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***Official 2011 Grilling and BBQ thread*** (1 Viewer)

'JerseyToughGuys said:
Also, foregoing brining this year. With the Egg, it is largely pointless. It doesn't impart any taste whatsoever (imo) and I don't think it makes it any juicier (it is nearly impossible to dry it out on the BGE).
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You need to do two birds side by side, one brined and one not because I'm pretty sure that brining does inpart flavor and moisture if done right...
 
Brisket questions:

I've now done a full packer (~13 lbs) and a flat (~5 lbs).  When I did the full packer, my temps were around 250-275 and I used just apple wood.  I cooked it a bit too long, but it had a great looking pinkish-redish somewhat thick smoke ring.  That cook was done this summer.

Just this past weekend, I did the flat at 225ish with a hickory/apple combo, and there was barely a smoke ring.  So my first question is, do higher smoker temps (and outside temps) and type of wood used have a big impact on the smoke ring? 

The second question is how to inject a brisket or pork butt, and actually get the injection to stay in the piece of meat.  I feel like whenever I've injected either, most of the injection just leaks out of the piece of meat.  Any advice?  Maybe it just seems like it's all coming out, but a bit is staying in?  I guess I'm not sure if it's worth it and how to better keep the injection IN the meat!  I may be going in too horizontally and not vertically enough?

Oh, a third question.  What is the absolute key to a JUICY brisket?  Resting time?  Foiling?  Pulling at exactly the right temp (I know the pro's don't even need temps)?

Thanks...

 
'TheWalkmen said:
Brisket questions: I've now done a full packer (~13 lbs) and a flat (~5 lbs).  When I did the full packer, my temps were around 250-275 and I used just apple wood.  I cooked it a bit too long, but it had a great looking pinkish-redish somewhat thick smoke ring.  That cook was done this summer. Just this past weekend, I did the flat at 225ish with a hickory/apple combo, and there was barely a smoke ring.  So my first question is, do higher smoker temps (and outside temps) and type of wood used have a big impact on the smoke ring?  The second question is how to inject a brisket or pork butt, and actually get the injection to stay in the piece of meat.  I feel like whenever I've injected either, most of the injection just leaks out of the piece of meat.  Any advice?  Maybe it just seems like it's all coming out, but a bit is staying in?  I guess I'm not sure if it's worth it and how to better keep the injection IN the meat!  I may be going in too horizontally and not vertically enough? Oh, a third question.  What is the absolute key to a JUICY brisket?  Resting time?  Foiling?  Pulling at exactly the right temp (I know the pro's don't even need temps)? Thanks...
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Not a huge brisket guy but I'll take a shot at anwering some of these.Smoke Ring- moisture is the key IMHO, marinate your meat and put in on the smoker wet, also soaking your wood will help.Injecting- more is staying in the meat than you realize. Avoid injecting to close to the bone(s) and you should be OK.Juciy= pulling at the right intenal temp and foiling to the actual temp you desire, rest is also key.
 
'Megla said:
'TheWalkmen said:
Brisket questions:

I've now done a full packer (~13 lbs) and a flat (~5 lbs).  When I did the full packer, my temps were around 250-275 and I used just apple wood.  I cooked it a bit too long, but it had a great looking pinkish-redish somewhat thick smoke ring.  That cook was done this summer.

Just this past weekend, I did the flat at 225ish with a hickory/apple combo, and there was barely a smoke ring.  So my first question is, do higher smoker temps (and outside temps) and type of wood used have a big impact on the smoke ring? 

The second question is how to inject a brisket or pork butt, and actually get the injection to stay in the piece of meat.  I feel like whenever I've injected either, most of the injection just leaks out of the piece of meat.  Any advice?  Maybe it just seems like it's all coming out, but a bit is staying in?  I guess I'm not sure if it's worth it and how to better keep the injection IN the meat!  I may be going in too horizontally and not vertically enough?

Oh, a third question.  What is the absolute key to a JUICY brisket?  Resting time?  Foiling?  Pulling at exactly the right temp (I know the pro's don't even need temps)?

Thanks...
Click to expand...
Not a huge brisket guy but I'll take a shot at anwering some of these.Smoke Ring- moisture is the key IMHO, marinate your meat and put in on the smoker wet, also soaking your wood will help.

Injecting- more is staying in the meat than you realize. Avoid injecting to close to the bone(s) and you should be OK.

Juciy= pulling at the right intenal temp and foiling to the actual temp you desire, rest is also key.
Click to expand...
I've read that soaking the wood does virtually nothing except delay the smoke you want.

 
'bryhamm said:
'Megla said:
'TheWalkmen said:
Brisket questions:

I've now done a full packer (~13 lbs) and a flat (~5 lbs).  When I did the full packer, my temps were around 250-275 and I used just apple wood.  I cooked it a bit too long, but it had a great looking pinkish-redish somewhat thick smoke ring.  That cook was done this summer.

Just this past weekend, I did the flat at 225ish with a hickory/apple combo, and there was barely a smoke ring.  So my first question is, do higher smoker temps (and outside temps) and type of wood used have a big impact on the smoke ring? 

The second question is how to inject a brisket or pork butt, and actually get the injection to stay in the piece of meat.  I feel like whenever I've injected either, most of the injection just leaks out of the piece of meat.  Any advice?  Maybe it just seems like it's all coming out, but a bit is staying in?  I guess I'm not sure if it's worth it and how to better keep the injection IN the meat!  I may be going in too horizontally and not vertically enough?

Oh, a third question.  What is the absolute key to a JUICY brisket?  Resting time?  Foiling?  Pulling at exactly the right temp (I know the pro's don't even need temps)?

Thanks...
Click to expand...
Not a huge brisket guy but I'll take a shot at anwering some of these.Smoke Ring- moisture is the key IMHO, marinate your meat and put in on the smoker wet, also soaking your wood will help.

Injecting- more is staying in the meat than you realize. Avoid injecting to close to the bone(s) and you should be OK.

Juciy= pulling at the right intenal temp and foiling to the actual temp you desire, rest is also key.
Click to expand...
I've read that soaking the wood does virtually nothing except delay the smoke you want.
Click to expand...
The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.

So how to do you get the best smoke ring? Opinions vary. Generally water soaked wood produces more nitrogen dioxide loaded smoke. If you really want to make sure you get a smoke ring then cheat. Coating meat with a salt tenderizer link Morton's Tender Quick, will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of cheating, smoke rings are no longer taken into consideration in barbecue competitions.

 
'Megla said:
'bryhamm said:
'Megla said:
'TheWalkmen said:
Brisket questions:

I've now done a full packer (~13 lbs) and a flat (~5 lbs).  When I did the full packer, my temps were around 250-275 and I used just apple wood.  I cooked it a bit too long, but it had a great looking pinkish-redish somewhat thick smoke ring.  That cook was done this summer.

Just this past weekend, I did the flat at 225ish with a hickory/apple combo, and there was barely a smoke ring.  So my first question is, do higher smoker temps (and outside temps) and type of wood used have a big impact on the smoke ring? 

The second question is how to inject a brisket or pork butt, and actually get the injection to stay in the piece of meat.  I feel like whenever I've injected either, most of the injection just leaks out of the piece of meat.  Any advice?  Maybe it just seems like it's all coming out, but a bit is staying in?  I guess I'm not sure if it's worth it and how to better keep the injection IN the meat!  I may be going in too horizontally and not vertically enough?

Oh, a third question.  What is the absolute key to a JUICY brisket?  Resting time?  Foiling?  Pulling at exactly the right temp (I know the pro's don't even need temps)?

Thanks...
Click to expand...
Not a huge brisket guy but I'll take a shot at anwering some of these.Smoke Ring- moisture is the key IMHO, marinate your meat and put in on the smoker wet, also soaking your wood will help.

Injecting- more is staying in the meat than you realize. Avoid injecting to close to the bone(s) and you should be OK.

Juciy= pulling at the right intenal temp and foiling to the actual temp you desire, rest is also key.
Click to expand...
I've read that soaking the wood does virtually nothing except delay the smoke you want.
Click to expand...
The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.

So how to do you get the best smoke ring? Opinions vary. Generally water soaked wood produces more nitrogen dioxide loaded smoke. If you really want to make sure you get a smoke ring then cheat. Coating meat with a salt tenderizer link Morton's Tender Quick, will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of cheating, smoke rings are no longer taken into consideration in barbecue competitions.
Click to expand...
Interesting. Hadn't heard about this.

 
'Megla said:
'bryhamm said:
'Megla said:
'TheWalkmen said:
Brisket questions:

I've now done a full packer (~13 lbs) and a flat (~5 lbs).  When I did the full packer, my temps were around 250-275 and I used just apple wood.  I cooked it a bit too long, but it had a great looking pinkish-redish somewhat thick smoke ring.  That cook was done this summer.

Just this past weekend, I did the flat at 225ish with a hickory/apple combo, and there was barely a smoke ring.  So my first question is, do higher smoker temps (and outside temps) and type of wood used have a big impact on the smoke ring? 

The second question is how to inject a brisket or pork butt, and actually get the injection to stay in the piece of meat.  I feel like whenever I've injected either, most of the injection just leaks out of the piece of meat.  Any advice?  Maybe it just seems like it's all coming out, but a bit is staying in?  I guess I'm not sure if it's worth it and how to better keep the injection IN the meat!  I may be going in too horizontally and not vertically enough?

Oh, a third question.  What is the absolute key to a JUICY brisket?  Resting time?  Foiling?  Pulling at exactly the right temp (I know the pro's don't even need temps)?

Thanks...
Click to expand...
Not a huge brisket guy but I'll take a shot at anwering some of these.Smoke Ring- moisture is the key IMHO, marinate your meat and put in on the smoker wet, also soaking your wood will help.

Injecting- more is staying in the meat than you realize. Avoid injecting to close to the bone(s) and you should be OK.

Juciy= pulling at the right intenal temp and foiling to the actual temp you desire, rest is also key.
Click to expand...
I've read that soaking the wood does virtually nothing except delay the smoke you want.
Click to expand...
The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat.

So how to do you get the best smoke ring? Opinions vary. Generally water soaked wood produces more nitrogen dioxide loaded smoke. If you really want to make sure you get a smoke ring then cheat. Coating meat with a salt tenderizer link Morton's Tender Quick, will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of cheating, smoke rings are no longer taken into consideration in barbecue competitions.
Click to expand...
Do you have a source for this? As for smoke rings, type of wood will make an impact. I find the redder the wood, the better the smoke ring. Cherry, for instance, gives a better ring than apple. Maybe that's just a grillin' myth I'm perpetuating, I don't know.

 
'TheWalkmen said:
Good smoke ring talk, any other advice on getting jucier brisket?
Click to expand...
Foil.I do high heat for my brisket, which is a misnomer as 275-325 is not high heat. More like medium, but compared to the folks that love torturing themselves at 200 for 15 hours, it seems like the surface of the sun.I don't normally do the whole brisket. Just one side or the other depending on how many I have coming over. I do mine in a disposable aluminum pan. I smoke for 3-4 hours, mopping every 30 minutes starting at the 60 minute mark. I go fat cap down, which is a hotly contested debate. I don't see a real difference going either way as the fat will only melt down the sides and thus not baste much, except if I'm doing a mop sauce. Mopping the fat cap is a waste of time and mop sauce. After 3-4 hours, I mop it heavily, (be careful here as you could wash your rub off, which is why I wait an hour to start mopping as the rub is not really stuck to the meat until then), to fill the pan with a little juice at the bottom and cover with foil. I've got the smoke flavor into the meat with the 3-4 hour smoke, and then the cooking in the foil will accelerate the breaking down of connective juices with some steaming action. This allows the brisket to get tender while increasing your window for getting it tender without drying it out. That's my method. Works pretty well....
 
Thanks Fanatic, I'll try the pan and foil route with my next flat. I know there's a plateau getting thru the breakdown of tissue around the 160-170 range, and once that is done, temp starts going up again more quickly. Do you take it off pretty much as soon as it then hits 195-200ish? How much room for error would you say there is between juicy and starting to dry out. Like 15 minutes after hitting the 195-200 range? 30 min? I know it depends on the temp of the smoker, but how much room for error are we talking?

Thanks again.

 
Question: I'm trying a new whiskey peppercorn sauce for some filet mignons that I plan to grill tomorrow night. Should/Can I also use a steak rub? TIA.

Charcoal grill FWIW

 
'TheWalkmen said:
Thanks Fanatic, I'll try the pan and foil route with my next flat. I know there's a plateau getting thru the breakdown of tissue around the 160-170 range, and once that is done, temp starts going up again more quickly. Do you take it off pretty much as soon as it then hits 195-200ish? How much room for error would you say there is between juicy and starting to dry out. Like 15 minutes after hitting the 195-200 range? 30 min? I know it depends on the temp of the smoker, but how much room for error are we talking?Thanks again.
Click to expand...
I don't exactly know. Depends on the piece of meat itself. I usually go more by feel than the thermometer. Generally I pull it as soon as I see it hit between 195-200 and it "looks" done to me. That looks part is hard to quantify and takes practice to learn. Good news, practice is fun!
 
Ever had Teres Major steak? Extremely tender like tenderloin (second only to tenderloin in tenderness), and really lean too. Needs a little flavor added in the form of a basting sauce or butter or bacon or something, but it's outstanding. Times are tough, this cut is not.
 
So, we actually grilled cheese on a grill. We tried all kinds of combos with three different bread spreads (marg, olive oil, and butter), four kinds of bread (marbled rye, texas toast, sourdough and cinnamon raisin, which was outstanding), and six different cheeses (regular havarti, dill havarti, five county cheddar, apple smoked cheddar, italian fontina, and sliced provel).

It was a ton of fun and resulted in the longest post on the site to date with just under 70 pictures...

 
'Jojo the circus boy said:
Just googled this, best potato salad I have ever had was from Dinosaur BBQ (Manhattan location).

