

    idiotbox Looking for a dime and found a quarter. VIP

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    i don't spend any time in the "purists" crowd of smokers so i haven't heard anything from them regarding pellet grills. the only animosity i can see them having is that we don't have to babysit out grills. i like being able to set it and forget it.

    sure, it's somewhat lazy/easy because all i have to do is set a temp and put a probe in the meat but fuck me i'm not gonna babysit food.

    i will bet there are message boards devoted to assholes going off on pellet grill owners. oh well, i'll never know.

    at the end of the day, it's all about if you and the people you are cooking for enjoy it. i love grilling up meals for people just to see the look on their faces when they taste it. does it taste like i slaved away all day behind the grill? sure it does. did i? nope. when i do a butt, i can sleep like a baby knowing that i don't have to get up and tend to the fire or add chips or whatever the fuck the cavemen do.
     
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  19. NC-Apostle

    NC-Apostle Active Member Banned User

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    Amen. I have a BBQ IQ temp regulator on mine that regulates the firebox. (custom firegrate and air sparge manifold) and I use a Webber Style dual probe remote to monitor whats' cooking.


    I need all the help I can get as I usually drink myself to oblivion during long cooks.
     
  20. Howchilla

    Howchilla VIP Extreme Gold

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    How much bacon did you need to wrap the big one in front?