The bbq photo & recipe thread
Discussion
I've just got one of these:
http://www.bbqdragon.com/
I'm using it with my Big Green Egg. It gets the Egg hot enough to cook pizza within 7 minutes of lighting. Awesome bit of kit.
http://www.bbqdragon.com/
I'm using it with my Big Green Egg. It gets the Egg hot enough to cook pizza within 7 minutes of lighting. Awesome bit of kit.
tomsugden said:
I've just got one of these:
http://www.bbqdragon.com/
I'm using it with my Big Green Egg. It gets the Egg hot enough to cook pizza within 7 minutes of lighting. Awesome bit of kit.
Looks interesting but really $60 for a fan? http://www.bbqdragon.com/
I'm using it with my Big Green Egg. It gets the Egg hot enough to cook pizza within 7 minutes of lighting. Awesome bit of kit.
Got up early on Sunday to get my weekend smoking in. Did 2 x pork shoulders and a brisket over hickory. About 10 hours in total, and foiled for the last 2 hours.
getting there:
Pork Butts about to be pulled:
All pulled and ready for the eating:
forgot to take a picture of the brisket before I cut it up, so here's 2 cut up for you:
getting there:
Pork Butts about to be pulled:
All pulled and ready for the eating:
forgot to take a picture of the brisket before I cut it up, so here's 2 cut up for you:
I use a home made rub made up of:
1/3 cup brown sugar
1/3 cup white sugar
Salt (I measure by eye as I don't like it to salty)
3/4 cup Paprika
1/2 cup garlic powder
Fresh ground black pepper (for as long as I can be arsed grinding)
Mixed herbs.
I cover the pork butts in rub and leave in the fridge overnight.
I brine the brisket overnight and then pay dry and cover in rub just before cooking.
I always trim the excessive fat from the brisket, leaving enough for the meat to self baste.
I take the pork off when the internal temp is 200f and the brisket at 190f
1/3 cup brown sugar
1/3 cup white sugar
Salt (I measure by eye as I don't like it to salty)
3/4 cup Paprika
1/2 cup garlic powder
Fresh ground black pepper (for as long as I can be arsed grinding)
Mixed herbs.
I cover the pork butts in rub and leave in the fridge overnight.
I brine the brisket overnight and then pay dry and cover in rub just before cooking.
I always trim the excessive fat from the brisket, leaving enough for the meat to self baste.
I take the pork off when the internal temp is 200f and the brisket at 190f
I usually like to keep it smoking for 3-4 hours, I like it very smokey. I've been using Hickory or when finances allow JD chips, but with my last order of Hickory I got a free sample of mesquite. I'm off to Atlanta next month so will be hitting up my smoking friends out there for ideas on how to use it.
I'll also be taking a trip to home depot for some more bbq gadgets, it's so much cheaper out there.
I'll also be taking a trip to home depot for some more bbq gadgets, it's so much cheaper out there.
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