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***Official Grilling and Smoking Thread*** (2 Viewers)

Oh my, the Slow N Sear lives up to it's billing!

Test run was just some drumettes, came out crispy skin and juicy meat.  Tonight I threw on some big dino ribs (beef plate ribs) and a meatloaf...7 total hours of cook time on one chimney of charcoal and some chunks of hickory wood.  Absolute perfection!  So looking forward to tomorrow's pork prime rib 

 
So the prime rib was a success.  Dry brined for about 5 hours.  Rubbed then smoked with 1 chunk of post oak.  smoked at 250-285 until it was 120 internal.  then tented.  By the time it was ready to serve internal was 130.  Perfect. Honestly, i may give it a touch more smoke next time.  But delicious. 

https://imgur.com/a/sdogt

 
PinkydaPimp said:
So the prime rib was a success.  Dry brined for about 5 hours.  Rubbed then smoked with 1 chunk of post oak.  smoked at 250-285 until it was 120 internal.  then tented.  By the time it was ready to serve internal was 130.  Perfect. Honestly, i may give it a touch more smoke next time.  But delicious. 

https://imgur.com/a/sdogt
Click to expand...
Nice!

Mine turned out well too. Prime rib and loaded jalapenos. One of my favorite Christmas traditions.

 
PinkydaPimp said:
Please do.  It as amazing and really easy.  Got mine from lobels which was a little pricey but it was USDA prime dry aged and the marbling was ridiculous!
Click to expand...
That is one hell of a roast. I was pretty disappointed in the cut of meat I got. For prime rib it was very lean... I should have taken my time choosing the damn thing but I was in a hurry.

 
Getting about 8lbs of fresh pork belly for Saturday. Looking for some different ideas of how to flavor them. Planning to do some with standard BBQ sauce and some naked (just S&P). Any other suggestions? Walkerswood jerk? Honey/sesame/soy? Sweetened buffalo sauce (not sure how well that would go with Pork)?

 
E-Z Glider said:
Getting about 8lbs of fresh pork belly for Saturday. Looking for some different ideas of how to flavor them. Planning to do some with standard BBQ sauce and some naked (just S&P). Any other suggestions? Walkerswood jerk? Honey/sesame/soy? Sweetened buffalo sauce (not sure how well that would go with Pork)?
Click to expand...
those all sound delicious.  You should look at @TheFanatic's pork belly burnt ends recipe. 

 
E-Z Glider said:
Getting about 8lbs of fresh pork belly for Saturday. Looking for some different ideas of how to flavor them. Planning to do some with standard BBQ sauce and some naked (just S&P). Any other suggestions? Walkerswood jerk? Honey/sesame/soy? Sweetened buffalo sauce (not sure how well that would go with Pork)?
Click to expand...
Sweet Thai Chili? or something similar to Asian Zing?

 
Christmas turkey turned out pretty good. 12 lb bird. Did dry brine for 24 hours with salt and a little bit of chicken rub. On Christmas day, got the smoker up to 325 with no water in the pan. Bird went on at 330 and breast was 160 at 7:00. Cook took longer than expected and I'm guessing that was due to the cold. 

Results were good. Bird was juicy. No overcooked parts. Wish I used a little more smoke (only did 2 chunks of apple). Skin looked good but was tough to cut. No complaints. 

https://imgur.com/a/ykOPj

 
For Christmas this year, we did two beef tenderloins. One was just salt and black pepper (too much black pepper actually as my dad tends to over-season) and a bacon encrusted beef tenderloin. This is not the one we served as this was just a partial one and we served two whole ones. This recipe is magical. Something about the uber tenderness of the tenderloin paired with the salty crunch of the bacon. Might-E Fine!

 
TheFanatic said:
Here's my go to burger blend. The Moink Burger. Someone here told me about the beef and pork blend. I've used that blend in a number of different combos, but this is sort of the standard burger. 
Click to expand...
Those a couple of New Glarus beers in the background of the Moink Burger. 

Throw this one out there: I'll post the recipe when I get home, but we make a seasoned burger that we stuff the center with cheese. Without fail they crack open and some/all that gooey goodness is gone. Anyone know the trick to keeping a stuffed burger from splitting open? (disclaimer: not using a smoker to cook- maybe that's the answer)

I've tried:

- making them super thick and end up with less split-open boulders

-heard to make your patty fatter around the edges to form a pseudo dimple right where the cheese is- that helped a little 

-Tried cooking hot and fast, and low and slow- 

-73/27- shrunken boulder, 90/10- crumbles, 80/20 seems about right

-tried a few with pork as well, think it was 50/50 will try 2-1.

