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

Megla said:
I don't, you can get them with the spine cut, like here

https://www.youtube.com/watch?v=X7KJbFa61Mo&t=166s

I prefer to keep the cavity intact because it's they way I was taught, much like one of my favorite Pitt masters

https://www.youtube.com/watch?v=j2u-lM82wPk
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Loved that Myron Mixon vid. And I get it now. You tell the butcher that you plan to butterfly and they open up the cavity more. I think this year I'm going to do racer style again though. Something about the upright pig lends itself to the presentation and I plan on broadcasting to a few thousand people that day. I think what I will do is the next year butterfly it to change things up to get people to come back and watch again. Looks like it will save me some time too to butterfly it out like that. 

 
TheFanatic said:
Loved that Myron Mixon vid. And I get it now. You tell the butcher that you plan to butterfly and they open up the cavity more. I think this year I'm going to do racer style again though. Something about the upright pig lends itself to the presentation and I plan on broadcasting to a few thousand people that day. I think what I will do is the next year butterfly it to change things up to get people to come back and watch again. Looks like it will save me some time too to butterfly it out like that. 
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Sound good

 
Got a nice 20# Prime packer brisket that I'll be smoking overnight Saturday in my Lang on local Oak and then cranking up the heat Sunday morning for a few chickens and some fatties.

 
TheFanatic said:
What do you use to separate the chest? It's not like a chicken or turkey where you can use hand sheers. 
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I've never done a hog, but a bone saw (handsaw) or sawzall works slick to split deer

 
PinkydaPimp said:
Might do a brisket.  Been wanting to try again.   Or may get lazy and just do tri-tip again.  Will also prolly do some baby backs. 
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For me, I normally do briskets when it's not a huge party like Memorial Day. Just because they take so long. I want to enjoy the party too. Tri Tip is the perfect alternative. It's still beef, but takes a fraction of the time

 
TheFanatic said:
For me, I normally do briskets when it's not a huge party like Memorial Day. Just because they take so long. I want to enjoy the party too. Tri Tip is the perfect alternative. It's still beef, but takes a fraction of the time
Click to expand...
thats exactly my problem.  When i did a brisket on a low key day with no people rushing me it came out great.  When i did one at a big cookout with the people getting restless i ended up either undercooking it and not resting enough.  

 
OK, I've got my trailered rig, a 100 lb berkshire hog, an entire berkshire pork belly from a 300 lb pig lined up. 

I've got the new Thermapen Smoke coming (the remote probe from Thermoworks)

I've got 100 lbs of charcoal being delivered from Rockwood Charcoal (best on the planet)

I've got rub and BBQ sauce coming from Code 3 Spices

Smoke wood from Bob's Smokin Hardwood

Knives from Shun Cutlery are being sharpened right now

Got my Dragon Knuckle gloves

The Traeger for the burnt ends

I think that sums it up. It's not @icon party status or anything, but a helluva good time for a backyard BBQ (even if we will be grilling on the driveway)

 
TheFanatic said:
OK, I've got my trailered rig, a 100 lb berkshire hog, an entire berkshire pork belly from a 300 lb pig lined up. 

I've got the new Thermapen Smoke coming (the remote probe from Thermoworks)

I've got 100 lbs of charcoal being delivered from Rockwood Charcoal (best on the planet)

I've got rub and BBQ sauce coming from Code 3 Spices

Smoke wood from Bob's Smokin Hardwood

Knives from Shun Cutlery are being sharpened right now

Got my Dragon Knuckle gloves

The Traeger for the burnt ends

I think that sums it up. It's not @icon party status or anything, but a helluva good time for a backyard BBQ (even if we will be grilling on the driveway)
Click to expand...
What are you doing with the pork belly?

 
Need to see what's left in the freezer.  A plate of beef short ribs is my favorite cut of meat, but, did them last weekend.  Probably just the normal baby backs and ABTs. Too many projects going on to do anything more than just leave it and forget about it for a few hours type smoking. 

 
proninja said:
Solaire 21xl acquired :thumbup:

We're leaving for a week away nowish. Won't get to use it until after I get back :kicksrock:

With that, a traeger, and an egg on my back porch, I should be good to go for a while. This summer I'm putting cabinets up and finishing my outdoor cooking area. I'll post pictures when it's done. 
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So my next target for a new sponsor is a deck company. I have a 60 foot, three level deck on the home I bought 18 months ago, but the deck had more damage than we realized. Carpenter ants are wrecking it. At that time, I will be putting in the full blown kitchen. Last year, I covered 17 feet of the deck with a roof that has LED lighting and a ceiling fan. The roof is in no way attached to the deck itself. It attaches to the house and anchors to posts just off the deck so I can put in a new one without having to mess with the roof.

With what I do, I need storage and prep space. Right now I have a couple narrow, counter height tables I prep on and all the stuff I need is in the house up 8 steps. I'm up and down those steps constantly when shooting for clients. 

Ideally, I want to put a fire place out there at the edge of the roof line. 

 
Cool.  I'll just be grilling this one, but liked what I saw here.  Never even considered coffee as an ingredient with my meat, though I have ordered an espresso rubbed steak before years ago and thought it was outstanding.

 
General Malaise said:
Cool.  I'll just be grilling this one, but liked what I saw here.  Never even considered coffee as an ingredient with my meat, though I have ordered an espresso rubbed steak before years ago and thought it was outstanding.
Click to expand...
Make sure you run the coffee through the grinder a couple times. If it's not super fine there's a texture issue. 

