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***Official Grilling and Smoking Thread*** (3 Viewers)

That one guy said:
Two questions:

1) how long do prepackaged/frozen racks of ribs keep in freezer?  

2) my new gateway drum smoker is scheduled to arrive mid December, I’m super excite!  With my new upgrade, a bucket list item I didn’t know was a bucket list item until discovering the joys of smoking meats needs to be crossed off the list:  entering a bbq competition.  As a beginner, I only want to not embarrass myself in the ribs and chicken categories, not even gonna consider brisket or pork (this one mainly because I’ve been watching an amazon prime series that follows the Alabama bbq circuit and there’s something called the money muscle and I have no idea what that even is).

Anyway, you guys have any competition rib or chicken recipes/tips/suggestions/stories ya wanna share?  There’s a local q contest coming up in February, might make my debut there
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You get one bite. Two only if your meat rocks. Make sure it's sweet as hell. 

 
Friendsgiving cook for tonight.

Coca Cola and Brown Sugar Ham in the oven.

Whole Turkey and and two Whole Turkey Breasts on the Big RC.

Did the Turkey Breasts loosley like you guys were talking about Aaron Franklin's recipe. Well, actually finished in butter is the only thing like Franklins.

Whole Turkey Breast on the bone. I always choose less processed over more. So got whole breast with the bone. Did cut the backbone and rib sides out. 

Used my BBQ Rub.

Left skin on.

Put on the Big RC skin side up for about 2 hours.

At about 145, put skin side down in a small foil pan and added 1 stick of butter per whole breast. 

Cooked another hour to 160.

Flipped and drained off butter / juice mix and used it to baste the whole turkeys. 

Looks and smells good, we'll see how it tastes in a bit. 

https://www.instagram.com/p/BqYDrEwHzUy/

 
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Joe Bryant said:
Friendsgiving cook for tonight.

Coca Cola and Brown Sugar Ham in the oven.

Whole Turkey and and two Whole Turkey Breasts on the Big RC.

Did the Turkey Breasts loosley like you guys were talking about Aaron Franklin's recipe. Well, actually finished in butter is the only thing like Franklins.

Whole Turkey Breast on the bone. I always choose less processed over more. So got whole breast with the bone. Did cut the backbone and rib sides out. 

Used my BBQ Rub.

Left skin on.

Put on the Big RC skin side up for about 2 hours.

At about 145, put skin side down in a small foil pan and added 1 stick of butter per whole breast. 

Cooked another hour to 160.

Flipped and drained off butter / juice mix and used it to baste the whole turkeys. 

Looks and smells good, we'll see how it tastes in a bit. 

https://www.instagram.com/p/BqYDrEwHzUy/
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Hey, Joe, would you mind sharing what kind of ham you got and the recipe?

 
ProstheticRGK said:
Hey, Joe, would you mind sharing what kind of ham you got and the recipe?
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Sure Buddy.

Joe's Ham

1 whole bone in ham. Not spiral cut. I do the whole ham that has both the sirloin end and the shank end. I want one with the bone in. The ones I get are around 18-19 pounds. 

2 big handfuls brown sugar

2 cans coke

2 large foil pans

Glaze:

1/4 cup honey

1/4 cup BBQ Sauce

1/4 cup mustard

Heat oven to 325

Put ham fat side up in pan.

Add 2 big handfulls of brown sugar and 2 cokes in pan and cover with aluminum foil.

Bake at 325 until 155 in deepest part.   Will continue to rise about 10-15 degrees after taking out.

When done, drain ham, remove skin and excess fat and score. Let rest about an hour.

Brush glaze on and put back in oven uncovered for 15 minutes.

Broil for 5 minutes to crisp up.

 
Joe Bryant said:
Sure Buddy.

Joe's Ham

1 whole bone in ham. Not spiral cut. I do the whole ham that has both the sirloin end and the shank end. I want one with the bone in. 
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Thanks, Joe. I had similar at someone's house a while ago, with Dr. Pepper, instead of coke. It was delicious. Seems pretty easy.

 
ProstheticRGK said:
Thanks, Joe. I had similar at someone's house a while ago, with Dr. Pepper, instead of coke. It was delicious. Seems pretty easy.
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It's ridiculously easy. The only trouble is the whole bone in hams can be sometimes difficult to find at times of the year. They're worth seeking out. Have fun.

