***Official 2013 Grilling and Smoking Thread*** (1 Viewer)

[cheese]

BurgerGuys:

For all the grilling/smoking that I do, I rarely make "fresh, homemade" burgers. Yes, shoot me. What goes into your favorite burger?

1. Type of beef? Sirloin? Chuck? Mix?

2. Binder--Eggs? Bread crumbs?

The rest I can tinker with. Minced onions, garlic, etc. I just want to build a perfect patty.

TIA

My favorite thing burgers and the thing most requested by my fam is a modified version of a chipotle burger recipe from the 2012 thread.

I use 66% ground sirloin and 33% ground pork. Makes and awesome texture.

Chipotle Burger Recipe

I'm sure I'm just missing it, but when do you add the adobo sauce? Mince in with the pepper or add later?Eta glad I finally saw your link. Looks great

 

[TheFanatic]

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?

Mustard now.

Wipe some of the mustard off and add the rub right before putting on the grill

I generally go to 195-200 and then wrap in foil and put in an unlit microwave for about an hour before letting it rest.

 

[TheFanatic]

BurgerGuys:

For all the grilling/smoking that I do, I rarely make "fresh, homemade" burgers. Yes, shoot me. What goes into your favorite burger?

1. Type of beef? Sirloin? Chuck? Mix?

2. Binder--Eggs? Bread crumbs?

The rest I can tinker with. Minced onions, garlic, etc. I just want to build a perfect patty.

TIA

My favorite thing burgers and the thing most requested by my fam is a modified version of a chipotle burger recipe from the 2012 thread.

I use 66% ground sirloin and 33% ground pork. Makes and awesome texture.

Chipotle Burger Recipe

I'm sure I'm just missing it, but when do you add the adobo sauce? Mince in with the pepper or add later?Eta glad I finally saw your link. Looks great

Put the sauce into the meat along with the chipotle pepper, garlic, salt and pepper and then mix all together, but not too tightly or it will be like hockey pucks. Keep it loose. Then slap out some patties...

 

[Buckfast 1]

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

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...

This is all good advice from the Fanatic.

I would add that you don't necessarily have to do a traditional "low and slow" style cook to use a smoker box. I sometimes use a smoker box on my gas grill when I'm cooking pork chops or wings on my grill, and I don't even really do anything that different than I would if I was not using a smoker box. I just put the smoker box underneath the grill grates, let the grill heat up and wait for smoke to start coming, and then throw my meat on and cook it as I normally would on a gas grill -- maybe at slightly lower temperatures than usual. The smoker box will still give you a nice touch of smoke flavor without doing a full-blown "low and slow" cook.

 

[SWC]

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

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...

thank you brochacho i will give it a shot this weekend and report back take that right to the bank brohan

 

[palmersteel]

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?

Mustard now.

Wipe some of the mustard off and add the rub right before putting on the grill

I generally go to 195-200 and then wrap in foil and put in an unlit microwave for about an hour before letting it rest.

Thanks!! Enjoy your blog.

Any thoughts on yellow vs whole grain / Dijon?

What about adding some horseradish with the mustard?

Do you slice or pull apart/shred?

 

[TheFanatic]

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?

Mustard now.

Wipe some of the mustard off and add the rub right before putting on the grill

I generally go to 195-200 and then wrap in foil and put in an unlit microwave for about an hour before letting it rest.

Thanks!! Enjoy your blog.

Any thoughts on yellow vs whole grain / Dijon?

What about adding some horseradish with the mustard?

Do you slice or pull apart/shred?

Thanks. I appreciate it

Yellow or whole grain? Better ingredients mean better food. Which is better to you?

I'm not a horseradish fan, despite liking wicked hot food, but if that is your thing, by all means! My wife makes a really good pot roast that is marinaded in straight horseradish and again, I don't like horseradish, so I say go for it

Slice or pull? To have brisket pullable is overdone and a biscuit away from dried out. I would say slice, the thinner the better, across the grain.

 

[5Rings]

Congrats on the new addition. Really enjoy the blog--went back and read that you cooked a tri-tip! :woot:

2 things.

1. It is SANTA MARIA tri-tip, not this Texas crap. You were right initially, stick to your guns man!

2. You need to get a Santa Maria BBQ like http://www.flickr.com/photos/27484100@N00/sets/72157634222735000/ this. It would be cool to see you compare this to BGE and your other grills.

