***Official Grilling and Smoking Thread*** (4 Viewers)

[Tony Jabroni]

Massive pork butt being prepped for an 11am smoke. Looking forward to it.

 

[Brony]

Here is one I just saw:

Yield

Makes about 1 1/2 cups

Ingredients

1 cup ketchup

2 tablespoons plus 1 teaspoon Worcestershire sauce

2 tablespoons distilled white vinegar

2 tablespoons mild-flavored molasses

2 tablespoons prepared horseradish

1 tablespoon plus 1 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Louisiana-style hot sauce, such as Tabasco

Preparation

Whisk ketchup, Worcestershire, vinegar, molasses, horseradish, sugar, garlic powder, salt, pepper, and hot sauce in a medium bowl.

Good thing they included that preparation explanation. 

 

[PinkydaPimp]

Massive pork butt being prepped for an 11am smoke. Looking forward to it.

What’s the plan?

 

[Tony Jabroni]

What’s the plan?

2 zone in the Weber kettle with Apple chunks

Rubbed down with:

Mustard

Lawrys Seasoning & Garlic Salt

Famous Dave's Rib rub

Rendezvous Rub

Onion Powder

Black pepper

Dash of Tony Chachere's

Put on at 11, take off between 3-4. Double wrap in a towel for another 2 hour spa in a cooler.

Pretty simple.

 

[heckmanm]

2 zone in the Weber kettle with Apple chunks

Rubbed down with:

Mustard

Lawrys Seasoning & Garlic Salt

Famous Dave's Rib rub

Rendezvous Rub

Onion Powder

Black pepper

Dash of Tony Chachere's

Put on at 11, take off between 3-4. Double wrap in a towel for another 2 hour spa in a cooler.

Pretty simple.

What temp? Seems quick for a "massive" butt.

 

[Tony Jabroni]

What temp? Seems quick for a "massive" butt.

No clue. I do not gauge temp expect meat internal temp. when it's done it is done. Wrapping in foil/towel and in cooler keeps it plenty hot til dinner,

 

[PinkydaPimp]

2 zone in the Weber kettle with Apple chunks

Rubbed down with:

Mustard

Lawrys Seasoning & Garlic Salt

Famous Dave's Rib rub

Rendezvous Rub

Onion Powder

Black pepper

Dash of Tony Chachere's

Put on at 11, take off between 3-4. Double wrap in a towel for another 2 hour spa in a cooler.

Pretty simple.

sounds good.  I agree that is quick if its massive in size unless your slicing and not pulling.  Butts can take a while to get to pulling texture.  But yea if you are cooking hot and fast(over 325-350) that might work out.  Let us know how it goes. 

 

[Tony Jabroni]

sounds good.  I agree that is quick if its massive in size unless your slicing and not pulling.  Butts can take a while to get to pulling texture.  But yea if you are cooking hot and fast(over 325-350) that might work out.  Let us know how it goes. 

The Weber cooks much faster compared to my Chargriller Pro. I yank it off at 195. Generally 5-6 hours max with another 1-2 hour rest. Check it once an hour. Crutch it after 3 hours of smoke.

 

[PinkydaPimp]

The Weber cooks much faster compared to my Chargriller Pro. I yank it off at 195. Generally 5-6 hours max with another 1-2 hour rest. Check it once an hour. Crutch it after 3 hours of smoke.

nice!  Sounds like it cooks fast.  You are going to get a nice bark too!  Cant wait to see the pics. 

 

[Spike]

Good thing they included that preparation explanation. 

I dunno; who knows, it could have been something to mix together and then reduce on a stovetop.

 

[Coeur de Lion]

@TheFanatic As a St. Louis dude, you’ll know what I’m talking about. Pork steaks: hit with base BBQ rub, an hour of smoke, then finished over direct painting with BBQ sauce. Almost 6 pounds of deliciousness for 8 bucks can’t be beat. Old stand by potato / onion / pepper packet on the side plus grilled cauliflower ( cut head vertically into huge slices, drizzle with olive oil, s & p) — surprisingly good. Really chars up and slams up teh smoky grill flavor.

 

[Weebs210]

Do you grill masters prefer gas or charcoal grills? I have a gas grill atm but always feel like I'm going to blow my face off with it.

 

[shuke]

Do you grill masters prefer gas or charcoal grills? I have a gas grill atm but always feel like I'm going to blow my face off with it.

Use both religiously. 

 

[Weebs210]

Use both religiously. 

So they are better for different things or?

