BBQers/Pitmasters check in! Show your set ups and food

[inv3ctiv3]

So a few friends and I got together and they asked if I would BBQ for them since they all just have propane grills and love my tri-tip. I brought my cheap char griller with firebox over to my friends house, and I have adapted a weird style in this grill for "quick" bbq. Instead of putting all my coals/wood in the firebox I put everything in the right side of the grill (the exhaust is on the left side) and I do this so I can cook at a higher temp and if I want I can slide the grates over and cook over direct flame. This BBQ was all very last minute so I didn't have time to really smoke all day, I smoked the tri-tip for about 2 hours and my fuel was just a little bit of charcoal and some very seasoned California White Oak. I just did my dry rub on the tip and simple spices on the chicken then basted it with BBQ Sauce.











Smoke ring was a little more then 1/4"



And very juicy, not dried out at all



And a few just for fun pics

[Bretmd94]

I like mine medium rare please

[TommyBoy1971]

I grill all the time, gas, charcoal, smoker. One site that I love to visit is www.bbqpitboys.com. The have a lot of good tips, an some pretty awesome recipes. I like the Bacon explosion, and the carpet bag steaks, except I use scallops or clams instead of oysters. Check it out! I have about 4 weeks left here in afghanistan, and already plan to smoke a leg of lamb when I get back, pick up my new TPC trike, also bought an 86 trx250r, plus a ton of goodies for my three other three wheelers. Just add beer and my GF, I will be in heaven....

[cattle-dog]

ah guys whats the address of your next cookout?

[TommyBoy1971]

Trike fest! lol Your not too far away, I need to head down there and do some riding with you anyway. We'll make some stuffed burgers or something!

[beets442]

I like to smoke a Boston Pork Butt. Slather it with olive oil and my rub:brown sugar,paprika, salt,pepper,garlic and onion powder. Put your Butt on one side and heat the other on LOW. Put hickory chips soaked in water on the heat side every 20 min. for two hours. Take it inside put it on a rack w/pan and water, covered with foil and then to the oven at 275deg. til my meat therm says 165-170 deg. LET IT REST! for 20min. I've been doing it this way for 15 yrs, it falls off the bone. also makes excellent pulled pork with the left overs. Enjoy

[inv3ctiv3]

Yea I'll be doing a butt for about 10-12 hours this weekend hopefully along with some pork spares.

[jays200x]

I got rid of my gas grille about ten years ago and havent looked back yet. I started with one of those round brinkman smokers and then 2yrs ago bought the bigger setup with the smoker box on the side. Love having all the extra room and smoker box. Try some apple wood.... My apple wood ribs kick arse! If gonna cook on propane U might as well cook in the house.

[Mr. Clean]

jays200x and anyone who is a serious BBQ nut.....you need to get rid of the briquettes and lighter fluid and get some Lump Charcoal. Lump is real hardwood, briquettes were invented by Henry Ford for camping and are essentially sawdust with fillers. Lump charcoal does not have any fillers and adds to the flavor even more when mixed with apple wood, oak etc.

I equate the flavor of briquettes to licking an ashtray compared to lump. Also get a chimney starter and use the paper from the bag to start your lump charcoal.

[hrspwr]

Heres my smoker,


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I like to do pork shoulders, ribs and smoked hamburgers, mmmmmmm
I don`t use any charcoal only seasoned hickory from here on the mountain.

[TommyBoy1971]

Yeah I like the lump charcoal the best when smoking or using my weber. Gas is still a lot cheaper especially if you grill every night like I do. I really want to get one of those barrell smokers that you fil with like 20 gallons of water and spend all day smoking some brisket, pork, shoulder or ribs. Sometimes I take corned beef and soak it in water all day, constantly changing out the water to get all the salt out, then smoke that, it is awesome!

[beets442]

Hickory smoked ribs for the Bears game

[inv3ctiv3]

Last night we felt like BBQing so we went to the store to get the usual Tri-tips only to find it @ over $7 per pound which is insanely expensive so we looked around and found these 3 huge porterhouses on sale for $21 and they're normally $60+. I have never smoked a porterhouse so I went in unsure but I lit some coals, got the oak wood and some mesquite chips soaked and ready and threw them on. They were defintely some of the better steaks I had ever cooked, I didn't do a full smoke on them but they were butter soft and very juicy.







And we cooked some chicken with my own homemade BBQ sauce, always delicious.





My friends brought over some honey maple brats, veal sausages, ground bison for burgers and I threw on a top sirloin I had defrosted just for ****s and giggles, it was a delicious night to say the least.

[posty2100]

heres our pig roaster, (small pig currently on) runs on electric motor

me in red shirt

[Mr. Clean]

Here is my smoker. Cooked some baby back ribs for a gathering today, no pics of the food, but you can see the charcoal starter and pecan wood in the background.