Keep up the great work!

 

[TheFanatic]

Congrats on the new addition. Really enjoy the blog--went back and read that you cooked a tri-tip! :woot:

2 things.

1. It is SANTA MARIA tri-tip, not this Texas crap. You were right initially, stick to your guns man!

2. You need to get a Santa Maria BBQ like http://www.flickr.com/photos/27484100@N00/sets/72157634222735000/ this. It would be cool to see you compare this to BGE and your other grills.

Keep up the great work!

I know I was right. It was called a Texas Tri-Tip from the vendor, but what put Tri-Tip on the map was the folks in Santa Maria California and their luscious red oak and simple seasonings of garlic, paprika, salt and pepper.

And one day, when I have that outdoor kitchen that I have already designed (got a friend that does CAD design) and it will have a Santa Maria style grill. Along with a TRU Infrared built into the granite counters, a fireplace at the intersection of the V of the counters with a pizza oven on top and on the other side a Grill Dome set into the counter tops. At the end of one side of the V will be a Santa Maria style grill.

 

[Buckfast 1]

I made some Chipotle Bourbon-glazed St. Louis-style ribs yesterday. They came out even better than the ribs I did a few weeks ago.

My rub consisted of black pepper, Spanish paprika, chipotle powder, pure maple sugar, salt, granulated garlic, and onion powder.

I smoked the ribs over hickory and cherry wood chips. I spritzed the ribs occasionally with a mixture of bourbon, apple cider vinegar, and fresh squeezed orange juice throughout the cook. I foiled the ribs in an aluminum pan again this time, but I cut the foiled time back from around 2 hours to only an hour. I thought that this shorter foiling time made a significant difference in helping me hit the sweet spot where the ribs were very tender and pulled away from the bone with a bite yet were not nearly as far towards the "fall off the bone" end of the spectrum as they were before with the longer foiling period.

During the last 30 minutes or so of the cook, I applied a chipotle bourbon glaze that I made from ketchup, apple cider vinegar, Makers Mark bourbon, fresh squeezed orange juice, maple syrup, molasses, butter, sautéed Vidalia onions, black pepper, and chipotle powder.

I thought the ribs had a great balance of spicy, sweet, and smoky flavors that complimented the bourbon flavor well. My brother said they were by far the best ribs he has ever had in his life, so I feel pretty content with the day's work.

Here's a pic of what the ribs looked like:

https://imageshack.com/scaled/large/809/fviq.jpg

 

[snellman]

I broke down and ordered some of the Andria's steak sauce Fanatic talks about on his grilling fools site. Definitely worth the shipping. Had flat iron steaks yesterday for dinner and tried it on pork chops last night. Both had very good flavor. If you have been on the fence about it like I was, put in the order. You will not regret it at all.

 

[Keerock]

I made some Chipotle Bourbon-glazed St. Louis-style ribs yesterday. They came out even better than the ribs I did a few weeks ago.

My rub consisted of black pepper, Spanish paprika, chipotle powder, pure maple sugar, salt, granulated garlic, and onion powder.

I smoked the ribs over hickory and cherry wood chips. I spritzed the ribs occasionally with a mixture of bourbon, apple cider vinegar, and fresh squeezed orange juice throughout the cook. I foiled the ribs in an aluminum pan again this time, but I cut the foiled time back from around 2 hours to only an hour. I thought that this shorter foiling time made a significant difference in helping me hit the sweet spot where the ribs were very tender and pulled away from the bone with a bite yet were not nearly as far towards the "fall off the bone" end of the spectrum as they were before with the longer foiling period.

During the last 30 minutes or so of the cook, I applied a chipotle bourbon glaze that I made from ketchup, apple cider vinegar, Makers Mark bourbon, fresh squeezed orange juice, maple syrup, molasses, butter, sautéed Vidalia onions, black pepper, and chipotle powder.

I thought the ribs had a great balance of spicy, sweet, and smoky flavors that complimented the bourbon flavor well. My brother said they were by far the best ribs he has ever had in his life, so I feel pretty content with the day's work.

