Did not see a thread for us to share grilling techniques, gear and tips.
So... yes I got another backyard cooking device in addition to the grill I received for my Birthday in October.
It's called "The Big Easy" and it's made by charbroil. It's easy to set up and simple to use. The stainless steel insert is removable and washable. It uses true infrared technology so the flame never comes into direct contact with your food.
I have only used this thing twice so far and am impressed.
13lb Turkey = 2hrs.
2 x 5lbs. Pork Shoulder = 5hrs.
The meat cooks evenly and quickly. I was shocked that I could get a good smoke flavor and bark on the pork in under 14 hours, and that I could get extra crispy skin on the turkey (without drying it out).
Since I already posted pics of the turkey, I'm just gonna whore out the pork here:
Sugarless dry rub (don't want the sugar to caramelize and burn)
Locked and loaded: There is a foil pan of hickory chips sitting on the bottom. They were placed there 45 min ago with the unit set on high to start the smoke. Once the pork was placed in, the heat was turned down to low.
1 hour in:
2 1/2 hours in: The crust is starting to form and I have begun mopping with apple cider every 30 min. I also turned the heat up just a bit more, not quite medium. (yes up)
Top shoulder has come out, I think it finished faster due to the wire mesh lid being left on for the first few hours.
bottom shoulder looks like it has another hour or so to go:
Top shoulder after resting while wrapped in foil:
It shredded so easy and was very moist.
Bottom shoulder was even easier to shred. I used bigger forks than the previous, which were normal dinner forks. These were those larger saladbowl forks. most of the connective tissue had dissolved:
After getting it all shredded and pouring any liquids in the foil wraps back into the meat, I immediately made a warm bbq sandwich and had the last of 2nd six pack.
So... yes I got another backyard cooking device in addition to the grill I received for my Birthday in October.
It's called "The Big Easy" and it's made by charbroil. It's easy to set up and simple to use. The stainless steel insert is removable and washable. It uses true infrared technology so the flame never comes into direct contact with your food.
I have only used this thing twice so far and am impressed.
13lb Turkey = 2hrs.
2 x 5lbs. Pork Shoulder = 5hrs.
The meat cooks evenly and quickly. I was shocked that I could get a good smoke flavor and bark on the pork in under 14 hours, and that I could get extra crispy skin on the turkey (without drying it out).
Since I already posted pics of the turkey, I'm just gonna whore out the pork here:
Sugarless dry rub (don't want the sugar to caramelize and burn)
Locked and loaded: There is a foil pan of hickory chips sitting on the bottom. They were placed there 45 min ago with the unit set on high to start the smoke. Once the pork was placed in, the heat was turned down to low.
1 hour in:
2 1/2 hours in: The crust is starting to form and I have begun mopping with apple cider every 30 min. I also turned the heat up just a bit more, not quite medium. (yes up)
Top shoulder has come out, I think it finished faster due to the wire mesh lid being left on for the first few hours.
bottom shoulder looks like it has another hour or so to go:
Top shoulder after resting while wrapped in foil:
It shredded so easy and was very moist.
Bottom shoulder was even easier to shred. I used bigger forks than the previous, which were normal dinner forks. These were those larger saladbowl forks. most of the connective tissue had dissolved:
After getting it all shredded and pouring any liquids in the foil wraps back into the meat, I immediately made a warm bbq sandwich and had the last of 2nd six pack.
The GMG thermostat is more accurate than the Trager grill.
