View Full Version : BBQ Cooker
scarr
08-28-2008, 08:42 AM
What do you BBQ connoisseurs think about this outdoor cooker available today only at Woot? Is it a good deal for $100?
For home use at $99 it would work
Home Depo did carry these I am not sure if they are still there
raising rednecks
09-01-2008, 09:09 AM
the link only showed me a bluetooth headset. The sports authority sells the small charcoal smokers for $75. I have 2 of em and they work pretty good. I look forward to meeting Thom some time for some bbq tips.
Kymery
09-01-2008, 06:18 PM
Whooooo...rasing rednecks made it in!! yeeehaawwww
cant wait for your recipes!!
Sure we will get ya cooking like a pro
IheartMillerLite
09-02-2008, 08:07 AM
the link only showed me a bluetooth headset. The sports authority sells the small charcoal smokers for $75. I have 2 of em and they work pretty good. I look forward to meeting Thom some time for some bbq tips.
That's because the deals on woot.com are for one day only. The next day they have another special. =)
scarr
09-17-2008, 10:34 AM
Dear Heloise: Don't you have the brisket recipe that you printed? I want to give it a try. — Deb H., via e-mail
Barbecued brisket is a favorite here in Texas. The recipe is my husband David's favorite, and we call it Dilley Digs Brisket. You will need:
1 beef brisket, 8-12 pounds, 2-4 inches thick (not corned beef)
10-20 cloves of garlic, peeled
1/4 cup of all-purpose Greek seasoning (contains 13 spices)
To prepare the beef: Make deep cuts into the brisket with a paring knife and place garlic into the cut. Liberally sprinkle brisket with Greek seasoning.
To cook the meat, you'll need: Outdoor smoker, charcoal, mesquite wood soaked in water till thoroughly wet.
To cook the brisket: Pour a pile of charcoal into the smoker, light, and let coals burn till hot and gray.
Place mesquite wood over the charcoal to smother the coals so they smoke (there won't be a flame). Put the brisket, fat side down, on the grill away from the fire/charcoal/wood. Never place meat directly over the fire. Smoke the brisket for two hours (do not turn the meat).
Take the meat out and immediately wrap the brisket tightly two times in extra-heavy aluminum foil. (This is an important step.) Put in the oven in a shallow pan at 250 F for two hours.
Remove from the oven and let sit (still wrapped in foil) for 30 minutes to one hour before serving. This allows the meat to "firm up" and the juice to be absorbed.
Cut the meat across the grain into thin slices to serve.
In San Antonio, brisket and barbecue are served with pinto beans, potato salad, coleslaw, crisp sliced white/ yellow onions, sliced dill hamburger pickles and old-fashioned white bread. — Heloise
Kymery
09-17-2008, 01:55 PM
I just bought a pork to smoke tomarrow, gonna try my first pulled pork recipe....wish me luck on that one!
Dear Heloise: Don't you have the brisket recipe that you printed? I want to give it a try. — Deb H., via e-mail
Barbecued brisket is a favorite here in Texas. The recipe is my husband David's favorite, and we call it Dilley Digs Brisket. You will need:
1 beef brisket, 8-12 pounds, 2-4 inches thick (not corned beef)
10-20 cloves of garlic, peeled
1/4 cup of all-purpose Greek seasoning (contains 13 spices)
To prepare the beef: Make deep cuts into the brisket with a paring knife and place garlic into the cut. Liberally sprinkle brisket with Greek seasoning.
To cook the meat, you'll need: Outdoor smoker, charcoal, mesquite wood soaked in water till thoroughly wet.
To cook the brisket: Pour a pile of charcoal into the smoker, light, and let coals burn till hot and gray.
Place mesquite wood over the charcoal to smother the coals so they smoke (there won't be a flame). Put the brisket, fat side down, on the grill away from the fire/charcoal/wood. Never place meat directly over the fire. Smoke the brisket for two hours (do not turn the meat).
Take the meat out and immediately wrap the brisket tightly two times in extra-heavy aluminum foil. (This is an important step.) Put in the oven in a shallow pan at 250 F for two hours.
