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Posted on 3/30/15 at 9:18 am to 3nOut
Really, I mean I can upload all the pics of it being built if you gonna start comparing me to that pos.
Posted on 3/30/15 at 9:51 am to Hardy_Har
If you are considering a BGE, you should at least take a look at the Prime Oval XL (LINK /). I re-did my patio last fall and added a Fire Magic Gas grill w/ rotisserie on one side (which I love) and a Primo Oval XL on the other. Sometimes you just want to cook with charcoal. The Primo is a fantastic ceramic cooker...big and the oval shape gives you more grilling area than the BGE. Easy to light and it holds temps like a champ too. I smoked a pork shoulder last weekend, roasted a chicken this weekend...have done pizza and high-heat seared steaks as well as reverse sear steaks. I even baked a sweet potato casserole on it last Thanksgiving. It works for anything. Made in America too! 
Posted on 3/30/15 at 9:55 am to Agforlife
quote:
Really, I mean I can upload all the pics of it being built if you gonna start comparing me to that pos.
naw. i was just busting your balls. that whole thing was a trip though wasn't it? think the OTB would be interested in a thread about it?
Posted on 3/30/15 at 9:57 am to 3nOut
Nah that would just give the lying pos more attn and he'd probably end up over here shite posting, it ain't worth it
Posted on 3/30/15 at 9:58 am to Agforlife
What's going on here?
Posted on 3/30/15 at 10:02 am to DynastyDawg
He compared me to a lying pos TxAgs poster and it irked me 
Posted on 3/30/15 at 10:06 am to DynastyDawg
Bunch of MFers making each other hungry.
Posted on 3/30/15 at 10:06 am to DynastyDawg
quote:
What's going on here?
a texags poster who created a life through pictures on multiple threads basically making everybody go "holy ****, this dude has an awesome life." then people started fact checking him and found that he had a) copied and pasted pics from obscure websites to make it look like he had an awesome garage, mancave, restored cars and b) inserted himself in numerous stories (even and ESPN one) and other people's lives (started a gofundme for people affected by a fire that he didn't even know)
Then people figured it out.
shite. Storm.
Posted on 3/30/15 at 10:09 am to Agforlife
quote:
He compared me to a lying pos TxAgs poster and it irked me
jokingly. for the record.
Posted on 3/30/15 at 10:12 am to 3nOut
We have one of those on the OT but I ain't naming any names..
Posted on 3/30/15 at 10:29 am to 3nOut
quote:
jokingly. for the record.
Posted on 3/30/15 at 11:04 am to Agforlife
I tried a reverse sear on my BGE with some ribeyes a couple weeks ago and I honestly think it's kind of a waste of time. Maybe if you've got the time to do it on a weekend, but I can do it at high heat on the front end and there's barely a noticeable difference, imo. It just takes forever to cook a steak that I can do in about 8-10 minutes, whereas it's around 45 minutes, which doesn't include getting the egg up to temp, and then bringing it up to searing heat at the end.
Not sure if you folks that do chicken and pork on a smoker like to brine them, but I do pretty much every time before I cook those two types of meat. No need to brine beef, imo. But I started doing dry brines on whole chickens. Basically just rub it with a generous amount of kosher salt and let it sit uncovered in the fridge overnight. You can let it go for up to 48 hours if you want, but letting it sit uncovered helps the skin stay dry and it will be super crispy when you cook it. If you do it in water, like most brines, the skin won't end up as crispy, and sometimes can be a little rubbery, if you're smoking it. I'll add a little bit of rub to it before I throw it on the egg - I typically do whole chickens on top of "sittin chicken" - LINK - it's much easier to get the chicken on and off and cook it indirect at about 375 - 400 until it's done. It ends up super juicy with the dry brine with crispy skin. I did one with a few chunks of cherry last week and it was amazing.
And my last thought is, if you can find this spice, get it. Berbere - LINK . My farmers market has amazing prices on a whole wall of spices, and berbere is one of them. It's an Ethiopian spice mix that's fantastic on chicken and beef. I sometimes use it on pork, but I typically make my own rubs for pork. I've been buying a lot of hanger steaks recently and rubbing them with berbere and cooking them direct on the egg. It's a cheap cut of meat, but the flavor is fantastic. It's kind of a butchers secret. It's about as flavorful a cut as there is, but most people think of it as an inferior piece of meat because it's cheap.
Not sure if you folks that do chicken and pork on a smoker like to brine them, but I do pretty much every time before I cook those two types of meat. No need to brine beef, imo. But I started doing dry brines on whole chickens. Basically just rub it with a generous amount of kosher salt and let it sit uncovered in the fridge overnight. You can let it go for up to 48 hours if you want, but letting it sit uncovered helps the skin stay dry and it will be super crispy when you cook it. If you do it in water, like most brines, the skin won't end up as crispy, and sometimes can be a little rubbery, if you're smoking it. I'll add a little bit of rub to it before I throw it on the egg - I typically do whole chickens on top of "sittin chicken" - LINK - it's much easier to get the chicken on and off and cook it indirect at about 375 - 400 until it's done. It ends up super juicy with the dry brine with crispy skin. I did one with a few chunks of cherry last week and it was amazing.
