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***Official Grilling and Smoking Thread*** (5 Viewers)

PinkydaPimp said:
Looks good.  Did you grill it?  Smoke it? 
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Grilled indirect. Brine some boneless skinless breasts, pounder them thinner, applied rub to pretty side, put filling on inside and rolled. Used wooden skewers to hold. (Super Jumbo toothpicks)

Toughest part was figuring out when done. Cheese was very hot so had to make sure thermometer was in chicken 

 
Ok so small change in plans here.  Need to be able to serve at 2 tomorrow and I'm unsure how long it will take to steam the Pastrami once it gets smoked to 155 and for that matter I'm not sure how long it will take to hit 155.

I cranked up the smoker tonight and I'm going super low and slow.  If I have to take it off and let it sit for a while overnight I'm ok with it.  

 
The Ref said:
Ok so small change in plans here.  Need to be able to serve at 2 tomorrow and I'm unsure how long it will take to steam the Pastrami once it gets smoked to 155 and for that matter I'm not sure how long it will take to hit 155.

I cranked up the smoker tonight and I'm going super low and slow.  If I have to take it off and let it sit for a while overnight I'm ok with it.  
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Well I hope I didn't screw this up too bad..... kept the smoker to 225 and it only took a little over 3 hours to get to 155 in the middle.  I have her wrapped up in the pan I'm going to steam it in.  I'll leave it out overnight and start the steaming process tomorrow.

looks and smells amazing, if I do say so myself.

 
The Ref said:
Well I hope I didn't screw this up too bad..... kept the smoker to 225 and it only took a little over 3 hours to get to 155 in the middle.  I have her wrapped up in the pan I'm going to steam it in.  I'll leave it out overnight and start the steaming process tomorrow.

looks and smells amazing, if I do say so myself.
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Don't forget the pics.

 
Forgot to post final pic.

My link

Brisket came out really good.  A tad over cooked though.  It was butter everywhere except for part of the flat.  I let it go longer to try to get that part to be butter but it just never got there.  After 14.5 hours on the smoke i decided to pull it and let it sit in cambro for 2 hours. 

 
PinkydaPimp said:
Forgot to post final pic.

My link

Brisket came out really good.  A tad over cooked though.  It was butter everywhere except for part of the flat.  I let it go longer to try to get that part to be butter but it just never got there.  After 14.5 hours on the smoke i decided to pull it and let it sit in cambro for 2 hours. 
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Looks outstanding. Save me a sammich.

 
Best Ribs In The Universe Rub - 1/4 Batch

1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 teaspoons chili powder
2 teaspoons ground cumin

1 teaspoon Accent (MSG)
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic

1 teaspoon onion powder

This is the rub I use for ribs that I found online yrs ago. I no longer use the Accent

I put a healthy sprinkling on both sides an hour before they go on the smoker and leave them at room temp

Eta: I've been using it on grilled pork chops lately too. Really good

 
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Cooper River Salmon in the PNW for next couple of weeks.

$44 a pound :lol:  

But damn it was good. Grilled for about 25 mins at about 380 in a whole grain mustard, garlic, honey sauce with light paprika, salt, pepper.

 
I have my ribs lightly coated in mustard and rubbed down. I have salt, pepper, and garlic powder on both racks. One rack has Bad Byron's Butt Rub on it and the other has Jamaican Jerk seasoning. They are currently in the fridge as I'm getting ready to go fire up my WSM. 

Ribs Pre-Rub

Rubbed Ribs

Spices

3 Bonelee, Center Cut PorkChops with Olive Oil, garlic powder, and Butt Rub

I'm going to experiment a little bit today and try a couple of new things. I've had my WSM for  months now and have always used the Minion Method and used water in the water pan. Today I'm going to use the snake method and I'm going to not use water but put a terracotta pot bottom double wrapped in foil in the water pan. 

 
Ribs today.  Trying out old Brinkman Smoke N Grill my boss gave me.  Got sick of the offset .  Should be done in about 45 min

Want to get an egg eventually just can't justify it right now

 
If someone can help me out I can post all the pictures of the 25 day long odyssey that was the Pastrami.

100% worth it.  Came out as the best thing I've ever done.

 
The Ref said:
If someone can help me out I can post all the pictures of the 25 day long odyssey that was the Pastrami.

100% worth it.  Came out as the best thing I've ever done.
Click to expand...
See this link. It has pics of how to upload.  But basically just go to imgur.com and click new post to upload all the pics.  Then on the top right will be a link to the entire album.  Paste that link here.  :popcorn:

 
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PinkydaPimp said:
Nice.  how did you cook it?
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Mentioned above I did it in a Brinkman vertical smoker for the 1st time so it was a bit of a learning experience.   Used the water pan and was able to get heat to settle around 250

Rubbed them and smoked for 2 hours,  foiled with some butter, honey syrup,  rub and cider vinegar for another 2, then unwrapped and cooked for another hour 

I'll have to do a little more research on how to use the thing.  Didn't realize it has no vents until I started :lol:

