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05-ReadyForFoil.jpg
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Newbie from New Jersey
Hi, and welcome. I'm fairly new to this forum and I read a lot more than I write, but thought I'd drop in here and say that I'm in Jersey, too. Maplewood (Essex County), to put a finer point on it. Jersey definitely doesn't have the highest per capita concentration of BBQ'ers in the nation... -
plain 'ol burgers
Mouthwaterin'. Suddenly my little tuna snackpack lunch doesn't seem very appetizing.... -
Controlling heat on an ECB?
Umm...I'm not sure your question is directed at me since I wasn't specific about how I do it, but: I start out with my firebox roughly 3/4 full of unlit coal, and dump in a full starter chimney of fully lit. EDITED TO ADD: Much more often than not, as the unlit catches fire, the temps go quite...- brick pig
- Post #7
- Forum: Charcoal Smokers
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Controlling heat on an ECB?
Just one man's opinion, of course, but I got my offset because I wanted to learn how to control the fire. Part of the pleasure I get from smoking low & slow is whiling away the day (or a good portion of it) sitting my deck, sippin' a few brews and tending my fire. Speaking to that directly, I...- brick pig
- Post #5
- Forum: Charcoal Smokers
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Any Bourbon drinkers here?
I keep Maker's on hand all the time, and swap others in and out all the time. When my grandfather passed away years ago, he left a small stash of Ancient Ancient Age, which I got and which is some of the best I've ever had. I tried for years to find it in stores, and finally learned that it is...- brick pig
- Post #30
- Forum: General Discussion
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Buttermilk brined cut up chicken - w/qview
I tried this recipe out on Sunday, and all I can say is "wow." Smoked with a little apple wood, and at a slightly lower temp than suggested. It was a bit of a chilly day and I had a little trouble maintaining anything above ~240 degrees, but I did the best I could and just increased the cook... -
first spare ribs smoked
The last batch of ribs I smoked, which was about two weeks ago, was the first time I ever tried a brine on ribs. They were by far the best ribs I've ever made, and may very well be the best I've ever eaten, period. The brine was the only thing I did different from any other time, so I've got to... -
Hi from Jersey
Hello to everyone. I was born & raised in North Carolina, where of course I learned to love BBQ. Now I live in central Jersey, after a 14-year stopover in Pennsylvania. I’ve been grilling for as long as I’ve known how to strike a match, but I just started smoking low & slow about 3 years ago. My...
