Official OS BBQ/Grilling Thread

[Curahee]

re: Official OS BBQ/Grilling Thread

I promise you, if you use a Chimney, after a while, you will be able to notice when someone used lighter fluid.

[shugknight]

re: Official OS BBQ/Grilling Thread

It's funny how when I go to other BBQ's that my friends hosts, I can instantly taste that they use lighter fluid.

And honestly, I find it very fun to use a chimney. I don't know why.. but getting the fire started and then seeing the big puff of smoke (not that kind) rise through the top gets me giddy like a little kid.

[mgoblue]

re: Official OS BBQ/Grilling Thread

I'm good with our gas grill now (the ease of use is great), but you guys make me want to go get a cheap charcoal grill to use sometimes...

[shugknight]

re: Official OS BBQ/Grilling Thread

I'm good with our gas grill now (the ease of use is great), but you guys make me want to go get a cheap charcoal grill to use sometimes...

I used to be the same way with Matchlight.



Why use a chimney when I can easily just throw a match into a pile of charcoal and go on my day of bbq. But the first time using a chimney, and tasting the steak, and the natural char on them.. got me hooked.

[Curahee]

re: Official OS BBQ/Grilling Thread

I used to be the same way with Matchlight.

Why use a chimney when I can easily just throw a match into a pile of charcoal and go on my day of bbq. But the first time using a chimney, and tasting the steak, and the natural char on them.. got me hooked.

Man I used to use that stuff all the time.
I thought it was the best thing in the world, even though it was expensive.
But then I soon found out that the chimney lights just as fast and much cleaner.
I dont know who invented that thing, but its a God send.

[Burns11]

re: Official OS BBQ/Grilling Thread

Man I used to use that stuff all the time.
I thought it was the best thing in the world, even though it was expensive.
But then I soon found out that the chimney lights just as fast and much cleaner.
I dont know who invented that thing, but its a God send.

http://www.google.com/patents/US3167...ed=0CDQQ6AEwAA

[Chef Matt]

re: Official OS BBQ/Grilling Thread

http://www.google.com/patents/US3167...ed=0CDQQ6AEwAA

I half expected a "let-me-google-that-for-you" meme.

[Holic]

re: Official OS BBQ/Grilling Thread

It's funny how when I go to other BBQ's that my friends hosts, I can instantly taste that they use lighter fluid.

And honestly, I find it very fun to use a chimney. I don't know why.. but getting the fire started and then seeing the big puff of smoke (not that kind) rise through the top gets me giddy like a little kid.

Oh yeah, I can tell if someone uses lighter fluid in a heart beat. I've pretty much turned most of my friends and family onto the chimney starter.

[Burns11]

re: Official OS BBQ/Grilling Thread

Although not directly BBQ related, I'll post this here. When I made those two butts I removed the fat cap, my first time trying that and I highly recommend it. Removing the cap made the meat no less moist, but it gained more bark, more smoke penetration, less fat in the pit, etc. Anyway, it left me with about 2 pounds of pork fat so I decided to make it into salt pork. I went simple, just salt, brown sugar, and black pepper, but next time I'll try more spices.

Spoiler

Salted pork


Rinsed and dried


Cut into cubes


Vacuum packed and portioned for storage

[Holic]

re: Official OS BBQ/Grilling Thread

Although not directly BBQ related, I'll post this here. When I made those two butts I removed the fat cap, my first time trying that and I highly recommend it. Removing the cap made the meat no less moist, but it gained more bark, more smoke penetration, less fat in the pit, etc. Anyway, it left me with about 2 pounds of pork fat so I decided to make it into salt pork. I went simple, just salt, brown sugar, and black pepper, but next time I'll try more spices.

Spoiler

Salted pork


Rinsed and dried


Cut into cubes


Vacuum packed and portioned for storage

I remove the majority of my fat cap on my butts as well. Like you, the more bark, the better.

Got a full day planned in the yard tomorrow but planning on making a trip to the butcher shop at some point and get a butt or two for the smoker overnight tomorrow into Sunday.

[Curahee]

re: Official OS BBQ/Grilling Thread

I remove the majority of my fat cap on my butts as well. Like you, the more bark, the better.

Ive been trying to remove the fat cap on my butt for years now,
My butt AND my gut!

[Chef Matt]

I remove the majority of my fat cap on my butts as well. Like you, the more bark, the better.

Got a full day planned in the yard tomorrow but planning on making a trip to the butcher shop at some point and get a butt or two for the smoker overnight tomorrow into Sunday.

Overnight? How do you control the temp? Serious question from an amateur smoker. BBQ smoker that is.

[Holic]

re: Official OS BBQ/Grilling Thread

Ive been trying to remove the fat cap on my butt for years now,
My butt AND my gut!

LMAO! I've been trying for the past 3+ weeks and have dropped 18lbs. About to post the steaks from last weeks cheat meal (my first in three weeks!).

[Holic]

re: Official OS BBQ/Grilling Thread

Overnight? How do you control the temp? Serious question from an amateur smoker. BBQ smoker that is.

My Weber Smokey Mountain. Once I get it to 230 or 235 at 11 or 12. I go to bed and it holds that temp for atleast 10-12 hours. It's that good once you get the vent adjustments down which wasn't long for me.

http://www.amazon.com/Weber-721001-S.../dp/B001I8ZTJ0

Before I bought the Weber I was looking at a BBQ Guru DigiQ to maintain temps but haven't found the need for it yet. It's a pretty neat invention but a rather pricey one at $179+

http://store.thebbqguru.com/weborderentry/DigiQ%20DX2

[Holic]

re: Official OS BBQ/Grilling Thread

Didn't have alot of time last weekend so this was our Sunday evening dinner. On the menu was NY Strips steak topped w/sauteed mushrooms, baked potato (not loaded due to diet, so only sea salt/pepper and very light cheese). Not pictured is my side salad.