Saturday is BBQ day V2 - smokin meats and takin pics

[usmctanker242]

Ready be sauced up


Sauced and ready to be eaten.

Looking good man, that glaze is beautiful. What kind of grill are you cooking on... looks like a kamodo.

 

[TheRatman]

Thanks man.


Its a like a kamodo, its a big green egg. I have it for yrs. and love it.

 

[usmctanker242]

Thanks man.


Its a like a kamodo, its a big green egg. I have it for yrs. and love it.

Nice man, I have a cheaper steel version of the egg. I was going to upgrade to a Primo XL, but decided to go traditional and picked up a Yoder offset stick burner. My food comes out multitudes better on my offset, but the ease of use of the kamodo is fantastic.

 

[TheRatman]

Nice man, I have a cheaper steel version of the egg. I was going to upgrade to a Primo XL, but decided to go traditional and picked up a Yoder offset stick burner. My food comes out multitudes better on my offset, but the ease of use of the kamodo is fantastic.

I had a off set for yrs before the egg and think the egg is better fit for me. The offset worked great but themp would move to much with winds and such. The egg doesnt move more than a few degrees once set. Everyone just has to find what works for them. I had a pellet smoker too before the egg and wasnt a fan at all. sold it to my brother after a yr and he loves it and still usea it.

 

[TheRatman]

Nice man, I have a cheaper steel version of the egg. I was going to upgrade to a Primo XL, but decided to go traditional and picked up a Yoder offset stick burner. My food comes out multitudes better on my offset, but the ease of use of the kamodo is fantastic.

On you Steel egg, is there cermic in between the steel or is it all steel.

 

[usmctanker242]

On you Steel egg, is there cermic in between the steel or is it all steel.

It's all steel and aluminum with a gap for insulation. It's not as efficient as a ceramic cooker, but it does quite well, and for the price ($300) it has held up pretty well over these corrosive North Carolina summers.

It's an Akorn Char-Griller Kamodo, and according to the description :

"

• Cooking surface is cast iron, Body is constructed of 22 gauge steel, Exterior finish is powder coated steel, Interior finish is porcelain coated steel

"

 

[RerouteToRemain]

Forgot to take pictures of them cut. Here is one from the following day reheated.

Smoke ring looked better the day of, microwave made it less prominent, you can kind of see how far it went on a couple.

 

[Sir Galahad]

Best BBQ comes from North Carolina.

 

[MASShole]

No.

 

[usmctanker242]

Best BBQ comes from North Carolina.

NC BBQ ruins every single piece of meat cooked in the state because they pile on a gallon of vinegar as a "finishing sauce." Why bother slow smoking pork when you're just going to absolutely smother it with vinegar?

 

[usmctanker242]

Forgot to take pictures of them cut. Here is one from the following day reheated.



Smoke ring looked better the day of, microwave made it less prominent, you can kind of see how far it went on a couple.

Looks amazing man, are those red pepper flakes?

 

[RerouteToRemain]

Looks amazing man, are those red pepper flakes?

Yes. I like spicy stuff. It's in the rub.

 

[Sir Galahad]

No.

Yes.

 

[MASShole]

Yes. I like spicy stuff. It's in the rub.

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

 

[Sir Galahad]

NC BBQ ruins every single piece of meat cooked in the state because they pile on a gallon of vinegar as a "finishing sauce." Why bother slow smoking pork when you're just going to absolutely smother it with vinegar?

I just prefer vinegar based BBQ sauce over the others. I see you're in Jacksonville. Are you in the service?

 

[AxeMurderer2010]

Hey AxeMurderer,

How's that new offset smoker working out for you?

Unbelievably well, I was skeptical at first about reverse flow, but it's really great. No big temp swings, even cooking temp through out, and I'm using less fire wood.

 

[usmctanker242]

Unbelievably well, I was skeptical at first about reverse flow, but it's really great. No big temp swings, even cooking temp through out, and I'm using less fire wood.

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.

 

[usmctanker242]

I just prefer vinegar based BBQ sauce over the others. I see you're in Jacksonville. Are you in the service?

Yeah, did 9 years in the Corps and then got stuck here because I bought a house.

I don't mind a vinegar based BBQ sauce as I make my own BBQ sauce and it has vinegar. But here in eastern Carolina they smother the entire pork butt/shoulder with half a gallon of apple-cider vinegar when they serve it. I've been to probably 15 or so BBQ joints in the surrounding few hundred miles and it's all just vinegar crap. I haven't made it out Lexington but I've heard they do a more sweeter style without the vinegar, but I'm not driving out there for that.

So far the only good BBQ place I've been to where it really blew my mind was Tuffy Stones place, Q BBQ, in Virginia. That is some amazing food!

 

[Sir Galahad]

Yeah, did 9 years in the Corps and then got stuck here because I bought a house.

I don't mind a vinegar based BBQ sauce as I make my own BBQ sauce and it has vinegar. But here in eastern Carolina they smother the entire pork butt/shoulder with half a gallon of apple-cider vinegar when they serve it. I've been to probably 15 or so BBQ joints in the surrounding few hundred miles and it's all just vinegar crap. I haven't made it out Lexington but I've heard they do a more sweeter style without the vinegar, but I'm not driving out there for that.

So far the only good BBQ place I've been to where it really blew my mind was Tuffy Stones place, Q BBQ, in Virginia. That is some amazing food!

First of all thank you for your service. My good friend was born at Camp Lejuene when his father was stationed there. The BBQ I really liked was at Scott's and Wilber's both in Goldsboro.

 

[jetstation]

Yes. I like spicy stuff. It's in the rub.

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