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***Official Grilling and Smoking Thread*** (4 Viewers)
- Thread starter bryhamm
- Start date
That one guy
Footballguy
Finally getting to try tri-tip. Smoking hot at 300 until hitting internal of 125, quick sear of both sides, then rest. I got all clever and used Frank’s Red Hot as binder for my brisket rub, hoping for a subtle spark in taste from it.
https://www.instagram.com/p/CABYmV1BGta/?igshid=ndi5pd4ek33k
https://www.instagram.com/p/CABYmV1BGta/?igshid=ndi5pd4ek33k
Few weeks ago found out that camp chef has an upgrade for the older woodwinds where you can retro fit the wifi controller that comes with the new model. Has a corresponding app which you can use to check and control your smoker from anywhere. $200 but integrated into the smoker which is ideal. I can’t remember who else in this thread bought a woodwind other than @joker @baymen @SayWhat?so fyi.
https://www.campchef.com/wood-pellet-grills-and-accessories/accessories/gen2-wifi-retro-fit.html
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That one guy
Footballguy
Spike
Footballguy
Redwes25
Footballguy
Need to replace my grill as well. Had an older Weber that is done (had it about 12 years) and was looking at this one. Let me know if you like yours.
ETA - Have a weber kettle and a weber smokey mountain as well. Use the gas grill for times I don't want to wait for charcoal or something easier to just fire up gas grill like chicken breasts. The charcoal stuff will still be my work horse grills.
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Wingnut
Footballguy
Decided to try my shrimp marinade on grilled chicken. I was only able to marinate it for 3 hours...next time I'll soak it overnight. That said, it was delicious AF and some of the best chicken I've made on this grill. The 2 small sausages are cuban/brazilian sausages I picked up at the meat market to try...holy wow they were good.
https://i.imgur.com/qZo5fjl.jpg
https://i.imgur.com/w6nMhDv.jpg
Thr marinade is just sriracha, olive oil, Worcestershire, garlic, sugar, salt, pepper. SO GOOD.
https://i.imgur.com/qZo5fjl.jpg
https://i.imgur.com/w6nMhDv.jpg
Thr marinade is just sriracha, olive oil, Worcestershire, garlic, sugar, salt, pepper. SO GOOD.
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Cowboysfan8
Footballguy
I’ve never marinated bone in chicken.
Can you post the approximate amounts of the ingredients please?
Wingnut
Footballguy
Sure. Forgot to list cilantro in my post.
1/4 cup sriracha
1/2 cup olive oil
2 TBSP Worcestershire
1 TBSP sugar
1 TBSP minced garlic
1 TBSP chopped cilantro
1 tsp sea salt
1/2 tsp black pepper
Splash of water
Cowboysfan8
Footballguy
In The Zone
Footballguy
I have these huge breast I got from Costco and I think I will use this marinade and grill them tonight. I may throw in a few wings as well.Wingnut said:
Thanks GB.
Spike
Footballguy
A bit scary how large these can be now.
It is as if the chickens are the size of ostriches.
Ron Swanson
Footballguy
Cowboysfan8
Footballguy
In The Zone
Footballguy
Sara Lee with the sesame seeds.
Whatever looks good in the bakery. Brioche. Sesame seed. Cub foods makes these delicious poppy seed bermuda onion buns. I like a toasted ciabatta bun with goat cheese avocado turkey burgers. Wife likes wheat buns but I am not a fan and since I do the cookin and shoppin, we rarely have to waste a burger on a nasty wheat bun. If making a straight up american cheese burger, the whiter the bun the better.
On a side note, I made chorizo burgers a month or so ago with slices of avocado on a brioche bun and it was spectacular.
The Commish
Footballguy
Dan Lambskin
Footballguy
The Commish
Footballguy
Any of you guys know the flavor profiles of those rubs he's using? I'm trying this method today...never wrapped ribs before and have never added sugar, honey etc in the middle of the cook. My rub has a bit of brown sugar already in it, so I'm wanting to know if his does too. If not, then I probably need to cut back on the brown sugar I put in the foil with the ribs.
Thanks!
