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***Official Grilling and Smoking Thread*** (8 Viewers)
- Thread starter bryhamm
- Start date
TheFanatic
Footballguy
This is a really old post, but what about Santa Maria Style Tri Tip?
VERY simple grilled mushroom recipe, but so good.
Chipotle Pork Steak Tacos
Ribs with an Asian glaze? These are really good. And nothing helps to celebrate the birth of our country quite like an Asian glaze!
Evilgrin 72
Distributor of Pain
Weird. 15 seconds before I read this post, I flipped to Food Network and Bobby Flay is making exactly this.
Binky The Doormat
Footballguy
Its been a Bobby Flay day on the Food Network today - he did also did some fine looking orange-ginger boneless beef short ribs and some asian pork and cabbage lettuce wraps.
CletiusMaximus
Footballguy
just a psa - rare opportunity to get a few bucks off on the universally-loved thermapen - Thermoworks Open Box Sale
save $22, get the standard warranty
these won't last long
save $22, get the standard warranty
these won't last long
GTBilly
Footballguy
First one to respond wins. Gonna finally tackle a brisket on my 18.5 WSM. First one to post a link to detailed destructions or give me detailed destructions including rubs, serving suggestions etc wins and I will follow those religiously. If someone decides to be a Richard and posts horribly bad advice someone please chime in. GO!!!!
Jules Winnfield
Footballguy
Grahamburn
Footballguy
I know this isn't what you want to hear, but part of the fun (for me anyway) is finding these things out on your own, developing your own process, and catering to what you like personally.
I like to slather brisket with a horseradish mustard, rub with several different types of salt and pepper, and let it sit overnight before it goes on the smoker. My cooker fluctuates between 225 and 250. I'll cook the brisket for 6-8 hours depending on whether or not I like my bark yet. If the bark is to my satisfaction I wrap the meat in a foil pan until I reach an internal temp of around 185. At 185 I'll take the foil off and just leave the meat on the cooker uncovered still in the pan to let the bark set back up until I'm about 190 internally. I feel like brisket gets more moist after you pull it off the cooker if you wrap it in towels and keep it in a cooler for a couple hours before slicing.
A vague guide is an hour and a half per pound.
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
bryhamm
Footballguy
I need to seriously check the accuracy of my probe thermometer. Put a chuck roast on the smoker yesterday, cooked er til she was 165 and then foiled it, then cooked er til it read 205. Took it off, wrapped in towels and placed in a cooler for a couple of hours. Went to go pull it and the meat was still a bit tough.
Grahamburn
Footballguy
bryhamm
Footballguy
Which is what I wanted. My last brisket was a bit tough as well. I am guessing it is about 15-20 degrees off. I'm guessing it was around 185-190 or so. Still semi-tender, but no where near the falling apart I wanted for pulled beef sammies.
Softballguy
Footballguy
Thermapen is currently offering their open box/refurb sale. I bought mine this way and it's been working great. Or just buy a new one... it's a painful investment for a thermometer, but you'll be happy you did it.
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snitwitch
Footballguy
You have a small window to get brisket right, and some briskets will be done a bit higher / lower than ~200 degrees. Injecting can help increase the size of your window and give you a little more room for error.
bryhamm
Footballguy
I have a thermapen and it works great. But I didn't use it on the roast and relied on wireless one instead. My mistake on that one.
Mr. Ected
Footballguy
Was going to do a Beer Can Chicken on my grill tonite. Don't have any cans of beer, but will use a cleaned out soda can. Any recommendations on timing? I's about 5.25 lbs and been marinating for a while.
soothsayer
Footballguy
I'll admit I've never made one, but isn't the point of beer can chicken to start with the can full of beer? No?
Mr. Ected
Footballguy
Drifter
Footballguy
Grilled most of my dinners in the last week or so on the grill. Nothing fancy but it was nice - Cedar plank Salmon, bleu cheese and bacon stuffed burgers, cajun rubed pork tenderloin, chicken-pepper kabobs, lemon rosemary chicken and a dry brined London Broil.
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snitwitch
Footballguy
Doing a cedar plank salmon on the kamado tonight.