Here's a pic of what the ribs looked like:

https://imageshack.com/scaled/large/809/fviq.jpg

Was your "foiled" time in the smoker, or out?

 

[Megla]

I'm fortunate enought to have a friend that does a lot of diving and spearfishing, he has been bringing me some of the best grouper filets imaginable. Sunday I had 2 1.5 Lbs filets that I blackened in my CIS. Had some bourbon soaked chuck roasts on the smoker so once thery were done I just placed the CIS righ on the coals and used butter, blacening season and the filets. I can't express how much better that grouper was from what I was getting in the resturantes/stores. Getting them for $10.00 a pound was nice as well.

 

[Buckfast 1]

I'm fortunate enought to have a friend that does a lot of diving and spearfishing, he has been bringing me some of the best grouper filets imaginable. Sunday I had 2 1.5 Lbs filets that I blackened in my CIS. Had some bourbon soaked chuck roasts on the smoker so once thery were done I just placed the CIS righ on the coals and used butter, blacening season and the filets. I can't express how much better that grouper was from what I was getting in the resturantes/stores. Getting them for $10.00 a pound was nice as well.

That sounds awesome. You can't beat freshly caught fish. I miss the days when I used to work at a marina in Florida and get fresh caught fish as part of my tips.

 

[Buckfast 1]

I made some Chipotle Bourbon-glazed St. Louis-style ribs yesterday. They came out even better than the ribs I did a few weeks ago.

My rub consisted of black pepper, Spanish paprika, chipotle powder, pure maple sugar, salt, granulated garlic, and onion powder.

I smoked the ribs over hickory and cherry wood chips. I spritzed the ribs occasionally with a mixture of bourbon, apple cider vinegar, and fresh squeezed orange juice throughout the cook. I foiled the ribs in an aluminum pan again this time, but I cut the foiled time back from around 2 hours to only an hour. I thought that this shorter foiling time made a significant difference in helping me hit the sweet spot where the ribs were very tender and pulled away from the bone with a bite yet were not nearly as far towards the "fall off the bone" end of the spectrum as they were before with the longer foiling period.

During the last 30 minutes or so of the cook, I applied a chipotle bourbon glaze that I made from ketchup, apple cider vinegar, Makers Mark bourbon, fresh squeezed orange juice, maple syrup, molasses, butter, sautéed Vidalia onions, black pepper, and chipotle powder.

I thought the ribs had a great balance of spicy, sweet, and smoky flavors that complimented the bourbon flavor well. My brother said they were by far the best ribs he has ever had in his life, so I feel pretty content with the day's work.

Here's a pic of what the ribs looked like:

https://imageshack.com/scaled/large/809/fviq.jpg

Was your "foiled" time in the smoker, or out?

It was on the smoker.

 

[E-Z Glider]

I'm fortunate enought to have a friend that does a lot of diving and spearfishing, he has been bringing me some of the best grouper filets imaginable. Sunday I had 2 1.5 Lbs filets that I blackened in my CIS. Had some bourbon soaked chuck roasts on the smoker so once thery were done I just placed the CIS righ on the coals and used butter, blacening season and the filets. I can't express how much better that grouper was from what I was getting in the resturantes/stores. Getting them for $10.00 a pound was nice as well.

:drool:

Do you have a blackened fish rub that you'd care to share?

 

[Megla]

I'm fortunate enought to have a friend that does a lot of diving and spearfishing, he has been bringing me some of the best grouper filets imaginable. Sunday I had 2 1.5 Lbs filets that I blackened in my CIS. Had some bourbon soaked chuck roasts on the smoker so once thery were done I just placed the CIS righ on the coals and used butter, blacening season and the filets. I can't express how much better that grouper was from what I was getting in the resturantes/stores. Getting them for $10.00 a pound was nice as well.

:drool:

Do you have a blackened fish rub that you'd care to share?

I use a store bought blackening rub, can't recall the name right now but will post it tomorrow.

