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    Iron Heart Fall/Winter 2025 Live Reveal - Thursday 12th of June at 1700BST

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

    General Chat
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    • ChapC
      Chap
      見習いボス
      Joined:

      @mclaincausey:

      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  😉

      God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

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      • DmartD
        Dmart
        啓蒙家
        Joined:

        @Chap that looks like a nice setup there. But, I thought chicken got „only“ neutered,  not BBQed @Nkwkfld

        last edited by 1 Reply Last reply Reply Quote 0
        • ChapC
          Chap
          見習いボス
          Joined:

          @Dmart:

          @Chap that looks like a nice setup there. But, I thought chicken got „only“ neutered,  not BBQed @Nkwkfld

          😃 that's been an other kind of chicken…  😛

          God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

          last edited by 1 Reply Last reply Reply Quote 0
          • mclaincauseyM
            mclaincausey
            見習いボス
            Joined:

            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

            Think it, be it.

            last edited by 1 Reply Last reply Reply Quote 0
            • ChapC
              Chap
              見習いボス
              Joined:

              @mclaincausey:

              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

              https://monolith-grill.eu/uk/barbecue-monolith-classic/

              God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

              last edited by 1 Reply Last reply Reply Quote 0
              • NikN
                Nik
                Raw and Unwashed
                Joined:

                @Dmart we were imagining getting two other pugs and naming them Beef and Pork

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                • DmartD
                  Dmart
                  啓蒙家
                  Joined:

                  That would be so cool!
                  I met a lab yesterday whose name was bourbon, was matching with my Bailey('s).

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                  • ChapC
                    Chap
                    見習いボス
                    Joined:

                    Are you guys using anything like https://bbqguru.com/ for your long jobs?

                    God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

                    last edited by 1 Reply Last reply Reply Quote 0
                    • goosehdG
                      goosehd
                      Mod Squad
                      Joined:

                      @Chap Here is the one @mclaincausey is using and recommended to me https://smobot.com/

                      "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

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                      • J
                        Jett129
                        見習いボス
                        Joined:

                        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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                        • LewisStonehouseL
                          LewisStonehouse
                          啓蒙家
                          Joined:

                          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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                          • mclaincauseyM
                            mclaincausey
                            見習いボス
                            Joined:

                            @seawolf:

                            @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

                            Think it, be it.

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                            • goosehdG
                              goosehd
                              Mod Squad
                              Joined:

                              First shot at a chicken on the green egg.

                              "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

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                              • ROmanR
                                ROman
                                Haraki san Prodigy
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                                Looks great. how was it.

                                last edited by 1 Reply Last reply Reply Quote 0
                                • goosehdG
                                  goosehd
                                  Mod Squad
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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…

                                  "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

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                                  • J
                                    Jett129
                                    見習いボス
                                    Joined:

                                    I find this to be very helpful. 

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • goosehdG
                                      goosehd
                                      Mod Squad
                                      Joined:

                                      @Jett129 Thank you and great reference!  So I took the chicken off at 163 and let it set for 15-20 minutes, but the temp definitely went higher as it set.

                                      What temp do you pull it off it you don't want to overcook it?

                                      "I don't give a shit what anyone else is doing, we will do what is best for us and our customers" - Giles P. :)

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • J
                                        Jett129
                                        見習いボス
                                        Joined:

                                        I smoke my chicken.  I sear it first and then smoke for 75 minutes. I don’t even temp check anymore,as it’s so consistently delicious. I do 2 zone cooking,and I have a drip pan underneath with bourbon and water. I cook on a PK360

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                                        • S
                                          Sage954
                                          Iron Heart Deity
                                          Joined:

                                          Rotisserie bone in prime rib on the Breeo.

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • seawolfS
                                            seawolf
                                            Mod Squad
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                                            oh man. That looks amazing!!

                                            “Good design is actually a lot harder to notice than poor design, in part because good designs fit our needs so well that the design is invisible” - Don Norman

                                            @zeebeeleather

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