Saturday is BBQ day V2 - smokin meats and takin pics

[RerouteToRemain]

Smoking the flakes - does that change the flavor or intensity?

Tbh I'm not sure. I eat spicy things all the time. Chicken, ribs, burgers, etc all get the spicy treatment from me. If I had to guess they obviously taste smoky and probably less spicy. I'll pick a few off next time and tatse individually.

More what it does imo is that the fat and grease of the ribs absorbs the heat of them and put it into the meat. Kind of how putting them in olive oil will make the oil spicy. Or for example if you like crushed red peppers on pizza, if you put them on before hand it will actually dump heat into the grease/cheese/sauce/toppings. So the actual flakes I would think are less spicy but the meat picks up the heat.



I like to put this stuff on a lot of things, not the ribs though. I like the rub I use.

 

[MaureenCretis]

I am going to cook a fucking massive pork belly this weekend, a la Gordon "I definitely played for Rangers, definitely" Ramsay.

Marvellous.

 

[RerouteToRemain]

Bestow your rub on us I use cayenne smoked paprika tony chacheres and badia roasted garlic

Local guy from a radio station that loved bbq and smoking meats. Partnered with a place to make a rub and sauce and then eventually opened a BBQ place called Porkopolis.

http://www.bradyssauce.com

Unfortunately online it is quite expensive because of shipping. At his restaurant it is(or was) 8.99 for 13oz.

The sweet sauce with the spicy rub is great imo.

 

[AxeMurderer2010]

Good shit man, glad to hear it. I just finished up smoking a brisket for my wife's awards ceremony at work. I smoked them a brisket and a pork shoulder probably a year or so ago for a picnic and now every month the big bosses put together some kind of "event" and I always end up smoking the meat for it. So far I'm loving my trust Yoder Cheyenne, but in the future I'm definitely going to add a nice rig like you've got to my inventory.

Well worth the money man, hope you get it soon.

 

[AxeMurderer2010]

This was me on Easter cooking for the family.
Made a lot of food, chicken, ribs, sausage. The bottoms are from the week before that. Brisket and Brisket burnt ends.

 

[usmctanker242]

Good shit AxeMurderer, looks amazing! It will be a ways down the road for me, but it's something I am looking forward to.

 

[Hogey]

I am going to cook a fucking massive pork belly this weekend, a la Gordon "I definitely played for Rangers, definitely" Ramsay.

Marvellous.

If you like pork belly I made this the other month came out amazing.

 

[MaureenCretis]

If you like pork belly I made this the other month came out amazing.

Sounds good - I'll give that a bash then

 

[sleepwalk]

Currently, my local CostCo has these
Amazon product ASIN B00XOV85ZYin stock for about $600.
Is there any reason whatsoever that I not jump all over that? I have a BGE (actually just the "GE") already but my stuff is well-received and this is like 50% off the next BGE model up.

Smokin' Sherbros GTFIH!

 

[usmctanker242]

Currently, my local CostCo has these
Amazon product ASIN B00XOV85ZYin stock for about $600.
Is there any reason whatsoever that I not jump all over that? I have a BGE (actually just the "GE") already but my stuff is well-received and this is like 50% off the next BGE model up.

Smokin' Sherbros GTFIH!

For whatever reason the link isn't showing up, but going to Amazon it looks like the Pitboss 24" Kamodo.

For $600 that's an amazing deal... reading the reviews it seems to be a pretty good piece of gear.

If you're already familiar with kamodo's it's probably worth the investment if you really feel the need to upgrade in size.

 

[sleepwalk]

For whatever reason the link isn't showing up, but going to Amazon it looks like the Pitboss 24" Kamodo.

For $600 that's an amazing deal... reading the reviews it seems to be a pretty good piece of gear.

If you're already familiar with kamodo's it's probably worth the investment if you really feel the need to upgrade in size.

Yup. That's what it is. I think I'm going to go for it. Especially with the side shelves and stand (which BGE always do piecemeal.)

 

[Cheese]

Ribs bout ready.

 

[usmctanker242]

Yup. That's what it is. I think I'm going to go for it. Especially with the side shelves and stand (which BGE always do piecemeal.)

Hey Sleepwalk,

Did you pull the trigger on picking up that Pitboss Kamodo from Costco? If so can you give me a quick rundown on how you like it, how it behaves, etc?
My Chargriller Akorn Kamodo has done me well, but after a few years in the Carolina weather it has finally decayed to a pretty sad state and I'm looking to replace it in the near future.

Thanks man.

 

[usmctanker242]

Smoking half of a packer brisket (grass fed, organic-raised beef) and decided to do a cabbage as well. Myron had this recipe for cabbage... core out the center and put a stick of butter and some bbq rub in the center. Smoke it for a few hours and remove the outer shell as it goes black before serving. I have done it before and it is absolutely delicious.

Today is Memorial Day... a good day for a quick thought or two about the fallen. Cheers everybody!

 

[sleepwalk]

As I read on a lot of reviews and forums, they look a little off because Costco slaps the floor models together kind of hasty and that they really are quite good.

I went to get one and the only thing left was the floor model. Would have been a bitch to transport safely in the truck I had so I held off until tentative restock in mid-June. I have the egg but this was actual a step up in size for half the cost.

 

[Hank The Tank]

Doing 30 lbs of brisket today... Only feeding like 6 people but I couldn't do just one...

 

[MASShole]

You can never do just one!

I did some chicken breasts and chicken thighs today to eat for the week, and made some burgers and brats for my family. Throw in some grilled corn, zucchini and squash, some potato salad and some mac and cheese, and this was good BBQ day.

 

[Oblivian]

I finally bought a smoker. I got a kamodo. I've used it for four days straight. On the third day, I think I finally got the hang of it and made one of the best pork loins that I've ever had.

 

[clutchCAT420]

For whatever reason the link isn't showing up, but going to Amazon it looks like the Pitboss 24" Kamodo.

For $600 that's an amazing deal... reading the reviews it seems to be a pretty good piece of gear.

If you're already familiar with kamodo's it's probably worth the investment if you really feel the need to upgrade in size.

Both of ya should jump on that. That's a steal price. My brother in law got one for my father and that sucker is a beast. Make sure you use the gel fluid they tell you to use. The quality of this is shown in the taste of the food. Ceramic grill is the way to go. My father uses this about 3-5x a week.

 

[clutchCAT420]

Currently, my local CostCo has these
Amazon product ASIN B00XOV85ZYin stock for about $600.
Is there any reason whatsoever that I not jump all over that? I have a BGE (actually just the "GE") already but my stuff is well-received and this is like 50% off the next BGE model up.

Smokin' Sherbros GTFIH!

Jump on it. My father has one and you won't regret it. If you have a family they will love you for it.