 

[SWC]

here is what i did i did not put it right on the burner but i did get that side super hot and then got the box of wood to burn and then i dropped the heat down and put on my pork tenderloin and let it cook for about thirty minuteos a side probably in the high two hondo to three hondo range i did not get a smoke ring or anyhting like that but it did taste a little smokey so for me that was a good start i appreciate the input and that smoker box was going like a mother for the whole time so i apprecaite that advice brohans thank kyou take that right to the bank

 

[E-Z Glider]

I'm fortunate enought to have a friend that does a lot of diving and spearfishing, he has been bringing me some of the best grouper filets imaginable. Sunday I had 2 1.5 Lbs filets that I blackened in my CIS. Had some bourbon soaked chuck roasts on the smoker so once thery were done I just placed the CIS righ on the coals and used butter, blacening season and the filets. I can't express how much better that grouper was from what I was getting in the resturantes/stores. Getting them for $10.00 a pound was nice as well.

:drool:

Do you have a blackened fish rub that you'd care to share?

I use a store bought blackening rub, can't recall the name right now but will post it tomorrow.

Was it Prudhomme's Blackened Redfish seasoning? Ive used this before and liked it. Hoping to catch something at the beach next week to blacken.

 

[Megla]

I'm fortunate enought to have a friend that does a lot of diving and spearfishing, he has been bringing me some of the best grouper filets imaginable. Sunday I had 2 1.5 Lbs filets that I blackened in my CIS. Had some bourbon soaked chuck roasts on the smoker so once thery were done I just placed the CIS righ on the coals and used butter, blacening season and the filets. I can't express how much better that grouper was from what I was getting in the resturantes/stores. Getting them for $10.00 a pound was nice as well.

:drool:

Do you have a blackened fish rub that you'd care to share?

I use a store bought blackening rub, can't recall the name right now but will post it tomorrow.

Was it Prudhomme's Blackened Redfish seasoning? Ive used this before and liked it. Hoping to catch something at the beach next week to blacken.

Nope, it was Gourmewarehouse Blackening Spice

 

[TheFanatic]

I broke down and ordered some of the Andria's steak sauce Fanatic talks about on his grilling fools site. Definitely worth the shipping. Had flat iron steaks yesterday for dinner and tried it on pork chops last night. Both had very good flavor. If you have been on the fence about it like I was, put in the order. You will not regret it at all.

Outstanding!!! Watch out. It's addicting!

 

[Bigboy10182000]

Gonna do a couple chickens this weekend if the F'ing rain stays away. I'm looking for a new rub to use on top of and under the skin of the chicken. Whatcha got?

 

[TheFanatic]

Gonna do a couple chickens this weekend if the F'ing rain stays away. I'm looking for a new rub to use on top of and under the skin of the chicken. Whatcha got?

Code3Spices. Great rub, better cause

 

[proninja]

I've got short ribs on. Trimmed the fat, wiped in oil, applied rub, now just waiting.

:drool:

 

[TheWalkmen]

I've got short ribs on. Trimmed the fat, wiped in oil, applied rub, now just waiting.

:drool:

Beef Short ribs on the smoker or grill or what? More details please, I love short ribs but have always just braised them on the stove.

 

[proninja]

I've got short ribs on. Trimmed the fat, wiped in oil, applied rub, now just waiting.

:drool:

Beef Short ribs on the smoker or grill or what? More details please, I love short ribs but have always just braised them on the stove.

Big Green Egg indirect at 225-240, handful of hickory to start out, rubbed with olive oil and this - http://store.tomdouglas.com/steak-rub-16-ounce-p93.aspx

I'm just following these directions, slightly modified - http://www.amazingribs.com/recipes/beef/BBQ_beef_ribs.html

 

[TheWalkmen]

I've got short ribs on. Trimmed the fat, wiped in oil, applied rub, now just waiting.

:drool:

Beef Short ribs on the smoker or grill or what? More details please, I love short ribs but have always just braised them on the stove.

Big Green Egg indirect at 225-240, handful of hickory to start out, rubbed with olive oil and this - http://store.tomdouglas.com/steak-rub-16-ounce-p93.aspx

I'm just following these directions, slightly modified - http://www.amazingribs.com/recipes/beef/BBQ_beef_ribs.html

Thanks, how were they?

 

[Tony Jabroni]

Fanatic--

Do you really cook your doctored up baked beans for up to 2 hours over direct heat without stirring? Does the bottom burn to hell?

Having buddies over for a PPV in 2 weeks and I wanna give them a whirl.

