Thursday, May 24th, 2012
12

Are You Ready to Grill This Weekend? Don't Panic, We Got You

Are you ready to cook me some big meat? Maybe you're not! Here, we will tell you what to buy to make the magic happen.

12 Comments / Post A Comment

KenWheaton (#401)
WindowSeat (#180)

@KenWheaton Yep. Just about ready to toss 40# of pork butt into my New Braunfels offset. Slow fire of applewood cut in December.

KenWheaton (#401)

I'm going brisket, shoulder, chicken with oak that I … uh … got from Amazon because that's the easiest thing for me to do. (Though I do love the look on the coworkers' faces when I get bags of wood delivered to Manhattan office)

WindowSeat (#180)

@KenWheaton Let them stare, you have brisket.

BadUncle (#153)

FWIW, I have a gas grill, electric smoker, and charcoal smoker grill ready to bring on the carnage.

KenWheaton (#401)

@BadUncle Broke down and bought a gas grill a couple months ago for week-night cooking. Have to admit I love the damn thing, especially after ordering GrillGrates for it. And I'm also babysitting an electric smoker for a friend who lost his outdoor space. Used it once but it was so easy and convenient it almost took all the fun out of it.

WindowSeat (#180)

@BadUncle I was skeptical about electric smokers until we bought one for a restaurant I was partners in down in Atlanta. Easy to use and consistent results. Alas, the restaurant hit a rough patch and we decided to close. My partner and I had been friends for 15 years and the issue of who got to take the Smokin Tex 1500 put an end to that. It's that good of a smoker.

BadUncle (#153)

@WindowSeat I was skeptical about electric smokers until my latent torpor took control of my higher brain functions. And the first time I used one, I was hooked. The downside of my Brinkman is that you can't control the temperature. At 250 degrees, it cooks brisket too quickly. So I precook in a crockpot, then smoke it for a couple of hours. Which offends my torpor with labor.

BadUncle (#153)

@KenWheaton I do almost all my day-to-day cooking on the gas grill. There is no reason to set off a smoke alarm inside when you can unfurl clouds into your neighbors' apartments.

WindowSeat (#180)

@BadUncle Before I had the Smokin Tex, I would hot smoke (250-ish) stuff for about an hour and a half then wrap it in plastic wrap twice (opposite directions) and the same with foil. Toss it in an oven at 180 for 12 – 14 hours and you're good to go. You still get a nice smoke ring.

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