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***Official Grilling and Smoking Thread*** (4 Viewers)

heckmanm said:
We us this on a lot of stuff - below makes about a quart, so size up/down as needed 

[SIZE=13.333333333333332px]4 C[/SIZE][SIZE=13.333333333333332px] [/SIZE][SIZE=13.333333333333332px]Cider vinegar[/SIZE]

[SIZE=13.333333333333332px]1 C[/SIZE][SIZE=13.333333333333332px] [/SIZE][SIZE=13.333333333333332px]Ketchup[/SIZE]

[SIZE=13.333333333333332px]¼ C[/SIZE][SIZE=13.333333333333332px] [/SIZE][SIZE=13.333333333333332px]Brown sugar[/SIZE]

[SIZE=13.333333333333332px]¼ C[/SIZE][SIZE=13.333333333333332px] [/SIZE][SIZE=13.333333333333332px]Worcestershire[/SIZE]

[SIZE=13.333333333333332px]2 T[/SIZE][SIZE=13.333333333333332px] [/SIZE][SIZE=13.333333333333332px]Salt[/SIZE]

[SIZE=13.333333333333332px]2 t [/SIZE]Cayenne

[SIZE=13.333333333333332px]2 t[/SIZE][SIZE=13.333333333333332px] [/SIZE][SIZE=13.333333333333332px]Black pepper[/SIZE]

Combine and simmer for 15 minutes.
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was a little too thin for me, so i thickened with additional brown sugar.  taste is great.  

Thx

 
Buckfast 1 said:
Having grown up in Georgia and gone to school in North Carolina, I've always enjoyed a thinner, vinegar-based barbecue sauce with pulled pork.  As Myron Mixon says, "you gotta have that tang!"  This "Western Carolina"-style sauce retains the heavy vinegary character of traditional Carolina vinegar-based sauces, but adds a bit of ketchup to provide a little more balance, color, and viscosity.  I decided to infuse the base sauce with some grilled honey-glazed peaches to add some natural sweetness and fruit character.  I think the sauce has a nice balance of tanginess, spiciness, and sweetness.  Here's the recipe:

3 cups of apple cider vinegar

1.5 cups of ketchup

0.5 cup of apple juice 

1 tablespoon of crushed red pepper flakes

1 cayenne pepper (diced)

2 tablespoons of sugar

2 teaspoons of salt 

2 teaspoons of black pepper 

A few pinches of barbecue rub

A couple cloves of garlic (pressed/diced)

3 peaches 

Honey

Combine all of the ingredients, except for the peaches and honey, in a pot over low heat.  Cut the peaches up, glaze them with honey, and then grill them until the honey caramelizes and they get some nice grill marks on them.  Then I just put the peaches right into the sauce, crushed them with a wooden spoon, and then let everything simmer together for about an hour.  Then, I strained the peaches out of the sauce and added a couple more pinches of red pepper flakes to replace those that got strained out.  
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I also made this one and it was a hit as well.  Only change I made was that i blended up everything including the peaches to make it more sweet.  Turned out great.

 
I picked up some inch and a half thick prime New York strips from Costco the other day.  They were beautiful pieces of meat. I grilled them up and served them with chimichurri made with herbs from my garden and grilled potatoes.  

Do you guys ever grill potatoes?  It's my new favorite way to cook potatoes.  I wrap the potatoes in foil covered in olive oil, salt, and pepper; grill them for about 45 minutes; stuff them with various combinations of butter, cheese, bacon, jalapeños, and herbs; and then throw them back on the grill for another 5 minutes or so.  The potato skin gets nice and crispy, which I think makes a great vessel for eating the buttery, cheesy mashed potato interior.  It's so good.  

 
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Buckfast 1 said:
I picked up some inch and a half thick prime New York strips from Costco the other day.  They were beautiful pieces of meat. I grilled them up and served them with chimichurri made with herbs from my garden and grilled potatoes.  

Do you guys ever grill potatoes?  It's my new favorite way to cook potatoes.  I wrap the potatoes in foil covered in olive oil, salt, and pepper; grill them for about 45 minutes; stuff them with various combinations of butter, cheese, bacon, jalapeños, and herbs; and then throw them back on the grill for another 5 minutes or so.  The potato skin gets nice and crispy, which I think makes a great vessel for eating the buttery, cheesy mashed potato interior.  It's so good.  
Click to expand...
My Filets from above were from Costco as well. I wanted to spring for the USDA Prime but it is nearly double the price. One day it'll happen.

Your meal looks amazing.