TIA

 

[proninja]

I've got short ribs on. Trimmed the fat, wiped in oil, applied rub, now just waiting.

:drool:

Beef Short ribs on the smoker or grill or what? More details please, I love short ribs but have always just braised them on the stove.

Big Green Egg indirect at 225-240, handful of hickory to start out, rubbed with olive oil and this - http://store.tomdouglas.com/steak-rub-16-ounce-p93.aspx

I'm just following these directions, slightly modified - http://www.amazingribs.com/recipes/beef/BBQ_beef_ribs.html

Thanks, how were they?

Really tough. Flavor was great, but they were pretty chewy. Stopped at 180 and wasn't impressed, left them on up to 195 and they got a little better. May have just had a tough cow.

 

[TheWalkmen]

Anyone ever braised beef in a dutch oven on a smoker? I'd like to combine braising and smoking but I'm a little leary of the results.

 

[TheFanatic]

Fanatic--

Do you really cook your doctored up baked beans for up to 2 hours over direct heat without stirring? Does the bottom burn to hell?

Having buddies over for a PPV in 2 weeks and I wanna give them a whirl.

TIA

Over a low fire. It simmers a little bit. If it is really boiling on one side, slide them around to keep from burning...

 

[TheFanatic]

I've got short ribs on. Trimmed the fat, wiped in oil, applied rub, now just waiting.

:drool:

Beef Short ribs on the smoker or grill or what? More details please, I love short ribs but have always just braised them on the stove.

Big Green Egg indirect at 225-240, handful of hickory to start out, rubbed with olive oil and this - http://store.tomdouglas.com/steak-rub-16-ounce-p93.aspx

I'm just following these directions, slightly modified - http://www.amazingribs.com/recipes/beef/BBQ_beef_ribs.html

Thanks, how were they?

Really tough. Flavor was great, but they were pretty chewy. Stopped at 180 and wasn't impressed, left them on up to 195 and they got a little better. May have just had a tough cow.

Foiling is your friend. I smoked mine for about 2 hours and then foiled for an hour with liquid. I cut them with a butter knife. Not kidding...

 

[TheFanatic]

Anyone ever braised beef in a dutch oven on a smoker? I'd like to combine braising and smoking but I'm a little leary of the results.

We've done a couple grilled stews in that we filled a roasting pan with veggies and stock and place a roasting rack in the pan and the meat on the rack so they are suspended over the stew and thus will drip down into the stew and the veggies and sauce pick up the smoke flavor too...

 

[TheFanatic]

What is everyone grilling for the 4th and subsequent days ahead!

 

[JaxBill]

Lowe's has their Kingsford charcoal sale again this weekend.

 

[TheWalkmen]

What is everyone grilling for the 4th and subsequent days ahead!

Ribs one day, some braised beef another. You? What would you say is the best cut of beef to braise on a smoker, because I'm going to try it.

 

[SteevieG]

I put this in the BGE thread but I thought maybe it wouldn't hurt to put it here too. Sorry in advance for the rendundancy...

__________________________________________________________________________________________

If anyone in the Atlanta area is interested I have an unused, brand new mini-green egg that I won at the BGE headquarters a couple of months ago I'd like to sell. It's got a couple of tools and a bag lump - Not the big bag but a smaller one. Maybe 10 pounds. The egg itself retails for $350. I'd like to get 275 for everything I just mentioned.

I've got 2 WSMs and really don't see myself using the thing.

I don't know how comfortable I'd be shipping it.

 

[Grahamburn]

What is everyone grilling for the 4th and subsequent days ahead!

Ribs, ribs, ribs. I love ribs.

 

[soothsayer]

What is everyone grilling for the 4th and subsequent days ahead!

Did 16 pounds worth of Pork Shoulder yesterday to bring up to the lake for the weekend. Just snacked on some - it was dynamite. I also have three racks of baby backs that I did the first part of a 2-2-1 (just did the 2-2) and plan to grill them for an hour to prep them for devouring.

 

[palmersteel]

I put this in the BGE thread but I thought maybe it wouldn't hurt to put it here too. Sorry in advance for the rendundancy...

