Smoking Joe's BBQ In Process - With Pics (2 Viewers)

[shuke]

Joe, it is not "fine" for Shuke to call people morons and for you to call them tools because the chicken looked burnt. Are you sharing your recipe to help FBGs make good BBQ chicken or are you just showing off?

He'll be "fine" in that he knows not to do it anymore. It's absolutely not ok to do what he did which is what I said.

How do you know that?

Did Shuke tell you that the last time when he called Despyzer a moron in May?

When he called Joe T a moron in April?

When he called Cappella for thinking Shuke a moron in March?

When he called dtour77 a moron in February?

Or when he called hotdogcollars a moron in January?

Wow, tattling on someone?Who is this guy?

 

[Joe Bryant]

Hey Joe.This is great stuff. I have a 22.5" Weber Platinum and love it. I use the chimney with hard wood lump charcoal. Swore off gas grills a long time ago. I've done alot of grilling, but not much smoking as of yet. I think I will take the plunge next weekend following the instructions in this post. Tally Ho!One poster asked about heat and setting the vents. I might have missed it, but I didn't see a response. Can you tell me how you adjust your vents for the duration? Do you use a meat thermometer to check before you pull them off or is the four hour duration full proof? The little details will kill you. Thanks!

Hi El,My standard rule for all smoking is all the vents wide open all the time. You want as much air flowing through there as you can.I learned this the hard way when I first started smoking. I learned that you could choke the vents down and it would let the wood smolder and smoke but not go out. That meant I could go longer in between putting wood on the fire. What I learned though was that smoke from a smoldering fire is way different than smoke from a burning fire. The science guys can explain but smoke from a fire is much "cleaner" than smoke from a smolder. The smoldering smoke leaves a nasty tar like creosote on the lid of the grill and the food.I learned that you want your fire burning as hot and as "clean" as you can. If you need less heat, make a smaller fire. But keep it burning cleanly.So bottom line is I keep the vents wide open, both on the bottom under the coals and on top of the lid.For doneness, definitely use a meat thermometer. After you do a bunch, you "know" when it's done but I always am paranoid about undercooked meats. A chicken that is done is easiest to tell as the leg will pretty much just break off if you lift it. But still use a thermometer to be safe.I love my big offset smoker burning straight hickory but if I had to be honest, you can do just about as well with a Weber kettle grill with the coals off to the sides and a chunk of hickory burning on top. Especially for chicken.Good luck.J

 

[NorvilleBarnes]

For turkey, I'll usually put a full can of frozen orange juice in about half way through cooking.J

See, this is what I'm talking about. No way in hell the chef was sober the very first time this was tried.

C'mon NB. Citrus fruits and chicken / poultry go way back.It's really pretty good.J

Yeah, just about everything in this thread sounds pretty good. Just the stuff like syrup in the brine or frozen OJ in the bird would have never occured to me.

 

[shuke]

Hey Joe.This is great stuff. I have a 22.5" Weber Platinum and love it. I use the chimney with hard wood lump charcoal. Swore off gas grills a long time ago. I've done alot of grilling, but not much smoking as of yet. I think I will take the plunge next weekend following the instructions in this post. Tally Ho!One poster asked about heat and setting the vents. I might have missed it, but I didn't see a response. Can you tell me how you adjust your vents for the duration? Do you use a meat thermometer to check before you pull them off or is the four hour duration full proof? The little details will kill you. Thanks!

Hi El,My standard rule for all smoking is all the vents wide open all the time. You want as much air flowing through there as you can.I learned this the hard way when I first started smoking. I learned that you could choke the vents down and it would let the wood smolder and smoke but not go out. That meant I could go longer in between putting wood on the fire. What I learned though was that smoke from a smoldering fire is way different than smoke from a burning fire. The science guys can explain but smoke from a fire is much "cleaner" than smoke from a smolder. The smoldering smoke leaves a nasty tar like creosote on the lid of the grill and the food.I learned that you want your fire burning as hot and as "clean" as you can. If you need less heat, make a smaller fire. But keep it burning cleanly.So bottom line is I keep the vents wide open, both on the bottom under the coals and on top of the lid.For doneness, definitely use a meat thermometer. After you do a bunch, you "know" when it's done but I always am paranoid about undercooked meats. A chicken that is done is easiest to tell as the leg will pretty much just break off if you lift it. But still use a thermometer to be safe.I love my big offset smoker burning straight hickory but if I had to be honest, you can do just about as well with a Weber kettle grill with the coals off to the sides and a chunk of hickory burning on top. Especially for chicken.Good luck.J

What meat temp are you aiming for?