Made a glaze out of white miso, japanese kewpie mayo, lime juice and zest, honey, chili-garlic hot sauce, soy sauce and some white pepper (inspiration from here but I tweaked: http://www.primalgrill.org/recipe_details.asp?RecipeID=15&EpisodeID=5). May try and give it a light once over with the blowtorch before serving.
Wife is making a mango - avocado - citrus salsa and some frozen sweet potato fries (may make a simple dipping sauce from the japanese mayo and sriracha)
Wines are gruner veltliner and vinho verde -- cheap, light, low alcohol, perfect for a hot day / dinner on the deck
Made a glaze out of white miso, japanese kewpie mayo, lime juice and zest, honey, chili-garlic hot sauce, soy sauce and some white pepper (inspiration from here but I tweaked: http://www.primalgrill.org/recipe_details.asp?RecipeID=15&EpisodeID=5). May try and give it a light once over with the blowtorch before serving.
Wife is making a mango - avocado - citrus salsa and some frozen sweet potato fries (may make a simple dipping sauce from the japanese mayo and sriracha)
Wines are gruner veltliner and vinho verde -- cheap, light, low alcohol, perfect for a hot day / dinner on the deck
bryhamm
Footballguy
Talk to me about this. I grilled a LB over the weekend, but I typically just soak it in a marinade for 2+ days and then grill it. Did a balsamic garlic one this time, but I've also done a steakhouse marinade and even straight italian salad dressing.
Softballguy
Footballguy
Mr. Ected
Footballguy
Softballguy
Footballguy
I would cook them on indirect up to about 155 degrees, then finish over direct heat to 165-170 (I go to 170 on dark meat). Watch for flareups when over direct heat.
Don't worry about the drip pan unless you want to catch the juices for some reason.
CletiusMaximus
Footballguy
This is a great price on a pretty decent digital thermometer for those who aren't quite ready to crack open the wallet for a Thermapen:
Cdn Pro Acc Quick Read Thermometer for $12.99 Prime
Cdn Pro Acc Quick Read Thermometer for $12.99 Prime
jamny
Footballguy
I tweaked a planked honey mustard salmon recipe I had...came out great!
1 tbsp. olive oil
2 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. zesty Italian dressing
dash of Italian seasoning
Used for 2 fillets, brushed on once placed on grill
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bryhamm
Footballguy
Tony Jabroni
Footballguy
I've done both ways with the same tool. I liked indirect better, while basting with garlic butter. I did crisp them up over direct briefly before pulling them off...VERY good stuff.
Softballguy
Footballguy
Keerock
Footballguy
Those are God awful. Beef is dry and flavorless, buns are uneventful. Toppings are usually pretty good. And a burger wrapped in paper in a basket should be reserved for "fast food", not a sit down place like RR.
Judge Smails
Footballguy
So I need to invest in some type of thermometer. I cook in the oven, on my grill with indirect heat, and on my Traeger. Would the Thermapen be the best for all 3? Or would I want some thermometer that you leave in during the entire cooking time so you're not constantly poking it? I know the Traeger units have a remote thermometer unit - not sure how great they are but the advantage is you don't have to lift the lid to see what temp you have. Outside of smoking pork shoulder and some poultry I can usually tell by experience, intuition, time, touch when something is ready to pull. But it's not foolproof. Have had to go back with whole chickens a few times when dark meat wasn't quite done. Messy. What do you pros recommend? I cook prime ribs, briskets, pork shoulders, chicken, turkey, etc.
BigJohn
Footballguy
snitwitch
Footballguy
I have a maverick dual probe that I use to both measure grate temp and internal meat temp (I can leave that probe in during the cook). I love it. I also have a cheapie digital thermometer I use, but would vastly prefer the thermapen because it's so fast and accurate. I may buy one next time its on sale.
With both these devices I think you'd be all set.
bryhamm
Footballguy
jamny
Footballguy
Bigboy10182000
Footballguy
What sauce is that?Softballguy said:
bryhamm
Footballguy
Did you not read it?
Softballguy
Footballguy
This is the setup I have - dual probe Maverick with a thermapen. Really makes things easy... wish I would gone to it earlier.snitwitch said:
jamny
Footballguy
Bigboy10182000
Footballguy
Judge Smails
Footballguy
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