Grilling

[sketch]

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!

[Sisco]

I’d eat it, looks good. A propane grill you won’t get the dark color.

Edited August 26, 2019 by Sisco

[jtallen83]

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. 

[sketch]

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 🍻

[shepp]

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 

[washguy]

Big boys use crucible ghost Chile   ...Wash

[shepp]

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 

[Sisco]

JT and Sketch are 308AR BBQ school graduate fellows now. And I am eating shredded pork BBQ every day this week!

[sketch]

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👍🍻🇺🇸

[unforgiven]

They grow up so fast 

[shepp]

[jtallen83]

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.

 

[Sisco]

Your doin it. Looks great. Shouldn’t be looking at it as I am on a 36 hour fast.

[sketch]

Nice meet Jt ! you got this down to a threepeet!!🍻

[washguy]

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

[98Z5V]

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...

[98Z5V]

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... 

[Sisco]

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.

[Armed Eye Doc]

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.

[RedRiverII]

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

[jtallen83]

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...............

[mrmackc]

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!

[washguy]

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

[Sisco]

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.

[Sisco]

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