The Grill and BBQ thread

#4,701
#4,701
MSME Vol said:
Super basic philosophy that won't really ever upset most people.

Mesquite - strong flavor to be used sparingly
Most nut woods (hickory, oak, pecan) - pair great with land animals like pork, beef, and lamb
Most fruit woods - a more mild flavor that makes it harder to overpower fish or poultry

Granted that is just a guide. Like others said, you'll need to learn what you like personally. I personally like nut woods on chicken or apple on lamb.
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Gracias! Copying and pasting this in my i notes.

Pork and beef is what I’ll start my baby steps with, but I’m eating healthier and need the protein so I’ll evolve more into the chicken and fish. Appreciate the tips! I’ll be hanging around this thread like a puppy for awhile.
 
#4,702
#4,702
butchna said:
Heard using a pan of beer with some chips in it helps also. Is that what the two buck chuck reference is? Sorry for all the questions guys but I feel like I’m learning about recruiting all over again.
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Two buck Chuck is cheap red wine from Trader Joe's.
 
#4,704
#4,704
butchna said:
Brand new to the smoking game. Any drawbacks to smoking with oak...flavor et al?
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I like oak in general. I tend to use it on beef more than anything. I'll mix whiskey barrel oak and cherry when I do tritip. It works well on pork though. I use apple and hickory for pork more often than not. But oak should be fine. You'll just have to experiment and see what you like on what protein. The only wood I avoid is mesquite. I'll use it on gamey meat like venison, thats about it.
 
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#4,705
#4,705
Here is an oddity for y'all. Im smoking a pork butt today. I've had an original pit barrel cooker for a while. I recently replaced the old powder coated barrel with one of the new enamel coated ones. This is my first cook with it. I seem to have hit the stall at 145. I've never seen it happen that low. It usually happens around 160 - 165 in my experience. The butt is a little oddly shaped, so i'm guessing that's why. Anybody ever seen it happen that low?
 
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#4,707
#4,707
JCHateSteve said:
Here is an oddity for y'all. Im smoking a pork butt today. I've had an original pit barrel cooker for a while. I recently replaced the old powder coated barrel with one of the new enamel coated ones. This is my first cook with it. I seem to have hit the stall at 145. I've never seen it happen that low. It usually happens around 160 - 165 in my experience. The butt is a little oddly shaped, so i'm guessing that's why. Anybody ever seen it happen that low?
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155-160 on BGE
 
#4,709
#4,709
butchna said:
Heard using a pan of beer with some chips in it helps also. Is that what the two buck chuck reference is? Sorry for all the questions guys but I feel like I’m learning about recruiting all over again.
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Sorry. Cheap wine. Lol. Cheap alternative to wine barrel chunks/chips.
 
#4,714
#4,714
Food and drinks were better than the game. Pictured: Tandoori Chicken and Ghost Pepper Cobbler with Blackberries, Raspberries, and Green Apples.
 
#4,716
#4,716
butchna said:
I can score cheap red wine. So soak the oak chips in it and mix them in?
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Butchna I've soaked the chips in almost everything possible, I just use some hot water and beer now days, that's part of the fun is finding different methods. I've used about every type of wood and the best I ever did was with black balsam. It is very hard to come by so I would just try different kinds, the type of wood won't make the food inedible. You will just find out what you guys like best.
 
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#4,717
#4,717
UT_Dutchman said:
Butchna I've soaked the chips in almost everything possible, I just use some hot water and beer now days, that's part of the fun is finding different methods. I've used about every type of wood and the best I ever did was with black balsam. It is very hard to come by so I would just try different kinds, the type of wood won't make the food inedible. You will just find out what you guys like best.
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Thanks buddy! Guess that’s half the science...the fun.
 
#4,719
#4,719
Go aeiou said:
Recipe for cobbler? What did you use for dough?
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An old stand by.

  • 1 cup self-rising flour (or 1 cup all purpose flour and 1 tablespoon baking powder)
  • 1 cup white sugar
  • 1 cup milk
  • 1/2 cup butter
Melt butter and put in your pan coating all sides. Add fruit.

Combine flour, sugar, baking powder, add milk, stirring just until dry ingredients are moistened. Pour batter over fruit (do not stir). Cook indirect turning a few times for 45-55 minutes or until done.
 
#4,720
#4,720
cali_vol said:
An old stand by.

  • 1 cup self-rising flour (or 1 cup all purpose flour and 1 tablespoon baking powder)
  • 1 cup white sugar
  • 1 cup milk
  • 1/2 cup butter
Melt butter and put in your pan coating all sides. Add fruit.

Combine flour, sugar, baking powder, add milk, stirring just until dry ingredients are moistened. Pour batter over fruit (do not stir). Cook indirect turning a few times for 45-55 minutes or until done.
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Thanks,
I did something similar last night. Added cinnamon and allspice to the fruit. Used blackberries, raspberries and granny smith apples. The dough part tasted nothing like what I grew up with.
 
#4,721
#4,721
Go aeiou said:
Thanks,
I did something similar last night. Added cinnamon and allspice to the fruit. Used blackberries, raspberries and granny smith apples. The dough part tasted nothing like what I grew up with.
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Yeah, it's just a quick an easy cobbler.
 
#4,723
#4,723
butchna said:
Gracias! Copying and pasting this in my i notes.

Pork and beef is what I’ll start my baby steps with, but I’m eating healthier and need the protein so I’ll evolve more into the chicken and fish. Appreciate the tips! I’ll be hanging around this thread like a puppy for awhile.
Click to expand...
I keep apple wood constantly. Works great with everything IMO without having to keep different types of wood for different meats.
 
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#4,724
#4,724
My last BGE Wing cook was only fair. Any advice? They are dusted with corn starch and BKW Fire seasoning, s+p, resting in the fridge.
 
#4,725
#4,725
Orange_Vol1321 said:
I keep apple wood constantly. Works great with everything IMO without having to keep different types of wood for different meats.
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That's true, but I find I have to really use a ton of it if I want a strong smoky flavor on pork. Between apple, pecan, and hickory I can usually capture the flavor profile of the smoke I want
 
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