 

[Cowboysfan8]

I do something like this with my Sweet Heat Cajun Ribs. Basically take some sort of spicy rub, obviously I used a Cajun rub. Smoke them for a couple hours then put in the foil, meat side down. Add about a cup of brown sugar on the back of the ribs, wrap in foil and put back on the cooker. Remove from the foil, reserving the sauce, back on the cooker for a little bit to firm up, then plate and drizzle with the sauce from the foil. 

I enjoy your site

That seems like ALOT of brown sugar

 

[Cowboysfan8]

So they are better for different things or?

Yep

 

[shuke]

So they are better for different things or?

At least for me.  I haven't mastered the charcoal yet and don't feel like I can use the entire cooking area.  I can fit a lot more on my gas, also.

 

[MikeIke]

Back in August i had my 25th anniversary with my company and I  got to pick a gift from a catalog. I ended up going with a Weber Q3200 gas grill. I figured that's better than a watch.

I've always been a charcoal guy, this is the first gas grill I've ever had. I gotta say, I appreciate the convenience. When i just want to do some burgers, steaks, or (tonight) pork tenderloin it works really well. I'll keep my charcoal grill but this is a nice handy substitute. 

So now I have 3 grills.  A smoker, a charcoal griller, and a gas griller.

 

[TheFanatic]

2 zone in the Weber kettle with Apple chunks

Rubbed down with:

Mustard

Lawrys Seasoning & Garlic Salt

Famous Dave's Rib rub

Rendezvous Rub

Onion Powder

Black pepper

Dash of Tony Chachere's

Put on at 11, take off between 3-4. Double wrap in a towel for another 2 hour spa in a cooler.

Pretty simple.

Seems like a whole lot of pre-made rubs going into this. Can that flavor profile be a little too nuanced?

 

[TheFanatic]

@TheFanatic As a St. Louis dude, you’ll know what I’m talking about. Pork steaks: hit with base BBQ rub, an hour of smoke, then finished over direct painting with BBQ sauce. Almost 6 pounds of deliciousness for 8 bucks can’t be beat. Old stand by potato / onion / pepper packet on the side plus grilled cauliflower ( cut head vertically into huge slices, drizzle with olive oil, s & p) — surprisingly good. Really chars up and slams up teh smoky grill flavor.

Yep! And you cooked them exactly how I do them. I don't do them all that often, but when I do, I live to bust out the Maul's and taste my childhood on a plate!

 

[TheFanatic]

Use both religiously. 

This! 

A little background. I have on my deck a Traeger Timberline, an American Muscle Grill and a Kamado. The AMG is a flex fuel grill that uses gas to ignite just about anything. I can light regular charcoal or go with straight smoke wood chunks and can even do whole wood logs from my wood pile. I can also use the gas as just that, gas. I use this grill during the week and on weekend mornings for deck breakfast. The Traeger I use when I have the time to cook low and slow. The Kamado is where I put my cast iron griddles once I clean them after deck breakfast. They all have a purpose. 

 

[TheFanatic]

I enjoy your site

That seems like ALOT of brown sugar

I thought the same thing when I made it. Then I ate some of the ribs. WOW!

 

[Ron Swanson]

This! 

A little background. I have on my deck a Traeger Timberline, an American Muscle Grill and a Kamado. The AMG is a flex fuel grill that uses gas to ignite just about anything. I can light regular charcoal or go with straight smoke wood chunks and can even do whole wood logs from my wood pile. I can also use the gas as just that, gas. I use this grill during the week and on weekend mornings for deck breakfast. The Traeger I use when I have the time to cook low and slow. The Kamado is where I put my cast iron griddles once I clean them after deck breakfast. They all have a purpose. 

Kamados also make a great cambro substitute for resting and holding meat.

 

[TheFanatic]

Kamados also make a great cambro substitute for resting and holding meat.

I never thought about that! Good call! Gives me a new use for the grill I use the least. I never thought I would say that, by the way. It was my dream grill when I got it. 

 

[TheFanatic]

OK, so I finally grilled my beef tenderloin on Sunday and went with a Beurre Blanc sauce. Sauted shallots and tarragon in wine and vinegar until it reduced down to about a third. Ran the vinegar and wine through a strainer to pull out all the bits (make sure to use the back of a spoon or the butt of a knife to squeeze every ounce of liquid out of the shallots and tarragon). Added heavy cream and then a cup of butter, one tbsp at a time, whisking as it simmered. Once all the butter has been incorporated, let it cook down a little more and then remove from the heat where it will thicken. The sauce was amazing and the photo shoot was really, really good. I hope to have the post to the client by tonight and posted tomorrow.

Next up my review of the meater. Hope to have it done by the end of the week. 

 

[Spike]

OK, so I finally grilled my beef tenderloin on Sunday and went with a Beurre Blanc sauce. Sauted shallots and tarragon in wine and vinegar until it reduced down to about a third. Ran the vinegar and wine through a strainer to pull out all the bits (make sure to use the back of a spoon or the butt of a knife to squeeze every ounce of liquid out of the shallots and tarragon). Added heavy cream and then a cup of butter, one tbsp at a time, whisking as it simmered. Once all the butter has been incorporated, let it cook down a little more and then remove from the heat where it will thicken. The sauce was amazing and the photo shoot was really, really good. I hope to have the post to the client by tonight and posted tomorrow.

Next up my review of the meater. Hope to have it done by the end of the week. 

Could you please update this with your quantities?  I'd like to give this a try as tenderloin really can use something to ramp it up.  Tender?  Yes.  Flavorful?  Not on its own.

Oh, and why strain out the vinegar and wine from the bits?  Wouldn't all the bits be nice as part of the sauce you put on the meat?

 

[TheFanatic]

Could you please update this with your quantities?  I'd like to give this a try as tenderloin really can use something to ramp it up.  Tender?  Yes.  Flavorful?  Not on its own.

Oh, and why strain out the vinegar and wine from the bits?  Wouldn't all the bits be nice as part of the sauce you put on the meat?

I don't think the sauce would be as fluffy and cloying as it was had I left the bits in. I thought about it as I was doing it but followed the directions and it came out amazing. Although it does not handle refrigeration well. Had to take the kids to a movie right after getting my final shots (800+ in total) and while we got to sample it fresh off the grill (both the meat and the sauce), when we came back after the movie the sauce was simply flavored butter. 

I'll have all the amounts in the recipe when I post it. Can't remember off the top of my head. 

 

[shuke]

So they are better for different things or?

At least for me.  I haven't mastered the charcoal yet and don't feel like I can use the entire cooking area.  I can fit a lot more on my gas, also.

Gas. I don't think I could fit all this on my 22" Weber charcoal.  

Charcoal. Nothing beats the taste of charcoal/wood.  I use almost exclusively for meat.  

 

[Coeur de Lion]

I’m strictly a charcoal / wood guy.

 

[msommer]

OK, so I finally grilled my beef tenderloin on Sunday and went with a Beurre Blanc sauce. Sauted shallots and tarragon in wine and vinegar until it reduced down to about a third. Ran the vinegar and wine through a strainer to pull out all the bits (make sure to use the back of a spoon or the butt of a knife to squeeze every ounce of liquid out of the shallots and tarragon). Added heavy cream and then a cup of butter, one tbsp at a time, whisking as it simmered. Once all the butter has been incorporated, let it cook down a little more and then remove from the heat where it will thicken. The sauce was amazing and the photo shoot was really, really good. I hope to have the post to the client by tonight and posted tomorrow.

Next up my review of the meater. Hope to have it done by the end of the week. 

I don't think the sauce would be as fluffy and cloying as it was had I left the bits in. I thought about it as I was doing it but followed the directions and it came out amazing. Although it does not handle refrigeration well. Had to take the kids to a movie right after getting my final shots (800+ in total) and while we got to sample it fresh off the grill (both the meat and the sauce), when we came back after the movie the sauce was simply flavored butter. 

I'll have all the amounts in the recipe when I post it. Can't remember off the top of my head. 

Bolded means white butter. Just saying...

 

[Coeur de Lion]

Turkey burgers tonight. Surprisingly very good if done right and not over-cooked. I have my guy coarsely grind turkey thighs and I mix in finely chopped mushrooms (to help with moisture), Worcestershire, garlic, and minced fresh sage / parsley / thyme / whatever is in the fridge or herb garden. When I cook I err on the side of under-cooking and throw back on as need be. Not the same as a really good real burger of course, but a damn good healthier change up.

 

[Redwes25]

That's a pretty good one. Still torn tho. Probably going to be a game time decision as I have to order this first thing in the morning. 

ignore this post as just catching up

 

[bryhamm]

Zest a lime or a lemon...I prefer a lime, but both work.  Add 1 TBSP brown sugar.  2 tsp of each: smoked paprika, garlic powder, onion powder, thyme, pepper.  1 tsp of each: kosher salt, Tonys/Old Bay, cumin, oregano.  1/2 tsp nutmeg and cayenne (can use full tap if you like the heat; I use Chipotle pepper flakes instead of cayenne as I like the smokey flavor).  This will be enough rub for a few filets, so save any leftover.

Rub salmon in olive oil, both sides.  Pat the rub into the filet liberally and let rest in the fridge until your ready to grill.  Grill skin side down at 350ish for 3 minutes, carefully flip and grill other side 3 minutes, finish skin side down 3 more minutes.  Let it rest a few minutes and serve.  Skin will peel right off.

