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

ditka...mike ditka said:
My wife and I just moved into a new place in Chicago with a smallish patio but big enough I am able to fit a Weber Genesis e-210 on it.  I know its an entry level grill for Weber and Ive just scanned the last few pages and realize I can’t do some of the things you guys are talking about here, but I am excited to start learning to grill like someone who knows what they are doing.  Previously I just turned the grill on, threw the meat on, and eyeballed it. Looking forward to learning a lot from everyone here and cooking more than burgers and chicken!   

If anyone has any helpful tips for a beginner im all ears.  And if there are certain posts I should go read in the 119 page thread let me know.  

One question I do have, is the I-Grill 3 thermometer worth it?  Seems like a great deal for only $99, especially for someone who cant just cook from feel yet.

ITS GRILLING SEASON!
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Don't know much about the I-Grill, I'm a thermapen  guy and yes I feel they are worth the money

 
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Megla said:
Don't know much about the I-Grill, I'm a thermapen  guy and yes I feel they are worth the money
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Same here. Get the thermapen. The MK4 is like $120, but they have deals all the time on them and the older model is something like $80 and goes on sale a lot. Pretty sure I just got an email from them asking me for content for their 4th of July newsletter which will likely have a sale in it. 

 
beer 30 said:
Stupid question, the Cajun Sweet Heat ribs, would that recipe work with beef ribs as well as it does for pork?
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S&P and smoke are all you need on Beef.  Anything else actually detracts.  I know it's counter-intuitive and there just has to be some super secret seasoning blend but trust me, try it just once. Please? Go crazy with all the different flavors on Pork or Chicken.  Those are the perfect platforms.  Leave beef to its own glory.

 
TheFanatic said:
Same here. Get the thermapen. The MK4 is like $120, but they have deals all the time on them and the older model is something like $80 and goes on sale a lot. Pretty sure I just got an email from them asking me for content for their 4th of July newsletter which will likely have a sale in it. 
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Didn't realize til just now that I'm not supposed to use the Thermoworks DOT for grilling.  Oops. 

 
TheFanatic said:
Same here. Get the thermapen. The MK4 is like $120, but they have deals all the time on them and the older model is something like $80 and goes on sale a lot. Pretty sure I just got an email from them asking me for content for their 4th of July newsletter which will likely have a sale in it. 
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Thermal pen vs. the thermal pop!?!?  Anyone have experience with both and can shed some light as to the differences.  

 
odin33 said:
Thermal pen vs. the thermal pop!?!?  Anyone have experience with both and can shed some light as to the differences.  
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I've got a couple of the pops. I keep one in the drawer of one of my grills outside in case I forget to bring my pen with me. It's a little slower than the thermapen. That's about all I can tell in terms of a difference. 

I might do a side by side with the pen and the pop. Validate the temps and see if there is much difference. 

 
TheFanatic said:
I've got a couple of the pops. I keep one in the drawer of one of my grills outside in case I forget to bring my pen with me. It's a little slower than the thermapen. That's about all I can tell in terms of a difference. 

I might do a side by side with the pen and the pop. Validate the temps and see if there is much difference. 
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Thermapop is +/- 2 degrees, Thermapen is .7 degrees. Pop is slower but not in any significant way, no way I can justify the difference in cost when it's grilling or smoking.

 
Hawks64 said:
Thermapop is +/- 2 degrees, Thermapen is .7 degrees. Pop is slower but not in any significant way, no way I can justify the difference in cost when it's grilling or smoking.
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Thanks hawks. At almost a 3-1 ratio for the older version of the pen, it's an easy choice given this information. 

 
Spent a couple of hours today catching up on this thread from December. Great work in here gents!

Pork Belly Burnt Ends are clearly next on the list! I've been planning on a tri-tip soon and the recent baked beans discussion was timely as well.

:thumbup:

Planning on some pesto-crusted salmon today. Hopefully the rain holds off.

 
ditka...mike ditka said:
My wife and I just moved into a new place in Chicago with a smallish patio but big enough I am able to fit a Weber Genesis e-210 on it.  I know its an entry level grill for Weber and Ive just scanned the last few pages and realize I can’t do some of the things you guys are talking about here, but I am excited to start learning to grill like someone who knows what they are doing.  Previously I just turned the grill on, threw the meat on, and eyeballed it. Looking forward to learning a lot from everyone here and cooking more than burgers and chicken!   

If anyone has any helpful tips for a beginner im all ears.  And if there are certain posts I should go read in the 119 page thread let me know.  

One question I do have, is the I-Grill 3 thermometer worth it?  Seems like a great deal for only $99, especially for someone who cant just cook from feel yet.

