Other hobbies
- Thread starter jamie
- Start date
BAYMAC
Supporting Member
Since we're doing the BBQ posts....
This is my teams turn in boxes for the Gilroy Garlic Festival KCBS competition. I love smoking, grilling, cooking, etc. I can tell you that was my last KCBS comp though. I prefer crowd voting rather then the strict judging by KCBS judges. We placed great, top 1/3 of the pack, beating out national teams, but its a lot of work. I'd rather cook for friends!!!
This is my teams turn in boxes for the Gilroy Garlic Festival KCBS competition. I love smoking, grilling, cooking, etc. I can tell you that was my last KCBS comp though. I prefer crowd voting rather then the strict judging by KCBS judges. We placed great, top 1/3 of the pack, beating out national teams, but its a lot of work. I'd rather cook for friends!!!
Kensington Reefer
Supporting Member
Brisket.....yum!
Vhuang168
Guest
I’m more on the cold smoke side.
Wife got me a pizza oven a few years ago and I’ve been having a blast making pizza at home!
Wife got me a pizza oven a few years ago and I’ve been having a blast making pizza at home!
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BAYMAC
Supporting Member
Vhuang168
Guest
Ooni Karu 12. Been thinking of getting the Gozney Dome next.
BAYMAC
Supporting Member
My dream:
www.mugnaini.com
They used to be local to me.
Home Page New
WOOD & GAS FIRED OVENS Fire up delicious possibilities. Much more than a pizza oven, Mugnaini opens up a wonderfully savory world of open hearth cooking, including meats, fish, vegetables, bread, even desserts. Crafted with an artisan’s soul, a passion for detail and unmatched customer...
www.mugnaini.com
They used to be local to me.
Vhuang168
Guest
A good friend of mine has built-ins in both the houses he's owned so far. The current one in SD is rectangular, to match the modern architecture the house has.My dream:
Home Page New
WOOD & GAS FIRED OVENS Fire up delicious possibilities. Much more than a pizza oven, Mugnaini opens up a wonderfully savory world of open hearth cooking, including meats, fish, vegetables, bread, even desserts. Crafted with an artisan’s soul, a passion for detail and unmatched customer...
They used to be local to me.
Arvin R
Sponsor
I've always wanted one but my reef tanks take all my money. Lol
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TheRealMadMax
Supporting Member
My friend has a green egg. He absolutely loves it. We went with a Kalamazoo hybrid grill (gas burners 9” bellow trays where you can add wood or charcoal) and a Memphis Elite smoker. Both we absolutely love and would highly recommend.
I got pretty annoyed with our HOA taking forever to finish our front patio so we can move our grill (a very heavy Weber Spirit) back onto it, so I got impatient, found a $20 Weber on Craigslist, and finally got around to learning charcoal grilling.
First attempt was a 10 lb brisket I picked up from Los Gatos Meats. Dry brined overnight, rubbed down with a modified version of Meathead's Big Bad Beef Rub, and smoked between 225 and 270 for 9 hours. Finished (much) earlier than I thought, so I held at 170 wrapped in foil for ~3 hours in the oven and it came out soft as butter.
First attempt was a 10 lb brisket I picked up from Los Gatos Meats. Dry brined overnight, rubbed down with a modified version of Meathead's Big Bad Beef Rub, and smoked between 225 and 270 for 9 hours. Finished (much) earlier than I thought, so I held at 170 wrapped in foil for ~3 hours in the oven and it came out soft as butter.
H2OPlayar
Supporting Member
@rdriggett @Ragglefraggle
How about that car control clinic today? Those cones didn't know what hit them.
How about that car control clinic today? Those cones didn't know what hit them.
rdriggett
Guest
Had a blast learning how to control my car at the limits. As a bonus @H2OPlayar was there to instruct!
JimWelsh
Guest
Astrophotography, for me. An example: https://www.dropbox.com/s/5144jg0jodg6v41/Andromeda not too shabby.jpg?dl=0
TheRealMadMax
Supporting Member
I the aluminum wrap at the 160 stall point is the key! I pull slightly before 203 and do a quick finish on the grill of both sides to crisp up the bark. Sooooo good!!! If you want to go truly overboard look up a Tusla Torpedo … anything that involves a full on bacon weave you know is going to be delicious!!!
Holy wow
Qwiv
Supporting Member
You shooting that Mono in the bay out in the wilderness RGB?
JimWelsh
Guest
Canon RAW. From my back yard in Angwin, CA.
I'm very interested in this! I fully plan on expanding my setup when we have a place with a little more room for sure.
I had an odd experience with this brisket where I don't believe there was a stall. I know that's something that can happen, and I've experienced it with a bunch of other briskets I've cooked (and I've split them roughly evenly between foil-wrapping and non), but this one was 10 lbs before trimming, roughly 8 lbs after trimming, and had an internal temp of 202 after 8.5 hours of cooking.
Even accounting for the higher heat of 270, that's a blazingly fast brisket, but it turned out phenomenally. Looking forward to getting to dial this in and try some ribs next. I'm gonna take a stab in the dark given your citing the 203 finish point that you either follow the pros or also enjoyed Meathead's book?
