Discussion in 'The Howard Stern Show' started by goldtopper, Mar 22, 2015.
isn't it a little early to be BBQing?
Mmm... teen anal!
Not really, this'll take about 8 hours total at 225-250f.
my coworkers told me that the old charcoal BBQs are coming back in style
My butt was itchy this morning. I'll post pictures later.
Big green egg is nice, but it's overhyped and overpriced. Best get a little green egg or even a generic.
I do all my grilling on charcoal. Have a gas grille, but barely ever use it
We are the same. Usually just use the gas for some quick chicken breasts to throw over a salad, etc
While any ceramic style grill/smoker will do, you should check out the BGE recipe forum. Really great ideas.
slow and low right?
Very true. I own an Akorn Kamado. Same thing, only it has an insulated metal liner- far less fragile than a ceramic liner.
I start the lump coal, get it shy of 200f, add wood chips, insert meat( he he he) then close the lid, adjust the vents and lock it in at 225f. Never have to open it all day and I only used about 3# of coal. Keeps it exactly at any temp you want once you learn how to control the vents.
I had an interview with this company 3 yrs ago,didn`t get the job,payed $50,000 yr
If there wasn't 3 feet of snow in my backyard, I'd be grilling today, I have a charcoal Stok from Home Depot.
Without a water pan, won't it dry out?
Won't dry out. I smoke for the first couple hours, then just use heat. For the last two I wrap in foil and put it back in the kamado. A butt is well marbeled and a water pan is really not needed.
Grillin is hot n fast