TheFanatic
Footballguy
That sounds about right. I'd pull it from the smoker at about 120 and then flame sear it.
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***Official 2013 Grilling and Smoking Thread*** (1 Viewer)
- Thread starter TheFanatic
- Start date
TheFanatic
Footballguy
That sauce and the method sounds fantastic. I'm so stealing that!!![icon] said:
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
By all means, have at it.
For "visual aid" here is a shot of a thigh pinned back in this manner, you can make out the toothpick if you look closely.
It works great. The thigh holds form after being cooked so you just pull the toothpick out and bite into it. Very easy/convenient way to eat them.
Keerock
Footballguy
-jb-
Footballguy
:boing:36-24-34
[icon]
Insoxicated
Don't recall the final numbers but something along teh lines of:
7-8 parts butter12 pts Franks Red Hot Chili Lime5 pts Honey1 pt cayenne1 pt soy sauce
1 pt garlic powder2 pts black pepper
Should get you in the ballpark. Scale as needed. I think i fine tuned with a squirt of siracha as well.
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TheFanatic
Footballguy
[icon]
Insoxicated
I should add that it tastes pretty good right in the pot but tastes best after the sauce has thickened up a touch and "melded" at room temp and better yet actually on the chicken. Let me know what you guys think.
Rub was tipsys so can't give that out but it's a base of paprika/onion & garlic powders with some sage cayenne and a couple other things. I also added a smidge of chili powder that his recipe didn't call for.
Rub was tipsys so can't give that out but it's a base of paprika/onion & garlic powders with some sage cayenne and a couple other things. I also added a smidge of chili powder that his recipe didn't call for.
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TheFanatic
Footballguy
Solid poultry rub. Sage is essential to a great poultry rub. I've got a few options for a rub.[icon] said:
Two Rock solid ideas today. Someone said I need to brine with sweet tea and this one. The first is sort of kitch, still interesting, but this is bonafide kick ### recipe. IT's one of those recipes that just screams good on paper and I'm a pretty good judge of recipes...
TheFanatic
Footballguy
The hardest thing to master on the grill. I was talking to Myron Mixon today, no really, I was talking to Myron Mixon today, and I asked him the hardest thing to master on the grill and he said brisket too.
Here's what I do:
Put it in a plastic bag with a bunch of mustard and in put it in the fridge for 3-4 days.
Remove from the plastic, wipe a bunch of the mustard off but leave some on. Hit it with a rub.
Put the brisket in an aluminum pan, fat cap down, and place on one side of the grill with no coals. Coals and smoke wood on the other side. Target temp is 300 degrees.
Make up a vinegar mop sauce. Smoke for 3-4 hours, hitting it with the mop sauce every 30 minutes after the first 60 minutes in the smoker (to keep the rub from washing off).
After smoking 3-4 hours in the smoke, hit with a heavy dose of the mop sauce and cover the top of the aluminum pan with foil.
When it reaches 200-205, remove from the foil, give it a quick sear to tighten up the rub and then wrap in foil and place in the microwave or an unlit oven for about an hour.
Remove from the foil, leave on a cutting board for 20 minutes to rest and then slice.
Tony Jabroni
Footballguy
<p>Got some leg quarters going on tonight. I'm gonna go basic with S&P and some garlic powder. Brining right now in just a salt and sugar bath. Corn on the cob, coleslaw, and fresh bread will round out the meal.</p>
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SteevieG
Footballguy
LOOK AT ME!!! I KNOW MYRON MIXON!!!
Seriously though, how did you get to talk to him? I talked to him briefly (maybe 5 minutes) at a BBQ competition I went to here in Atlanta a few years ago and he was as nice as could be.
TheFanatic
Footballguy
I'm having a helluva week. Became a dad for the third time, did the Woody and Rizz show, roasted a whole hog, was on Great Day St. Louis, in the Post, will be in Feast, got interviewed for an article in St. Louis Mag, and I got to interview Myron Mixon!
That's right. I got to talk to the Lord of Q, Myron Mixon. And they filmed the interview for me!
Oh, and one of the things above does not belong as it is the top of the ladder by far...
That's right. I got to talk to the Lord of Q, Myron Mixon. And they filmed the interview for me!
Oh, and one of the things above does not belong as it is the top of the ladder by far...
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TheFanatic
Footballguy
I can't even describe how this #### keeps happening to me. His people contacted me and asked me to do the interview. He did like 10 interviews that day. Half of them were with television stations and the other half were with the top BBQ bloggers in the country and then there's me. I don't get it. So this interview with Myron may leapfrog me to an interview with Wolfgang Puck next week. Seriously, I can't explain this at all... Blessed is all I can think...
bryhamm
Footballguy
TheFanatic
Footballguy
Duh!bryhamm said:
TheFanatic
Footballguy
Thanks![icon] said:
TheFanatic
Footballguy
It seemed like we were going to get hit hard except for all the false reporting by the meteorologists. There was a tornado mentioned due west of us. I drove by there the next day and there was no damage at all. The wind never got above maybe 10 mph and all we had was a nice, soaking rain.
