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It's definitely pre Char Broil. I wasn't sure until I got there, but everything is welded. The fire box, chimney, racks. No need for any gaskets or mods. The lady owned a storage unit, and I'm guessing this thing was used once or twice, then put up in storage for years. She just looked up OK Joe on Amazon and saw that a new one goes for like $400.
Oh wow! That cooker is probably at the top of my list for grills that I want. I'm very jealous.
I didn't notice much difference in tenderness and flavor. I did notice two differences however. I got a nicer bark smoking at a higher temperature. Also, I didn't have as much of a smoke ring which is no big deal.
I do my baby backs at 300 for 2 hours. I never flip or move them. they come out just short of fall off the bone. For spares, I usually go about 30 minutes longer. I've been doing them this way for multiple decades.
No foil either. If I want them fall off the bone, I smoke for 90, foil for 60 and back on the grill for 30.
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What is your smoked sausage recipe? Beef, pork, mixed? Which casings.TheFanatic said:
Not my recipe. It was for a client. Eckrich. They asked me to cook with their stuff. We made a smoked sausage slider bar. It was a fun cook and a great way to feed a crowd.
I gave 2 bags of ribs each, one bag sauced, one bag rubbed to my videographer, my dad, and my old neighbor who all helped in the video shoot. I took two bags as well. One came to work to feed the coworkers and one stayed in my fridge. You know, ziplock bags full of grilled ribs.
Some kind of grilled corn on the cob? Just straight up butter salt and pepper or Mexican style.
I think I need one of those bazookas! I think a thinner fatty is a better fatty. Should we call them slim fatties?
No chance I want to risk attempting to cook their local delicacy for them. We are Americans being brought in to cook American stuff
We mentioned this... it’s a staple there. Roberto kinda joked about the idea of Gringos coming down to share our take on Mexican grilled corn with them. I’ve talked an off-cob “salad” style version I’ve done that works in American bbq style.
I actually suggested a spoonbread / molasses bread version of cornbread. He owns a large Artisanal bakery, so this idea is valid.
I'm doing sausages tomorrow and either chicken or pork chops Sunday as we defrost meat that we'll probably lose next week when a ####### Cat4 comes barreling up the coast.
Dry Brine + higher temp (300) for roughly 90 mins. Check internal temp after 60 and go from there. Higher temp gives crisper skin.
My bark turned out great doing it the high heat way. Highly recommend. For the most part I don't have to cook overnight doing it this way.
I cooked at about 250 for a couple hours...no brine though Look really good....will let you know after I cut into them.
Chopped apples, brown sugar based pork rub, cinnamon and nutmeg...soaked in bourbon.
Final product
They were good...would have been better if my wife hadn't foiled them and put them in the oven (off) to keep them "warm"...skin got soft and chewy after that.
Nice. That looks great.Final product
i think I overcooked it a bit, some of the fattier parts of the point were fabulous but the flat end was a bit dry
still beats getting up at 4 AM but I think if I did it that way again I’d try to keep it closer to 300 throughout the cook (average was probably closer to 350)
i also should have checked it sooner/more often when I foiled
still came out good though and I’ll do some various things with the leftovers (Sandwiches, tacos, etc)
also gave some to my neighbor and he said it was great so maybe I’m just being too tough on myself
I know the PR firms that Kingsford uses and they hired me to create different videos for them over the next month and all they sent me were two 7.7 lb bags of charcoal. I bought 6 more out of my pocket.
Oh, well, I'm not sure I can help you there. I'm in a similar boat in terms of the age and forgetful thing
No, not that kind of sponsor, though I appreciate the offer. Just someone to PM me 3 times a year to remind me to go buy charcoal since I'm getting old and forgetful.
The peril of cooking baby backs. Can't believe the marketers have convinced people they're better or even equal to spare ribs.
