I don't use mesquite either, not a big fan of it but I do like hickory. You and I have similiar tastes! I like a sweet and tangy BBQ sauce, some of the ones I make start with Honey. I make a Pig sauce that starts off with apple cider vinegar and maple syrup. My Mother said 40 years ago, there are no rules in cooking and as I get older it makes much more sense, You rub sounds great!
For some reason Mesquite taste like tobacco to me. I'm like you, I love to cook and try everything that's in the cupboard. That's why i'm no good at baking. Too much measuring! Mind you I make a mean white chocolate and Cappucino Creme Brulee.
I just put stuff in until it tastes good. I almost never make the same thing taste the same way twice, mostly because I measure nothing and put in (or add extra of) what sounds good at the time.
You bet! That's the best way I think, Although I have KILLED a few things by doing that, once I find some concoction I like, I usuallty try to replicate it somewhat
mesquite is really better for beef or chicken than pork (at least in my opinion) i use hickory mostly when smoking pork in DA EGG (there really is no better pig cooker that ive found, even our pellet grill which does quite well just dont get it done as well as with charcoal (its just the fuel, natural lump charcoal is just as good as it gets) for those who are just playing around and haven't gotten a Kamado or a serious smoker, try some lump charcoal in a basic barbeque grill for burgers and such, you'll never buy a briquette again. its simply that much better. now even the major briquette brands have lump available , royal oak makes a lump ive been using quite a bit 9got burgers n the egg now with that under them) its no more expensive than the kingsford briquettes. "cowboy" charcoal is ok as well. give it a try folks, seriously its good stuff
M H, I have't tried an egg, I have been building my own for over 30 years. I only use a small amount of charcoal to get the fire lit, than smoke for hours with splits of wood. Heres some pics, this is smoker/grill # 5 or 6 I made my first grill in 1978. That was a yard bird I did a bit ago, I'm doing pork butts tomorrow I told you Jack, if your out there!!!! you made me do it
nice looking yardbird, i use a vert rack (beer can rack) to do mine. system seems to work quite well its better on the egg than in the oven, has to be the smoke as everything else is done the same way
Thanks, Yea, I use them also, I did this one in the pan because the wife wanted the juices for gravy.
i just put the tin under the chicken with the rack sitting in it, works the same way. actually a tin (pie tin) works pretty well for me, makes it easier to pick the dang thing up, the beer can racks don't give you anything to grab
Mike, I couldnt agree more about a Kamado. I bought mine thinking i would use it occasionally. Immediately that idea went out the window. I use it 3-5 times a week summertime and probably twice a week (sometimes more) in the dead of winter. After almost 3 years, I finally gave away my Webber gas grill a few months ago as it was just in the way. Cant remember the last time I used the kitchen electric oven for a meal. Once I learned the ins and outs of lighting for high heat or low heat (pretty simple actually, just takes practice) I was off to the races. Also, I have read that BGE lump is relabeled Royal Oak which I can find at a local grocery store at times for 2.99 on a 8 lb bag-awsume deal there. They dont have it all the time but when they do I grab several bags. My other "go to" lump is Wicked Good-Weekend Warrior-made right up here in Maine
I tried it this summer in our cheapie webber, I was hooked just from the burgers and ribs. Steaks were the icing on the cake. Chicken was also excellent. Experimented a bit with some soaked wood chips and put them around the coals just before cooking the meat. Put them around the edges so they would smoke more than burn. Best steaks we have had in a long time! I have a 1/2 bag of kingsford left, But once it's gone. I think we'll be using the "lumps". And loading up on various chips flavors too! I'll never go back to a gas grille now!
Great info on the post above and couldnt agree more with you guys. I used to have a 'fleet' of BBQ's (at least that's what my wife called it). Kettle, gas, Texas Pit you name it. Then I went and got a BGE. I sold all my other hardware and the rest is history. As far as charcoal, this web site reviews them all http://www.nakedwhiz.com/lumpindexpage.htm?bag They use to rate them and Maple Leaf Lump came in first. We get it here in Canada (made in Quebec) but you guys in the US cant get it... Nyah Nyah
J-man, contrary to belief and in my opinion, "do not soak" your wood… It's better dry. All you create is steam and the "look affect" that your smoking. It really does nothing. The best thing you can do is use debarked hunks of wood but seasoned. If you wan't a little stronger taste, leave the bark on. I personally leave it on, Iv'e been smoking a good many years and tried it 100's of ways, "Go to simple" small amount of charcoal to start, put a split or two depending how much your smoking on the coal's, shut lid, watch temps and thats it!…… Let it smoke. If you want to cook, do the opposite, more charcoal, little wood to give it a tinge of smoke taste
Agree with Dave above, moistening wood chips is good only if your foiling them for a gas BBQ since the temps are too high on those and will ignite wood before it has chance to smoke up.
