NES Barbecue Thread. NES BBQ

Golddiggie

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Ordered more BBQ/smoking wood yesterday afternoon. Just got the ship notification email with delivery happening tomorrow. Free UPS ground = next day delivery here. :) Coming from Maine too. I should have enough to make it through the weekend, depending on how much I do on the BGE. But it is nice to know that I can get it fast (without paying stupid shipping) when needed. I usually just make sure I order 2-3 days before I need it.
 

kurtb

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Canndo

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@Canndo Nice looking accessory... Now you just need to ditch the briquette charcoal and get hardwood lump to get some cred back. ;)
Read the post again. The last 2 pics are not mine. [wink] I only use hardwood lump and an assorted variety of hardwoods. Now I remember why I had you on my ignore list.[laugh]
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Golddiggie

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Got in a session before the snow starting coming down enough to be an issue (still not coming down hard enough to be an issue). Smoked a 14# turkey and ~7# breast section in the BGE.

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Using the Smokeware chimney cap for the first time. I might need another session, or two, to dial in the settings on it to get the temperature(s) I want. I'll most likely be using the egg on Monday to cook dinner.
 

Canndo

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I grilled up some lamb pops on the BGE tonight.
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I also got a new Kick Ash basket. This ones thicker gauge than the old one that I beat to death. It’s also stainless steel this time around.
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I picked up a Vortex ThunderDome as well. It allows you to fill it with lump and concentrates the fire to the center of your pit. It allows you to have direct and indirect cooking, without a place setter. It also works fantastic with the Arte Flame top I posted earlier. The problem I was having is the solid top heats up too much if you have a full bed of coals going underneath. It works best with a concentrated fire through the middle grate and radiates the heat towards the outside giving you different temperature options.
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Canndo

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Prepping the BGE to do some wings using the Vortex. Garlic salt, pepper, corn starch and Dillow dust for the dry rub. Roasted garlic honey & Memphis style barbecue sauce for 1/2. Wango Tango habanero hot sauce and Frank’s for the other half.
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Sparkey

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Doing a brisket Sunday where do you guys get Butcher paper to wrap it locally?
Did foil from the temxas crutch last time and it came out good but would like to see if using butcher paper gives a better bark.
 

Blueman1914

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Doing a brisket Sunday where do you guys get Butcher paper to wrap it locally?
Did foil from the temxas crutch last time and it came out good but would like to see if using butcher paper gives a better bark.
I've seen it at Restaurant Depot. BMS in Boston might sell it as well.
 

NHCraigT

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I am absolutely dumb-founded that not a single NES member has got the dang blatant consideration to post a freakin picture or 2 (or more) of succulent BBQ, Smoked-whatever, or any Grilling = of any kind, and maybe offer just a little subtle bragging about their BBQ talents.

Lets see those skills!
 

rep308

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I had good luck cleaning my grill with Simple Green grill cleaner and seasoning it with olive oil smoking up the yard.

I’m not poisoning myself with easy off and eating a season full of lye flavored meat.
 
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Dennis in MA

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I am absolutely dumb-founded that not a single NES member has got the dang blatant consideration to post a freakin picture or 2 (or more) of succulent BBQ, Smoked-whatever, or any Grilling = of any kind, and maybe offer just a little subtle bragging about their BBQ talents.

Lets see those skills!
My choices are to devour this delicious thing in front of me OR stop and take a picture for you. Sorry. You lost. LOL

(Honestly, I keep forgetting. Lemme dig in the pix on my phone for ones I take for my son. . . . . Nope. Last one was in November. I'm shocked I didn't take pix of the huge pile of BBQ I made about 6 weeks ago.)
 
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