Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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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…
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Rotisserie bone in prime rib on the Breeo.
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Did two smaller butts to maximize bark ratio.
Pulled pork and fixins leftover hash the next morning.
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@mclaincausey I’m finishing a 4 hour stall and drooling…Good job and nice butts
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What the hell did I do wrong? Grill temp and the surface is 220-250. Indirect set up with a drip tray filled with water. Two butts on the grill almost touching but some space (~1-2 inches).
Sprayed 3 times throughout with apple spray.
This is taking forever…currently 13 hours. Butts are 4.5-6 pounds.
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I don’t think you did anything wrong. Might be the fact that you had 2 Butts in there. I don’t know if it’s the angle of the pictures but the look like they would weigh more than about 5lbs,in other words they look pretty big. I find pork to be the most forgiving of all meats on that it’s pretty hard to mess up,and believe me I’ve tried. I tend to cook between 250-275 and will refuel during the stall,and it will still take 2 hours. An 8lb bone in butt once took me 12 hours and I ended up wrapping it and putting it in the oven. I use a drip pan with cold water and bourbon,but I feel that it heats up pretty quick which would negate any cooling effect. Like Aaron Franklin says …”It takes as long as it’s gonna take”
