My senior year in college, one of my roommates wanted to grill lamb, so he donned winter survival gear (he was ROTC) and grilled at 0 F. This was in Potsdam NY, at the northern end of the state. I thought he was insane, but the lamb was great!
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Still BBQ weather. Smoker
In S Texas this weekend we will be 18. Will still smoke some meat this Sunday.
I have 3.
Offset stick burner.
BGE,
Weber Kettle.
If you want to tend to a 10 hour cook in the Winter knock your socks off. South Texas is not Northern New Mexico. Even for the next 3 days.
That's the beauty of having various smokers. My wood offset will not be used. My Mastersmoker electric with autofeed pellets will be used. Set it and forget it! Yes, I will set it up Saturday evening, then put the brimmed wild turkey (wild shot) in the cold morning. Use the Wifi to turn on the smoker and......
Yes, i am lazy and that is what builders do. Think of ways NOT to do it the hard way.
Remember you are located in LOST, but beautiful country. Plus, why would you be cold? after all, everything there is nuclear radioactive anyway!!! All glow in the dark stuff.
Boatboy24
No longer a newbie, but still clueless.
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you live where????
jswordy
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Ibglowin - its always warm enough to BBQ
this is how us Canucks roll -lol! no weather holds us back!
jswordy
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I did that exact thing in Illinois. It is part of why I left Illinois. Much more fun when it is not 32F or colder. Not a matter of can you do it, it is a matter of why? I grill for fun year-around here. But not next week.
And yoo never drop your beer.
23 F today in the Ottawa valley - with 1 foot snow and still coming down
i hunkered down got the BGE out smoked a couple of Picnic shoulders($1.29/pound-cnd- great deal) pulled pork sandwiches on a brioche bun with potatoe salad, coleslaw
i hunkered down got the BGE out smoked a couple of Picnic shoulders($1.29/pound-cnd- great deal) pulled pork sandwiches on a brioche bun with potatoe salad, coleslaw
It's -50 here.. We had bbq steak last night. Used the infrared side burner because the grill likely would have made the propane gel.
It's just a matter of how badly you want that brisket.
There is a ribeye in that flame somewhere.
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Cold and high winds this weekend, but didn’t let that stop me from smoking some pork to have some friends over. Smoked overnight and went well, However, after I pulled the pork out, the wind knocked the smoker off the counter
.
Broken door, but it still works, so I ordered some new parts. Next time I’ll put some weight on it or strap it down!
.Broken door, but it still works, so I ordered some new parts. Next time I’ll put some weight on it or strap it down!
So.. I know @ibglowin thought it was a bit cold, but I have been saving my brisket. They are hard to come across here, but after walking into business Costco and seeing I can buy it any time, I went for the glory today. I have been planning how to pull it off for a few days.
To prove I am not playing games, there's a thermometer present. -27 on the deck where the BBQ is. -32 outside with wind chill pushing it to about -40.
To prove I am not playing games, there's a thermometer present. -27 on the deck where the BBQ is. -32 outside with wind chill pushing it to about -40.
Boatboy24
No longer a newbie, but still clueless.
Well done with the sides too!
Boatboy24
No longer a newbie, but still clueless.
Snow, football on TV. What else to you do? Just had to throw some Fritos on there. 
Respect for a clear demonstration of the proper use of cilantro!Snow, football on TV. What else to you do? Just had to throw some Fritos on there.
View attachment 109357
OK, this was a big wow. I was going to make my own buns, but I ended up somewhere between lazy and distracted and never got to it. I only had these crappy burger buns in the freezer, but they were perfect.
Buttered and toasted buns with raw onion, then brisket which was warmed up in a homemade bbqish sauce, topped aggressively with sauteed shallots, jalapeno's. and coleslaw.
A squirt or two of chipotle sauce to top it off.
Deadly.
Heaven!
Buttered and toasted buns with raw onion, then brisket which was warmed up in a homemade bbqish sauce, topped aggressively with sauteed shallots, jalapeno's. and coleslaw.
A squirt or two of chipotle sauce to top it off.
Deadly.
Heaven!
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