Official Barbecue And Smoking Discussion - Topic

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Apr 28 2017 12:23pm

Quote (bonty @ Apr 28 2017 07:18am)

Good find mate !

Are you experienced or beginner ? i was told pork shoulders were the go-to for beginners as it allows some beginner mistakes without ruining the whole thing

pork in general is the go to because it is cheap

Santara

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#92

Apr 29 2017 08:23pm

Quote (bonty @ Apr 28 2017 10:18am)

Good find mate !

Are you experienced or beginner ? i was told pork shoulders were the go-to for beginners as it allows some beginner mistakes without ruining the whole thing

Been cooking for 25 years. I'm not a professional chef like some of the posters here, just a big fan of down-home wholesome goodness.

But as it pertains to actual wood pellet-fired grills, this is new for me. I have charcoal and electric smokers and a good gas grill, but nothing that was ever dial-in-the-temperature and walk away (not really walk away, but you get the idea).

thesnipa

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#93

May 2 2017 09:07am

Quote (Santara @ Apr 29 2017 08:23pm)

im jealous. still making due with a gas grill and little mini smoker here....

Disappointing

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#94

May 20 2017 08:18pm

Trying out a new charcoal. All natural wood clump, but it's real wood pieces and not coal.

Going to be Bbqing the chicken I have been marinating the past few days. Hope it goes well. First one this year.

bonty

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#95

May 30 2017 08:23am

Ive been doing the caveman technique recently

dumping meat directly on charcoal lumps.

God is it good.

Meanwhile

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#96

May 30 2017 01:03pm

Hi; take care;
Carbonized food can be very dangerous for health (cancerigen) and it also have zero taste (or completely disgusting one)

I know it take longer but spend 2, even 3 times more in cooking your stuff: but do not burn it like that.
I dont know what is you level in chemistery knowledge but the best taste is done when the food (or others) are gold up to darker-gold color.

Remove all the black parts, if you dont do it for you, do it for me please lol