At one point a story went of "mass casualties at a local hotel from storm damage," to, "one dead at local hotel," to, "no injuries." Yeah, the media doesn't over-sensationalize BS for ratings or anything
TheFanatic
Footballguy
How about a side by side by side between Prime, Dry Aged and Grass Fed Beef.
I've been grilling a TON of steak lately and decided to try to somehow determine which was better....
I've been grilling a TON of steak lately and decided to try to somehow determine which was better....
SteevieG
Footballguy
TheFanatic
Footballguy
Right here. Yeah, why the heck did I forget to give the link? And you can see AND hear it. They video the interview and cut in some promo stuff and shoot it to me. It's great!SteevieG said:
ETA: LOOK AT ME! I TALKED TO MYRON MIXON!!
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TheFanatic
Footballguy
Ok, so I made the cover of a local magazine again. But more importantly, I shared how to make the perfect pork steak. For those of you that have no idea what a pork steak is, well, I'll share a link tomorrow. I need to crash. Also, a behind the scenes look at what goes into a photo shoot for a magazine layout. We had no idea we got the cover when we shot this...
TheFanatic
Footballguy
Pork tenderloin stuffed with goat cheese and Swiss chard. I know we've done a lot of these recipes lately, but hey, it's so simple and a million possible combos.
Guster
Footballguy
need to catch up on the thread at some point...
i got a BGE this spring and have been using it way more than i thought i would.
i made 2 racks of honey bourbon ribs last night, just 'cause.
gonna do pulled pork tomorrow. i got a 13.5 lber at Costco, by far the biggest shoulder i've attempted to date. On my last one (8 lbs), I lost the fire in the middle of the night. I think i just did a poor job of stacking the charcoal for the fire. I'm hoping that I do a better job this time because i can't imagine losing hours on this one.
oh yeah, i'm a single guy, so i've become popular with friends because I have them over/bring in food for them to have and try
i got a BGE this spring and have been using it way more than i thought i would.
i made 2 racks of honey bourbon ribs last night, just 'cause.
gonna do pulled pork tomorrow. i got a 13.5 lber at Costco, by far the biggest shoulder i've attempted to date. On my last one (8 lbs), I lost the fire in the middle of the night. I think i just did a poor job of stacking the charcoal for the fire. I'm hoping that I do a better job this time because i can't imagine losing hours on this one.
oh yeah, i'm a single guy, so i've become popular with friends because I have them over/bring in food for them to have and try
Bigboy10182000
Footballguy
Paulymaggs
Footballguy
Where do you guys get your meat?
TheFanatic
Footballguy
That depends. I get a lot at a local meat market. Mataker's. But I get some stuff from my local grocery store. And sometimes I get stuff from Sam's. They have pretty good baby back ribs.
Paulymaggs
Footballguy
So general quality makes no difference? IE: getting something from safeway/QFC/local franchise grocer is no different from the Costcos of the world nor your 'mom and pop meat shop' as they all buy from the same wholesaler anyway?
TheFanatic
Footballguy
Some of that is true. They all get from the same distributors. But I used to get mine at one local meat market that shall remain nameless, but then I had to cook for the owner of one of the best BBQ restaurants in the country and went to get them and we were digging through case after case to find six slabs that were worth a crap before the guy finally went and cut them fresh from hole hogs. They got them at the same place Sam's got them but Sam's were so much better than this place that decided to keep the price constant (in the face of rising wholesale costs) and opt for thinner slabs.
Basically, get to know the meat cutters at your local butcher. These guys knew their ribs weren't as good. They have that knowledge. The guys at the grocery store are going to be hit and miss. Some will, some won't. Unless you know what you are looking for, ask the experts. Have them explain it to you so you know in the future.
Also things range from one store in a chain to another. I live near a grocery store that is decent. Not great. Not bad. About 20 miles away, they built their flagship store. Giant walk in cheese cooler, fireplace, live music, etc. They have dry aging booths in their meat department. They carry berkshire pork daily. In the seafood department, the most beautiful salmon I've seen outside of pulling it in the boat in Lake Michigan. I don't get that dry aged stuff in my grocery store or salmon that fantastic on a regular basis.
As for a primer on what to look for in good meat, here's my steak buying guide.
Paulymaggs
Footballguy
Sorry but another newbie question here: what places are you guys getting the cheapest tanks and/or refills?
Is it just me or is there no differentiation between a 5lb tank and a 20lb one??