__________________________________________________________________________________________

If anyone in the Atlanta area is interested I have an unused, brand new mini-green egg that I won at the BGE headquarters a couple of months ago I'd like to sell. It's got a couple of tools and a bag lump - Not the big bag but a smaller one. Maybe 10 pounds. The egg itself retails for $350. I'd like to get 275 for everything I just mentioned.

I've got 2 WSMs and really don't see myself using the thing.

I don't know how comfortable I'd be shipping it.

My brother lives in Alpharetta. I'd be interested if you could meet him near there and I can have him pay or PayPal the funds

 

[Paulymaggs]

Hey guys

Got a question regarding the differences between a WSM and a kettle.... what are the tangible differences here?

What can't I do in one that I can't do in the other? Have been reading up on the descriptions and I am not really sure what the huge differences are in terms of what I can do as I've been "smoking" on my kettle just fine.....

 

[[icon]]

Hey guys

Got a question regarding the differences between a WSM and a kettle.... what are the tangible differences here?

What can't I do in one that I can't do in the other? Have been reading up on the descriptions and I am not really sure what the huge differences are in terms of what I can do as I've been "smoking" on my kettle just fine.....

WSM has much better capacity to smoke.. And does a much better job of that. It also can be broken down to a kettle (essentially) so the WSM is definitely the play... Quite simply the best of both worlds.

 

[TheFanatic]

What is everyone grilling for the 4th and subsequent days ahead!

Ribs one day, some braised beef another. You? What would you say is the best cut of beef to braise on a smoker, because I'm going to try it.

I'm at the mercy of my BiL on the 4th. IT's his birthday. He wanted burgers so he got burgers. I also grilled steaks over the weekend.

As for best beef to braise? If I were you I would get whole beef ribs. They are hard to find but they are awesome. I went to Sam's and asked a meat cutter to give me a package before they cut them into short ribs. I had to buy the whole package which was only six ribs, but that could easily feed 4-6...

 

[TheFanatic]

So I made some ridiculous grilled corn a couple weeks ago and made it again two days later to get the pics. This stuff was devoured!

Cheesy Grilled Corn

 

[bryhamm]

Hey guys

Got a question regarding the differences between a WSM and a kettle.... what are the tangible differences here?

What can't I do in one that I can't do in the other? Have been reading up on the descriptions and I am not really sure what the huge differences are in terms of what I can do as I've been "smoking" on my kettle just fine.....

WSM has much better capacity to smoke.. And does a much better job of that. It also can be broken down to a kettle (essentially) so the WSM is definitely the play... Quite simply the best of both worlds.

While the bolded is true, the lid on the top of the WSM is not designed to "fit" on the bottom of the WSM. You can rest/balance it there and make it work, but it is not designed that way. Also, there are a couple of other points if you do this. One, the grill becomes very low to the ground. Two, the grill grate is very close to the fire.

I own both a weber kettle and a WSM. While you can grill on the WSM and you can smoke on a kettle, each is really designed for what it was intended.

 

[5Rings]

I'm going to have some friends over and grill the Salmon and Halibut I caught last week in Alaska. I usually get my Santa Maria BBQ going (red oak, of course) and cook on a soaked cedar plank or piece of lettuce (for smaller cuts of fish it works great ,skin peels right off).

Any advice, Fanatic?

 

[Bull Dozier]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

 

[bryhamm]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

Search around for Alien Mac-n-cheese.

 

[Megla]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

moink balls

meatballs

smoked bruschetta

 

[Megla]

So I do a BBQ for a group of people every summer. We donate this to our school annual auction, and this year it went for over $1000, which I find rediculous. However, since the price goes up every year, I tend to feel I need to add a little something every year. Most of what I prepare I owe to the good people from this thread. The menu from last year:

Pulled pork

Briskett (both basic)

Fatties

Smoked beans

Jalapeno cole slaw

Atomic buffalo turds

The best reviews is always for my sauce, which is my own twist on Mr. Ham's sauce posted many years ago. Last year I took that as a base and made several different varieties. I also make a Carolina style mustard and vinegar sauce.

So, now I'm looking for a suggestion of something to add. Other people are bringing salads, and whatnot. What I'm looking for is another apetizer type item I can throw on with the ABTs while the meat is is resting to serve at the begining. Any ideas?

Search around for Alien Mac-n-cheese.

This is labor intesive and takes around 4 hours and is more a side than a apetizer