 
PinkydaPimp said:
wow.  that looks ridiculous.  Can you give a rundown of the steps?  I think i need to try this now. 
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So the big thing is the brine process.  Pick out a Brisket and make yourself a brine.  There are several brine recipes online but I went mostly cut onions, garlic, salt and the most important part Pink Himalayan Salt.  Let that bad boy soak it up for 21-28 days.

about 36-48 hours before it goes on you need to desalinate the Brisket (technically it's a corned beef at this point I think).  Dunk it in and change the water every 4-6 hours.

now you dry it and rub it similar to a regular Brisket.  The rub it's self is different.  I used a mustard as the base (can't taste it in the end).  There are different recipes online but the three main ingredients will be salt pepper and fresh ground Coriander Seeds (also paprika, mustard seeds, chili powder in my batch).

now you smoke it until it hits 150-155.  Pull it off.

now you get a pan with a rack and set the Pastrami on the rack.  Fill the bottom with beef broth and cover the pan.  Heat the pan (oven, grill) and the broth will steam.  Let it steam up until the meat hits 202.  Take it out.

now you take the Pastrami and broil it for a few minutes on each side.  The bark gets a little lose in the steaming process.

now you cut it up and serve it.  I can't say it was the very best I've ever had.  That honor belongs to a place called Sam LeGrassas in Boston.  That said I wasn't disappointed at all and the family and freinds loved it.  It's the best thing I've made yet.

 
The Ref said:
So the big thing is the brine process.  Pick out a Brisket and make yourself a brine.  There are several brine recipes online but I went mostly cut onions, garlic, salt and the most important part Pink Himalayan Salt.  Let that bad boy soak it up for 21-28 days.

about 36-48 hours before it goes on you need to desalinate the Brisket (technically it's a corned beef at this point I think).  Dunk it in and change the water every 4-6 hours.

now you dry it and rub it similar to a regular Brisket.  The rub it's self is different.  I used a mustard as the base (can't taste it in the end).  There are different recipes online but the three main ingredients will be salt pepper and fresh ground Coriander Seeds (also paprika, mustard seeds, chili powder in my batch).

now you smoke it until it hits 150-155.  Pull it off.

now you get a pan with a rack and set the Pastrami on the rack.  Fill the bottom with beef broth and cover the pan.  Heat the pan (oven, grill) and the broth will steam.  Let it steam up until the meat hits 202.  Take it out.

now you take the Pastrami and broil it for a few minutes on each side.  The bark gets a little lose in the steaming process.

now you cut it up and serve it.  I can't say it was the very best I've ever had.  That honor belongs to a place called Sam LeGrassas in Boston.  That said I wasn't disappointed at all and the family and freinds loved it.  It's the best thing I've made yet.
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ok i think i need to do this.  I need to get a second fridge so i can brine stuff for long periods.

 
proninja said:
I'm not sure if this counts as grilling, but I've got a 2'' ribeye in the immersion circulator at 129, and I'll finish it on the egg once it's done. 
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I'm not familiar with the BGE, but are you firing this up for like a 2-3 minute sear? Wouldn't a hot cast iron pan be easier?

 
proninja said:
Maybe easier, but significantly less awesome. ;)

Serious answer: for a two pound bone in ribeye, I find it's harder to get an even sear on cast iron. For smaller cuts with less fat that end up searing evenly, absolutely. For a big ribeye that spent two hours in a bath and time isn't a concern, the egg is hotter and more even. I think it's a superior sear. The only problem is the half hour it takes to warm up, but when your meat takes two hours to cook it ain't a big deal. I spent 90 seconds with my looftlighter and just waited. 
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I'd go keto for that steak. Looks amazing. If I ever win the lottery, I'm hiring you as my personal chef. Name your price.

 
The Ref said:
https://imgur.com/gallery/4qWJZ

i think I got this imgur thing down.  Past 25 days of Pastrami 
Click to expand...
Nice. 

I made a corned beef / pastrami hybrid for St. Paddy's Day . You might want to check out the brining method at amazing ribs.  It only takes 5 days but you need Prague powder.

I bastardized it by brining it like corned beef, applying the peppery pastrami rub but smoking the brisket in a pan with Guinness.

Delicious but nowhere near as authentic as yours.

St. Paddy's Day

 
My Memorial BBQ went much better than last year. Last year, I had a 120 pound pig which is 20 pounds heavier than I normally get and it made a gigantic difference. First, the pig wouldn't fit in my 4 foot cooler. Had to store it at a local meat market which meant I couldn't pick it up until 8. I normally am getting started earlier than that. Then it took about 90 minutes longer to cook. It was big cluster F last year. This year, the 100 pounder fit in the cooler just barely.

I broadcasted ever step of the way on Instagram Live which for those that are unfamiliar with the platform, it's a live stream that allows people to text questions which scroll across the screen during the broadcast. Well, when you download the video after the Live stream, the questions aren't there. So you will see a few times that the person on the camera says some things seemingly out of nowhere. They responded to the questions.