Best blackened salmon evah!

Bumping this.  I've never cooked salmon on the grill before.  Did a quick search in this thread and found this.  Gonna have to try it soon.

 

[TheFanatic]

Bumping this.  I've never cooked salmon on the grill before.  Did a quick search in this thread and found this.  Gonna have to try it soon.

When I do salmon, I usually don't flip at all. But after it firms up a bit skin side down, I can see doing that with less risk of mangling the filet. 

 

[bryhamm]

When I do salmon, I usually don't flip at all. But after it firms up a bit skin side down, I can see doing that with less risk of mangling the filet. 

Do you do a "timed" cook?  or some kind of feel?  of is there a temp to shoot for?  I have a good feel for steak, pork, chicken but usually do a probe temp to be sure.  No idea on salmon.

 

[Grahamburn]

A 1 pound salmon filet usually takes about 12-15 minutes or so on my grill at about 400 degrees.  I go skin side down with salt, pepper, and lemon or a honey/soy mixture for basting.  Dill is good too.  Slide a metal spatula between the skin and the meat when it's done to get the fish off the grill.  It will go from it's super pink color to more of a whitish pink when it's cooked through.  Of course, "flakes with a fork" is the go to standard for fish.  Super simple. 

 

[TheFanatic]

Do you do a "timed" cook?  or some kind of feel?  of is there a temp to shoot for?  I have a good feel for steak, pork, chicken but usually do a probe temp to be sure.  No idea on salmon.

Feel more than anything, but it's similar to steak temps if you want to use a meat thermometer. Medium Rare is pretty good (135), but anything up to 150 is fine in my book. 

 

[TheFanatic]

Anybody grilling this weekend?

 

[TheFanatic]

Could you please update this with your quantities?  I'd like to give this a try as tenderloin really can use something to ramp it up.  Tender?  Yes.  Flavorful?  Not on its own.

Oh, and why strain out the vinegar and wine from the bits?  Wouldn't all the bits be nice as part of the sauce you put on the meat?

The post is done. There are some minor formatting issues that I could not fix that my web guy will fix today and I should have it up tonight or tomorrow. 

 

[heckmanm]

OK, so I finally grilled my beef tenderloin on Sunday and went with a Beurre Blanc sauce. Sauted shallots and tarragon in wine and vinegar until it reduced down to about a third. Ran the vinegar and wine through a strainer to pull out all the bits (make sure to use the back of a spoon or the butt of a knife to squeeze every ounce of liquid out of the shallots and tarragon). Added heavy cream and then a cup of butter, one tbsp at a time, whisking as it simmered. Once all the butter has been incorporated, let it cook down a little more and then remove from the heat where it will thicken. The sauce was amazing and the photo shoot was really, really good. I hope to have the post to the client by tonight and posted tomorrow.

Next up my review of the meater. Hope to have it done by the end of the week. 

Great timing - was just talking to a co-worker about thermometers and looked at the Meater website.  I like that you get both ambient and meat temp with one probe.

Looking forward to the review.

 

[Cowboysfan8]

Anybody grilling this weekend?

Definitely, just not sure what lol

Strip steaks for me and the woman tonight 

 

[Hawks64]

OK, so I finally grilled my beef tenderloin on Sunday and went with a Beurre Blanc sauce. Sauted shallots and tarragon in wine and vinegar until it reduced down to about a third. Ran the vinegar and wine through a strainer to pull out all the bits (make sure to use the back of a spoon or the butt of a knife to squeeze every ounce of liquid out of the shallots and tarragon). Added heavy cream and then a cup of butter, one tbsp at a time, whisking as it simmered. Once all the butter has been incorporated, let it cook down a little more and then remove from the heat where it will thicken. The sauce was amazing and the photo shoot was really, really good. I hope to have the post to the client by tonight and posted tomorrow.

Next up my review of the meater. Hope to have it done by the end of the week. 

Great timing - was just talking to a co-worker about thermometers and looked at the Meater website.  I like that you get both ambient and meat temp with one probe.

Looking forward to the review.

Can you give us a quick or ?

 

[TheFanatic]

Great timing - was just talking to a co-worker about thermometers and looked at the Meater website.  I like that you get both ambient and meat temp with one probe.

Looking forward to the review.

Let me tell a story about that, because that feature is nice, but what the Meater app does with that information is absolutely amazing. First time I tested it, I just threw a pork shoulder on the grill. No big thing. Simple rub and into the Traeger. One of the issues I have is I make way more food than I can eat sometimes. My family, friends and neighbors eat really well. The problem comes when I promise people food at a certain time and a photoshoot runs long and people are grumbling (verbally and gastronomically) about dinner being late. I've got to say this happens quite a lot. I starve people way more than I should, but when I average 800 pictures per shoot, it takes time.

