Let's Talk BBQ

Welcome Center => New Member Introductions => Topic started by: Shadow68 on March 03, 2016, 11:13:51 AM

Title: Greetings from a BESRG newbie
Post by: Shadow68 on March 03, 2016, 11:13:51 AM
Hello BBQ fans!
I've just joined in the hopes that I can absorb some of the awesome collected knowledge here...

I found the site while searching for tips and hints on using my Big Easy SRG and discovered the wealth of info here.
I've already put some of it to good use and done a couple of Boston Butts - which turned out mighty nice thanks to the use of the "Tommy Ring"
Butt, I'm trying to up my game with the Pork and also want to try Beef for the first time. 
(^ see what I did there)  ;D
I've had some success with chicken.  I made some great drumsticks, and I've done a few roasters too - they turned out tasty, but they seem to come out a little less done in the center than we prefer.  Due to that - I'll also be doing a little research to refine my technique so I don't overcook the outside and undercook the inside.  I suspect I need to go "low(er) and slow(er)" on the temp...

So, rather than lurking anonymously I figured I should sign up and participate!

Hopefully someday I'll have something to contribute rather that just asking questions - but in the meantime I'll just try and learn as much as I can.
I've got very limited experience with such things - I'm a regular user of an infrared gas grill, but I certainly could use some help with that too.

I should probably make this post in the Big Easy section too since I've made comments that could elicit suggestions/recommendations that are probably more appropriate there...

Thanks to those that take the time to share their experience.
Title: Re: Greetings from a BESRG newbie
Post by: sliding_billy on March 03, 2016, 11:17:44 AM
Greetings from North Texas.
Title: Re: Greetings from a BESRG newbie
Post by: Daze823 on March 03, 2016, 11:53:07 AM
Nice to see ya, lots of BESRG'rs here, myself included...  I'm with you on the chicken, I don't like it under done at all, in fact I bought a second thermometer so I can watch IT in breast and thigh at the same time...  I seem to have best results using shelf, so chicken is higher in basket and cooking on high with the lid open, then shut lid for last few minutes if skin needs more crispness....
Title: Re: Greetings from a BESRG newbie
Post by: tomcrete1 on March 03, 2016, 12:57:48 PM
Greetings from Wisconsin !  Love my big easy, chicken drumsticks using the hanger shelf works great! Glad to have you onboard  :)
Title: Re: Greetings from a BESRG newbie
Post by: ACW3 on March 03, 2016, 12:59:27 PM
Welcome from North Carolina.

Art
Title: Re: Greetings from a BESRG newbie
Post by: N. Ontario Smoker on March 03, 2016, 03:37:19 PM
Welcome from N. Ontario Canada.
Title: Re: Greetings from a BESRG newbie
Post by: HighOnSmoke on March 03, 2016, 04:51:55 PM
Welcome from SE Georgia!
Title: Re: Greetings from a BESRG newbie
Post by: muebe on March 03, 2016, 05:36:38 PM
Welcome from Southern California
Title: Re: Greetings from a BESRG newbie
Post by: smokeasaurus on March 03, 2016, 06:25:22 PM
Quote from: muebe on March 03, 2016, 05:36:38 PM
Welcome from Southern California

X2
Title: Greetings from a BESRG newbie
Post by: Pappymn on March 03, 2016, 06:32:31 PM
Welcome from Minnesota
Title: Re: Greetings from a BESRG newbie
Post by: CDN Smoker on March 04, 2016, 05:03:32 AM
Welcome from Manitoba, Canada ;D
Title: Re: Greetings from a BESRG newbie
Post by: drholly on March 04, 2016, 11:42:28 PM
Quote from: Pappymn on March 03, 2016, 06:32:31 PM
Welcome from Minnesota
X2 - and another