 
Buckfast 1 said:
I picked up some inch and a half thick prime New York strips from Costco the other day.  They were beautiful pieces of meat. I grilled them up and served them with chimichurri made with herbs from my garden and grilled potatoes.  

Do you guys ever grill potatoes?  It's my new favorite way to cook potatoes.  I wrap the potatoes in foil covered in olive oil, salt, and pepper; grill them for about 45 minutes; stuff them with various combinations of butter, cheese, bacon, jalapeños, and herbs; and then throw them back on the grill for another 5 minutes or so.  The potato skin gets nice and crispy, which I think makes a great vessel for eating the buttery, cheesy mashed potato interior.  It's so good.  
Click to expand...
Don't wrap em in foil.  The skin gets a nice texture this way.

 
Last edited by a moderator:
Buckfast 1 said:
I picked up some inch and a half thick prime New York strips from Costco the other day.  They were beautiful pieces of meat. I grilled them up and served them with chimichurri made with herbs from my garden and grilled potatoes.  

Do you guys ever grill potatoes?  It's my new favorite way to cook potatoes.  I wrap the potatoes in foil covered in olive oil, salt, and pepper; grill them for about 45 minutes; stuff them with various combinations of butter, cheese, bacon, jalapeños, and herbs; and then throw them back on the grill for another 5 minutes or so.  The potato skin gets nice and crispy, which I think makes a great vessel for eating the buttery, cheesy mashed potato interior.  It's so good.  
Click to expand...
How do ya make your chimchurri?  Meal looks delicious as well. 

Btw, love the meat selection at  Costco rspecially the beef.  We buy a lot of flank steak and pork loin.  The one by my house just started carrying pork belly on a regular basis as well.  Can't beat the prices.  

 
Smoked a brisket for the first time this past weekend...http://i.imgur.com/ovezJhl.jpg

Results were amazing.  Did it on a pit barrel cooker.  3 hrs on, pulled and put in foil with some beer and cooked for another hour+ until it hit 195.  Then into a cooler for 3 hours.  Delicious!

 
snore said:
How do ya make your chimchurri?  Meal looks delicious as well. 

Btw, love the meat selection at  Costco rspecially the beef.  We buy a lot of flank steak and pork loin.  The one by my house just started carrying pork belly on a regular basis as well.  Can't beat the prices.  
Click to expand...
I wanted an excuse to use some herbs from my garden, so I used a combination of Italian parsley, oregano, and basil.  I just blended the herbs up in a food processor with olive oil, red wine vinegar, lemon juice, garlic, crushed red pepper, salt, and fresh ground pepper.  The chimichurri was great inside of the potato.  

 
bought the pit barrell cooker and i don't think there could be a better smoker out there....

i have done a pork shoulder and a beef tenderloin and both were f'n amazing...

90 minutes after unloading the box from my truck i had the shoulder on and it,  couldn't have turned out any better....the video of me "pulling" the pork is insane...

sunday i did the tenderloin and it was f'n pricey but i have never had a better piece of meat anywhere...

tri tip this week is the plan...

oh, i did cookies too....yep...perfect...

best $300 ever spent on a cooking gadget...

 
ydoc said:
bought the pit barrell cooker and i don't think there could be a better smoker out there....

i have done a pork shoulder and a beef tenderloin and both were f'n amazing...

90 minutes after unloading the box from my truck i had the shoulder on and it,  couldn't have turned out any better....the video of me "pulling" the pork is insane...

sunday i did the tenderloin and it was f'n pricey but i have never had a better piece of meat anywhere...

tri tip this week is the plan...

oh, i did cookies too....yep...perfect...

best $300 ever spent on a cooking gadget...
Click to expand...
Chicken quarters are a family favorite in the PBC.  I bought the turkey hanger and have done one with great results...my parents passed over Thanksgiving turkey cooking (smoking) to me this year.

 
proninja said:
I've never had fried, but I quartered mine after a dry brine and cooked the white/dark meat to different temps and it was the best bird I had ever had. I don't think the cooking method matters as much as being able to be precise with temperature, and I question the ability of deep frying to be precise with temperature. Plus the smoky taste on the skin is delicious. 
Click to expand...
Does turkey skin suffer the same challenges as chicken skin?  I may need to try a turkey soon to see how it comes out.  How long do you dry brine a turkey?

 
xulf said:
Chicken quarters are a family favorite in the PBC.  I bought the turkey hanger and have done one with great results...my parents passed over Thanksgiving turkey cooking (smoking) to me this year.
Click to expand...
i am definitely getting the turkey hanger for the holidays....

 
A couple of weeks ago I bought a 9 1/2 lb Pork  Belly and decided this weekend would be the time to cook it. I pulled it out of the freezer and into the fridge last night preparing for a Sunday cook. I was thinking about cooking this thing 2 ways but I'm not really sure. I've never cooked or eaten Pork Belly. 

I was thinking about doing something like this

or

this

Has anyone ever cooked one and if so can you offer any wisdom on this? 

I also, am thinking about cutting up some into slices or chunks. 

 
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In The Zone said:
A couple of weeks ago I bought a 9 1/2 lb Pork  Belly and decided this weekend would be the time to cook it. I pulled it out of the freezer and into the fridge last night preparing for a Sunday cook. I was thinking about cooking this thing 2 ways but I'm not really sure. I've never cooked or eaten Pork Belly. 

I was thinking about doing something like this

or

this

Has anyone ever cooked one and if so can you offer any wisdom on this? 

I also, am thinking about cutting up some into slices or chunks. 
Click to expand...
Do you have a rotisserie on your grill/smoker?

 
After years of wanting one, finally got a Weber kettle.

All of my experience is on my WSM or gas grill, so need some help.

I want to do ribs today, but don't want to take 5-6 hours.  Is there some in between method that takes about 2 hours?

 
shuke said:
After years of wanting one, finally got a Weber kettle.

All of my experience is on my WSM or gas grill, so need some help.

I want to do ribs today, but don't want to take 5-6 hours.  Is there some in between method that takes about 2 hours?
Click to expand...
Ive never tried it but you could increase the temp.  Usually at 225 it takes me 3.5-6hrs depending on the size of the ribs.  So maybe try smoking at around 250-275? 

 
shuke said:
After years of wanting one, finally got a Weber kettle.

All of my experience is on my WSM or gas grill, so need some help.

I want to do ribs today, but don't want to take 5-6 hours.  Is there some in between method that takes about 2 hours?
Click to expand...
Yes and it's using your WSM, remove the water pan and the lower grill, use a full chimney of coals and cook over direct heat on the top grate, you should be about 14-18 inches above the flames.  Cook ribs bone side down to start and flip after about an hour, cook meat side down for 30 minutes and then flip again.  Spares should take about 2.5 hours and Baby Back should take about 1.5 hours

 
Last few times that I've done a pork shoulder , I get the same thing happening near the end of the cook . Meat temp is about 180 and that is just when the wsm temp starts to decline . I start to refuel and open the vents again but by that time , the meat declines to 170 and its another 3 hours of cook to get to 190 . 

While I obviously should be adding more charcoal upfront or mid cook , am I better off pulling if I'm at 185 ish ? Or should I do the long slow slog up to 190 if this happens again ? 

 
Brony said:
Last few times that I've done a pork shoulder , I get the same thing happening near the end of the cook . Meat temp is about 180 and that is just when the wsm temp starts to decline . I start to refuel and open the vents again but by that time , the meat declines to 170 and its another 3 hours of cook to get to 190 . 

While I obviously should be adding more charcoal upfront or mid cook , am I better off pulling if I'm at 185 ish ? Or should I do the long slow slog up to 190 if this happens again ? 
Click to expand...
Sometimes around 165 i see the temp go down.  Im told this happens while the muscle fibers are breaking up in the meat.  Thats the only reason i can think of why the temp would drop like that.  But by 180 it should be past the stall.  I usually bring my pork up to ~200 because i do mine hot and fast and thats usually when its probe tender.

 
Brony said:
Last few times that I've done a pork shoulder , I get the same thing happening near the end of the cook . Meat temp is about 180 and that is just when the wsm temp starts to decline . I start to refuel and open the vents again but by that time , the meat declines to 170 and its another 3 hours of cook to get to 190 . 

While I obviously should be adding more charcoal upfront or mid cook , am I better off pulling if I'm at 185 ish ? Or should I do the long slow slog up to 190 if this happens again ? 
Click to expand...
If you are at 185ish you can wrap it in foil, throw a towel around it, and throw it in a cooler for 30 minutes. It will be ready to pull just fine and be around 200 when you unwrap it.

 
Wanna smoke a turkey for thanksgiving on my WSM.  Haven't ever dry brined but am planning on it.  Any tips on temps, etc?

gonna cook another turkey in the charbroil infrared turkey fryer as well.  Did that last year and it was pretty awesome.  

 
snore said:
Wanna smoke a turkey for thanksgiving on my WSM.  Haven't ever dry brined but am planning on it.  Any tips on temps, etc?

gonna cook another turkey in the charbroil infrared turkey fryer as well.  Did that last year and it was pretty awesome.  
Click to expand...
Smoked my first turkey two weeks ago on my WSM.  As for Dry brining, i wish i had done it for longer than the 12 hours i did it for.  So i would say do it for at least 24 hours.  I have read some do it for 2-3 days even.  As far as temp, cook it hot and fast so the skin is crisp.  Otherwise, its pretty straight forward. 

 
PinkydaPimp said:
Smoked my first turkey two weeks ago on my WSM.  As for Dry brining, i wish i had done it for longer than the 12 hours i did it for.  So i would say do it for at least 24 hours.  I have read some do it for 2-3 days even.  As far as temp, cook it hot and fast so the skin is crisp.  Otherwise, its pretty straight forward. 
Click to expand...
Looks delicious.  10-15 minutes per pound at 325 is what I have seen (until IT is 165) and what I was planning to run. Do I need to fill up the water bowl or skip it?   

 
snore said:
Looks delicious.  10-15 minutes per pound at 325 is what I have seen (until IT is 165) and what I was planning to run. Do I need to fill up the water bowl or skip it?   
Click to expand...
Skip it.  I have only used the bowl once and never used it again.  Just foil it.  Not filling it with water will allow you to get the temps higher. 

Ohh and dont forget, put a pan to collect the drippings below it then use that for gravy.  That may have been the best part.  Super smokey gravy.  came out great. 

 
PinkydaPimp said:
Skip it.  I have only used the bowl once and never used it again.  Just foil it.  Not filling it with water will allow you to get the temps higher. 

Ohh and dont forget, put a pan to collect the drippings below it then use that for gravy.  That may have been the best part.  Super smokey gravy.  came out great. 
Click to expand...
Right on.  Thanks man.  

 
PinkydaPimp said:
Smoked my first turkey two weeks ago on my WSM.  As for Dry brining, i wish i had done it for longer than the 12 hours i did it for.  So i would say do it for at least 24 hours.  I have read some do it for 2-3 days even.  As far as temp, cook it hot and fast so the skin is crisp.  Otherwise, its pretty straight forward. 
Click to expand...
Looks good Pinky. 

I plan on doing a turkey over Thanksgiving weekend as well. Did you stuff anything inside your bird and did you inject any butter or anything in your turkey? 

 
Brony said:
Last few times that I've done a pork shoulder , I get the same thing happening near the end of the cook . Meat temp is about 180 and that is just when the wsm temp starts to decline . I start to refuel and open the vents again but by that time , the meat declines to 170 and its another 3 hours of cook to get to 190 . 

While I obviously should be adding more charcoal upfront or mid cook , am I better off pulling if I'm at 185 ish ? Or should I do the long slow slog up to 190 if this happens again ? 
Click to expand...
This is starting to piss me off. I'm doing a 11 lb brisket today.  Trying to hold at 225-250. At around the 8 hour mark, temp starts to drop. (this seems to happen every time now).  I catch it early and start to reload with charcoal (Kingsford briquettes).  I try to overcompensate for last few times and I put about 50 briquettes in there. Even with all vents 100% open, temp is just crawling back up.  Went from 150 to 190 over the past 45 minutes. There were about 25-30 fully lit briquettes in the ring when I reloaded.

Brisket looks beautiful so far. Got the meat up to 181 and now it's slumped back down to 175.

Any thoughts on what I'm doing wrong where the temp always seems to drop at 7 or 8 hour mark?  Should I start re-upping briquettes at 5 or 6 hour mark? I"m starting with the ring prety much full. Using ~half a bag of Kingsford at the start.  I have 18.5 WSM.

 
In The Zone said:
Looks good Pinky. 

I plan on doing a turkey over Thanksgiving weekend as well. Did you stuff anything inside your bird and did you inject any butter or anything in your turkey? 
Click to expand...
Nothing in the cavity and no injection.  it came out juicy though i think it could have used some butter injected.  I will also brine it longer and use stronger wood next time. 

 
Brony said:
This is starting to piss me off. I'm doing a 11 lb brisket today.  Trying to hold at 225-250. At around the 8 hour mark, temp starts to drop. (this seems to happen every time now).  I catch it early and start to reload with charcoal (Kingsford briquettes).  I try to overcompensate for last few times and I put about 50 briquettes in there. Even with all vents 100% open, temp is just crawling back up.  Went from 150 to 190 over the past 45 minutes. There were about 25-30 fully lit briquettes in the ring when I reloaded.

Brisket looks beautiful so far. Got the meat up to 181 and now it's slumped back down to 175.

