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

[coyote5]

hmm i feel like you would be cutting it close.  Freeze until Friday maybe?

I'd freeze till Friday as well.

I agree.  Although my fridge has one drawer that when set to meat 'lightly' freezes meat.  I'd be comfortable with putting it in that drawer for 5 days.

 Thanks guys for confirming my intuition on this one

 

[TheFanatic]

Yeah, I made these this weekend and I cant imagine anything ever topping them. I just dusted with S&P, smoked for 2 hours, wrapped for an hour with brown sugar, butter and maraschino cherry syrup, and then smoked for another 30 minutes with foil open. They were insane. Greasy morsels of goodness that just melted in your mouth.

I do have questions about the cost of these things though. I've had a very hard time finding anyone that stocks pork belly around here. I finally found a butcher at the market that had one, but the kid at the counter seemed unsure what price to sell it at. He eventually pulled out some book and me charged like $6-something a pound? I got a 3+lb chunk and it was like $27. Does that sound right? Is this supposed to be a cheap cut of meat, or is this the going rate for fresh pork belly? PS - After eating some, I would've gladly paid twice that.   

How much is bacon where you live? This is uncured bacon. Should be a little cheaper than bacon. 

 

[TheFanatic]

hmm i feel like you would be cutting it close.  Freeze until Friday maybe?

Is it vac packed? Then you can leave it in the fridge for a month. If it is on one of those styrofoam platters and a thin layer of celophane over the top, then freeze. 

 

[coyote5]

I believe he pulled it out of a cryopack and it's now sitting in the fridge.  I could have her vac it this afternoon though.

 

[E-Z Glider]

Got a Costco anywhere nearby? It's 2.99 a pound at mine. 

Not really, wish I did. Someone mentioned that earlier in the thread as well.

Good to know their price, though. Thanks   

 

[PinkydaPimp]

Yeah, I made these this weekend and I cant imagine anything ever topping them. I just dusted with S&P, smoked for 2 hours, wrapped for an hour with brown sugar, butter and maraschino cherry syrup, and then smoked for another 30 minutes with foil open. They were insane. Greasy morsels of goodness that just melted in your mouth.

I do have questions about the cost of these things though. I've had a very hard time finding anyone that stocks pork belly around here. I finally found a butcher at the market that had one, but the kid at the counter seemed unsure what price to sell it at. He eventually pulled out some book and me charged like $6-something a pound? I got a 3+lb chunk and it was like $27. Does that sound right? Is this supposed to be a cheap cut of meat, or is this the going rate for fresh pork belly? PS - After eating some, I would've gladly paid twice that.   

If you have an asian market near you try there.  THey usually have pork belly.

 

[ydoc]

i'm doing a brisket and pork shoulder for my wifes xmas party on friday.....playing golf friday morning so planning to cook on thursday...

how is the best way to keep the meat till the party...

 

[TheFanatic]

i'm doing a brisket and pork shoulder for my wifes xmas party on friday.....playing golf friday morning so planning to cook on thursday...

how is the best way to keep the meat till the party...

Cook them to just past the stall and pull them off and put straight into the fridge. Heat them up the next day until the probe slides in and out like butter. Cook them both in an aluminum pan (double pan to make the pan more rigid) and keep all the juices. Cover the top of the pan with foil before putting into the fridge.

The next day, when they come up to temp, let them rest for at least an hour. 

Not to get too salesy, but I would just put them on my Traeger in the morning, go play golf and come back to perfectly cooked BBQ.

 

[ydoc]

Cook them to just past the stall and pull them off and put straight into the fridge. Heat them up the next day until the probe slides in and out like butter. Cook them both in an aluminum pan (double pan to make the pan more rigid) and keep all the juices. Cover the top of the pan with foil before putting into the fridge.

The next day, when they come up to temp, let them rest for at least an hour. 

Not to get too salesy, but I would just put them on my Traeger in the morning, go play golf and come back to perfectly cooked BBQ.

thanks...

 

[ydoc]

Cook them to just past the stall and pull them off and put straight into the fridge. Heat them up the next day until the probe slides in and out like butter. Cook them both in an aluminum pan (double pan to make the pan more rigid) and keep all the juices. Cover the top of the pan with foil before putting into the fridge.

