Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[tooge]

Originally Posted by Dadkc

Smoked bologna, first a layer of mustard then a layer of Jack Stack bbq sauce, then a generous rub with Meat Church’s Holy Cow. On to the Traeger, using hickory pellets, 2 hrs at 225’ then 30 minutes at 325’.


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That looks good. However, why do Traeger guys always say "on the Traeger" rather than on the smoker? I have a Grilla OG. I never tell people I'm bout to throw some ribs on the Grilla. LOL.

[Buehler445]

Originally Posted by tooge

That looks good. However, why do Traeger guys always say "on the Traeger" rather than on the smoker? I have a Grilla OG. I never tell people I'm bout to throw some ribs on the Grilla. LOL.

Back in the day I took a good level of shit for doing “cheater Q” by the hardcore fire tenderers. I wasn’t being cocky I was just trying to get started and asking questions. I didn’t figure I could get the meat right AND do a good job tending fire.

So part of it might be that. Because to some a Treager isn’t a smoker.

[Pepe Silvia]

Jack Stack BBQ

Brisket Sandwich and a Baked Potato.

[GloryDayz]

Originally Posted by Buehler445

Back in the day I took a good level of shit for doing “cheater Q” by the hardcore fire tenderers. I wasn’t being cocky I was just trying to get started and asking questions. I didn’t figure I could get the meat right AND do a good job tending fire.

So part of it might be that. Because to some a Treager isn’t a smoker.

As a dude who recently had a side smoker and a charcoal tailgating ball grill, still have an electric Cuisinart a vertical smoker, now more recently a Louisiana Grills pellet smoker and now a Blackstone, I can attest to wood snobs. I'm still friends with them, but man oh man can they get weird when you ask a simple question.

[GloryDayz]

Oh, and chile rellenos with green sauce at Carmen's in Lee's Summit for a robotics team fundraiser.

[myselff77]

Originally Posted by GloryDayz

As a dude who recently had a side smoker and a charcoal tailgating ball grill, still have an electric Cuisinart a vertical smoker, now more recently a Louisiana Grills pellet smoker and now a Blackstone, I can attest to wood snobs. I'm still friends with them, but man oh man can they get weird when you ask a simple question.

So with those smokers, do you notice a noticeable difference and which is your favorite? I've thought about adding a offset/side smoker to go along with my Kamado Joe.

[GloryDayz]

Originally Posted by myselff77

So with those smokers, do you notice a noticeable difference and which is your favorite? I've thought about adding a offset/side smoker to go along with my Kamado Joe.

The vertical smoker is good and if I use a smoke tube lit twice I get plenty of smoke with almost zero mess, clean-up, or maintenance. The Louisiana Grills Black Label pellet smoker does a much better job, if far more versatile, but comes along with the need to clean and the expense of pellets (it's not small, so it uses some pellets).

I'm at the age where pellets for great cooks, and electric vertical for good enough cooks, is the only way to go, I'm personally done with sticks and charcoal.

As for the flavor, I'd say the ease and accuracy of a pellet smoker let's most people get the results many pros get, and the bigger difference is the prep of what's being cooked, not the smoker/grill. IOW, those ribs I made the other night and the pichanhas I've been making, are every bit as good as anything I've tasted coming off of stick and/or charcoal smokers.

[scho63]

Free meal and drinks in American's Admiral.Club in Atlanta.

Cheese tortellini in pesto, beef bourguignon, brie, gouda, mozzarella, feta marinated in chili oil, salami, prosciutto, orzo salad and a nice Chardonnay.

Now in a taxi on way to hotel dealing with shitty Atlanta traffic.

[tooge]

Originally Posted by GloryDayz

The vertical smoker is good and if I use a smoke tube lit twice I get plenty of smoke with almost zero mess, clean-up, or maintenance. The Louisiana Grills Black Label pellet smoker does a much better job, if far more versatile, but comes along with the need to clean and the expense of pellets (it's not small, so it uses some pellets).

I'm at the age where pellets for great cooks, and electric vertical for good enough cooks, is the only way to go, I'm personally done with sticks and charcoal.

As for the flavor, I'd say the ease and accuracy of a pellet smoker let's most people get the results many pros get, and the bigger difference is the prep of what's being cooked, not the smoker/grill. IOW, those ribs I made the other night and the pichanhas I've been making, are every bit as good as anything I've tasted coming off of stick and/or charcoal smokers.

Yeah, I did competition BBQ for about 20 years. We used WSM units for our comp meat and a large Ok Joes side box stick burner for the masses at our party. I find ZERO differnce in my ribs. butt, brisket, and chicken on the Grilla OG, which is a pellet grill. The ease of the prep and fire control is a game changer. I kept one of my WSMs thinking I'd use it on occasion, but I've only used it once in the past 5 years and that was because of the amount of food I cooked for a larger event where I needed two smokers.

[DrunkBassGuitar]

this is not the thread to be reading while dieting

[GloryDayz]

Originally Posted by tooge

Yeah, I did competition BBQ for about 20 years. We used WSM units for our comp meat and a large Ok Joes side box stick burner for the masses at our party. I find ZERO differnce in my ribs. butt, brisket, and chicken on the Grilla OG, which is a pellet grill. The ease of the prep and fire control is a game changer. I kept one of my WSMs thinking I'd use it on occasion, but I've only used it once in the past 5 years and that was because of the amount of food I cooked for a larger event where I needed two smokers.

This. Let the competitors, many of whom are my friends in the KCBS community, but I'll stick with my pellet and electric smokers and blackstone. Their stuff IS better than mine, but it's not the grill(s) that are the difference, it's the passion and time they put into each cook.

[GloryDayz]

Originally Posted by DrunkBassGuitar

this is not the thread to be reading while dieting

If you're doing Keto or the Carnivore diet, you're in the perfect place.

[Pepe Silvia]

I had BBQ at Jack Stacks the other day so I got some Chili Cheese Fries from Gates tonight, they are the best. I had to get an order of their famous Baked Beans to, nobody makes them the way they do.

[GloryDayz]

Dude's dinner at Jazzy B's in Lee's Summit tonight, I had their "Armadillo Eggs" and man were they awesome. The ribs were great too, but the Armadillo Eggs stole the show!

[burt]

Originally Posted by GloryDayz

Dude's dinner at Jazzy B's in Lee's Summit tonight, I had their "Armadillo Eggs" and man were they awesome. The ribs were great too, but the Armadillo Eggs stole the show!

Not a fan of their sauce, but good BBQ....