I'm related to Amy, haven't cooked a single thing on charcoal in 10 years (since me and Amy got married and I had to order take out), but that all changed when Amy got the message that we're cooking T-Day this year for her out-of-town parents and aunt. So we figured we'd kick it up a notch and practice a turkey on my 'hand-me-down' Brinkman. Not too bad. Had to finish it in the oven, but it wasn't a disaster. Still, it was a high-maintenance smoke for me that I didn't want to recreate on the day of reckoning (her dad ALWAYS grills the turkey on his Weber), but has not smoked one (or at least had a smoked one in the last 10 years). So, we hit the virtual bullet site (???) and found a reference to Bill the Grill Guy's shindig in Luisa, VA (spelling?) Very fun, see my post. It was accurate. We are the proud owners of two new WSMs and a 22" OTS (as for the post on why to spend the extra money on a OTG, my response would be to water down your house and wooden deck and maybe use some tin foil if your ash catcher is too small. For $40-55 difference, you can install a bigger ash catcher and better grill). So far, one outing on our wooden (and wet and aluminum lined deck and underdeck) and no 9-1-1 calls. Bill can let me know if this is still unsafe/unrecommended. We'll need to rent or buy a place with room to grill/bbq and not set anything on fire that's not supposed to be on fire.
Our chili was too hot to be enjoyed, but I froze it so our next guinea pigs will be (Wisp Resort /Garrett County MD in August anyone???) so I'll tone it down and try to make it a little more flavorful, like ommittin the habs and 4 or 5 chipotlies would be a good start. I'll take Bill's advice and smoke some brisket for the meat in the chili (for our next competition meeting). If anyone didn't know already, Amy was invited to the ICS World last year for her 2nd place salsa at Wisp on her first try (1st place couldn't attend and neither could us or even 3rd. We'll just call it the salsa curse of Wisp). Now that I don't have to work 20 hours a day, I can get the time off if she can repeat, but based on our two ICS competitions this year, we'll need to kick things up a notch.
We're hoping to improve our BBQing to impress friends and even to get some courage to dive into something that will take us to far places and meet many new friends. Yes, I like BBQ porn, so if we can remember the camera, we'll post what we can. My boss thinks I'm a pro already just because I bought a WSM. I guess if I can get him to buy the meat, I'll smoke up the joint. I guess I'd have to do ribs since I'm not gonna do an overnighter for butt. That still would require me to (do math and subract 6 hours from noon, carry the warm charcoal and add time for rub and cutting the meat). 3am start time make sense?? hmmm. I'll let him enjoy Willards for now since they're down the street and he thinks they're great (and we still don't have a decent sauce).
This site is wonderful, and so are the people that I have met. I hope to meet more of you.
Eric aka The Pig