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

proninja said:
Any of you guys have experience with Solaire infared gas grills? I'm basically looking for a fast hot searing monster, and I've heard good things about these. 
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I'd never heard of them. They look pretty sweet. I'm very disappointed they aren't on Instagram. I could throw them some love there and get a free grill. I need a new gasser and infrared is the only way to go. 

 
proninja said:
The folks I know who sold me my egg sell these guys and speak very highly of them. Made in USA. The only thing they had to say that was remotely negative is that it's "like cooking on the surface of the sun" and they found it too hot for some applications. 

I have other tools for those applications. I just want something I can turn up to nuke temps in a hurry that runs off natural gas. And if I could fit my baking steel griddle on there to make bacon in the AM and not have to clean splatter all over the house, that'd be nice too. 
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Amen to all that! Love me some bacon on the back deck in the mornings.

 
TheFanatic said:
Also, about the resting thing. I was a huge proponent of that for decades. Then I read this.
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That article is horrible... 
• In their test they rest for 30 mins. Wat? Who in the history of ever has suggested resting a steak for 30 mins? :lol:
• They then post a list of scientific tests that show visible and measurable moisture loss, but dismiss it as "well you can just mop it up with your fork". Yes.. I frequently pour 6 percent of my beer on the table and lick it up while drinking the rest from the bottle, too. 
• The studies they DO quote are comically bad.. pouring juice off a plate? At least they admit the comedic flaws by saying "maybe some sticks to the plate". Ya think? 

Bottom line... If you carve a steak straight from the grill, a significant amount of moisture leaks onto the cutting surface. If you properly reset a steak for 5 mins or so (not the absurd 30 mins they used), there is MUCH less moisture lost to the cutting surface....ergo much more moisture left in the beef. 

They can feel free to cherry pick data, Try to explain away observations, and use flawed methodology....then get defensive in comments when called on it. Me... I'll keep resting my steaks for 5 mins or so and keep from having to waste 4-5 paper towels mopping up the aftermath. 

 

 
[icon] said:
That article is horrible... 
• In their test they rest for 30 mins. Wat? Who in the history of ever has suggested resting a steak for 30 mins? :lol:
• They then post a list of scientific tests that show visible and measurable moisture loss, but dismiss it as "well you can just mop it up with your fork". Yes.. I frequently pour 6 percent of my beer on the table and lick it up while drinking the rest from the bottle, too. 
• The studies they DO quote are comically bad.. pouring juice off a plate? At least they admit the comedic flaws by saying "maybe some sticks to the plate". Ya think? 

Bottom line... If you carve a steak straight from the grill, a significant amount of moisture leaks onto the cutting surface. If you properly reset a steak for 5 mins or so (not the absurd 30 mins they used), there is MUCH less moisture lost to the cutting surface....ergo much more moisture left in the beef. 

They can feel free to cherry pick data, Try to explain away observations, and use flawed methodology....then get defensive in comments when called on it. Me... I'll keep resting my steaks for 5 mins or so and keep from having to waste 4-5 paper towels mopping up the aftermath. 

 
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Who's defensive? I simply said I don't rest my steaks anymore. I really don't see much moisture loss over resting for a few minutes. There may be more, but I don't see it as significantly more or less. I honestly feel like you win no matter which you choose. Either way it's a great steak of cooked properly. 

 
TheFanatic said:
Who's defensive? I simply said I don't rest my steaks anymore. I really don't see much moisture loss over resting for a few minutes. There may be more, but I don't see it as significantly more or less. I honestly feel like you win no matter which you choose. Either way it's a great steak of cooked properly. 
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I wasn't referring to you at all.. I was referring to Meathead getting defensive with "Oh yeah? Prove IT!!11!" type crap in the comments. None of the comments were directed toward you, GB. 

 
[icon] said:
I wasn't referring to you at all.. I was referring to Meathead getting defensive with "Oh yeah? Prove IT!!11!" type crap in the comments. None of the comments were directed toward you, GB. 
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Oh, never really read the comments. I hear the guy is a good dude, but a little eccentric. Pretty sure he has the #1 grilling website in the world. He gets crazy traffic. Like a million a month. 

 
#### resting.  I pull that meat right off the grill with my bare hands and start eating it immediately.

 
proninja said:
GB, I find his article a lot more convincing than your rebuttal. 

