Saturday is BBQ day V2 - smokin meats and takin pics

Status
Not open for further replies.
Hey All,

I found this channel on YouTube called AllThingsBBQ and they are putting out some really good recipe videos. This guy who calls himself Chef Tom does a very good job of explaining what he is doing and why he is doing it. He has some normal videos, but he has also put out some really good videos on how to trim/cook/slice/pull/whatever for competition meats. The channel is pretty much sponsored by Yoder Smokers, but outside of them using the YS-640 pellet smoker in all of the videos, it's not "in your face" about it. Check them out if you're so inclined.

https://www.youtube.com/channel/UCSeKtP7bqePrJqi99UX2NSQ

 
Oblivian said:
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.
Click to expand...

A kamodo is a hell of a good investment, glad you're enjoying it.
 
mushishi said:
Waiting til Costco has Komodo Egg knockoffs on sale. I'm getting one and then smoking me a Boston butt!
Click to expand...

Damn, I waited 2 years! Finally in stock and on sale at Costco. Regular price was $600, on sale for $400.
 
Looks like this thread is dead or dying, but I figure I'll keep posting for shits and giggles. So last week somebody was asking about a company called GrillaGrills. They're new to the market and they have some pretty good deals on a kamodo and two different types of pellet smokers. Anyways, I did some research, and their pricing and equipment appears to be pretty solid. My old Akorn Kamodo rusted out a few months ago and ever since I've been looking for a replacement, so I decided to take a chance and order GrillaGrill's Kamodo called "Kong."

kong-product-1.png


It's a 24" kamodo for $799 (free shipping) which comes with the cart, side tables, and a nice 2-tier grilling grate made of some serious steel. Apparently, they are also about to add to the deal a heat deflector and pizza stone, which they are going to make retroactive (and free) for those have already ordered. It should arrive some time next week, so I'll take some pics and do a few cooks and put out a review for those who are interested. I'm excited to finally get my hands on a full ceramic grill... the corrosive environment of eastern North Carolina is brutal on steel.
 
^^^^

I nearly got the same one at the beginning of summer at Costco. Only the floor model was left, though, and they slapped that thing together and transportation was more for a boxed product.

Thread note: I have pics going back to Christmas but I putz around and don't host them. Maybe I'll fix that right soon.
 
Used to love BBQ. Ended up getting bad acid reflux and now can only eat bbq in tiny amounts here and there.
 
I've smoked the last three weekends. I have a brisket on right now. What's the easiest way to upload from an iPhone here?
 
summer in the pacific northwest has been pretty mild.. i smoked a 10 pound brisket a couple weeks ago and destroyed it.. salt, pepper, wood in masterbuilt electric smoker.. pulled it at 205, but i probably could have went at 201-203 F..

i made a couple racks of baby backs last week.. 250 for 5 hours without wrapping which turned out really well..

i wanna do pulled pork next
 
AxeMurderer2010 said:
Well guys I did it, I finally made the 3 hour trip to Austin, stood in line for 5 additional hours, and had the greatest bbq on earth. Franklin bbq. Nothing I can say will justify how good that food is, I got to meet the legend himself and have a small conversation, super nice guy.
20160129_105014_zpsvdodxvpu.jpg

20160129_125215_zpsa94ddqo3.jpg

20160129_122000_zpszhrm1yy1.jpg
Click to expand...
Went there in 2014, he's one of the most genuine guys you'll ever meet. Just seems like he's honestly happy to be sharing his gift with the world. I've never had anything to eat as delicious as his brisket. Nothing ever came close and nothing has since.

You're on your way, dude! Your smokers look great!
 
Did a mexican sort of meatloaf in the Weber yesterday, didn't take pics tho. Used some good fatty mince, some chorizo sausage out of the casing, cumin, chili powder, refried beans, onion, jalapeños etc, was great. Also got some good fat in the pan which I'll use for enchiladas this week.
 
Was drinking all day Sunday with some friends and decided to test out an idea. Made a pork loin and stuffed it with sausage, mushrooms, shallots and sage. It turned out pretty good.

6xxem4c.jpg


XI6Hj5U.jpg
 
My wife surprised me with a Green Mountain Grills Daniel Boone Pellet smoker, complete with the wifi kit. I haven't hooked the wifi kit up yet, but the smoker is amazing. I've had it two weeks and I've done close to 50 pounds of meat. I have a few pounds of pork belly that I'm going to cure and turn into bacon. I want to try burnt ends next weekend and maybe some ribs.
 
Giving serious thought into setting up a BBQ shack down the shore next year. Sick of working for someone else, I've been smoking for about the last 6 months and I've just fallin in such love with it. Going to post on imageshack to show off my meat.
 
OK, so I've been breaking in the kamado with some ribs. Everyone is enjoying them like heck, man. Plan to change it up a little this week and roast some beer-brined chicken. Should I roast whole or quartered?
 
I'm currently working at a BBQ place and I hate it (the job, not the food).

Maybe one day I'll do you all a solid and steal our dry rub recipes and post them.
 
Status
Not open for further replies.

Latest posts

Forum statistics

Threads
1,275,177
Messages
57,972,635
Members
175,887
Latest member
kaneoconnor98

Share this page

Back
Top