The Grill and BBQ thread

#3,126
#3,126
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?
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Kamado Joe's are legit. I don't think you could go wrong either way. Just see what the Joe comes with. With BGE the cost of the Egg is just the beginning. You've the plate setter, nest or table, etc. You can spend a fortune alone on the extras. If the Joe comes with some of those it may be a better deal.

The key is being able to control the temp. If you can control your temps, you can cook like a champ.
 
#3,127
#3,127
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...

I buy mine at Walmart. USDA Choice for about $2.50 per lb (at Publix, the same USDA Choice is $6 per lb). Unless you're going to go prime, save some dough. I smoke them over a foil pan with beef stock and red wine (which ends up almost as good as the meat).

The link KD posted is great.

Good luck and let us know how it goes!
 
#3,128
#3,128
VolMax said:
I buy mine at Walmart. USDA Choice for about $2.50 per lb (at Publix, the same USDA Choice is $6 per lb). Unless you're going to go prime, save some dough. I smoke them over a foil pan with beef stock and red wine (which ends up almost as good as the meat).

The link KD posted is great.

Good luck and let us know how it goes!
Click to expand...

Thanks for the tips! Always up for saving some dough, especially when attempting my first smoke with a bigger cut of meat.
 
#3,129
#3,129
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...

Just bought one a couple months ago, great investment I would go ahead and get the XL one, I almost bought the large but for the extra couple hundred dollars XL is the way to go. It takes some practice to get the temps right
 
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#3,130
#3,130
volfanjustin said:
Just bought one a couple months ago, great investment I would go ahead and get the XL one, I almost bought the large but for the extra couple hundred dollars XL is the way to go. It takes some practice to get the temps right
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I've yet to upgrade so I'm certainly not the expert but I've been looking at them as well. I think you can view these in three categories. First you've got the entry level models (as was mentioned previously by kiddiedoc). These tend to be double or triple wall steel with insulation. They don't retain the heat as well as ceramic but are much more portable and a lot less expensive. Second you've got some mid-priced ceramics. Slightly lower quality but solid performers and then the top of the line (at least price wise) such as the BGE and Primo etc.

If you're looking at a mid-range ceramic take a look at Vision and Grilla Grills http://grillagrills.com/ as I've heard good tings about them (see the Vision review by Chris at Nibble Me This here: http://www.nibblemethis.com/2014/05/review-of-vision-grills-classic-b.html

If you're leaning towards the BGE or Kamado Joe take a look at this video. They've done a nice job testing both IMO.

https://www.youtube.com/watch?v=WemFcE_O9AY

Good luck, love to hear what you ended up with and your impressions after your first few cooks.

Just my two cents - like I said, I'm sure there are a lot more knowledgeable pit masters out there. :good!:
 
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#3,131
#3,131
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
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Great info...thanks for sharing
 
#3,132
#3,132
cali_vol said:
I've yet to upgrade so I'm certainly not the expert but I've been looking at them as well. I think you can view these in three categories. First you've got the entry level models (as was mentioned previously by kiddiedoc). These tend to be double or triple wall steel with insulation. They don't retain the heat as well as ceramic but are much more portable and a lot less expensive. Second you've got some mid-priced ceramics. Slightly lower quality but solid performers and then the top of the line (at least price wise) such as the BGE and Primo etc.

If you're looking at a mid-range ceramic take a look at Vision and Grilla Grills http://grillagrills.com/ as I've heard good tings about them (see the Vision review by Chris at Nibble Me This here: http://www.nibblemethis.com/2014/05/review-of-vision-grills-classic-b.html

If you're leaning towards the BGE or Kamado Joe take a look at this video. They've done a nice job testing both IMO.

https://www.youtube.com/watch?v=WemFcE_O9AY

Good luck, love to hear what you ended up with and your impressions after your first few cooks.

Just my two cents - like I said, I'm sure there are a lot more knowledgeable pit masters out there. :good!:
Click to expand...

I went with the Kamado Joe, def not an expert. Would like to branch out more though. I have perfected ribs, pulled pork and steaks. I made a brisket and the first one I way over cooked it second one got it perfect. I bought a prime rib and will try it soon also.
 
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#3,133
#3,133
volfanjustin said:
I went with the Kamado Joe, def not an expert. Would like to branch out more though. I have perfected ribs, pulled pork and steaks. I made a brisket and the first one I way over cooked it second one got it perfect. I bought a prime rib and will try it soon also.
Click to expand...

Awesome, I'm leaning that way as well. Sadly I'm not planning on upgrading until these breakdown. I really need to mistreat them if you know what I mean. :whistling:
 
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#3,135
#3,135
volfanjustin said:
I went with the Kamado Joe, def not an expert. Would like to branch out more though. I have perfected ribs, pulled pork and steaks. I made a brisket and the first one I way over cooked it second one got it perfect. I bought a prime rib and will try it soon also.
Click to expand...

Traeger'ed my first prime rib back in December. Best thing I've done on it!
 
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#3,139
#3,139
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.
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That looks fantastic, I will definitely be trying to replicate that this weekend.
 
#3,140
#3,140
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...

I was in Sam's last week and they had 12 to 20 pound usda prime briskets for around 2.54 a pound. Very good quality.
 
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#3,141
#3,141
volfanjustin said:
I went with the Kamado Joe, def not an expert. Would like to branch out more though. I have perfected ribs, pulled pork and steaks. I made a brisket and the first one I way over cooked it second one got it perfect. I bought a prime rib and will try it soon also.
Click to expand...

I've done many prime ribs, it is a great piece of meat. I've also in the last couple years been doing whole beef tenderloin. It's amazing, it's pictured on the left wrapped in bacon.
 

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#3,144
#3,144
Finally found some beef short ribs here in Oak Ridge, gonna smoke em on the green egg this weekend!
 
#3,146
#3,146
MphsBlues said:
What a great coincidence, I'll be in Oak Ridge this afternoon :p Hope it turns out well.
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There is a great deli called The Other One for sammies

There is a great little craft beer place called Crafters Brew on Oak Ridge turnpike

Or grab a pizza at Big Ed's by Jackson Square!
 
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