Basically, the amount of juices lost by cutting into it right away is insignificant. And the fat is rendered/hotter. I like hot meat right off the grill. 
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All that being said, he's got a valid point about the 30 minute thing. I'd like to see the side by side plate thing with a 5 minute rest. 

 
TheFanatic said:
All that being said, he's got a valid point about the 30 minute thing. I'd like to see the side by side plate thing with a 5 minute rest. 
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I thought I didn't know anyone that rests steak. From now on l'll have to say "I've never met anyone that rests steak"

;)

 
proninja said:
GB, I find his article a lot more convincing than your rebuttal. 

Basically, the amount of juices lost by cutting into it right away is insignificant. And the fat is rendered/hotter. I like hot meat right off the grill. 
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I guess I find the amount of heat lost to be as trivial as the liquid lost to you guys. Perhaps because I generally either cut my own steaks or hae them cut and usually go 2-2.5" thick and that may help with heat loss. Who knows. Different strokes :)   

 
TheFanatic said:
Oh, never really read the comments. I hear the guy is a good dude, but a little eccentric. Pretty sure he has the #1 grilling website in the world. He gets crazy traffic. Like a million a month. 
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No doubt. Have used the site many times in the past... not so much lately. But I just think they missed the park here.. and the comments are just comically bad. 

 
bleachercreacher said:
The brisket is going on the smoker in about 15 minutes.  This thing is huge, I'm counting on at least 16 hours at 225.  I'm off tomorrow, so there is no need to hurry it along.  I'd love for it to be done in time for lunch tomorrow, so I can take some to my dads work.  We'll see, that's probably a bit ambitious.  Maybe I can get some burnt ends ready while the brisket goes into a cooler for dinner.
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You've inspired me to cook my first brisket.  I've smoked pork butts, ribs, chuck roasts, short ribs and plenty of other things in my day :cool: , but I've always been intimidated to do attempt a brisket. 

So, there's nothing like jumping in with both feet, I bought two 15 pound packers at Restaurant Depot yesterday that were labeled "Superior Angus", it's just their version of Choice.  Rubbed them last night with kosher salt, cracked pepper, paprika, onion powder and garlic powder. I have an XL BGE with an Adjustable Rig and they will be going on tonight around 7PM with some Rockwood lump charcoal and pecan chunks.

May plan is to:

1. Smoke them until they hit 160

2. Wrap in foil and smoke until the flats probe like butter around 200

3. Dice the point for burnt ends and FTC (Foil, Towel, Cooler) the flats for a couple hours while burnt ends are finishing

Anyone see any issues with this plan?

 
I think by default everyone rests their steaks 5 minutes anyway.  By the time you bring the meat inside load up your plate with sides and grab a fresh beer it's probably 5 minutes anyway.

 
greedygoat said:
You've inspired me to cook my first brisket.  I've smoked pork butts, ribs, chuck roasts, short ribs and plenty of other things in my day :cool: , but I've always been intimidated to do attempt a brisket. 

So, there's nothing like jumping in with both feet, I bought two 15 pound packers at Restaurant Depot yesterday that were labeled "Superior Angus", it's just their version of Choice.  Rubbed them last night with kosher salt, cracked pepper, paprika, onion powder and garlic powder. I have an XL BGE with an Adjustable Rig and they will be going on tonight around 7PM with some Rockwood lump charcoal and pecan chunks.

May plan is to:

1. Smoke them until they hit 160

2. Wrap in foil and smoke until the flats probe like butter around 200

3. Dice the point for burnt ends and FTC (Foil, Towel, Cooler) the flats for a couple hours while burnt ends are finishing

Anyone see any issues with this plan?
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Two things. Excellent plan and outstanding charcoal.

 
TheFanatic said:
What do you mean? Making it too much? Want to make it? What are you looking for. We're here to help
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Thinking about what my next creation is going to be.

love the concept.  The breadcrumb Munster mushroom was he best thing I'd ever smoked other than a primo Brisket 

 
greedygoat said:
You've inspired me to cook my first brisket.  I've smoked pork butts, ribs, chuck roasts, short ribs and plenty of other things in my day :cool: , but I've always been intimidated to do attempt a brisket. 

