BAR-B-QUE puts people in a good mood

[2dimes]

I'm not anti carb by any stretch of the imagination but corn bread is not my first choice, the family loves it. My wife can make excellent corn bread. You're right too many places miss the mark.

There was another very good place in Calgary on 4th street SW. I think it was called La Belle Southern Kitchen. Semi fancy but with big wooden picnic tables. I think they did not fit the location. Sure enough they closed down.

It's funny how many places can't keep up with chains like Montana's Smoke house and Famous Daves. I like Montana's but I don't order brisket. I have had good brisket from Famous Dave's in Kalispell at lunch time. Tends to be dry later.

I have not made it to Jane Bond's Calgary since they moved. They were not bad, I was only mildly disappointed.

My favorite BBQ in Alberta is in Saint Albert. https://www.thatbarbqplace.com
We checked it out because it was close to where we were and we needed some lunch, hoped it wouldn't suck. It was spectacular! As soon as you opened the door it smelled right and it was.

There is also a very good place in Missoula Montana. https://www.thenotoriouspigbbq.com

[mookiemcgee]

We have one chain place in town called Dickey's, but I've never tried it (I've heard very bad things, I think the food is cooked somewhere centralized and shipped out to the restaurants to unfreeze and warm up). They have a famous dave's near m'ladies folks place, for a chain I thought it was pretty decent but I think i had 'burnt ends' which were tasty

I don't get out to Edmonton much, but I'll put it on the list for someday... I have not been to Montana in 20 years either.

If you make it to Houston, Pinkertons, Gatlins and Goode Co BBQ all beat the brisket anywhere else I've ever been. The locals told me the best spots are in Austin but I've never had the time when I'm out that way.

[Jdsizzleslice]

You guys should try some Alabama White Sauce at some point in your life. Mmmmmm.........

[2dimes]

If I could I would tour around checking out all the southern states looking for good BBQ.

Mookie those Houston suggestions sound great. When we went to Texas I thought every BBQ place would need to be increadible. We went to a few that were just ok.

In Houston we went to Luling City market. It was good and inexpensive. I would go back but I suspect it isn't top ten there. I think the ribs were my favorite item.

Years ago there was a guy in Kalispell that just set up in his van on an empty lot. Spectacular but of course he disappeared.


This company builds cabinet charcoal smokers in Oregon. They look decent.
http://www.cascadesmokers.com/smokers/the-que-meister/

[HitRed]

Royal Enfield Bullet with Bar-B-Que side car

I'm inspired

[2dimes]

That's pretty cool. The stack should be on the back so it does not fill with junk or blowout the fire when you ride.

[2dimes]

The birds are chirping.

Time to bust out the smoker soon and try these dry rub recipes

https://www.vindulge.com/ultimate-homemade-dry-rub/.

1 cup brown sugar.
1/2 cup kosher salt (we use Diamond Crystal kosher salt)
4 tablespoons smoked paprika.
2 tablespoons coarse black pepper.
1/2 tablespoon cumin.
1/2 tablespoon onion powder.
1/2 tablespoon garlic powder.
1 teaspoon cayenne pepper.

https://heygrillhey.com/best-dry-rub-for-ribs/

1/4 cup brown sugar.
2 teaspoons Kosher salt.
2 teaspoons black pepper.
2 teaspoons smoked paprika.
1 teaspoon garlic powder.
1 teaspoon onion powder.
1 teaspoon ground mustard.
1/2 teaspoon cinnamon

Later on.. grabbed two racks of pork back ribs. Going to put a little French's mustard on them then coat them in rub and cook them at 225F.

[jusplay4fun]

BBQ is often eaten with LOTS of other folks (Pre-COVID Lockdown) so these gatherings of eating and talking are done in good times and people are in a good mood when eating BBQ. Makes sense to me.

[2dimes]

I grabbed a Weber Jumbo Joe. Odd name since it's basically the medium size unit. I just got it at the end of the season last year so I have only cooked on it a few times. Lighting charcoal is different from using propane or wood pellets so I'm experiencing some transition pains. I found kingsford easier to light than royal oak. Going to try a bag of B&B next it was rated 10/10 by the lady I watched on YouTube.

[mookiemcgee]

I grabbed a Weber Jumbo Joe. Odd name since it's basically the medium size unit. I just got it at the end of the season last year so I have only cooked on it a few times. Lighting charcoal is different from using propane or wood pellets so I'm experiencing some transition pains. I found kingsford easier to light than royal oak. Going to try a bag of B&B next it was rated 10/10 by the lady I watched on YouTube.

You going 100% briquets or mixing in some lump? Do you have a chimney for lighting it? Makes getting fired up much easier

[2dimes]

Because I remember having trouble lighting briquettes in the past, I did get a chimney.

