notbob
where are you folks getting your charcoal? What brands and type are you using? I am using standard kingsford i get at target.
where are you folks getting your charcoal? What brands and type are you using? I am using standard kingsford i get at target.
"We still have some guys that haven't scored since Jesus was a baby" - Sutter
I'm a creature of habit when I find something I like. BGE charcoal is VERY good quality. The ratio of big chunks to tiny chunks is good (meaning there's very little to sift through to build a good low-and-slow fire). The flavors it imparts to the meat are very mild, and can easily be manipulated by adding chips to the pit. I'm sure there's stuff out there that's just as good, but as I said...this stuff burns really evenly and I've learned to set my vents to it's characteristics. I'm stuck on it. I've always got four or five bags in reserve.
Last edited by FBJ; August 23rd, 2013 at 09:42 AM.
Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.
You pick it up on Amazon?
"We still have some guys that haven't scored since Jesus was a baby" - Sutter
This is almost directly from this beer brine method using the McCormick's taco seasoning alternative. Fall off the bone goodness at 160 degrees IT.
SOUTHWESTERN ROASTED CHICKEN - Traeger Grill Recipes
Best chicken EVER!
blue Kingsford bag and some hardwood lumps to mix up with the briquettes.
I BELIEVE I'll have another beer!
Doing the 3, 2, 1 baby back ribs today.
3 hours smoke
2 hours apple juice steambath
1 hour 'grill' @250
I'm tryin babybacks for the first time on this cooker. I doin em at 225 with no crutch
"We still have some guys that haven't scored since Jesus was a baby" - Sutter
Oh, yeah!
2nd try is 100x better than the first thanks to some changes.
Last edited by Rink Dawg; August 24th, 2013 at 02:27 PM.
What were the changes?Originally Posted by rinkrat
I use the crutch on my baby backs. Not ashamed. Although I don't like a full two hours in foil, as I feel it makes them just too "fall-off-the-bone." I check mine after an hour in the foil to see how they're pulling. Sometimes they go as long as an hour-and-a-half.
Watching BBQ Pitmasters this morning, I realized that I have NEVER done beef ribs. EVER. I think it's because I prefer the flavor and juiciness of pork ribs. I may have to remedy that inexperience, soon. Maybe the end of September, as I've got two racks of pork ribs in the deep freeze that I've gotta use first.
They were also doing something called "beef shoulder clod." I imagine that's just beef shoulder, low-n-slow like pork. Wonder how that'd be??
Last edited by FBJ; August 25th, 2013 at 09:24 AM.
Anything worth shooting is worth shooting twice. Bullets are cheap. Life is priceless.
I just did my babybacks @ 225 for four hours. Bit tough and probably could have used another 30min. I didn't crutch em. Overall they were just ok. They didn't have much of a smoke ring but they did have good smoke flavor.
Last edited by notbob; August 25th, 2013 at 09:35 AM.
"We still have some guys that haven't scored since Jesus was a baby" - Sutter
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