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

Brony said:
First time all summer doing proper bratwurst.  Beer bath first, then grill. Always a healthy debate on the order of the these 2 steps, but either way it is a good day. 
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Please elaborate on the beer bath because if it's what I think it is, then either order of the two steps is wrong. 

 
After spending 9 days in Disney in AUGUST, I managed to somehow avoid heat stroke and make it home alive. I got back late Thursday night and couldn't wait to grill on Friday. My wife had a girls night planned so me and the kids had steak and watched a movie. A FAT NY Strip and two thiner Rib Eyes. I reverse seared the NY Strip for about 45 minutes and the Rib Eyes for about 15 minutes and then seared them all. My kids normally inhale steak but they only pecked at it this time. Found out that they had been snacking ahead of dinner. My wife's family are grazers/snackers. I was raised to wait till dinner. Ah well. Made for awesome steak and eggs on Sunday morning. 

Saturday night it was ribs. One slab with a simple Meat Mitch rub and the other half slab I had, I jerked. Got a few bones left for lunch at work this week. Can't wait!

 
I'm pleased with my first brisket.  Roughly followed a recipe from grillinfools and cooked it an aluminum pan at 300 with briquettes and a chunk of oak. I mopped it every 45 minutes or so and  I covered it with foil when it was 165.  At 195 the probe met a decent amount of resistance.  At 203 I got first hand experience of 'sliding in like butter' and pulled it and let it rest for 45 minutes.

It was tender and the wife and kids absolutely loved it.  I was disappointed with the minimal smoke ring and lack of bark.  All in all a solid first time effort but definitely will use butcher paper for my next attempt. 

I've learned so much from this thread :thumbup:

 
One more question for you pellet smoker guys:

I’ve seen Camp Chef mentioned and Traeger, but is there a big enough difference in quality that should dissuade from the more economic Pit Boss option? I still have every intention of buying the Gateway Drum Smoker and I’ve found a local dealer so now I won’t have to pay for shipping.  I am becoming much more open to the idea of pellet smoker for weeknight versatility, but finances just won’t allow for 2 near $1k purchases

 
That one guy said:
One more question for you pellet smoker guys:

I’ve seen Camp Chef mentioned and Traeger, but is there a big enough difference in quality that should dissuade from the more economic Pit Boss option? I still have every intention of buying the Gateway Drum Smoker and I’ve found a local dealer so now I won’t have to pay for shipping.  I am becoming much more open to the idea of pellet smoker for weeknight versatility, but finances just won’t allow for 2 near $1k purchases
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I hear great things about Rec-Tec.  And they have some lower dollar options.

 
TheFanatic said:
Please elaborate on the beer bath because if it's what I think it is, then either order of the two steps is wrong. 
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beer bath: put brats in hot beer and cook for ~10 minutes.  Also the way that I want to die. 

 
Brony said:
beer bath: put brats in hot beer and cook for ~10 minutes.  Also the way that I want to die. 
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Let's talk about cooking meat in hot liquid. When I drop a chicken into a pot of boiling water, am I making tasty chicken or tasty liquid? I'm making soup by leaching the flavor out of the meat and into the liquid. Feel free to marinate in beer, but the better brat is not the one boiled in anything before being cooked. Soak it in beer over night and then smoke the brats, low and slow at under 250 degrees, not hot and fast like most people do. 

 
Ron Swanson said:
That one guy said:
One more question for you pellet smoker guys:

I’ve seen Camp Chef mentioned and Traeger, but is there a big enough difference in quality that should dissuade from the more economic Pit Boss option? I still have every intention of buying the Gateway Drum Smoker and I’ve found a local dealer so now I won’t have to pay for shipping.  I am becoming much more open to the idea of pellet smoker for weeknight versatility, but finances just won’t allow for 2 near $1k purchases
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I hear great things about Rec-Tec.  And they have some lower dollar options.
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So I looked at Rec-Tec, Camp Chef, Traeger and Louisiana Grill. Wound up with the Louisiana Grill from Costco that was 700 on sale, normally 800. The new Camp Chef Woodwind looks to be a great deal, and had that been an option when I got mine I likely would have gone with it.

 
Got through page 24. Man we’ve got a talkative bunch. Kinda cool to see folks grow with their experiences.  

Should be able to put a serious dent tomorrow while the mrs is doped up recovering. 

All I know is Friday or Saturday something is going on that smoker. 

