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***Official Grilling and Smoking Thread*** (1 Viewer)
- Thread starter bryhamm
- Start date
Beef Ravioli
Footballguy
shuke
Black Ice Skeptic
MarvinTScamper
Footballguy
I don't normally, but I'm not leaving clumps of grass on the lawn. I'll talk lawns wherever I please dbag...it goes hand in hand with grillin'shuke said:
TheFanatic
Footballguy
OK, so the next thing you're going to see in grilling is using hay. That's right, hay. I saw it on a post on Instagram of someone cooking a roast on the grill in a roasting pan with a bed of hay on the bottom. Thought it was crazy. Was talking to DivaQ last weekend and she said she was in Norway not long ago and someone shoved hay in the cavity of a chicken and smoked it and it was phenomenal. Get ready for the hay revolution!
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
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Insoxicated
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msommer
Footballguy
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TheFanatic
Footballguy
That looks PERFECT. And those cap steaks are so wrong. They ruin other steaks for me. Almost like too much of a good thing.
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Insoxicated
TheFanatic
Footballguy
The hay in the cavity I'm good with. The roast sitting on a bed of hay, not so much. I mean, wouldn't a bunch of it stick to the roast? I just see it as messy. I'm assuming the hay is not to be eaten, of course.
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Insoxicated
Yeah I was wondering if it was soaked (creating a ####load of crappy, acrid smoke) or would it burn hot and fast (leaving char and ash on everything)? The function of using it effectively is what has me curious.
msommer
Footballguy
When Noma was considered the best restaurant in the world they once made headlines by serving hay with live ants.
I'm in the smh camp but apparently it can be eaten (and if soaked in juices from a roast, how bad can it be?)
psychobillies
Footballguy
There's a whole bunch of different types of hay. Fertilizers and pH can effect their sweetness/bitterness. I don't think it's very digestible for humans, but maybe. I can totally see the foodies/hipsters blowing this up and everyone becoming hay connessieurs. Looking forward to it, and of course I'll try anything.
TheFanatic
Footballguy
The hay in the roasting pan didn't burn. I need some more specifics, but it doesn't take much to make hay burn. I can see in the cavity of the chicken it working because the fat would keep it wet. I need to investigate this more before I go ruining some meat
In The Zone
Footballguy
TheFanatic
Footballguy
Anybody got any grilling plans for the weekend? I'm craving a steak. Maybe some strips and invite the in laws over. I'm really wanting to bust out the cast iron and do some wicked flavor crust on some steaks.
greedygoat
Footballguy
No plans yet, but whatever I end up doing it will be tough to beat the brisket from last weekend.
TheFanatic
Footballguy
It's supposed to pour all weekend. So I'm definitely not down for standing outside for great lengths of time. Thus the steak idea.
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Insoxicated
Their ribeye is too damn thin. Disappointing.Got some gift cards so heading to Capital Grille for a rib-eye. I presume they grill it
joker
Footballguy
Please go on with the proper steps on using the cast iron for the flavor crust - yummm....
TheFanatic
Footballguy
TheFanatic
Footballguy
Thinking of getting the cast iron wicked hot and throwing the steaks on the traeger for some smoke and at 110 sear the crap out of them on the cast iron. Then again, I might just searing the crap out of them and serving them very rare.
TheFanatic
Footballguy
Good idea.proninja said:
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Insoxicated
Had one in Orlando that was solid... the one in Memphis has been a disappointment twice. Won't be back. Particularly when there are much better options.
Been doing steaks and fajitas (Flank) in a cast iron that I place directly on the coals to get that bad boy real hot. Bobby Flay has a real nice recipe for ribeyes that incorporates open flame sear and then finish in the CIS, really good
http://www.foodnetwork.com/recipes/bobby-flay/grilled-rib-eye-steak-with-brown-butter-and-blue-cheese
Cowboysfan8
Footballguy
I'll be grilling bone in legs and thighs tomorrow or Sunday. Burgers tonight, Porterhouses last nightTheFanatic said:
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PinkydaPimp
Footballguy
St. louis spares for the first time and some chicken thighs. Smoking at 275ish. Guessing the spares take about 4 hours? Dont think im going to wrap.TheFanatic said:
Ron Swanson
Footballguy
At 275, possibly. Normally go closer to 6 hours at 225-250. You'll be able to feel when they're done. The chicken I would crank up the heat and do quicker. No good reason to go slow with chicken. Although if you have to then thighs are the right choice, they can take it.
PinkydaPimp
Footballguy
Yea i like to do thights above 300 but i dont feel like doing them at separate times. So i think 275 should get the skin decent enough. Maybe ill toss them in the broiler if i need to.
