Gals vs Guys Outdoor Cooking/Grilling/Smoking Throwdown

QSis

Grill Master
Staff member
Gold Site Supporter
BT, I just saw your original question. I didn't read the whole article that Cooksie posted, but it looked pretty thorough.

The pork should reach 195 to 200 before it's ready to pull. The best way to tell is to pick it up (with neoprene or other heat-resistant gloves) and if it feels like a big water balloon, it's done. One BBQ champion calls this "the wa-wa effect", LOL!

Enjoy!

Lee
 

Cooksie

Well-known member
Site Supporter
Cooksie, I just sit my chimney starter on my charcoal grate.

No need to use a well-seasoned jellyroll pan (all mine look like that and they bake the BEST cookies!).

Lee


I have to fess up a bit here. This morning when I first read this, I thought, "Well, but my chicken is already in there on the grate." :bonk: That was a second add of charcoal. I did some more reading today and discovered that if you need some more charcoal, you can just add your charcoal directly to an already hot fire box without using the chimney to get it going first....the minion method (I think). Total newb here to smoking :twak:. You gals and guys who have done this for a while don't understand how little a real newbie knows :blush:. You've gotta tell us the minute details :D.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Whoa!! Minion Method! LOL!

The Minion Method just means to mound up a pile of unlit charcoal in the bottom of your cooker, and dump a chimney of hot charcoal on top of it. Jim Minion first posted about the method he developed 15 - 20 years ago on the BBQ Forum http://www.rbjb.com/rbjb/rbjbboard/ (where they taught me how to cook low and slow BBQ, and where I learned how to learn how to compete), when he was trying to keep the starting temps low in his Weber Smokey Mountain smoker. He revolutionalized the low and slow fire starting at the time.

Yes, you can add unlit charcoal to an already-hot fire.

The BBQ forum is a wonderful place to ask detailed questions about low and slow cooking, as well as grilling. But you can ask here, too - some of us know a little about it here as well. :)

The photos below are of 1) Jim Minion, and 2) my friend, Ray Lampe (DrBBQ) and Jim, competing at an Iron Chef challenge at the
International Invitational Jack Daniels BBQ competition in Lynchburg, TN .

Lee
 

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Cooksie

Well-known member
Site Supporter
You've got some great connections, Q-Sis. Cool pic's. Thanks for the info and the link. :thumb:
 

Keltin

New member
Gold Site Supporter
Ok Guys........GUYS!!

Have you seen what the Gals have been doing in the BBQ throwdown? I'm beginning to get a little nervous here! Come on cavemen, step up and cook something over the fire. The 4th of July weekend is coming up, and it's our last weekend to throw something in. So let's bring out the big guns! You with me???? :clap:
 

Keltin

New member
Gold Site Supporter
Oh, can I please request that the deadline be moved out to July 6th with voting to take place on July 7th. My work is taking Monday the 5th off as the Holiday, so I won't be getting around to posting weekend pics until Tuesday.
 

Cooksie

Well-known member
Site Supporter
Oh, can I please request that the deadline be moved out to July 6th with voting to take place on July 7th. My work is taking Monday the 5th off as the Holiday, so I won't be getting around to posting weekend pics until Tuesday.

That's ok with me.
 
K

Kimchee

Guest
Here's this weekend's attempt.....
Grilled chicken breasts with grilled peppers, and grilled Bok Choy, which had garlic and shallots stuffed between the leaves.
Didn't grill the wild rice, LOL!
 

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Cooksie

Well-known member
Site Supporter
Whoa!! Minion Method! LOL!

The Minion Method just means to mound up a pile of unlit charcoal in the bottom of your cooker, and dump a chimney of hot charcoal on top of it. Jim Minion first posted about the method he developed 15 - 20 years ago on the BBQ Forum http://www.rbjb.com/rbjb/rbjbboard/ (where they taught me how to cook low and slow BBQ, and where I learned how to learn how to compete), when he was trying to keep the starting temps low in his Weber Smokey Mountain smoker. He revolutionalized the low and slow fire starting at the time.

Yes, you can add unlit charcoal to an already-hot fire.

The BBQ forum is a wonderful place to ask detailed questions about low and slow cooking, as well as grilling. But you can ask here, too - some of us know a little about it here as well. :)

The photos below are of 1) Jim Minion, and 2) my friend, Ray Lampe (DrBBQ) and Jim, competing at an Iron Chef challenge at the
International Invitational Jack Daniels BBQ competition in Lynchburg, TN .

Lee

I saw him on Chopped the other night!
 
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