Memorial Day Plans?

[Mik]

Dry brining - 2.8 lbs, grass fed local. Just salt and pepper

2.5 hours in the smoke at 260, in the pan with stock, pale ale and butter at 155, 1.5 hours at 325, 208, probes butter. Now to rest 45 minutes or so.

[Aqua Letifer]

Damn, that's delicious-looking.

[Horace]

beautiful

[George K]

And you didn't invite me...again.

[Mik]

You are never not invited.

[Mik]

BUT... it turned out fantastic. The pan juices ad leftover beef will make fantastic smoky chili tomorrow. We ordered a big Caesar salad from our favorite Italian place.

[Jolly]

@Mik said in Memorial Day Plans?:

If you have a Weber kettle you have no need for a PK. Both are wonderful grills. I do recommend a Vortex for the Weber..I understand they make for the best wings. Sadly they do not work on a box grill.

If you are considering an OK Joe, you might want to look at Old Country smokers at Academy (closest to you in NC). Their Smokehouse vertical is on my short list for stick/charcoal burners. About $600. If you really want a stick burner their Brazos is a great unit for $1K. 1/4" steel, but you have to tend the fire on those constantly. Looks like the Smokehouse is not in stock right now, but I like verticals because they take up so much less real estate.

If you want a set it and forget it a pellet grill might be for you.

Ugly drum, perhaps?

https://pitbarrelcooker.com/products/18-5-classic-pit-barrel-cooker

[Mik]

A PBC or UDS are great cookers and very reasonable. I think you need some electronic equipment to keep them honest on long cooks. Actually the OK Joe Bronco is a good choice - great reviews and it has wheels, a decided advantage.

[Mik]

Have to brag a little - The Princess baked sourdough biscuits and make Blueberry Shortcake for desert. T'was delicious. I prefer biscuits with shortcake.

[jon-nyc]

@Mik said in Memorial Day Plans?:

The moles around here seem to follow the cicadas. You are, I believe due for a 17 year emergence this year.

I’m pretty sure this year they’re going to be Murder Cicadas.

[Mik]

I was thinking plague of locusts. Close enough.

[Larry]

I don't have a grill, or a smoker, or anything. Not even one of those 20 dollar cheap jobs like they sell at the dollar stores.... But I did get an itch for a complete outdoor kitchen, fireplace, fire pit etc while Sarah and I were hiding up in the mountains the other week. Did you know that a little 4.5 cubic foot outdoor refridgerator, it might hold a 12 pack of cokes.. is around 2500$$!!??!!?? Geez! That's just for a little refridgerator!! So I'm meeting with a guy who builds outdoor kitchens for a living next week to see how to do this in a way that makes sense. There has to be something between 50,000 and "hey I made the whole thing out of pallet wood"....

[Rainman]

@Mik said in Memorial Day Plans?:

I'm a great cook.

Yes, I changed your quote.
If you needed money, I'd bet you could make a fortune cooking, and having meals delivered in your area. Seriously, what you do is at a different level, no offense to some of you folks that also have culinary gifts. I feel like I'm looking through the fence at the big kids playing baseball.

[Mik]

@Larry yeah, that stuff can be high. You don’t need a fridge, just a good cooler and an ice maker. You need whatever cooking tools you want and running water is nice. A fireplace is great but can be pricey.

[LuFins Dad]

@Mik said in Memorial Day Plans?:

A PBC or UDS are great cookers and very reasonable. I think you need some electronic equipment to keep them honest on long cooks. Actually the OK Joe Bronco is a good choice - great reviews and it has wheels, a decided advantage.

@Jolly

UDS is a strong contender. The one thing that I wonder about is the ability to catch drippings with a hanging meat? When I'm runningg indirect on the Weber, I always have some potatoes or other vegetables sitting in a drip pan underneath just soaking up those drippings... Oh, that is good stuff.

Was watching BBQ Grillmasters last night on Destination America. Competing in 1-2 BBQ Competitions would be fun, mostly for the experience and trying out some amazing food, but I'm coming to think that there are parts of it that I would disagree with. Competition BBQ is not the same as Backyard BBQ, which is not the same as Restaurant BBQ.

I also have considered pimping the hell out of my Weber. Putting a gasket under the dome and using a little heat resistant sealant at a couple of places to help hold the heat better, add those accessories Mik was talking about, and maybe even get one of those fans to regulate the temperature better, all would make the job a little easier (but not too easy) but it wouldn't solve my problem of needing a second grill. I probably will still do it, though.

Right now, I think I'm between an OK Joe with a little pimping, a UDS, or just possibly a Weber Bullet.

I'm also looking at building my own in-ground firepit. I want a place to cook with my cast iron dutch oven. Oh, and Karla likes cozy fires.

[Mik]

Not bad plan. I would just caution you that long cooks on an OK Joe Highland will require your attention to manage the fire a LOT. On a PK or a Weber you can use charcoal and chunks and usually let it run by itself for 3-5 hours at a time.

[LuFins Dad]

Actually, the OK Joe Bronco you mentioned is very interesting and may have taken over the lead.

The UDS doesn’t do well with low and slow. Poor air flow control and you have to remove the food to add fuel plus there’s no grate for a flat surface.

The Weber Bullet isn’t really built for hanging meats and may be a little short for ribs.

OKJB Seems like the best of both worlds. Plus it’s made out of steel. I don’t really see myself taking my grill anywhere...