Remove from the oven and let sit (still wrapped in foil) for 30 minutes to one hour before serving. This allows the meat to "firm up" and the juice to be absorbed.
Cut the meat across the grain into thin slices to serve.
In San Antonio, brisket and barbecue are served with pinto beans, potato salad, coleslaw, crisp sliced white/ yellow onions, sliced dill hamburger pickles and old-fashioned white bread. — Heloise
We cook with wood for 14 to 16 hours
Tastes a little different
Kymery
09-17-2008, 04:01 PM
Hey, my dad has a nice, brand new smoker on the side of his house..never used and he is bringing it to me!! whoo hooo and I almost went and bought a new one...THANKS DAD!
Kymery
09-17-2008, 04:05 PM
what type smoker
Still gotta find that out. He is pretty sure is isn't electric, but tall and square. I am finding out tomarrow. Funny, mom made him get it and they never used it! They have the entertaining back yard from hell...but never used it. All show!
TheMommie
09-17-2008, 06:47 PM
We have had so much fun with our smoker. Not having to cook for like 3 weeks was great. :) Doug's been busy recently so he has only been using it like everyother weekend.
scarr
09-18-2008, 09:17 AM
We cook with wood for 14 to 16 hours
Tastes a little different
Thom,
Maybe you should challenge Mr. David Heloise to a contest? :D
Kymery
09-18-2008, 09:24 AM
Well I started my pork this morning and it is a smokin' away...I am so excited and it BETTER turn out good. I bought a 15lb and cut it in half. Doing 1/2 today and when I get my dad's I am gonna try it in that one and see the diff...if any.
Neighbors must think there is a fire here at 8am!
Not sure if I told this story before, but about 13 yrs ago I used to live in a small apt off Route 66 in Glendora. It was Superbowl Sunday and I was entertaining some friends, (I was single then) and I was cooking beef ribs for lunch. I started the BBQ, about in the 2nd qtr of the game. Boy that smoke just took off, and next thing I know, 2 fire trucks with tons of hunky firemen show up cuz some neighbor thought we were on fire!
Boy.....I tell ya, them firemen were NOT happy! I offered ribs and some TV, but apparently that wasn't enough. Heck don't blame the cook, blame the messenger! Sheesh
Thom,
Maybe you should challenge Mr. David Heloise to a contest? :D
Not sure who he is
I am cooking the circuit once a month
His style....... I am sure is good
Just not going to win a competition with boiled meat in a foil bag
Well I started my pork this morning and it is a smokin' away...I am so excited and it BETTER turn out good. I bought a 15lb and cut it in half. Doing 1/2 today and when I get my dad's I am gonna try it in that one and see the diff...if any.
Neighbors must think there is a fire here at 8am!
Not sure if I told this story before, but about 13 yrs ago I used to live in a small apt off Route 66 in Glendora. It was Superbowl Sunday and I was entertaining some friends, (I was single then) and I was cooking beef ribs for lunch. I started the BBQ, about in the 2nd qtr of the game. Boy that smoke just took off, and next thing I know, 2 fire trucks with tons of hunky firemen show up cuz some neighbor thought we were on fire!
Boy.....I tell ya, them firemen were NOT happy! I offered ribs and some TV, but apparently that wasn't enough. Heck don't blame the cook, blame the messenger! Sheesh
Pork Shoulder?
Kymery
09-18-2008, 01:00 PM
Pork Shoulder?
Yes...
Yes...
Yep I am doing two Friday night
and two briskets one is 18 pounder
MAN thats the biggest I ever saw
Did you inject the Shoulder?
Gets the flavor way in there
Kymery
09-18-2008, 06:15 PM
Yep I am doing two Friday night
and two briskets one is 18 pounder
MAN thats the biggest I ever saw
Did you inject the Shoulder?
Gets the flavor way in there
Nooo..didnt know about injecting it...with what?
Well I thought I halved a 17 lb one, but mis calculated as I noticed that about 3pm it was still raw inside..so got the receipt out...it was 20+ UGH!!! SHOULD OF 1/3 IT!! Damn Costco sizes!
