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Any Barbequers Here?

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Botch

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I'm talking barbequeing, not grilling. ;) Barbequeing is cooking meat low and slow over burning wood.
I'd used a water smoker for over a decade, she ended up in the landfill a month ago and I finally got me a Big Green Egg. It's a ceramic smoker in the shape of an egg, can be used for barbequeing, grilling, smoking, and baking; and (I'm excited about this!) its thick enough (mine weighs 140 lbs!) you can use it year-around, w00t!! Temperature can be pretty closely set between 200 and 800 degrees F.

The first couple cooks I tried a simple ribeye, with grilled peppers. 650-degree cast-iron leaves beautiful grill marks!

_DSC0024.jpg

This last weekend I finally tried smoking a 12-lb beef brisket (what I used my water smoker for most of the time). I had a little trouble controlling the temp, but figured it out and the brisket came out beautifully!

Finished cook, 195 degrees internal temp:
_DSC0031.jpg
Sliced. Nice bark on it, smoke ring, and nicely juicy!
_DSC0033.jpg

I've got enough leftovers to last two weeks, but damn it came out good. Anxious to try chicken, salmon, mushrooms, peaches and Margherita pizzas (800 degrees, baby!) in the future.

Here's a better idea of what a BGE looks like, closed up for smoking:
_DSC0023.jpg


What's your specialty? :drool:
 
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Botch said:
I'm talking barbequeing, not grilling. ;) Barbequeing is cooking meat low and slow over burning wood.
I'd used a water smoker for over a decade, she ended up in the landfill a month ago and I finally got me a Big Green Egg. It's a ceramic smoker in the shape of an egg, can be used for barbequeing, grilling, smoking, and baking; and (I'm excited about this!) its thick enough (mine weighs 140 lbs!) you can use it year-around, w00t!! Temperature can be pretty closely set between 200 and 800 degrees F.

The first couple cooks I tried a simple ribeye, with grilled peppers. 650-degree cast-iron leaves beautiful grill marks!

_DSC0024.jpg

This last weekend I finally tried smoking a 12-lb beef brisket (what I used my water smoker for most of the time). I had a little trouble controlling the temp, but figured it out and the brisket came out beautifully!

Finished cook, 195 degrees internal temp:
_DSC0031.jpg
Sliced. Nice bark on it, smoke ring, and nicely juicy!
_DSC0033.jpg

I've got enough leftovers to last two weeks, but damn it came out good. Anxious to try chicken, salmon, mushrooms, peaches and Margherita pizzas (800 degrees, baby!) in the future.

Here's a better idea of what a BGE looks like, closed up for smoking:
_DSC0023.jpg


What's your specialty? :drool:
Click to expand...

PM me your addy and I'll be right over! :BLAA::iconbeer:
 
That looks absolutely awesome! I don't BBQ (just the typical quick grilling method), but when it comes to cooking meat low and slow.. slow cooker FTW!
My wife makes amazing pulled pork and bison variations with that thing.

(Goes awesome with my beer bread :D )

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Andz said:
I think I am going to let the northern hemisphere guys enjoy their 2 week BBQ season before I chip in.... what say you Aussies? :spank:
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My 2 weeks just got a lot longer! ;) What are you Aussie smokers called, barbie-ers? :thumbup:
 
I do love that ceramic egg deal. It looks like a giant lime or something, with that texture on the top!

I didn't realize there was a difference between grilling and BBQing by virtue of the fuel. However, I would imagine that the "low and slow" method would not be sustainable near the 600 degree F side of things, right?

Here's me grilling for me and the crew at our last track day. :D
 
Looks pretty tasty there Botch. I hope you saved me some.
I have a smoker and have done a bit with it. I've been thinking about building a UDS this year.

I was out at Trackstar in west haven on Saturday and the owner there had made a couple of the "bacon explosion". I may have to do that myself sometime.
 
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I am sure the Aussies have some weird names for the "barbie" but here we call it a "braai" (pronounced to rhyme with high) and it can be wood, charcoal or gas fire based.

