Early Christmas

[Wedunne]

Looking forward to using this on my new Weber Kettle soon - hopefully this weekend, if it doesn't rain. Got the SnS and Drip N Griddle Pan combo. Any suggestions for my first cook with an SnS? I've done a fair amount of smoking with gas, but I'm pretty new to charcoal.

[JGo37]

It depends on the meat category. Beef? A Chuckie is an easy cook. Pork? A bone-in picnic is an easy cook. Poultry - my favorite to break from chickens is a capon, especially this time of year. Fish?

[Wedunne]

Not sure that fish would fit. Pretty impressive catch, though! My wife suggested tri-tip, which seems like a good option for a first cook, low and slow but not too long.

[JGo37]

Wedunne that's why I recommended a Chuckie. Tri-tip is a good choice for the same reasons. The longer the more tender.

I'm doing a Chuckie in the morning - if it's sublime, it will be burnt ends. Anything less, it will be Ancho / Anaheim Chili.

[JGo37]

Adrenaline BBQ - YEAH!

[Santamarina]

Wedunne A tri-tip would be great. The SnS will help you do the reverse sear, which yields perfect tri-tip!

[Wedunne]

Thanks, everyone! I think tri-tip it is. I'll post some pictures, if I remember to take them.

[JoeSousa]

Tri-tip is my favorite thing to cook with my SNS. Spatchcocked chickens are awesome as well.

[tdimond]

I'm voting with my feet, er, meat.

My first SnS low and slow - chuckies - cooking as I write this. The PBC can't have all the fun.

[HawkerXP]

I use my kettle with SnS for chuckies also. Looking for the ultimate bark.

[Rod]

I would recommend that next time you might want to cover your DnG with tin foil for easier clean up.

[JeffJ]

Good advice Rod. My DnG is always a disaster because I'm lazy. Fortunately I only use it as a drip pan. With the Arteflame for my 26 plus the Weber Gourmet BBQ system (I have the cast iron drop-in griddle and wok) for the Performer, I don't need to use it as a griddle.

[JeffJ]

The wonderful thing about the SnS is it works just as well for hot/fast as it does low/slow. Consider lighting a full chimney and cooking ribeye or NY Strip. Dry brine and put them in partially frozen. Toss in a golf-ball sized chunk of either hickory, pecan or apple wood. Cook indirect with the lid on until you hit 115 internal. Then with the lid off move the steaks to the sear zone and sear both sides twice for 1 minute per for a total of 4 minutes. Consider checking out a video from ABC regarding the cold grate technique. Once the meat hits 115 they remove it and remove the lid. They'll brush both sides lightly with oil and then crack pepper onto it. While this takes place the grate cools a bit due to the lid being off. They then rotate the grate 1/4 so that the cool part of it moves over the fire. Each time they flip the meat during the reverse-sear they'll give the grate a 1/4 rotation.

[Rod]

A tri-tip would definitely be a good first cook. Normally I would say a pork butt, but you mentioned doing a short cook.

[Wedunne]

Yeah, I'll do shorter ones until I get the hang of adding charcoal on long cooks. Plus, I don't have to devote a whole day to it. These December weekends tend to be busy enough.

[Buck Flicks]

I recommend two first cooks. One low and slow and one reverse sear. Baby Backs for low and slow (easier and shorter than a butt or brisket) and some nice thick steaks for reverse sear.

I guess a tri-tip is kind of best of both worlds. I've never done that, but now I kind of want to.