sketch Posted August 25, 2019 Report Share Posted August 25, 2019 (edited) did a long day a grilling and chilling. Sholder pulled at 5:50 hrs/min at 203* smoked was a bit of a pain in the ass.. but it made a day of it. bark is there not to big and crusty like I like it. letting it sit in a cooler while i grill some corn👍 3hrs in.. Edited August 25, 2019 by sketch good shits! Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 26, 2019 Report Share Posted August 26, 2019 (edited) I’d eat it, looks good. A propane grill you won’t get the dark color. Edited August 26, 2019 by Sisco Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted August 26, 2019 Report Share Posted August 26, 2019 24 minutes ago, Sisco said: A propane grill you won’t get the dark color. Got it on mine, 8 hrs at as close to 275 as I could mange and kept the smoke rolling all day, foil packets of pellets and apple chips. Basted it in the drippings every hour or so, also foiled up about every air gap feasible. Quote Link to comment Share on other sites More sharing options...
sketch Posted August 26, 2019 Report Share Posted August 26, 2019 had atleast a 1/4" of red smoke ring👍the bark is awesome, lots of hickory throughout the meat and especially the bark. gonna go bigger next time 🍻 Quote Link to comment Share on other sites More sharing options...
shepp Posted August 26, 2019 Report Share Posted August 26, 2019 They both look great boys!! @jtallen83 you need some of that death dust, if not in your rub add a dash to some of your bbq sauce, little dab will do ya. The thing I like about it is isn’t not just heat it has great flavor Quote Link to comment Share on other sites More sharing options...
washguy Posted August 26, 2019 Report Share Posted August 26, 2019 Big boys use crucible ghost Chile ...Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted August 26, 2019 Report Share Posted August 26, 2019 40 minutes ago, washguy said: Big boys use crucible ghost Chile ...Wash I ate a hot chicken tamale and shit fire yesterday, I don’t need anymore of that Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 26, 2019 Report Share Posted August 26, 2019 JT and Sketch are 308AR BBQ school graduate fellows now. And I am eating shredded pork BBQ every day this week! Quote Link to comment Share on other sites More sharing options...
sketch Posted August 27, 2019 Report Share Posted August 27, 2019 2nd that Sisco. and thank you. Ill say i gave it hell! Imagine a smokey grill ment for this wouldn't have taking a better part of my day, but i got in a few bee attacks a few uknown flying basterds, and two net flix shows. Oh shits that made it a day off I think? Is this what you do after graduated.. hell yeah beers stared at 1300👍🍻🇺🇸 Quote Link to comment Share on other sites More sharing options...
unforgiven Posted August 28, 2019 Report Share Posted August 28, 2019 They grow up so fast Quote Link to comment Share on other sites More sharing options...
shepp Posted August 28, 2019 Report Share Posted August 28, 2019 Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted August 28, 2019 Report Share Posted August 28, 2019 1 hour ago, shepp said: I bet one of those grills would make things simpler........🤔 #2 down, I'm told for sure three more, gotta dance with who I brung. Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 29, 2019 Report Share Posted August 29, 2019 Your doin it. Looks great. Shouldn’t be looking at it as I am on a 36 hour fast. Quote Link to comment Share on other sites More sharing options...
sketch Posted August 29, 2019 Report Share Posted August 29, 2019 Nice meet Jt ! you got this down to a threepeet!!🍻 Quote Link to comment Share on other sites More sharing options...
washguy Posted August 29, 2019 Report Share Posted August 29, 2019 (edited) On 8/24/2019 at 11:58 PM, DNP said: @washguy swore to me 203 was perfect. I think he was fuckin with me. No way was I fukkin with you brother 203 perfecto.....200 perfecto 205 a lil hot Wash Edited August 29, 2019 by washguy Quote Link to comment Share on other sites More sharing options...
98Z5V Posted August 29, 2019 Report Share Posted August 29, 2019 What the hell have we come to, when 203 degrees is perfect, but 205 degrees is disaster. You digital thermometer fuckers with to-the-minute grilling/smoking times, relayed to your smart phone... Are you guys winning prize money off this shiit?... You have a show on some "grilling network" that nobody knows about? Can you guys cook on a Weber charcoal grill, these days?... This thing, here... Quote Link to comment Share on other sites More sharing options...
