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

TheFanatic said:
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
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Ahhh, didn't know you had a website. I thought the recipe mentioned had been posted in this thread. Apologies but glad I ask as I now know about The Grillin Fools and will check it out.

TheFanatic said:
Just a warning, you're going to have to get a blow torch to do that recipe. That's right. I said blow torch. 
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No blow torch.  :kicksrock:

 
Buzzbait said:
Ahhh, didn't know you had a website. I thought the recipe mentioned had been posted in this thread. Apologies but glad I ask as I now know about The Grillin Fools and will check it out.

No blow torch.  :kicksrock:
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Go buy a plumber's torch. This one is $25. A can of propane is a few bucks and will last you years.

Just think about your next backyard BBQ. You pull the ribs off the grill, slather with a sweet/savory jelly then you spark up the blow torch. Everyone there is going to stop what they are doing to see what you got going on with the torch!

 
TheFanatic said:
Go buy a plumber's torch. This one is $25. A can of propane is a few bucks and will last you years.

Just think about your next backyard BBQ. You pull the ribs off the grill, slather with a sweet/savory jelly then you spark up the blow torch. Everyone there is going to stop what they are doing to see what you got going on with the torch!
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I have this for making home brew. Would it work if held over the flame with tongs?

Bayou Classic burner

 
PinkydaPimp said:
so talk to be about brisket.  Does anyone dry brine a brisket or no? 
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No. But I do slather it in mustard and put it in the fridge for many days. Day of the cook, wipe off the thick mustard, leaving a nice coating of the yellow stuff and then rub. the mustard plus the rub makes for a great bark. Don't worry. The mustard melts away. It won't taste like mustard.

 
TheFanatic said:
No. But I do slather it in mustard and put it in the fridge for many days. Day of the cook, wipe off the thick mustard, leaving a nice coating of the yellow stuff and then rub. the mustard plus the rub makes for a great bark. Don't worry. The mustard melts away. It won't taste like mustard.
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this is in addition to the brine, or in lieu of?

 
TheFanatic said:
Be careful with brining too long. Brining too long turns meat into ham. Basically it cures it. I don't normally brine more than 12 hours
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interesting.  This called for 4-5 days.  It might help to know this recipe does NOT have curing salt in it.  Maybe I'll pull one of them tonight, and compare the two.

 
Sometimes I hate to read this thread mid-mornings...makes me WAY too hungry with WAY too much time before lunch.

 
PinkydaPimp said:
I like lump better.  but for longer cooks i generally do kbb because lasts longer and doesnt burn as hot.  :shrug:
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I realize that. But let me tell you a story. So I was teaching this cooking class at a local grocery store. They had this massive industrial kitchen with huge hood vents as big as a small car over the cook tops. We figured we could cook on charcoal as long as we cranked the vents up to high. We actually had a fire chief give us the OK to do it. So the day of the class, we pour some briquettes into one of our travel grills and light them. At this point we found out that the vents don't have a high, medium and low setting. It had one setting. And that setting was low. The vents were not pulling in all the smoke.

The point of all this. That smoke smelled like ####. We light our grills outside and the smell is whisked away rather quickly. In a somewhat enclosed area, I really got a feel for what briquettes smell like. You might be thinking that you light the grill outside so no big deal if it smells like ###. But then you close the lid and that ### is all around your food. So what I do is use the vents to control the heat and add a little extra charcoal. 

And an extra nugget. How much ash is left over when you burn a 20 pound bag of briquettes? I don't know the exact amount, but it's a ton. The ash is the crap they put into the briquettes to bind the tiny bits of charcoal together. A 20 lb bag of my charcoal, Rockwood, reduces down to about a cup of ash. 1 cup. Which means I can go through many bags in my kamado before I have to clean it out. 

 
TheFanatic said:
. A 20 lb bag of my charcoal, Rockwood, reduces down to about a cup of ash. 1 cup. Which means I can go through many bags in my kamado before I have to clean it out. 
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So that is your company? Cool.

How much is a 20 lb bag of your charcoal? Looks like I can get some here in KC.