So, there's nothing like jumping in with both feet, I bought two 15 pound packers at Restaurant Depot yesterday that were labeled "Superior Angus", it's just their version of Choice.  Rubbed them last night with kosher salt, cracked pepper, paprika, onion powder and garlic powder. I have an XL BGE with an Adjustable Rig and they will be going on tonight around 7PM with some Rockwood lump charcoal and pecan chunks.

May plan is to:

1. Smoke them until they hit 160

2. Wrap in foil and smoke until the flats probe like butter around 200

3. Dice the point for burnt ends and FTC (Foil, Towel, Cooler) the flats for a couple hours while burnt ends are finishing

Anyone see any issues with this plan?
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The only additional thing I did was to inject the brisket, but everything I've read says it only helps marginally.  I probably wouldn't have done it if my FIL hadn't just bought me some stuff for injecting briskets.

 
bleachercreacher said:
I'm glad you said that.  The only thing I could find locally over the winter, other than the BGE brand, is Royal Oak lump.  My local Ace just got some Rockwood in stock, I'll give it a shot.
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I love Rockwood, very neutral, doesn't burn too hot, big chunks in the bags.

 
Last edited by a moderator:
got the prime rib dry brining.  Will toss it in the smoker tomorrow afternoonish. 

The plan is to smoke it at 250-300.  I see all the recipes say go easy on the smoke but i feel like i want more smoke.  I still need to decide how to best sear it once it comes close to temp.  Leaning towards my oven as of now.  But maybe i could take the middle section of my WSM off and place a grate over the pan that holds the charcoal.  Anyone tried this? 

Also i plan to put  a pan below to catch the drippings.  Suggestions on what to do with that?  Should i add broth and some veggies to that pan while smoking?

 
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greedygoat said:
You've inspired me to cook my first brisket.  I've smoked pork butts, ribs, chuck roasts, short ribs and plenty of other things in my day :cool: , but I've always been intimidated to do attempt a brisket. 

So, there's nothing like jumping in with both feet, I bought two 15 pound packers at Restaurant Depot yesterday that were labeled "Superior Angus", it's just their version of Choice.  Rubbed them last night with kosher salt, cracked pepper, paprika, onion powder and garlic powder. I have an XL BGE with an Adjustable Rig and they will be going on tonight around 7PM with some Rockwood lump charcoal and pecan chunks.

May plan is to:

1. Smoke them until they hit 160

2. Wrap in foil and smoke until the flats probe like butter around 200

3. Dice the point for burnt ends and FTC (Foil, Towel, Cooler) the flats for a couple hours while burnt ends are finishing

Anyone see any issues with this plan?
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After 10 hours on the smoker the briskets are at 152 degrees. Is it best to wait until they hit 160 before I wrap them or is it ok to wrap them now?

 
proninja said:
I have been thinking about doing one with feta, sun dried tomatoes, and basil 

Edit: maybe some pesto, I have a jar in the pantry. 
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Feta worked very well in mine. Recommendable.

If you put in pesto you'll definitely need breadcrumbs, and then I'd skip the basil.

Re sundried tomatoes, would there not be a risk of chewyness? 

I might substitute with some oven 'dried' tomatoes and more breadcrumbs

 
I checked it a few times overnight and my dome thermometer was reading anywhere between 225-270.  It's dialed in at 250 now. 

 
Last edited by a moderator:
do you find that brining increases cook time....

i have a pork butt on now that i brined overnight...taking way longer than normal to get to wrapping temp....

 
have dry brined....liked it....tried the wet this time....9 hour cook on an 8 lb pork butt....double the time for previous cooks on the pbc...

 
I love making grilled smoked wings where I start on WSM and then crisp over direct heat.

My problem is my son likes no heat, my wife likes mild  and I like hot.

Thinking about making some coca cola wings for son then adding bourbon (and possibly honey) and Tabasco / red pepper  to sauce for adults. 

Thoughts?

ETA I usually start my wing sauce with Frank's and butter and go from there.  Apply lightly before direct heat. Dunk in sauce afterwards

 
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I think I'm going to smoke ribs tomorrow.  I love ribs, they're the reason I bought a smoker in the first place.  For some reason, I've hated smoking ribs for about the last year.  My ribs are good, better than any I can get in town, but certainly not competition good.  No clue why I don't enjoy smoking them anymore.  I certainly don't complain when I eat them.

 
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