The next day, when they come up to temp, let them rest for at least an hour. 

Not to get too salesy, but I would just put them on my Traeger in the morning, go play golf and come back to perfectly cooked BBQ.

what are your thoughts on the necessity of wrapping during the cook.....i read the brisket made easy on your site and that was not wrapped.....my main concern with going golfing is not wrapping at the right time....lol

 

[msommer]

Yeah, I made these this weekend and I cant imagine anything ever topping them. I just dusted with S&P, smoked for 2 hours, wrapped for an hour with brown sugar, butter and maraschino cherry syrup, and then smoked for another 30 minutes with foil open. They were insane. Greasy morsels of goodness that just melted in your mouth.

I do have questions about the cost of these things though. I've had a very hard time finding anyone that stocks pork belly around here. I finally found a butcher at the market that had one, but the kid at the counter seemed unsure what price to sell it at. He eventually pulled out some book and me charged like $6-something a pound? I got a 3+lb chunk and it was like $27. Does that sound right? Is this supposed to be a cheap cut of meat, or is this the going rate for fresh pork belly? PS - After eating some, I would've gladly paid twice that.   

Why do you hate America?

 

[msommer]

How much is bacon where you live? This is uncured bacon. Should be a little cheaper than bacon. 

It should be substantially cheaper than bacon. The process to make bacon takes time (ties up capital) and labor (cost)

Now if your butcher makes home made bacon and charges pork belly prices for it - be happy he is a lousy businessman and buy a lot!

 

[JaxBill]

Speaking of bacon

I might need to try these

 

[msommer]

Speaking of bacon

I might need to try these

They might be even better smoked.

But that sure seems like a lot of prep to wrap individual onion rings with bacon strips (moreover, bacon strips that are extra narrow since you split them on the long end...)

 

[beer 30]

Not to get too salesy, but I would just put them on my Traeger in the morning, go play golf and come back to perfectly cooked BBQ.

Still navigating this smoking thing with my Traeger. Here's my question, If it's just me (because my family is pretty much useless for helping with stuff like this) how do you assure you don't run out of pellets while you're gone? I know, fill the bin all the way up but there are times when it craters down to the auger and will run dry if I don't keep an eye on it. Have had it happen on a couple of cooks now so I'm overly OCD in checking it. Much more so than I should be methinks. Nobody wants to walk out to your Traeger going into auto shutdown because it ran out of pellets. Any advice appreciated.

 

[PinkydaPimp]

what are your thoughts on the necessity of wrapping during the cook.....i read the brisket made easy on your site and that was not wrapped.....my main concern with going golfing is not wrapping at the right time....lol

Its all preference.  I have done brisket wrapped and unwrapped.  I prefer unwrapped, but many prefer wrapped.  You should test both and see which you like.  Generally no wrap and you get a better bark.  Wrapping will speed up the cook. 

 

[E-Z Glider]

It should be substantially cheaper than bacon. The process to make bacon takes time (ties up capital) and labor (cost)

Now if your butcher makes home made bacon and charges pork belly prices for it - be happy he is a lousy businessman and buy a lot!

This is what I was thinking.

There's an Asian market not to far from me that I should probably check out, but Ive been in there a few times looking for weird things and its a little intimidating. I have a hard enough time explaining to a local farmer what I want, I can only imagine how difficult the conversation will be with the high-strung Aisan grocer who speaks very little English. 

 

[msommer]

This is what I was thinking.

There's an Asian market not to far from me that I should probably check out, but Ive been in there a few times looking for weird things and its a little intimidating. I have a hard enough time explaining to a local farmer what I want, I can only imagine how difficult the conversation will be with the high-strung Aisan grocer who speaks very little English. 

脆皮燒肉

ETA: per this youtube video it means "Home Made Chinese Roasted Pork Belly" 

ETA2: If he's Korean or Japanese you are SOL

 

[PinkydaPimp]

脆皮燒肉

ETA: per this youtube video it means "Home Made Chinese Roasted Pork Belly" 

ETA2: If he's Korean or Japanese you are SOL

interesting trick with the salt and the holes in the skin.  need to try that.