PinkydaPimp
Footballguy
The chicken and ribs. Came out good but i think i undercooked 2 racks. One was perfect but i pulled them all at the same time. Smoked them between 275-325 the entire time. Took about 3.5 hours.
http://i.imgur.com/bwBoeA4.jpg
http://i.imgur.com/SVwfQkW.jpg
http://i.imgur.com/bwBoeA4.jpg
http://i.imgur.com/SVwfQkW.jpg
PinkydaPimp
Footballguy
Thanks. Have the leftovers reheating now. I think i will do them again soon. Need to perfect these.
msommer
Footballguy
Ok, so finally testing the ProQ this morning. I'm working from home so smoking some cheese is easily doable.
Well. first off, the thing is tiny. I knew the dimensions going in but, wow, unboxing it had me surprised (it came with a gallon of saw dust in a bucket in a large box...).
The construction of the "maze" is wicked smart, particularly two things, the place where you light it is tapered upward so the thinkness of the dust is reduced and the bottom is a mesh so air can easily go where needed to feed the smoldering dust. The little candle lit that sucker up pronto, no worries there. After lighting it up you remve the candle, that sucker must be good for at least 100 uses (good thing because it is smaller than usual tea candles, which means I'll have to improvise eventually)
I loaded the maze up with a mix of the little bit of sawdust that came with it and that which was in the bucket. The "original" dust was darker and seemingly slightly coarser that the stuff from the bucket (beech). I went all dark dust through the first turn, the half, half through the second turn and the all beech the rest of the way to see if there was any difference in the burn/smoke time. The ProQ was placed in the bottom of a Weber 22" kettle grill I picked up recently in a yard sale. Top vent closed, bottom vent open a smidgeon. Very, very little dust in all was required. I feel though that the cavity of the Weber is a bit big. I'll see if I can find something else that is smaller for a more concentrated smoke.
Now two hours into the process the burn is through the turn and half way down the next stretch, I'd say there's easily another five or six hours of burn left, they promise 10 hours and I'll let it burn all the way, just to test that. I just turned the cheeses (two fetas and one haloumi) and they are noticably darker than before. I placed the cheese on some foil to prevent dripping on the smoldering dust (risking that the fire would go out) and one of the fetas is definitely leaking. Weird, exactly the same brand as the other that is not leaking at all. Putting it on foil means I have to turn them occasionally, which gives me an excuse to look in in the ProQ every couple of hours.
So far I'm pretty happy!
More later.
ETA: Three hours later and the fourth corner has been turned. No marked difference in the burn rate between the original saw dust and the slightly finer beech dust. A smaller chamber would likely make the smoke more intense. I may need to think creatively.
Well. first off, the thing is tiny. I knew the dimensions going in but, wow, unboxing it had me surprised (it came with a gallon of saw dust in a bucket in a large box...).
The construction of the "maze" is wicked smart, particularly two things, the place where you light it is tapered upward so the thinkness of the dust is reduced and the bottom is a mesh so air can easily go where needed to feed the smoldering dust. The little candle lit that sucker up pronto, no worries there. After lighting it up you remve the candle, that sucker must be good for at least 100 uses (good thing because it is smaller than usual tea candles, which means I'll have to improvise eventually)
I loaded the maze up with a mix of the little bit of sawdust that came with it and that which was in the bucket. The "original" dust was darker and seemingly slightly coarser that the stuff from the bucket (beech). I went all dark dust through the first turn, the half, half through the second turn and the all beech the rest of the way to see if there was any difference in the burn/smoke time. The ProQ was placed in the bottom of a Weber 22" kettle grill I picked up recently in a yard sale. Top vent closed, bottom vent open a smidgeon. Very, very little dust in all was required. I feel though that the cavity of the Weber is a bit big. I'll see if I can find something else that is smaller for a more concentrated smoke.
Now two hours into the process the burn is through the turn and half way down the next stretch, I'd say there's easily another five or six hours of burn left, they promise 10 hours and I'll let it burn all the way, just to test that. I just turned the cheeses (two fetas and one haloumi) and they are noticably darker than before. I placed the cheese on some foil to prevent dripping on the smoldering dust (risking that the fire would go out) and one of the fetas is definitely leaking. Weird, exactly the same brand as the other that is not leaking at all. Putting it on foil means I have to turn them occasionally, which gives me an excuse to look in in the ProQ every couple of hours.
So far I'm pretty happy!
More later.
ETA: Three hours later and the fourth corner has been turned. No marked difference in the burn rate between the original saw dust and the slightly finer beech dust. A smaller chamber would likely make the smoke more intense. I may need to think creatively.
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msommer
Footballguy
You may also want to look into other kinds of digital marketing (instagram, how to make your FB posts more effective etc). Reach/clicks is everything!proninja said:@TheFanatic
I was going to send you a PM, but it says you can't receive messages? Here's what was in it. Apologies to everyone else.
I'm going to start a food blog/website.
