BBQ's (Again).......Damn you Darth!

You'll never want to cook with gas again.

 

For serious cooking, when flavor matters, charcoal beats all.

Gas is convenient and a good substitute for most people most of the time. I don't bother with charcoal when I just want a couple of burgers after work.

But when I am cooking for real, when it's planned in advance, when company is coming over, or when I just want it to taste good, NOTHING beats the taste of ribs, steak, burgers and chicken over coal.

Darth knows his stuff.

 

Just tell her how much money you saved buying the Big Green Egg instead of a Kamado

http://cgi.ebay.com/Kamado-7-Charcoal-Ceramic-BBQ-Grill-Free-Shipping_W0QQitemZ110247109776QQihZ001QQcategoryZ20723QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

 

Doesn't look like you can get alot of food on there at once??

 

Gas vs charcoal:


http://ferrarichat.com/forum/showthread.php?p=67320549#post67320549

 

+1 Plus they're so much cheaper than gas grills. I love our charcoal grill. Wouldn't buy a gas one if I got it for 90% off.

 

[Obligatory Grillin' and BBQin' are 2 different things post]

What charcoal, wood or combination thereof is preferred amongst F-Chat's respective:

Grillers
BBQers

 

When grilling I prefer hardwood chunk charcoal.

When BBQ'n I use hickory or oak wood. I have been known to stretch to wood by using some hardwood charcoal.

For Dutch oven cooking its Kingsford briquets solamente.

Next topic: Dry rub or marinade?

 

Wow, didn't realize Kamado's are pricey! I have one that my dad brought in the early 70's and haven't been used since the mid 80's. I almost threw it away a couple of years ago.

It's in good shape except for rusting metal parts. Guess I'll look into cleaning it up and using again. It definitely uses less charcoal than a regular grill.

I've been lazy and using gas grills for years.

Probably not a lot of burgers or slabs of ribs, but we used to cook 20-25lb turkeys in ours.

 

The smokers is what really takes the food to a whole new level

 

Once you go BGE, you'll never look back.

There was a thread a while back where I touted the BGE.

 

You make the foods sound tasty just mentioning them!

 

You guys are on crack. To quote Hank Hill "propane lets you taste the meat, not the heat". Charcoal is for the people who can't afford a proper propane grill.

 

Peter, I got a Big Green Egg for Christmas. I've used about a bag and a half of charcoal so far, maybe I've used the thing 10-15 times. I definitely haven't mastered it yet. My favorite cook so far was a 9-lb pork shoulder I smoked, it took about 16 hours. It came out better than the BBQ available locally here. I've tried steaks, chicken and pork chops. Did a brisket that turned out OK, I was at Bill Tracy's this weekend and he did a brisket that was much better.

On the plus side it is very versatile. You can smoke or grill with it. There is a huge support network, if you get one let me know and I'll get you hooked up with some of the forums available. It is built to last a lifetime.

There are some negatives, there is definitely a learning curve--both for grilling and smoking. Also, be prepared to buy accessories. In addition to the basic egg cost you'll need a good electronic remote thermometer, ash tool and grate pliers. I sprung for the cast iron grate because I like big sear marks on my steaks. You'll need to buy lump charcoal, the Big Green Egg brand is OK but also the Fresh Market brand is very similar for about a quarter of the price. Finally you'll need different chunks of wood so when you do your smoking you can get the flavor you want.

 

you think your cheap ??????????
my grill was obtained from someone that works for me, used, and free........seriously !!

 

Thanks Duane!
I recently got a relatively cheap electric smoker that I use with soaked Hickory chunks (from Home Depot). I think you can cook really well on any of the grill types. The key is the cut of meat, the temperature, time to cook, cooking moist, and smoke flavor. I read all about it on the internet!
The brisket this past weekend was much better than my first try at it, but it still has some room for improvement.
Next time it will be the full cut brisket with the full fat cap, and smoked for maybe 6 hours prior to the oven wrap.
It is also important to have the appropriate apron...
Here is out brisket pre-smoker...

BT
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I could tell that you marinated it. I tried a dry rub on the one I did, it worked great on the pork but I think beef needs a marinade. Next brisket will have the full fat cap and get marinated for 4-5 hours before the smoke. Hickory and oak is the way to go, I have some mesquite but it's really too strong for pork or beef.

 

Hiya Gator, can you post the names of the forums you find useful? (or PM to me). Thanks.

 

www.eggheadforum.com

been around for years, hosts events, etc. Great resource for help with the BGE.

 

hahahahahahahahahahahahaha

 

Bubbles posted one, there is another forum I can't remember, it is on my favorites at home, I'll post it tonite.

 

Does anyone have one of these Brinkmann Southfork smokers? I'm thinking about buying one.
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