Any thoughts on what I'm doing wrong where the temp always seems to drop at 7 or 8 hour mark?  Should I start re-upping briquettes at 5 or 6 hour mark? I"m starting with the ring prety much full. Using ~half a bag of Kingsford at the start.  I have 18.5 WSM.
Click to expand...
I had this happen to me once and wasnt sure but suspected i had damp charcoal.  Quickest way to bring it up is to add lit charcoal.  At this point if you cant raise it i believe you could finish it off in the oven... its not going to take more smoke anyway. 

 
Brony said:
This is starting to piss me off. I'm doing a 11 lb brisket today.  Trying to hold at 225-250. At around the 8 hour mark, temp starts to drop. (this seems to happen every time now).  I catch it early and start to reload with charcoal (Kingsford briquettes).  I try to overcompensate for last few times and I put about 50 briquettes in there. Even with all vents 100% open, temp is just crawling back up.  Went from 150 to 190 over the past 45 minutes. There were about 25-30 fully lit briquettes in the ring when I reloaded.

Brisket looks beautiful so far. Got the meat up to 181 and now it's slumped back down to 175.

Any thoughts on what I'm doing wrong where the temp always seems to drop at 7 or 8 hour mark?  Should I start re-upping briquettes at 5 or 6 hour mark? I"m starting with the ring prety much full. Using ~half a bag of Kingsford at the start.  I have 18.5 WSM.
Click to expand...
I have the 22.5" WSM so that may be the difference but I use more charcoal than this. I use probably 80% of an 18.9lb bag of Kingsford blue. Maybe add a little more charcoal if there's room. 

 
In The Zone said:
I have the 22.5" WSM so that may be the difference but I use more charcoal than this. I use probably 80% of an 18.9lb bag of Kingsford blue. Maybe add a little more charcoal if there's room. 
Click to expand...
Wow thats alot of charcoal!  

I use the 18.5 and usually dont use a ton of charcoal for long cooks.  I can get away with like 16 briquettes for example using the minion method laid over a ring of unlit charcoal.  If i want it hotter only then will i use 3/4th of a chimney.  But i re-use whats left so usually im not adding a full ring. 

For the 22.5 i have read folks buying the ring for the 18.5 to use less charcoal btw.

 
Last edited by a moderator:
Thanks for the ideas.  I'll try to be more liberal with the charcoal next time and see what happens.  Now at 220 ish on the WSM and the brisket is at 177 starting to climb.  Hoping the meat gets to 200 in the next 2 to 3 hours.

If the WSM peters out at 220, I may have to do oven for last hour or so - that's a good crutch, but hoping it doesn't affect the brisket too much.

 
Brony said:
Thanks for the ideas.  I'll try to be more liberal with the charcoal next time and see what happens.  Now at 220 ish on the WSM and the brisket is at 177 starting to climb.  Hoping the meat gets to 200 in the next 2 to 3 hours.

If the WSM peters out at 220, I may have to do oven for last hour or so - that's a good crutch, but hoping it doesn't affect the brisket too much.
Click to expand...
Another trick that i havent tried is to open the door to get the temp up.  I have on occasion blown on the fire.  I may go to that now.  Got some wings on and put a full chimney on and my temp is only 284.... want to get it to 325 ish.

 
PinkydaPimp said:
Another trick that i havent tried is to open the door to get the temp up.  I have on occasion blown on the fire.  I may go to that now.  Got some wings on and put a full chimney on and my temp is only 284.... want to get it to 325 ish.
Click to expand...
My temp took a dive every time i added charcoal.  Not what I expected.  Any woo, brisket in the cooler for 2hr rest. Pulled at 196 after 12 hr. cook.   Next time will add mor charcoal at the start and pre-lite new charcoal adds. 

 
Brony said:
My temp took a dive every time i added charcoal.  Not what I expected.  Any woo, brisket in the cooler for 2hr rest. Pulled at 196 after 12 hr. cook.   Next time will add mor charcoal at the start and pre-lite new charcoal adds. 
Click to expand...
How about a pic of that brisket? I may do one in a couple of weeks for the Carolina /Clemson game. 

Love me some burnt ends.

 
Brony said:
My temp took a dive every time i added charcoal.  Not what I expected.  Any woo, brisket in the cooler for 2hr rest. Pulled at 196 after 12 hr. cook.   Next time will add mor charcoal at the start and pre-lite new charcoal adds. 
Click to expand...
Physics is a beeyotch.

 
No pics. I had about a dozen people over.  Brisket Turned out pretty good.  I was serving the flat portion which cut really easy, but wasn't as tender as I wanted. Does anyone ever cut the flat portion before cooking and cook them separately ? Seems like the flat gets overdone on a 12 hour cook. Heat/ mass transfer and all that.

 
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