NES Barbecue Thread. NES BBQ

turbo38gn

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well, I had an extra turkey I won sunday at a turkey shoot …. decided to try smoking it on my Akorn kamato …. 1st time using it to smoke. I watched that long azzz space shuttle launch video again for starting the fire …. :p … worked great and played with the temp settings for a couple hours this morning ….. here's the result of my hard work and 15 minutes of watching videos …

turkey.jpg turkey2.jpg
 

76Too

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That’s kind of cheating, but I too admire your dedication. We’re supposed to suffer for our art.

:D
Just using the tools at my disposal :D

with the wind last night I would have gone through 3x as much lump charcoal and probably had a bitch of a time keeping my temp steady had it not been for my 'hot box'
 

dans

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I just took my first Turkey off the BGE with Jotisserie. I was a little worried about the amount of smoke coming out of it. I ripped off one of the wings and tasted it - nope, not too much smoke.

I cooked it direct and tried to keep the dome temperature around 2325 to 350. It was up over 400 when I first put the bird on. I figured putting it on around 9 and taking it off around noon. I didn't get it on until around 9:30 but with the high temp initially, it worked out.
 

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Tinkermatic

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Now here's the finished product ..

View attachment 255717
Nice lookin bird!

I'm sure it never saw you coming in those camo crocs.

Edit- After 16 years in the restaurant industry, a traditional thanksgiving hasn't appealed to me or my wife in some time. We have ricotta meatballs simmering away for some subs later.
The idea of a smoked turkey appeals to me greatly, or smoked anything for that matter.
We grill every New Years Eve so doing it in the cold is familiar.
 
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turbo38gn

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The method will now be known as. . . The Space Shuttle Smoker Lighting Method. Lol
Hahaha, I like that, next time I light it, I'll video it... making sure it' under 3 minutes .. really can't imagine an easier or quicker way to light em. The old guy that did that video, had 15 miniutes of info explaining why the cottonballs work best ..

on a side note, we also cooked a 19lb turkey in the Butterball fryer, it was dynomite.. but the kids loved the smoked turkey


and oh ya …. I love my camo insulated crocks!
 

PaulR

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Brisket Tips and Tricks????????????
Rookie only done 2-3 brisket need everyones best tips and tricks for New Years party:
I got two 4.5 briskets, one flat cut, one point cut.
I followed this recipe pretty much last time, came out very good, little tough, did 4 hours @225, 1 hour crutch with apple cider.
Better Than Sex Brisket Recipe

I winged the internal temp (only kept the smoker temp steady),
I think I really need to monitor internal temp and pull at 170 regardless.
My chips in my smoker die out after one hour, so I reloaded and that worked out pretty good, good flavor without too much.
Used some hickory that doesnt smoke much for me, and mostly mesquite that smokes great.

What can I do to improve?
should I inject the meat before I start?
Marinate overnight in something?
 

Golddiggie

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Going to be getting a turkey tomorrow to smoke on Sunday. I also have a piece of kielbasa to do on the BGE (probably tomorrow afternoon). Got some apple chunks for the kielbasa. I'm hoping that they also have whole turkey breast sections when I go tomorrow. If not, I'll go after xmas to see if they have any. Half of the turkey and the kielbasa will be going to my sister's place for xmas day feeding.

On deck after that is another batch of smoked turkey soup (later next week most likely). :)
 

grey

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Brisket Tips and Tricks????????????
Rookie only done 2-3 brisket need everyones best tips and tricks for New Years party:
I got two 4.5 briskets, one flat cut, one point cut.
I followed this recipe pretty much last time, came out very good, little tough, did 4 hours @225, 1 hour crutch with apple cider.
Better Than Sex Brisket Recipe

I winged the internal temp (only kept the smoker temp steady),
I think I really need to monitor internal temp and pull at 170 regardless.
My chips in my smoker die out after one hour, so I reloaded and that worked out pretty good, good flavor without too much.
Used some hickory that doesnt smoke much for me, and mostly mesquite that smokes great.

What can I do to improve?
should I inject the meat before I start?
Marinate overnight in something?
My brisket experience - I always get a whole "packer" after too many not so great experiences with the brisket separated. Salt, pepper, paprika in equal parts mixed in a big shaker and apply liberally (the only time I use that word). Always hickory, for me anyway. Since it's a long smoke, be careful with the amount of wood added. I have better luck with a crutch, which is wrapping in foil or parchment paper partway through for a few hours then unwrap for a nice bark finish. It just turns out better. Oh, and I dont trim much of the fat cap. I slice into it quite a bit but I find it bastes the brisket nicely as it cooks. Point up of course. I would think about tying yours together with cooking twine with the point and cap on top
 

nstassel

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It gave me an excuse to have to hang out in the basement for the entire process to 'keep an eye on it'/play with my guns...not a ton of danger with the concrete and steel, and the only wood around it was the door casing and my tripod stilt. I cook pretty low at 225, so I never really felt like I was creating an unnecessary risk, but I can certainly see your point.

Edit: Apparently, charcoal burning releases carbon monoxide...my fiancee' just told me that i'm basically retarded for not knowing that (no big surprise at the latter).
Charcoal burning hibachis are frequently used to commit suicide in Asian countries.
 

Golddiggie

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Kielbasa money shot ;)
homesmokedkielbasa.jpg

Turkey that I smoked today... About three hours on the BGE with some apple, black cherry and sugar maple woods. I have enough sugar maple and black cherry for at least one more cook (maybe two).
xmasdaysmokedturkey.jpg
Pulled it when the probe read 165F... I'll carve it up tonight so that I can bring it over tomorrow (both items are heading over to my sister/mother's place tomorrow). I'm thinking about vacuum packing what I'll be taking over (one breast and some dark meat) as well as what I'm keeping. What I'm keeping will be vacuum packed so that it lasts longer. Mostly because I smoked a whole turkey breast yesterday for my sammiches. ;)

Oh, and this carcass will be going into the chest freezer to become soup in the next couple of months. I have another carcass ahead of it to be turned into soup.
 

Dennis in MA

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For those drooling that NEED a fix and can't make their own, Kinfolk opened a real live store. I'd hesitate to call it a restaurant. It's mostly take-out. Meaning most of the seats are taken up by people waiting for their orders. LOL

Winthrop St in Taunton. Across from McD's and Job Lot and the like.

Call ahead. Order early. Enjoy. Decent fried chicken and other items as well. The dude makes over 700lbs of BBQ a DAY! Not including chicken and other fried items and all the sides. Just what goes on the smoker.
 

PaulR

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Pink Butcher Paper Kraft Roll 18" x 150' (1800") | FDA Approved | USA Made | Best Peach Paper For BBQ Briskets, Smoking & Wrapping Meats | All Natural [Kitchen]

Ordered this on Amazon, coming in the nick of time for new years brisket. Apparently doing the crutch in tin-foil is what amateurs do, this stuff is next-level.
 

SERE

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December 29, 2018 at 11:05 PM EST - Updated December 29 at 11:08 PM


(CNN) - If everything is really better with bacon, you have more of a reason to indulge on Sunday.

Dec. 30 is National Bacon Day. According to folks who funded the holiday, there are several ways to celebrate.

Starting with the most obvious, enjoy a variety of bacon dishes.

You can also watch Kevin Bacon movies or any movie with the word “bacon” in the title.

Other suggestions include bacon toasts.

And if you really want to push the envelope, some people say they kiss under a pork fat mistletoe.

You can also post on social media using #BaconDay.
 
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