 
TheFanatic said:
So my next target for a new sponsor is a deck company. I have a 60 foot, three level deck on the home I bought 18 months ago, but the deck had more damage than we realized. Carpenter ants are wrecking it. At that time, I will be putting in the full blown kitchen. Last year, I covered 17 feet of the deck with a roof that has LED lighting and a ceiling fan. The roof is in no way attached to the deck itself. It attaches to the house and anchors to posts just off the deck so I can put in a new one without having to mess with the roof.

With what I do, I need storage and prep space. Right now I have a couple narrow, counter height tables I prep on and all the stuff I need is in the house up 8 steps. I'm up and down those steps constantly when shooting for clients. 

Ideally, I want to put a fire place out there at the edge of the roof line. 
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You have a website or YouTube channel? Probably mentioned somewhere in the thread but I don't want to search for it.

 
TheFanatic said:
Memorial Day is officially 1 week from today with two PRIME grilling days less than a week out. What's on the menu, gentlemen?
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11lb Pastrami is on day 21 of the brine.  It's coming out Friday afternoon where it will start multiple desalination baths.  Saturday morning we run it up in preparation for an early Sunday smoke.

Wife wants plain smoked chicken breasts.  I guess I can do that and throw on some sausages.

 
Bought 6 racks of babies, an 8 lb brisket (will brine until Sunday), 8 lbs of drums/flats, and 6 lbs of salmon (goes under weight in salt and dill tonight).  Ready to Q  

 
ok, thanks.  This MIGHT be the reason I have skipped this every time since the first couple times.  After reading The Fanatic blog, and seeing the additional flavor getting in without the silverskin, I wanted to try it again.

I really like this thread.   and grilling.  My 16 year old (well, in 45 minutes he'll be 16) helped make the gravlax tonight while I worked on the brine for the brisket.

God I love good food, especially grilled and/or smoked.

 
####....I forgot to buy a tri-tip.   What do they call these in Minnesota?  I've never seen this term before, and IIRC correctly, it's because of some regional name difference.

 
proninja said:
Taking silverskin off anything can be easy or tedious. Sometimes it comes off in one piece, sometimes it's 15 minutes of pain in the ###. I did it to eight inside skirts a few days ago making carne asada. I don't have any great tips, other than go slow enough to not tear so you have enough in your hands to get leverage. 
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I don't think of it as silver skin. That's more of a beef thing. What looks like silver skin on pork tenderloin just melts away when cooked and does not need to be removed like it does on beef tenderloin. That skin on the ribs is more of a membrane to me. And as said above, paper towels are your friend. 

 
TheFanatic said:
I don't think of it as silver skin. That's more of a beef thing. What looks like silver skin on pork tenderloin just melts away when cooked and does not need to be removed like it does on beef tenderloin. That skin on the ribs is more of a membrane to me. And as said above, paper towels are your friend. 
Click to expand...
I've got your peach ribs recipe ready to go for 2 racks this weekend.  Any other recipes you LOVE that have less sweet/more heat?

 
proninja said:
Taking silverskin off anything can be easy or tedious. Sometimes it comes off in one piece, sometimes it's 15 minutes of pain in the ###. I did it to eight inside skirts a few days ago making carne asada. I don't have any great tips, other than go slow enough to not tear so you have enough in your hands to get leverage. 
Click to expand...


Ron Swanson said:
Use paper towels to grip if needed.
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This except I wet the paper towel a little bit. I used to struggle until the wet paper towel method and the membrane almost always come off in one sheet now.

 
MarvinTScamper said:
I've got your peach ribs recipe ready to go for 2 racks this weekend.  Any other recipes you LOVE that have less sweet/more heat?
Click to expand...
I'm intrigued. I just went all the way back to page 33 searching with "peach" but couldn't find the recipe.

@TheFanatic would you mind reposting this recipe? Thinking of doing ribs one day this weekend and tri-tip on another day.

 
MarvinTScamper said:
I've got your peach ribs recipe ready to go for 2 racks this weekend.  Any other recipes you LOVE that have less sweet/more heat?
Click to expand...
You like the heat? Are you a jerk fan? Go to this website for Jerk Central and get their jerk rub. Best jerk I've ever had. Try some jerk bacon wrapped ribs. Or some Sriracha ribs. Not a ton of heat, but great flavor profile. 

Oh, and this recipe is so simple and so epicly good. Sweet Heat Cajun Ribs. You don't have to use the exact cajun rub in the recipe, just any spicy rub will do. 

 
Buzzbait said:
I'm intrigued. I just went all the way back to page 33 searching with "peach" but couldn't find the recipe.

@TheFanatic would you mind reposting this recipe? Thinking of doing ribs one day this weekend and tri-tip on another day.
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Weird. I searched on peach and it was the first one. I'm sure it's my website. It's been all kinds of screwy lately

Just a warning, you're going to have to get a blow torch to do that recipe. That's right. I said blow torch. 

 
TheFanatic said:
You like the heat? Are you a jerk fan? Go to this website for Jerk Central and get their jerk rub. Best jerk I've ever had. Try some jerk bacon wrapped ribs. Or some Sriracha ribs. Not a ton of heat, but great flavor profile. 

Oh, and this recipe is so simple and so epicly good. Sweet Heat Cajun Ribs. You don't have to use the exact cajun rub in the recipe, just any spicy rub will do. 
Click to expand...
I have some of this - which my favorite jerk....will use in your recipe and report back.   awesome suggestions!

 
MarvinTScamper said:
I have some of this - which my favorite jerk....will use in your recipe and report back.   awesome suggestions!
Click to expand...
Love that stuff. I've been using it since well before they changed the shape of the bottle. My folks brought me back a bottle from Jamaica before it was available here. 

The Jerk Central rub is outstanding. The best jerk rub I've ever tasted. 

 
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