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Quoted from BigT:9 pork butts are on the Hasty Bake. My kids have a marching festival tomorrow. I hope this will feed 100 high schoolers.
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Dang!
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I’d like to upgrade my Weber Kettle to the 26” version.
Does anyone know whether these go on sale and if so where?
Quoted from vid1900:Every fall/winter they are reduced to $329 at home depot
I never noticed any mega clearance on them, probably because they don't have them @ walmart or lowes
Thanks! Is there anyway to know when the price drops or is it just something you have to check often?
2 months later
Quoted from vid1900:It's on sale right now for $329 at a bunch of HDs
If you local store is not on sale, put in 90631 or 91344 as your zip code, change your store, and order from that store. Free shipping
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I see the lower price if shipped to that store, but if I ship it for free to my zip code it reverts back to the original price.
1 month later
I did a 8lb butt Christmas Eve on my Weber kettle with a slow ‘n sear. First time doing an overnight smoke. The temps were in the single digits. Was done in about 15 hours and had a couple hours to rest which was a first.
It was a hit with sides of baked mac ‘n cheese, stewed tomatoes, crock style baked beans and freezer pickles from the garden.
7187234A-D401-4867-9810-5A67279CC0C6 (resized).jpegEEC008B6-20EA-43D8-B52C-A1A567874BF8 (resized).jpeg73EF4D5F-7E67-48A4-9C93-94941195ED60 (resized).jpegQuoted from RyanStl:I don't know what slow and sear is unless reverse sear is what is meant. I have smoked many chuck roasts just like I would brisket. Turns out great.
https://snsgrills.com/products/slow-n-sear
Allows you to maintain low stable temperatures without adding any charcoal for long periods of time.
Quoted from romulusx:Kettle cooking with the slow n sear!
Have you ever tried a couple Chuck roast like that?
Never tried a chick roast like that. I’ll have to add it to the list.
3 weeks later
Quoted from zermeno68:So… I always smoked Spareribs, but given the price of Babybacks and Spareribs are nearly identical.. I decided to buy some baby back.
Here is my outcome. The smoke ring in my pellet grill seems to be more apparent, but overall the rib is more satisfying.
Out of the bag the baby back ribs consistently have less fat than Spareribs… Flavor is a toss up to me.
The presentation of the rib is more appealing with baby backs.
I’m gonna switch to baby backs until the price difference requires me to switch.
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I’ve never understood the attraction to spare ribs over baby backs. More meat, less bones. What’s there not to like?
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I’ve had great experiences with Kingsford Professional Competition briquettes. A two pack is about $20 at Costco. From what I can tell it is only hardwood and a binder and doesn’t contain all of the other stuff that is found in the typical “blue bag” Kingsford briquettes.
1 month later
1 month later
Quoted from vid1900:Crunchy Wings
==================
Regular BBQ wings suck if they are rubbery. The trick is to use Corn Starch as your breading.
1 cup Corn Starch
2 tsp chili powder
2 tsp paprika
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
Put everything in a 1 gallon bag
Wings are usually damp enough without any egg dip, for the breading to stick
Shake about 5 wings at a time
Put on wire rack to dry off 30 minutes, makes it extra crispy
Put on 500*f grill or smoker
Slather on some BBQ sauce 10 minutes before you take them off
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Awesome. I am going to try this.
Rubbery skin is one of the reasons I don’t eat wings out anymore. They never cook them crispy enough for my tastes.
The country butcher I get my meat from hasn’t had baby backs for a while so when I saw some last time I grabbed them. I usually try to maintain temps around 225F but this time I kept it around 250F to move things along. 6 hours later they were falling apart and ready to eat.
Weber 26” kettle with a slow ‘n sear. Cherry and hickory.
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Quoted from zermeno68:As promised… price of Butt roast from Walmart. Better, but shit still expensive.
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I must be in the minority, but I look at an 8lb piece of meat like that and think to myself I couldn’t find a cheaper way to feed that many people.
1 month later
Quoted from Gotemwill:Making some meaty baby backs today. Happy New Years Eve!
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The ribs turned out great after a 6 hour cook. This time I used post oak and cherry wood.
I threw on some red sweet potatoes with about 2 hours left. If the cooking technique allows it I put them directly in the coals but this time I just put them directly above on the grate. The skins get completely charred but the insides scoop out as mashed sweet potatoes. It is amazing how nothing but blazing heat turns potatoes into something incredibly delicious.
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