Another good one for sure!
Now that’s what I’m talking about!
As mouth watering as those hunks of meat look, the peppers look pretty tasty too. We char them black, peel the skin, and then toss em in salt, minced garlic, and a little oil. (maybe a splash of vinegar if you’re in the mood)
I always ask… is the egg worth it(to you)? Would you buy it again. Do you think you could cook as good without it?
completely worth it and i don’t know what i’d do without it. i have a large and a mini and i’m about to buy a medium.
and there is no way i could cook without it. it has about 80% replaced my entire kitchen.
If any of you have never tried pecan wood, you should definately give it a go… its brings an awsome sweetness to anything you cook over it. Grilled or smoked. Its also with salmon.
That is one I need to try. I am on the lookout for it. I have seen so many recipes using it.
Thanks for the reminder!
Man I bet the Weazel’s mouth is watering as I post this. Those bacon wrapped scallops are awesome. I like smoking a pork loin wrapped in bacon. It always comes out super tender and presents really well.
I love pecan wood. I bought about 10 lbs of it last year for smoking Jamaican-style BBQ, since it’s supposed to be relatively similar to pimento wood (the wood of the allspice tree that is native to Jamaica). I’ve also used it with great results in smoking baby backs with a more traditional BBQ flavor profile.
I feel like the Forrest Gump of Pork. How many ways can one eat leftover pig roast? 
Pork…The other white meat. ;D
So to fully appreciate the differences in gas vs charcoal (lump)…
Last night I cracked the cryopac on some arrachera and after cleaning it up (and losing about a third of the total weight) I immediately grilled (propane) the thinnest portions for dinner last night. Salt and pepper only. It was…OK. Tonight after everything sat overnight, doused in salt, pepper and a shot of soy sauce I threw it on the weber grill with hot lump charcoal somewhere between orange hot and ash-y grey. Hot greyish meat vs a dark reddish, aromatic hunk of beef. What a difference.
Never had the same thing back to back; off the two different grills. Propane sucks! ;)
I have a Weber Genesis Silver gas grill that I like for it’s convenience, but it doesn’t stand up to the great flavor of good old fashioned charcoal grilling on my Weber Gold One Touch. I very much prefer to grill on charcoal anyday over gas.
i know a lot of guys who, once they switch to lump charcoal start to used their big gassers to store their bbq gear in.
Bacon, beer and BBQ in one thread. Now I miss my grills as much as I miss my brewing equipment. Man do I want some ribs. 
The order of the day was Smoked Beef Brisket.
I used Steven Raichlen’s dry rub overnight then marinated for a few hours in “Pride of the Deer Camp BBQ”
I used Apple, Oak and Hickory. Smoked for three hours then wrapped in Aluminum foil for two more hours.
It turned out excellent!
Tender and tasty!
Yum!
So, 3-2-1 is just for ribs then?
Pretty much the case as a general rule. I could have benefited by an additional hour of smoke, but I ran out of time.