 

[Joe Bryant]

For turkey, I'll usually put a full can of frozen orange juice in about half way through cooking.J

See, this is what I'm talking about. No way in hell the chef was sober the very first time this was tried.

C'mon NB. Citrus fruits and chicken / poultry go way back.It's really pretty good.J

Yeah, just about everything in this thread sounds pretty good. Just the stuff like syrup in the brine or frozen OJ in the bird would have never occured to me.

The syrup is really just sugar. And the OJ is just another way to add citrus to the chicken or turkey.But you're right, I don't know that I would have thought of it on my own. That's one thing that's sort of fun about cooking - hearing what other people are doing. I learned both those things from other people.J

 

[Joe Bryant]

Hey Joe.

This is great stuff. I have a 22.5" Weber Platinum and love it. I use the chimney with hard wood lump charcoal. Swore off gas grills a long time ago.

I've done alot of grilling, but not much smoking as of yet. I think I will take the plunge next weekend following the instructions in this post. Tally Ho!

One poster asked about heat and setting the vents. I might have missed it, but I didn't see a response. Can you tell me how you adjust your vents for the duration? Do you use a meat thermometer to check before you pull them off or is the four hour duration full proof? The little details will kill you. Thanks!

Hi El,My standard rule for all smoking is all the vents wide open all the time. You want as much air flowing through there as you can.

I learned this the hard way when I first started smoking. I learned that you could choke the vents down and it would let the wood smolder and smoke but not go out. That meant I could go longer in between putting wood on the fire. What I learned though was that smoke from a smoldering fire is way different than smoke from a burning fire. The science guys can explain but smoke from a fire is much "cleaner" than smoke from a smolder. The smoldering smoke leaves a nasty tar like creosote on the lid of the grill and the food.

I learned that you want your fire burning as hot and as "clean" as you can. If you need less heat, make a smaller fire. But keep it burning cleanly.

So bottom line is I keep the vents wide open, both on the bottom under the coals and on top of the lid.

For doneness, definitely use a meat thermometer. After you do a bunch, you "know" when it's done but I always am paranoid about undercooked meats. A chicken that is done is easiest to tell as the leg will pretty much just break off if you lift it. But still use a thermometer to be safe.

I love my big offset smoker burning straight hickory but if I had to be honest, you can do just about as well with a Weber kettle grill with the coals off to the sides and a chunk of hickory burning on top. Especially for chicken.

Good luck.

J

What meat temp are you aiming for?

Hi Shuke,180 in the deep part of the thigh is done for me. I use a polder thermometer and it's some of the best 20 bucks you can spend in the kitchen. They make a ton of models but the simple ones are fine http://www.amazon.com/Original-Polder-362-...3524&sr=1-1

You can also use it for measureing the temp inside the smoker. Tons more accurate than the guages in the lid of the grill or smoker. In fact, that's a great way to learn about the fire and vents and such. You can instantly see the effect on temp in the grill by doing things like opening or closing a vent or opening the lid to the firebox and such. Just make sure you push the probe for the temp gauge though a potato or something so it's not laying on the metal grate.

J

 

[the moops]

So much for vegetarian Joe.

 

[Bottomfeeder Sports]

Joe,

You busy next weekend? I can get you an airline ticket for Friday night? Party is Saturday...

 

[Joe Bryant]

So much for vegetarian Joe.

You're right moops. I just love BBQ too much. But I've seriously cut way back. I'm almost becoming a carnivore snob now. If it's not really great steak or great BBQ, I'm going vegetarian it seems. I went to a dinner thing tonight at a friends house and it was a fajita type bar thing where you make your own. It didn't look like anything special so I just did the black beans and rice thing with salsa.But when it is great steak or great BBQ, I'm all over it. I guess that's hypocritical but that's where I'm at these days. J

 

[Joe Bryant]

Joe,You busy next weekend? I can get you an airline ticket for Friday night? Party is Saturday...

You got it BFS. Seriously, we should do a big Footballguys BBQ sometime. I have a friend that has a serious catering rig that can smoke enough to feed 800-1000 or so. I'm sure we can hook up with Tipsey too and make it happen.J

 

[Schmegma]

Joe,You busy next weekend? I can get you an airline ticket for Friday night? Party is Saturday...

You got it BFS. Seriously, we should do a big Footballguys BBQ sometime. I have a friend that has a serious catering rig that can smoke enough to feed 800-1000 or so. I'm sure we can hook up with Tipsey too and make it happen.J

NOW we're talking!

 

[shuke]

Hey Joe.

