Author Topic: Hot weather cooking  (Read 198 times)

stout

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Hot weather cooking
« on: June 20, 2017, 05:20:00 PM »
just tossed a 17 pound brisket in the 3d

texas summer is starting to kick in now.. and i gotta say one of the great things about lazyQ is not heating up the house any more than it already is .. cooking outside rather than using the oven.. and not having to sit outside in that heat keeping an eye on things either.

so here i sit, recline, with a nice cold drink watching re-runs of mash .. while that darling little box out in the yard smokes it's heart out for me

JustChillin

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Re: Hot weather cooking
« Reply #1 on: June 21, 2017, 07:53:18 AM »
That's living the good life!
My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating. David from Roswell,GA -Happy smoking!

ibbones

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Re: Hot weather cooking
« Reply #2 on: June 21, 2017, 12:23:06 PM »
Gotta love it!!
Michael "BONES" T. 
Victoria, Texas
3D

stout

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Re: Hot weather cooking
« Reply #3 on: June 21, 2017, 12:31:40 PM »
been checking the weather out of phoenix.. i think you can smoke meat there just by draping it over a tree branch.. 120 degrees.. my oh my

old sarge

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Re: Hot weather cooking
« Reply #4 on: June 21, 2017, 06:13:36 PM »
We are in the low 3 digit temps where I live. 108 yesterday.
David from Arizona
SI 3D
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber kettle
Ducane Meridian 42 inch Grill
US Army 70 - 95

stout

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Re: Hot weather cooking
« Reply #5 on: June 21, 2017, 06:27:36 PM »
We are in the low 3 digit temps where I live. 108 yesterday.

dry heat though.. right?  :D

stout

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Re: Hot weather cooking
« Reply #6 on: June 22, 2017, 03:17:19 PM »
brisket came out great.. sorry no pics

we sliced it up with an electric knife as thin as we could go but still a healthy slice
ate some for dinner last night as is with succotash .. tonight we take some slices and put them on tortillas with some guacamole a little sticky fingers bbq sauce(we like this one for beef .. head country for everything else) and a bit of cheese..

tomorrow we will use the point slices to make smoked brisket braciole we created last time we smoked a brisket