Feeds:
Posts
Comments

Archive for the ‘videos’ Category

 Patience

Hey folks, the time has come to hang up my hat.  Lil’Iron and I have spent the better part of two years putting this site together.  It will still exist but in a different form.

I always wanted to share my favorite recipes and make it possible for anybody to get a professional result using their backyard smoker. 

The fear of being redundant has come. 

I can only show so many ways to do chickens, ribs and pork shoulders.  The videos on this site give you all the basics and a few tips.  I do hope you will use them if you need to and pass them on to friends and family.

I have had a great time and met many good people.  I will still answer all my emails and maybe from time to time put up something new I found.

Thank you all for your input and your friendship. 

God Bless you,

BigIron

Advertisements

Read Full Post »

Well folks this weekend we did it.

Here at the BigIron we are at awe that the site passed 100,000 hits today.  I am so proud because who would have ever thought the site would have generated this much interest from a regular guy with a Char-Griller.

In celebration and in honor of Labor day I decided to buy a big ol’ honking piece of meat….A whole Arm Roast.

This was about 26-28 pounds…..to be honest I was in shock from the price and I tore the label off before I could check it.  The butcher told me but I forgot the exact weight……but hey, this was a special occasion so price be damned.

Lil’ Iron told me once, she never saw a Brink’s truck following a hearse to the cemetery…..so with that in mind, I bought it.


I thought it would be fun to give everyone a way to see this marvelous feast.  Click on the pictures below to see the full size….then prepare to be hungry!

Here is a shot of one slice of this Arm Roast. It is served on the largest restaurant platters we own.

I hope you enjoyed this as much as I did.  Lil’ Iron and I sure do thank all of you for your support.

Have a great Labor Day,

BigIron

Lil’Iron

Riley

Ruby

Gypsy

Charlotte

and Steinway

God Bless

Read Full Post »

I got this letter in email with some pictures and wanted to share with you folks.  Just goes to prove there is no reason not to have Pro results in your own backyard…
Here’s Proof!

Hey Big’Iron
As you know I had a graduation party for my daughter this summer and I smoked some pork shoulders for the feast.  Needless to say the shoulders was a hit from the beginning.  Everyone wanted to know how I made them and of course I told them the shoulders were done “Big’Iron” style.  Everyone looked at me in confusion and wondered what I was talking about.  I told them about your website and how you helped me with my first shoulders, then they understood what Big’Iron style was. 
 
Last weekend my friend was throwing his wife a 50th birthday party.  He was at my daughters party and ate the pork shoulder.  He asked me if I would bring my smoker over to his house and smoke some shoulders for their party because they knew how much everyone liked them at my daughters party.  They both are very good friends of mine, and I was glad to do it for them.
 
Again I smoked two 13 pound shoulders, They were on the smoker for 18 hours and rested for 5 hours.  I must say even after 5 hours of resting doing it the way you explain in your video they were still very hot to the touch and so tender and moist, they just fell apart.  The shoulders fed about 50 people, it was the only meat on the tables. 
 
The only thing I did different was I used a 12 pack of Budweiser instead of water in the pan,
 
 Your way of smoking must be contagious.  My friends nephew has a hog roast in August and he asked me if I would come to his house and smoke it for him using the same method as I done the shoulders.  I gladly accepted.  Big’Iron is getting a name here in Columbus Ohio, word gets around ! !
 
I included a couple of pictures of the shoulders, dont they look delicious????
 
Dave
 
 

 


Here is another from Joe

Hey there, Big Iron,

Just wanted to drop a line and see if this little message gets on through. I know what you mean about a madhouse and weather. We’ve been busier than a one legged man in an ass kicking contest trying to get the house squared away for the coming weather, the garden has the veggies coming in gangbusters and dodging raindrops for what seems the last forty days (I do have to talk with the new neighbor Noah whats-his-name building the boat in his back yard).

Listen, I wanted to tell you, I tried your tip about putting sand in the bottom of my rig. What I did was put tin foil in the bottom of the rig, followed by a layer of beach sand. It seems to keep the temps pretty constant. I guess once the sand heats up to temp, it can’t help but keep an even radiant heat going during a smoke session. Heck, even if you oversleep your 2 1/2 hour catnap, the sand will still keep things warm for you for at least another 1/2 hour to 45 minutes. That’s quite a buffer.

The long and the short of it is, after I put the sand in, I tried a 9 pound pork butt. It smoked for almost 10 hours, and I rested it in the cooler for 3 hours. Perfection! I gave some to my mother’s pastor (a Georgia boy), and he told me if he didn’t stop bragging up this Yankee (me) at his church to his folks, that he’d have to turn in his SOOS (Son Of the Old South) card. That sort of let me know I did good…real good.

Anyway, we both know that football season is around the corner. I’m sending you one of my takes on Buffalo Wings done on the little ol’ Brinkmann smoker. I did these for my in-laws and they practically inhaled them. Enjoy!

See you around the block.

All Best,

Big Joe

Read Full Post »

UPDATE: 6/12/2009

I was contacted by Char-Griller about this video.  They were genuinely concerned about the quality of their covers.  I was offered one of the new and improved ones.  They are much heavier and made of a different material that looks like it won’t melt anymore.

I take my hat off to the Char Griller Company for being willing to listen to the customer and make changes accordingly.


We all know the quality of the Char-Griller.  Owners are also aware of the cheap quality of the grill covers too.

I was sick of buying one every year and this time it faded, tore, and melted.

This video shows one way to solve the problem.  I hope it helps.


Read Full Post »

After many emails and more then a few return failures after answering said emails, I decided to address the baffle issue with a video.

Here ya go folks.

Read Full Post »

Here is the second installment of the Brinkmann Smoke and Grill.

…here is PART 1 in case you missed it.

If you ever thought about getting one of these, or passing it up and buying something else….you owe it to yourself to watch the results of this video.


Read Full Post »

Let me say first off,

I DID NOT GET PAID FOR THIS REVIEW. 

Let’s face it, if you introduce money into the equation the truth usually gets a little clouded.

The folk’s over at Rod’s Rub wanted my opinion.

Well, you know me…….I had to give it the BigIron review!

Here’s my take on it. 
I did up some chicken breast and thighs. 
For something a little different I decided to give it a try on some grilled fruit. 

Enjoy!

 

You can get your pick of these fine rubs at www.rodsrub.com

 

Read Full Post »

Older Posts »