We got started at 7:00 with prepping the grill and introducing the pig

Skinning, seasoning and getting piggy on the cooker

90 minutes on the grill

Switching gears and making some pork belly burnt ends

Putting the skin back on, a grease fire and the ice cream truck

Pork Belly Burnt Ends go into the pans (and a sweet and savory slurry) and we check the pig at 5 hours

I still have to upload the last two vids. I'll get those up and add those links shortly

 
TheFanatic said:
My Memorial BBQ went much better than last year. Last year, I had a 120 pound pig which is 20 pounds heavier than I normally get and it made a gigantic difference. First, the pig wouldn't fit in my 4 foot cooler. Had to store it at a local meat market which meant I couldn't pick it up until 8. I normally am getting started earlier than that. Then it took about 90 minutes longer to cook. It was big cluster F last year. This year, the 100 pounder fit in the cooler just barely.

I broadcasted ever step of the way on Instagram Live which for those that are unfamiliar with the platform, it's a live stream that allows people to text questions which scroll across the screen during the broadcast. Well, when you download the video after the Live stream, the questions aren't there. So you will see a few times that the person on the camera says some things seemingly out of nowhere. They responded to the questions.

We got started at 7:00 with prepping the grill and introducing the pig

Skinning, seasoning and getting piggy on the cooker

90 minutes on the grill

Switching gears and making some pork belly burnt ends

Putting the skin back on, a grease fire and the ice cream truck

Pork Belly Burnt Ends go into the pans (and a sweet and savory slurry) and we check the pig at 5 hours

I still have to upload the last two vids. I'll get those up and add those links shortly
Click to expand...
Everything looks awesome. I just subbed to your channel.

 
TheFanatic said:
My Memorial BBQ went much better than last year. Last year, I had a 120 pound pig which is 20 pounds heavier than I normally get and it made a gigantic difference. First, the pig wouldn't fit in my 4 foot cooler. Had to store it at a local meat market which meant I couldn't pick it up until 8. I normally am getting started earlier than that. Then it took about 90 minutes longer to cook. It was big cluster F last year. This year, the 100 pounder fit in the cooler just barely.

I broadcasted ever step of the way on Instagram Live which for those that are unfamiliar with the platform, it's a live stream that allows people to text questions which scroll across the screen during the broadcast. Well, when you download the video after the Live stream, the questions aren't there. So you will see a few times that the person on the camera says some things seemingly out of nowhere. They responded to the questions.

We got started at 7:00 with prepping the grill and introducing the pig

Skinning, seasoning and getting piggy on the cooker

90 minutes on the grill

Switching gears and making some pork belly burnt ends

Putting the skin back on, a grease fire and the ice cream truck

Pork Belly Burnt Ends go into the pans (and a sweet and savory slurry) and we check the pig at 5 hours

I still have to upload the last two vids. I'll get those up and add those links shortly
Click to expand...
Tuned in on step 2 via instagram. Fun watch. Nice work! Great product placement as well. :thumbup:

 
TheFanatic said:
My Memorial BBQ went much better than last year. Last year, I had a 120 pound pig which is 20 pounds heavier than I normally get and it made a gigantic difference. First, the pig wouldn't fit in my 4 foot cooler. Had to store it at a local meat market which meant I couldn't pick it up until 8. I normally am getting started earlier than that. Then it took about 90 minutes longer to cook. It was big cluster F last year. This year, the 100 pounder fit in the cooler just barely.

I broadcasted ever step of the way on Instagram Live which for those that are unfamiliar with the platform, it's a live stream that allows people to text questions which scroll across the screen during the broadcast. Well, when you download the video after the Live stream, the questions aren't there. So you will see a few times that the person on the camera says some things seemingly out of nowhere. They responded to the questions.

We got started at 7:00 with prepping the grill and introducing the pig

Skinning, seasoning and getting piggy on the cooker

90 minutes on the grill

Switching gears and making some pork belly burnt ends

Putting the skin back on, a grease fire and the ice cream truck

Pork Belly Burnt Ends go into the pans (and a sweet and savory slurry) and we check the pig at 5 hours

I still have to upload the last two vids. I'll get those up and add those links shortly
Click to expand...
Nicely done @TheFanatic! You work the product placements in really well and are really good on camera. 2 things I'd suggest, first get a better camera source or turn the phone sideways. The video is very narrow and I'd prefer a wider picture when viewing. 2nd thing is figure out a way to get a wireless mic, it will even out the audio regardless of where you are in relation to the camera.

 
nice job @TheFanatic.  Though things got a little emotional when watching - I cried when you poured Bells Oberon into the burnt ends mix instead of drinking it. 

 
Hawks64 said:
Nicely done @TheFanatic! You work the product placements in really well and are really good on camera. 2 things I'd suggest, first get a better camera source or turn the phone sideways. The video is very narrow and I'd prefer a wider picture when viewing. 2nd thing is figure out a way to get a wireless mic, it will even out the audio regardless of where you are in relation to the camera.
Click to expand...
The problem is that these are shot for Instagram Live and have to be vertical. Also, since it's done for Instagram Live, they have to be done on a phone and I'm not sure I can get a wireless mike for a phone. But I will be googling that shortly!

 
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