ITS GRILLING SEASON!
Click to expand...
For a small grill, that's a good one. Should be great for sous-vide + sear applications like steaks because Weber's can get plenty hot. Also great for hot & fast cooks like poultry and burgers. It may be too small to do low & slow smoking but you'll have to experiment.  For low & slow on a gas grill you turn off one side and put the meat there and the adjust overall temperature with the other burner. Like an oven.  And the Weber is fairly well insulated for a gasser so that helps.  But with only two burners you may not be able to get the meat far enough away from the hot side.  Try it and see.  Have fun!

 
jamny said:
Pork Belly Burnt Ends are clearly next on the list! 
Click to expand...
I'll try to emulate them with a not so fatty cut that is in season now. Locally called spareribs but is from near the ribs not the actual ribs. It does have some cartilage from the ribs though

 
msommer said:
I'll try to emulate them with a not so fatty cut that is in season now. Locally called spareribs but is from near the ribs not the actual ribs. It does have some cartilage from the ribs though
Click to expand...
I've made fanatics burnt ends probably 3 times over the past couple months. I swear I never read the recipe clearly/thoroughly enough  despite it being in the perfect format. Take that back, I was nails on once and the rants and raves are legit. 

Side note was it's allowed me to "experiment":

Yes, trim some fat if using pork belly. (I forgot this past time and while still tasty, they weren't the lights out nuggets of awesomeness).

Also last time didn't read the portions were for ~10 pounds when I had only cut up about half that. Took about three seconds after I dumped the rub and oil to figure that out. No real damage, just wasteful. Of course the sauce was also too much, but figured WTH why not. Nice side affect was having them stay moist (just a touch of chewy- in my house we like 'chewy' bacon). Sauce didn't caramelize as much, but something to tinker with if desired. Still came out awesome.

Note: treat these as an appetizer

Picked up a brisket awhile back, I think that's next. From folks here I'm hearing S&P and let it ride. I'll get the weight tonight but how long could i expect overall cook time for say 4 pounds.

 
odin33 said:
I've made fanatics burnt ends probably 3 times over the past couple months. I swear I never read the recipe clearly/thoroughly enough  despite it being in the perfect format. Take that back, I was nails on once and the rants and raves are legit. 

Side note was it's allowed me to "experiment":

Yes, trim some fat if using pork belly. (I forgot this past time and while still tasty, they weren't the lights out nuggets of awesomeness).

Also last time didn't read the portions were for ~10 pounds when I had only cut up about half that. Took about three seconds after I dumped the rub and oil to figure that out. No real damage, just wasteful. Of course the sauce was also too much, but figured WTH why not. Nice side affect was having them stay moist (just a touch of chewy- in my house we like 'chewy' bacon). Sauce didn't caramelize as much, but something to tinker with if desired. Still came out awesome.

Note: treat these as an appetizer

Picked up a brisket awhile back, I think that's next. From folks here I'm hearing S&P and let it ride. I'll get the weight tonight but how long could i expect overall cook time for say 4 pounds.
Click to expand...
First :hifive:  on the chewy bacon

On the brisket. How long? Till it hits 203. HTH

 
odin33 said:
I've made fanatics burnt ends probably 3 times over the past couple months. I swear I never read the recipe clearly/thoroughly enough  despite it being in the perfect format. Take that back, I was nails on once and the rants and raves are legit. 

Side note was it's allowed me to "experiment":

Yes, trim some fat if using pork belly. (I forgot this past time and while still tasty, they weren't the lights out nuggets of awesomeness).

Also last time didn't read the portions were for ~10 pounds when I had only cut up about half that. Took about three seconds after I dumped the rub and oil to figure that out. No real damage, just wasteful. Of course the sauce was also too much, but figured WTH why not. Nice side affect was having them stay moist (just a touch of chewy- in my house we like 'chewy' bacon). Sauce didn't caramelize as much, but something to tinker with if desired. Still came out awesome.

Note: treat these as an appetizer

Picked up a brisket awhile back, I think that's next. From folks here I'm hearing S&P and let it ride. I'll get the weight tonight but how long could i expect overall cook time for say 4 pounds.
Click to expand...
If its only 4 pounds it is likely you have just half of the brisket, probably the flat.  This is the less fatty part of the brisket.  It will typically cook a little faster than a whole brisket or the other part of the brisket called the point.  The 203 mentioned above is a good guideline but let your probe be your guide.  The second you can probe it with little resistance (like buttah), pull it.  The flat will dry out much more quickly than the point.  Slice it pencil thickness, perpendicular to the muscle grain just like fajitas.  Don't slice it all at once.  Slice it "to order" as again, this cut dries fast, especially after it is sliced.

