Mine was purchased at the local hardware store--pretty much retail on egg, and got charcoal bag and nest for free, and it came assembled. They do a big cook with all the eggs bought as part of the eggfest, then ya take it home. 750+tax for large.
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Mine was purchased at the local hardware store--pretty much retail on egg, and got charcoal bag and nest for free, and it came assembled. They do a big cook with all the eggs bought as part of the eggfest, then ya take it home. 750+tax for large.
You can't get 4 of these on a BGE..
http://photos.imageevent.com/banos/r...MG_3139rsz.jpg
I do let BGE hardwood charcoal on my property when I can't get my hands on Wicked Good..
http://photos.imageevent.com/banos/r...MG_3130rsz.jpg
After 6 or 7 hrs on the properly modified offset.. these particular racks got a coat of Grumpy's BBQ sauce 1/2 hr or so before removing for a touch of bark..
http://photos.imageevent.com/banos/r...rsz_%20_3_.JPG
http://photos.imageevent.com/banos/m...n-97934504.jpg
^^^ That looks like exactly the same Charbroil offset smoker I have (though yours looks much newer - maybe you haven't had time to get as annoyed with it as I am). Thing is a piece of shit - super thin metal (first time I fired it up, all the paint peeled off the bottom of the fire chamber), tons of air leaks, temperature in the smoking chamber is all over the map, have to adjust the heat constantly and it goes through charcoal insanely fast. That's the reason I'm looking at the Egg now. I know you can modify the Charbroil to improve it somewhat (I did a few of the mods, though not all), but being such thin metal it seems like you're never going to have the thermal insulating properties that will really keep the temp steady.
If you're making it work, then I salute you. Too much babysitting for me - you basically have to hang out and adjust it every half hour and then add a new batch of charcoal every four hours or so.
You're right, I can get seven of those on my Big Green Egg.Quote:
Originally Posted by BaNosser
And it's only a large. :)
you have the rib rack thingy I assume?Quote:
Originally Posted by smmokan
This week have done pizza, Flat iron steak for tacos, halibut steaks, burgers, and now trying smoking for the first time. Got a pork butt on there with hickory and apple chips. Been on for 3 hours and the thermometer hasn't moved from 250 degrees. The BGE rocks.
Pics when I take it off this evening.
Pork butts are easy to smoke on the BGE and I haven't had trouble with packer briskets or whole chickens (use a little higher temps for chicken), but ribs are tough for me. I am really hit and miss with them. Sometimes they turn out great and other times the texture is somewhat rubbery.
Correct. It makes cooking several racks of ribs easy. I can fit seven full racks of baby back ribs on my BGE, with a little extra room for wings too.Quote:
Originally Posted by jfost
Google "car wash mike rib recipe". Been using it with great success for a couple of years. Don't rely on time for the ribs being done. Temp is hard as well due to the bones. The "bend test" does the trick well. Grab one end of the rack with tongs and lift. The ribs should bend easily to about 90 degrees when they are done.Quote:
Originally Posted by Grange
Solid deal on a Large BGE with table in Aurora for the Front Range mags.
http://denver.craigslist.org/for/3553509781.html
Smoked a rack of ribs for the misses and I and did a bunch of chicken drumsticks for the kiddos yesterday. I have always struggled with ribs but yesterday I think I pretty much nailed it. I used something similar to the 3-2-1 method smoking them over apple wood at ~240* for about 2.5 hours then double wrapping them in foil for about 2 hours and finally finishing them over a bit higher heat for a little less than an hour. They came out great with that texture that peels cleanly away from the bone but still has a nice chew to it. I sure do love some ribs!
When you wrap them , pour some apple juice or dark beer in the bottom of the foil before closing it. It really helps keep the ribs moist and adds another element of flavor, too.
Thanks for the tip Steve. I've got Old Ruffian in the kegerator right now. Next rack I do I'll give it a shot. Gotta get me a spray bottle for the apple juice / apple cider mix too.
BBQ Brethren is a great resource. I've made a few recipe's from the members. I've used the bend test and the tooth pick test with mixed success. Once this cold snap ends around here I'm planning on giving it another go.Quote:
Originally Posted by Flounder
Solid deal on the Maverick ET72 dual probe wireless thermometer today on Amazon. Use code 15DISCNT to get another $15 off which brings the total to ~$45 shipped. I love the hell out of my ET72. Being able to monitor my food and grill temp real time from the comfort of my recliner is fantastic.
http://www.amazon.com/gp/product/B00...A2LM6ZPY06LT1N
Nice, thanks for the tip! Always wished I had a thermometer that you could set a range on (not just high temp, but a high and low temp so that you can keep the temp within that range), apparently this one can do it. Trigger pulled.Quote:
Originally Posted by Cruiser
Gonna be a good day tomorrow!
http://i131.photobucket.com/albums/p...ps766acd8c.jpg
Egg's coming up to temp. Just about ready to put the ribs on.
http://i131.photobucket.com/albums/p...ps46b3d050.jpg
T minus 5.5 hours to kickoff...
http://i131.photobucket.com/albums/p...psd38ef89f.jpg
3 hours of good applewood smoke at ~250*. Got 'em lightly sprayed with a mix of apple juice and apple cider vinegar then double wrapped them in foil and back on the egg.
http://i131.photobucket.com/albums/p...psbb07e409.jpg
Nice Cruiser!!!!
why don't you fax me a couple bones... 775.EAT.MEAT
are you upping the temp for the foil wrap part?
250deg for 3hrs, then foil for ???
I always do the reverse, but I may be missing out on the smoke my way... I do 3hrs in foil at 300 1st, then finish a little hotter for barkage.
Cruiser's setup is everything I aspire to in life. That table is fucking gorgeous. How is it not completely scratched up and meat-stained?
@jfrost: I'm no expert but Car Wash Mike, whose word about such matters was gospel, seemed to feel like the smoke penetrated the meat more deeply in the early stages of cooking when the meat was still cold from the fridge. So I've been doing a sort of 3-2-1 cook that smokes at 250ish for 3 hours. During that time I spray once an hour with 50/50 apple juice and cider vinegar. Then I wrap 'em for 2 hours at 250ish. Then finish them on a little higher temp, say 275ish for a bit less than an hour to make a nice glaze on the outside with the sauce.
@Pegleg: My father-in-law, who is quite an accomplished carpenter, made that table for me out of cypress. He started with a basic idea of the design from the Naked Whiz and then used rough cypress dimensional lumber from the Home Depot. He estimated that he had something in excess of 100 hours into the finished product. It looks good on the screen but it's really a work of art in person.
Nice job cruiser! I did pizzas for the game. Had to find a way to use up some frozen pulled pork so I did a BBQ pizza.
Nice table as well. With the crappy ski season here I have been cleaning the shop and getting some small projects done. Next up is completion of my new table. Gotta have it for spring. I'll probably have 100+ hours into it but it will be worth it.