Fantasy Football - Footballguys Forums
Welcome to Our Forums. Once you've registered and logged in, you're primed to talk football, among other topics, with the sharpest and most experienced fantasy players on the internet.
***Official Grilling and Smoking Thread*** (5 Viewers)
- Thread starter bryhamm
- Start date
TheFanatic
Footballguy
Pork steaks tonight.
Redwes25
Footballguy
Smoked ribs last night, which turned out great. Has been interesting that big cuts of stuff much easier to find vs. simple chicken breasts. Given so much time at home been definitely cooking more stuff like that allowing great left overs and add on dishes (such as Chicken and Rice soup I made on Saturday).
TheFanatic
Footballguy
Because people who don't know how to cook are buying all the chicken breasts, pork chops and hamburger. I was at the grocery store on Saturday. It was the first time I saw bacon and hamburger and pork chops in quantity since this all started.
TheFanatic
Footballguy
Seasoned the pork steaks with the help of my 4 year old daughter. She had a hard time with the salt grinder but had fun with the Meat Church Honey Hog seasoning. After about 45 minutes in the GMG at 300, I sauced them on both sides with SugarFire Sweet Louie sauce. These were way thinner than I normally go with but it's what they had. I normally go a little longer and let them get a little more tender, but that wasn't possible with as thin as they are. They were still pretty amazing despite not being able to give them a sear either at the risk of drying them out. I've got video of the whole process on a cloud drive going to my videographer. I'll have a nice little clip of this, and my daughter helping.
TheFanatic
Footballguy
Steaks tonight. Pork shoulder tomorrow night.
My kamado is heating up right now for steaks
TheFanatic
Footballguy
I had two thin, but well marbled rib eyes and one thick NY strip. I cooked the strip indirect for about 25 minutes to take it to 105 then seared it with the rib eyes. The rib eyes got cross hatch on one side and single on the other. The NY strip got cross hatch on both sides and was pulled at 120. The strip sucked. Very tough. The rib eyes were great. I didn't finish the strip. We ate all of the rib eyes. I used the remains of the strip and cut it into thin strips and made steak and eggs this morning.
The pork shoulder has been on for about 1 hour and 45 minutes.
I'm gonna go ahead and say it. I'm digging this quarantine. Lots of time with my wife and kids. We're watching the Marvel movies all in a row (15 movies down, 6 to go). I can work on my side hustles whenever I want. Tonight, going on a hike with the kids down to the creek in the backyard. Eat some pulled pork. Watch Black Panther with the kids. The only things I'm bummed about, Cardinals Home opener was supposed to be today. And I don't like having to go to the grocery store so much shopping for myself, my folks and my in laws.
The pork shoulder has been on for about 1 hour and 45 minutes.
I'm gonna go ahead and say it. I'm digging this quarantine. Lots of time with my wife and kids. We're watching the Marvel movies all in a row (15 movies down, 6 to go). I can work on my side hustles whenever I want. Tonight, going on a hike with the kids down to the creek in the backyard. Eat some pulled pork. Watch Black Panther with the kids. The only things I'm bummed about, Cardinals Home opener was supposed to be today. And I don't like having to go to the grocery store so much shopping for myself, my folks and my in laws.
TheFanatic
Footballguy
I get that. I need to get my deck painted and a kitchen put in. But the deadline for those two things was supposed to be Memorial Weekend in time for our pig roast. I doubt we have the pig roast Memorial Weekend so I have more time.
Can you swing one around onto the driveway and grill out there?
JaxBill
Footballguy
Not really room especially with everyone home. I'm okay with shutting down. i just want to get this done and don't want other distractions.
That one guy
Footballguy
Wild boar for the 2 smaller racks (courtesy of my bro via Xmas) and regular St. Louis style ribs for the bigger rack. Was a good cook, especially the regular ribs. Wild boar was good, a little different but not much. Just happy to sit outside and cook!
https://www.instagram.com/p/B-k83feh0F1/?igshid=kluzvady76zy
https://www.instagram.com/p/B-k83feh0F1/?igshid=kluzvady76zy
massraider
Footballguy
Thanks for your advice on smokers. Bought my bro one a while back and we are gonna start banging stuff out.
I have an issue, as a noob, finding recipes. Google searches turn up pages of recipes from women who look like the mom in every Hallmark movie.
Site recommendations? I'm casting a wide net, so any grilling/smoking/crock pot links a bit more curated?
I'm looking for FatDudesGrillingInTheWoods.com. Like that.
Hawks64
Footballguy
PinkydaPimp
Footballguy
Yea def grillinfools. Follow the ig as well. There are a ton of recipes in this thread.
i also like the bbq-brethren forum. And amazing ribs has good recipes as well.
on YouTube you can also find plenty of recipes. T-Roy cooks is my favorite.
really just ask here you will get plenty of tips. And most important just try different things and find what works!
shuke
Black Ice Skeptic
E Street Brat
Footballguy
I love Sheepshead.
