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***Official Grilling and Smoking Thread*** (3 Viewers)

Hawks64 said:
Ribs and Tri-tip for me.
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So two slabs regular BBQ rub, 2 slabs my kalua style, 1 jerk and 1 sweet heat (@TheFanatics version but with my own cajun rub) and then two tri-tips with my Santa Maria rub. Going to be fun as long as I can dodge the rain drops.

 
Any worries about smoking in thunderstoms?  we have low risk of thunderstorms tomorrow.  going to do a pork butt.  is my WSM going to potentially attract lightening?  :unsure:

 
CletiusMaximus said:
I have about 5 pounds of pork belly, but its cut into strips. Its essentially uncured bacon, not a thick block. I was going to put some rub on it, grill, and just serve it as an app.  Looking for suggestions.  I was going to do @TheFanatic's recipe but can't cut it into cubes.

Also, looking for a good pork rub I can buy on Amazon.  I'm too damn busy this summer to keep making my own.  I had a large batch of memphis dust in my freezer that I just finished off today, decided I should just try to find something good to buy.

tia
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Why wouldn’t you make your own rub?  Just askin’  

 
Wild Young Billy said:
Why wouldn’t you make your own rub?  Just askin’  
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There are some good rubs out there.  I have used the oakridge rubs and they are solid.  90% of the time i use my home made rubs.  Either texas style(Salt and pepper) or a more savory brown sugar, paprika, salt and pepper based salt. 

 
Wild Young Billy said:
Why wouldn’t you make your own rub?  Just askin’  
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:shrug:  most folks on the competition circuit are using packaged rubs/sauces or slight modifications on packaged Ribs/sauces. I used to make my own but buy premade now for pork and poultry. For beef I modify an existing mix. 

 
I used to buy it but found an awesome local spice place, their spices are so much better than what you can find in most pre-made rubs so I make my own now. Plus with all of the cooking I do now I have to have the spices anyway so I just make things in a large batch and store in a glass mason jar with an airtight lid.

 
Partied too hard last night so didn’t have time to fire up the smoker today.  Just burgers and brats.  

For thise with a Weber kettle, how hot does your handle get?  I can’t pull the lid from mine without a glove. 

 
Best portable charcoal grill? Will be hauled in a trunk of a car primarily. 

Or would it be better to just get a $30 grill at Walmart and trash it after my week at the cabin? 

 
Beef Ravioli said:
Best portable charcoal grill? Will be hauled in a trunk of a car primarily. 

Or would it be better to just get a $30 grill at Walmart and trash it after my week at the cabin? 
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Second option.  You might get to cabin and find $30 grill already there from last week.

 
In my experience with summer rental places the only thing i might bring with me is a charcoal chimney. They tend tend to come stocked with cheap grills, charcoal and (cough) lighter fluid. 

 
shuke said:
Partied too hard last night so didn’t have time to fire up the smoker today.  Just burgers and brats.  

For thise with a Weber kettle, how hot does your handle get?  I can’t pull the lid from mine without a glove. 
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My handle doesn't get real hot. My grill will be @ 500 degrees and the handle being hot isn't an issue. It has the gray plastic covers on the actual handle. Pretty similar to my WSM.

 
JaxBill said:
In my experience with summer rental places the only thing i might bring with me is a charcoal chimney. They tend tend to come stocked with cheap grills, charcoal and (cough) lighter fluid. 
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This place only has a gas grill and I am not a fan of gas grills. I wouldn’t mind having a portable charcoal grill if it ends up being a something I think I may use again. 

 
The newer versions of the Weber kettle have the handle a bit further way (ie longer metal frame) and have a small heat shield.

 
My Traeger bit the dust yesterday (auger issues) after 10 great years.  Had to smoke 3 racks of ribs on my Kamado Joe.  First time doing this and worked out great with no problems maintaining temp.

Time for the Timberline series!

 
Bucky86 said:
Grill guys...

Any thoughts on BBQing a whole fish on a gas grill? Has anyone done that before? 

Any tips and advice?
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What do you mean by whole fish?  Like not cut in half at all, head and fins etc still attached?

I have done walleye and salmon on a cedar plank on my weber before and they turned out pretty great. I feel like you’re talking about something more complex though?

 
Bucky86 said:
Like this
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These fish are cleaned, although not very well.  At least that's my opinion, based on the picture alone.  They were gutted, but only partially scaled.  We used to cook trout this way on a campfire, but only because we were just a group of guys fishing and didn't care much for the presentation. 

 
PinkydaPimp said:
What’s the best way to reheat pulled pork?
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I reheat in a skillet. I try to keep some of the jus from the cook to add some additional moisture. However I have done it without and it is still delicious...adds a little crunch. 

Also sometimes mix in some bbq when reheating.

 
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Bucky86 said:
Like this
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Some fish, like Kingfish, can be smoked for a little while because they are oilier.  But for the most part, you will want to cook your fish hot and fast whether on a grill, oven, stove, etc.  Overcooked fish is the worst. I do think baking, rather than grilling will probably retain more moisture and get it done quicker. Doesn't mean it can't be done on a grill, just keep the lid closed and use it like an oven.  I usually do whole fish in my gas oven for 45 minutes to an hour at 350.  These are typically very large 5-10 pound Grouper, Black Drum, etc. so you probably won't need as much time. Use a temp probe to figure out when to pull - 140-145.

 
acarey50 said:
Easy enough to also do on a gas grill? Any modifications to the directions I should consider.