This is great stuff. I have a 22.5" Weber Platinum and love it. I use the chimney with hard wood lump charcoal. Swore off gas grills a long time ago. :X

I've done alot of grilling, but not much smoking as of yet. I think I will take the plunge next weekend following the instructions in this post. Tally Ho!

One poster asked about heat and setting the vents. I might have missed it, but I didn't see a response. Can you tell me how you adjust your vents for the duration? Do you use a meat thermometer to check before you pull them off or is the four hour duration full proof? The little details will kill you. Thanks!

Hi El,My standard rule for all smoking is all the vents wide open all the time. You want as much air flowing through there as you can.

I learned this the hard way when I first started smoking. I learned that you could choke the vents down and it would let the wood smolder and smoke but not go out. That meant I could go longer in between putting wood on the fire. What I learned though was that smoke from a smoldering fire is way different than smoke from a burning fire. The science guys can explain but smoke from a fire is much "cleaner" than smoke from a smolder. The smoldering smoke leaves a nasty tar like creosote on the lid of the grill and the food.

I learned that you want your fire burning as hot and as "clean" as you can. If you need less heat, make a smaller fire. But keep it burning cleanly.

So bottom line is I keep the vents wide open, both on the bottom under the coals and on top of the lid.

For doneness, definitely use a meat thermometer. After you do a bunch, you "know" when it's done but I always am paranoid about undercooked meats. A chicken that is done is easiest to tell as the leg will pretty much just break off if you lift it. But still use a thermometer to be safe.

I love my big offset smoker burning straight hickory but if I had to be honest, you can do just about as well with a Weber kettle grill with the coals off to the sides and a chunk of hickory burning on top. Especially for chicken.

Good luck.

J

What meat temp are you aiming for?

Hi Shuke,180 in the deep part of the thigh is done for me. I use a polder thermometer and it's some of the best 20 bucks you can spend in the kitchen. They make a ton of models but the simple ones are fine http://www.amazon.com/Original-Polder-362-...3524&sr=1-1

You can also use it for measureing the temp inside the smoker. Tons more accurate than the guages in the lid of the grill or smoker. In fact, that's a great way to learn about the fire and vents and such. You can instantly see the effect on temp in the grill by doing things like opening or closing a vent or opening the lid to the firebox and such. Just make sure you push the probe for the temp gauge though a potato or something so it's not laying on the metal grate.

J

I've got a polder and usually shoot for 165-170 in the breat. 180 seems pretty high.

 

[GRIDIRON ASSASSIN]

Must be the 'offseason'. :X

 

[Joe Bryant]

Hey Joe.

This is great stuff. I have a 22.5" Weber Platinum and love it. I use the chimney with hard wood lump charcoal. Swore off gas grills a long time ago.

I've done alot of grilling, but not much smoking as of yet. I think I will take the plunge next weekend following the instructions in this post. Tally Ho!

One poster asked about heat and setting the vents. I might have missed it, but I didn't see a response. Can you tell me how you adjust your vents for the duration? Do you use a meat thermometer to check before you pull them off or is the four hour duration full proof? The little details will kill you. Thanks!

Hi El,My standard rule for all smoking is all the vents wide open all the time. You want as much air flowing through there as you can.

I learned this the hard way when I first started smoking. I learned that you could choke the vents down and it would let the wood smolder and smoke but not go out. That meant I could go longer in between putting wood on the fire. What I learned though was that smoke from a smoldering fire is way different than smoke from a burning fire. The science guys can explain but smoke from a fire is much "cleaner" than smoke from a smolder. The smoldering smoke leaves a nasty tar like creosote on the lid of the grill and the food.

I learned that you want your fire burning as hot and as "clean" as you can. If you need less heat, make a smaller fire. But keep it burning cleanly.

So bottom line is I keep the vents wide open, both on the bottom under the coals and on top of the lid.

For doneness, definitely use a meat thermometer. After you do a bunch, you "know" when it's done but I always am paranoid about undercooked meats. A chicken that is done is easiest to tell as the leg will pretty much just break off if you lift it. But still use a thermometer to be safe.

I love my big offset smoker burning straight hickory but if I had to be honest, you can do just about as well with a Weber kettle grill with the coals off to the sides and a chunk of hickory burning on top. Especially for chicken.

Good luck.

J

What meat temp are you aiming for?

Hi Shuke,180 in the deep part of the thigh is done for me. I use a polder thermometer and it's some of the best 20 bucks you can spend in the kitchen. They make a ton of models but the simple ones are fine http://www.amazon.com/Original-Polder-362-...3524&sr=1-1

You can also use it for measureing the temp inside the smoker. Tons more accurate than the guages in the lid of the grill or smoker. In fact, that's a great way to learn about the fire and vents and such. You can instantly see the effect on temp in the grill by doing things like opening or closing a vent or opening the lid to the firebox and such. Just make sure you push the probe for the temp gauge though a potato or something so it's not laying on the metal grate.