 
Joe Bryant said:
It's ridiculously easy. The only trouble is the whole bone in hams can be sometimes difficult to find at times of the year. They're worth seeking out. Have fun.
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Decided to stop in and read some of the plans and saw this.  I don't know if it's just my Sam's Club, but they had a mountain of these just a couple days ago.  Might be worth a look at your local one.

 
shuke said:
Anyone have one of these Weber rotisseries?  Any good?
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I've never owned one but they've always seemed to me like something that will easily break.

And I'm not sure of the need. Cooking chickens or turkey and certainly pork shoulder on the Weber kettle, I've never felt the need or felt that the "other side" wasn't getting enough heat. That's part of the genius of the Kettle design that the top gets plenty of heat too. 

 
Joe Bryant said:
I've never owned one but they've always seemed to me like something that will easily break.

And I'm not sure of the need. Cooking chickens or turkey and certainly pork shoulder on the Weber kettle, I've never felt the need or felt that the "other side" wasn't getting enough heat. That's part of the genius of the Kettle design that the top gets plenty of heat too. 
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Not sure why you would think this.  It is very sturdy, as I would expect Weber products to be.

The biggest "issue" for me to storing it.  My neighbor got his first and simply put a rubber bike rack hook into his wall and uses that.  I put mine on the top shelf in the garage.

 
Joe Bryant said:
I've never owned one but they've always seemed to me like something that will easily break.

And I'm not sure of the need. Cooking chickens or turkey and certainly pork shoulder on the Weber kettle, I've never felt the need or felt that the "other side" wasn't getting enough heat. That's part of the genius of the Kettle design that the top gets plenty of heat too. 
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And while this is true, it is nice to have a good roto skin on your chickens or pork loins.  I don't use it too often, but I love it when I do.

 
bryhamm said:
Not sure why you would think this.  It is very sturdy, as I would expect Weber products to be.





 
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I think it just based on years of experience with the harsh environment of a grill and how it's not often conducive to attachments with small electric motors. But that's just my opinion, Man. ;)   Weber is great at making grills. I don't think of them as great at making electric motors. But for sure, other folks seem to love it.  Just my opinion on what I'd expect. 

I think there's also some of my Alton Brown "avoid anything not necessary" angle in play here as well. 

 
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Joe Bryant said:
Sure Buddy.

Joe's Ham

1 whole bone in ham. Not spiral cut. I do the whole ham that has both the sirloin end and the shank end. I want one with the bone in. The ones I get are around 18-19 pounds. 

2 big handfuls brown sugar

2 cans coke

2 large foil pans

Glaze:

1/4 cup honey

1/4 cup BBQ Sauce

1/4 cup mustard

Heat oven to 325

Put ham fat side up in pan.

Add 2 big handfulls of brown sugar and 2 cokes in pan and cover with aluminum foil.

Bake at 325 until 155 in deepest part.   Will continue to rise about 10-15 degrees after taking out.

When done, drain ham, remove skin and excess fat and score. Let rest about an hour.

Brush glaze on and put back in oven uncovered for 15 minutes.

Broil for 5 minutes to crisp up.
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Would this benefit from being smoked?

 
msommer said:
Would this benefit from being smoked?
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As a general rule, I believe every food benefits from being smoked @msommer ;)  

I've done a whole ham like this in the smoker and it's delicious too. The man who taught me how to BBQ would do a bunch of them every Christmas for gifts. But with the method I described for the oven and covering with foil, the ham stays juicier and I think it's actually better in the oven. 

But you'll never hear me discourage anyone from trying it in the smoker. 

 
Joe Bryant said:
As a general rule, I believe every food benefits from being smoked @msommer ;)  

I've done a whole ham like this in the smoker and it's delicious too. The man who taught me how to BBQ would do a bunch of them every Christmas for gifts. But with the method I described for the oven and covering with foil, the ham stays juicier and I think it's actually better in the oven. 

But you'll never hear me discourage anyone from trying it in the smoker. 
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I'll see if I can find a bone in ham around here once next party opportunity comes up and report back :D  

 
i hope that you brohans keep right on smokin and grillin right through turkey day and that you stay safe out there but also have fun take that to the bank bromigos

 
Put the turkey on the smoker a little while ago. Dry brine overnight.  Wet rub with Simon and Garfunkel rub. Gravy oan beneath it Everything should be ready 530ish as long as i can keeo the temp 325ish. 

 
Joe, in addition to the turkey and all the sides, I went out an bought a ham and using your recipe. We are ALL COUNTING ON YOU!