Is it just me or is there no differentiation between a 5lb tank and a 20lb one??
pollardsvision
Footballguy
Best places around here are a local RV sales/service shop and a True Value hardware. RV center is cheaper. I don't fill up propane tanks very often and I don't remember the price differences, but the savings are significant getting them filled up vs. swapping them.That, and you can go buy a nice new tank and when you get it filled they will hand you back the same nice, new tank.
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pollardsvision
Footballguy
If anybody's looking for a good, simple side, we made a grilled Napa and Corn salad last night that was phenomenal.
It was just grilled cabbage (quartered, seasoned with a little salt/pepper/oil, grilled, then diced) and grilled corn (kernels cut off afterwards) tossed together. We topped it with a some sliced tomato and roasted Anaheims that were already in the fridge. Those really weren't necessary. You could throw pretty much anything else in there or not.
I didn't feel like making one, but a light toss with a basic vinaigrette would've gone nicely.
The sweetness of the corn really just pairs perfectly with flavors from the grilled cabbage.
It was just grilled cabbage (quartered, seasoned with a little salt/pepper/oil, grilled, then diced) and grilled corn (kernels cut off afterwards) tossed together. We topped it with a some sliced tomato and roasted Anaheims that were already in the fridge. Those really weren't necessary. You could throw pretty much anything else in there or not.
I didn't feel like making one, but a light toss with a basic vinaigrette would've gone nicely.
The sweetness of the corn really just pairs perfectly with flavors from the grilled cabbage.
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TheFanatic
Footballguy
TheFanatic
Footballguy
TheFanatic
Footballguy
The cheapest place around here is a gas company out in the country. IT's on the way to my cousin's house and when I remember I toss my tanks in the car and fill them there for $13 as opposed to $20 at the grocery store...
Buckfast 1
Footballguy
I smoked a ribeye roast last night, and it turned out fantastic. It is amazing how easy it was to do. I just rubbed the ribeye roast with a little olive oil, fresh ground black peppercorns, sea salt, roasted garlic, white pepper, onion powder, and fresh rosemary and then smoked it in an aluminum pan on my WSM for around 2 or 2.5 hours over hickory and peach wood until it hit medium rare temps. My wife made an au jus sauce with the drippings from the pan, red wine, beef stock, fresh rosemary, and some spices. It was delicious, super tender with a great smoke flavor, and didn't take long to do at all. I'm going to have to do this again over the holidays for the family.
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[icon]
Insoxicated
GTBilly
Footballguy
What is the point to leaving some husk on the corn yet having the cob still naked? Is it a handle to spin the corn with?
TheFanatic
Footballguy
Yes. For adults it works as a great handle. For kids, it was a mess. I lopped off the bases for both kids (boys 3 and 5).
Also, stylistically as a blogger and hack photog, it adds some texture to the pics. You by no means have to leave the husks on. I will say this though, it kept the corn from rolling on me!
TheFanatic
Footballguy
That sounds ridiculously good. I would only change one thing. I would take it to about 120 degrees instead of all the way to MR and then sear it all the way around over a hot fire to create a flavor crust and bring it the rest of the way to MR. Just a personal preference...
SWC
Bromigo
brohans does anyone have some dope they can share about using a smoker box in a gas grill i got one for fathers day it is about the size of a loaf of bread and has slots in the top it is made out of cast iron you put wood chips in it that you soaked in water and then it smokes up when you are coooking does anyone have any tips they can give me and also i assume that when i use it i am going for low and slow on the cooking can anyone give me a temp to go at thank you brohans and take it to the bank
TheFanatic
Footballguy
TheFanatic
Footballguy
I would not soak the chips. In order to smoke on a gas grill you have to walk a fine line between getting the temperature hot enough to smoke the chips and still keep the chamber cool enough to cook the meat slow to break down the connective tissues. Soaking the chips will require you make the fire that much hotter to get the water out for them to smoke.
Basically, take the grill grate off one side of your gas grill, and place the smoker box right on the burners on that side that you want to turn on pretty high. When smoke starts coming out, drop the temps of those burners until you can get the temp inside the entire chamber as close to 300 as you can. You might not be able to get lower than 350. Depends on the grill.
Place the meat on the side with no burners on as far from the heat as possible and close the lid...
palmersteel
Footballguy
Need some brisket thoughts:
Big green egg
Have done a flat and a whole previously, did not do foil or cooler. Typically mustard and horseradish overnight then add a dizzy rub
have a 6.5 lb Niman ranch packer (i think) I'm cooking on Saturday. Questions:
- mustard now?
- when to add rub? Thu night, fri, sat am?
- any suggestions other than low and slow, through the plateau and pull around 190?
Big green egg
Have done a flat and a whole previously, did not do foil or cooler. Typically mustard and horseradish overnight then add a dizzy rub
have a 6.5 lb Niman ranch packer (i think) I'm cooking on Saturday. Questions:
- mustard now?
- when to add rub? Thu night, fri, sat am?
- any suggestions other than low and slow, through the plateau and pull around 190?
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