J

I've got a polder and usually shoot for 165-170 in the breat. 180 seems pretty high.

I always thought the "official" temp for chicken was 180. I dunno. I do know that the brine lets you get a higher temp and still stay juicy. Maybe that's part of it. These things at 180 are falling apart tender and juicy. Not dry at all.I just have a paranoid thing about someone getting sick from undercooked food. There are always tons of kids it seems every time I cook. That Seinfeld where Frank Castanza's food made the army guys sick scarred me I think...

J

 

[Joe Bryant]

Must be the 'offseason'.

We just put the 228 page magazine to bed and I've got a Daily Email Update going out every night. It's just been really nice outside lately and that's always reason to fire up the BBQ (as if you need a reason...)J

 

[BringItOn]

Joe,You busy next weekend? I can get you an airline ticket for Friday night? Party is Saturday...

You got it BFS. Seriously, we should do a big Footballguys BBQ sometime. I have a friend that has a serious catering rig that can smoke enough to feed 800-1000 or so. I'm sure we can hook up with Tipsey too and make it happen.J

NOW we're talking!

VERY

 

[shuke]

Hey Joe.

This is great stuff. I have a 22.5" Weber Platinum and love it. I use the chimney with hard wood lump charcoal. Swore off gas grills a long time ago.

I've done alot of grilling, but not much smoking as of yet. I think I will take the plunge next weekend following the instructions in this post. Tally Ho!

One poster asked about heat and setting the vents. I might have missed it, but I didn't see a response. Can you tell me how you adjust your vents for the duration? Do you use a meat thermometer to check before you pull them off or is the four hour duration full proof? The little details will kill you. Thanks!

Hi El,My standard rule for all smoking is all the vents wide open all the time. You want as much air flowing through there as you can.

I learned this the hard way when I first started smoking. I learned that you could choke the vents down and it would let the wood smolder and smoke but not go out. That meant I could go longer in between putting wood on the fire. What I learned though was that smoke from a smoldering fire is way different than smoke from a burning fire. The science guys can explain but smoke from a fire is much "cleaner" than smoke from a smolder. The smoldering smoke leaves a nasty tar like creosote on the lid of the grill and the food.

I learned that you want your fire burning as hot and as "clean" as you can. If you need less heat, make a smaller fire. But keep it burning cleanly.

So bottom line is I keep the vents wide open, both on the bottom under the coals and on top of the lid.

For doneness, definitely use a meat thermometer. After you do a bunch, you "know" when it's done but I always am paranoid about undercooked meats. A chicken that is done is easiest to tell as the leg will pretty much just break off if you lift it. But still use a thermometer to be safe.

I love my big offset smoker burning straight hickory but if I had to be honest, you can do just about as well with a Weber kettle grill with the coals off to the sides and a chunk of hickory burning on top. Especially for chicken.

Good luck.

J

What meat temp are you aiming for?

Hi Shuke,180 in the deep part of the thigh is done for me. I use a polder thermometer and it's some of the best 20 bucks you can spend in the kitchen. They make a ton of models but the simple ones are fine http://www.amazon.com/Original-Polder-362-...3524&sr=1-1

You can also use it for measureing the temp inside the smoker. Tons more accurate than the guages in the lid of the grill or smoker. In fact, that's a great way to learn about the fire and vents and such. You can instantly see the effect on temp in the grill by doing things like opening or closing a vent or opening the lid to the firebox and such. Just make sure you push the probe for the temp gauge though a potato or something so it's not laying on the metal grate.

J

I've got a polder and usually shoot for 165-170 in the breat. 180 seems pretty high.

I always thought the "official" temp for chicken was 180. I dunno. I do know that the brine lets you get a higher temp and still stay juicy. Maybe that's part of it. These things at 180 are falling apart tender and juicy. Not dry at all.I just have a paranoid thing about someone getting sick from undercooked food. There are always tons of kids it seems every time I cook. That Seinfeld where Frank Castanza's food made the army guys sick scarred me I think...

J

I definitely need to try the brine next time. If I get over 170 in the breast, the breast will seem dry (although the rest of the chicken is still very tender).

 

[Joe Bryant]

Hey Joe.

This is great stuff. I have a 22.5" Weber Platinum and love it. I use the chimney with hard wood lump charcoal. Swore off gas grills a long time ago.

