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Bassists who grill?

#101
Not Insane said:
I have one of these that a friend gave me a few years ago:
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We got a big bag of mesquite charcoal, lighter fluid, etc.

We've never used it and are selling it on Facebook marketplace. We have a perfectly functioning stove and oven in the house that takes about 8 times less work to cook up the perfect steak or chicken.

We had a nice grill when we lived in Seattle, but meals were just way too much work. And the quality of the finished product was never guaranteed. e.g. corn that is too well done on one end and cold on the other. Stuff like that. However, the one in Seattle was at least gas, which is only about 3 times more hassle than a regular stove and oven. The one thing I liked about BBQ was the "smoking" that came with it. But again, not worth the work.

Why did I post this? I'm trying to be motivated to keep the "egg" and get back into it, but can't think of a valid reason to do so.

Any ideas? What is the draw?
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Because an Egg allows you to control heat in a way the usual grill doesn't. Once you get the hang of it, you can dial in a temperature almost as exactly as you can on a stove. Plus, you get all of the smoke and everything that you could possibly ask for. If you want it. I cooked bacon directly on the heat shield yesterday, and it was perfect. The heat was at about 350 and stayed right there once I got the airflow set. If you haven't had smoky bacon cooked like that, you are really missing out.

Ditch the lighter fluid and mesquite charcoal. Both make your food taste like gasoline. Use hardwood or fruitwood charcoal and a different, non petroleum way to start the fire.

I am about to put ours away for the year. It will come out, get new gaskets and a quick scrub, and be back to work next spring. We had Weber and some other sheet metal smoker grills in the past. They would last three or four years, then rust and fall apart. The Egg is expensive as hell, but anything you manage to damage can be replaced. Plus, it is just flat out a better grill than anything I ever used before.

I sometimes marinade pork for a number of days, then smoke it for a number of hours. It doesn't matter how much gets cooked, it's all gone almost immediately.
 
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#102
MJ5150 said:
That is what my mother brings to every gathering as well. Like you, she is known for making excellent baked beans.
I was asked once to bring them to a gathering in place of my mother who could not attend. I got the recipe from her, stuck to it by the letter, and people still asked me if I made them and not my mom. :D

-Mike
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That's high praise.
 
#104
Fishheadjoe said:
StackPath
Set it and walk away...
Fishheadjoe
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That looks a bit too high tech for me. Of course, I do have a wireless meat thermometer, so there's that. The sad part is that I have had it for six months and haven't used it yet. I was going to do a brisket this summer but ran clear out of time and opportunity to take on a 12 to 18 hour process.
 
#105
My brother has been using this or a similar product for over ten years and it works perfectly. It's actually pretty simple to use. Fire up the egg, set the temp you want to use and forget it! 36 hour pulled pork, brisket, you name it.
If you can EQ a bass amp, you can use this device! LOL
Fishheadjoe
 
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#106
Gaolee said:
That looks a bit too high tech for me. Of course, I do have a wireless meat thermometer, so there's that. The sad part is that I have had it for six months and haven't used it yet. I was going to do a brisket this summer but ran clear out of time and opportunity to take on a 12 to 18 hour process.
Click to expand...

That is why I won't get a pellet smoker. I don't want anything that needs to be plugged in.
 
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#108
Hey cool stuff that you guys started this thread! I'm active on the Weber grill forums and have rebuilt quite a few of their older models from the early '90s. I have two Genesis 1000 grills. The redhead I inherited from my parents that bought it new in 1990. I restored it about 6 years ago putting stainless burners and flavor bars in it still has its cast iron grates. The blacktop my wife found for free a few years ago on the side of the road to which I had plenty of spare parts to rebuild it and put stainless components inside including stainless grates since the original cast iron ones were pretty thinned out. Finally there is a Genesis 900 that I rebuilt the frame and gave it to my in-laws for when I go over. It's the frame with the single square tube at the bottom middle. Made a small wooden holder for all the utensils on it. Not as deep of a cook box but still gets over 550° on high. The tabletop is just some generic Walmart one I picked up for 40 bucks many years ago and just thoroughly impressed on how well it works for how cheap it is. Best tailgating and camping grill I've ever had.

The recent acquisition is a new to me but FREE Pit Boss Austin XL with upgraded controller and auger. My neighbor gave it to me as he was upgrading to something way bigger than a 1000sq/inch cooking surface...

Anyways the wife and I are planning on smoking some salmon in the next week or two. I'm sure the puppies will be extremely excited to have some plain fillets to eat too!

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#116
Grocery store had whole briskets on sale so I picked up an 18lber for like 50 bucks. Cut the flat off and trimmed it down. Ended up with a 6.5 pound flat.
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Salt, pepper, garlic, onion rub. Injected with wagyu beef tallow and butter and into my pellet grill. 3 hours on the smoke, then an apple cider vinegar/water spritz every hour until it hit 170° and pulled for wrapping in tallow coated butcher paper.
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Bumped temps up to 275° and let it finish to 195° Pulled it and into a cooler with some towels to rest for a couple hours and nap for me lol.
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Anyone for leftovers?
 
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#117
So I picked up one of these recently, using up some neglected Air Miles....
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So far, i have cooked up some chicken wings with it and it has worked out quite well! The basket hooks up to my rotisserie unit, but does not require a back burner to work. I just run the main grills for the basket and can still use the rest of the grill for other things. The only down side that I can see so far is that clean up is a bit of a pain, but soaking it over-night seems make the job much easier.
Going to try out grilled veggies in the basket and a few other things to see how useful it really is. So far, I like it!
Fishheadjoe
 
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#120
Speaking of a Blackstone, I really don't need another cooking implement on the back patio, but I would occasionally like a griddle. Have any of you had experience with a griddle insert on a Weber grill? Either a real Weber part or third party?
 

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