We will braai steak, chops, chicken, fish, potatoes in tin foil in the coals, sosaties (kebabs), even bananas and Cadbury's Flake in tin foil for dessert!
 
I have one of those smoke-N-pit deals with the separate fire box off to the side of the grill and with some nice hickory/oak wood and a slow cook I can make a mean smoked venison roast, brisket for BBQ sandwhiches. Also some of the best BBQ chicken I've ever had can be slow cooked this way (smoothered in my special garlic honey bbq sauce) :rolleyes:

I don't BBQ with wood as much as I'd like. Once I found the simplicity of a gas grill I fire that up at least 4 times a week from April- November! Personally I prefer wood BBQ for chicken, pork and beef roasts but for good steaks I feel that a gas grilling provides the best flavor. It's easy to kill a good steak by overpowering smokey taste. A good steak only needs some kosher salt, fresh ground black pepper, perhaps a small sprinkle of garlic powder, coat with Olive oil, grill hot about 5 minutes per side. NEVER cook a good steak past medium rare or might as well just eat hamburger because it will taste the same. :)
 
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Nice smoke ring on that Brisket! I love eating BBQ, and need to get one of those BGE's. I used to BBQ quite a bit with my dads Brinkmann smoker, but it got run over by a tractor in his garage:(

I've been saving the trimmed branches from my Apple trees so I have plenty of wood for cooking meats low and slow.
 
FIZZER6 said:
I don't BBQ with wood as much as I'd like. Once I found the simplicity of a gas grill I fire that up at least 4 times a week from April- November!
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I haven't sold my gas Weber yet. I have learned that my large Egg will heat up just as quickly as my gas grill does (!); also, the smokiness of those first two steaks was a bit strong, but I had used a large handful of soaked wood chips and can try cutting back on that (the steak was only on four minutes total, both sides, and it still was a bit more done than I like.)
Well, that's part of the fun of trying something new; we just need two more weekends per week for awhile. :BLAA:
 
Use logs man. That's about all I use. Oak is a mild smoke if you're not wanting a strong smoke taste.

I normally let my steaks sit in Worcestershire, Jack Daniels, Kosher salt, and maybe some garlic. Then I use oak to smoke them on, put them on the hot side of the smoker at around 300F for awhile, and flip them and let them sit. I get a nice smoke ring, a pink center, and OMG flavor.

Of course, 10-20 minutes is a short time for a log to burn, so I cook the potatoes in the smoker too. Top rack on the hot side for about 45 minutes before I put the steaks on.

What do you use for your mop sauce while the brisket is cooking, Botch? It looks like you used BBQ sauce. I just use water, or beer. Sometimes I'll mix in some spices. Then when there's only about ten minutes left, I put the BBQ sauce on. Just in there long enough to congeal and bring out the flavor, but not to burn.

Of course, my wife likes the BBQ sauce burnt.
 
DownrangeFuture said:
What do you use for your mop sauce while the brisket is cooking, Botch?
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I've never "mopped". I use a dry rub that I stole from a BBQ cookbook and have modified slightly. I serve the sliced brisket with another stolen Texas sauce that I've modified, but this particular brisket really didn't need sauce at all (the 2/3rds left over in the freezer can probably use it, though, once thawed/reheated).
 
Andz said:
I think I am going to let the northern hemisphere guys enjoy their 2 week BBQ season before I chip in.... what say you Aussies? :spank:
Click to expand...

Now that i've been turned into a starving , drooling mess im off to make some breaky :thumbup:........ Then i'll return to tell you all about Aussie 'barbie Qing' ;)

Sheesh what a thread to wake up to :drool:
 
This was a horrible time to read this thread... Its pouring piss out of a boot outside with ridiculous winds, I just finished my workout so I'm hungry, can't cook outdoors in this weather (at least isn't worth it), aaannnddd still have to go to the grocery to get something to cook anyway.

All that stuff looks delicious. I guess I just grill - but I do sear the outside and then put the flame on low to cook the inside.
 
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