Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: Daze823 on January 30, 2016, 02:24:46 PM
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Hi all,
I guess I'm the new kid in bbq school, and I'm glad to be here. The wife got me a Big Easy SRG for Christmas, which was a surprise to me, and prior to that I'd never done anything but grill on my TEC patio II grill... I'm absolutely loving it so far, so far I've cooked chicken wings, chicken leg quarters, two whole chickens, 3 Boston butts and I just finished up a pork picnic today. I actually found this site while searching how to prepare the pork picnic since I had no idea what to do with the skin... In the end I just left the skin on and the pork just separated right off when I was pulling it after it was cooked... I even tasted a little bit of the skin which came out nice and crispy... By far my favorite pork cook so far...
For today's cook, I mixed some apple juice and butt rub and injected that last night into a 10 1/2lb picnic, and then covered the non-skin area with some butt rub, wrapped it in saran wrap and put it in fridge.. This morning, around 5:30am, I pulled it out, unwrapped it and let it sit for an hour, then into the BESRG.. I added some pecan chips, so started on high, lid down for about 30mins, then lowered the temp to half and left lid down for about 3 1/2 hrs... I then opened the lid, still at half power, and spritzed with apple juice every 30 min for 2 hours, then closed lid for the last hour, still spritzing... At 6 hour mark, I pulled (197 internal temp), double wrapped in heavy duty foil and towel, and placed in cooler for one hour... Had lunch at 1:30pm :). The picnic was sooo good, the meat came out in big stringy strands, kinda like a chicken breast, and was sooo moist with some flavorful bark on the ends.
So that's my srg experience, looking forward to getting new techniques and ideas, so bring them on.... Btw, I'm in Ft. Lauderdale area in south Florida..
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Welcome from North Carolina.
Art
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New guy has some skills. Welcome from Minnesota
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Wow! Looks great! Welcome from Wisconsin :)
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Greetings from North Texas.
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Welcome from South Florida as well, I'm in the Boynton area
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I'd say your on track with your SRG. I think we're gonna expect some good stuff from ya... You set your stakes high 8) 8) 8)
Welcome to the forum! We're glad to have you.
Terry
"way down in Alabama"
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Welcome from N. Ontario Canada.
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Welcome from Houston.
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Welcome from Southern California
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Welcome!
The SRG is one of the most unique, and useful cookers available - you will have a lot of fun - and it will teach you a number of things about high heat cooking.
Lots of folks start with The Big Easy, or SRG, and later look into something that cooks low and slow, for the added benefits of more time and smoke on certain cuts of meat, or - just because they want to extend their range of cooking skills. That does not mean that is necessary - just what we seem to do because we enjoy cooking outdoors and are always looking for new ways to do it. ;)
I still love my SRG for turkey, chicken, and few other things - and have had one for 5 or 6 years now. It will always have a place in my arsenal 8)
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Welcome, I too am from South Florida in the Royal Palm Beach area. I have an SRG and as others have said, is one of the most useful cookers out there, especially for the price. Excellent for poultry, and I have other types of cookers and use them all.
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Welcome to the forum. You butt looks real good and love the bark. I have 123 butts cooked in infrared so far and yours seems right on step with mine.
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Welcome from Alabama.
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Welcome to the forum. You butt looks real good and love the bark. I have 123 butts cooked in infrared so far and yours seems right on step with mine.
I was only able to cook it like that because people like you are nice enough to take the time to post about their cooks, successes and failures, and let other people learn from their experiences... Since I've gotten the srg, I've spent many hours reading about cooking with it, and your posts have come up many times during my searches... Anyway, thank you for the compliment, I really enjoy cooking with something other than a grill, and so far pretty much everything has tasted great, but the pork pictured was my best look / taste yet...
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For all the South Florida folks out there, just wanted to let you know Penn Dutch has the Pork Picnics on sale for 79 cents a pound. They have two stores, one is near I-95 and Sheridan Street, the other store is somewhere near 441 and sample (thats what I understand, I have never been there).
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Welcome from the Philly Burbs!
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Hi all,
I guess I'm the new kid in bbq school, and I'm glad to be here. The wife got me a Big Easy SRG for Christmas, which was a surprise to me, and prior to that I'd never done anything but grill on my TEC patio II grill... I'm absolutely loving it so far, so far I've cooked chicken wings, chicken leg quarters, two whole chickens, 3 Boston butts and I just finished up a pork picnic today. I actually found this site while searching how to prepare the pork picnic since I had no idea what to do with the skin... In the end I just left the skin on and the pork just separated right off when I was pulling it after it was cooked... I even tasted a little bit of the skin which came out nice and crispy... By far my favorite pork cook so far...
For today's cook, I mixed some apple juice and butt rub and injected that last night into a 10 1/2lb picnic, and then covered the non-skin area with some butt rub, wrapped it in saran wrap and put it in fridge.. This morning, around 5:30am, I pulled it out, unwrapped it and let it sit for an hour, then into the BESRG.. I added some pecan chips, so started on high, lid down for about 30mins, then lowered the temp to half and left lid down for about 3 1/2 hrs... I then opened the lid, still at half power, and spritzed with apple juice every 30 min for 2 hours, then closed lid for the last hour, still spritzing... At 6 hour mark, I pulled (197 internal temp), double wrapped in heavy duty foil and towel, and placed in cooler for one hour... Had lunch at 1:30pm :). The picnic was sooo good, the meat came out in big stringy strands, kinda like a chicken breast, and was sooo moist with some flavorful bark on the ends.
So that's my srg experience, looking forward to getting new techniques and ideas, so bring them on.... Btw, I'm in Ft. Lauderdale area in south Florida..
Hello and welcome. I am also near FTL and new to this blog