TIA

 
odin33 said:
Those a couple of New Glarus beers in the background of the Moink Burger. 

Throw this one out there: I'll post the recipe when I get home, but we make a seasoned burger that we stuff the center with cheese. Without fail they crack open and some/all that gooey goodness is gone. Anyone know the trick to keeping a stuffed burger from splitting open? (disclaimer: not using a smoker to cook- maybe that's the answer)

I've tried:

- making them super thick and end up with less split-open boulders

-heard to make your patty fatter around the edges to form a pseudo dimple right where the cheese is- that helped a little 

-Tried cooking hot and fast, and low and slow- 

-73/27- shrunken boulder, 90/10- crumbles, 80/20 seems about right

-tried a few with pork as well, think it was 50/50 will try 2-1.

TIA
Click to expand...
I bought something like this that works well.  Burger press

 
odin33 said:
Those a couple of New Glarus beers in the background of the Moink Burger. 

Throw this one out there: I'll post the recipe when I get home, but we make a seasoned burger that we stuff the center with cheese. Without fail they crack open and some/all that gooey goodness is gone. Anyone know the trick to keeping a stuffed burger from splitting open? (disclaimer: not using a smoker to cook- maybe that's the answer)

I've tried:

- making them super thick and end up with less split-open boulders

-heard to make your patty fatter around the edges to form a pseudo dimple right where the cheese is- that helped a little 

-Tried cooking hot and fast, and low and slow- 

-73/27- shrunken boulder, 90/10- crumbles, 80/20 seems about right

-tried a few with pork as well, think it was 50/50 will try 2-1.

TIA
Click to expand...
You gotta beat your meat. I mean, really slap the crap out of it. There can't be any crevices or cracks in the patty. The other option is to go with a beer can burger. 

 
ydoc said:
doing 3 racks of ribs today.....

excited about a go chu jang sauce i'm trying...
Click to expand...
I had that on ribs at Heirloom BBQ in Atlanta (HIGHLY recommended) and I must say it was fantastic! They slathered them with the sauce (more like paste) and then hit it with their rub. The paste lost all of its liquid and formed a magnificent bark with the rub. I have yet to try it but plan to. Where did you buy the sauce? Or did you make it yourself?

 
PinkydaPimp said:
So the prime rib was a success.  Dry brined for about 5 hours.  Rubbed then smoked with 1 chunk of post oak.  smoked at 250-285 until it was 120 internal.  then tented.  By the time it was ready to serve internal was 130.  Perfect. Honestly, i may give it a touch more smoke next time.  But delicious. 

https://imgur.com/a/sdogt
Click to expand...
That looks awesome!  Planning to do a 4-bone standing rib roast in the WSM next weekend.  Would love it if it came out looking like that!

 
Amused to Death said:
That looks awesome!  Planning to do a 4-bone standing rib roast in the WSM next weekend.  Would love it if it came out looking like that!
Click to expand...
It was really simple.  Im doing another tonight because my brother in law is in town and saw the pic and demanded it! :lmao:       Just make sure you have a thermometor and pull it at 120 or before the temp you want since it will cook for a bit while resting. 

 
Well the 22lb, $12 turkey I got from Costco the day after Thanksgiving got pulled out of the freezer last Tuesday. Last night I began the dry brine process and I plan on smoking it Monday on my WSM. I bought a brine from Costco as well. It was for a wet brine but I decided to dry brine anyway. I also mixed up a little bit more kosher salt, brown sugar, and a little thyme. I was going to rub this under the skin but the skin started splitting so I stopped and just rubbed it all over the bird. Placed the bird in an oven bag and poured the turkey brine all over the turkey and dip tied the bag closed. Here's a few pics.

Turkey

Dry Brine

Brine Ingredients

Bagged Turkey

I have a couple of questions.

I want to smoke this bad boy at around 300 or maybe a little higher. How long do you think this is gonna take? Being 22lbs I'm guessing around 4-5 hours? Maybe a little more?

Also, should I rinse all of that dry brine off? I was planning on injecting with some kind of butter and maybe hit the skin with butter. I may dust the outside with a little All-Spice. I haven't decided yet. My wife suggested Butt Rub.  :yes:

We'll see.

ETA: I'm going to stuff the cavity with some apples, onions, carrots, and maybe celery.

 
Last edited by a moderator:
In The Zone said:
Well the 22lb, $12 turkey I got from Costco the day after Thanksgiving got pulled out of the freezer last Tuesday. Last night I began the dry brine process and I plan on smoking it Monday on my WSM. I bought a brine from Costco as well. It was for a wet brine but I decided to dry brine anyway. I also mixed up a little bit more kosher salt, brown sugar, and a little thyme. I was going to rub this under the skin but the skin started splitting so I stopped and just rubbed it all over the bird. Placed the bird in an oven bag and poured the turkey brine all over the turkey and dip tied the bag closed. Here's a few pics.

Turkey

Dry Brine

Brine Ingredients

Bagged Turkey

I have a couple of questions.

I want to smoke this bad boy at around 300 or maybe a little higher. How long do you think this is gonna take? Being 22lbs I'm guessing around 4-5 hours? Maybe a little more?

Also, should I rinse all of that dry brine off? I was planning on injecting with some kind of butter and maybe hit the skin with butter. I may dust the outside with a little All-Spice. I haven't decided yet. My wife suggested Butt Rub.  :yes:

We'll see.
Click to expand...
Not sure about the time, but for the turkey I did for Thanksgiving I did not wipe off the dry brine.

 
proninja said:
It's pretty much always a little different depending on what I'm cooking, but usually something like this:

Finely dice 1 shallot and 5 cloves garlic, cook in a small saucepan with a pat of butter. When they've started to brown, add in equal parts flour and butter. Cook for a minute. I'll usually let the flour brown just a bit making a gravy. Slowly pour the bag juices in while whisking. Add a little wine/sherry here.  Stop pouring bag juices in once you've got the consistency you want. Add broth if you don't have enough bag juice. Salt to taste. Salt more than you think. It's a flavor enhancer, not a dish you eat on its own. 

You don't have to do the shallot and garlic, but I like a strong flavored sauce. You can strain everything if you don't want solids in there. I don't care. Heart of the thing is the thickener, the bag juices, and some sort of acid. 

I usually do roughly a tbsp of butter and flour per cup of fluid. 
Click to expand...
Thanks GB! Loving my Sous Vide so far, haven't done a whole lot yet. Tomorrow will be steaks and pork chops later this week.

 
In The Zone said:
Well the 22lb, $12 turkey I got from Costco the day after Thanksgiving got pulled out of the freezer last Tuesday. Last night I began the dry brine process and I plan on smoking it Monday on my WSM. I bought a brine from Costco as well. It was for a wet brine but I decided to dry brine anyway. I also mixed up a little bit more kosher salt, brown sugar, and a little thyme. I was going to rub this under the skin but the skin started splitting so I stopped and just rubbed it all over the bird. Placed the bird in an oven bag and poured the turkey brine all over the turkey and dip tied the bag closed. Here's a few pics.

Turkey

Dry Brine

Brine Ingredients

Bagged Turkey

I have a couple of questions.

I want to smoke this bad boy at around 300 or maybe a little higher. How long do you think this is gonna take? Being 22lbs I'm guessing around 4-5 hours? Maybe a little more?

Also, should I rinse all of that dry brine off? I was planning on injecting with some kind of butter and maybe hit the skin with butter. I may dust the outside with a little All-Spice. I haven't decided yet. My wife suggested Butt Rub.  :yes:

We'll see.

ETA: I'm going to stuff the cavity with some apples, onions, carrots, and maybe celery.
Click to expand...
If the rub you plan to add has no salt, then id say leave any left over brine.  If the rub has salt i usually rinse it off and then add my rub.  ALso, you might consider forgetting adding that stuff to the cavity and put a pan below the turkey to catch the drippings and put that stuff in there instead.  Then use that to make gravy.  Time wise not sure but turkeys go pretty quick and at 300ish id imagine it will be done in about that time frame.  Good luck!

 
Confession time. With a high temp under 3 degrees outside the past couple days, I wimped out on the pulled pork for our NYE party yesterday and cooked my pork shoulder in the slow-cooker. When it’s that cold outside it’s hard to maintain temp and sucks getting all dressed up every time I need to check on it. I found a good recipe from America’s Test Kitchen and it turned out very good. I made two different sauces and some slaw. Lessons learned - for pp sliders at a party, I don’t think cooking the shoulder on my smoker makes enough difference to make up for the extra work as compared to a slow cooker.  