 

[Jayrok]

Hello friends,

There may be info/recipe up thread but I haven't come across it.  

Smoked rib roast (or prime rib roast).  How do you season your roast?

I smoked one a few weeks ago and loved the outcome.  I dry brined it with kosher salt for a few hours then seasoned with a mix of chopped dried rosemary, dried oregano, garlic and onion powder, paprika, and a little chipotle powder.  

I would like to try one with Dale's seasoning (I love that on steaks) and/or some Montreal Steak seasoning, instead of the rosemary/thyme/oregano leaves. Or throw it all in?

Your thoughts are greatly appreciated!  

 

[Softballguy]

Hello friends,

There may be info/recipe up thread but I haven't come across it.  

Smoked rib roast (or prime rib roast).  How do you season your roast?

I smoked one a few weeks ago and loved the outcome.  I dry brined it with kosher salt for a few hours then seasoned with a mix of chopped dried rosemary, dried oregano, garlic and onion powder, paprika, and a little chipotle powder.  

I would like to try one with Dale's seasoning (I love that on steaks) and/or some Montreal Steak seasoning, instead of the rosemary/thyme/oregano leaves. Or throw it all in?

Your thoughts are greatly appreciated!  

My favorite rub for prime rib is from Malcolm Reed and uses Montreal Steak seasoning.

 

[Jayrok]

My favorite rub for prime rib is from Malcolm Reed and uses Montreal Steak seasoning.

Thanks for the link.  

 

[Grahamburn]

Firing up some thick cut pork chops tonight with marsala apples. 

 

[ydoc]

Still navigating this smoking thing with my Traeger. Here's my question, If it's just me (because my family is pretty much useless for helping with stuff like this) how do you assure you don't run out of pellets while you're gone? I know, fill the bin all the way up but there are times when it craters down to the auger and will run dry if I don't keep an eye on it. Have had it happen on a couple of cooks now so I'm overly OCD in checking it. Much more so than I should be methinks. Nobody wants to walk out to your Traeger going into auto shutdown because it ran out of pellets. Any advice appreciated.

interesting....how much can the traeger hold.....rectec holds 40 lbs cant imagine ever using all of it....but now i'm a tad worried about golf..

 

[shuke]

Hello friends,

There may be info/recipe up thread but I haven't come across it.  

Smoked rib roast (or prime rib roast).  How do you season your roast?

I smoked one a few weeks ago and loved the outcome.  I dry brined it with kosher salt for a few hours then seasoned with a mix of chopped dried rosemary, dried oregano, garlic and onion powder, paprika, and a little chipotle powder.  

I would like to try one with Dale's seasoning (I love that on steaks) and/or some Montreal Steak seasoning, instead of the rosemary/thyme/oregano leaves. Or throw it all in?

Your thoughts are greatly appreciated!  

Have only done it once and used Montreal steak seasoning.  Was awesome.  But I imagine it would be with just about anything.

 

[TheFanatic]

what are your thoughts on the necessity of wrapping during the cook.....i read the brisket made easy on your site and that was not wrapped.....my main concern with going golfing is not wrapping at the right time....lol

Wrapping is not required. It speeds up the process a great deal. In your case, you might not want to speed it up

 

[TheFanatic]

Speaking of bacon

I might need to try these

These things are all the rage. Here's my version - Buffalo Bacon Wrapped Onion Rings. As stated above, they are a lot of work, but man are they epic!

 

[TheFanatic]

Still navigating this smoking thing with my Traeger. Here's my question, If it's just me (because my family is pretty much useless for helping with stuff like this) how do you assure you don't run out of pellets while you're gone? I know, fill the bin all the way up but there are times when it craters down to the auger and will run dry if I don't keep an eye on it. Have had it happen on a couple of cooks now so I'm overly OCD in checking it. Much more so than I should be methinks. Nobody wants to walk out to your Traeger going into auto shutdown because it ran out of pellets. Any advice appreciated.