I'll let you know how it turned out. Happy Thanksgiving to all you smoking and grilling brohans, take that to the riverbank, with some sweet potatoes and cranberry sauce.

 
Turkey turned out great. My turkey carbing skills are somewhat lacking. In part because i think i didn't let the bird rest enough. 

Everyone was pleased with the results though.

Hzppy Thanksgiving 

 
The ham was a hit. I cooked it in the slow cooker to save oven room, then hit it with glaze and threw some spicy brown mustard in. Finished it in the oven while the bird was resting and it was perfect. Great day, great food. Thanks, Joe.

 
The gravy dipping sauce seemed kind of weird though so I made my own.

Cranberry sauce, honey, chipotle peppers and garlic in the vitamex blended smooth. Really good. 

 
Turkey was a huge hit.  Brined 24 hrs in Kosher salt and brown sugar.  Rubbed and stuffed with oranges and let sit uncovered in frig overnight.  Smoked at 300 degrees for almost 6 hours, spraying with apple juice about every 30 minutes.

 
Crosspost from Black Friday thread as I’m thinking some in here would get a kick out of this... 

Happened to be visiting the GFs family in rural KY and we walked into this shop called “I Love Deals”. Little junk shop with all new, but random stuff. Clothes, kitchen supplies, etc. 

Up front I see This All Clad D5 10pc Stainless Set with a price of $355 (MSRP $1400 but sells for $799 generally). I open it and sure enough it’s new in box. 

Guy had 25% odd cookware sign up as well.. but said it didn’t apply to that. Still got him down to $300 out the door ($280 +tax). I am pretty damn happy with the purchase.  

 
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I made a pretty easy pork loin on the grill yesterday that turned out really good.  I made it on a small Weber Spirit 210.  It was a 2-3 lb. pork loin.  I sprinkled it with Lawry’s on all sides and each end.  Then I took some brown sugar and rubbed a little on the top.

Grill cleaned and brought to high heat at or near 500 with both burners on high

Seared the loin on all sides and both ends (took about 8 minutes total)

Completely turned off the burner on the right side and moved the loin to the right side while leaving the left side burner on high (resulting temp was in the 350 – 400 range)

Insert probe thermometer, shut lid, and brought loin up to 145 degrees (total time maybe an hour?)

Let rest for 5-10 minutes

I live in a townhome and only have a small patio and a small grill.  I read all of your awesome posts on here about smoking and it makes me want to try it, but I just don’t have room for a smoker.  I have made this pork loin before and kept the heat on medium high / high and turned it multiple times throughout the cooking process… but this time I had more time so I did the indirect heat and just let it sit.  I also just recently bought a digital probe thermometer in order to cook thanksgiving turkey so I thought I would give it a shot on the grill and it worked perfect.

Even though I don’t have a smoker to work with, you all influenced me to try a lower / slower cooking method.  When I made the loin before it really did turn out great, but I thought this one tasted even better and I thought the slower cooking and maybe the brown sugar made the difference.  So THANK YOU FFA!  I also thought I would post something for others that may be in a similar situation as me without a smoker or a lot of room that was simple.  Enjoy…

 
Jutz said:
I made a pretty easy pork loin on the grill yesterday that turned out really good.  I made it on a small Weber Spirit 210.  It was a 2-3 lb. pork loin.  I sprinkled it with Lawry’s on all sides and each end.  Then I took some brown sugar and rubbed a little on the top.

Grill cleaned and brought to high heat at or near 500 with both burners on high

Seared the loin on all sides and both ends (took about 8 minutes total)

Completely turned off the burner on the right side and moved the loin to the right side while leaving the left side burner on high (resulting temp was in the 350 – 400 range)

Insert probe thermometer, shut lid, and brought loin up to 145 degrees (total time maybe an hour?)

Let rest for 5-10 minutes

I live in a townhome and only have a small patio and a small grill.  I read all of your awesome posts on here about smoking and it makes me want to try it, but I just don’t have room for a smoker.  I have made this pork loin before and kept the heat on medium high / high and turned it multiple times throughout the cooking process… but this time I had more time so I did the indirect heat and just let it sit.  I also just recently bought a digital probe thermometer in order to cook thanksgiving turkey so I thought I would give it a shot on the grill and it worked perfect.

