@Wookee Sometimes I miss my old smoker. It rotted through on the bottom of the firebox after 20 years, and unfortunately, the guy who built it had attached two of the legs there - so it kind of fell over. It was big enough to do 20 lbs of chicken leg quarters in a single batch, if I wanted to turn them several times. With 10 lbs, it was “fire it up, set the dampers, and come back in two hours to perfect bird.” I never tried a brisket in it because the local stores never had one that I would have brought home voluntarily; they were always more than half fat. Now I use a Weber, and I get decent results with two racks of ribs at a time, with pecan chunks between the briquet baskets to provide the smoke.
@Weboh Moving TO Florida is something only a true Florida Man would do. The rest of us find that Florida is a place to be from, at most; preferably as far from as possible.
Smoked venison burgers and venison steak on the offset, and did brats and dogs on the propane side. Turned out pretty well, but I’m still getting the hang of this offset thing.
Two more racks of ribs went on the Weber at a little before 2PM, and came off smoked and done to perfection at about 4:30. Fall-off-the-bone tender with that good pecan-smoke flavor, extra juicy; perfect. Dinner was served, the bones are in the trash, and the extra slab cuts are in a zip-lock bag in the fridge. that’ll be several days’ worth of scattered lunch and dinner portions.
Several friends swear by their fancy smoker cabinets, but I get better results routinely with this kettle grill. It’s all in knowing exactly how to use the equipment.
Actually smoking. Just pulled a pan of brisket burnt ends off and still have the flat going since 730am
@Wookee Sometimes I miss my old smoker. It rotted through on the bottom of the firebox after 20 years, and unfortunately, the guy who built it had attached two of the legs there - so it kind of fell over. It was big enough to do 20 lbs of chicken leg quarters in a single batch, if I wanted to turn them several times. With 10 lbs, it was “fire it up, set the dampers, and come back in two hours to perfect bird.” I never tried a brisket in it because the local stores never had one that I would have brought home voluntarily; they were always more than half fat. Now I use a Weber, and I get decent results with two racks of ribs at a time, with pecan chunks between the briquet baskets to provide the smoke.
Oh, good, had to make sure someone was smoking properly. mmmmmmmmm burnt ends
![find: brisket][1]
[1]:
Two racks of ribs.
Nah, I couldn’t grill – the suspect escaped somehow, while I was trying to re-hydrate the waterboard setup that had dried out – damned Texas heat.
@phendrick That’s why you move to Florida: That water will stay there all day and become the same temperature as the sweat stuck to you.
@Weboh Moving TO Florida is something only a true Florida Man would do. The rest of us find that Florida is a place to be from, at most; preferably as far from as possible.
Grilled pizzas are underrated.
Nope. I will be working.
Went to Texas Roadhouse restaurant today. That’s enough grilling for me.
strip steaks
I fried an egg on the sidewalk. Does that count?
Smoked venison burgers and venison steak on the offset, and did brats and dogs on the propane side. Turned out pretty well, but I’m still getting the hang of this offset thing.
Two racks of ribs, a variant of Dutch’s beans, and some Mac and cheese that I haven’t decided if I’ll smoke or just do inside.
Just another workday
It’s just WAY too hot! WAY too hot!! I hate Texas heat!
Tri-tip and chicken thighs.
I don’t grill, but I’m often invited to places where grilling happens and happily consume whatever is put in front of me. Such was the case today.
Yesterday we grilled burgers and dogs because we work today.
Been grilling all weekend.
@Star2236 My empty stomach says you are a liar.
@yakkoTDI If your trunk didn’t smell so bad, you’d get invited more places.
We made ribs with the air fryer - dry rub the slab, cook each side for 10min; then baste with sauce & char it for another 10min. Turned out great!
I would be if I was at home, but I’m out of town
Kimchi sliders!
@bee1doll OK, we need this recipe.
Working on the car. Time to take the winter tires off.
Two more racks of ribs went on the Weber at a little before 2PM, and came off smoked and done to perfection at about 4:30. Fall-off-the-bone tender with that good pecan-smoke flavor, extra juicy; perfect. Dinner was served, the bones are in the trash, and the extra slab cuts are in a zip-lock bag in the fridge. that’ll be several days’ worth of scattered lunch and dinner portions.
Several friends swear by their fancy smoker cabinets, but I get better results routinely with this kettle grill. It’s all in knowing exactly how to use the equipment.