 
CletiusMaximus said:
Confession time. With a high temp under 3 degrees outside the past couple days, I wimped out on the pulled pork for our NYE party yesterday and cooked my pork shoulder in the slow-cooker. When it’s that cold outside it’s hard to maintain temp and sucks getting all dressed up every time I need to check on it. I found a good recipe from America’s Test Kitchen and it turned out very good. I made two different sauces and some slaw. Lessons learned - for pp sliders at a party, I don’t think cooking the shoulder on my smoker makes enough difference to make up for the extra work as compared to a slow cooker.  
Click to expand...
i dont blame you.  it was around 8 for me and windy.  Maintaining temp was a little tricky but it all worked out.  Smoked Prime Rib(Again), pork tenderloin and Spam!  Yes, Spam! 

 
PinkydaPimp said:
If the rub you plan to add has no salt, then id say leave any left over brine.  If the rub has salt i usually rinse it off and then add my rub.  ALso, you might consider forgetting adding that stuff to the cavity and put a pan below the turkey to catch the drippings and put that stuff in there instead.  Then use that to make gravy.  Time wise not sure but turkeys go pretty quick and at 300ish id imagine it will be done in about that time frame.  Good luck!
Click to expand...
Thanks for the response Pinky. I pretty much did everything you said. I rinsed the brine off and patted dry. Then injected with garlic butter. Poured the leftover butter over the bird, spread it around, and applied my rub. I filled the cavity and the pan with some apples, onion, and ccarrots. After 2 hours it looks fantastic. The breast was at 135°. I'm getting ready to go check it again. I've been spritzing with some apple juice. 

On the WSM

2 hours in

 
In The Zone said:
Thanks for the response Pinky. I pretty much did everything you said. I rinsed the brine off and patted dry. Then injected with garlic butter. Poured the leftover butter over the bird, spread it around, and applied my rub. I filled the cavity and the pan with some apples, onion, and ccarrots. After 2 hours it looks fantastic. The breast was at 135°. I'm getting ready to go check it again. I've been spritzing with some apple juice. 

On the WSM

2 hours in
Click to expand...
looking good!

 
CletiusMaximus said:
Confession time. With a high temp under 3 degrees outside the past couple days, When it’s that cold outside it’s hard to maintain temp and sucks getting all dressed up every time I need to check on it.
Click to expand...
I have your solution my friend.

So I did the pork belly burnt ends on Sunday. Temp was about 4, so this is something I have done before in cold temps. 

First off, I received a brand spanking new pop up tent for Christmas. Which was good, except for the fact that this one had eaves on it which overhung the main frame. So I set up my smoking tent.

Because of those eaves, the smoker's vent pipe was inside the tent, so I had to devise an extension to my vent pipe. Luckily I had a few million aluminum pans laying around, so I made an extension. Here is another view of this excellent mechanical work. This whole rig will do a couple of things - it blocks the wind from the smoker and raises the temperature around the smoker to make this possible in frigid temps. The view from inside.

So the rest of the day I had no problem with maintaining my fire. As a matter of fact, it was running hot a few times, so I had to dial it back.

Here are the pork belly chunks before going on the smoker. I followed the recipe by our good friend The Fanatics grillin' fools website. Here they are once they are on the smoker. As you can see, I'm not one of those rich FBG'ers with the fancy schmancy Eggs or pellet cookers or the high falootin' smokers. This is an old school barrel smoker with years of experience.  :headbang:

And here is the end result.  They turned out great to rave reviews, so this will definitely be a re-do. Plus it was a cool lesson to show the kids where bacon comes from. Thanks to the grillin' fools for the recipe. 

 
ChiefD said:
I have your solution my friend.

So I did the pork belly burnt ends on Sunday. Temp was about 4, so this is something I have done before in cold temps. 

First off, I received a brand spanking new pop up tent for Christmas. Which was good, except for the fact that this one had eaves on it which overhung the main frame. So I set up my smoking tent.

Because of those eaves, the smoker's vent pipe was inside the tent, so I had to devise an extension to my vent pipe. Luckily I had a few million aluminum pans laying around, so I made an extension. Here is another view of this excellent mechanical work. This whole rig will do a couple of things - it blocks the wind from the smoker and raises the temperature around the smoker to make this possible in frigid temps. The view from inside.

