The BBQ & Grilling Thread

[Todd0131]

What makes y'all think they were over done? They were nice and tender and moist.
Actually maybe a tad over done. They fell apart and didn't have much pull to them.

[RickFLM4]

Originally Posted by Todd0131

What makes y'all think they were over done? They were nice and tender and moist.
Actually maybe a tad over done. They fell apart and didn't have much pull to them.

They appear dry + color of the meat + charring?

[Alfisti]

I think they look over charred not overdone so to speak.

[Todd0131]

everything I have ever smoked on the egg gets the bark like that, not a fan of wrapping. Maybe it was the coffee rub I used?They def weren't dry, although the pic kind of looks that way. Stupid IPhone, lol.

[Mr Tonka]

Originally Posted by Todd0131

everything I have ever smoked on the egg gets the bark like that, not a fan of wrapping. Maybe it was the coffee rub I used?They def weren't dry, although the pic kind of looks that way. Stupid IPhone, lol.

I think it's the rub. Same happens for me. But meat is fantastic. First time i though it was going to be horrible. But was in deed very tasty and moist. Works like searing a steak at 900 degrees before slow cooking it.

[RickFLM4]

Originally Posted by Todd0131

everything I have ever smoked on the egg gets the bark like that, not a fan of wrapping. Maybe it was the coffee rub I used?They def weren't dry, although the pic kind of looks that way. Stupid IPhone, lol.

As long as it tasted good pics don't matter.

[evdok]

Amatures the lot of ya!

Check my custom made BBQ

[Alfisti]

My wog cousins did that, built a massive wood fire fuelled BBQ that was a solid 10 feet long. They installed truck exhausts to vent the smoke away!!

[Todd0131]

That's pretty awesome. I would cook and eat all day long.

[Alfisti]

Here's the mini version ....

[AW335TT]

so much marble you can build a counter top!

[j_marinelli]

I dont have my BMW anymore but thought I would jump back on the forum to share my fathers day dinosaur ribs I smoked:

[ShopVac]

So...I was thinking on swapping out my Virtual Weber Bullet with one of those Traeger pellet jobies. Anybody have experience with these things, or should I 'steer' clear (pun intended).

I'd keep my charcoal weber for the grilling...so this is for smoking only,

[UncleWede]

When I looked, the idea that I could only use "approved Traeger pellets" steered me away.

[KenB925]

Originally Posted by ShopVac

So...I was thinking on swapping out my Virtual Weber Bullet with one of those Traeger pellet jobies. Anybody have experience with these things, or should I 'steer' clear (pun intended).

I'd keep my charcoal weber for the grilling...so this is for smoking only,

Traegers are great for smoking.

Also check out green mountain.

I have 2 traegers, I wanted one at the cabin.

I would consider the Traeger as a 'hobby cooker' its not something that I really use much during the week, you could, its up to temp in 15 minutes or so, but where it really shines is on long lower temp cooks.

I have cooked on water smokers, and I do think you get slightly better quality out of them, but on the Traeger you are getting 90% of the quality with 10 to 20% of the effort, and it cooks much faster at the same temperature, because of the convection going on.

[1MOREMOD]

I have green mountain and like it.

[ShopVac]

Originally Posted by UncleWede

When I looked, the idea that I could only use "approved Traeger pellets" steered me away.

I'm not sure if this bothers me or not. Being able to buy from so many places online, I think I'd be okay with this. Point well taken though.

Originally Posted by KenB925

Traegers are great for smoking.

Also check out green mountain.

I have 2 traegers, I wanted one at the cabin.

I would consider the Traeger as a 'hobby cooker' its not something that I really use much during the week, you could, its up to temp in 15 minutes or so, but where it really shines is on long lower temp cooks.

I have cooked on water smokers, and I do think you get slightly better quality out of them, but on the Traeger you are getting 90% of the quality with 10 to 20% of the effort, and it cooks much faster at the same temperature, because of the convection going on.

Thanks for the insight...I have a charcoal Weber Performer for my every day cooking - this wouldn't be to replace that, it would be for the VWB which is getting a bit tired in its old age. I probably only smoke about 15 times a summer.

[UncleWede]

"If she smokes, she gives it up"

[infinitekidM2C]

[Joekerr]

Cooked a 40 oz (2.6lbs / 1.16 kg) tomahawk steak for myself the other day. Was my father's day gift.

Was delicious! Nice and rare in the middle, just how it should be - marbling was fantastic.

[Alfisti]

Damn that looks good.

[Joekerr]

Originally Posted by Alfisti

Damn that looks good.

You know that scene in the Matrix where numbnuts is eating the steak with the agent and he says ignorance is bliss as he shoves the steak in his mouth?

That blissful look on his face and how perfectly cooked the steak looked?

That was me. It was bliss.

I picked up two more tomahawks - both over a kilo each for later consumption. I have to say though...really felt like I was in a bit of a meat coma afterwards.