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***Official Grilling and Smoking Thread***

In The Zone said:
Any homes for sale in your neighborhood?

:D
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One directly across the street. 

Just a side note, don't plan on ever hosting a party on Sunday of Memorial Weekend. Two of my sons have birthdays on the 28th and 29th of May. The party has gotten out of control. There's bags, a bounce house, and I roast a whole berkshare, free range hog. The wife invited more than 100 people. No place to park for blocks. 

This year, I'm talking with Reynolds Wrap about sponsoring the event. They quasi sponsored it last year. They were a client of mine so I had cases and cases of their product. I did a bunch of Live broadcasts and had a mountain of the product stacked up then gave a roll out to everyone as they left along with some pork. 

 
Going to fire up some Applewood in the smoker tomorrow from Bob's Smoking hardwoods in an attempt to recreate the magic of Nueske's bacon.  I've joked about curating wood here before but this stuff from Bob's is on a whole 'nother level. This wood is so pretty, and trimmed so nice I'm not even sure I want to burn it.  It's really nuts.

 
Ron Swanson said:
Going to fire up some Applewood in the smoker tomorrow from Bob's Smoking hardwoods in an attempt to recreate the magic of Nueske's bacon.  I've joked about curating wood here before but this stuff from Bob's is on a whole 'nother level. This wood is so pretty, and trimmed so nice I'm not even sure I want to burn it.  It's really nuts.
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I wasn't kidding! The stuff is absolutely the best out there. Super nice guy too. Just survived a massive heart attack last month. Evidently the guy has a kink in the ole widow maker and has now survived that one twice. 

 
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i had no idea how much quality wood affects taste until it was mentioned here.  night and day.  i will have to try bbq hardwood.

 
I think my wife is finally coming around! Ironically enough, my wife doesn't like anything smoky. She's fine with steak and seafood on the grill, but doesn't like pulled pork, ribs, brisket, whatever. But lately, she's been asking me to grill more and more stuff and not just the usual hot and fast. Last night it was just boneless skinless chicken breasts, but it's a start. That and we are on the borderline between closing the windows and cranking up the AC and leaving the windows open and having the attic fan on. I want to do the latter as long as possible. Cooking outside doesn't add all that radiant heat into a borderline hot house. 

 
I think I'm going to do a FAT steak this weekend. Maybe a pair of tomahawks and have the in laws over. Anyone cooking anything this weekend?

 
TheFanatic said:
I think I'm going to do a FAT steak this weekend. Maybe a pair of tomahawks and have the in laws over. Anyone cooking anything this weekend?
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Smoking my first butt on the ole pellet grill. Having both mom’s over sunday. Probably some wings on the pellet, I can’t get enough of them, the smokey flavor is just money. No sauce needed, just a little cajun seasoning salt and ice cold beer. 

 
yooooooooooooooooooooooooo rnd 2 was a VAST improvement over rnd 1 in my pork shoulder journey

Ok, so this time I made a few changes... Bought wood chunks this time (hickory) and put 4 along the snake (again, I am using a webber kettle w the snake method).

Bought a BBQ grade digital read thermometer, so I wouldnt have to lift the lid during the cook. Great buy.

Anyways, basted once during the cook w an apple cider+white vineger w/cayenne and a splash of cholula mixture... other than that, just let go. 

Turned out AWESOME. I told myself I was gonna wrap it about 4hrs in, but I didnt... I will try it next time, just to see if the meat will be a bit more tender, but I doubt it, it was rocking as is. 

Oh, and I only used salt and pepper this time, no fancy homemade spice mix... 

the ONLY drawback, is if I get anywhere enar the grill, I instantly stink of smoke. my god. it's relentless. I like it, but the wife gets pissy

 
Soulfly3 said:
the ONLY drawback, is if I get anywhere enar the grill, I instantly stink of smoke. my god. it's relentless. I like it, but the wife gets pissy
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She may pretend like she doesn't like your caveman cologne, but she's just trying to deny her natural instinct to bed the man that brings the meat (if you know what I mean?!?)

 
TheFanatic said:
She may pretend like she doesn't like your caveman cologne, but she's just trying to deny her natural instinct to bed the man that brings the meat (if you know what I mean?!?)
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Gonna smoke a whole bird (chicken) this weekend, so I'll see if she wants my smoke scented huevos afterwards. 

 
Did some Asianed-style rib tips yesterday.  Smoked for an hour or so, then sauced, covered, and into the oven for 3 hours @250.  

Poured off teh juice, added in some cider vinegar and the remaining sauce and reduced it by half, and finished them on a hot grill with the glaze.  Sprinkled with toasted sesame seeds and chives.

ETA - in before "just the tips?"

 
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heckmanm said:
Did some Asianed-style rib tips yesterday.  Smoked for an hour or so, then sauced, covered, and into the oven for 3 hours @250.  

Poured off teh juice, added in some cider vinegar and the remaining sauce and reduced it by half, and finished them on a hot grill with the glaze.  Sprinkled with toasted sesame seeds and chives.

ETA - in before "just the tips?"
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Were they worth all the effort?

 
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heckmanm said:
Did some Asianed-style rib tips yesterday.  Smoked for an hour or so, then sauced, covered, and into the oven for 3 hours @250.  

Poured off teh juice, added in some cider vinegar and the remaining sauce and reduced it by half, and finished them on a hot grill with the glaze.  Sprinkled with toasted sesame seeds and chives.

ETA - in before "just the tips?"
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What did you do to them to make them asian style other than the sesame seeds and chives? I love me some asian ribs. I've got a pretty good recipe, but would always like to try something new. 

 
TheFanatic said:
What did you do to them to make them asian style other than the sesame seeds and chives? I love me some asian ribs. I've got a pretty good recipe, but would always like to try something new. 
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Rub included Chinese five-spice (star anise, black pepper, cloves, cinnamon, fennel), ginger and turmeric (plus salt, brown sugar, paprika and red pepper flake)

Sauce made with hoisin, soy, ginger and garlic (along with sugar, ketchup, lemon juice and honey)

I can post the exact recipes I used - I found them on the web someplace.  Loosely based on a Traeger page and some other sources, and cobbled together.

 
heckmanm said:
Rub included Chinese five-spice (star anise, black pepper, cloves, cinnamon, fennel), ginger and turmeric (plus salt, brown sugar, paprika and red pepper flake)

Sauce made with hoisin, soy, ginger and garlic (along with sugar, ketchup, lemon juice and honey)

I can post the exact recipes I used - I found them on the web someplace.  Loosely based on a Traeger page and some other sources, and cobbled together.
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Yes, please post the recipe. 

 
Five-spice powder (grind in a spice grinder or food processor)

2     whole star anise or 1 t ground anise 
2 t     whole black peppercorns 
2 t     whole cloves 
2     cinnamon sticks, broken into small pieces
2 t     fennel seeds
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Rub

1/4 C    brown sugar 
2 T    Chinese Five Spice 
1.5 T    paprika 
2 t     salt 
2 t     ground ginger 
1 t     red pepper flakes 
1 t     turmeric
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Sauce (I used powdered ginger and garlic because :lazy: and for smoother consistency)

1 T    hoisin sauce
½ C    soy sauce
½ C    sugar
½ C    ketchup
¼ C    lemon juice
3 T    honey
1 T    ginger, minced (or 1 t powder)
1 T    garlic, minced (or 1 t powder)
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I just ordered the Camp Chef Woodwind w/Sear Station, a grill cover, and some Hickory pellets. They'll be here the middle of next week and I can't wait to get smoking! I should have them in time for the long weekend, and am taking requests from the family about what they want. One thing I know for sure is there'll be some wings and ribs getting done next weekend at the very least.

 
joker said:
I just ordered the Camp Chef Woodwind w/Sear Station, a grill cover, and some Hickory pellets. They'll be here the middle of next week and I can't wait to get smoking! I should have them in time for the long weekend, and am taking requests from the family about what they want. One thing I know for sure is there'll be some wings and ribs getting done next weekend at the very least.
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You are gonna love it. Smoking two whole chickens even as we speak. 

 
Alright, my dad wants to smoke a brisket Memorial weekend.  Can anyone give me some guidance on knocking out a kick ### brisket?  I’ve done a bit of smoking, Dad very little, but neither of us has done brisket.  He’s got an electric vertical smoker.  Anyone with tips on how big of a brisket (either 4 adults / 2 kids or 6/5), prep, wood, and finally, the smoke itself?  Any insight would be greatly appreciated. Thanks!

 
SayWhat? said:
Alright, my dad wants to smoke a brisket Memorial weekend.  Can anyone give me some guidance on knocking out a kick ### brisket?  I’ve done a bit of smoking, Dad very little, but neither of us has done brisket.  He’s got an electric vertical smoker.  Anyone with tips on how big of a brisket (either 4 adults / 2 kids or 6/5), prep, wood, and finally, the smoke itself?  Any insight would be greatly appreciated. Thanks!
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Buy a whole packer brisket. Prime is best, CAB will do. Trim it up nice, leave 1/4 inch fat cap roughly. Season an hour or so before smoking with salt & pepper only. I prefer about a 6:1 pepper to salt ratio. Smoke at 250-275 until just past the stall, spritzing with beer or just about any liquid to keep it nice and Amber. After the stall (past 180) wrap in unwaxed butcher paper and start probing it right through the paper after it hits 200+ in the center of the flat. Pull it when the probe feels like it's going through butter. Wrap in towels and put in cooler for an hour or two. Slice against the grain, pencil wide. I prefer Oak for beef. If in doubt, go watch the Aaron Franklin videos on Youtube.

 
Ok - wood issue here.

Getting wood in small quantities is a pain in the behind over here, a pallet is easy, but that'll take for ever to smoke

I have maybe two cubic feet of wood chips (hickory) that I bought at some point and stopped using after the fisrt try - it simply burned too fast.

If I go the minion method, how do I maximize the smoke time of the chips, soak and wrap in aluminum foil with holes on top or is there someother method that will save me from shovelling chips on there every fifteen minutes?

 
msommer said:
Ok - wood issue here.

Getting wood in small quantities is a pain in the behind over here, a pallet is easy, but that'll take for ever to smoke

I have maybe two cubic feet of wood chips (hickory) that I bought at some point and stopped using after the fisrt try - it simply burned too fast.

If I go the minion method, how do I maximize the smoke time of the chips, soak and wrap in aluminum foil with holes on top or is there someother method that will save me from shovelling chips on there every fifteen minutes?
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I was going to recommend you buy chunks but realized you still have a ####load of chips.  Why do you have that much?

I'd bag it and sell it.

 
SayWhat? said:
Alright, my dad wants to smoke a brisket Memorial weekend.  Can anyone give me some guidance on knocking out a kick ### brisket?  I’ve done a bit of smoking, Dad very little, but neither of us has done brisket.  He’s got an electric vertical smoker.  Anyone with tips on how big of a brisket (either 4 adults / 2 kids or 6/5), prep, wood, and finally, the smoke itself?  Any insight would be greatly appreciated. Thanks!
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This is my normal brisket routine

http://virtualweberbullet.com/brisket4.html

 
Ron Swanson said:
Buy a whole packer brisket. Prime is best, CAB will do. Trim it up nice, leave 1/4 inch fat cap roughly. Season an hour or so before smoking with salt & pepper only. I prefer about a 6:1 pepper to salt ratio. Smoke at 250-275 until just past the stall, spritzing with beer or just about any liquid to keep it nice and Amber. After the stall (past 180) wrap in unwaxed butcher paper and start probing it right through the paper after it hits 200+ in the center of the flat. Pull it when the probe feels like it's going through butter. Wrap in towels and put in cooler for an hour or two. Slice against the grain, pencil wide. I prefer Oak for beef. If in doubt, go watch the Aaron Franklin videos on Youtube.
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Ron nailed it here. Basically what he said with pictures. 

 
So my weekend consisted of sweating my balls off at Memphis in May. Actually, that was the one and only downside to that event. It was such an amazing time. @[icon] and his crew are the kings of that thing. Holy crap does he throw a party. Like nothing I've ever seen. Go check out his Memphis in May thread and realize all the pics and descriptions he gives, just don't do it justice. You have to see it to believe and I believe. 

The biggest take away from the weekend for me is seeing yet again that BBQ people are the best people on the planet. From hanging around Icon and his crew (someone I only really knew electronically before last weekend) to partying with two of the eventual first place finishers and the GC and being treated like family by not just them but pretty much everyone I met down there from old friends to new. I stumbled into this one booth (Swinos) just as they were pulling their beef off to turn in. I took a bunch of stills and film, sampled a ton, and a few hours later those guys were World Champs in Beef. The next day, I walk into the Shed's booth as they are dressing their hog. A few hours later, they are world champs whole hog and grand champions of MiM. So friggin amazing. 

The entire time I was there, I didn't have to pay for a beer or a bite of food. Breakfast at the hotel and nothing but grazing the rest of the day as people hand over sample after sample and beer after beer. Again, BBQ people are the best.

That being said, I left a day early. It's a marathon. Walking a TON and not sitting much at all wrecked my back and dad's feet. The heat didn't help any and Saturday was supposed to be the hottest day down there so we checked out Saturday morning, hung out till mid afternoon and booked it back to the Lou. 

After hanging with my kids till late, I made myself a nice prime grade steak on Saturday night and then yesterday made a monster tomahawk and some cowboy pork chops for a post for the website. Just another day chilling with my dad around the grill, ball game on in the background and having an adult libation.  :banned:

 
TheFanatic said:
I think I'm going to do a FAT steak this weekend. Maybe a pair of tomahawks and have the in laws over. Anyone cooking anything this weekend?
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How long are you typically cooking these for?  My local Sam's has been carrying them.  I find myself staring at it in awe and then passing it up for their filets, which are fantastic, but I wouldn't mind giving one of those monsters a turn over the coals.

 
Grahamburn said:
How long are you typically cooking these for?  My local Sam's has been carrying them.  I find myself staring at it in awe and then passing it up for their filets, which are fantastic, but I wouldn't mind giving one of those monsters a turn over the coals.
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Never cook to time. Cook to temp. Here's what you do, season them, cook them indirect with some oak or pecan. When the steaks hit 10-15 below your target temp, pull them from the grill and crank up the fire. When the grill hits 500, sear each side (and the edges) and then plate. Reverse seared tomahawks. Be careful, there's no going back from this method. You know what they say. Once you Reverse Sear, you don't go back. 

 
TheFanatic said:
Never cook to time. Cook to temp. Here's what you do, season them, cook them indirect with some oak or pecan. When the steaks hit 10-15 below your target temp, pull them from the grill and crank up the fire. When the grill hits 500, sear each side (and the edges) and then plate. Reverse seared tomahawks. Be careful, there's no going back from this method. You know what they say. Once you Reverse Sear, you don't go back. 
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I know, I know.

I just typically cook a lot more by feel when I’m going with a steak on a grill versus a large piece of meat like this that I’d usually put on my smoker. A giant tomahawk is a different animal. Well, same animal, but you know what I mean.

I figured it was similar to a reverse sear on a prime rib. 

We’re supposed to have a tropical storm this weekend in Florida. I think I’ll fire up the grills and watch it rain. 

 
Grahamburn said:
I know, I know.

I just typically cook a lot more by feel when I’m going with a steak on a grill versus a large piece of meat like this that I’d usually put on my smoker. A giant tomahawk is a different animal. Well, same animal, but you know what I mean.

I figured it was similar to a reverse sear on a prime rib. 

We’re supposed to have a tropical storm this weekend in Florida. I think I’ll fire up the grills and watch it rain. 
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I can't give a time because it's dependent on the weight of the steak and the temp of the grill, two things I don't know. 

 
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