Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: BBQ Style  (Read 459397 times)

Offline riverrat

  • Assistant Brewer
  • ***
  • Posts: 109
Re: BBQ Style
« Reply #795 on: January 06, 2011, 08:31:09 am »
I've been using a weedburner torch for a few months now.  My Egg cart that I built has plenty of room for the 20lb propane tank that I no longer use on the gasser. 
Founding member, California Street Brewery

Offline bluesman

  • I must live here
  • **********
  • Posts: 8825
  • Delaware
Re: BBQ Style
« Reply #796 on: January 06, 2011, 10:23:59 am »
I use a standard chimney and a torch extension lighter. I use about three sheets of newspaper crumpled up in the bottom of the chimney and light the paper through the slots in the bottom of the chimney while the chimney is resting on the grill or smoker. It works without fail every time. I usually give the charcoal about 20-30 min to become fully lit then tranfer the charcoal to the grill or smoker.
Ron Price

Offline markaberrant

  • Brewer
  • ****
  • Posts: 251
  • Regina, Saskatchewan, Canada
    • ALES Club
Re: BBQ Style
« Reply #797 on: January 06, 2011, 12:25:19 pm »
I use a standard chimney and a torch extension lighter. I use about three sheets of newspaper crumpled up in the bottom of the chimney and light the paper through the slots in the bottom of the chimney while the chimney is resting on the grill or smoker. It works without fail every time. I usually give the charcoal about 20-30 min to become fully lit then tranfer the charcoal to the grill or smoker.

Me too.  Pretty easy.

Offline onthekeg

  • Assistant Brewer
  • ***
  • Posts: 125
Re: BBQ Style
« Reply #798 on: January 08, 2011, 10:44:15 am »
I'm a little late to the party here, but my GF and I did our first BBQ comp last summer and will be doing more in 2011.  We actually medaled in pulled pork!  10th out of 42, so I was happy.  We were 16th out of 42 overall.  I have upped the ante for 2011 by purchasing the Ol Hickory CTO, so I should be able to control the smoke much better than with the Traeger and UDS.

Here are my turn in boxes from that comp. if anyone is interested... ???
Brisket-Have a new slicing knife for 2011 22nd place


Pulled Pork


Ribs 14th place


Chicken 20th place

Offline hamiltont

  • Brewmaster
  • *****
  • Posts: 988
  • Location: Eastern Nebraska
Re: BBQ Style
« Reply #799 on: January 08, 2011, 01:13:12 pm »
I'm a little late to the party here, but my GF and I did our first BBQ comp last summer and will be doing more in 2011.  We actually medaled in pulled pork!  10th out of 42, so I was happy.  We were 16th out of 42 overall.  I have upped the ante for 2011 by purchasing the Ol Hickory CTO, so I should be able to control the smoke much better than with the Traeger and UDS.

Here are my turn in boxes from that comp. if anyone is interested... ???

Nice spread!  I'd be all over those in a heartbeat.  Cheers!!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #800 on: January 08, 2011, 01:14:32 pm »
very nice!
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline Pawtucket Patriot

  • Senior Brewmaster
  • ******
  • Posts: 1367
  • Rebelling against cheap swill since 2005
    • Bauhaus Brew Labs
Re: BBQ Style
« Reply #801 on: January 08, 2011, 03:03:34 pm »
Great looking Q, Tim!  Makes me want to fire up my smoker.  It's 11*F today though and I'm not sure how well my WSM would do.  It's a workhorse, to be sure, but I'm not sure it could handle the tundra that is Minnesota in January.
Matt Schwandt | Minneapolis, MN
AHA Member

Partial-Mash Pictorial
All-Grain Pictorial

Offline euge

  • I must live here
  • **********
  • Posts: 8017
  • Ego ceruisam ad bibere cervisiam
Re: BBQ Style
« Reply #802 on: January 08, 2011, 06:58:07 pm »
Congrats on placing so well in the comp! The que looks yummy!

Inspired and just in from the road I'm firing up the BGE to do smoked chicken wings and bacon wrapped garlic sausage. Used the heat-gun again. Took 30 seconds to get it going...
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Laws are spider-webs, which catch the little flies, but cannot hold the big ones. -Anacharsis

Offline bluesman

  • I must live here
  • **********
  • Posts: 8825
  • Delaware
Re: BBQ Style
« Reply #803 on: January 08, 2011, 08:16:53 pm »
Brisket is a one of the toughest meats to get perfect on the grill or smoker. I find it to be the most challenging cuts to perfect.

Congats on the comp Q.  8)
Ron Price

Offline deepsouth

  • Senior Brewmaster
  • ******
  • Posts: 1008
  • Brew Maison
Re: BBQ Style
« Reply #804 on: January 08, 2011, 09:19:39 pm »
prepared and rubbed two slabs of babybacks to throw on in the morning.  pics to follow.  i've been wanting ribs for a minute now.
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline onthekeg

  • Assistant Brewer
  • ***
  • Posts: 125
Re: BBQ Style
« Reply #805 on: January 09, 2011, 08:33:21 am »
Thanks for the feedback everyone!  I do appreciate it.

Matt- I had the UDS out last weekend during the storm smoking 60lbs of brats we made the day before.  I have found that the cold doesn't affect the smoker much if out of the wind, but humidity will.  If its foggy out, you really need to push it to hold temp.

Can't wait to see pictures of the ribs Deepsouth!

Offline corkybstewart

  • Senior Brewmaster
  • ******
  • Posts: 1368
Re: BBQ Style
« Reply #806 on: January 09, 2011, 09:40:04 am »
No food but I did smoke some malt yesterday:



Here's the new grill BTW

Life is wonderful in sunny White Signal New Mexico

Offline onthekeg

  • Assistant Brewer
  • ***
  • Posts: 125
Re: BBQ Style
« Reply #807 on: January 09, 2011, 10:08:52 am »
No food but I did smoke some malt yesterday:


Nice Smoker!  What did you use for wood on your malt?

Offline corkybstewart

  • Senior Brewmaster
  • ******
  • Posts: 1368
Re: BBQ Style
« Reply #808 on: January 09, 2011, 11:14:45 am »
This batch was apple from my neighbor's dead tree, Friday I brewed a batch with pecan smoked malt.
Life is wonderful in sunny White Signal New Mexico

Offline bluesman

  • I must live here
  • **********
  • Posts: 8825
  • Delaware
Re: BBQ Style
« Reply #809 on: January 09, 2011, 12:38:42 pm »
Excellent addition corkybstewart!

Let us know how the malt turns out for you.  8)
Ron Price