 
TheFanatic said:
Let's talk about cooking meat in hot liquid. When I drop a chicken into a pot of boiling water, am I making tasty chicken or tasty liquid? I'm making soup by leaching the flavor out of the meat and into the liquid. Feel free to marinate in beer, but the better brat is not the one boiled in anything before being cooked. Soak it in beer over night and then smoke the brats, low and slow at under 250 degrees, not hot and fast like most people do. 
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Current method isn't broke, but I will give this a try some time. 

 
I got this stuff from a potential client that's a bacon rub. Going to try it out on ribs this weekend. Going to do one slab as bacon rub only and another as a major ingredient but not the only ingredient. Maybe chili powder, nutmeg, turbinado sugar, bacon rub. Just spit balling. 

 
odin33 said:
@bryhamm

Ok, I've gotten through the first 12 pages. (Apologies to anyone who's name I butchered, or post i skipped). Not as easy as I had hoped

Page  member  subject

2  36th chamber  burger recipe

2  fanatic  Chipotle prok steak tacos + tip

2 fanatic  mayo magic chicken, planked mayo chicken

3  bryhamm/megla   tips on brisket

3   keerock   propane leak/fill detector

3   Jaxbill   rub/sauce

3  keerock   bacon onion rings

3   Mr etched   banana boats

4  megla   mango jalapeno salsa

4  icon  thermometer

4  Jarok  thermapen mini

4  Neal   oak ridge rub

6  fanantic  Santa maria tritip/ribs/asian glaze

6  pinky/bobby flay  orange ginger short ribs

6  icon  brisket techniques

6  snitwitch  salmon recipe

6  softball guy/drifter  amazing ribs/dry brining

6  jamny  salmon recipe

7  megla  recipe link

8  EZ glider  Poboy tip

8  Buckfast  chicken marinade

8  fanatic  sliders

10  big john/megla  thermaworks

10 chaos commish  corn tortilla trick

11  VA703  Chicken BBQ

11 megla   Weber owner

12  VA 703 Brine (plus something I can;t make out scribbled on my sheet)

12 Jaxbill  orange soda wings
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ok, I used your updated post to grab the links.  I have included all of these in the OP.

 
odin33 said:
Working to translate into an excel doc. Pm me your email addy and I’ll shoot over a much better version. 

Wife has another surgery on the 15th so I should be able to knock out a few more pages. 
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No need for the email now.  I've updated the OP.

 
proninja said:
Also just FYI if you guys ever get into pizza, some green salsa as the sauce with pulled pork chopped up and a mexican cheese blend is damn tasty when you throw some sour cream on it after you cook it. 
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Oh, I'm into pizza. Just don't think I'll do it on a grill any time soon

 
There is at least one place that is famous for Pork Chops....Cooper's in Llano and "The Big Chop".  It's about as close to what Soulfly is asking about.  However, it is closer to grilled than smoked IMO.  Cooper's is a slightly different variation of BBQ than the Central TX style that is so popular now.  Cooper's uses burn ovens where they burn down wood into coals and then shovel the coals into pits where the meat is using long-handled spades.  This way they can vary the temp with coal quantity. So some products get more of a Hot and Fast and others get Low and Slow.  It's generally referred to as "Cowboy Style". Hard8 up in NTex is a clone of this and I'm sure there are others.

 
are you pizza guys using a peel, a baking sheet/stone or something else? Wife and kids are just kinda meh with all my smoking but everyone loves pizza.

Trying to set that hook as much as possible. 

Anyone making their own dough or just going store bought? Local Kroger has fresh but availablility is spotty.  

 
odin33 said:
are you pizza guys using a peel, a baking sheet/stone or something else? Wife and kids are just kinda meh with all my smoking but everyone loves pizza.

Trying to set that hook as much as possible. 

Anyone making their own dough or just going store bought? Local Kroger has fresh but availablility is spotty.  
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No pizza stone. Crust straight onto the grill and this works for any cooker and either fresh dough you roll out or a premade crust.

Get your cooker to about 400. Then either roll out your dough or get your premade crust out. Brush the entire top with oil and slap it on the cooker, oiled side down. Now oil the new top of the dough. Once it browns on the bottom, pull it off the cooker, slapping it browned side up and add your sauce, cheese and toppings. Put back on the grill and toast the new bottom. It takes twice as long to toast with all the toppings and sauce and such on top so close the lid. When the cheese is melted, the bottom will be browned and the crust will be WAY better than anything you can do on a stone. 

 
msommer said:
Making my Asian pulled pork sauce (and pulled pork, obviously) for forty crazy brewers this weekend. Wish me luck
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Everything gone in 45 minutes at the buffet. Seems like they liked it  :whistle:

 
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I’m smoking a couple racks of ribs. Anyone have a butter, honey, brown sugar ratio they can share? I want to try that in one of the racks. I’m also open to other ideas. Whatcha got? 

 
@TheFanatic or anyone else: I would like to smoke a portion of a pig. Will only be about six people but I would like the pig roast feel. Which part and where do I get that part from? Thanks! 

 
@TheFanatic or others using peach paper for brisket/larger cuts of meat. What length are you using? Is 18” enough or should I just go to 24” and be done with it? Tia

 
2 unrelated questions.

First, what do you guys for over-the-fire cooking when you go camping? I know this is the grilling thread, but the best "chefs" on the board are in here.  I'd welcome suggestions for foil packet meals, grilling on one of these, or making meals in a cast iron dutch oven.

Second, hatch chiles are in season.  I saw a bunch at the store tonight and smelled them as I walked by.  Any of you guys incorporating into your smoking/grilling?

 
shuke said:
Second, hatch chiles are in season.  I saw a bunch at the store tonight and smelled them as I walked by.  Any of you guys incorporating into your smoking/grilling?
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I generally smoke them and then dry them in the oven - from there I incorporate in overall cooking.

 
odin33 said:
are you pizza guys using a peel, a baking sheet/stone or something else? Wife and kids are just kinda meh with all my smoking but everyone loves pizza.

Trying to set that hook as much as possible. 

Anyone making their own dough or just going store bought? Local Kroger has fresh but availablility is spotty.  
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I use this pizza oven on top of our Natural Gas grill. I find the sweet spot to be about 700 degrees but it will go hotter if you have the BTU's to support it.  I can hit about 1000 but I find that can burn too easily. We buy our dough from the pizzeria down the street. Oddly enough, they make standard NY style Pizza but we stretch ti a little thinner and it works great for Neopolitan style as well. 

http://smile.amazon.com/gp/product/B015T6F1JE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

 
shuke said:
Second, hatch chiles are in season.  I saw a bunch at the store tonight and smelled them as I walked by.  Any of you guys incorporating into your smoking/grilling?




 
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Love me some Hatch chiles.  Once they are charred and peeled one of my favorite things to make with them is a glaze/sauce that is very universal.  Just take the chiles and put them in a blender with a ton of garlic, some honey, and a little salt to taste.  Add enough honey to reach your desired level of sweet.  You can use the sauce as a wing sauce, porkchop glaze, etc.  I also like to mix some in with homemade mayonnaise.

 
shuke said:
2 unrelated questions.

First, what do you guys for over-the-fire cooking when you go camping? I know this is the grilling thread, but the best "chefs" on the board are in here.  I'd welcome suggestions for foil packet meals, grilling on one of these, or making meals in a cast iron dutch oven.
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Set that up so that about a quarter of the grill grate is not over the heat. That way you can rotate the meat off to the side with no heat if some is done before the rest is cooked. 

 
Just got a new Napoleon 4 burner.  I have been cooking on my kamoado Joe ceramic for the past several years.  I was impressed with the speed I got out of this guy.  Looks like I am going to be grilling multiple times a week now.

 
need2know said:
Just got a new Napoleon 4 burner.  I have been cooking on my kamoado Joe ceramic for the past several years.  I was impressed with the speed I got out of this guy.  Looks like I am going to be grilling multiple times a week now.
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It's funny how a gas grill can allow you to grill more, yet the charcoal snobs rip the gassers. If they would just get over themselves, they would realize that gas grills don't take away from the charcoal experience. They add to our overall grilling experience. I grill a ton more because I have a gas grill. I'm not cooking brisket on it, but I'm cooking burgers, steaks, seafood a lot quicker on a week night than anyone can with a charcoal grill. 

 
TheFanatic said:
It's funny how a gas grill can allow you to grill more, yet the charcoal snobs rip the gassers. If they would just get over themselves, they would realize that gas grills don't take away from the charcoal experience. They add to our overall grilling experience. I grill a ton more because I have a gas grill. I'm not cooking brisket on it, but I'm cooking burgers, steaks, seafood a lot quicker on a week night than anyone can with a charcoal grill. 
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It's different.  I have used the kamadoe for so long it definitely tasted different.  Not worse.  Just different.  Still very tasty and the speed was awesome.

 
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