I brined a chicken fryer overnight, spatchcocked it packed it with butter and rub under the skin then grilled it at 350 for an hour, It came pretty good,
massraider
Footballguy
Killer fellas. Thanks much.PinkydaPimp said:
My entire family follows Grillin Fools food porn on the Gram.
massraider
Footballguy
Bought my brother a Weber Smokey Mountain for housewarming a while back. He never fired it up, he likes to host parties, but we're Massachusetts kids, so smoking and BBQ are not ingrained.
New world order. We started in the deep end of the pool, with brisket, and I also did two sides from good ol' @TheFanatic website, Pull Apart Cheesy Sausage Bread, and Sriracha Sausage Queso Dip. Both sides came out killer, the Queso was a bit thick, but I can live with that complaint. The Queso, in particular, I will make again real, real soon. I will research how to make Queso a bit thinner.
The brisket, I was quietly fearful. Got it from a butcher shop, 7 lbs, they removed some of the flat. Whole thing probably would not have fit (18 inch WSM).
My concerns:
Pork roast is definitely the next move. Any and all suggestions welcome.
That freaking WSM just ran a 4.4 40 in it's first workout. What a great toy these idiot-proof smokers are. Temp got up to 225 and sat there, we had to do nothing.
New world order. We started in the deep end of the pool, with brisket, and I also did two sides from good ol' @TheFanatic website, Pull Apart Cheesy Sausage Bread, and Sriracha Sausage Queso Dip. Both sides came out killer, the Queso was a bit thick, but I can live with that complaint. The Queso, in particular, I will make again real, real soon. I will research how to make Queso a bit thinner.
The brisket, I was quietly fearful. Got it from a butcher shop, 7 lbs, they removed some of the flat. Whole thing probably would not have fit (18 inch WSM).
My concerns:
- First time I trimmed a brisket, and I really just removed that obvious hunk that's gotta go. Watching Soo on YouTube, I clearly could have trimmed a lot more.
- I know nothing about choosing brisket, and the butcher grabbed one in the back (running low) and that's the one I got. So not sure how great this cut was.
- It went on smoker cold. Not completely, I pulled it out of fridge at 8:30 am, went on at 10:00 am. I know some people do it cold, but I would have preferred room temp based on my limited research.
- We're Massachusetts kids.
- Pulled it off at 6:15 (So 8.25 hrs). Internal temp 195. We did foil for last two hours.
Pork roast is definitely the next move. Any and all suggestions welcome.
That freaking WSM just ran a 4.4 40 in it's first workout. What a great toy these idiot-proof smokers are. Temp got up to 225 and sat there, we had to do nothing.
I like this guy quite a bit. Malcolm Reed I do his pork belly burnt ends as appetizers and they are always the first to go. All the dads gather around the plate of the bites like its the office water cooler. I had to stop telling people i was bringing them, or if the host wants everyone there early and not to stagger their arrivals they will blast out that I am bringing the burnt ends and everyone shows up on time....
bryhamm
Footballguy
bryhamm
Footballguy
You guys seen the new Masterbuilt vertical cooker/smoker? Looks pretty damn cool. Can get to 250 for low/slow in like 6 minutes, or can get to 700 for searing in like 15 minutes. Don't really "need" it, but I just might pull the trigger later this summer. Want to see it up close and in person first.
CletiusMaximus
Footballguy
My wife brought home a "bone in rib roast small end cut" - looking for some advice or a good recipe to follow to cook this on my big green egg.
tia BBQFBG's
I've been grilling a ton, as I'm sure everyone has been. For me, it is a much better experience and more rewarding when there is no time pressure. I'm usually hustling around trying to get everything done in time for whatever is going on, with work, kids and other things pulling me in different directions. The hectic approach usually leads to short-cuts, or pulling something too early, skipping steps, using store-bought sauces and rubs, etc. I've gone back to some basics this past week or so - pork tenderloin, smash burgers on my cast-iron griddle, a couple shoulders, steaks, chicken thighs and wings. Everything has turned out fantastic for me - on a great roll here.
tia BBQFBG's
I've been grilling a ton, as I'm sure everyone has been. For me, it is a much better experience and more rewarding when there is no time pressure. I'm usually hustling around trying to get everything done in time for whatever is going on, with work, kids and other things pulling me in different directions. The hectic approach usually leads to short-cuts, or pulling something too early, skipping steps, using store-bought sauces and rubs, etc. I've gone back to some basics this past week or so - pork tenderloin, smash burgers on my cast-iron griddle, a couple shoulders, steaks, chicken thighs and wings. Everything has turned out fantastic for me - on a great roll here.
