Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
-
Going for the double indirect heat method today using the slo roller then deflector plates above. Two lumps of apple wood, two of pecan.
Hey Alex! great to see you are getting use out of your Big Joe. just a few pointers if I may. Don't use that much fire wokkels to start your kamado and don't use them all on different spots in your charcoal. Try keeping your initial fire local to one spot. This wil make it easier for the hotspot to spread and keep moving trough the rest of the charcoal. Otherwise, you might limit the fire from spreading and moving around freelee.
You can spread your wokkels around like that if you want to create a big surface of lit coals when you want to grill something or if you need to get to a high temp quickly and don't need it for long periods of time, otherwise, you are best with fewer hotspots.
second tip, don't put your smokewood at the bottom of your basket but rather at the top. you start your fire at the top, so add the wood to the top just before you place your meat on it. Might not see too much smoke otherwise.
keep the fire going!
-
Nice tips, thanks @scarfmace
-
Just showed Laura this picture of the food and she noticed the plate. @mclaincausey Where did you find it? She’s wants one…
-
They’re by these guys:
And my wife got them at a bougie Williams-Sonoma kind of store in Boulder called Peppercorn.
Congratulations and kudos on the amazing birthday present—a gift that will keep on giving for the rest of your life, @goosehd !
-
Googling “green Intrada plate” was fruitful
E.g.,
https://www.intradaitaly.com/category/italian-dinnerware/baroque-green/
https://www.distinctive-decor.com/intrada-italy-baroque-green-dinnerware.html
-
@Jett129 yes. I’m using hickory chunks soaked in water and I covered the roast in a mustard and rub last night.
Brought the roast out to warm to room temperature while I got the coals started and to temp this morning. Grill is holding at 230F right now.
I’ll get a spray ready. Thanks for the tip!
-
One of my go-to low and slow resources is Meathead at https://amazingribs.com @goosehd
He works with food scientists and usually has good recipes and guidance that I use as a base.
-
@mclaincausey Great resource and I’m aimlessly wandering around choosing my diet for the next couple of months and working on plans to visit a cardiologist afterwards
Can’t wait until squash, zucchini, and eggplant are in season.
-
Yeah I know man. This shit ain’t healthy damn it!
Jerk chicken is always a nice heart healthy option, or smoked wings that you finish at high heat. Agreed on grilling the veggies. The beauty of that bge is you an do it all!
-
Ya did it homes!!