 
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alright talk to be about wrapping my brisket.  i will be doing a 9lb brisket at 250.  my plan is to wrap at either 165 or when the bark is great.  Good idea?  any tips on what to put in the butcher paper when i wrap?

Oh and what wood should i use?  I have oak, pecan, and apple to work with.

 
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proninja said:
I only wrap to speed up cooking, and I shoot to pull my brisket four hours before cooking. If you need to do it to hit your target temp in time, definitely worth it. If you don't, don't. 
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Thanks.  Im throwing it on at 3am.  so i wont be in a crazy rush unless it is really stalled.  So maybe ill hold out until the bark is perfect. 

 
Butcher paper just after the stall when it's a nice mahogany color. Spritz up until that point but not needed after.  Butcher paper won't speed up cooking too much but it will stop the outside from getting too smoky.  Yes, there is such a thing.  Don't use foil.  It will ruin your bark. 

Oak and pecan are great choices for brisket.

 
Ron Swanson said:
Butcher paper just after the stall when it's a nice mahogany color. Spritz up until that point but not needed after.  Butcher paper won't speed up cooking too much but it will stop the outside from getting too smoky.  Yes, there is such a thing.  Don't use foil.  It will ruin your bark. 

Oak and pecan are great choices for brisket.
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Thanks.  Both together?  Or choose one?

 
So, Oak will burn a little hotter and longer.  Pecan is a little more inconsistent with temperature and burns faster but great flavor.  Mixing those two is a good strategy.  

 
Ron Swanson said:
So, Oak will burn a little hotter and longer.  Pecan is a little more inconsistent with temperature and burns faster but great flavor.  Mixing those two is a good strategy.  
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starting the smoker now and realized i dont have any oak.  so pecan it is!!  should have this brisket on in about 15 mins.

 
msommer said:
It takes dedication to do this at close to 4 am. :cool: :thumbup:
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Yea my previous brisket i cooked hot and fast and i over cooked it partially because i was rushed. Dont want to be rushed this time.  So said #### it.  Prepped everything last night so all i needed to do today was start the smoker and throw it on. 

My link

 
PinkydaPimp said:
Yea my previous brisket i cooked hot and fast and i over cooked it partially because i was rushed. Dont want to be rushed this time.  So said #### it.  Prepped everything last night so all i needed to do today was start the smoker and throw it on. 

My link
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Milk it for all it is worth at dinner, GB  :suds:  

 
After reading through the thread the last few days I decided to do a couple of racks of baby backs. One rack is gonna be Jamaican Jerk and the other will be my go to , Sweet with a little heat. I'm also going to smoke a few thick boneless center cut pork chops as well as grill some burgers. Nothing fancy but some good grub nonetheless.

 
In The Zone said:
After reading through the thread the last few days I decided to do a couple of racks of baby backs. One rack is gonna be Jamaican Jerk and the other will be my go to , Sweet with a little heat. I'm also going to smoke a few thick boneless center cut pork chops as well as grill some burgers. Nothing fancy but some good grub nonetheless.
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that sounds like some good eating right there!  Share some pics!

 
so the smoker has settled in a little hot.  got up to 300.  have one vent closed 1 only open about 1/4 and one 1/3rd the way.  Its coming down now.  Will see where it settles in.  Didnt want to do "hot and fast" but hey if it finishes early ill put it in a cambro for 4 hours. 

Eta:  roughly 4 hours in.  brisket is at 158.  Smoker is at 250 on the dot.  I havent even opened the lid.  Waiting until 165 to take a peek.  I dont want to mess with the temp if i dont have to. 

 
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For those following along.  We are 5 hours in.  Brisket is at 165.  Im not going to wrap yet though.  Would like additional bark.  Ill check again at 170 or 175. 

My link

 
Today--Grilling BBQ chicken legs, with grilled corn on the cob, garlic pasta, coleslaw, and Hawaiian rolls

Tomorrow--Bone in ham, with some sort of potato, more corn (I could eat grilled corn everyday)

Monday--Pork tenderloin, rest of menu TBD

Giggity....

 
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