Calling all the pit masters

Amateurs.....

 

what is this grilling you are talking about?

 

I need to get a new grill. Should I spring for a big green egg? Is it suitable for steaks/burgers/etc, or if that's what I typically grill should I just get another propane grill?

 

Green eggs ate awesome for that and smoking. And stuff like making pizza

 

Had Rocketman95 and a few other friends over Saturday for the Final 4 games. Fired up the smoker and did 3 beer can chickens. We also threw on some buffalo and venison sausage from Midway food market in Katy. Put the chicken on for 3.5-4 hrs anywhere from 225-250 degrees, threw the sausage on for about 1 hr. I used the Garlic rub from the Salt Lick that you can find at HEB, just make sure you get between the skin and the meat. I did have to inject the chicken with a small amount of margarine since my temp gauge has come loose and I don't really know what the exact temp is. I have done it enough where a can eyeball the chicken and tell when it is done. The food turned out much better than the Rockets game that night.

 

You might look into getting a pellet grill like a Traeger. I love mine and pretty much use it for everything. From chicken to brisket to skillet corn bread. The only time I touch my gas grill is if I want to sear steaks as the Traeger only hits to about 450*.

 

Midway butchers do it right.

 

Fired up the pit on Sunday and smoked a 18 lb turkey. First time smoking a turkey but it turned out great! Brined it for 18 hours, then used dry rub under and on skin. Smoked for 10 hours at 220-230 degrees breast side down. I am thinking that I should brine my whole chickens as well, does anyone else brine chickens? They cook for only a few hours and I am wondering if it will make a real difference.

 

i may get flamed for saying this, but the best brisket in the country may no longer be in texas. head on over to 2nd avenue and east 6th street in NYC for:

http://mightyquinnsbbq.com/

was there yesterday (not my first trip) and it's truly world class.

Slide show:

http://newyork.seriouseats.com/2013...ue-east-village-brisket-ribs-pulled-pork.html

 

It makes a difference on everything from chicken t*tties to shrimp.

 

Lofl!

 

yeah...you're wrong

 

go, taste, you'll come back a changed man.

 

Thanks MoonDogg, I will definitely do that next time. Back to the turkey, someone suggested that I wrap the turkey in a cheese cloth to hold in moisture. Would this help? Moisture was not an issue but the more the better.

 

Doubtful

 

cheesecloth works well for holding in the moisture. Take it off a little while before the turkey is done so you will get some nice color.

Nothing personal, but....

 

I doubt I'll ever head up to NYC anytime soon, but thanks. There's somewhat of a BBQ movement up there - probably because it wasn't very common. There's a place I read about not too long ago called BrisketTown that a guy opened up after trying Mueller's BBQ and talking to them on photography tour in the South. He instantly became hooked on BBQ and decided to try his hand at it.

 

Lol...what Behad said.


Im a big fan of water smoking turkeys...talk about moist...omg. the juice is literally dripping out of it.

 

I'm not sure you can improve your chicken, dude.

 

That time of year again! Weather is going to be perfect tomorrow to fire up the smoker. Just wish the Rockets game was on Saturday, that would be great day!