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cheezit wrote:can any of you guys tell me who sales roal oak in north ft worth? i cant seem to find it anymore.

It's a bit further north, but if you come up the 121 and exit at Glade, there's a Valero gas station at the NE corner of Glade and 121. That station also has a liquor store and they sell BBQ wood. I have bought oak logs there before.

cheezit wrote:lump can be made of a few different types of wood. i like oak myself. if you read the bag it should say what wood is used to make it.

Here's a handy hint........ Use whatever lump charcoal you buy to run your fire with. A little while before you start up your fire, take some chunks of hickory—chunks, not chips—and soak them for an hour in a bucket of water. They should be ready by the time your fire is ready. Once your fire is up to temperature and you're ready to put smoke on your meat, place the soggy chunks of hickory around the edges of the fire and proceded with cooking your meat. Over the course of your cooking, those chunks of soaked hickory will be slowly converted into lumps of burnable charcoal as they produce smoke, and because they're off at the edges of your fire, they won't be consumed as fuel.......until the next time you start up your BBQ and they become part of the coal you will use to build the fire with. The best part is that they will still retain just a hint of the hickory flavor which does nice things to your meat.

One easy way to extend the life of that bag of chunk charcoal.

carlson1 wrote:

The Annoyed Man wrote:

A-R wrote:

The Annoyed Man wrote:My house. I make better BBQ than anybody else's I've ever tasted, commercial or private. Unfortunately, only a privileged few ever get to taste it.

Free samples or it didn't happen

Go ahead, doubt me. Yer still not gettin' any until you come a knockin' on my door..........on a day when I've got the BBQ fired up.

I suggest you make a new Thread with the date and time when you are going to start the Green Egg.

I just might!

Abraham wrote:I'll second that philosophy.

Home BBQ is the best. (I use charcoal briquets/pecan wood and a very slow approach to the ultimate done-ness)

Now, if you're talking about the best commercial BBQ, well then, o.k....

See, there's your problem right there.

Throw the briquets out and get yourself some lump hardwood charcoal. Taste is much better. Then get yourself a Big Green Egg. I've been a pretty good BBQer for years, but I always used traditional steel smokers with a firebox on one end. My last one was from Texas Pit Crafters in Tomball. It was this one: http://www.texaspitcrafters.com/Texas_P ... /PM100.pdf.

It works pretty good, but it has the same flaw that almost all steel smokers have, and that is that it doesn't regulate temperature as well, and it is more subject to the temperature of the air surrounding it. Mine also seems to be negatively affected by humidity. So at the beginning of the summer, I finally sprung for one of those Big Green Eggs, and I have no regrets at all. It is far and away the best BBQ I've ever used. I put a 15 lb turkey in it on Thanksgiving Day at 11:30 a.m. and took it out at 4:30 p.m. I used hickory wood for the smoke. It was moist and perfectly cooked all the way to the bone, and the skin was golden brown and crispety. Best turkey I ever made, bar none. When my son went to carve it, he said that most of the meat just fell away from the bone.

The first time I ever used it, I made St Louis style pork ribs. Again, the BEST ribs I ever made. Meat fallin off the bone and all. The best part is that you don't have to really monitor the temperature. Once it gets up to where you want it, it is easy to "tune" the intake and exhaust vents, and because it is a thick ceramic, it is a very efficient insulator. It is insane how efficient it is. When I bought it, the "kit" included one of those bags of Big Green Egg Charcoal. SIX MONTHS LATER, I'm STILL using that same bag of charcoal. I bought another bag thinking I might have to open it to do that turkey, but I never cracked it open. Didn't need to. It produces almost no ash at all, totally consuming the fuel. I've probably made 7 or 8 meals on that one bag of charcoal.

Yes, they are a bit pricy, but this one was no more than that Texas Pit Crafters steel smoker, so it is all relative, and it was well worth it. I'll say this: I'll never buy any other kind of smoker grill again. Big Green Egg fan for life right here.

Gunny007 wrote:The BEST BBQ is Meshack's BBQ in Garland. They are awesome! They have been featured in D Magazine and other magazines. They are the ABSOLUTE BEST! There address is 240 East Avenue B Garland, TX. I promise you won't be disappointed.

That's 40 miles away from me, therefore, mine is still better.

A-R wrote:

The Annoyed Man wrote:My house. I make better BBQ than anybody else's I've ever tasted, commercial or private. Unfortunately, only a privileged few ever get to taste it.

Free samples or it didn't happen

Go ahead, doubt me. Yer still not gettin' any until you come a knockin' on my door..........on a day when I've got the BBQ fired up.

My house. I make better BBQ than anybody else's I've ever tasted, commercial or private. Unfortunately, only a privileged few ever get to taste it.