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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-19-2019, 11:14 AM | #16 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Well that's just swell. NOW I want to go out and buy an offset. Thanks. Thanks a lot.
Edit: Ooooh... I can get one at Bass Pro Shops near me. Now all I need is a good divorce lawyer...
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 Last edited by Mikhail; 09-19-2019 at 11:28 AM.. |
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09-19-2019, 12:12 PM | #17 | |
Knows what a fatty is.
Join Date: 08-22-19
Location: San Jose
Name/Nickname : Haroldo
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Quote:
It took me about a year to clear with the wife. My break was that we are hosting Thanksgiving this year, and we needed something to smoke the Turkey... :D
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Workhorse 1975 and Big Green Egg XL |
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Thanks from:---> |
09-19-2019, 12:32 PM | #18 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Great strategy! I will file away for future tactical skirmishes.
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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09-19-2019, 01:57 PM | #19 |
Full Fledged Farker
Join Date: 04-14-16
Location: Dallas, Texas
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Thanks from:---> |
09-19-2019, 02:58 PM | #20 |
Knows what a fatty is.
Join Date: 08-22-19
Location: San Jose
Name/Nickname : Haroldo
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What size is yours?
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Workhorse 1975 and Big Green Egg XL |
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09-19-2019, 03:22 PM | #21 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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I guess I’m lucky..... I read these knuckleheads, the great sage Cowgirl, and Arron Franklins youtube videos. and combining their knowledge I’ve never had a bad brisket experience. No I’m not claiming to be some kind of zen master...I’m not. I just have no fear of a brisket. Offset or drum, Hot n fast, slow and low, whatever it doesn’t seem to matter........wrap in Bp when it begins stall and pull when the flat gets “squishy” according to Franklin, pull and let it breath for 15 mins and wrap back up in towels in cooler till guest come.....works for me
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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Thanks from:---> |
09-19-2019, 04:01 PM | #22 |
Full Fledged Farker
Join Date: 02-01-19
Location: Texas
Name/Nickname : Big C
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Funny you should say that. I was thinking about this the other day when indirect grilling some ribs. When using the offset, I always try to get that super clean smoke since it's gonna be a 6+ hour cook. When indirect grilling, it's usually a much shorter session (1-3 hours), so I try and pack in as much smoke flavor as possible by breaking all the "clean smoke" rules. I try and churn out that thick white smoke by throwing on chips/chunks every 15 minutes or so and closing the lid.
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[B]3/8" Pipe Custom Offset Smoker - "Ol' Reliable" #22 Jumbo Old Smokey Charcoal Grill - "Long Tall Sally"[/B] Red Oak is still Oak :cool: |
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09-20-2019, 12:29 PM | #23 |
is one Smokin' Farker
Join Date: 03-14-14
Location: Lancaster, Virginia
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Welcome to the stickside
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Anderson BBQ Company |
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09-22-2019, 10:48 AM | #24 |
Full Fledged Farker
Join Date: 03-31-19
Location: Fort Lauderdale
Name/Nickname : Cole
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You hit the nail on the head when you said how much fun tending the fire and cooking on a stick burner is!!
FUN=LOVE=GOOD EATS
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[FONT="Arial Black"][COLOR="Navy"]Capt. Cole [/COLOR][/FONT] Old Country Pecos Stick Burner / Weber One Touch Platinum / Camp Chef Flat Top 600 / Caja China (Pig Box) / Weber Spirit Gasser / Weber Q 1200 Tailgator / Ooni Pro Pizza Slayer / Vision Kamado Pro |
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