combatentropy
Veteran
I thought you might chime in, McGee
I'm guessing you probably still have spent more money on video gear?
The Price Is Right - Pro Video Edition. Also, BBQ.
- Thread starter combatentropy
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I thought you might chime in, McGee
I'm guessing you probably still have spent more money on video gear?
puredrifting
Major Contributor
Forget boring camera gear, now we're talking Smoking!
Wow, that looks tasty Matt. I feel so outclassed with my Weber 18" Smoky Mountain. But just like cameras and gear, it's not the gear, it's what you can do with it.
I did a killer Brisket a few weeks ago and Turkeys for Thanksgiving and Christmas. Used Mesquite on the Brisket and the Thanksgiving Bird
and then I just used Cherry and Applewood Chunks on the Christmas Bird. The fruitwood was so excellent on the Turkey!
No efficient pellet smokers for me, Kingsford Blue Label all the way and having to get up at 3:00 AM to get my Charcoal going for the Brisket, only takes 12-14 hours for a good sized one ;-)
All of my friends with the pellet smokers do a Brisket in like 2-4 hours, those are the Instant Pot of the Smoker world while I have my old school Weber that's like the Crock Pot, low and slow.
Run&Gun
Veteran
A steakhouse I used to go to in FL whenever I was near Orlando uses citrus wood(specifically orange wood). Dee-F***ing-licious. Some of the best filets I've ever eaten. My mouth is actually watering just thinking about it.
I'm also a BBQ guy, through and through(more accurately, a bbq snob). And there is a joint down in SC that has some of the best brisket I've ever had and I will try to go there whenever I'm even remotely close or passing by(don't care for their Q, though). Unfortunately, it's only open Thursday, Friday and Saturday and it's almost two hours away. I'll usually bring back about two pounds of their brisket and a quart or two of their grits, too(probably more butter, cream and cheese than actual grits).
Matt Gottshalk
Resident Preditor
Totally agree Dan, I just picked up a Weber kettle on FB marketplace for just that reason!
And because this is now a BBQ thread:
Matt Gottshalk
Resident Preditor
That looks killer.
Run&Gun
Veteran
It looked much better than it was. It was a small one from the grocery store that didn't still have the bone in it or the big fat cap still on it. The next one was a "real one" with he shoulder blade still in it and all the fat still on it. Turned out much better.
Those ribs look great, btw.
Those ribs look great, btw.
Run&Gun
Veteran
Yeah but just think, you could trade all that in for a VST baseplate!
Man, that all looks great. Can't wait to use this thing, it's just too rainy and cold here right now to put it together. As soon as the weather turns it looks like I'll have another new, time sucking hobby. I've mostly been enjoying Sous Vide cooking for reverse sear method through the winter, which is great, but this all looks mouth watering.
Thanks for the tips, Matt. Any recommendations for brands on fire starters, charcoal, wood/pellets, etc. etc.? Amazon or elsewhere?
One other thing that has caught my eye on the masterbuilt models we have is the ability to sear at 700F+, which besides searing steaks, I've been thinking of using that for pizza. Ideally you want a 900F wood fired oven (standard home ovens tend to max out around 550F) so this is much closer. I've got a 1/2in thick baking steel for pizzas. Currently I'll preheat the steel in oven for 45 minutes, then switch it to broiler mode to get heat up more and do the pizzas in there. So I want to experiment with getting the heat cranked higher on the smoker + baking steel for some closer to Neapolitan style pizza.
After I got my Big Green Egg, I bought a heat gun to start my charcoal.
Matt Gottshalk
Resident Preditor
Tumbleweed firestarters: https://www.amazon.com/Tumbleweed-Lightning-Campfires-Fireplaces-Eco-Friendly/dp/B07P13MQ2J/
B&B is easily the best charcoal for normal cooking for that: https://www.amazon.com/B-CHARCOAL-OAK-17-6/dp/B07R22W7HF/
- it is also available at your local Ace Hardware.
B&B Charlogs are a bit better for long cooks like brisket: https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/charcoal/8019844
Most Masterbuilt owners throw a few oak or hickory chunks in the ash pan and let the embers smolder on them for a bit more smoke.
