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

bleachercreacher said:
I don't have a BGE brand stone, but I always use a stone.  I have 3 pizza stones that I've had forever, and they seem to work great.  I've seen people do pizza right on the grate, but I haven't tried it myself.
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Throw all three of them away. Pizza is SOOOOOO much better directly on the grates. The crust is amazing. It's a two step process, but once you do it once, you will never go back. I haven't used a pizza stone in 6 years. it works with fresh dough or pre-made. The fresh dough scared me the most, but it came out the best.

Fresh Dough Jerk Chicken Pizza

Fresh Dough Pulled Pork Pizza

Pre-Made Crust Mushroom and Pepper Pizza

 
TheFanatic said:
Throw all three of them away. Pizza is SOOOOOO much better directly on the grates. The crust is amazing. It's a two step process, but once you do it once, you will never go back. I haven't used a pizza stone in 6 years. it works with fresh dough or pre-made. The fresh dough scared me the most, but it came out the best.

Fresh Dough Jerk Chicken Pizza

Fresh Dough Pulled Pork Pizza

Pre-Made Crust Mushroom and Pepper Pizza
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I prefer a combo of on the stone THEN on the grate to finish

 
MarvinTScamper said:
after reading your links...I'm going to try.  Didn't realize you did both sides until I read that.
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That's what makes it so great. You basically toast one side of the crust, pull it off the grill, put the toppings on the toasted side and toast the bottom while melting the cheese and heating up the toppings. Just make sure to oil the bottom before going on, and while the bottom is toasting, oil the top. If you skip the oil then you get burnt crust and cold toppings. 

 
TheFanatic said:
That's what makes it so great. You basically toast one side of the crust, pull it off the grill, put the toppings on the toasted side and toast the bottom while melting the cheese and heating up the toppings. Just make sure to oil the bottom before going on, and while the bottom is toasting, oil the top. If you skip the oil then you get burnt crust and cold toppings. 
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I've always wondered about doing it on the grate.  Does the dough stay on the grates without sagging between?  I assume it cooks so fast, it's not a problem.  I'll definitely try it next time.

 
Well, I didn't click your link until after I typed my response.  I'm giving it a shot next time.  How do you get the crust off the grate.  Do you use a pizza peel, or make it work with tongs?

 
bleachercreacher said:
Well, I didn't click your link until after I typed my response.  I'm giving it a shot next time.  How do you get the crust off the grate.  Do you use a pizza peel, or make it work with tongs?
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Tongs work fine. And yes, it sags a little, particularly with that last one I did with the jerk chicken. It looked almost like a waffle. But other times I've done the pizzas, that doesn't happen. It was a dough I've never used before. 

 
proninja said:
I have my eye on one of these for backyard pizza. Looks easy to use, gets really hot really fast, runs on pellets I already have around for my Traeger, looks great, and is only $299. 
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Was it Alton Brown who said to avoid kitchen/cooking devices/gadgets that only do one thing? Sorta like that deep fryer I have in the basement. Any time I deep fry something (which isn't often) I do so in a pot on the stove. The pot and stove serve multiple functions and are kept readily available. That initial video of that thing had me going "WHOA!" But I can make pizza on any of my grills. I would rather not have to store it. 

 
proninja said:
I have my eye on one of these for backyard pizza. Looks easy to use, gets really hot really fast, runs on pellets I already have around for my Traeger, looks great, and is only $299. 
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looks pretty cool....

 
TheFanatic said:
Oh, and I shouldn;t say throw the pizza stones away. Warming leftover pizza on a pizza stone in the oven is the only way to go
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Problem is you can't do New Haven style on anything but a stone. Needs to be as high as temp as you can get and lots of corn meal and you need two peels, one for throwing and one for retrieval. It will stick like crazy on a grated surface.

 
Anyone use pellets for a pellet smoker as wood when you smoke?  There's a local company offering pellets at an amazing price.  Thinking of giving it a shot.

 
proninja said:
Yup. He calls them unitaskers. Also, if he's ever in town for his show in your city, go. He's awesome live. 

And yes, you can make pizza on any of your grills. But a stone and a 1000 degree oven that heats up in 10 minutes is going to make better pizza than a grill. I just haven't decided if I prioritize pizza enough to dedicate space for it. 
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That's the kicker for me. I cook pizza fairly often, but not often enough for the unitasker.

 
proninja said:
Yup. He calls them unitaskers. Also, if he's ever in town for his show in your city, go. He's awesome live. 

And yes, you can make pizza on any of your grills. But a stone and a 1000 degree oven that heats up in 10 minutes is going to make better pizza than a grill. I just haven't decided if I prioritize pizza enough to dedicate space for it. 
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I love love love Alton Brown.   But he's wrong about the deep fryer in the basement.  When I need to deep fry something, the ability to set a temp and have the fryer hold it steady with no further babysitting is worth a ####### POUND OF GOLD!!!

He's right about some other stuff.

 
MarvinTScamper said:
I love love love Alton Brown.   But he's wrong about the deep fryer in the basement.  When I need to deep fry something, the ability to set a temp and have the fryer hold it steady with no further babysitting is worth a ####### POUND OF GOLD!!!

He's right about some other stuff.
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I guess I just don't deep fry enough for it to matter. I'm selling the deep fryer at the next garage sale my aunt has every year. 

 
MarvinTScamper said:
to each his own.

cheese curds, fried chicken and walleye are 3 reasons to keep my fryer foreVAHHHH
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I wouldn't make my own cheese curds. The Old Fashioned in Madison has ruined all other curds for me. I don't do a lot of fried chicken or fish. I usually grill/smoke those. 

