Grilling, Barbeque/Asado Thread - QQ Style :)
- Thread starter GOS
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Wow, Duncan! You have Aldi in the UK???!!!
milt
800 Club - QQ All-Star
A separate firebox smoker is one of 2 or 3 proven designs.
The thing is there are a zillion of these out offset smokers out there with quality from crap to bricksh!t house.
Gos' Oklahoma Smoker is a nice one. Excellent buld quality without paying for the name.
The key is the skill of the Chef
From the looks of that charcoal basket, you could fire it up & not peek for 24 hours
There is arguably better BBQ\Grilling gear out there but I've stuck with Weber since 1980.
Unsurpassed customer service & solid build quality.
You can buy once or you can cuss & buy over & over again in false economy.
I have 2 gas, 1 charcoal & a highly modified smoker, all Weber.
So GOS, 13lb pork butt is a load of meat even after smoking.
Do you dry rub? Brine? Wet rub? Which wood for the smoke?
What, what, what?
The thing is there are a zillion of these out offset smokers out there with quality from crap to bricksh!t house.
Gos' Oklahoma Smoker is a nice one. Excellent buld quality without paying for the name.
The key is the skill of the Chef
From the looks of that charcoal basket, you could fire it up & not peek for 24 hours
There is arguably better BBQ\Grilling gear out there but I've stuck with Weber since 1980.
Unsurpassed customer service & solid build quality.
You can buy once or you can cuss & buy over & over again in false economy.
I have 2 gas, 1 charcoal & a highly modified smoker, all Weber.
So GOS, 13lb pork butt is a load of meat even after smoking.
Do you dry rub? Brine? Wet rub? Which wood for the smoke?
What, what, what?
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I am so way out of my league here.... I don't even know what an Asado is
jefe1
2K Club - QQ Super Nova
maybe there is a lake/river nearby then he can get ...........................smoke on the water (sorry!) 
Aldi are pretty darn popular in these areas.Yep, the 2 German supermarkets Aldi & Lidl are the fastest growing ones in the UK (not that surprising considering the value for money versus quality), the nearest to me is 10 miles away though
A friends girlfriend is German and before they opened stores in the UK she would bring back their own labelled bottled beer which were excellent. My mother has an Aldi a few 100 yards from her house and always shops there now as everything is so good, and the fresh fruit/veg keeps. The other really nice thing is the staff will help her get stuff - she's 90.
Getting lessons from Ralphie I see
A separate firebox smoker is one of 2 or 3 proven designs.
The thing is there are a zillion of these out offset smokers out there with quality from crap to bricksh!t house.
Gos' Oklahoma Smoker is a nice one. Excellent buld quality without paying for the name.
The key is the skill of the Chef
From the looks of that charcoal basket, you could fire it up & not peek for 24 hours
There is arguably better BBQ\Grilling gear out there but I've stuck with Weber since 1980.
Unsurpassed customer service & solid build quality.
You can buy once or you can cuss & buy over & over again in false economy.
I have 2 gas, 1 charcoal & a highly modified smoker, all Weber.
So GOS, 13lb pork butt is a load of meat even after smoking.
Do you dry rub? Brine? Wet rub? Which wood for the smoke?
What, what, what?
The thing is there are a zillion of these out offset smokers out there with quality from crap to bricksh!t house.
Gos' Oklahoma Smoker is a nice one. Excellent buld quality without paying for the name.
The key is the skill of the Chef
Spot on. Mine is a much heavier build than any other in price range. It holds heat very well, and now that I've worked on all the seams, it should be airtight.
I am a good Chef. I've been cooking nearly all my life....why? Well, long story...but in a nutshell, my mom didn't like to cook once my brothers left home...so I took over. Never looked back....and, with my career, I spent a lot of time in Argentina, Uruguay and Chile. You learn to love outdoor cooking if you go there.From the looks of that charcoal basket, you could fire it up & not peek for 24 hours
Yes, maybe so. I can't wait to try it. It also keeps those hot coals away from the walls of the offset smoker chamber...which should help life expectancy of my grill.
There is arguably better BBQ\Grilling gear out there but I've stuck with Weber since 1980.
Unsurpassed customer service & solid build quality.
You can buy once or you can cuss & buy over & over again in false economy.
I have 2 gas, 1 charcoal & a highly modified smoker, all Weber.
