The Thin Blue Smoke Thread IV- BBQ 2012

[joshmpdx]

Looking good, Bruce and Frank!

I hope every weekend in this thread is booked up with smoke pics.

[brucered]

Looking good, Bruce and Frank!

I hope every weekend in this thread is booked up with smoke pics.

yummy honey chicken skewers on the grill tomorrow

[joshmpdx]

yummy honey chicken skewers on the grill tomorrow

Nice! I'll be grilling up Salmon for the Lady and Cod for myself tomorrow, along with a couple ears of corn, and a handful of clams.

[CrotalusHH]

Here's my fake Green Egg and my Pit Bull temp control in action.

[DachsieSlave]

Roy, what's the story with your cooker? I haven't seen that kind before.

It is a Komodo Kamado, the Roll Royce of "Ceramic" cookers. They are expensive! But worth every penny if you have the money. The only reason I have one is that about the time my wife ran over my Gill Dome, a kid ran a stop sign and hit me. I wanted something good to come out of that so I bought my Bronze Beauty with some of the insurance money.

Here is a link to the web site: http://www.komodokamado.com/

and a couple of reviews by the Naked Whiz: http://www.nakedwhiz.com/productreviews.htm

[CrotalusHH]

I'm disappointed that no one has even asked a question about my Pit Bull. It can be added to any wood or charcoal burning grill.

[COHunter]

I'm disappointed that no one has even asked a question about my Pit Bull. It can be added to any wood or charcoal burning grill.

I guess my biggest question is what prevents it from flat out melting down? I have a TX style offset smoker and I figure if I slapped a fan on the firebox vent it would just melt down. I like the concept but the application is what I question. I just regulate my temps by the amount the vent on the firebox is open, and once a fire is burning substantially it created its own venturi effect.

[CrotalusHH]

The fan is variable speed. You close the dampers to the point that the fire would slowly go out. The fan overcomes the resistance. As the grill comes up to temp the fan slows down.

Since you aren't wasting heat out the exhaust stack your wood can last twice as long.

I added the fan switch so that it won't flare up as you check the meat, but leaving the fan on with the lid open makes the wood light much faster.

[brucered]

mothers day lunch with folks and my wife and kids. yummy honey chicken skewers with some steamed rice.

it's always a favorite. it presents beautifuly, smells great and tastes even better. i always double the sauce, heat it up and serve on side for dipping and to pour on the rice.

[Jim]

I'm disappointed that no one has even asked a question about my Pit Bull. It can be added to any wood or charcoal burning grill.

I think you have a fine set up- I think most of the regulars in the Blue smoke thread are familiar with the concept. I use a BBQ Guru to do the same thing on my Stumps.

Your bird looks pretty darn tasty!

[Jim]

I'm disappointed that no one has even asked a question about my Pit Bull. It can be added to any wood or charcoal burning grill.

I think you have a fine set up- I think most of the regulars in the Blue smoke thread are familiar with the concept. I use a BBQ Guru to do the same thing on my Stumps.

Your bird looks pretty darn tasty!

Nice job Bruce!

[CrotalusHH]

I think you have a fine set up- I think most of the regulars in the Blue smoke thread are familiar with the concept. I use a BBQ Guru to do the same thing on my Stumps.

Your bird looks pretty darn tasty!

The BBQ Guru is a pulse setup. The fan goes full on and off. It works, but I think the Pit Bull holds the temp a lot close and the temp readout is digital.

[Jim]

The BBQ Guru is a pulse setup. The fan goes full on and off. It works, but I think the Pit Bull holds the temp a lot close and the temp readout is digital.

Thanks- I will let my BBQ know!

[Alacrity59]

It is the first long weekend of not quite summer here in Canada. Folk are headed to cottage country to open up but for my wife and I it was time to treat ourselves to a nice grilled meal over a charcoal fire. My gas BBQ has a charcoal basket that I don't use often but for this nice boneless rib steak I decided to go somewhat old school. Just a bit of olive oil and very little Montreal steak spice. Man did it ever come out perfectly. Medium on one half and medium rare on the other. The Thermapen I picked up on a tip from Jim a couple of months ago let me get the steak off before it was overdone. It is amazing at how quickly the temperature climbs from 120 to 140 . . .gotta watch like a hawk for sure.

When I use gas I always have the lid down. With the charcoal the grill is far far hotter and open lid is the way to go. (Especially if you are grilling veg at the same time as you will end up with grey soot covered veg. I know because I've done it.)

Here is a set of pictures . . .

[rvmx]

I got these new flat skewers today and had the urge to use them right away... Regularly I use a hibachi, but was thinking of construct a quick fire pit with bricks to mimic the Brazilian churrasco. But suddenly my wife suggested to use an empty pot O.o so I measured and it was just perfect! Man, I do love my wife!

Got rump cover, little smoked sausage and onions. Set the coals on fire and put in water some mesquite chips. The results were AMAZING, I used just coarse salt and the flavor was out of this world...melt in the mouth like butter.

So now I present to you: PICANHA!

[camjr]

I got these new flat skewers today and had the urge to use them right away... Regularly I use a hibachi, but was thinking of construct a quick fire pit with bricks to mimic the Brazilian churrasco. But suddenly my wife suggested to use an empty pot O.o so I measured and it was just perfect! Man, I do love my wife!

Got rump cover, little smoked sausage and onions. Set the coals on fire and put in water some mesquite chips. The results were AMAZING, I used just coarse salt and the flavor was out of this world...melt in the mouth like butter.

So now I present to you: PICANHA!

Great example of Improvising, Adapting, and Overcoming!!!

Cheers!

[Reckoner]

Some recent shots from the grill...

Fire roasted eggplant rollatini with peppers, beets, and onions:


First attempt at grilled pizza:





Bourbon brined chops:


And leftovers the next day:


Chicken, peppers, and tomatoes for quesadillas:


And the quesadillas themselves


Tequila lime shrimps:


and same shrimp with Lemon Orzo salad:

[BobS]

You guys have been hitting it out of the park!

[Talal]

I got these new flat skewers today and had the urge to use them right away... Regularly I use a hibachi, but was thinking of construct a quick fire pit with bricks to mimic the Brazilian churrasco. But suddenly my wife suggested to use an empty pot O.o so I measured and it was just perfect! Man, I do love my wife!

Got rump cover, little smoked sausage and onions. Set the coals on fire and put in water some mesquite chips. The results were AMAZING, I used just coarse salt and the flavor was out of this world...melt in the mouth like butter.

So now I present to you: PICANHA!

AMAZING picanha is INCREDIBLE!!

[ackvil]

This is turning out to be one of my favorite threads on B&B. Great job guys.