And my last thought is, if you can find this spice, get it. Berbere - LINK . My farmers market has amazing prices on a whole wall of spices, and berbere is one of them. It's an Ethiopian spice mix that's fantastic on chicken and beef. I sometimes use it on pork, but I typically make my own rubs for pork. I've been buying a lot of hanger steaks recently and rubbing them with berbere and cooking them direct on the egg. It's a cheap cut of meat, but the flavor is fantastic. It's kind of a butchers secret. It's about as flavorful a cut as there is, but most people think of it as an inferior piece of meat because it's cheap.
Posted on 3/30/15 at 11:06 am to kage
I dry brine chicken with kosher salt, but not pork.
Posted on 3/30/15 at 11:10 am to Hardy_Har
Yep dry brine for chicken and turkey
Posted on 3/30/15 at 11:16 am to Hardy_Har
quote:
I dry brine chicken with kosher salt, but not pork.
Yeah, I guess I should have been clear. Don't dry brine pork, but chicken and on the rare occasion I'll cook a turkey.
I've never tried to spatchcock a whole chicken, although it doesn't appear to be hard. For anyone that cooks them like that, is the only reason to speed up the cooking time?
Posted on 3/30/15 at 7:18 pm to kage
dayum, yall some complicated folk!
Seriously, to each his own.
I'm a charcoal guy from wayback (made lots of money off Kingsford in my time), but women like gas. My best combo at the moment is to get a smaller Weber gas grill (for her and some ever day stuff) and then the old reliable Weber kettle for special occasions and smoking. I love to indirect heat with the kettle. I find it is the most versatile grill ever - plus it is cheap and last forever.
Owned a fab shop for years and built lots of specialty grills/smokers for people, but Im a simple guy. Weber works for me.
BTW -- usually dry rub too.
But I do enjoy sampling others expertise!
Grill on brah!
Seriously, to each his own.
I'm a charcoal guy from wayback (made lots of money off Kingsford in my time), but women like gas. My best combo at the moment is to get a smaller Weber gas grill (for her and some ever day stuff) and then the old reliable Weber kettle for special occasions and smoking. I love to indirect heat with the kettle. I find it is the most versatile grill ever - plus it is cheap and last forever.
Owned a fab shop for years and built lots of specialty grills/smokers for people, but Im a simple guy. Weber works for me.
BTW -- usually dry rub too.
But I do enjoy sampling others expertise!
Grill on brah!
Posted on 3/30/15 at 7:19 pm to Hardy_Har
Large weber kettle is all I've ever wanted, maybe I want two of them one for meat and one for veggies
I like keeping it simple. Salt, pepper, olive oil,
rosemary, parsley, thyme occasionally
Cayenne, paprika some other spices on chicken
Pork tenderloin is my favorite to cook, other than a nice steak which is a given and doesn't really count. Done some small pork butts, ribs, drunk chicken on the weber and never had any problems
Trying to find some new veggies to grill. Mushrooms, asparagus, brussel sprouts, various peppers, onions, corn done some aluminum foil bags with squash and other mix vegetables I would normally sautee but still figuring that out.
Any other vegetable suggestions would be welcomed. Like super welcome, bring it on.
- i do brine chicken to get the extra blood and whatever else out
I like keeping it simple. Salt, pepper, olive oil,
rosemary, parsley, thyme occasionally
Cayenne, paprika some other spices on chicken
Pork tenderloin is my favorite to cook, other than a nice steak which is a given and doesn't really count. Done some small pork butts, ribs, drunk chicken on the weber and never had any problems
Trying to find some new veggies to grill. Mushrooms, asparagus, brussel sprouts, various peppers, onions, corn done some aluminum foil bags with squash and other mix vegetables I would normally sautee but still figuring that out.
Any other vegetable suggestions would be welcomed. Like super welcome, bring it on.
- i do brine chicken to get the extra blood and whatever else out
This post was edited on 3/30/15 at 7:49 pm
Posted on 3/30/15 at 9:05 pm to Agforlife
Just some nice advice...some folks from Texas may understand me.
A good steak seasoning/rub can be found from Perini's Ranch just south of Abilene. Can probably find the recipe online.
They cater a party for us every year and it will make you slap your mamma.
A good steak seasoning/rub can be found from Perini's Ranch just south of Abilene. Can probably find the recipe online.
They cater a party for us every year and it will make you slap your mamma.
Posted on 3/30/15 at 9:05 pm to CheeseburgerEddie
Eddie, we're the same person in the grill. I love pork loin and simple proven seasonings as well.. I bought a stainless veggie basket and it's the tits.
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