What's your charcoal of choice? Hardwood lump? Any favoured brands? Where do you purchase?
Do you chuck woodchip on top?
Also, recipes. Gimme recipes.
Thanks.
What's your charcoal of choice? Hardwood lump? Any favoured brands? Where do you purchase?
Do you chuck woodchip on top?
Also, recipes. Gimme recipes.
Thanks.
Last edited by Monty92; 04-25-2019 at 10:05 AM.
Get yourself on this website
https://amazingribs.com/
You have a lot to learn and a long journey ahead, but it will be worthwhile.
100% spot on Marvo!!! Their recommendations are always right as far as equipment and they lean towards the science of the cook, which is my preferred method as a rationale for what I do. And I have the bonafides as a passionate backyard BBQer. I've been a competition judge for years, but those teams are insane!Originally Posted by Maravilloso Marvo
https://stlouisbbqsociety.com/
I've tutored a Brit for awhile and one thing I found is that your meats are cut differently as a general rule so it's a real find if you can locate a butcher who gets it and can create a product both in cow and pig that resembles what you are reading about on the websites. For example it is difficult to find a true packer brisket with the flat and the point conjoined. Instead it is customery to grind up the point and ROLL THE FLAT and bundle it up. Forget what y'all call it.
We learned to unroll it for a cook, but they also trim off too much fat before rolling. Frustrating!
Let me know if I can help.
Good Luck and Happy Cooking,
Chief
What have you bought?
I use hardwood lump, obviously. I generally use Big K Restaurant Grade, but I've just bought a box of Kamado Big Block and a bag of CPL to try as well. I order from Amazon.
Make sure you have proper lighting technique. For God's sake avoid chemicals! There are plenty on the market.
There's little point having a smoker if you don't apply some wood for, you know, smoke. Take care not to add too much, and research which wood suits which dishes. Apple makes sense with pork, for example, or oak with beef.
Make sure you have a good probe thermometer. I use a Meater for large joints, a Thermopro Dual for smaller cuts and a Habor for instant read.
Temperature control is key. You simply have to practise. If I were you I would start with large pork shoulders as these are quite forgiving.
As for recipes, there are a million youtube videos out there, but the basic rules are usually the same: apply your rub of choice (I tend to make my own because commercial ones contain too much sugar for me) bang your meat on the grill, spend 8 hours making your barbecue sauce, checking the temperature and drinking beer, then eat about a 20th of the enormous lump of meat you've ruined
That lazy little **** Monty is now already in the process of sending it back. A leetle beet too much work d'ya seespend 8 hours making your barbecue sauce, checking the temperature and drinking beer, then eat about a 20th of the enormous lump of meat you've ruined
It's not work though h, is it? It's... man's work.That lazy little **** Monty is now already in the process of sending it back. A leetle beet too much work d'ya see
Now Monty's bottom lip will be trembling too. I'll wager he has never held a spanner or a hammer or mixed up some concrete or eaten any pussy or nothin' manly .... ever!It's not work though h, is it? It's... man's work.
He would jizz his pants if he saw my Dewalt cordless drill.
Mind you, I've owned it for 3 years and never charged it.
I spent 3 hours constructing a trampoline for the garden the other day. I've had to moisturise my hands about 6 times a day to get them back to their previous conditionThat lazy little **** Monty is now already in the process of sending it back. A leetle beet too much work d'ya see
very, very thinly veiled "I'm a massive transer" post imoI've had to moisturise my hands about 6 times a day to get them back to their previous condition
“Other clubs never came into my thoughts once I knew Arsenal wanted to sign me.”
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