I have had it on the smoker since 8am, and I was able to maintain a good 210-230 temp, used coals and hickory, wet and dry to smoke it..I just took it off and wrapped in foil and put in oven. I know..should of left on, but everything I read said ok to do this since the smoke is already imbedded at this point...and I am thinking that wrapping it, will keep in more moisture. I am shocked that there is very little drippings for all the fat that was on it!!, The temp was up to 133 inside so far. Smelled and looked good!
Gonna use Dave's BBQ sauce, a little Devils spit and a bit of sweet and zesty!
Hey, by the way, would you ever "string tie" the shoulder to keep it together during cooking? a portion of mine began to seperate and a section became detached. good testing!!
No we dont use string
we are using a "butterfly cut" to open it more
because we want the brown outer surface meat
This is the best part of the Pork shoulder IMHO
It is called Brownie and needed for the presentation
Kymery
09-22-2008, 08:41 AM
No we dont use string
we are using a "butterfly cut" to open it more
because we want the brown outer surface meat
This is the best part of the Pork shoulder IMHO
It is called Brownie and needed for the presentation
Ok, I googled that. so you just cut slices into the port shoulder, but not all the way thru? I also then just lay it out to smoke on the grill? Sounds like it would also cut down on the time. I loved the outside of mine also!
You should be cooking based on Temp not time
The goal for pulled Pork is at least 195
If you butterfly it too much it will be dry
You need the mass of the shoulder to get the proper texture
LOL it takes a while to learn this BBQ stuff :)
Kymery
09-22-2008, 03:38 PM
You should be cooking based on Temp not time
The goal for pulled Pork is at least 195
If you butterfly it too much it will be dry
You need the mass of the shoulder to get the proper texture
LOL it takes a while to learn this BBQ stuff :)
Well luckily I have time! haha
Yeah, I understand the time...just when it got late at night, I needed my sleep and got impatient..lesson learned: start earlier!
Thanks for the butterfly tip!
I got real good texture on my outside of the pork beautiful, color and taste were awesome..just the middle from the oven cooking it too fast. My bad!
We start em at about 11pm Fridays for Saturday Dinners
Just sleep through the cook
Does the smoker run for hours on its own?
You can hold em 6 hours in a dry cooler
Kymery
09-23-2008, 01:10 PM
We start em at about 11pm Fridays for Saturday Dinners
Just sleep through the cook
Does the smoker run for hours on its own?
You can hold em 6 hours in a dry cooler
I have to add coals/wood every hours or so to keep right, just the barrel side by side old school type..UNTILLL i get my dads!!
Use a Charcoal basket to get 12 hours of heat
We have made some that can go 20 hours at 225 degrees
Kymery
09-23-2008, 03:20 PM
http://www.amazon.com/Weber-9600-Char-Basket-Charcoal-Holders/dp/B0000CBIL1
Like these? Never heard of them...or used them..obviously
scarr
09-23-2008, 03:48 PM
Not sure who he is
I am cooking the circuit once a month
His style....... I am sure is good
Just not going to win a competition with boiled meat in a foil bag
He is the husband of Heloise - the newspaper hints column lady.
http://www.heloise.com/
:D
http://www.amazon.com/Weber-9600-Char-Basket-Charcoal-Holders/dp/B0000CBIL1
Like these? Never heard of them...or used them..obviously
The same idea only much larger
We make them out of expanded metal
As big as will fit in the firebox is the size basket
Kymery
09-23-2008, 04:19 PM
The same idea only much larger
We make them out of expanded metal
As big as will fit in the firebox is the size basket
ohhhhh...so it just keeps the coals closer together so they dont burn out as fast...strange theory, but apparently it works
You don't light all the briquet's
only 10% then they slowly over the hours
spread and you can sleep
Kymery
09-24-2008, 07:06 AM
You don't light all the briquet's
only 10% then they slowly over the hours
spread and you can sleep
Phew....Yeah I can see me pouring the whole bag in there! ahahaha JK!
And we ALLLL know i need my sleep!:mad: