Fantasy Football - Footballguys Forums
bryhamm

***Official Grilling and Smoking Thread***

Recommended Posts

Smoking a brisket and a shoulder for the Superbowl.  Can someone point me to a favorite BBQ sauce so I can try something new?

I like and have been making this one for years off of a paper printout of an old post on Weber Virtual Bullet:

Quote

No. 5 Sauce

1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub

Opional but v. good: 1/4 cup meat drippings
(whats left in the foil after the rest)

Simmer to marry the flavors and thicken as desired.

I'm also going to try Aaron Franklin's from his Masterclass:

Quote

AARON’S BBQ SAUCE

2 tbsp fat (beef tallow, vegetable oil, lard, or bacon fat)
1/3 large yellow or white onion, roughly chopped
4 cloves garlic, roughly chopped
1 cup light brown sugar
1 cup apple cider vinegar
2 cups organic or all-natural ketchup (see note) 1 tsp smoked paprika
1 tsp mustard powder
1 tsp fine sea salt
1 tsp black pepper
4 dashes Worcestershire sauce

1.Heat a saucepan over medium heat, then add the fat. Once the fat has coated the pan and begins to shimmer, add the onion and cook until soft and translucent, about 6–8 minutes. Add the garlic and continue to cook over medium heat until the onion has started to brown and the garlic has started turning crisp, about 3 minutes more.

2. Add the brown sugar and cook, stirring frequently until the sugar melts and starts to form a glaze, about 2–3 minutes.

3. Stir in the apple cider vinegar, ketchup, paprika, mustard, salt, and pepper. Bring to a simmer and cook for 3–5 minutes, or until the sauce has thickened slightly, then add the Worcestershire sauce and simmer for 1 more minute.

4. Transfer the sauce to a blender and blend at high speed until the sauce is smooth and takes on an or- ange hue, approximately 1 minute. Be careful, as hot liquids are liable to splatter in a blender. Pulse once or twice before proceeding to a full blend. Transfer to a heat-resistant container and allow to cool to room temperature. Store in a refrigerator for up to 1 month.

NOTE: Aaron prefers to use organic or all-natural ketchup that isn’t made with high-fructose corn syrup, as the lower sugar content makes the sauce less likely to burn in the smoker.

 

Edited by Lehigh98

Share this post


Link to post
Share on other sites
45 minutes ago, The Commish said:

Is it big enough to power the grill?  Mine are plugs directly wired into my solar panels on my house. 

For a couple hours it should. I have 2 of them. 

Share this post


Link to post
Share on other sites
1 hour ago, The Commish said:

Is it big enough to power the grill?  Mine are plugs directly wired into my solar panels on my house. 

They only draw 5 amps at startup and then another 1.5 continuous.

  • Like 1

Share this post


Link to post
Share on other sites
1 hour ago, Lehigh98 said:

Smoking a brisket and a shoulder for the Superbowl.  Can someone point me to a favorite BBQ sauce so I can try something new?

I like and have been making this one for years off of a paper printout of an old post on Weber Virtual Bullet:

I'm also going to try Aaron Franklin's from his Masterclass:

 

I am firmly anti-sauce on brisket.  That's just a crime against humanity.  But, if you're putting some pulled pork on a sandwich roll with pickles and onions, I can get behind adding some sauce. With that said, I've made a few in my day and the most popular is always Louie Mueller's (by a landslide) followed by Aaron Franklin's espresso sauce.  If I'm going to use sauce I prefer a hotter tomato based sauce like Stubb's or Rudy's spicy. But i know I'm out on an island with this opinion so I make the crowd pleaser or serve no suace.

Here's the crowd pleaser:

1 quart (32 ounces) catsup
3 quarts water
2 onions the size of baseballs, cut up fine (use 1 if they are the size of softballs)
2 beef bullion cubes
2 tablespoons salt, or to taste
1 cup black pepper, or to taste

In large pan, combine all ingredients, going gently with salt and pepper first.

Bring to boil over high heat and boil vigorously 40 minutes. Reduce heat to low, tast and correct seasonings, and let simmer 40 minutes longer. At end, increase heat to medium-high and bring to a boil again. Then it's done. Bottle in clean bottle or jars and store in refrigerator. Makes about two quarts.

  • Like 1

Share this post


Link to post
Share on other sites
On 1/28/2020 at 5:48 PM, Ron Swanson said:

No, but when I dry brine the thighs I peel back the skins and salt the meat directly.  Then I replace the skin for smoking.  When I pull and chop the meat I do not include the skin.  I still get plenty of great smoke flavor and the skin stops the meat from drying out. I'll sometimes throw a little skin in when I make broth to give it some smoky flavor.

Listen to @Ron Swanson

  • Like 1

Share this post


Link to post
Share on other sites

Making burnt ends, KC style for "The Big Game".  Need ideas for SF themed food (not necessarily smoked).   Anybody have ideas?  Thinking Sourdough and clam chowder but not sure how well that will go with BBQ

  • Like 1

Share this post


Link to post
Share on other sites
4 hours ago, Godsbrother said:

Making burnt ends, KC style for "The Big Game".  Need ideas for SF themed food (not necessarily smoked).   Anybody have ideas?  Thinking Sourdough and clam chowder but not sure how well that will go with BBQ

Grilled oysters if you can get a fresh sack.

Share this post


Link to post
Share on other sites

Found this the other day while cleaning out a drawer in the bar. No idea where I got it but I think I'm going to frame it as a bar decoration. Seems to be from 1971.

Crazy Cracker!

Share this post


Link to post
Share on other sites

@Ron Swanson, Kosher salt, black pepper and a 7 lb brisket flat going on the smoker at 4am.  Smoke for 3-4 hours then another 3-4 at 225*F until done.  Beef ribs will go on during the last hour of brisket smoke.  Goal is to pull off the smoker 1:30-2pm, wrap and put in cooler until game time (3;30ish).  After brisket and ribs come off then it will be time for the bacon wrapped shrimps...  We have some apple bourbon baked beans in the works with pulled pork.  I am confident that we will be well fed. 

 

Does the timing of the brisket sound ok to you?  I last did one on 4th of July and hit it with 3 hours of smoke at 180, then 5 hours at 225 while we were at the park.  Came back and it was perfectly done, but our time frame wasn't as important then as it will be Sunday.  I'd like to hear your thoughts. 

  • Like 1

Share this post


Link to post
Share on other sites

 

2 minutes ago, Inhiding said:

@Ron Swanson, Kosher salt, black pepper and a 7 lb brisket flat going on the smoker at 4am.  Smoke for 3-4 hours then another 3-4 at 225*F until done.  Beef ribs will go on during the last hour of brisket smoke.  Goal is to pull off the smoker 1:30-2pm, wrap and put in cooler until game time (3;30ish).  After brisket and ribs come off then it will be time for the bacon wrapped shrimps...  We have some apple bourbon baked beans in the works with pulled pork.  I am confident that we will be well fed. 

 

Does the timing of the brisket sound ok to you?  I last did one on 4th of July and hit it with 3 hours of smoke at 180, then 5 hours at 225 while we were at the park.  Came back and it was perfectly done, but our time frame wasn't as important then as it will be Sunday.  I'd like to hear your thoughts. 

That sounds about right.  if its Prime grade it may finish faster.  Just be sure to pull it when your temp probes goes through it like butter in all areas.  Much better for it to finish early as you can wrap in unwaxed butcher paper and then stuff it in  a cooler full of beach towels and hold it for several hours. I prefer unwaxed butcher paper to foil or plastic wrap because the bark will breathe a little more and retain a little crunch. It will still be good if you use the other options but the bark will be a little mushier.

I would be a little more concerned about the beef ribs.  Are these full plate short rib, cut short rib, or back rib?

Share this post


Link to post
Share on other sites

Smoked some gruyere and white cheddar today (Smoker at 180, coldbox slowly ramped up to 100 then pulled) for a cheese and sausage plate for the big game. Also "pre-smoked"(180 for an hour, 225 for an hour), vacuum sealed, and plunge cooled some dry brined chicken wings.  That way I can just fry them in batches on Sunday and serve them crisp while using the smoker for ribs.

Cheese Before

Cheese After

Wings Done

Plunge Cooled

Packaged

  • Like 3

Share this post


Link to post
Share on other sites
7 hours ago, Ron Swanson said:

 

That sounds about right.  if its Prime grade it may finish faster.  Just be sure to pull it when your temp probes goes through it like butter in all areas.  Much better for it to finish early as you can wrap in unwaxed butcher paper and then stuff it in  a cooler full of beach towels and hold it for several hours. I prefer unwaxed butcher paper to foil or plastic wrap because the bark will breathe a little more and retain a little crunch. It will still be good if you use the other options but the bark will be a little mushier.

I would be a little more concerned about the beef ribs.  Are these full plate short rib, cut short rib, or back rib?

Not sure what they are.  They came from the college ag program store.  They are a full butcher shop but they just labeled the package as beef rib.  I'll shoot a pic of them and see what you think.  They carry Iberico pork as well.  they raise them on site and feed them acorn.

 

Share this post


Link to post
Share on other sites
12 hours ago, The Commish said:

@Ron Swanson So, I think you have me sold on the rec tec....are there accessories that are "must have"?

I think the competition cart is great, but mostly because it raises the smoker up another inch or so. It is short IMO.  I like the coldbox a lot but I know others don't.  It isn't as well built as the rest of the smoker and has no real temp control but I find it very valuable for cheese and longer smoked fish like Kings for dip. I use the front shelf all the time.  Didn't think I would. Not a huge fan of the grill grates, but I don't use the RecTec as a high heat grill.

Share this post


Link to post
Share on other sites
12 hours ago, The Commish said:

@Ron Swanson So, I think you have me sold on the rec tec....are there accessories that are "must have"?

you're going to love it!  I dont have a rec tec, it was between that and the mak 1 i went with the mak but rec tec is solid!  And pellet smokers are soo much easier.  I would buy a cheap wsm for when there is no power as well.  But yea, enjoy! 

Share this post


Link to post
Share on other sites

Big day today prepping for the SB. Gotta smoke a 15 pound brisket and 4 racks of ribs. Excited. 

  • Like 4

Share this post


Link to post
Share on other sites
2 minutes ago, Capella said:

Big day today prepping for the SB. Gotta smoke a 15 pound brisket and 4 racks of ribs. Excited. 

nice.  Im gonna do 4 racks as well.  And something else havent decided yet.  Will see what i find at the supermarket. 

  • Like 1

Share this post


Link to post
Share on other sites
5 minutes ago, PinkydaPimp said:

you're going to love it!  I dont have a rec tec, it was between that and the mak 1 i went with the mak but rec tec is solid!  And pellet smokers are soo much easier.  I would buy a cheap wsm for when there is no power as well.  But yea, enjoy! 

Once people use them they love them.  My brother and two brother in laws all went out and bought them as soon as they saw mine and ate some food off it.  I've been smoking food for years on stick burners and kamados and they've always raved about my Q but never had any desire to learn how to cook it.  Too much work. They saw how easy it is with the RecTec and they all smoke stuff frequently now. It's kinda cool to get texts from them with questions or their successes.

  • Like 1

Share this post


Link to post
Share on other sites
15 hours ago, Ron Swanson said:

Smoked some gruyere and white cheddar today (Smoker at 180, coldbox slowly ramped up to 100 then pulled) for a cheese and sausage plate for the big game. Also "pre-smoked"(180 for an hour, 225 for an hour), vacuum sealed, and plunge cooled some dry brined chicken wings.  That way I can just fry them in batches on Sunday and serve them crisp while using the smoker for ribs.

Cheese Before

Cheese After

Wings Done

Plunge Cooled

Packaged

Those wings are gonna be magical. Need to give this a try sometime. :thumbup:

Share this post


Link to post
Share on other sites
2 hours ago, PinkydaPimp said:

you're going to love it!  I dont have a rec tec, it was between that and the mak 1 i went with the mak but rec tec is solid!  And pellet smokers are soo much easier.  I would buy a cheap wsm for when there is no power as well.  But yea, enjoy! 

I have a weber smoker already that I've used as a grill before. It was just a thought i had

  • Like 1

Share this post


Link to post
Share on other sites
23 hours ago, Ron Swanson said:

 

That sounds about right.  if its Prime grade it may finish faster.  Just be sure to pull it when your temp probes goes through it like butter in all areas.  Much better for it to finish early as you can wrap in unwaxed butcher paper and then stuff it in  a cooler full of beach towels and hold it for several hours. I prefer unwaxed butcher paper to foil or plastic wrap because the bark will breathe a little more and retain a little crunch. It will still be good if you use the other options but the bark will be a little mushier.

I would be a little more concerned about the beef ribs.  Are these full plate short rib, cut short rib, or back rib?

Here is a picture of the ribs.  The label says Beef Back Rib so that may answer your question. 

 

beeeeef

Share this post


Link to post
Share on other sites
13 minutes ago, Inhiding said:

Here is a picture of the ribs.  The label says Beef Back Rib so that may answer your question. 

 

beeeeef

Ah. I believe those are the ribs off the back of a ribeye. I've never cooked those but I think they're higher quality meat like a ribeye so probably no benefit to low and slow 

Share this post


Link to post
Share on other sites
4 hours ago, Ron Swanson said:

Let's start Super Bowl Sunday off right...up first:

Beef Ribs! (with my secret rub)

It's a 7# 3 rib Wagyu rack. Cooking it nice and slow like a brisket.

#meatsweats

Since embarking on this epicurean adventure of learning how to smoke meats the dino rib has become the king of meats to me; and I’m talking all options of meat and cooking style, smoked beef ribs are my last meal choice

Do you have a local butcher or order them online?  Food porning my way through instagram has actually led to the discovery of quite a few good farms to shop from 

Share this post


Link to post
Share on other sites
26 minutes ago, That one guy said:

#meatsweats

Since embarking on this epicurean adventure of learning how to smoke meats the dino rib has become the king of meats to me; and I’m talking all options of meat and cooking style, smoked beef ribs are my last meal choice

Do you have a local butcher or order them online?  Food porning my way through instagram has actually led to the discovery of quite a few good farms to shop from 

I've been ordering them from Snake River. They have the most consistent supply I've found online but they aren't cheap.  I had a great local butcher who would order anything I wanted but he closed shop. The grocery stores around me don't cut their own short ribs so I can't buy the whole plate from them.  I've got another guy I need to driver over and talk to...

Share this post


Link to post
Share on other sites
24 minutes ago, Cowboysfan8 said:

I want to buy a house between you and @JaxBill

:drool:

Haha, come on down!  

  • Like 1

Share this post


Link to post
Share on other sites

Not pretty, but man is it good.  Smoked andouille, smoked white cheddar, smoked yellow cheddar, smoked gruyere, smoked habanero cheddar.

Snacks

  • Like 3

Share this post


Link to post
Share on other sites
5 minutes ago, Ron Swanson said:

Not pretty, but man is it good.  Smoked andouille, smoked white cheddar, smoked yellow cheddar, smoked gruyere, smoked habanero cheddar.

Snacks

Man, that looks beautiful 

  • Like 1

Share this post


Link to post
Share on other sites

@Ron Swanson alarm set for 4am this morning for the brisket.  It just came off at 2:00 pst and was at 204*F.  Ribs came off a bit earlier.  Wrapped in foil, no butcher paper, the wrapped in a towel and placed in a cooler until just before kickoff!.  I will post a pic of all of it if I remember.  Thanks for the help...

Share this post


Link to post
Share on other sites

Well, I got a little too involved in the party and neglected to take pics.  I did snap a quick one just before I cut the beef ribs. Guest who didn't see me cut it told me it was the best brisket I've cooked.  Ha.

Beef

  • Like 2

Share this post


Link to post
Share on other sites
On 2/2/2020 at 12:12 PM, Ron Swanson said:

I've been ordering them from Snake River. They have the most consistent supply I've found online but they aren't cheap.  I had a great local butcher who would order anything I wanted but he closed shop. The grocery stores around me don't cut their own short ribs so I can't buy the whole plate from them.  I've got another guy I need to driver over and talk to...

My costco was selling them and they were prime, but it sounds like they may be stopping. Hoping come spring they will still have them.

Share this post


Link to post
Share on other sites
30 minutes ago, E-Z Glider said:

Id like to try making my own bacon. Anyone have a good link to get me started?

:blackdot:

Share this post


Link to post
Share on other sites
3 hours ago, E-Z Glider said:

Id like to try making my own bacon. Anyone have a good link to get me started?

Yup, just started doing this recently. I've used the Maple Bacon Recipe from this page each of the three times I've made it, came out great each time. The whole curing process lead me to make corned beef and pastrami, will post some pics later.

  • Thanks 2

Share this post


Link to post
Share on other sites
18 hours ago, Nigel said:

Yup, just started doing this recently. I've used the Maple Bacon Recipe from this page each of the three times I've made it, came out great each time. The whole curing process lead me to make corned beef and pastrami, will post some pics later.

For the corned beef/pastrami I bought an 8 lb brisket flat, one half of which had more of a fat cap than the other. I cut it in half, leaving the fat on the fattier half I'd later use for pastrami, and trimmed all of the fat off the half I'd end up leaving as corned beef. But to start I cured them both using the corned beef recipe linked above, including the optional pickling spice mix (bought premix from Penzey's), brown sugar and garlic. I removed them from the cure after 6 days and soaked them in water overnight to desalinate them. I then braised the corned beef and made hash (pic doesn't do justice, meant to take one when browned up and plated w/ eggs but forgot). I then applied the rub to the pastrami and left that in the fridge uncovered overnight to set up. There are two options for pastrami: smoke all the way to 203 and eat immediately, or smoke to 150, remove from cooker, wrap for up to a week, then steam to completion. It was SB Sunday and intent was to cook to completion but it stalled in no-man's-land at 180 and stayed there for 4 hours. So I took it off, cooled then wrapped it, and steamed it the following Saturday. I honestly thought it was going to be a disaster but it was awesome, one of the best things I've ever made.