I've had that happen too. If you fill that bad boy up, and mound it higher over the top of the hole for the augur you should be good for 10 hours. I put a brisket on at 180 at 11 PM and woke up at 9 to wrap it and crank the temps up. It was finished at 11 and I never added any more pellets. 

 

[heckmanm]

Once you get beyond the first several hours, is there much additional smoke penetration after the bark forms? Or is the smoker basically just an oven at that point?

Say my smoker won't hold enough charcoal to do a really long (16 hours or so) cook. Would it work (aside from the obvious loss of dignity and my man card, of course) to move it to a 225F oven at that point?

 

[TheFanatic]

Once you get beyond the first several hours, is there much additional smoke penetration after the bark forms? Or is the smoker basically just an oven at that point?

Say my smoker won't hold enough charcoal to do a really long (16 hours or so) cook. Would it work (aside from the obvious loss of dignity and my man card, of course) to move it to a 225F oven at that point?

Once meat reaches 140-160 degrees external temp, it no longer takes on any more smoke flavor.

As far as the second sentence, I'm just going to keep that between you and I and never speak of it again. 

 

[heckmanm]

Once meat reaches 140-160 degrees external temp, it no longer takes on any more smoke flavor.

As far as the second sentence, I'm just going to keep that between you and I and never speak of it again. 

Did I mention I was asking for a friend?  

 

[JaxBill]

These things are all the rage. Here's my version - Buffalo Bacon Wrapped Onion Rings. As stated above, they are a lot of work, but man are they epic!

The reason why the flavor combo I posted struck a chord with me is that MBCP is roughly a month away 

 

[Fantasy_Freak]

I was looking into making fish tacos by grilling the meat.  I have never grilled fish before, I do have a grilling tray, is it best to use the tray or can the normal grill grates be used?  I was thinking the fish would fall apart if using normal grill grates.  If using a grill tray is I assume oil on the tray would keep the fish from sticking.

 

[TheFanatic]

I was looking into making fish tacos by grilling the meat.  I have never grilled fish before, I do have a grilling tray, is it best to use the tray or can the normal grill grates be used?  I was thinking the fish would fall apart if using normal grill grates.  If using a grill tray is I assume oil on the tray would keep the fish from sticking.

Master the tray first. It's much easier to learn. Then go after doing it straight on the grill. Or get one of these. Full disclosure, I just became a brand ambassador for them about 20 minutes ago. I start promoting them in March. And somebody's getting a new grill! This guy!

 

[ProstheticRGK]

Master the tray first. It's much easier to learn. Then go after doing it straight on the grill. Or get one of these. Full disclosure, I just became a brand ambassador for them about 20 minutes ago. I start promoting them in March. And somebody's getting a new grill! This guy!

That looks awesome, more like a piece of art than a grill. But, honestly, i cant see having that as a primary cooker in my backyard. The actual grill space looks too small, and having all that area as a plancha seems like guilding the lily for an outdoor grill. Plus, it looks like it would be a lot of upkeep to weatherproof and season the plancha. Keep us posted, though, on what you think.

 

[TheFanatic]

That looks awesome, more like a piece of art than a grill. But, honestly, i cant see having that as a primary cooker in my backyard. The actual grill space looks too small, and having all that area as a plancha seems like guilding the lily for an outdoor grill. Plus, it looks like it would be a lot of upkeep to weatherproof and season the plancha. Keep us posted, though, on what you think.

The cooking surface is pretty big and it is supposedly completely weatherproof. On that note, I will absolutely test because it's going on an uncovered part of my deck. Everyone who I know who has had one really dig it. Sure, not as a primary cooker, but even the company realizes that most people have this as their 2nd or 3rd grill. 

 

[shuke]

I was looking into making fish tacos by grilling the meat.  I have never grilled fish before, I do have a grilling tray, is it best to use the tray or can the normal grill grates be used?  I was thinking the fish would fall apart if using normal grill grates.  If using a grill tray is I assume oil on the tray would keep the fish from sticking.

Grilling tray is easy, but you can do it on the rack skin side down first until it's firm enough to flip.