I started out last year with Royal Oak lump on a hibachi I have had for decades, then when I bought the Jumbo Joe I also bought a bag of Royal Oak briquettes. So far I have not mixed the two.

In addition to the Jumbo Joe. The little fellow bought me a smaller one from work, the Johnny Morris bobber grill. It's been giving me the most problems. Likely I was not using enough charcoal. One youtuber said charcoal likes to work as a team, he said use lots.

I was thinking such a small grill might get way too hot pretty quickly if I over do the charcoal. Out of an abundance of caution, I may have been under doing it.

I definately didn't use enough when I initially tried lump. There was one large chunky piece in the mix and it seemed to do all the heavy lifting.

It also sounds like I need to let the chimney go longer. The last video I watched said leave it for 20 minutes before checking on it then leave it another ten.

I definately found leaving it longer helped last cook when I used some Kingsford I had from a decade ago. I still didn't know at the time it should take half an hour.

Of course being too early in the season, we keep having snow events, so that has caused a couple of intended experiment days to be cancelled.

[mookiemcgee]

20 min seems a little long, but yeah you want to see the briquets turn mostly white before dumping it. These type of grills can do low and slow but aren't really ideal for it, but they are great for things that like it hot (steaks, burgers, chicken breasts ect) where you can let the coals really get crazy hot in the chimney, dump and and go to work pretty much right away.

Lately I'm using a knockoff green egg that is not well insulated or made from ceramic so it kinda looks like an egg but really acts more like weber. I don't love it... it's like just deep enough that it's hard to get a really hot sear going without mountains of coals, and it does low and slow fairly well but requires alot more heat management than a real green egg. I've kind of evolved into the opinion that $200-$400 is just a pointless dead zone, you are better off with a $100 weber or upgrading to like the $500+ real deal ceramic egg or traeger type smoker. tbh I've never given pellet grills a chance, but they might be the next thing i try.

My wife bought me a blackstone outdoor griddle thing from christmas... it's still sitting in the garage in the box. I think the rainy season is finally behind us here so I really need to bust it out and start playing with it more.

[mookiemcgee]

how to delete when you double post?

[jusplay4fun]

20 min seems a little long, but yeah you want to see the briquets turn mostly white before dumping it. These type of grills can do low and slow but aren't really ideal for it, but they are great for things that like it hot (steaks, burgers, chicken breasts ect) where you can let the coals really get crazy hot in the chimney, dump and and go to work pretty much right away.

Lately I'm using a knockoff green egg that is not well insulated or made from ceramic so it kinda looks like an egg but really acts more like weber. I don't love it... it's like just deep enough that it's hard to get a really hot sear going without mountains of coals, and it does low and slow fairly well but requires alot more heat management than a real green egg. I've kind of evolved into the opinion that $200-$400 is just a pointless dead zone, you are better off with a $100 weber or upgrading to like the $500+ real deal ceramic egg or traeger type smoker. tbh I've never given pellet grills a chance, but they might be the next thing i try.

My wife bought me a blackstone outdoor griddle thing from christmas... it's still sitting in the garage in the box. I think the rainy season is finally behind us here so I really need to bust it out and start playing with it more.

My son recently got a Blackstone and he LOVES it. The last time we went to his home, he and wife together worked to fix some subs on the Blackstones, including "toasting" the sub rolls. VERY YUMMY. She prepped the veggies before grilling, too.

I know a few other guys (males) who have gotten one and love to COOK more and try different types of food to cook on it.

I am happy with my Weber and fix burgers and steaks and turkey burgers and I add extra flavor using wood chips, both Apple and Hickory.

[2dimes]

Yeah I thought if I let the chimney burn for 20 minutes it would use up too much fuel before I get a chance to cook. I noticed last try letting it go for fifteen was way better so I think that might be a big part, along with using a bit more charcoal. Definately intending to use it for burgers, sausage. I'll experiment with wings and shrimp if I can improve my fire management skills.

There were a few knock off ceramic eggs at Lowes a couple of years ago, some seemed better than others. I nearly bought a smaller sized one then they suddenly stopped bringing them in. The actual green egg and Komodo Joe brand units are bit too dear for my budget.

My wife bought me a black stone outdoor griddle thing from christmas...

My buddy got into the black stone grill for camping before it went mainstream. He builds a rather huge temporary outdoor kitchen shelter out of tarps. Neither rain or sleet, nor snow or hail. Come time for breakfast his black stone griddle will prevail.

There was always a really enthusiastic group of followers. It's definately the way to go for doing huge diner style breakfasts for a big group. Two pounds of bacon, three dozen eggs, three pounds of hash-browns. Who's hungry?