I bought one of these on amazon to keep the wood chunks above the ash: https://www.amazon.com/gp/product/B082VVZ2BD/
B&B is easily the best charcoal for normal cooking for that: https://www.amazon.com/B-CHARCOAL-OAK-17-6/dp/B07R22W7HF/
- it is also available at your local Ace Hardware.
B&B Charlogs are a bit better for long cooks like brisket: https://www.acehardware.com/departments/outdoor-living/grills-and-smokers/charcoal/8019844
Most Masterbuilt owners throw a few oak or hickory chunks in the ash pan and let the embers smolder on them for a bit more smoke.
I bought one of these on amazon to keep the wood chunks above the ash: https://www.amazon.com/gp/product/B082VVZ2BD/
combatentropy
Veteran
I have never cooked my own barbecue, because I didn't have to, because I lived in Texas. But the pics look great, y'all!
It wasn't until I moved to Chicago, ironically, that I found a sauce that I really liked.
Make sure you buy Hot Smoky, not just the Smoky, which they also have. The Hot one has just the right amount of kick to make things interesting --- not too much, unless you don't like spicy at all.
It is from a restaurant in Chicago named Lillie's Q, founded by a chef from South Carolina, Charlie McKenna, and named after his grandmother, Lillie.
I have a lot of pride for the barbecue in my native land of Texas, but the specialty there is brisket. And it's usually so good that putting sauce on it is kind of like putting ketchup on an expensive steak (not that I would judge). Anyway, the sauces that I've had there were kind of lame. As I understand it, it is the southeast U.S. that has a different style of barbecue, one more specialized in pork and also sauce.
It wasn't until I moved to Chicago, ironically, that I found a sauce that I really liked.
Make sure you buy Hot Smoky, not just the Smoky, which they also have. The Hot one has just the right amount of kick to make things interesting --- not too much, unless you don't like spicy at all.
It is from a restaurant in Chicago named Lillie's Q, founded by a chef from South Carolina, Charlie McKenna, and named after his grandmother, Lillie.
I have a lot of pride for the barbecue in my native land of Texas, but the specialty there is brisket. And it's usually so good that putting sauce on it is kind of like putting ketchup on an expensive steak (not that I would judge). Anyway, the sauces that I've had there were kind of lame. As I understand it, it is the southeast U.S. that has a different style of barbecue, one more specialized in pork and also sauce.
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Matt Gottshalk
Resident Preditor
Yes southeast U.S. sauce has more vinegar on it.
Which tastes great on pulled pork.
Which tastes great on pulled pork.
Run&Gun
Veteran
We usually have three main sauces in the Southeast plus a fourth out of the Alabama area. Eastern NC is known more for vinegar based, western NC more for tomato/sweet, SC mustard and white sauce(mayo) from Alabama. Even though I’m in the western part of the state, I lean more towards vinegar, but I like any sauce that is good(love a good hot/sweet sauce). There are places that have multiple sauces and some of those places I mix the sauces. There are also places that I don’t use a single drop of sauce. It all just depends...
This thread has gone completely off-topic (not that the topic was very serious and something I feel we should stick to) and here's my contribution
BBQ Pitmasters
https://www.imdb.com/title/tt1554330/
Watch it. The parade of colourful American characters cooking delicious meals is a joy to behold.
BBQ Pitmasters
https://www.imdb.com/title/tt1554330/
Watch it. The parade of colourful American characters cooking delicious meals is a joy to behold.
combatentropy
Veteran
I am fine with my thread going off topic. I'm fine with any thread going off topic, but especially this one, which was just for fun.
Run&Gun
Veteran
I’m generally fine with it, as well, and have done my part on countless threads, numerous times, either taking them off-topic or continuing the de-railing. Sometimes it’s just a gentle nudge and stays close to the original intended path and other times it’s a hard left, right or even loopty-loop with a barrel roll. It’s a natural progression like you have a lot of times with in-person conversations and regularly you end up with something even more interesting than the original topic and discussion.
BTW: the sauce that combat posted sounds damn good.