98Z5V Posted August 29, 2019 Report Share Posted August 29, 2019 If you were completely disconnected from "wireless," could you still cook? Can you handle a campfire-cook? If the lights go out, do you have something that will cook food outside, with WOOD? I'm just wondering what the real "mastery level" is here. In days past, @DNP and I buried shiit in the ground for a day, covered in the embers of a roaring campfire the night before, buried in sand for a day-long-cook... you could cut through the pork rib bones with a plastic picnic fork, and a turkey just sucked - you couldn't pull a leg bone without all the meat falling off... You digital fuckers are gonna die when the world ends - you need to start a fire (first), then cook off that bitch... I hope y'all didn't forget your past, with all the digital shiit... Homos... Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 29, 2019 Report Share Posted August 29, 2019 1 hour ago, 98Z5V said: If you were completely disconnected from "wireless," could you still cook? Can you handle a campfire-cook? If the lights go out, do you have something that will cook food outside, with WOOD? I'm just wondering what the real "mastery level" is here. In days past, @DNP and I buried shiit in the ground for a day, covered in the embers of a roaring campfire the night before, buried in sand for a day-long-cook... you could cut through the pork rib bones with a plastic picnic fork, and a turkey just sucked - you couldn't pull a leg bone without all the meat falling off... You digital fuckers are gonna die when the world ends - you need to start a fire (first), then cook off that bitch... I hope y'all didn't forget your past, with all the digital shiit... Homos... This my friend is what you need. It is called the “Akorn”. It grills, smokes, everything in between, using lump charcoal and real wood. Sold my tower smoker and is all I use now. Incredible oxygen and moisture control. Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted August 29, 2019 Report Share Posted August 29, 2019 6 hours ago, 98Z5V said: If the lights go out, do you have something that will cook food outside, with WOOD? This is a pure mesquite wood fired grill. I have cooked everything from hamburgers and hot dogs to chicken, steaks and pork ribs on it. These are pork tenderloin pieces. Quote Link to comment Share on other sites More sharing options...
RedRiverII Posted August 29, 2019 Report Share Posted August 29, 2019 (edited) 5 hours ago, Sisco said: This my friend is what you need. It is called the “Akorn”. It grills, smokes, everything in between, using lump charcoal and real wood. Sold my tower smoker and is all I use now. Incredible oxygen and moisture control. I ain't particularly sure Sisco, but the setup might be the third 'FatBoy' missing since WWII. I'd be careful. Edited August 29, 2019 by RedRiverII Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted August 29, 2019 Report Share Posted August 29, 2019 8 hours ago, 98Z5V said: you need to start a fire (first), then cook off that bitch... Funny you say that, I wanted to do this 5 pork butts thing all at one time, Iowa farmer old school, dig a pit in the backyard, big ass fire, throw in some big round rocks with MORE wood, level an even bed of coals and rocks, line hole with green corn stalks, wrap the meat in wet burlap, pile it up, corn, potatoes, carrots, etc. top with stalks, layer of damp cloth, big sheet of roofing tin, bury, dig up and eat in about 10-12 hours. Used to do this with 75 pound or so whole hogs. I was told no digging in the backyard by the wife, 😤 Also reminds me I have to get more Altoids tin fire starter kits for the kids at Christmas, hands down the ones I handed out last year were a hit still here the women telling me it will be my fault when something burns down. Thought about showing them friction fire but then I remembered how bad making a friction fire sucks, we'll just talk about that one............... Quote Link to comment Share on other sites More sharing options...
mrmackc Posted August 29, 2019 Report Share Posted August 29, 2019 7 hours ago, Sisco said: This my friend is what you need. It is called the “Akorn”. It grills, smokes, everything in between, using lump charcoal and real wood. Sold my tower smoker and is all I use now. Incredible oxygen and moisture control. Guarrenteered not to slip, slide, drip snot, bleed, blister, come, or sling gravel? That about does it all for me! Quote Link to comment Share on other sites More sharing options...
washguy Posted August 29, 2019 Report Share Posted August 29, 2019 3 hours ago, mrmackc said: Guarrenteered not to slip, slide, drip snot, bleed, blister, come, or sling gravel? That about does it all for me! Mrmac looks like a green egg knock off ......is it lined like a green egg? ? wash Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 29, 2019 Report Share Posted August 29, 2019 50 minutes ago, washguy said: Mrmac looks like a green egg knock off ......is it lined like a green egg? ? wash Actually a Green Egg is a knock off itself of a Komodo oven. The Acorn is similar, but instead of ceramic, it is twin walled insulated steel to retain heat. And costs a third of a Green Egg. Quote Link to comment Share on other sites More sharing options...
Sisco Posted August 29, 2019 Report Share Posted August 29, 2019 (edited) 8 hours ago, RedRiverII said: I ain't particularly sure Sisco, but the setup might be the third 'FatBoy' missing since WWII. I'd be careful. My father was in ordnance after WWII. He had the Acorn laying around. We don’t use charcoal, it cooks by radiation. It also explains why our family dog had two heads. Edited August 29, 2019 by Sisco Quote Link to comment Share on other sites More sharing options...
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