You need to set up a tarp or lean to type structure. The optimum in my opinion would be a nice 1970s era Parks Canada style cook house. It would be perfect for having some delicious meals while it rains outside.

tbh I've never given pellet grills a chance,

Way back I was a pellet grill snob, "That's cheating. You should learn to manage your fire. Etc. etc. etc..." My favorite insult from the stick burner guys is, "Those are an easy-bake oven for men."

Then my father in-law got a Treager, next I tried a Green Mountain Grill portable unit. Oh, I can fiddle around as much as I like, but if I get distracted looking at a cat video it just carries on and maintains the right temperature? Ok, I'm a pellet grill guy now.

The vast selection of wood types in ready to go bags is pretty awesome, I managed to try many types and figure out our favorite flavours. It's spectacular!

The Treager brand is by far the most popular but I don't like them much. If I was a billionaire I would probably try a Yoder just to see what it's like, they look robust but I can't imagine it doing anything better than my GMG.

[KoolBak]

So...first off, I have a buddy that smokes EVERYTHING. Literally. Over the years, I've learned to HATE smoked shoite

BBQs - went to disposable propane grills 30 years ago - just buy one every couple years after you wear them out. Never been a big fan of grilling.

Last year my bride bought me a larger 2 burner Blackstone - I FOOKING LOVE IT. Got a nice blackstone table and built a massive accessory bag out of a tactical gun bag. Take it on vaca, to family functions, yadda yadda. I will NEVER barbeque again....but thats just me ;o) I've always LOVED the japanese / hawaiian hibachi style of cooking and I can get a Filet PERFECT on it , make a massive pile of yaki, do awesome rice, veggies, burgers, full breakfasts, whatever. It suits my particular needs like it was made for me.

I think my bride regrets buying it for me

I wish pix were easier to post here....I can make an album and post if anyone cares

[mookiemcgee]

I was in a similar cycle of using a cheap $100ish gas grill and replacing every few years, but I almost never used it anymore. It's become a dry storage unit for my charcoal and tools ect for my knockoff green eggs.

I know I'm gonna love the blackstone, but I have no outdoor covered areas in my yard and everything I'm reading suggest it will rust and need tons of work if it gets wet or go long stretches of being unused to I've been really slow to bust it out. my wife keeps 30 rabbits in our garage I really don't want to keep the blackstone in there after use because our garage is like the least sanitary place on our property now. I need to just build some kind of outdoor overhang/sheltered area this year so I can have a better spot for it. I'm def looking forward to using it once i get my act together.

My FIL is a big traeger/pellet guy. He likes the smoke alot... I don't mind the smoke, but I need hard sear. I crave a steak with maillard reaction up the wazoo. I want grill marks and tiny burned bits here and there and some crunch. I would like at some point to try a true offset for the funsies, but i fear stylistically I won't love the end product.

[KoolBak]

In normal cooking, I'm a cast iron only guy, so caring for the Blackstone is a natural fit - it's actually much more forgiving.

But yes, most tend to leave it outside or not clean / season property (just like cast iron) and it will get fooked fast

I typically use on covered front porch but have used inside when it's awful out.

Once cleaned, I keep in its awesome tactical storage bag inside. I've used the FOOK out of it and it's better than new, like a good cast iron pan

This is the table I got - awesome combo of sturdy, transportable, functional

https://www.campingworld.com/blackstone ... t=Griddles

[mookiemcgee]

I think the picture on the box of the one in my garage comes with a stand and wheels. I'm gonna need some kind of cover for sure though, the reviews for the silicone mat you can cover the grill surface with seem very bad, like it doesn't really work to keep the moisture out and maybe even causes you to trap some moisture in.

[KoolBak]

Those mats defeat the purpose of the grill.

If you store it outside, it will fail. You HAVE to clean / season it every time. Are you a cast iron guy? It's very similar.

Like to see the model you got...

[jusplay4fun]

I understand the Blackstone is like a cast iron fry pan/cooker. I understand about "Seasoning it." I will say that I have never used one. Other comments on that? or are we discussing just the Blackstone flat grill?

I think Mookie (or someone) mentioned the Green Egg grill. Anyone OWN one? used one? like/dislike? pros/cons?

Green Egg?
The Big Green Egg is a ceramic oven crafted to use natural charcoal and live fire, allowing you to cook just about anything. Its unique design locks in moisture through closed-lid cooking, enhancing the flavor of whatever you prepare.

Made from high-quality ceramics sourced from trusted artisans in Mexico, the Big Green Egg features high-quality materials that provide exceptional temperature control and high cooking temperatures.

https://biggreenegg.com/pages/why-big-green-egg? <<<Maybe

anyway, from their website

BTW: I use my propane gas grill for chicken and hot dogs. Burger, turkey burgers and steaks get charcoal (Kingsford) with 50/50 mix of SOAKED wood chips, Hickory/Applewood. (I did try both cherry and pecan, in place of applewood; I did not think they were QUITE as good a the applewood; BUT you gotta have Hickory, imo.)

