Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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For pork and chicken, this is my favorite: https://hogsfly.com/order/rendezvous-seasoning/
A Greek immigrant (Charlie Vergos) who pioneered the Memphis dry style of ribs came up with this, and it is very unusual, incorporating spices that were not at all traditional in BBQ at the time from BBQ, Greek, and Cajun traditions. It is really fantastic! I am normally a DIYer on such things but this is great out of the can. However, to give you an idea of what it's all about and to provide a DIY option, here's a recipe–I have not used it and so I cannot speak to its authenticity: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/rendezvous-style-memphis-rub-recipe/
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For pork and chicken, this is my favorite: https://hogsfly.com/order/rendezvous-seasoning/
A Greek immigrant (Charlie Vergos) who pioneered the Memphis dry style of ribs came up with this, and it is very unusual, incorporating spices that were not at all traditional in BBQ at the time from BBQ, Greek, and Cajun traditions. It is really fantastic! I am normally a DIYer on such things but this is great out of the can. However, to give you an idea of what it's all about and to provide a DIY option, here's a recipe–I have not used it and so I cannot speak to its authenticity: https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/rendezvous-style-memphis-rub-recipe/
Nice… will try to get it here. Otherwise you will have to find some space in your luggage when coming over in September
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Speaking of premade ingredients from Memphis area restaurants, this one is amazing on burgers and potatoes, though quite salty so you have to be careful: https://hueyburger.com/seasoning/
@Chap I had missed your lovely setup shot. Is that a circular or ovoid kamado? I don’t recognize it but it reminds me of my Primo Oval
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Speaking of premade ingredients from Memphis area restaurants, this one is amazing on burgers and potatoes, though quite salty so you have to be careful: https://hueyburger.com/seasoning/
@Chap I had missed your lovely setup shot. Is that a circular or ovoid kamado? I don’t recognize it but it reminds me of my Primo Oval
Thx @mclaincausey it's circular… brand's called Monolith I think it's more based in the European market
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@Dmart we were imagining getting two other pugs and naming them Beef and Pork
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Are you guys using anything like https://bbqguru.com/ for your long jobs?
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@Chap Here is the one @mclaincausey is using and recommended to me https://smobot.com/
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When I’m not making my own rubs or sauces,I rely on www.burntfingerbbq.com They’ve won first place at Memphis in May on more than one occasion. Love their Smokey Kansas City Spice Rub.
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Just dropping a quick coal recommendation. I’ve always used the KJ big block, which I’ve found to be pretty good. Spotted the Big K restaurant grade in the local supermarket at £22 for 15kg (vs around £25 per 9kg for KJ BB). It’s absolutely excellent:
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@Filthy:
Can you guys recommend a good grill like that one that isn't 12 hundred dollars?
In short. No
The classic Weber Kettle Grill is about $150 and will serve you very well!
I was going back through this thread to look at BBQ porn and never saw any of this. Weber kettles are terrific and incredibly flexible for indirect and direct applications, and you can add a Smokenator Classicto convert them into a water smoker to make them even better at indirect applications. The picture is showing no tpo grate, but the Smokenator is designed to fit under the hinged wings on the sides of the top grates, which is how I ran mine. They work great! I used to smoke spare ribs, butts, and chicken all the time on there. Easy to do multi-zone and finish off smoked chicken wings, for example, on direct heat to give them some texture. @Filthy
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Looks great. how was it.
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For the first attempt, flavour was very good and the chicken was tender and moist. I pulled the chicken off the grill at 163 degree and let it set, but I wish I had pulled it off just a little sooner. 90% of it was perfect, but you can tell it was just starting to overcook when we ate it.
As a novice to the green egg and these style grills I can see why they are so popular. Very easy to use and they turn out exceptional products. The pulled pork last weekend was outstanding and the chicken is too. A few corrections and I think the next one will be perfect.
I'm heading out tomorrow in search of some different wood chips for smoking. I normally use hickory and mesquite, but want some pecan and apple (if I can find it here). My wife's family owns quite a large apple orchard, so maybe I will just make some of my own.
Very fun and a great new way to grill. Love the convenience of gas, but the flavour of charcoal can't be beat.
Now bring on the vegetables…