So the rest of the day I had no problem with maintaining my fire. As a matter of fact, it was running hot a few times, so I had to dial it back.

Here are the pork belly chunks before going on the smoker. I followed the recipe by our good friend The Fanatics grillin' fools website. Here they are once they are on the smoker. As you can see, I'm not one of those rich FBG'ers with the fancy schmancy Eggs or pellet cookers or the high falootin' smokers. This is an old school barrel smoker with years of experience.  :headbang:

And here is the end result.  They turned out great to rave reviews, so this will definitely be a re-do. Plus it was a cool lesson to show the kids where bacon comes from. Thanks to the grillin' fools for the recipe. 
Click to expand...
Excellent. Love this.

 
ChiefD said:
I have your solution my friend.

So I did the pork belly burnt ends on Sunday. Temp was about 4, so this is something I have done before in cold temps. 

First off, I received a brand spanking new pop up tent for Christmas. Which was good, except for the fact that this one had eaves on it which overhung the main frame. So I set up my smoking tent.

Because of those eaves, the smoker's vent pipe was inside the tent, so I had to devise an extension to my vent pipe. Luckily I had a few million aluminum pans laying around, so I made an extension. Here is another view of this excellent mechanical work. This whole rig will do a couple of things - it blocks the wind from the smoker and raises the temperature around the smoker to make this possible in frigid temps. The view from inside.

So the rest of the day I had no problem with maintaining my fire. As a matter of fact, it was running hot a few times, so I had to dial it back.

Here are the pork belly chunks before going on the smoker. I followed the recipe by our good friend The Fanatics grillin' fools website. Here they are once they are on the smoker. As you can see, I'm not one of those rich FBG'ers with the fancy schmancy Eggs or pellet cookers or the high falootin' smokers. This is an old school barrel smoker with years of experience.  :headbang:

And here is the end result.  They turned out great to rave reviews, so this will definitely be a re-do. Plus it was a cool lesson to show the kids where bacon comes from. Thanks to the grillin' fools for the recipe. 
Click to expand...
The cardboard/tent city you built was fantastic. I would just worry that within a week, you will have homeless people sniffing around the joint!

 
CletiusMaximus said:
Confession time. With a high temp under 3 degrees outside the past couple days, I wimped out on the pulled pork for our NYE party yesterday and cooked my pork shoulder in the slow-cooker. When it’s that cold outside it’s hard to maintain temp and sucks getting all dressed up every time I need to check on it. I found a good recipe from America’s Test Kitchen and it turned out very good. I made two different sauces and some slaw. Lessons learned - for pp sliders at a party, I don’t think cooking the shoulder on my smoker makes enough difference to make up for the extra work as compared to a slow cooker.  
Click to expand...
SHUT YOUR MOUF!

Just kidding (sort of). I would suggest you do a side by side of a slow cooker vs smoker prepared pork butt. 

 
I haven't cooked squat for about 2 weeks now. Between the holidays and the frigid weather I'm starting to get twitchy. Had to go to some of my older stock pics to keep up with the demands my clients have. About the only grilling I have done in the last 2 weeks is the grilled cheese I made last night. BUT, it had cheese on the outside as well as in, so there's that!

 
TheFanatic said:
I haven't cooked squat for about 2 weeks now. Between the holidays and the frigid weather I'm starting to get twitchy. Had to go to some of my older stock pics to keep up with the demands my clients have. About the only grilling I have done in the last 2 weeks is the grilled cheese I made last night. BUT, it had cheese on the outside as well as in, so there's that!
Click to expand...


Yeah, I normally don't mind grilling/smoking in the cold.  But it's been brutal lately.

 
bryhamm said:
Yeah, I normally don't mind grilling/smoking in the cold.  But it's been brutal lately.
Click to expand...
Exactly. I can't think of a time when I went this long without cooking out. We are supposed to get into the high 30's on Sunday. I may just fire up the Traeger to celebrate such a momentous occasion. I think some ribs are calling my name!

 
Did some ribs yesterday in my Masterbuilt Electric smoker. St Louis cut, simple rib of salt, pepper, and Gator Sprinkles. 240 degrees for 6 hours, no wrap. Hickory, apple, and Cherry wood. Gave em smoke for 2.5 hours, then 86'd water in water pan and let them finish dry.

Before

After

Cut, grilled, plated

 
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