[KoolBak]

Oh man...cast is a whole animal in itself. I have an extensive collection with my grandma's Griswold from the 1800s as my prize. Very easy to care for but VERY specific. 95 percent of people fook them up.

The Blackstone are nice as they're not a sensitive surface like a pan - you can use soap and metal utensils and abuse them AS LONG AS you clean and season and store properly....

I really wish it was easier to post pix

[mookiemcgee]

Green eggs are great for low and slow, as your ai google result indicates. The difference is really that most every other design is metal (alluminum, steel, or iron), and the real green eggs are ceramic which holds heat in much better allowing you to keep low temps right where you want them without much management. If you put a brisket on overnight and the fire goes out the grill will actually maintain a decent temp until you can wake up and fix it in the am. I have a friend who uses one exclusively and he swears by it.

You can also use them for 'grilling' at higher temps so their are useful to like smoke something, and then crank it up and get a crisp crust on things at the end. My fake version doesn't really do anything super well, because it's made of insulated aluminum and the coals sit too far down to get a really hot sear going without a mountain of coals.

The blackstone is basically a 'plancha' style cook surface, or like what you'd find at a greasy spoon breakfast spot or burger joint. big wide flat surface that is made of cold rolled steel which is prone to rust (not as severe as cast iron) even when seasoned if not cared for properly. I'm honestly really excited about it, I know I'm gonna love using it... just worried about what happens when I forget to put the cover on and it rains (which happens all the time to me with my BBQ).

[jusplay4fun]

Green eggs are great for low and slow, as your ai google result indicates. The difference is really that most every other design is metal (alluminum, steel, or iron), and the real green eggs are ceramic which holds heat in much better allowing you to keep low temps right where you want them without much management. If you put a brisket on overnight and the fire goes out the grill will actually maintain a decent temp until you can wake up and fix it in the am. I have a friend who uses one exclusively and he swears by it.

You can also use them for 'grilling' at higher temps so their are useful to like smoke something, and then crank it up and get a crisp crust on things at the end. My fake version doesn't really do anything super well, because it's made of insulated aluminum and the coals sit too far down to get a really hot sear going without a mountain of coals.

The blackstone is basically a 'plancha' style cook surface, or like what you'd find at a greasy spoon breakfast spot or burger joint. big wide flat surface that is made of cold rolled steel which is prone to rust (not as severe as cast iron) even when seasoned if not cared for properly. I'm honestly really excited about it, I know I'm gonna love using it... just worried about what happens when I forget to put the cover on and it rains (which happens all the time to me with my BBQ).

Yes, I figured that the Ceramic would hold heat well. And "Low and Slow" cooking would do well in such a "Cooker" like the Green Egg. I had seen them advertised BUT did not really check into that or other options. I had not really considered anything until my son got his Blackstone. I know of at least two other guys who got them recently, but they did not INVITE me to their place, as I best recall.

TBF, I like my inexpensive options and take care of them. I store them in a shed over winter. The Weber, being rather light weight, gets placed in there after nearly every use. After the coals cool, I then cover it with its top. The propane grill I cover with a vinyl one after it cools, but I usually leave it out for grilling season for me, March to November here in VA. I have only had a NEW propane grill 10-15 years; I still have my first Weber and I have had that at least 20 years. It is kinda greasy and has some dents when I dropped the top or the entire thing topples (with NO coals inside.) It shows its age (as do I) but keeps working (as do I, ) I figure if I clean it TOO well that I lose "its seasoning" too. IDK for sure, but I see no need to RISK it. BTW, a good WOK works on the same ideas of "seasoning it" one made from iron or steel.

ASIDE about fast food burgers: I think McDonald's uses a big flat grill for it burgers and such. I worked part-time through undergrad college at a competitor (Hardee's/Carls Junior) which uses a gas grill with stone briquets. It has a grill top with large iron rods. When I worked there, we soaked the grill tops in an aqueous lye (sodium hydroxide or NaOH) solution and rotated the grills weekly, as I recall. (I have never used lye on my Weber grill top, btw.) And it needed an excellent venitilation system. That was a chore to clean ALL this, especially the ventilation system that ran water through it constantly. I notice the smoke from a nearby Burger King as they too use a gas grill system, but I think theirs is automated with a chain grill system that moves the burger through at a fixed rate.

[Silvertop]

My alltime favourite : https://www.youtube.com/watch?v=IJ8oMYOu7gs&t=839s
Really give this a try !!