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I cant do brisket in the oven because my oven is ±15 degrees, not as tight as the uds, AND it doesnt give a smoke ring or a bark, both of which I like :boxing: also, the best beef short ribs I ever had were BRAISED in a brown french sauce(veloute?) and served with Gratin Dauphinois and a zesty Gremolata so ... :boxing: Quote:
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I love cooking on my stick burner. I love the early mornings getting my fire started and sipping a cup of good coffee while the sun comes up. I love tending the fire and the smell of thin blue hickory smoke.
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i see two classes of brethren- those who like the process, and those who just like the food. Im in the latter group- plus with young kids there is just not enough time to enjoy the process. |
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4th group: those who just like to cook on anything. Sent from my SM-G955U using Tapatalk |
I have owned 7 Big Green Eggs in the last 7 years. I don't ever see myself without one. It's a fantastic grill. You literally set it and forget it. Which is awesome but I knew I had to be missing something. I picked up a Shirley stick burner this summer and found exactly what I was missing. Yes it takes way more work than the BGE but the flavor can't be replicated.
I always chuckled when people mentioned that they missed using sticks and stoking a fire. I always thought they couldn't be serious when they said that. I mean who wants to go through all that extra work? I can proudly say I'm one of those people who enjoy the extra work now. It feels like I drive the cook rather than just picking it up when it's done. It's rewarding I guess. That's maybe why I've never bought an automatic transmission vehicle. :-D That's just my personal experience with sticks so far. I can also see why others are opposed to it. Especially being limited with time. The BGE will always be my workhorse but sticks are way more fun and rewarding! |
Second GTR....as Dave Klose said once to me “if you’re not having fun (cooking/smoking) why are you doing it??”......do what you want....personally I like some of it all. I’m in a minority because I don’t like the way an egg cooks. That being said most cooks are on a kettle, use a drum second most.....and I have a WONDERFUL SECOND HAND JAMBO STICKBURNER which I LOVE the best of all but it’s not always time allowable. Use what you like......I will have to say a great and wonderful lady sage convinced me to try a drum...it is incredible in it’s versatility. The kettle is quite possibly the greatest cooking device evahhhh....and the stick burner.....well....it’s getting back to caveman simplicity and the taste IS to this old dinosaur most wonderful...of anything........but again....do what YOU like.....
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I have to say this is an awesome thread! It could have gone very negative but we have this instead. :thumb:
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I do so enjoy the process. Even cooking inside, I enjoy the long cooks. Spaghetti day at my house starts in the early morning and lasts most of the day |
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There are times when running a stick burner is not feasible for me, but it's usually related to the start up and shut down (cooling off time) required as opposed to the level of effort in feeding logs for the cook itself. Stepping outside every 30 to 40 minutes to plop a new log on the fire is hardly time consuming and aside from having to physically leave the house for something (which I wouldn't do with any style of cooker running a live fire anyway) it's hardly more work, especially when the end result is taken into consideration. One of the best things cooking on a stick burner did for me was to break me from the "the entire cook must run at ___ degrees or else it'll be a major fail" mentality...now I generally operate on a 50* +/- window and aim to keep it at a particular median temperature some of the time. I used to be so anal about keeping a cooker at some particular temperature otherwise some catastrophic undesirable end result would occur. But, it never did, I just turned out some really awesome barbecue if I'm somewhere aroundish 265-330*. But most importantly, figure out what works for you and your lifestyle and keep on barbecuing - that's what matters :thumb: |
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