For the bacon, started with a raw 4 lb pork belly (I do two at a time) which I put in a bag and cured for 5 days. I smoked it for three hours to 150, then let it cool in fridge overnight before slicing and sizzling up in a skillet. Stuff is like crack. Have used it in everything but favorite was in a simple pasta carbonara recipe. I also reserve all of the rendered fat when I fry it and use whenever I cook eggs, potatoes, etc.

Not a curing project but for good measure here are some pics from smoking turkey breasts, which I've also done a lot of lately instead of buying cold cuts: raw  - rubbed after 4 hour brine  - smoking on BGE - sliced

  • Like 2

Share this post


Link to post
Share on other sites
5 minutes ago, Nigel said:

For the bacon, started with a raw 4 lb pork belly (I do two at a time) which I put in a bag and cured for 5 days. I smoked it for three hours to 150, then let it cool in fridge overnight before slicing and sizzling up in a skillet. Stuff is like crack. Have used it in everything but favorite was in a simple pasta carbonara recipe. I also reserve all of the rendered fat when I fry it and use whenever I cook eggs, potatoes, etc.

 

Pretty much exactly my process as well and it turns out great every time.

Share this post


Link to post
Share on other sites
15 minutes ago, Ron Swanson said:

Pretty much exactly my process as well and it turns out great every time.

It really is easy to get right.

And did you see my pastrami pic Ron? I know you're in the "don't desecrate a perfectly fine brisket camp" but damn...it's good!

Share this post


Link to post
Share on other sites
1 hour ago, Nigel said:

For the corned beef/pastrami I bought an 8 lb brisket flat, one half of which had more of a fat cap than the other. I cut it in half, leaving the fat on the fattier half I'd later use for pastrami, and trimmed all of the fat off the half I'd end up leaving as corned beef. But to start I cured them both using the corned beef recipe linked above, including the optional pickling spice mix (bought premix from Penzey's), brown sugar and garlic. I removed them from the cure after 6 days and soaked them in water overnight to desalinate them. I then braised the corned beef and made hash (pic doesn't do justice, meant to take one when browned up and plated w/ eggs but forgot). I then applied the rub to the pastrami and left that in the fridge uncovered overnight to set up. There are two options for pastrami: smoke all the way to 203 and eat immediately, or smoke to 150, remove from cooker, wrap for up to a week, then steam to completion. It was SB Sunday and intent was to cook to completion but it stalled in no-man's-land at 180 and stayed there for 4 hours. So I took it off, cooled then wrapped it, and steamed it the following Saturday. I honestly thought it was going to be a disaster but it was awesome, one of the best things I've ever made.

For the bacon, started with a raw 4 lb pork belly (I do two at a time) which I put in a bag and cured for 5 days. I smoked it for three hours to 150, then let it cool in fridge overnight before slicing and sizzling up in a skillet. Stuff is like crack. Have used it in everything but favorite was in a simple pasta carbonara recipe. I also reserve all of the rendered fat when I fry it and use whenever I cook eggs, potatoes, etc.

Not a curing project but for good measure here are some pics from smoking turkey breasts, which I've also done a lot of lately instead of buying cold cuts: raw  - rubbed after 4 hour brine  - smoking on BGE - sliced

Bravo. That all looks fantastic :thumbup:

Share this post


Link to post
Share on other sites

I was planning to smoke pulled pork yesterday but my kamado lid froze shut. after about 2 hours of trying to thaw, I said screw it and went with crock pot as I would do before smoker. Yelp, I'm officially spoiled. After 8 hours on the 8 hours setting, meat was at 165. Not tender and still tough. I debated about throwing it out, but cut it into small pieces and went liberal with the bbq sauce. Never again. 

Share this post


Link to post
Share on other sites

Smoked Meatloaf

Been wanting to try this for awhile.  It was OK.  It didn't benefit from the same smoker magic that happens with pulled pork or brisket.  While the cook is relatively fast, I'd probably stick with oven next time. 

I did whip up some sweet potatoes topped with chopped pecans that was pretty GD good. 

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Recently Browsing   0 members

    No registered users viewing this page.