Dan Lambskin
Footballguy
Grahamburn
Footballguy
Dan Lambskin
Footballguy
Cross post from BGE thread
First stab at baby backs on the new BGE
https://imgur.com/gallery/HXncd4H
Think I overcooked slightly, ~4.5 hours but I’m still learning the temps so I was fluctuating between 225-275. I’d say I finally got them stabilized around 235-240 the last few hours
they basically fell apart when I picked them up, so perfect for the wife but I like them a bit firmer
so much easier than my old smokers though, never had to reload charcoal and only had to play with the vents here and there to get temps where I wanted
First stab at baby backs on the new BGE
https://imgur.com/gallery/HXncd4H
Think I overcooked slightly, ~4.5 hours but I’m still learning the temps so I was fluctuating between 225-275. I’d say I finally got them stabilized around 235-240 the last few hours
they basically fell apart when I picked them up, so perfect for the wife but I like them a bit firmer
so much easier than my old smokers though, never had to reload charcoal and only had to play with the vents here and there to get temps where I wanted
So deciding on getting my first pellet smoker...I bought the Traegar and it is in my garage waiting to be assembled, but after coming on here to start thinking of what I am going to smoke first (I do a great shoulder but that may be too much meat for our small family), I was reading the rec-tec review from Ron. I am thinking that the traegar will be “enough” smoker for me, but am intrigued by the rec-tec. I have done a bit of smoking and don’t think that I’ll be doing it every weekend necessarily, but want to get good equipment that will help me along my smoking journey. The size difference (620 vs 700) doesn’t matter too much to me. While I could splurge and spend the extra $500, feels like it may be a bit of overkill for me. Thoughts of those that have used either/both?
Dan Lambskin
Footballguy
Gonna go chicken and steaks tonight, looking forward to getting the new egg up to high temps for the steaks
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Wingnut
Footballguy
Trying something different this weekend - sous vide baby backs. They just went in, gonna let em ride at 155 degrees for 24 hours, then flash em on the grill to give them a nice char/crust. Im sacraficing smoke flavor but Ive been wanting to try this for a while and figure this weekend is good as any to give it a go.
rubbed and sealed
in the cooler bath
Will post pics and a review tomorrow.
rubbed and sealed
in the cooler bath
Will post pics and a review tomorrow.
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Ron Swanson
Footballguy
A big factor for me was the build quality and copious amounts of heavy gauge stainless. But, I'm in a salt air environment. The PID controller was another factor and it has been rock-solid. Temp control is important with smoking and this thing holds temp better than our kitchen oven (which cost a ####-ton more than the Rec-Tec). Lastly, was the cold box because I wanted to get into smoking cheese and have a better way for my bacon. I wasn't interested in searing. I have a NG infrared for that or charcoal if desired. The Wifi control has been nice, but as far as temp monitoring I do prefer the Fireboard app.
dkp993
Footballguy
I’m on hour 3 right now of this method with my babybacks in my egg. Have done it dozens of times and the ribs are perfection (but I like mine fall off the bone not the perfect bite competition style).
Getinthemix
Footballguy
I have a Camp Chef Woodwind and the ability to control heat and smoke independently is superb. Would definitely recommend
Nothing like spending 30 minutes getting a fire up to 800 to use for just a couple of minutes
Ron Swanson
Footballguy
Yeah, but kamado's at full flow on a lump charcoal burn are spectacular and scary all at the same time. Pretty sure it's the closest I've gotten to a forge.Nothing like spending 30 minutes getting a fire up to 800 to use for just a couple of minutes
Wingnut
Footballguy
Ribs turned out pretty good. Super tender, alllllmost falling off the bone. Im missing the smoke flavor though. Next time I sous vide I'm gonna do a 6 hour soak and then grill over indirect heat with wood chunks to try to get some smoke flavor. Overall, I give them a 7 out of 10, I can do better. Obligatory pics:Wingnut said:
after 24 hours
out of the bags
on grill
one sauced, one plain
Side view, cut
time to grub
PinkydaPimp
Footballguy
Looks good. I have been thinking about sous vide and was also wondering if you can do both sous vide and smoke.