Been looking at this recipe and the earlier posts over the last few months, and I think I may finally pick some pork belly up from Costco to give it a whirl, but I've only got my Weber Genesis.
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@TheFanatic Curious as to your thoughts on this - thinking of trying to give it a go on Sunday if you think it could work

 
Just ordered a 10lb packer brisket to smoke on my Masterbuilt electric - I'm really torn on when to start it.  I want to ideally eat it for dinner tomorrow.  I know you cook to temp not time.  I also know I'll need to babysit it for the first 3 hours or so to refill the wood chips.

  • I can start it tonight after I get back from dinner with some friends.  Likely 9-10:00...means I'll be up till 1:00 or so adding chips.  Then it can sit and smoke till the stall before I wrap.  Risk is that it's done at noon and we're nowhere ready to eat.
  • I can start it EARLY tomorrow AM (5:00 or so) - meaning I'll babysit it for a little bit, and then it just cooks for the rest of the day.  Risk is that it's not done till late and everybody is hangry.
Thoughts?

 
Fat Nick said:
Just ordered a 10lb packer brisket to smoke on my Masterbuilt electric - I'm really torn on when to start it.  I want to ideally eat it for dinner tomorrow.  I know you cook to temp not time.  I also know I'll need to babysit it for the first 3 hours or so to refill the wood chips.

  • I can start it tonight after I get back from dinner with some friends.  Likely 9-10:00...means I'll be up till 1:00 or so adding chips.  Then it can sit and smoke till the stall before I wrap.  Risk is that it's done at noon and we're nowhere ready to eat.
  • I can start it EARLY tomorrow AM (5:00 or so) - meaning I'll babysit it for a little bit, and then it just cooks for the rest of the day.  Risk is that it's not done till late and everybody is hangry.
Thoughts?
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With the first option you can wrap it in an old towel, put it in a cooler and hold it for a few hours.

 
Fat Nick said:
Just ordered a 10lb packer brisket to smoke on my Masterbuilt electric - I'm really torn on when to start it.  I want to ideally eat it for dinner tomorrow.  I know you cook to temp not time.  I also know I'll need to babysit it for the first 3 hours or so to refill the wood chips.

  • I can start it tonight after I get back from dinner with some friends.  Likely 9-10:00...means I'll be up till 1:00 or so adding chips.  Then it can sit and smoke till the stall before I wrap.  Risk is that it's done at noon and we're nowhere ready to eat.
  • I can start it EARLY tomorrow AM (5:00 or so) - meaning I'll babysit it for a little bit, and then it just cooks for the rest of the day.  Risk is that it's not done till late and everybody is hangry.
Thoughts?
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I'd do the first option. Its much better to finish early and let it sit in a cooler than to have everyone waiting for the brisket to reach temp, possibly causing you to take it off before its ready.  If wrapped properly a brisket can sit in a cooler for 4 hours or more and come out piping hot and ready to slice.  There are few things that cause me greater anxiety than when my cook is not quite done and guests are waiting, wife is giving me the stinkeye ...

 
CletiusMaximus said:
I'd do the first option. Its much better to finish early and let it sit in a cooler than to have everyone waiting for the brisket to reach temp, possibly causing you to take it off before its ready.  If wrapped properly a brisket can sit in a cooler for 4 hours or more and come out piping hot and ready to slice.  There are few things that cause me greater anxiety than when my cook is not quite done and guests are waiting, wife is giving me the stinkeye ...
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this.  Briskets often take longer than you expect.  give yourself plenty of cushion. 

 
CletiusMaximus said:
I'd do the first option. Its much better to finish early and let it sit in a cooler than to have everyone waiting for the brisket to reach temp, possibly causing you to take it off before its ready.  If wrapped properly a brisket can sit in a cooler for 4 hours or more and come out piping hot and ready to slice.  There are few things that cause me greater anxiety than when my cook is not quite done and guests are waiting, wife is giving me the stinkeye ...
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THIS is what happened the 1st time I did one.  Thanks all.  That's what I'll do.

 
My son and I caught a massive king salmon on Lake Michigan on Wednesday that I need to get on the grill tonight, or tomorrow at latest.  I don't want to freeze any of it. The problem is neither my wife nor I are in the mood to host guests - just due to party fatigue from the past week or so - and I've got way more than we can eat.

 
CletiusMaximus said:
My son and I caught a massive king salmon on Lake Michigan on Wednesday that I need to get on the grill tonight, or tomorrow at latest.  I don't want to freeze any of it. The problem is neither my wife nor I are in the mood to host guests - just due to party fatigue from the past week or so - and I've got way more than we can eat.
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I'll be over to help you out.  What time is dinner? 

You said you don't want to host guests, so if you just want to have a plate ready, I'll grab it and go.  :D

 
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