Even though I don’t have a smoker to work with, you all influenced me to try a lower / slower cooking method.  When I made the loin before it really did turn out great, but I thought this one tasted even better and I thought the slower cooking and maybe the brown sugar made the difference.  So THANK YOU FFA!  I also thought I would post something for others that may be in a similar situation as me without a smoker or a lot of room that was simple.  Enjoy…
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One, if you want to smoke you can with your grill.  Just put some wood chips in a foil pack and place it on the far burner.

Two, next time try the reverse sear method.  Try to get your grill to about 250 or so on one side.  Cook indirect until your meat is about 5 degrees away from where you want to end up.  Once you hit that temp, pull the meat off and crank the grill up as hot as it will go.  The sear it at the end.

 
bryhamm said:
One, if you want to smoke you can with your grill.  Just put some wood chips in a foil pack and place it on the far burner.

Two, next time try the reverse sear method.  Try to get your grill to about 250 or so on one side.  Cook indirect until your meat is about 5 degrees away from where you want to end up.  Once you hit that temp, pull the meat off and crank the grill up as hot as it will go.  The sear it at the end.
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I always check out the grilling accessories area when I go to Home Depot or Lowes and I always eye up the 'smoker box'.  The metal box with holes in it.  I might have to try that out, or ask for it for Christmas maybe?

Thank you.  I think I could handle that.  I'll have to give it a try. 

 
Jutz said:
I always check out the grilling accessories area when I go to Home Depot or Lowes and I always eye up the 'smoker box'.  The metal box with holes in it.  I might have to try that out, or ask for it for Christmas maybe?

Thank you.  I think I could handle that.  I'll have to give it a try. 
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Do you have room for the 14" Weber Smokey Mountain? Might have to cut some things in half but food should be outstanding.

 
So my turkey came in heavier than what I ordered. 23 pounds rather than 20, and after the disaster of 2 years ago when my Traeger blew the circuit and dinner was 2 hours late, I was determined to make sure that bird came off early. It was brined by the guy who got me the bird (amazing chef). I made a garlic and herb butter and shoved that under the skin of the breasts, thjen  it a rub down with some seasoning and placed some chunked up onion, oranges and some smashed garlic cloves in the cavity. Oh, I pulled it from the fridge She went on at 11:30. It was done at 3. The only problem, dinner was at 6. I know I can keep it warm for an hour or two, but I was worried that three hours was too much. I wrapped it in foil, wrapped it in a towel and put it into a cooler. At 5:45, I pulled it out of the cooler and unwrapped it. Steam came off that bird like I had pulled it from the cooker 5 minutes earlier. Best bird I've ever done. The only issue is that one of the thighs was not done. The breasts, legs, and the other thigh were fine, but the one didn't cook as fast as the rest for some reason. It was fine, we had plenty of food. 

@Joe Bryant I did your ham on the grill. I smoked it at 300 for about 2 hours, and then I cranked up the other grill and put the glaze on and hit it at over 400 to caramelize the glaze. So then I put it back on the other grill to stay warm until it was time to eat and then people started showing up. I went inside to greet guests and when I went back outside my remote probe thermometer was going nuts. I had opened the vents on the grill to get the heat up and left them open. The temp skyrocketed. I have no idea how long. The top 3 inches of the ham on one side was pretty burnt. I carved that off and sliced it. All was good. It got RAVES. It's definitely in the rotation for next year, minus the blast furnace treatment. 

 
Joe Bryant said:
I think it just based on years of experience with the harsh environment of a grill and how it's not often conducive to attachments with small electric motors. But that's just my opinion, Man. ;)   Weber is great at making grills. I don't think of them as great at making electric motors. But for sure, other folks seem to love it.  Just my opinion on what I'd expect. 

I think there's also some of my Alton Brown "avoid anything not necessary" angle in play here as well. 
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I have owned one for at least 15 years.  The ring is stored under the Weber or just on the ground.  All other components stored indoors.  Use it about 3 or 4 times a year.  Biggest difficulty is spearing the meat  evenly.  The balancing weight does not always hold position well.  When balanced the motor has very little work to do.

 
snore said:
I have the woodwind with the sear station. The sear station is just big enough to do about 6 burgers or 4 strips if I want to do a quick cook like I did on my gas weber. 

