The Grill and BBQ thread

[governmentmule]

yea but it is cold out there and I have no shoes on and I ain't going to put any on now lol

 

[Coug]

yea but it is cold out there and I have no shoes on and I ain't going to put any on now lol

Hahaha! That's awesome.

 

[governmentmule]

From what you've told everyone about living in a holler we might be waiting a long time for some sun.

You know they make cameras now with flashes built in.

Lol

if I don't forget,shortly

 

[governmentmule]

here are some pics of it

the woods shot is my back yard,the picture does nothing for the steepness of the ridge either, oh that creek is where the gully has washed out somewhere and flooding the front yard and drive way

which I just bought 400 bucks worth of gravel and it is washing out in the damn road

 

[governmentmule]

after looking at it, should I leave the seasoning in the barrel ?

I should have washed it today,but it is still a bit early to dewinterize the water hose just for this

that's my excuse

 

[MSME Vol]

Inside looks good to me. Those layers of smoke protect it, add flavor, and take too long to build up to justify removing. For the outside I would wire brush or sand off the rust and apply a high temp rustoleum of some type.

 

[governmentmule]

I need to get some wire brushes for my drill,I have the paint and sandpaper

 

[governmentmule]

I did forget to buy some BBQ sauce at the store today,sounds like a good time to try and make some,I did remember the Brown Sugar though

and a big can of pork n beans

 

[governmentmule]

a batch of BBQ Sauce is cooling on the stove top

it taste great,hopefully once it cools down,it will be at the desired consistency

but for a first try,it is pretty damn good

here is what I've done so far

1 heaping cup of Ketchup

4 tbl Dark Brown sugar

1 tbl spoon mustard

3 tbl Lea and Perrins Worcestershire Sauce

1 splash Balsamic Vinegar

Tony Chachere's Creole Seasoning

ground Black Pepper

Salt

Ground Sage

Paprika

Hot Mexican-Style Chili Powder

Adobo Seasoning

i did use a lot of the Creole Seasoning and the Adobo,when I mixed it up and the rest were just given shakes as to what looked good at the moment

I'm posting a picture of the spices,that is how i remember what I use,when I want to make some more

it is still thinner than I want,but I am going to let it cool all the way down first and see what it is like then

if not thick enough,it is either going to get some corn starch,unflavored gelatin or some mater past

ugh it has to much something

 

[vols72]

Hey GM if you'll take some of the metal dryer vent hose and attach it to the vent stack it will help you control the temp in your cook chamber longer.

 

[governmentmule]

how much longer would it need to be ? and I assume it would need to be straight up ? for right now it needs to set where it is at,the deck behind it needs replacing before anything goes on it,me not the smoker would be the problem lol

so i won't be able to tie a piece of hose to anything


i need to replace that piece of chimney stack that is on the inside,I need some flashing for that,it is suppose to help draw the smoke down lower on the grill

and it is going to get some more brick this year too

 

[vols72]

Here's a pic of mine. Take it down to grate level. It will hold the heat and smoke in longer. Instead of coming out of the fire box and rising and going out the stack it will make the heat and smoke have to drop back down helping the temp in the cooking chamber to stay more consistent

 

[governmentmule]

ok i gotch ya that is what i need on the inside, I assume I can find some that will match up with what i got


I've added 2 tablespoons of paste to the BBQ sauce,but something is way to strong in it

 

[Coug]

ok i gotch ya that is what i need on the inside, I assume I can find some that will match up with what i got


I've added 2 tablespoons of paste to the BBQ sauce,but something is way to strong in it

What is the overly strong taste? Salty, Spicy, Vinegary?

 

[vols72]

Love this thing,no leakage at all..
Pork loin for the 500

 

[NEVolFan]

Will get back into smoker game this spring (soon). Have used off set smokers up to now, but like to try the green egg primarily for its capability to hold heat at set point for 8-10 hours without feeding it. Will focus on brisket to see if I can get a process done pat. Then of course my favorite being baby backs and St. Louis style ribs.

 

[SaluteToTheHill]

My old POS charbroil offset smoker has finally rusted through. Sticking with the offset. I've been doing alot of research and I think I'm about ready to buy an Old Country BBQ Pits Pecos Coal Smoker. Anyone have one of these?

 

[vols72]

My old POS charbroil offset smoker has finally rusted through. Sticking with the offset. I've been doing alot of research and I think I'm about ready to buy an Old Country BBQ Pits Pecos Coal Smoker. Anyone have one of these?

Don't have one but have looked at them several times. Very well built smoker and also its the same one Aron Franklin uses

 

[theutvolunteers]

My old POS charbroil offset smoker has finally rusted through. Sticking with the offset. I've been doing alot of research and I think I'm about ready to buy an Old Country BBQ Pits Pecos Coal Smoker. Anyone have one of these?

I have one and love it. Welded together. Big firebox.

I like a big offset because tending a log fire is enjoyable to me.

 

[governmentmule]

What is the overly strong taste? Salty, Spicy, Vinegary?

I think it is the Adobe,this is the first time I've used any and a big blob of it fell out of the shaker

that is the only thing that I haven't used in different rubs,I didn't put a lot of Balsamic Vinegar in it either


it's good I've done used it on some Burgers and it seems to have settled down a bit since I made it


the next time i make some,I will be more careful on how hard I shake the seasoning out though

 

[governmentmule]

My old POS charbroil offset smoker has finally rusted through. Sticking with the offset. I've been doing alot of research and I think I'm about ready to buy an Old Country BBQ Pits Pecos Coal Smoker. Anyone have one of these?

nice looking smoker

I have an off set,but my next one may be one of the egg shaped ones,especially if they cut down on the amount of charcoal I use and not have to tend to it so much

I do like the offset one I have,it is a Brinkman and once I figured out how to use it,it has worked pretty good

it does have the problem of being inexpensive too :shades: but it works good and needs for the owner to get busy and sand it down and do a few other things

like the air vent adjuster is stuck,that door isn't sealing good either,needs either some flashing or a dryer vent metal tubing


hmmm I wonder if a new piece of car exhaust tubing would work ? I have a friend that use to do muffler work

AHEM by then I'm expecting free deliveries from the western part of the state

you know who you are ,I'm not forgetting

 

[vols72]

nice looking smoker

I have an off set,but my next one may be one of the egg shaped ones,especially if they cut down on the amount of charcoal I use and not have to tend to it so much

I do like the offset one I have,it is a Brinkman and once I figured out how to use it,it has worked pretty good

it does have the problem of being inexpensive too :shades: but it works good and needs for the owner to get busy and sand it down and do a few other things

like the air vent adjuster is stuck,that door isn't sealing good either,needs either some flashing or a dryer vent metal tubing


hmmm I wonder if a new piece of car exhaust tubing would work ? I have a friend that use to do muffler work

AHEM by then I'm expecting free deliveries from the western part of the state

you know who you are ,I'm not forgetting

 

[governmentmule]

that's right :hi:

 

[vols72]

that's right :hi:

How bout the next time I make my rub I send you some

 

[governmentmule]

that would work