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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

    General Chat
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    • Clint_DC
      Clint_D
      啓蒙家
      Joined:

      I agree with a lot of the points Mclain brought up about the Primo, I have one of the Junior sized ones and the oval shape is incredibly handy as well as being able to flip the grates. I'm envious of my neighbor's KJ XL, the hinge design is much better designed than the BGE and the gasket material is woven stainless steel so it's not a wear item like a typical gasket would be. I use my Large BGE the most and it's a fine product but if I was in the market for a new one, I'd go with either the KJ XL or a Large Primo.

      ATX IH Hoarder

      last edited by 1 Reply Last reply Reply Quote 0
      • AlexA
        Alex
        IHUK Crew
        Joined:

        Delivered and built @mclaincausey @LewisStonehouse  😉

        We seasoned it but then i had to head off to do something else, so still waiting to try the first meal cooked on it.

        last edited by 1 Reply Last reply Reply Quote 1
        • mclaincauseyM
          mclaincausey
          見習いボス
          Joined:

          Nice! OK Joe’s has a good reputation and the walls look decent thick. I’m sure it’s gonna produce great food and looks to be capable of direct cooking too.

          Think it, be it.

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          • AlexA
            Alex
            IHUK Crew
            Joined:

            Happy Cinco de Mayo everyone!

            We’re smoking another pork butt at HQ today, this time carnitas style which will make the meat part of burritos. Marinated in orange and lime juice overnight, then dry rubbed with salt, pepper, sugar, chipotle, garlic, onion, oregano and chilli powders.

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            • AlexA
              Alex
              IHUK Crew
              Joined:

              Going for the double indirect heat method today using the slo roller then deflector plates above. Two lumps of apple wood, two of pecan.

              last edited by 1 Reply Last reply Reply Quote 0
              • AlexA
                Alex
                IHUK Crew
                Joined:

                Got the prep and fire work done in an hour or so, pork went on at 7am. Will post some updates in due course!

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                • J
                  Jett129
                  見習いボス
                  Joined:

                  Making me hungry. Bet that’s gonna be great.

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                  • manufc10M
                    manufc10
                    Iron Heart Deity
                    Joined:

                    I had no idea that Cinco de Mayo was celebrated in the UK.

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                    • AdamCA
                      AdamC
                      IHUK Crew
                      Joined:

                      @manufc10 I am not sure it is really, but we do not need an excuse for a burrito night  😉

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                      • AlexA
                        Alex
                        IHUK Crew
                        Joined:

                        One for breakfast this morning..

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                        • AdamCA
                          AdamC
                          IHUK Crew
                          Joined:

                          Brilliant night all round.  As always, the food was on point!  Chef @Alex slow cooking the pork and Chef Kira doing all of the other components and construction…with a few beers for good measure.  Thanks guys...

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                          • JoshCJ
                            JoshC
                            IHUK Crew
                            Joined:

                            Another great evening at IHUK

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                            • jtbel1988J
                              jtbel1988
                              Raw and Unwashed
                              Joined:

                              @Alex - I find the double indirect method pretty useful to generate more airflow… but damn does it use a lot of fuel. Almost 2x the burn rate when cooking ~275

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                              • manufc10M
                                manufc10
                                Iron Heart Deity
                                Joined:

                                @AdamC:

                                @manufc10 I am not sure it is really, but we do not need an excuse for a burrito night  😉

                                You are 100% right about that @AdamC !!!  🙂  Couldn't agree with you more.

                                I don't see any Tapatio or Valentina up in that mix though  ;).  Is Mexican hot sauce something that's readily available in England?  Genuine question, I'm genuinely curious about that.

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                                • J
                                  Jett129
                                  見習いボス
                                  Joined:

                                  Looks like you got a really nice smoke ring on the meat. What was your cooking time,and did you need to re-fuel? Making burritos is a great idea.

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • AdamCA
                                    AdamC
                                    IHUK Crew
                                    Joined:

                                    @manufc10 Padmore made some homemade hot sauce, 2 different kinds and they were both a success!

                                    @Jett129 it was slow cooked for around 12 hours I think but @Alex will correct me if im wrong

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                                    • J
                                      Jett129
                                      見習いボス
                                      Joined:

                                      Made short ribs this weekend. Seasoned with Salt,Pepper,Onion,Garlic and Paprika. It was my first cook using the Jealous Devil charcoal and it worked like a charm,keeping my indirect cooker at a consistent 275 for the approximately 5hr cook. @mclaincausey I noticed your Short Ribs had 4 bones. We’re they Chuck or Dino ribs. These were delicious. Like having Mini-Briskets. Made 2 racks. 

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                                      • mclaincauseyM
                                        mclaincausey
                                        見習いボス
                                        Joined:

                                        That looks amazing!

                                        Glad the JD worked out! My favorite and I can't wait to run out of BGE and get back into it. Counterintuitive to me that those massive chunks burn so evenly.

                                        I did a short rib plate, which to my understanding is what is used quite often for TX style low and slow beef ribs. After trimming I think mine was like 5lbs. I got it from a local butcher for about $60.

                                        Dalmation rub, 225F, no wrap until a cambro for an hour at 206F, vinegar solution spritzes. Next time I will pull sooner as I felt they dried out too much (the recipe I adapted was at 300F pit temp so maybe that's why she had a higher temp to pull it at), and after that I will start playing with the temperature–if I can cook at 300F that means a shorter cook, which is always welcome. I don't want to change more than one factor at a time, but I felt like they were ready at around 200F on my thermometer.

                                        @Jett129

                                        Think it, be it.

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                                        • J
                                          Jett129
                                          見習いボス
                                          Joined:

                                          My 2 racks were about 6lbs total and also about $60 from my local butcher. I hit a really bad stall at about 160 degrees. Took 2 hours to get through it. The ribs in the picture eventually made it to 192 degrees. I couldn't get the other rack past 175 so I wrapped them and finished them in the oven(Texas Crutch).I use a drip pan with water and bourbon,might try a little Mezcal next time. I also spritzed with a mixture of apple juice and water,as I don't like vinegar in my BBQ. They were totally moist. Used Pecan and Hickory chunks along with the JD charcoal. Coated them with hot sauce before applying the spices,which were applied individually as opposed to a rub so I could better control the amounts. And last but not least also a firm believer in never changing more than one thing.

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                                          • J
                                            Jett129
                                            見習いボス
                                            Joined:

                                            last edited by 1 Reply Last reply Reply Quote 0
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