I've done alot of grilling, but not much smoking as of yet. I think I will take the plunge next weekend following the instructions in this post. Tally Ho!

One poster asked about heat and setting the vents. I might have missed it, but I didn't see a response. Can you tell me how you adjust your vents for the duration? Do you use a meat thermometer to check before you pull them off or is the four hour duration full proof? The little details will kill you. Thanks!

Hi El,My standard rule for all smoking is all the vents wide open all the time. You want as much air flowing through there as you can.

I learned this the hard way when I first started smoking. I learned that you could choke the vents down and it would let the wood smolder and smoke but not go out. That meant I could go longer in between putting wood on the fire. What I learned though was that smoke from a smoldering fire is way different than smoke from a burning fire. The science guys can explain but smoke from a fire is much "cleaner" than smoke from a smolder. The smoldering smoke leaves a nasty tar like creosote on the lid of the grill and the food.

I learned that you want your fire burning as hot and as "clean" as you can. If you need less heat, make a smaller fire. But keep it burning cleanly.

So bottom line is I keep the vents wide open, both on the bottom under the coals and on top of the lid.

For doneness, definitely use a meat thermometer. After you do a bunch, you "know" when it's done but I always am paranoid about undercooked meats. A chicken that is done is easiest to tell as the leg will pretty much just break off if you lift it. But still use a thermometer to be safe.

I love my big offset smoker burning straight hickory but if I had to be honest, you can do just about as well with a Weber kettle grill with the coals off to the sides and a chunk of hickory burning on top. Especially for chicken.

Good luck.

J

What meat temp are you aiming for?

Hi Shuke,180 in the deep part of the thigh is done for me. I use a polder thermometer and it's some of the best 20 bucks you can spend in the kitchen. They make a ton of models but the simple ones are fine http://www.amazon.com/Original-Polder-362-...3524&sr=1-1

You can also use it for measureing the temp inside the smoker. Tons more accurate than the guages in the lid of the grill or smoker. In fact, that's a great way to learn about the fire and vents and such. You can instantly see the effect on temp in the grill by doing things like opening or closing a vent or opening the lid to the firebox and such. Just make sure you push the probe for the temp gauge though a potato or something so it's not laying on the metal grate.

J

I've got a polder and usually shoot for 165-170 in the breat. 180 seems pretty high.

I always thought the "official" temp for chicken was 180. I dunno. I do know that the brine lets you get a higher temp and still stay juicy. Maybe that's part of it. These things at 180 are falling apart tender and juicy. Not dry at all.I just have a paranoid thing about someone getting sick from undercooked food. There are always tons of kids it seems every time I cook. That Seinfeld where Frank Castanza's food made the army guys sick scarred me I think...

J

I definitely need to try the brine next time. If I get over 170 in the breast, the breast will seem dry (although the rest of the chicken is still very tender).

Let us know how it comes out. I'd be interested to see if that lets you take the temp up higher without getting dry.J

 

[GRIDIRON ASSASSIN]

Must be the 'offseason'.

We just put the 228 page magazine to bed and I've got a Daily Email Update going out every night. It's just been really nice outside lately and that's always reason to fire up the BBQ (as if you need a reason...)J

Just busting your stone Joe!!! Have some BBQ will you?

 

[Nipsey]

Must be the 'offseason'.

We just put the 228 page magazine to bed and I've got a Daily Email Update going out every night. It's just been really nice outside lately and that's always reason to fire up the BBQ (as if you need a reason...)J

Just busting your stone Joe!!! Have some BBQ will you?

Did I miss something?

 

[bigfishboy]

Joe,

You busy next weekend? I can get you an airline ticket for Friday night? Party is Saturday...

You got it BFS. Seriously, we should do a big Footballguys BBQ sometime. I have a friend that has a serious catering rig that can smoke enough to feed 800-1000 or so. I'm sure we can hook up with Tipsey too and make it happen.

J

BIG HUGE BLACK DOT

 

[Da Good Da Bad an Da Ugly]

Joe,You busy next weekend? I can get you an airline ticket for Friday night? Party is Saturday...

You got it BFS. Seriously, we should do a big Footballguys BBQ sometime. I have a friend that has a serious catering rig that can smoke enough to feed 800-1000 or so. I'm sure we can hook up with Tipsey too and make it happen.J

:droolnslobber:

 

[Texasmouth]

This could be the best thread I have ever read.....except the guy whining about Shuke calling someone a moron.

 

[wadegarrett]

 

[Joe Bryant]

Must be the 'offseason'.