 
Ron Swanson said:
If its only 4 pounds it is likely you have just half of the brisket, probably the flat.  This is the less fatty part of the brisket.  It will typically cook a little faster than a whole brisket or the other part of the brisket called the point.  The 203 mentioned above is a good guideline but let your probe be your guide.  The second you can probe it with little resistance (like buttah), pull it.  The flat will dry out much more quickly than the point.  Slice it pencil thickness, perpendicular to the muscle grain just like fajitas.  Don't slice it all at once.  Slice it "to order" as again, this cut dries fast, especially after it is sliced.
Click to expand...
This is an outstanding tip.

 
Ron Swanson said:
If its only 4 pounds it is likely you have just half of the brisket, probably the flat.  This is the less fatty part of the brisket.  It will typically cook a little faster than a whole brisket or the other part of the brisket called the point.  The 203 mentioned above is a good guideline but let your probe be your guide.  The second you can probe it with little resistance (like buttah), pull it.  The flat will dry out much more quickly than the point.  Slice it pencil thickness, perpendicular to the muscle grain just like fajitas.  Don't slice it all at once.  Slice it "to order" as again, this cut dries fast, especially after it is sliced.
Click to expand...
ignore me, cant read and don't know how to delete a post

 
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Ron Swanson said:
If its only 4 pounds it is likely you have just half of the brisket, probably the flat.  This is the less fatty part of the brisket.  It will typically cook a little faster than a whole brisket or the other part of the brisket called the point.  The 203 mentioned above is a good guideline but let your probe be your guide.  The second you can probe it with little resistance (like buttah), pull it.  The flat will dry out much more quickly than the point.  Slice it pencil thickness, perpendicular to the muscle grain just like fajitas.  Don't slice it all at once.  Slice it "to order" as again, this cut dries fast, especially after it is sliced.
Click to expand...
My local butcher always sells the flat only, which usually isn't an issue since it's mostly just me and my wife. I've done it like 3 times and they come out very good but not amazing. Is it possible to make a flat as good as a full packer? Or does the fact that it is less fatty hinder the quality at the end no matter what you do.

 
jamny said:
My local butcher always sells the flat only, which usually isn't an issue since it's mostly just me and my wife. I've done it like 3 times and they come out very good but not amazing. Is it possible to make a flat as good as a full packer? Or does the fact that it is less fatty hinder the quality at the end no matter what you do.
Click to expand...
A flat will never be as good as the point. It also has a much smaller window to get it perfect. Still, it can be very, very good. 

 
TheFanatic said:
A flat will never be as good as the point. It also has a much smaller window to get it perfect. Still, it can be very, very good. 
Click to expand...
That's what I figured. I mean, my wife loves it and I think it's very good but always seems just a little bit off the mark in terms of juiciness.

 
jamny said:
That's what I figured. I mean, my wife loves it and I think it's very good but always seems just a little bit off the mark in terms of juiciness.
Click to expand...
My best tip is to take to 200-203 and then pull it out, wrap in foil and then a towel and put in a microwave, oven or cooler 2 hours before eating. Just let it stew in it's own juices while insulated. 

 
TheFanatic said:
My best tip is to take to 200-203 and then pull it out, wrap in foil and then a towel and put in a microwave, oven or cooler 2 hours before eating. Just let it stew in it's own juices while insulated. 
Click to expand...
I usually do all that except only keep it about an hour in a cooler. I'll try 2 hours next time but it's tough to wait that long. :D  thx.

 
jamny said:
My local butcher always sells the flat only, which usually isn't an issue since it's mostly just me and my wife. I've done it like 3 times and they come out very good but not amazing. Is it possible to make a flat as good as a full packer? Or does the fact that it is less fatty hinder the quality at the end no matter what you do.
Click to expand...
It’s a personal thing. I personally think the a full packer to include the point or fatty end is by far the best. But other people like the lean or flat. I’d do a full packer and see for yourself.

Another thing that makes a GIANT difference is using Prime grade. Costco often has it. Buying Prime grade Brisket will somehow magically transform your BBQ ability ;)  

 
Joe Bryant said:
Another thing that makes a GIANT difference is using Prime grade. Costco often has it. Buying Prime grade Brisket will somehow magically transform your BBQ ability ;)  
Click to expand...
EXCELLENT point. The only way to get the flat fattier is to buy higher grade. I joined Costco just for that prime grade section over in the corner of mine. 

 
jamny said:
My local butcher always sells the flat only, which usually isn't an issue since it's mostly just me and my wife. I've done it like 3 times and they come out very good but not amazing. Is it possible to make a flat as good as a full packer? Or does the fact that it is less fatty hinder the quality at the end no matter what you do.
Click to expand...
I'd have to assume butchers are buying whole packers, so if they only sell the flat, where does the point go? Ground beef? Or is the butcher keeping all that delicious pointy goodness for himself?

 
The Thermoworks offices and store are like 10 minutes from my office here in Utah.  They have open box specials all of hte time that I can just run over and grab.  Good stuff.

 
Joe Bryant said:
It’s a personal thing. I personally think the a full packer to include the point or fatty end is by far the best. But other people like the lean or flat. I’d do a full packer and see for yourself.