Figured out a name that I liked that had an available .com URL, instagram, twitter, gmail, and pinterest. So I registered them all. Going to work on a few recipies/posts to launch with over the coming months, don't want it up there with just one post. I'm not planning on doing anything right away, along with the recipies I need to figure out what I'm targeting and learn some SEO. Also I need to work on my photography skills, like you mentioned a while ago. To that end, are there any resources you're aware of that are specific to food photography you'd recommend? I've been listening to the food blogger pro podcast too. Going to take this summer to learn what I can about food blogging and hopefully have something decent ready to launch by the fall.
Hawks64
Footballguy
proninja said:@TheFanatic
I was going to send you a PM, but it says you can't receive messages? Here's what was in it. Apologies to everyone else.
I'm going to start a food blog/website.
Figured out a name that I liked that had an available .com URL, instagram, twitter, gmail, and pinterest. So I registered them all. Going to work on a few recipies/posts to launch with over the coming months, don't want it up there with just one post. I'm not planning on doing anything right away, along with the recipies I need to figure out what I'm targeting and learn some SEO. Also I need to work on my photography skills, like you mentioned a while ago. To that end, are there any resources you're aware of that are specific to food photography you'd recommend? I've been listening to the food blogger pro podcast too. Going to take this summer to learn what I can about food blogging and hopefully have something decent ready to launch by the fall.
TheFanatic
Footballguy
Not sure why my DM's don't work. I sent you one with my email address so you can contact me directly.proninja said:@TheFanatic
I was going to send you a PM, but it says you can't receive messages? Here's what was in it. Apologies to everyone else.
I'm going to start a food blog/website.
Figured out a name that I liked that had an available .com URL, instagram, twitter, gmail, and pinterest. So I registered them all. Going to work on a few recipies/posts to launch with over the coming months, don't want it up there with just one post. I'm not planning on doing anything right away, along with the recipies I need to figure out what I'm targeting and learn some SEO. Also I need to work on my photography skills, like you mentioned a while ago. To that end, are there any resources you're aware of that are specific to food photography you'd recommend? I've been listening to the food blogger pro podcast too. Going to take this summer to learn what I can about food blogging and hopefully have something decent ready to launch by the fall.
Here's your first SEO lesson:
Questions are great titles for blog posts. How do I smoke on a gas grill? What's the difference between St. Louis style ribs and spare ribs? What is two zone grilling? When using a question as the title of the post, use that same question as the first sentence which you should italicize and then answer in the rest of the intro paragraph.
Key word stuffing. Look at your title. It should contain some key words. Take the second example I listed above - St. Louis vs Spares. You want to make sure you use "St. Louis Style Ribs" and "Spare Ribs" at least five times each. Don't overdo it. You don't want to key word stuff too much to the detriment of good writing.
Make sure to fill in the Meta Tags on your pictures of what's in the pic. Once you load your first picture into a Wordpress blog post you'll see where the Meta Tags are.
You need to go long form. Google now wants experts, not click bait. Go at least 600 words on each post. This also makes it easier to key word stuff.
As for food photography. See if a local college has a course. Look for food blogger conferences. Look for a class from Kita Roberts (GirlCarnivore.com). She's on the east coast. Delaware I think but travels the country and does classes from time to time.
TheFanatic
Footballguy
I can actually help with this. I have a digital marketing training company that sells an e-learning course on how to crush Instagram. Why Instagram? Because I now make more money on Instagram than on a blog that pulls in a million page views a year. See, the engagement rate for IG is some 50 times higher than Facebook. Brands are realizing this and throwing buckets of money at Instagram. I get almost as much for a single Instagram post as I do for a blog post. A blog post requires me to guy the ingredients, cook them, take 400-500 pictures of the process, edit and watermark the pics, do the write up, submit the write up to the client for approval and edits, publish the post. For Instagram, I have to take some pics of the final product, do a couple sentence caption and publish.
A fifth of the work for almost the same money. It's such a win win.
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msommer
Footballguy
So, just an update, the total burn time was about 8 hours and the cheeses are now curing in waxpaper in the refrigerator.msommer said:
Definitely happy with the purchase, I'll see how I can create a smaller chamber with more "acreage", like maybe a converted metal bucket with a racking system (and the ability to take the ProQ out and refill/relight it for longer smoking times or if issues arise with dripping.
TheFanatic
Footballguy
msommer
Footballguy
TheFanatic
Footballguy
Ohhhhhh.
What about smoking salmon or white fish? Can you smoke fish enough to preserve it?
Cowboysfan8
Footballguy
My smoker is around 2 ft wide, 2 ft deep and 3 ft or so high. If I put this unit in the bottom will it provide enough smoke?
msommer
Footballguy
Absolutely (smoked salmon? ring a bell
)I'm not big on fish so haven't tried but yes it is very doable. The most common type of equipment is Something like this, at least around these parts, for individual fish
TheFanatic
Footballguy
I meant, how long does it take to smoke fish like that?Absolutely (smoked salmon? ring a bell
I'm not big on fish so haven't tried but yes it is very doable. The most common type of equipment is Something like this, at least around these parts, for individual fish
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