BobbyLayne
Footballguy
RedmondLonghorn
Footballguy
Did a grilled/BBQ spatchcocked chicken last night. It came out great and I tried making Alabama White Sauce for it for the first time.
The sauce was fine, I guess, but it just seemed like runny aioli to me. We ended up improvising and made “pink BBQ sauce” by mixing the white sauce with some bottled BBQ sauce.
That was actually damn good.
The sauce was fine, I guess, but it just seemed like runny aioli to me. We ended up improvising and made “pink BBQ sauce” by mixing the white sauce with some bottled BBQ sauce.
That was actually damn good.
Brony
Footballguy
Softballguy
Footballguy
I was reminded yesterday why it's important to mix things every now and then when cooking BBQ. What you think you like best may have changed (or was never really accurate in the first place).
For years I've been a spare ribs > baby back ribs, and a clean bite cooked rib > fall off the bone. I would wince inside a bit when people talked about their 3-2-1 fall off the bone ribs. Amateurs...
Yesterday I cooked both baby back and spares, fall off the bone and clean bite. My family all preferred the fall off the bone baby backs.
So did I.
For years I've been a spare ribs > baby back ribs, and a clean bite cooked rib > fall off the bone. I would wince inside a bit when people talked about their 3-2-1 fall off the bone ribs. Amateurs...
Yesterday I cooked both baby back and spares, fall off the bone and clean bite. My family all preferred the fall off the bone baby backs.
So did I.
Hawks64
Footballguy
I've read that you can also smoke for an hour or two at low temps like 150 and then seal and sous vide them. Not sure why you'd go through the trouble in FL though instead of just smoking them.
Wingnut
Footballguy
I was just curious and like experimenting, but Ive decided I prob won't SV ribs again...its more work than just smoking them and being done in 5 hours or so.
bryhamm
Footballguy
foil up the ones for the wife but don't for yours. should be good for what each of you wants.
joker
Footballguy
Took my first stab at beef jerky on the Camp Chef tonight. Three lbs of rump roast (that's what the butcher had available), used a basic CC recipe from the website, and had it on two of the three jerky racks from the CC jerky kit you can buy seperately.. Thoughts from the effort:
-The recipe called for two hours at 225, but it wasn't quite done. Left it for another 30 min but didn't check it as I was making meatballs at the same time, and it got overcooked. Not terrible results but I knew I had let it go too far. Had I checked every 5 or 10 min after the initial two hours I would have caught it.
-Next time I'll definitely flip the racks halfway through (swap top and bottom racks) , and maybe more often. The lower rack was much more well done than the upper.
-I had the rump roast cut into 1/8" slices, but didn't cut the pieces down to uniform sizes. The finished product ended up being fine but i think uniform sizes would have helped cooking time and appearance.
-I have to find a tried and true recipe or multiple recipes. The basic CC one I tried tastes good but the recipe amounts for some ingredients (such as Worcester sauce) were much larger than other recipes I've seen, and I could taste it.
No pics but I'll have some on the next effort. Anyone have tips, recipes, etc? My wife loved it, and I like it, too, but I know it can be so much better. All in all it's damn good, but now I want to be better!
-The recipe called for two hours at 225, but it wasn't quite done. Left it for another 30 min but didn't check it as I was making meatballs at the same time, and it got overcooked. Not terrible results but I knew I had let it go too far. Had I checked every 5 or 10 min after the initial two hours I would have caught it.
-Next time I'll definitely flip the racks halfway through (swap top and bottom racks) , and maybe more often. The lower rack was much more well done than the upper.
-I had the rump roast cut into 1/8" slices, but didn't cut the pieces down to uniform sizes. The finished product ended up being fine but i think uniform sizes would have helped cooking time and appearance.
-I have to find a tried and true recipe or multiple recipes. The basic CC one I tried tastes good but the recipe amounts for some ingredients (such as Worcester sauce) were much larger than other recipes I've seen, and I could taste it.
No pics but I'll have some on the next effort. Anyone have tips, recipes, etc? My wife loved it, and I like it, too, but I know it can be so much better. All in all it's damn good, but now I want to be better!
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JaxBill
Footballguy
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