Another thing that makes a GIANT difference is using Prime grade. Costco often has it. Buying Prime grade Brisket will somehow magically transform your BBQ ability ;)  
Click to expand...
I'm pretty sure I checked last time and it was Prime. I have to pre-order from my local butcher since brisket isn't very common here in Queens. I'll make sure next time. thx!

 
heckmanm said:
I'd have to assume butchers are buying whole packers, so if they only sell the flat, where does the point go? Ground beef? Or is the butcher keeping all that delicious pointy goodness for himself?
Click to expand...
The ones I get are pre-ordered and cryovaced. He doesn't stock them normally.

 
Mad Cow said:
The Thermoworks offices and store are like 10 minutes from my office here in Utah.  They have open box specials all of hte time that I can just run over and grab.  Good stuff.
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No ####? I've worked with them for years on different stuff and finally got to meet the VP I've worked with the last few years at Memphis in May. Super nice guy. Although the long sleeved corporate shirt he was to MiM was a poor choice. That dude was warm...

 
In work, they're having a barbecue contest in a few weeks. But the twist is that All Meat must be pulled. ("Honey this meat isn't going to pull itself...HEYYYOOOO!")

Considering this is the South, I'm sure there will be plenty of pulled pork. I've done pulled chicken, which is very good but not sure how to jazz it up.

So I'm leaning on doing pulled beef (chuck roast),  The recipes for Pepper Stout Beef look good and it would be something I could do the day before and reheat at work. Recipe calls for salt and pepper. Any good beef rub I could use to augment? If I'm reheating, do I refrigerate in the juices or will that make it too mushy? Is there any side I could put under the chuck roast the first couple hours before it is put in the pan that I could reheat later(potatoes maybe)?

Contest isn't for a few weeks and I''ve never done chuck roast in the smoker so I'll do a dry run in the next couple weekends.

Pepper Stout Beef

 
JaxBill said:
In work, they're having a barbecue contest in a few weeks. But the twist is that All Meat must be pulled. ("Honey this meat isn't going to pull itself...HEYYYOOOO!")

Considering this is the South, I'm sure there will be plenty of pulled pork. I've done pulled chicken, which is very good but not sure how to jazz it up.

So I'm leaning on doing pulled beef (chuck roast),  The recipes for Pepper Stout Beef look good and it would be something I could do the day before and reheat at work. Recipe calls for salt and pepper. Any good beef rub I could use to augment? If I'm reheating, do I refrigerate in the juices or will that make it too mushy? Is there any side I could put under the chuck roast the first couple hours before it is put in the pan that I could reheat later(potatoes maybe)?

Contest isn't for a few weeks and I''ve never done chuck roast in the smoker so I'll do a dry run in the next couple weekends.

Pepper Stout Beef
Click to expand...
Fantatic has an article on pulled brisket on his site.  Hard to beat brisket. . .

 
JaxBill said:
In work, they're having a barbecue contest in a few weeks. But the twist is that All Meat must be pulled. ("Honey this meat isn't going to pull itself...HEYYYOOOO!")

Considering this is the South, I'm sure there will be plenty of pulled pork. I've done pulled chicken, which is very good but not sure how to jazz it up.

So I'm leaning on doing pulled beef (chuck roast),  The recipes for Pepper Stout Beef look good and it would be something I could do the day before and reheat at work. Recipe calls for salt and pepper. Any good beef rub I could use to augment? If I'm reheating, do I refrigerate in the juices or will that make it too mushy? Is there any side I could put under the chuck roast the first couple hours before it is put in the pan that I could reheat later(potatoes maybe)?

Contest isn't for a few weeks and I''ve never done chuck roast in the smoker so I'll do a dry run in the next couple weekends.

Pepper Stout Beef
Click to expand...
Looks similar to Italian Pulled Beef which is very good using Chuck as well.

Also, take a look for Bourbon soaked Chuck Roast recipes.

 
I have never smoked a chuck roast before, but am going to give it a shot on Sunday.  Figure some great shredded beef sandwiches could be fantastic.

 
Mad Cow said:
I have never smoked a chuck roast before, but am going to give it a shot on Sunday.  Figure some great shredded beef sandwiches could be fantastic.
Click to expand...
Every now and then I’ll get ready to proclaim pork as the best meat, then I’ll make some beef and be reminded of the true king...make a few good racks of ribs and think “man, can this get any better?!”, then smoke some beef short ribs and just yell “MEAT!” as I devour that buttery goodness.  Same with pulled pork vs pulled beef.  I think someone alluded to it further up thread, pork is great for experimentation with spices and flavors.  Beef is beef and speaks for itself

Anywho, smoked chuck is the ##### and make you some homemade horseradish mayo to go with it 

 
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