Hawks64
Footballguy
bryhamm
Footballguy
dan.olive
Footballguy
Keep in mind that Mastebuilt's thermometers are quite inaccurate - in the result too much fluctuation. Been there.
Got Masterbuilt MWS 330B as a present last Christmas, and it was such a pain to maintain it. It's collecting dust in the garage, since I don't use it often.
Last edited by a moderator:
E-Z Glider
Footballguy
I have 2 pork bellies curing. Looking forward to really take my time and giving them an all day cold smoke someday next week.@Ron Swanson and others who have done pulled pork. I will wrapped up the pork butt at the specified temp (160-ish) and then it gets finished off for another 2-3 hours. Any thoughts on finishing it off in the oven as opposed to using pellets on the Traeger? To me it seems like if it is wrapped then the smoke is no longer useful. I have one going on Sunday morning
thanks for any thoughts on the subject...
thanks for any thoughts on the subject...
E Street Brat
Footballguy
munga30
Checkin' my email
It works. Double layer of heavy foil and use a sheet pan, imo. Its a big hot mess of rendered fat if the foil breaks. I set the oven to 275 and cook the pork to temp, however long it takes. No shame in bumping the oven to 325 or 350 if you're running behind schedule for Sunday Dinner.
JaxBill
Footballguy
Not a turkey breast but i had a lot of success following amazingribs on their tips for a full turkey.
JaxBill
Footballguy
Ron Swanson
Footballguy
Sorry, I missed this. I typically don't wrap pork butts at all. But I will say that I don't believe the meat takes on that much smoke flavor in the late stages of the cook whether it is wrapped or not. So, oven is fine. But I'm not sure why unless you need the smoker space. Wood pellets aren't significantly more expensive than electricity or gas, and my Rec-Tec temp control is as good or maybe better than my indoor oven.
joker
Footballguy
Doing my first Tri Tip today, the wife found a preseasoned one at Costco. Instructions on Camp Chef say to do it on Hi Smoke until it hits 120, then sear on the side sear for a minute or two on each side, and finally wrap in foil and let sit fire 15 min to rest. Anything else to add, change, etc? The family loves medium rare but bark isn't as important to them, so I don't know if the side sear is necessary or not. Does the side sear at the end make that much difference?
PinkydaPimp
Footballguy
Crust is only preference I’ve done em with and without. Still comes out great. Most important is cooking it to the right temp and not overcooking
I won’t provide prep advice, just that one of my wife’s favorites has been these tri tip tacos by FBGs very own Grillin’ Fools.
Last edited by a moderator:
JaxBill
Footballguy
JaxBill
Footballguy
This was the first grilling I had done in almost 2 weeks. I shut the deck down to pressure wash, patch, and stain.JaxBill said:
As a result, when I was grilling this, my wife admitted that she was glad the grill and smoker were back because she was sick of cooking every night.
shuke
Black Ice Skeptic
bryhamm
Footballguy
Saw this in person over the weekend. It was pretty damn cool. He cooked up some wings and they were nice and crispy on the outside. He then let it cool down to 300 and put on a big-A cowboy steak from Sam's Club. That thing was huge. He cook it at 300 until internal temp was 130. Pulled it off and cranked the temp up to 700. Only took about 6 minutes to get to temp. He put a 1min sear on each side. Man, that steak was outstanding.
The temp control was unbelievably easy on this thing. We'll see over time if the quality holds up.
That one guy
Footballguy
I got to be outside all day yesterday between smoking and grilling, was such a nice reprieve
https://www.instagram.com/p/B-5mzpPhSwr/?igshid=1ja3806rw9b0z
https://www.instagram.com/p/B-59LMEhseI/?igshid=15bjkeifrq2xz
https://www.instagram.com/p/B-5mzpPhSwr/?igshid=1ja3806rw9b0z
https://www.instagram.com/p/B-59LMEhseI/?igshid=15bjkeifrq2xz
That one guy
Footballguy
Is there any thermometer system w/ app capabilities where you can actually access the information from anywhere? All I’m seeing are ones with like 165ft range at best. I’m hoping to get something where I can go for a bike ride with the kid and monitor from phone
E-Z Glider
Footballguy
Posted this in the Easter thread, but smoked some pork belly trimmings and a mini meatloaf yesterday that were particular photogenic.
I was looking at the fireboard and almost pulled the trigger but then saw thermoworks had an offering as well. Not sure if anyone has any experience with the below?
https://www.thermoworks.com/Signals
All of this is on hold since I can’t go anywhere anyways.
Ron Swanson
Footballguy
I had the Loki and it wasn't very good. Then I bought the Fireboard and it is awesome. Simple and just works. But, since I got the Rec-Tec I don't use it as much because the Rec-Tec has built in remote (Wifi) probes and control.
Similar threads
