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Old 06-08-2015, 10:50 AM
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Do we have any avid BBQers on here? I've been grilling for a few years now and finally got myself my dream grill! I picked up my Kamado Joe Classic on saturday and have done two different cooks on it. The first cook was a 9 hour bone in boston butt that I smoked with some hickory wood chunks atop the KJ lump. I cut cross hatches in the fat cap, rubbed with mustard and applied a rub. Under the rack for the for the majority of the cook was a pan of 2/3 water and 1/3 apple cider vinegar. Next time around I will use less moisture so I can get more bark. I also want to use peach wood as I have heard great review, hickory is not terrible but not great either IMO.

The second cook was kind of spur of the moment, my girlfriend wanted oysters and I was in the mood for tacos so we did a seafood dinner. I grilled her some oysters that I cooked with a garlic butter, then bacon wrapped scallops with the same garlic butter concoction and lastly some shrimp tacos!

I'm really happy with the grill and I'm looking forward to perfecting my pork butt.
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Old 06-08-2015, 10:50 AM
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More pictures.
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Old 06-13-2015, 10:18 AM
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Nice looking smoker/ grill. After charcoaling all my life, I picked up a propane charbroiler pit recently. I really miss the heavy smoke flavor in the meat that's not on the propane pit. It's faster, more easy to control temp, but just not the same lol. There's not really any place to put wood chips in it. One of my fav local resturants closed about a year ago. He did like 16 hour smokes. With three types of wood. Pecan, apple and something else. Man I miss that meat lol.
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Old 06-13-2015, 10:53 AM
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Okay you guys are making me hungry
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Old 06-14-2015, 09:09 AM
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Originally Posted by spookie View Post
Nice looking smoker/ grill. After charcoaling all my life, I picked up a propane charbroiler pit recently. I really miss the heavy smoke flavor in the meat that's not on the propane pit. It's faster, more easy to control temp, but just not the same lol. There's not really any place to put wood chips in it. One of my fav local resturants closed about a year ago. He did like 16 hour smokes. With three types of wood. Pecan, apple and something else. Man I miss that meat lol.
Check these out, might help you get some of that flavor back.

http://www.wholesalepatiostore.com/R...del-25076.html
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Old 06-15-2015, 08:38 AM
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I'm a steak guy, I run 2 weber kettles, one for meats and one for veggies.
I've done some smoking, but it's a pain with the kettles.

but I love steak more then pork (plus the local Spanish guys do a killer shoulder). not too mention the ease of doing a shoulder in a crock pot lol.

mostly porterhouses, some ribeyes and filet's when I can get a deal on them.


yummmm....bacon wrapped scallops..../ thread
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Old 06-22-2015, 03:23 PM
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I picked up a Traeger BBQ last summer. What a dream that lil sucker is.
I love doing smoked tri tip with bacon wrapped dates... so good (and now I'm hungry).
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Old 06-22-2015, 03:29 PM
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However, I still do my steaks inside on my cast iron skillet. Just a salt, pepper and smidgen of cayenne. I keep the skillet about 500-600 and cook 4 minutes a side for Med-Rare.

When they rest I kill the heat drop in butter, portobella mushrooms and a little red wine for about 5 mins. Nothing like a steak with sauteed mushrooms.
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Old 06-24-2015, 06:47 AM
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Well for father day I did some ribeyes, brats and a new treat I accidently discovered. Jalapeno Better Chedders. Their not hot, but mildly warm. To say their good is an understament. I went back to my old pit and it was great seeing that smoke rolling out of the lid. Though it did take me four hours to do all the meat. My propane grill had a window seat to the smoke show lol.

Oh don't forget! The 4th is coming up! Woohoo!
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Old 06-25-2015, 06:36 PM
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Awesome!
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Old 06-26-2015, 09:50 AM
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Everything I know about grilling, roasts, and BBQ comes from this book:

http://www.amazon.com/MEAT-Everythin...&keywords=Meat

He covers the real 5 food groups. Beef Pork Poultry Lamb and Veal.
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Old 06-29-2015, 03:01 PM
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Originally Posted by DesertRat View Post
Everything I know about grilling, roasts, and BBQ comes from this book:

http://www.amazon.com/MEAT-Everythin...&keywords=Meat

He covers the real 5 food groups. Beef Pork Poultry Lamb and Veal.
Love that book, LaFrieda is the man.
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Old 06-30-2015, 08:28 AM
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Those pictures made me hungry, I'm now thinking of having a barbecue this weekend.
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Old 08-25-2015, 03:06 PM
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Oh man, that ceramic egg. I would kill for one of those. Gets hot enough to do pizzas in just a few minutes. I've come really close to building an outdoor pizza oven for some time.
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Old 08-25-2015, 07:49 PM
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I've done a lot of country style pork ribs, got pretty good at it with propane. Then let them cool and throw on the grill with bbq sauce. The sauce sorta fries into the meat as the fat renders off... finger lickin good! Will try these again over charcoal soon.

Recently switched back to charcoal, still experimenting. Did just do a pretty good shoulder, but a little differently. I have one of those small offset charcoal smokers, which aren't efficient at all... So we just did a mild rub, covered the shoulder and cooked in the oven for about 8-9 hours. Drained, pulled,, and added chicken broth and then finally smoked in the pan for about an hour. Hate to admit this, but it was really good for such an easy method...

Since getting back into smoking, and switching to charcoal, I have also been using an electric charcoal starter. If anyone is familiar, I could really use some input on when it's safe to throw the coals in the smoker. Do they have to be completely gray? I have been throwing them in once they get lit and have built up some heat. Is this safe since I'm not using lighter fluid? Haven't gotten anyone sick yet, but really nervous about it.

Nice thread!
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