The Grill and BBQ thread

#3,103
#3,103
Grilled some bone in chicken breasts last night. I put these in a lemon brine and then stuffed with cheese, basil, and sage. I applied a spicy Dry rub from Allegheny Farms and topped with lemon. Man these were good.
 

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#3,106
#3,106
Hey guys, some background. I have a ground level spot in Dupont Circle in DC, and I'm looking for either a combo cooker/smoker or a small grill that wouldn't take up a ton of space on a roughly 60 sq ft patio. Price-wise Id like to stay in the 2-300 range.
 
#3,108
#3,108
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#3,109
#3,109
MakeTNGrtAgain said:
Hey guys, some background. I have a ground level spot in Dupont Circle in DC, and I'm looking for either a combo cooker/smoker or a small grill that wouldn't take up a ton of space on a roughly 60 sq ft patio. Price-wise Id like to stay in the 2-300 range.
Click to expand...

I like my Smoke Hollow hybrid gas, charcoal, smoker. It fits fine on my 20x20 patio.
 
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#3,110
#3,110
cali_vol said:
Grilled some bone in chicken breasts last night. I put these in a lemon brine and then stuffed with cheese, basil, and sage. I applied a spicy Dry rub from Allegheny Farms and topped with lemon. Man these were good.
Click to expand...

Looks amazing Cali!
 
#3,111
#3,111
MakeTNGrtAgain said:
Hey guys, some background. I have a ground level spot in Dupont Circle in DC, and I'm looking for either a combo cooker/smoker or a small grill that wouldn't take up a ton of space on a roughly 60 sq ft patio. Price-wise Id like to stay in the 2-300 range.
Click to expand...

MasterBuilt electric smokers might be something to check out. Certainly in your price range.
 
#3,112
#3,112
cali_vol said:
Grilled some bone in chicken breasts last night. I put these in a lemon brine and then stuffed with cheese, basil, and sage. I applied a spicy Dry rub from Allegheny Farms and topped with lemon. Man these were good.
Click to expand...

Man you are killing me!!!!!!

I'm making a trip to Cali
 
#3,119
#3,119
Novice smoker here looking to try my first brisket this coming weekend using my Weber Smokey Mountain Cooker. Feeding 6 adults and 4 kids. Any pointers?

Where do you buy your brisket? Butcher? Grocery? Wholesale (Sams, Costco)?

What's the normal size of your cut? 10-12 lbs?

What type of rub to use? Just salt & pepper or you use anything additional?

Wrap or Don't wrap?

What type of wood do you smoke? Post-oak or something else?
 
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#3,120
#3,120
VolNRaleighNC said:
Novice smoker here looking to try my first brisket this coming weekend using my Weber Smokey Mountain Cooker. Feeding 6 adults and 4 kids. Any pointers?

Where do you buy your brisket? Butcher? Grocery? Wholesale (Sams, Costco)?

What's the normal size of your cut? 10-12 lbs?

What type of rub to use? Just salt & pepper or you use anything additional?

Wrap or Don't wrap?

What type of wood do you smoke? Post-oak or something else?
Click to expand...

Make sure you get a whole brisket (packer), not just the flat. You want the fat. 12ish pounds is a good manageable size, as you will only get about half that much finished meat. I use various BBQ rubs or make my own, sometimes even adding a little ground coffee. I think there is no reason to wrap unless you are pressed on time. Lump + apple/pecan chips work well for me.

Here is a great article I have referenced many times:

http://virtualweberbullet.com/brisketselect.html
 
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#3,121
#3,121
kiddiedoc said:
Make sure you get a whole brisket (packer), not just the flat. You want the fat. 12ish pounds is a good manageable size, as you will only get about half that much finished meat. I use various BBQ rubs or make my own, sometimes even adding a little ground coffee. I think there is no reason to wrap unless you are pressed on time. Lump + apple/pecan chips work well for me.

Here is a great article I have referenced many times:

http://virtualweberbullet.com/brisketselect.html
Click to expand...

Thanks kd!
 
#3,122
#3,122
VolNRaleighNC said:
Novice smoker here looking to try my first brisket this coming weekend using my Weber Smokey Mountain Cooker. Feeding 6 adults and 4 kids. Any pointers?

Where do you buy your brisket? Butcher? Grocery? Wholesale (Sams, Costco)?

What's the normal size of your cut? 10-12 lbs?

What type of rub to use? Just salt & pepper or you use anything additional?

Wrap or Don't wrap?

What type of wood do you smoke? Post-oak or something else?
Click to expand...

If you are in Raleigh, the Butchers Market off of Falls of the Neuse is the best place to get meat
 
#3,123
#3,123
Scooter426 said:
If you are in Raleigh, the Butchers Market off of Falls of the Neuse is the best place to get meat
Click to expand...

Thanks! I should probably change my user name. I used to live in Raleigh but have moved back to middle TN in the Hendersonville/Gallatin area. Found a butcher (G's Meats) that sells whole brisket cuts.
 
#3,124
#3,124
I'm finally ready to splurge on a kamado style grill. I was sold on the BGE but have a friend who's really been talking up the Kamado Joe. What say you VN grillers?
 
#3,125
#3,125
CanadianVol said:
I'm finally ready to splurge on a kamado style grill. I was sold on the BGE but have a friend who's really been talking up the Kamado Joe. What say you VN grillers?
Click to expand...

I cooked on a Char-Griller Kamado style grill for four years with great results. I now have an Egg and it's definitely more temperature stable. But, it's a big investment. If you can avoid opening the grill too frequently, I'd seriously consider the $300 option as an entry.
 
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