We just put the 228 page magazine to bed and I've got a Daily Email Update going out every night. It's just been really nice outside lately and that's always reason to fire up the BBQ (as if you need a reason...)J

Just busting your stone Joe!!! Have some BBQ will you?

Will do, Grid. J

 

[GreekFreak]

I am a proud owner of a Weber bullet

I am doing 15 pounds of boston butts this weekend.

This site has some great tips: http://virtualweberbullet.com/

 

[Schmegma]

This could be the best thread I have ever read.....except the guy whining about Shuke calling someone a moron.

Nice alias.And yes, this is an awesome thread and now I'm shopping for a smoker so I can get in on the action.

 

[Gordo]

 

[NorvilleBarnes]

This could be the best thread I have ever read.....except the guy whining about Shuke calling someone a moron.

Wait until Shuke calls you a moron.

Bottom line is there's a time and place for things. This is neither the time nor the place to insult another man's legs and breast.

 

[FBGirl79]

Joe, Have you ever experimented with stuffing the bird cavities with apples, onions, etc?

Not to hijack but I have stuffed chickens & turkeys (after brining) with apples, oranges, onions, celery, carrots, & fresh herbs before baking-crockpot works well here too (have never tried smoking them) and they have always turned out incredible. Very juicy, moist, & full of flavor.

 

[E-Z Glider]

Thanks for starting this thread just in time on Friday. I BBQ'ed about 100lbs of legs and thighs this weekend (to go with the pulled pork I made last weekend) and used a the brine recipe here. Best chicken evah. Ill never Q chicken again without a 12-hour brine bath.

Brining =

 

[Joe Bryant]

Thanks for starting this thread just in time on Friday. I BBQ'ed about 100lbs of legs and thighs this weekend (to go with the pulled pork I made last weekend) and used a the brine recipe here. Best chicken evah. Ill never Q chicken again without a 12-hour brine bath.Brining =

Outstanding EZ. J

 

[Joe Bryant]

Question EZ, how did you reheat the pork?

I've never seemed to be able to reheat it well. Any tricks there?

How close was it to tasting like it was right off the smoker?

J

 

[Wingnut]

I use a Coleman 48 qt cooler.Fill it with:2 1/2 Gallons water2 1/2 cups table salt2 cans cheap lemon lime soft drink3 lemons cut in half and squeezed1 tbl garlic powder1/2 tbl black pepper1 jug (16 oz) cheap pancake syrup

This is amazing to me.

This is almost exactly what I use, minus the lemon lime soda. Ill have to try that next time. Usually I toss into the brine whatever I have around at that time - chopped garlic, shallots, peppercorns, syrup, brown sugar, squeezed orange, hot sauce, worcestershire...Ive always brought it to a quick boil to dissolve everything into it though. I use about half the water, boil, take off heat, then add ice to cool and to add remaining water. Always worked fine, but Ill have to try not boiling it next time, which will save me 15 minutes of prep time.

 

[Da Guru]

Who's behind the chain link fence?

That's where M Vick is keeping his dogs now.

 

[Da Guru]

Is this possible on a gas grill at a low heat??

 

[E-Z Glider]

Question EZ, how did you reheat the pork?I've never seemed to be able to reheat it well. Any tricks there?How close was it to tasting like it was right off the smoker?J

We were at a firehall which had a nice big, deep concrete block pit out back. We had the chicken cooking on one side and kind of built a makeshift oven on the other side using hot coals, blocks, and metal deflectors. I had a bunch of big covered foil pans. We put the frozen pork in two of them (had two others filled with Baked beans and two others filled with baked mac&cheese). We kept all 6 pans in the "oven" until we needed them. It kinda steamed and re-smoked everything all at once. Everything came out perfect.I thought it was just as good as when it came off the smoker. In fact, freezing it in the zip bags with the juices and a bit of the sauce for a week may have even made it better (possible?). I cant even begin to tell you all the compliments we got on the food.Best part is that the majority of my "tricks" came from FBG's. Pulled pork - have been working on my method for a few years mostly from advice learned hereChicken - brining made all the difference in the worldSlaw - soaked the shredded cabbage in salt water for an hour before making, and added shredded granny smith apples (excellent advice from thread last week)

 

[Kilgore Trout]

I always thought the "official" temp for chicken was 180. I dunno. I do know that the brine lets you get a higher temp and still stay juicy. Maybe that's part of it. These things at 180 are falling apart tender and juicy. Not dry at all.I just have a paranoid thing about someone getting sick from undercooked food. There are always tons of kids it seems every time I cook. That Seinfeld where Frank Castanza's food made the army guys sick scarred me I think...J

The breast takes longer to cook than the thigh, so 180 in the thigh is usually around 160-70 in the breast. I personally measure the breast temp.