Ingredients:

Servings: 6

Creole Seasoning

1/2 cup paprika

1/2 cup granulated garlic

1/4 cup granulated onion

3 tablespoons black pepper

2 teaspoons white pepper

2 teaspoons cayenne pepper

1/4 cup dried oregano

1/4 cup dried thyme

2 teaspoons ground cumin

2 tablespoons sugar

The Salad

2 lbs red potatoes

4 hard-cooked eggs, peeled and chopped

1/2 cup minced red onion

1 cup diced celery

4 garlic cloves, minced

2 teaspoons creole seasoning (above)

2 teaspoons kosher salt

1 teaspoon black pepper

The Dressing

1 cup mayonnaise

1/2 cup creole mustard or 1/2 cup spicy brown mustard

1 teaspoon brown sugar

The Garnish

4 slices cooked bacon, crumbled

Directions:

1 Hard-boil eggs, peel, chop and set aside.

2 Cook Bacon, drain, crumble and set aside.

3 Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.

4 Drain and cut the potatoes into 1 inch chunks.

5 Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.

6 Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.

7 Pour over the potatoes and stir well.

8 Taste for seasoning and add salt and creole seasoning if more is needed.

9 Top with crumbled backin right before serving.

10 Enjoy!

Read more: http://www.food.com/recipe/creole-potato-salad-231232#ixzz1d3gMwr8c
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bump - picked up the ingredients for this last night, will try making it this weekend. Having zero spices prior to shopping for this I think I spent close to $60 just to get a base of the ingredients (mostly on large spice packages). Fortunately it looks like I bought enough spice to last me a year.
 
As per usual, we're staying in on New Year's Eve. I was plannng on grilling some oysters for the family. What should I have with them? I've seen them serve hot dogs at oyster roasts but my kids aren't hot dog fans.

 
TheFanatic said:
'Chaos Commish said:
'TheFanatic said:
'Chaos Commish said:
'flyingsushi said:
'Chaos Commish said:
Yesterday I wanted to do something with a bunch of big Bell Peppers I needed to pick so I googled smoked stuffed bell peppers. I got plenty of ideas from those links but decided to do my own thing as long as I stuck to the basic ideas. It seems a bell roasts best on indirect heat over 325 for about 45 minutes to an hour. These came out really good so here's what I did.

I split 6 bells in half like these here. But I didn't follow that recipe. In olive oil I sauteed an onion and three cloves of garlic. With the back of a spoon I spread a tablespoon of cream cheese in the bottom of each half (thinking about cream cheese stuffed poppers). I put the sauteed onion garlic mix over the cream cheese. Each half then got two very sweet cherry tomatoes also halved (cut sides up), pressed into the garlic/onion/cream cheese. I topped the tomatoes with sliced pepperoni and the pepperoni with a mozzarella, romano blend. I roasted them until the peppers were soft and the cheese melted and browning. B i g h i t.
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Sounds good. I may have to give this a try.
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Tasted like smokey pizza. I used them as a side, but they'd work as appetizers or possibly a main course. They took up a bit of space so I rotated them every 15 minutes to cook them evenly and used a strip of tin foil as a heat shield for those closest to the coals.
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I've got a couple stuffed veggie recipes I need to do for the site. Stuffed and smoked tomatoes and stuffed peppers. I think your stuffed peppers are better than mine from what I remember and reading this. I might have to use this as a basis for my next post on the website...
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They would have been better with more tomato. They flattened out a bit, so instead of sticking rigidly to two halved cherries per pepper half, just fill that half nice and tight with a little lip for the pepperoni and cheese topping to sink into rather than all over the outside. I would not use a bland store bought slicer or roma tomato, but Comparis from the store or a tasty homegrown 'other' would suffice. I just have over 100 cherry tomato plants producing atm. :)
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I did this yesterday. I used yellow peppers and cherry maters sliced into quarters. I put cream cheese along the bottom, filled with maters, then five slices of pepperoni or two slices of sweet coppa then I put monterjack cheese or muenster on top. With the pepperoni I wanted to get away from mozzarella as it seemed too "pizza-ish." I smoked them for 50 minutes with sassafras and then put the cheese on top for the last 10. They were outfreakin standing.Tonight I'm going to grill some slices of pear to soften them up, then put them on a slice of prosciutto with one of three different cheeses (feta, blue, and smoked gouda), wrap the prosciutto around it and stab with a skewer. I'm going to do a quick sear on some, and indirect some others to see what is the best combo. I realize it's a little fru-fru, but man can't live by brisket alone...
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This has become a staple in my household since I read this 4 years ago. My wife will make them in the oven when I'm at work, but the real magic comes when they are smoked!

They are in my smoker right now, and will be ready in about 30 minutes. Bone in rib eye steaks waiting to start, beer on ice in a cooler....I'm pumped!

 
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