Backyard cooking enough with all this fishing talk
- This topic has 42 replies, 16 voices, and was last updated Apr 25, 2011 at 12:19 am by
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Got the smoker out over the Memorial Day Holiday. Used the secret rub on the the Boston Butt roast.
Then in to the smoker for 20 hours.
The result then went into a cooler wrapped in foil and towels for another 3 hours.
The taste tester hard at work. Sauce on the side only if you must.
Customised thanks to Cameron.
Any other BBQ junkies around here. More to come it’s a long summer.That unit is a Bradley it is a set and forget model, but you can still have a few beers and pretend to be doing something. I have never tried anything else. We use a trailer model to do chickens and the UDS should be ready for use in another week after I get done welding on it.
<3 the big green egg. I have a friend who has smoked chicken wings, wheels of brie, beef ribs, corn on the cob, and more.
He puts the ribs on at 0600 before work and the egg maintains its heat all day while cooking (we learned not to give the bones to the dog- I think Zach made that mistake once).
I want a green egg but there is no room to keep it at the condo.
Most of our grill work is done at DC United tailgates. We did thai beef skewers with homemade peanut satay and coconut rice last Saturday. Some guys showed up late to the party and used our dumped out coals to cook their brats:
Hey Rob,
Is that one of my favorite beers in the coozie? A nice cold Newcastle. Gotta love primal cooking.
Travis not only had cold newcastles, he had a sheesha, cohibas, rocky patel vintage 90’s, and other stogies for us to try!
the big green egg is a giant egg shaped ceramic smoker. From what I have experienced, it slow cooks food with a constant temperatur and maintains the temp for a long time.
Dusty, The “EGG” is a combo grill/smoker that has a strong following of users. They look like a green egg and the larger the cooking surface the larger the egg.
After Dusty’s recommendation I have developed a liking for Newcastle myself. Chad that may be a Newcastle bottle with the neck label removed for discretion.
This weekend it’s a Fatty with Moink balls… pictures will follow.One of my neighbors told me once that he hooked a ShopVac up to his Big Green Egg, with the Vac in reverse so it served as a bellows blower.
Heat in a smoker that uses lump or wood is controlled by the amount of airflow you allow from the bottom up the more fresh air the more heat. The drum smoker I’m building uses a ball valve below the charcoal basket and holes drilled in the lid adjusting the valve and covering the holes with large ball bearings you call hold a constant temp for a very long time.
My first job was in the local butcher shop we prepped the hogs for a lot of summer parties I would always volunteer to make the deliveries.Zach,
This type of setup is quite common among Eggheads with a safe track record. There is a 2 inch gap between the surface of the Egg and the decking. The fire is contained withing the firebox and insulated with an inch of ceramic. It is sitting on a concrete block. I’ve had cooks that lasted 14 hours with no problems.
Here’s a sample of the some other tables.
http://www.nakedwhiz.com/TableGallery/tables.htm
Neal….Thanks. It’s a fun hobby. If anyone is interested in getting an Egg at a discounted price and you’re near ATL….go to the Eggtoberfest this fall at their distribution center (I thing it’s on the northside. They have a cooking contest and use about 100 brand spanking new Eggs. At the end of the day, they sell the “used” Eggs for a discounted price. Mine retailed for $799 and I got it for $499 at the ‘fest.
You guys and your pics are killing me. And I got a bbq joint on every corner. But we all know it is better at home. Has anyone ever used those things to do some Beer-Butt-Chicken? Do you use the pre-fab bird holder or only rely on the can to prop up your bird? Any pics would be extraordinary.
D.
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