Super Best BBQ

Discussion in 'Food and Drink' started by Mshenay, Jun 19, 2017.

  1. eastboundofnowhere

    eastboundofnowhere Almost "Made"

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    Review of Kamado Joe:

    I can add food stuff later but wanted to throw this out there in case it helps anyone.

    I have lived with the Joe for ten months now. I use the grill at least once a week and frequently two too three times a week. This is almost as therapeutic as audio and as an added bonus I can listen to music while I work, not eat out for really good food, and it’s just really fun.

    When I got into this I was torn between stick burner, charcoal, or pellet grill. I went with this style because it is more efficient than a traditional charcoal grill yet less labor intensive than a stick burner. Personally, I am a hamburger fanatic so a good sear ultimately made me go this route. Burgers are always best this way, my opinion.

    I wanted a grill/smoker for burgers and brisket; now I have discovered pulled pork, seafood and chicke. I hate chicken. But, it is cheap and healthier and it is very good once you can cook it right. The ro
     
  2. eastboundofnowhere

    eastboundofnowhere Almost "Made"

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    The rotisserie attachment is a must! I wrote a much longer review on this but it got erased. Bottom line is that I have used this more than any audio component. If you have a family larger than four and cook veggies as well as meat get the larger kamado. If you are pressed for time get a pellet grill. I am getting a rec tec, price to performance ratio is off the charts per research.
     
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  3. Cspirou

    Cspirou They call me Sparky

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  4. eastboundofnowhere

    eastboundofnowhere Almost "Made"

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    Ha ha, food wise that is my favorite part. I cook chicken all the time now, but before loathed it.
     
  5. eastboundofnowhere

    eastboundofnowhere Almost "Made"

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    Not sure where else to post this. Hope it helps someone. I promised to smoke a turkey for some family today. Everything was trussed , turkey injected and rubbed down...then realized I was out of both lighter fluid and firestarter. I dug around for an hour for anything and ended up using the heat gun To start the fire. Started in two minutes. I was so proud of my ingenuity, then after some internet searches found out that this is a thing.
     
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  6. Cspirou

    Cspirou They call me Sparky

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    Nice! Get yourself a chimney starter though

    [​IMG]

    Never need to use lighter fluid again. Just a sheet of newspaper.
     
  7. aamefford

    aamefford Nothing like chamberpot coffee

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    Smoking my first turkey today. Big rolling papers, and hard to keep lit. (Badum-bum - rimshot, shows self to the door....)

    Seriously, thanksgiving #3 this week. Meathead’s Simon and Garfunkel rub, spatchcocked (man I love saying that word). About 285, cause I couldn’t decide low and slow or roasting at 325.... Gravy makings underneath the turkey. I hope this turns out nicely.
     
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  8. captkirk

    captkirk Khan's BFF

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    I did the same on T Day with the Slow-n-Sear and Weber and it turned out great. Temp range was about 290-315, was a little chilly and windy during the cook, so I was chasing the temp a bit. Helps to have a wireless temp gauge.

    Ended up with a super crusty skin; meat was with moist and tender.

    [​IMG]
     
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  9. Ringingears

    Ringingears Honorary BFF

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  10. captkirk

    captkirk Khan's BFF

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    Yeah, after you spatchcock the bird, you can rotate the hips out and then (with effort) get the breast and shoulders to sit lower, effectively lowering the cross section of the bird for a more even cook.

    I started with the breast facing the coals, then rotated mid-way through to even out the color.
     
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  11. Cspirou

    Cspirou They call me Sparky

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  12. Ringingears

    Ringingears Honorary BFF

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    Best thing is to by the cookbook. Some really great recipes. Updated from the 1960’s versions. One of my favorites.
     
  13. Biodegraded

    Biodegraded Friend

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    Heterosexual male in my mid-50s, still learning new things. Thanks SBAF!

    (But seriously, had to google 'spatchcocked').
     
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  14. Ringingears

    Ringingears Honorary BFF

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    Butterflying by another name. \/
     
  15. Biodegraded

    Biodegraded Friend

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    Which doesn't help changing my original impression :eek:
     
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  16. Ringingears

    Ringingears Honorary BFF

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    Try not to think about it too much. :D
     
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  17. aamefford

    aamefford Nothing like chamberpot coffee

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    Ahhhhhhh, now that somewhat bizarre position would have solved my problem with thighs and breasts underdone near the bone in the breast, and near the body on the thighs. It totally needs an Apple or onion head and a cocktail though. I did mine in the more traditional “pose.” I think another 30 minutes would have solved the issue as well.

    Gravy did NOT turn out nicely. I think the slow n sear blocks the heat from the drippings pan. I think next time I’ll just try the charcoal holders that come with the Weber. First time that I think the SnS might not be the best choice. Or maybe just skip the gravy drippings.
     
    Last edited: Nov 24, 2018
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  18. loki993

    loki993 Almost "Made"

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    I was trying to upload a pic a a turkey I smoked but its not working and its 2am and I going to bed now....sorry..maybe tomorrow.
     
  19. eastboundofnowhere

    eastboundofnowhere Almost "Made"

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    Did some wings this weekend. Evidentially, I cook hot so if spicy is bad don’t do this, but in my opinion the sauce cuts it nicely. Smoked wings with white, mayonnaise based bbq sauce. I have an uncle who’s is a trucker and thinks it’s an Alabama thing. Not my recipe; found online, but really good for not much money.

    White bbq sauce


    • 1 Cup Mayonnaise
    • 1/3 Cup Apple Cider Vinegar
    • 1 Tablespoon Water
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon Kosher salt
    • 1/2 teaspoon Garlic powder
    • 1 teaspoon Fresh Ground Pepper
    • 1/2 teaspoon Onion powder
    • 1/8 teaspoon Cayenne


    Wings


    • 6 LBS Chicken Wings
    Rub

    • 2 Tablespoon Olive oil
    • 2 Tablespoons Chili Powder
    • 2 Tablespoons Smoked Paprika
    • 1 teaspoon Cumin
    • 1 teaspoon Onion powder
    • 1 teaspoon Garlic powder
    • 2 teaspoons Kosher salt
    • 3 teaspoons Fresh Ground Pepper
    • 1 teaspoon Cayenne

    Smoked with hickory at 225 for 2.5 hours.


    I cut the recipe in half and put the wings in a large bag, shook them repeatedly and let them marinade for two hours. Chicken is so cheap that when it’s really good it’s worth sharing. Also did a smoked macaroni and cheese, but the chicken is the real deal. If asked to bring something to a party or get together, man this is easy awesome and costs very little.
     
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  20. Cspirou

    Cspirou They call me Sparky

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    City Market in Luling, TX

    Meat is served butcher paper with no tray

    12C760FA-ABAE-449D-9E10-2FB0BCA16928.jpeg

    Goddamn this place is good. Here is an extreme rib closeup

    E12D87D1-FC0E-4A70-A243-34BA545ED78E.jpeg

    I'll post more on eating through Texas
     
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