NES Barbecue Thread. NES BBQ

Golddiggie

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Just ordered one of the Inkbirds for use on the BGE and maybe oven. Up to 6 probes, BT (don't care about being on wifi since I connect to my phone anyway) and USB-C charging port. Anything I'm ordering these days that's recharging needs to either have a dedicated cable (like Olights) or have an USB-C port. It was on sale, plus another 30% off. From MSRP it ended up being about 45% off. $76.99 normally, $42.69 actual.

Will see how it works once it arrives. I do like how it has a probe for the oven/grill/smoker (blunt). That's one thing my current thermometer doesn't have.
 
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Canndo

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10 lbs of party wings. Going with a blend of Meat Church Holy Voodoo and Meat Mitch Whomp rubs. I’ll hit them the last 10 minutes with Meat Mitch Whomp sauce.
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jhblaze1

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I need you guys to post more BBQ porn to keep me going.

Christ I ordered my Lonestar grill 13.5 weeks ago and they still haven't even started production yet. Lead time when I ordered was 12-16 weeks and they said they upped it to 16-18 weeks. I'm still likely at least a month out. this sucks....

Being busy enough to have a lead time is good I guess, but when you're running more than 4 months maybe it's time to hire some people.
 

jhblaze1

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Did a santa maria style tri tip last night on the kettle. I wasnt aware CA has its own legit bbq style, cooking mostly tri tip over direct heat using coast live oak coals. I didnt have a santa maria grill or coast live oak, but i had a webber kettle and royal oak lump so figured id give it a shot. Local Ralph's only had choice tri tip but i got this meatwad marked down from 30 bucks to 10 so figured its a cheap practice meal.

I made a traditional santa maria rub using equal parts salt and pepper and half parts each of onion powder, garlic powder and paprika. I did this over direct heat to sear a bit and moved to indirect and dropped the temp. Wrapped in foil after pulling to rest for 30 mins. Came out really nice.

They cook this more like a steak here in CA than low and slow so i would have liked to have cooked it a bit less. Next time i will shoot for a redder med rare middle.

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SERE

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Golddiggie

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Picked up a whole packer brisket from Prime Butcher today (Windham location)... 16.80# as it sits now (in the fridge). It goes onto the BGE tomorrow evening for a gathering I'm hosting Saturday. I'll have to make sure I shield the Inkbird from any potential rain/weather overnight. It's looking like no rain, but we know how accurate weather forecasts are around here.

When I trim it up, I'm also going to split off the flat from the point. I'll cook the point on the bottom grate (Stacker setup from Smokeware.com) and the flat will go on the top grate. Also picked up some sausages (mild and spicy) to grill when the brisket is done and resting (depending on when it's done). Plan to also grill up some peppers (red and green), onion and mushrooms for variety. Some of the people coming over are bringing sides too.

Only going to be about five of us this time. People will eat like KINGS though!

I'll post up pictures along the way. Since I know plenty here love seeing brisket pron. [rofl2]





Not that there's anything WRONG with that. ;)
 

KBCraig

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LuvDog

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No, it was really expensive, competition rub. [slap] [rofl]
Looks very juicy and tender... and if you like the taste of the rub, then I'm glad you all enjoyed it.

For a nice piece of meat like that though, I would have just gone with a great sea salt and cracked pepper.
 
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