I saw one that was both. Pretty neat.
BBQS/Grills/SMOKERS
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I saw one that was both. Pretty neat.
MurraysMutts
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Badass Barbecues | Cool Material
Memorial Day is right around the corner, so you're probably scrambling with all the last minute preparations for the beer fueled, grilled meat decathlon that is the annual barbecue. Since grilling is the ultimate display of all things man, your grill should be a reflection of yourself - and...
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James McAdams
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This is my first post but a good topic. Charcoal is hard to beat for steaks but I've got a Pit Boss that I like a lot too.
Ky hills
Well-known member
We have a charcoal grill. I like to grill hamburgers and steaks pretty often even in cooler weather some. I would grill pork chops or chicken some too, but my wife doesn't like those meats.
Good for her, do you need a custom steer???
Ky hills
Well-known member
We finish our beef, sure enjoy having it. We always say we don't make much money but we eat pretty darn good from the beef.Good for her, do you need a custom steer???
As long as it doesnt have a plug you are good.
Agree on the lighter fluid. That is why I always use a starter chimney. Since it is mostly just me and my wife now, I bought a Redbox Smoker a few years ago. It is compact and easily transportable.I have a charcoal and a pellet grill. I use the pellet grill almost everytime. When i do use the charcoal it is with lump charcoal. Not briquettes drowned in lighter fluid.
I'm with ou in the lighter fluid. The self lighting coals are possibly worse since they seem to be drenched in a starter fluid of some kind.
I use an electric starter in a cylinder and dump the coals when they start burning.
backhoeboogie
Well-known member
BBQ is a sauce. You put any of it on my grill and there's gonna be trouble.
My smoker is for smoking. Chevy it is home made. Pecan wood is good but so are other woods. They recommend fruit woods for turkeys and other birds.
Brisket is my thing. BBQ sauce goes on after smoking and slicing. I have entered many competitions and the competition is tough ! I did take second once.
My smoker is for smoking. Chevy it is home made. Pecan wood is good but so are other woods. They recommend fruit woods for turkeys and other birds.
Brisket is my thing. BBQ sauce goes on after smoking and slicing. I have entered many competitions and the competition is tough ! I did take second once.
Silver
Well-known member
In this part of the world:
A grill is what cooks use in restaurant kitchens.
A barbeque is that thing on the porch we cook steaks on. They come in all styles and configurations, direct heat, indirect heat, charcoal, propane, etc. but are all barbeques.
A grill is what cooks use in restaurant kitchens.
A barbeque is that thing on the porch we cook steaks on. They come in all styles and configurations, direct heat, indirect heat, charcoal, propane, etc. but are all barbeques.
Yea all depends on where you live what you call it. I knew people called them different wasn't sure exactly in what areas.
Soda/pop/coke/cold drink it's all the same at the end of the day it's a drink.
Little Joe
Well-known member
Around here we call everything a coke, we call them grills and not a bbq. Barbecue is a smoked pork butt with bbq sauce put on it after it's pulled, shredded or sliced. And to me a good bbq sauce is vinegary and not sweet. All of these depend on what part of the country your in and bbq sauces will even vary throughout the South.
Do you inject yours?
greybeard
Well-known member
inject a brisket?
blasphemy!
I still use a home built simple charcoal bbq pit made from oilfield conductor pipe. circa 1979.
It's a bit of a pita to smoke a brisket on since it doesn't have separate fire box (always intended to add one just never got around to it) , but I get by with keeping the fire down on one end and the meat on the other end.
Only pic I have of it.
blasphemy!
I still use a home built simple charcoal bbq pit made from oilfield conductor pipe. circa 1979.
It's a bit of a pita to smoke a brisket on since it doesn't have separate fire box (always intended to add one just never got around to it) , but I get by with keeping the fire down on one end and the meat on the other end.
Only pic I have of it.
