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The Sizzling Serpent: Unleash the Snake Method on Your Kettle Grill
Are you tired of your barbecue sessions being as exciting as a sleepy snake in the sun? Well, it's time to spice things up with the sizzling sensation of the Snake Method on your trusty kettle grill! Not only will this cooking technique make your grill sizzle, but it will also have your taste buds doing the happy dance. So, grab your tongs, put on your apron, and let's dive into the world of grilling with a twist!
The Snake Method: Ssssmoking Good!
Imagine turning your kettle grill into a sizzling serpent pit – that's exactly what the Snake Method is all about. It's a clever way to maintain low and slow temperatures for hours on end, perfect for cooking those succulent, tender cuts of meat. Whether you're smoking ribs, brisket, or a whole chicken, this method is your secret weapon for achieving mouthwatering results.
- Set Up Your Grill: Start by arranging FOGO all-natural charcoal briquets around the edge of your grill, creating a snake-like pattern. Leave some gaps for air circulation; after all, even snakes need to breathe!
- Light the Charcoal: Fire up a small batch of charcoal and place it at one end of the "snake." This is the head of your fiery serpent.
- Cook Low and Slow: Once your grill is set up, place a drip pan on the grate opposite the lit charcoal. This not only helps catch the drippings but also acts as a buffer to prevent direct heat.
- Add Your Favorite Wood Chunks: Don't forget to add some Bourbon Barrel Smoking Chunks on the lit charcoal to give your meat that irresistible smoky flavor.
- Control the Temperature: Adjust the vents on your grill to maintain the desired temperature. It's all about balance, just like a snake charming act!
Why So Serpentine?
The Snake Method is a barbecue marvel for several reasons:
- Set It and Forget It: Once you've set up your snake, you can leave it to do its thing. This means you have more time for drinks, games, or telling jokes while your meat gets its spa treatment.
- Consistent Temperature: Unlike other grilling methods, the Snake Method offers a steady and consistent temperature over an extended period, ensuring your meat is cooked to perfection.
- Saves Charcoal: Since you're using a controlled amount of charcoal, you won't be running back to the store for more during your grilling session.
- No Need for Fancy Equipment: All you need is your trusty kettle grill, some charcoal, and a few wood chunks. It's grilling for the masses!
So there you have it - the Snake Method, your ticket to a flavorful, low-and-slow grilling adventure. With a little practice, you'll become a barbecue maestro, able to charm your guests with your newfound grilling skills. Remember to keep an eye on your temperature and let the sizzling serpent within your grill work its magic.
Happy grilling and may your barbecue adventures be as thrilling as a snake in the grass! 🐍🔥
Remember to Get Out And Grill and we look forward to seeing you the next time on FOGO Life! Captain Ron out…...
- Remove your pork butt from the packaging. Pat it dry. Use your boning/filet knife to cut a cross hatch pattern in the fat cap of the pork butt. Make sure to go down only as far as the meat layer. Coat it generously with your favorite pork rub. I used one from my friends at Pork Mafia, but it was because I was out of Notorious P.I.G. pork rub. Set it aside while we prepare the grill.
- Snake Method setup- Place 2 FOGO Fire starters in a Blazaball. Place it at the edge of your grill grate where it meets the side of the grill. Pile a few FOGO all natural briquets on top of it. Now lean 2 briquets, side by side, leaning against the Blazaball in the direction that you want the “snake” to go. Continue laying down 2 rows of briquets, side by side, making sure that each layer overlaps the previous briquets. In other words, they should lean on the last briquets that you laid down. Continue this until you have as much charcoal as you may need. I like to go about ½ way around the grill.
- Now, starting back at the Blazaball, Lay down another layer of briquets on top of the first layer. You could go with a single row or a double row, having the briquets side by side for the length of the “tail”.
- Place an empty drip pan in the center of the charcoal grate to catch the drippings. Now use your Grill Torch to light the Starters. This will ignite the charcoal on top of the Blazaball and on the sides of it. Place 3-4 smoking chunks on top of the snake right near the beginning. As the snake burns, it will in turn light the smoking chunks, giving off an extended period of smoke on your butt.
- Place the cooking grate on the grill and place the pork butt in the center of the grate. Insert the Meater Wireless Thermometer into the meat so the tip is in the center of the butt. Use the app on your phone to set up your cook. It is so easy to do that it is almost ridiculous. Close the lid on the grill making sure that the thermometer and top vent are on the opposite side of the fire.
- Once the pork has reached 165-170° and the bark has formed to your liking. Place the butt in the Dutch Oven, cover it and return it to the grill. This video was bout the snake method and not how to smoke a butt. We did not show the finished product in the video, but I’ll gladly walk you through the rest of the cook. Continue cooking it in the Dutch Oven until the internal temp has reached 203°. Remove it from the grill and let it rest in a small cooler for at least one hour. Simply remove it, shred it, and enjoy. It should practically fall apart on it’s own.