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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.

We're more than a little partial to pulled pork shoulder with good 'ol Carolina clear mustard vinegar sauce...either on a bun or a plate. You know, the kind served up in middle Tennessee and the Carolinas. I'd like to try some good beef BBQ...somewhere.

funny looks like tam is also a lump fan.
i smoked a 16lb turkey as well. took 7.5 hours and was great.
the green eggs are a tad bit to much coin for me at this point. i just use a cheep homebrew ugly drum. thing runs at 250* and burns 1-1.5 lbs an hour. crank her up to 325* and it burns 2-2.5lbs/hour. best $100 project for a 24" smoker

Meshacks is good, but they were ranked #5 by Dallas Magazine. http://www.dmagazine.com/Home/D_Magazin ... allas.aspx" onclick="window.open(this.href);return false;

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!

TAM - Sounds good - Have you any idea where 'lump hardwood charcoal' can be purchased in the Houston/Galveston area?

Thanks

Abraham wrote:TAM - Sounds good - Have you any idea where 'lump hardwood charcoal' can be purchased in the Houston/Galveston area?

Thanks

Academy.

baldeagle wrote:Meshacks is good, but they were ranked #5 by Dallas Magazine. http://www.dmagazine.com/Home/D_Magazin ... allas.aspx" onclick="window.open(this.href);return false;

Good to see Angelo's in the article (#6). It's been several years since I ate there but I always liked them a lot.

A-R wrote:In Dallas? Ain't none

But that's my Central Texas BBQ snobbery talkin'

It could be you and The Annoyed Man are both right.

mbw,

Thanks!

As a teenager, lump charcoal was to be found everywhere, but I didn't think it was available anymore.

Foolish me, I'm heading to Academy.

cheezit ,

"ditch the coal move on to oak lump"

Ah, what...? Oak lump?

Please clarify and thanks.

The Big Green Eggs (BGEs) are nice and they cost a bit, but are no where near were some of those rigs can be. I have an XL and it is great. I'm still thinking about getting a medium to go with it for smaller occasions. I'm no BBQ guru yet, so the best is probably still over at TAMs.

Better be careful about announcing the next time your fire that bad boy up TAM. You just might find 10-20 of us tracking you down.

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.

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.

Hutchin's BBQ in McKinney

i had mike andersons for the first time last week and it was really good. not sure its the best, but ill be back.