hoosierdaddy1976
I Can't Believe it's not Shooter
Cheap Dyna-Glo charcoal off of amazon. Parts will be here Wednesday
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Be sure to read this post! Beware of scammers. https://www.indianagunowners.com/threads/classifieds-new-online-payment-guidelines-rules-paypal-venmo-zelle-etc.511734/
2017 Gratuitous Grilling and BBQ thread
- Thread starter JollyMon
- Start date
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thunderchicken
Grandmaster
Looks like it should be up to the task of grilling a lot of good food. Enjoy it...once you get the rest of the hardware
I notice you too, don't light the grill without BBQ Fluid! Was soooo happy to see Yeungling cans at Kroger this weekend!!!!!! Now I have to see what I'm grilling and try and make it in before the storms tonight!Everything turned out good, just grilled over charcoal but still great.
Not an endorsement but I watched a video comparison this weekend between one of these Grilla Grills Kongs and an XL Big Green Egg. At near half the cost for a full set up the Kong looks like a pretty nice option. Figured I'd post it up for anyone who is or might consider a kamado in the future.
Kong Charcoal Grill | Ceramic BBQ Kamado Grills | Grilla Grills
Kong Charcoal Grill | Ceramic BBQ Kamado Grills | Grilla Grills
VUPDblue
Silencers Have NEVER Been Illegal !
I did a 12# pork shoulder today on the BGE. This time I used a different technique than my normal for this. I cooked at 225 until I reached 170 and then double wrapped in foil and put back in until I hit 190. It was maybe the best pulled pork I've ever made. I missed my dinner schedule though because it stalled at 157 for upwards of 3 hours so we had to make other arrangements for tonight's meal. No big deal, there will be BBQ everything for the next couple days!
Before...
And after
And after
thunderchicken
Grandmaster
Dang that looks good Jolly. I would probably have a little aus jus to dip but it beats the heck out of what I had.
Sous vide. I find that I prefer to do it will all steaks now, especially with some of the thicker cuts if I have the time. I know it's cheating to some, but everything taste pretty dang good to me. I just need to learn how to get a better sear on my grill
I do sous vide then finish on a cast iron grill pan on my gas fish fryer. Gets plenty hot and the smoke is kept outside.
Cheating or not, looks fantastic!
I do something really similar. I pull whatever out of the sous vide and either dunk it in an ice bath or let it cool down a bit. I have a used gas grill I picked it up for 40 bucks and I keep a big Lodge cast-iron griddle sitting right down on the burners. Give it about 15 minutes to get good and hot and I can have a full sear on a side in under a minute easily.
Hoosierdood
Grandmaster
Smoked a 9.5 lb pork butt today. I made my own dry rub and rubbed it last night so it could sit in the fridge overnight. This morning I took it out and let it sit on the counter for 3 hours while I got the grill going. I let it smoke for about 8 hours at 250 degrees. I expected a longer stall, but it only stalled for about 2 hours. It literally fell apart when I went to pull it. To top it off, i took the fat cap that was crispy with bark and chopped it up to add to the mix. Delicious!
