Official OS BBQ/Grilling Thread

[Curahee]

Quote: Originally Posted by shugknight

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]

Quote: Originally Posted by Curahee

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]

Quote: Originally Posted by Burns11

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

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

[Holic]

Quote: Originally Posted by shugknight

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]

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]

Quote: Originally Posted by Burns11

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]

Quote: Originally Posted by Holic

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]

Quote: Originally Posted by Holic

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.