Jump to content
Washington Football Team Logo
Extremeskins
Forum Rules and Guidelines

The Grilling and Cooking Thread

steve09ru

By steve09ru
in The Tailgate

 Share

Recommended Posts

HOF44

HOF44

Posted
Posted
44 minutes ago, AsburySkinsFan said:

 

 

Oh and I just ordered my charcoal basket from ABCbarbeque and a hinged grate from amazon. Now the only question is, brisket or pork butt first?

Go with a pork butt.  Much more forgiving while getting used to your setup.  

Link to comment
Share on other sites
HOF44

HOF44

Posted
Posted
Just now, AsburySkinsFan said:

I’m tempted to agree, but the thought of 12 hour brisket is TEMPTING!!!!

Get used to the way the smoker works before you pay for a brisket and risk drying it out.  A tip for the Kettle is to put a few binder clips around the outside.  Gives you a good seal.

 

Link to comment
Share on other sites
killerbee99

killerbee99

Posted
Posted
8 hours ago, HOF44 said:

Get used to the way the smoker works before you pay for a brisket and risk drying it out.  A tip for the Kettle is to put a few binder clips around the outside.  Gives you a good seal.

 

Trust me drying out 39 bucks of meat due to temp fluctuations from your new grill sucks

Link to comment
Share on other sites
DCSaints_fan

DCSaints_fan

Posted
Posted
On 5/11/2018 at 2:59 PM, DCSaints_fan said:

Just ordered this cheapie cabinet smoker from Amazon 

https://www.amazon.com/Dyna-Glo-DGO1890BDC-D-Vertical-Offset-Charcoal/dp/B010759GGQ/ref=sr_ph_1?ie=UTF8&qid=1526075629&sr=sr-1&keywords=dyna+glo+smoker+wide

 

Looks like it could fit maybe 8-10 racks of baby backs.  Gonna try it out next week, after sealing it up with silicon and the high temp gasket.   I actually wanted to go with a "real" cabinet smoker, like the ones you can get here https://www.bigpoppasmokers.com/grills-smokers/cabinet-smokers but those are pricey (like $2000), and take 8 weeks to build and I don't have that much patience. 

 

Update: I tried this smoker last Friday.  It has 6 grates and easily fits 12 racks of baby backs, which I made for a little after work happy hour.   It eats charcoal like a beast and the built in thermometer is worthless (even after calibrating), but if you want to smoke ribs (or anything else I guess) in quantity, on the cheap, I don't know of a better way.

Link to comment
Share on other sites
China

China

Posted
Posted

When I see a Washintonian list like that I wonder what places they went to that they picked those 13.  I'd like to see the list to know if there are some hole in the wall joints that maybe they missed.

  • Like 1
Link to comment
Share on other sites
AsburySkinsFan

AsburySkinsFan

Posted
Posted
11 hours ago, LadySkinsFan said:

I went to Myron Mixon's place, had the brisket and wasn't impressed. I liked the Mission BBQ on Telegraph Road much better.

I’ve seen a lot of bad brisket, there’s only been a couple restaurants who serve something worth eating IMO. Most of the times it’s a well done and dried out steak. I’m guessing they rush the cook, but I’m usually disappointed with brisket at BBQ joints.

Link to comment
Share on other sites
LadySkinsFan

LadySkinsFan

Posted
Posted

Yeah, it tasted like yesterday's meat, dried out and way overcooked like warmed up in the microwave. 

 

When I have gone to Mission, there is always a bunch of customers there and the food is fresh and hot. I have eaten at the place, too much hardscape so it's pretty noisy, and also to go. It's about fifteen minutes away from my house and the food is still pretty warm when I get home. Yum!

  • Sad 1
Link to comment
Share on other sites
HOF44

HOF44

Posted
Posted
On 5/22/2018 at 5:21 PM, AsburySkinsFan said:

Binder clips?

What do you mean?

Also don't know if you have one or not, but I've found a must for smoking is a 2 probe thermometer.  One probe reads the cooking temp in your smoker, the other you insert in the meat you're cooking for a temp to cook to.  You have to know your internal cooking temp.

  • Like 1
Link to comment
Share on other sites
AsburySkinsFan

AsburySkinsFan

Posted
Posted
5 minutes ago, HOF44 said:

Also don't know if you have one or not, but I've found a must for smoking is a 2 probe thermometer.  One probe reads the cooking temp in your smoker, the other you insert in the meat you're cooking for a temp to cook to.  You have to know your internal cooking temp.

Yessir! I have an interal therm, I am getting an ambient probe.

  • Like 2
Link to comment
Share on other sites
HOF44

HOF44

Posted
Posted (edited)

You got the fancy new one with the grate in the bottom!!! Nice, now cook some stuff up, with pics of course! Also if you really want to cook a good steak put all the charcoal in that and get it screaming hot, then sear and slow cook on the other side, or a reverse sear whatever floats your boat.  

Edited by HOF44
  • Thanks 1
Link to comment
Share on other sites
visionary

visionary

Posted
Posted
7 hours ago, AsburySkinsFan said:

I’ve seen a lot of bad brisket, there’s only been a couple restaurants who serve something worth eating IMO. Most of the times it’s a well done and dried out steak. I’m guessing they rush the cook, but I’m usually disappointed with brisket at BBQ joints.

I used to like the one at Urban Bar b Que a lot.  I think it didn't taste the same the last couple times I had it though, so maybe they changed cooks or the recipe.

  • Like 1
Link to comment
Share on other sites
skinsmarydu

skinsmarydu

Posted
Posted
16 hours ago, visionary said:

I used to like the one at Urban Bar b Que a lot.  I think it didn't taste the same the last couple times I had it though, so maybe they changed cooks or the recipe.

Changing recipes can kill a restaurant. 

A place I absolutely love had a potato salad made with sour cream and made the flavor badass. They changed it, and what they serve now is what I can buy in a grocery store. ?

Link to comment
Share on other sites
AsburySkinsFan

AsburySkinsFan

Posted
Posted (edited)
18 hours ago, visionary said:

I used to like the one at Urban Bar b Que a lot.  I think it didn't taste the same the last couple times I had it though, so maybe they changed cooks or the recipe.

It’s frustrating when that happens, the worst part is that it usually happens as a result of a cost analysis. So they find they can save a few bucks a week if they go with this new recipe or cook the brisket hotter for a shorter cook. Yes, restaurants are businesses with low margins but if you want to stay in business then the decisions should be based as much on the food as the bank. The truly frustrating thing is that apparently there is a large portion of society that eats without tasting their food. Which is why Red State BBQ here in the Lexington area has three locations. I wouldn’t feed that crap to my dog, and no, I’m not just being a BBQ snob. The “double smoked brisket” was cubes of gray tough flavorless meat, the pulled pork was dry and flavorless, and the smoked chicken was sawdust. I am convinced to this day that the meat serves only as a vehicle for sauce delivery...which you NEED!! I hear people rave about Red States’ sauces and my simple reply is, “If you need sauce then the BBQ wasn’t that good.”

Edited by AsburySkinsFan
  • Like 1
  • Thanks 1
Link to comment
Share on other sites
HOF44

HOF44

Posted
Posted
26 minutes ago, AsburySkinsFan said:

, “If you need sauce then the BBQ wasn’t that good.”

Nothing truer than this.  Sometimes I just use a dry rub no sauce.  To strong a sauce can even ruin good BBQ.  

  • Like 3
  • Thanks 1
Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...