That and the deep fryer is huge. Big enough for a 15 lb turkey. 

 
TheFanatic said:
I wouldn't make my own cheese curds. The Old Fashioned in Madison has ruined all other curds for me. I don't do a lot of fried chicken or fish. I usually grill/smoke those. 

That and the deep fryer is huge. Big enough for a 15 lb turkey. 
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yeah, that's not the kind I'm talking about....and I understand the frustration there.  Smoking turkey on the BGE eliminated the need for the turkey fryer for sure.  I'm talking about this type

Set your temp, BAM

 
MarvinTScamper said:
yeah, that's not the kind I'm talking about....and I understand the frustration there.  Smoking turkey on the BGE eliminated the need for the turkey fryer for sure.  I'm talking about this type

Set your temp, BAM
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I've got one of these monsters. It can cook a 20 lb turkey. I've used it exactly twice. Deep fried a turkey in it once. 3 gallons of peanut oil cost me $45. I also did deep fried ribs in it. Deep fried ribs were fun. Definitely a nice change of pace, but not something to do very often. 

 
MarvinTScamper said:
how much does your "aunt" want to sell it for?
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I don't know. I just box up a bunch of stuff, send it home with my folks and they take it over there. It's this whole block garage sale. It looks more like a block party because it's been going on for years. They had to bring in ATM's and ferry people around on golf carts because parking is so bad. My mom usually prices everything and hands me some cash the next time I see her. Why? You want it?

 
proninja said:
How to sear a rack of ribs cooked sous vide on your grill with a flame weeder. 
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A whole lot going on in here. First off, the guy's tong skills are horrendously bad. Second, I would've seared bone side first so that when I flipped it over the charred ribs are not sitting right on the grill grates (the concave of the bones would elevate the meat off the grates). Particularly with how dirty that grill was which brings me to point three. Love how the grease in that grill catches fire at the end. Point four is, can those ribs be any good? Looks like he put them in the sous vide in the package they came in (smithfield ribs, I believe). They went straight from the package to the grill which means no seasoning. 

That being said, my go to rib involves a blow torch. Not a flame thrower but a plumbers torch works just fine. I give you blow torched ribs. 

 
TheFanatic said:
A whole lot going on in here. First off, the guy's tong skills are horrendously bad. Second, I would've seared bone side first so that when I flipped it over the charred ribs are not sitting right on the grill grates (the concave of the bones would elevate the meat off the grates). Particularly with how dirty that grill was which brings me to point three. Love how the grease in that grill catches fire at the end. Point four is, can those ribs be any good? Looks like he put them in the sous vide in the package they came in (smithfield ribs, I believe). They went straight from the package to the grill which means no seasoning. 

That being said, my go to rib involves a blow torch. Not a flame thrower but a plumbers torch works just fine. I give you blow torched ribs. 
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just to be clear, that's actually you, or a guy who's recipe you follow.  Sorry if I'm late to the obvious.

 
proninja said:
To be clear, it wasn't an endorsement of the guy's skills. He also didn't pat dry. 

It's just awesome fire 
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Oh, I very much appreciated the fire! That was spectacular. Makes me want to buy one of those brush clearers just for the toy factor!

 
proninja said:
I already have one. I've considered it, but the searzall is a bit more of a precision tool. :)
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Same reason why I just use a plumbers torch. Put on a sweet and savory glaze with lots of jellies in it and hit it with the torch. Out-freakin-standing

 
Made those bacon pineapple ribs again last night. I documented the process this time. I'll have it up on the website in a week or so.

I also did Moink Burgers. I use a combo of beef and pork in my burgers. Actually, come to think of it, someone here turned me on to that. 

 
Just smoked two chickens.

Brined overnight (salt, sugar, OJ, water)

Took the skin off

Dry rub with paprika and salt

Smoked over hickory (only) for 3.5 hrs

Delicious, and still very moist despite no skin.

A friend just told me he brines in a mix of salt and beer only. I'll try that out one of these days

 
Last edited by a moderator:
Did not have time to look through the whole thread but I would love to try some beef jerky on my char griller smoker.

Never done it, so looking for recipes, type of meat, ideal temperature and time, and any advice. 

Thanks in advance!

 
Beef Ravioli said:
Did not have time to look through the whole thread but I would love to try some beef jerky on my char griller smoker.

Never done it, so looking for recipes, type of meat, ideal temperature and time, and any advice. 

Thanks in advance!
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jerky is a dehydration thing, not a smoking thing.....although you could smoke the meat BEFORE putting it in a dehydrator

 
msommer said:
Just smoked two chickens.

Brined overnight (salt, sugar, OJ, water)

Took the skin off

Dry rub with paprika and salt

Smoked over hickory (only) for 3.5 hrs

Delicious, and still very moist despite no skin.

A friend just told me he brines in a mix of salt and beer only. I'll try that out one of these days
Click to expand...
My go to brine is apple cider, salt, pepper, garlic and brown sugar. Apple juice works too if I can't get cider. 

 
MarvinTScamper said:
jerky is a dehydration thing, not a smoking thing.....although you could smoke the meat BEFORE putting it in a dehydrator
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Hmmmmm....I saw some stuff on YouTube although I did not watch it. Seems there are some that at least smoke thin slices of meat and call it jerky. 

Probably not officially jerky though. Thanks!

 
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