 

[Gordo]

Question EZ, how did you reheat the pork?I've never seemed to be able to reheat it well. Any tricks there?How close was it to tasting like it was right off the smoker?J

We were at a firehall which had a nice big, deep concrete block pit out back. We had the chicken cooking on one side and kind of built a makeshift oven on the other side using hot coals, blocks, and metal deflectors. I had a bunch of big covered foil pans. We put the frozen pork in two of them (had two others filled with Baked beans and two others filled with baked mac&cheese). We kept all 6 pans in the "oven" until we needed them. It kinda steamed and re-smoked everything all at once. Everything came out perfect.I thought it was just as good as when it came off the smoker. In fact, freezing it in the zip bags with the juices and a bit of the sauce for a week may have even made it better (possible?). I cant even begin to tell you all the compliments we got on the food.Best part is that the majority of my "tricks" came from FBG's. Pulled pork - have been working on my method for a few years mostly from advice learned hereChicken - brining made all the difference in the worldSlaw - soaked the shredded cabbage in salt water for an hour before making, and added shredded granny smith apples (excellent advice from thread last week)

Sounds like it's time that we came out with an FBG Cookbook.

 

[Usual21]

Question EZ, how did you reheat the pork?

I've never seemed to be able to reheat it well. Any tricks there?

How close was it to tasting like it was right off the smoker?

J

We were at a firehall which had a nice big, deep concrete block pit out back. We had the chicken cooking on one side and kind of built a makeshift oven on the other side using hot coals, blocks, and metal deflectors. I had a bunch of big covered foil pans. We put the frozen pork in two of them (had two others filled with Baked beans and two others filled with baked mac&cheese). We kept all 6 pans in the "oven" until we needed them. It kinda steamed and re-smoked everything all at once. Everything came out perfect.I thought it was just as good as when it came off the smoker. In fact, freezing it in the zip bags with the juices and a bit of the sauce for a week may have even made it better (possible?). I cant even begin to tell you all the compliments we got on the food.

Best part is that the majority of my "tricks" came from FBG's.

Pulled pork - have been working on my method for a few years mostly from advice learned here

Chicken - brining made all the difference in the world

Slaw - soaked the shredded cabbage in salt water for an hour before making, and added shredded granny smith apples (excellent advice from thread last week)

Sounds like it's time that we came out with an FBG Cookbook.

Maybe another forum?? hmmmm

 

[Joe Bryant]

Question EZ, how did you reheat the pork?I've never seemed to be able to reheat it well. Any tricks there?How close was it to tasting like it was right off the smoker?J

We were at a firehall which had a nice big, deep concrete block pit out back. We had the chicken cooking on one side and kind of built a makeshift oven on the other side using hot coals, blocks, and metal deflectors. I had a bunch of big covered foil pans. We put the frozen pork in two of them (had two others filled with Baked beans and two others filled with baked mac&cheese). We kept all 6 pans in the "oven" until we needed them. It kinda steamed and re-smoked everything all at once. Everything came out perfect.I thought it was just as good as when it came off the smoker. In fact, freezing it in the zip bags with the juices and a bit of the sauce for a week may have even made it better (possible?). I cant even begin to tell you all the compliments we got on the food.Best part is that the majority of my "tricks" came from FBG's. Pulled pork - have been working on my method for a few years mostly from advice learned hereChicken - brining made all the difference in the worldSlaw - soaked the shredded cabbage in salt water for an hour before making, and added shredded granny smith apples (excellent advice from thread last week)

Sounds like it's time that we came out with an FBG Cookbook.

I've been thinking of that for a while. Couple it with some of the Grid Iron Chef stuff we've done. Makes sense to me.J

 

[Joe Bryant]

Question EZ, how did you reheat the pork?I've never seemed to be able to reheat it well. Any tricks there?How close was it to tasting like it was right off the smoker?J

We were at a firehall which had a nice big, deep concrete block pit out back. We had the chicken cooking on one side and kind of built a makeshift oven on the other side using hot coals, blocks, and metal deflectors. I had a bunch of big covered foil pans. We put the frozen pork in two of them (had two others filled with Baked beans and two others filled with baked mac&cheese). We kept all 6 pans in the "oven" until we needed them. It kinda steamed and re-smoked everything all at once. Everything came out perfect.I thought it was just as good as when it came off the smoker. In fact, freezing it in the zip bags with the juices and a bit of the sauce for a week may have even made it better (possible?). I cant even begin to tell you all the compliments we got on the food.Best part is that the majority of my "tricks" came from FBG's. Pulled pork - have been working on my method for a few years mostly from advice learned hereChicken - brining made all the difference in the worldSlaw - soaked the shredded cabbage in salt water for an hour before making, and added shredded granny smith apples (excellent advice from thread last week)