Back on track here. I put the shoulder in, set it for 225 and tell everyone to be at my house at 6. After a few minutes in the cooker, the Meater can take the ambient temp and how much the internal temp has risen and tell you exactly when the meat will hit the target temp. In this case, it said my should would be done at 7:15. I like to rest my shoulders for at least an hour. So I'm going to starve everyone again, right? Nope. The Meater saved my butt, literally! I upped the temp to 275 and it recalculated and said it would be done by 5:05. It was done within 5 minutes of that. It rested an hour and served my pulled pork at 6:10. Oh, I also did some ribs. Since I knew that my shoulder would have an hour of rest at 6:00 and be ready to pull, and I also knew that at 275 those ribs would take about 2.5 hours to cook, I put some ribs on at 3:30 and everything was done at the exact same time. 

How's that for a feature and benefit!?!

 

[TheFanatic]

Can you give us a quick or ?

Se my comment above. It has a couple negatives, but it's a darn handy device. 

 

[heckmanm]

Let me tell a story about that, because that feature is nice, but what the Meater app does with that information is absolutely amazing. First time I tested it, I just threw a pork shoulder on the grill. No big thing. Simple rub and into the Traeger. One of the issues I have is I make way more food than I can eat sometimes. My family, friends and neighbors eat really well. The problem comes when I promise people food at a certain time and a photoshoot runs long and people are grumbling (verbally and gastronomically) about dinner being late. I've got to say this happens quite a lot. I starve people way more than I should, but when I average 800 pictures per shoot, it takes time.

Back on track here. I put the shoulder in, set it for 225 and tell everyone to be at my house at 6. After a few minutes in the cooker, the Meater can take the ambient temp and how much the internal temp has risen and tell you exactly when the meat will hit the target temp. In this case, it said my should would be done at 7:15. I like to rest my shoulders for at least an hour. So I'm going to starve everyone again, right? Nope. The Meater saved my butt, literally! I upped the temp to 275 and it recalculated and said it would be done by 5:05. It was done within 5 minutes of that. It rested an hour and served my pulled pork at 6:10. Oh, I also did some ribs. Since I knew that my shoulder would have an hour of rest at 6:00 and be ready to pull, and I also knew that at 275 those ribs would take about 2.5 hours to cook, I put some ribs on at 3:30 and everything was done at the exact same time. 

How's that for a feature and benefit!?!

Isn't that time somewhat dependent on the size/shape of the chunk of meat? Does it "know" how deep into the meat the probe is placed, and assume that the tip is in the center?  Or does it figure all of that out based on the rise in internal temp over X minutes?.

(If it's the latter, then I assume having the probe too far from center-mass could throw off that calculation.)

 

[TheFanatic]

Isn't that time somewhat dependent on the size/shape of the chunk of meat? Does it "know" how deep into the meat the probe is placed, and assume that the tip is in the center?  Or does it figure all of that out based on the rise in internal temp over X minutes?.

(If it's the latter, then I assume having the probe too far from center-mass could throw off that calculation.)

I'm not entirely sure. I'm guessing it is assuming that it is near the center. However it does it, it's cool. 

 

[bryhamm]

How does it "know" how long the stall will last?  That's the huge unknown when doing brisket or shoulders imo.

 

[msommer]

How does it "know" how long the stall will last?  That's the huge unknown when doing brisket or shoulders imo.

It should be possible with lots of data collection, like when Uber or Waze "knows" which route is fastest 

 

[TheFanatic]

How does it "know" how long the stall will last?  That's the huge unknown when doing brisket or shoulders imo.

I have to say, I was skeptical too. It really did blow my mind. 

It should be possible with lots of data collection, like when Uber or Waze "knows" which route is fastest 

This is what has to be happening. Since it's an app, it could be bringing back all kinds of data to a central location to be analyzed and used to predict future cooks. 

 

[Coeur de Lion]

Did some almost 2” thick Kurabuta “porterhouse cut” pork chops tonight. Walkerwoods jerk (I’m a complete addict now lol) for me, BBQ (rub then sauce) for the wife and daughters. Smoked ‘em (applewood) until the center hit 130, then seared off over direct heat. Absolutely delicious, will buy again even at roughly 2x the price of “normal” pork — much deeper flavor and an absolute ton of marbling — before cooking they were a much deeper dark reddish pink, almost like beef really. Definitely recommend these if you have access.