Weber is spectacular quality. I've owned lots of Webers...mostly smokey Joe types. Also had a Weber gas that I gave to my pappy. I have nothing but good words for Weber.
So GOS, 13lb pork butt is a load of meat even after smoking.
Do you dry rub? Brine? Wet rub? Which wood for the smoke?
What, what, what?
I only brine meat that is not fatty. I always brine chicken or turkey. Or, very lean pork. The butt.....I use dry rub only and always. Smear it with a very thin layer of cheapo yellow mustard (so the rub sticks) then liberally apply dry rub. I don't make my own...yet. I typically buy whatever rub is on sale.....I'm not that picky. I use a combination of hickory and cherry. Hickory is my favorite. I use it in combination with real lump charcoal. I do keep a bag of briquettes handy as a backup or supplemental as they are easy to handle. I use internal temperature to tell me when it's done.
I resisted at first...I really did...so if you can't stop them...join them....resistance is futile...I'm anxiously awaiting your FIRST video response
The thing is there are a zillion of these out offset smokers out there with quality from crap to bricksh!t house.
Gos' Oklahoma Smoker is a nice one. Excellent buld quality without paying for the name.
The key is the skill of the Chef
Spot on. Mine is a much heavier build than any other in price range. It holds heat very well, and now that I've worked on all the seams, it should be airtight.
From the looks of that charcoal basket, you could fire it up & not peek for 24 hours
Yes, maybe so. I can't wait to try it. It also keeps those hot coals away from the walls of the offset smoker chamber...which should help life expectancy of my grill.
There is arguably better BBQ\Grilling gear out there but I've stuck with Weber since 1980.
Unsurpassed customer service & solid build quality.
You can buy once or you can cuss & buy over & over again in false economy.
I have 2 gas, 1 charcoal & a highly modified smoker, all Weber.
Weber is spectacular quality. I've owned lots of Webers...mostly smokey Joe types. Also had a Weber gas that I gave to my pappy. I have nothing but good words for Weber.
So GOS, 13lb pork butt is a load of meat even after smoking.
Do you dry rub? Brine? Wet rub? Which wood for the smoke?
What, what, what?
I only brine meat that is not fatty. I always brine chicken or turkey. Or, very lean pork. The butt.....I use dry rub only and always. Smear it with a very thin layer of cheapo yellow mustard (so the rub sticks) then liberally apply dry rub. I don't make my own...yet. I typically buy whatever rub is on sale.....I'm not that picky. I use a combination of hickory and cherry. Hickory is my favorite. I use it in combination with real lump charcoal. I do keep a bag of briquettes handy as a backup or supplemental as they are easy to handle. I use internal temperature to tell me when it's done.
Yeah that pork butt looked awesome.
I also brine, mostly chicken breasts and pork chops (which can be dry.) What is your brining recipe Gene? I settled on just salt, as if I added sugar it just made things taste like a hotdog
Since you've spent time in South America, ever try one these delectable cuties called an Capybara? I hear they like to BBQ these down there.
I don't follow recipes generally. But, yeah. Water, salt, garlic, onion powder. Sometimes rosemary, if I have it fresh. Regarding that rodent...which is what they call them down there......I haven't purposely eaten one...but I'm not saying I haven't.Yeah that pork butt looked awesome.
I also brine, mostly chicken breasts and pork chops (which can be dry.) What is your brining recipe Gene? I settled on just salt, as if I added sugar it just made things taste like a hotdog
Since you've spent time in South America, ever try one these delectable cuties called an Capybara? I hear they like to BBQ these down there.
View attachment 39962
Yeah that pork butt looked awesome.
I also brine, mostly chicken breasts and pork chops (which can be dry.) What is your brining recipe Gene? I settled on just salt, as if I added sugar it just made things taste like a hotdog
Since you've spent time in South America, ever try one these delectable cuties called an Capybara? I hear they like to BBQ these down there.
View attachment 39962
Oh boy...I just lost my appetite
Oh boy...I just lost my appetite
I've seen photos of those darlings on an open spit, and they looked great, I wouldn't hesitate to try one.
who will be the first to say... they taste like chicken....Yeah that pork butt looked awesome.
I also brine, mostly chicken breasts and pork chops (which can be dry.) What is your brining recipe Gene? I settled on just salt, as if I added sugar it just made things taste like a hotdog
Since you've spent time in South America, ever try one these delectable cuties called an Capybara? I hear they like to BBQ these down there.
View attachment 39962