Basically I went from weber gas grill and weber smokey mountain to just the woodwind. I love the sear station for reverse sear steaks and for searing off smoked chicken wings. Best of both worlds imo.
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When I opened up my Weber Smokey Mountain to pack and take to my parents' for Thanksgiving, unfortunately there was a bunch of water at the bottom and some rusting all up and down the unit.  I had forgotten to flip the main section upside down to prevent water running in the seam while still outside under the cover. A couple of the bottom vents seized up entirely and I ended up bending them just to open them up when I did the turkey.  Since it was an older model anyway and I can't think of anything else for my christmas list, time to look at new smokers.

I also have a Weber WSM and Weber gas grill setup (not to mention multiple portable units I keep picking up when Target is giving them away).  I was looking at all the options and liked the Woodwind and then your comment above hit home.  I have the new Woodwind with sear station in my cart at Amazon with the "holiday hundred off" for $899 (- another 5% with Prime Visa).  Seems like the sear station is awesome but I did see a few comments complaining about not enough smoke.  

@snore @joker @SayWhat? How have your experiences been with the smoke?  Any reason not to pull the trigger on this and get it on its way to my house today?

TIA!

 
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My experience with smoke has been fine so far, and I have no complaints at all. This purchase is still the best one I've made in a long time, and I'm loving it (thanks again TheFanatic!).

 
Lehigh98 said:
When I opened up my Weber Smokey Mountain to pack and take to my parents' for Thanksgiving, unfortunately there was a bunch of water at the bottom and some rusting all up and down the unit.  I had forgotten to flip the main section upside down to prevent water running in the seam while still outside under the cover. A couple of the bottom vents seized up entirely and I ended up bending them just to open them up when I did the turkey.  Since it was an older model anyway and I can't think of anything else for my christmas list, time to look at new smokers.

I also have a Weber WSM and Weber gas grill setup (not to mention multiple portable units I keep picking up when Target is giving them away).  I was looking at all the options and liked the Woodwind and then your comment above hit home.  I have the new Woodwind with sear station in my cart at Amazon with the "holiday hundred off" for $899 (- another 5% with Prime Visa).  Seems like the sear station is awesome but I did see a few comments complaining about not enough smoke.  

@snore @joker @SayWhat? How have your experiences been with the smoke?  Any reason not to pull the trigger on this and get it on its way to my house today?

TIA!
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Best decision I have made in awhile. The smoke is a little less than a charcoal smoker but its not enough imo to make a difference. You can certainly taste the smoke though. If you want more smoke you can buy a smoke tube. 

The sear station will change your grilling life. Reverse seared steaks and pork chops are money. I have also cooked bacon on the sear station and it completely changes the flavor for the better (and no mess!). Smoked and seared chicken wings are my favorite thing and people have told me that they turn out better than most restaurants and definitely better than deep fried wings (could be all the booze I feed them ahead of time). 

The customer service is pretty great too. The temp probe went out (the wired piece) and I bent a caster when I was pulling the grill around the backyard like a dope. Called them up, told them what wasn’t working, they looked up my info and sent me parts right away. No questions asked. 

Even my wife loves the stuff I smoke. When I had the WSM she was one of those “too much smoked food will give you cancer“ nuts. Now she asks me to smoke stuff almost every weekend. 

The only thing I am curious about is cold weather performance. I live in Minny (think joker does too??) so bought a smoker blanket to insulate the rig in cold weather as I grill/smoke regardless of temp.  

Also this thing is a fantastic pizza oven (adds some smokiness) and the pot pies from Costco are straight cash homey on this thing.  

Love this purchase. Gotta get the sear station. Also check the website for deals...mine came with a free grill cover and a bag of pellets. 

 
Ditto all of the above.  Also, I can’t imagine not having the sear station.  Having always grilled on direct heat there is something that has felt off about these pieces of meat coming off the Woodwind...that is, until they emerge from that tiny sear box looking magazine worthy and tasting like perfection.

Highly recommend.

 
I haven't grilled squat since Thanksgiving. Anyone else grill anything? I'm thinking about maybe doing some dutch oven cooking in front of the fireplace. Anyone do this?

 
I also live in Minny and haven't purchased the smoker blanket yet although I plan to. I smoked some ribs on Sunday, though, and my Woodwind held temp the entire time within a few degrees. I did the 3-2-1 method and they turned out great, although each time I've done it this way I feel like I could have gone shorter, like a 2-2-1 or a 3-1-1.

 
Ordered the Camp Chef Woodwind! :pickle:    ...but probably getting it as a Christmas present. :sadbanana:

So, won't get it for a few weeks but hopefully able to experiment while home for the holidays, what should I try first?

 
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