Thanks EZ.So you smoked the pork and then put in like gallon ziplocks. Then froze. And then for reheating, just put the frozen pork in a big foil pan covered with foil lid and put back in smoker or oven?I'll have to try that. It's always a pain timing things right. Because it takes a while to cook, you have to start really early in the morning if you don't freeze anything as you know.Thanks for the tips.J

 

[Nigel]

I just made a play on craigslist to pick this one up this week, seems like a good deal. Will try this out for a while before graduating to something bigger/more expensive - can't wait.

 

[GreekFreak]

Question EZ, how did you reheat the pork?I've never seemed to be able to reheat it well. Any tricks there?How close was it to tasting like it was right off the smoker?J

I know you didn't ask me, but this is what I do:I bought one of those vacuum seal machines and I vacuum seal all the left over pork and toss it in the freezer, when I am want to reheat the pork, I just boil some water on the stove and throw the vacuum sealed bag of pork in there for a few minutes.Comes out pretty good

 

[GreekFreak]

I just made a play on craigslist to pick this one up this week, seems like a good deal. Will try this out for a while before graduating to something bigger/more expensive - can't wait.

Not a bad deal at all!If that doesn't work out, I'd go with a Weber smokey mountain, those things are real easy to use!

 

[Joe Bryant]

I just made a play on craigslist to pick this one up this week, seems like a good deal. Will try this out for a while before graduating to something bigger/more expensive - can't wait.

Have fun, Nigel. Let us know how it goes.I'd suggest you try something like a whole chicken or a pork shoulder roast (Boston Butt is what your butcher will call it). The pork especially is good as it's got a lot of fat and is forgiving to temps going up and down. Stuff like a beef brisket on the other hand is much lesss fatty and has a smaller margin for error.

Have fun.

J

 

[Joe Bryant]

Question EZ, how did you reheat the pork?I've never seemed to be able to reheat it well. Any tricks there?How close was it to tasting like it was right off the smoker?J

I know you didn't ask me, but this is what I do:I bought one of those vacuum seal machines and I vacuum seal all the left over pork and toss it in the freezer, when I am want to reheat the pork, I just boil some water on the stove and throw the vacuum sealed bag of pork in there for a few minutes.Comes out pretty good

Thanks Greek. That's good to know.J

 

[Mrs. BSR]

Sounds like it's time that we came out with an FBG Cookbook.

I've been thinking of that for a while. Couple it with some of the Grid Iron Chef stuff we've done. Makes sense to me.J

We'd have to add a mixed drinks page(s) as some of the guys here have some great drink recipes.

 

[stonegossard]

Sounds like it's time that we came out with an FBG Cookbook.

I've been thinking of that for a while. Couple it with some of the Grid Iron Chef stuff we've done. Makes sense to me.J

We'd have to add a mixed drinks page(s) as some of the guys here have some great drink recipes.

I'd just like to second the notion of trying this "book" idea out. Even if we just make a pdf or something that we can share with everyone. I sure have benefited quite a bit from people's ideas/recipes on this board.

 

[Da Good Da Bad an Da Ugly]

Question EZ, how did you reheat the pork?I've never seemed to be able to reheat it well. Any tricks there?How close was it to tasting like it was right off the smoker?J

We were at a firehall which had a nice big, deep concrete block pit out back. We had the chicken cooking on one side and kind of built a makeshift oven on the other side using hot coals, blocks, and metal deflectors. I had a bunch of big covered foil pans. We put the frozen pork in two of them (had two others filled with Baked beans and two others filled with baked mac&cheese). We kept all 6 pans in the "oven" until we needed them. It kinda steamed and re-smoked everything all at once. Everything came out perfect.I thought it was just as good as when it came off the smoker. In fact, freezing it in the zip bags with the juices and a bit of the sauce for a week may have even made it better (possible?). I cant even begin to tell you all the compliments we got on the food.Best part is that the majority of my "tricks" came from FBG's. Pulled pork - have been working on my method for a few years mostly from advice learned hereChicken - brining made all the difference in the worldSlaw - soaked the shredded cabbage in salt water for an hour before making, and added shredded granny smith apples (excellent advice from thread last week)

Sounds like it's time that we came out with an FBG Cookbook.

I've been thinking of that for a while. Couple it with some of the Grid Iron Chef stuff we've done. Makes sense to me.J