 

[beer 30]

Which Traeger? I've gone overnight a ton on my old pro22 without *any* issues at all. I'll sleep for 8 hours and use I'd guess 20% of the pellets it holds. The good news is that when you're cooking overnight you're usually doing it at a pretty low temperature, which uses a lot fewer pellets than when you're cooking with high heat. 

I don't know if I'd call it OCD, but I check the pellets every single time I cook. I've run out too. It sucks. 

Same as yours, Pro22. You make a good point, low and slow won’t chew up the pellets cooking at 350 for a couple of hours will.

 

[In The Zone]

I was looking into making fish tacos by grilling the meat.  I have never grilled fish before, I do have a grilling tray, is it best to use the tray or can the normal grill grates be used?  I was thinking the fish would fall apart if using normal grill grates.  If using a grill tray is I assume oil on the tray would keep the fish from sticking.

A small Grill Mat may work as well. Good for vegetables also. 

 

[Dedfin]

Since I got my smoker, I've smoked 5 lbs of chicken thighs and wings, and 2 pork butts.  One thing that annoyed me is that I'd run out of smoke after about 45 min so I'd have to refill.  Well, if I'm busy doing #### I am not going to remember to do this.  I read a little and decided to get one of these

https://www.amazon.com/gp/product/B007ROPJ1M/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Does anyone have experience with these products?  They have this and a tube shaped one.  Will this increase the amount of chips/pellets I can use so I don't need to reload every 45?  They say it does, but I want some user experience on these.  Also, so I have to use their pellets?  I also read about a "mailbox mod" that can hold even more chips/pellets, but I'm not going there quite yet.

TIA

 

[heckmanm]

Since I got my smoker, I've smoked 5 lbs of chicken thighs and wings, and 2 pork butts.  One thing that annoyed me is that I'd run out of smoke after about 45 min so I'd have to refill.  Well, if I'm busy doing #### I am not going to remember to do this.  I read a little and decided to get one of these

https://www.amazon.com/gp/product/B007ROPJ1M/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Does anyone have experience with these products?  They have this and a tube shaped one.  Will this increase the amount of chips/pellets I can use so I don't need to reload every 45?  They say it does, but I want some user experience on these.  Also, so I have to use their pellets?  I also read about a "mailbox mod" that can hold even more chips/pellets, but I'm not going there quite yet.

TIA

I have the one you linked, but I haven't used it for a "regular" smoke.  I use it if I'm cold-smoking something, where all I want is to burn the pellets/chips and not generate a lot of heat..

I'm not sure what type of smoker you have, but I think this thing is designed to be the only thing burning in the area you place it.  If you set it on top of a pile of charcoal, I'm guessing the whole thing will burn up all at once.  Also, mine has shown a tendency to go out if there's not enough airflow.

Lastly, WTF is up with the "expert assembly" for an extra $125?? You open the box and take it out.  It's not like it comes as a flat sheet that you have to bend yourself.

 

[Dedfin]

I have the one you linked, but I haven't used it for a "regular" smoke.  I use it if I'm cold-smoking something, where all I want is to burn the pellets/chips and not generate a lot of heat..

I'm not sure what type of smoker you have, but I think this thing is designed to be the only thing burning in the area you place it.  If you set it on top of a pile of charcoal, I'm guessing the whole thing will burn up all at once.  Also, mine has shown a tendency to go out if there's not enough airflow.

Lastly, WTF is up with the "expert assembly" for an extra $125?? You open the box and take it out.  It's not like it comes as a flat sheet that you have to bend yourself.

Yeah, I think the expert assembly is hilarious.  I have a MES30, it's an electric smoker and according to amazingribs website, it's a pretty common add on to my rig.  I would use this in place of the normal chip burner that came with the MES30.

 

[heckmanm]

Yeah, I think the expert assembly is hilarious.  I have a MES30, it's an electric smoker and according to amazingribs website, it's a pretty common add on to my rig.  I would use this in place of the normal chip burner that came with the MES30.

Ah, ok.  I've got a charcoal/wood burner, so I just use wood chunks. I can see where this could work well with an electric, but don't have any experience with one..

 

[Grahamburn]

Filets for Christmas Eve.  I want to do a couple killer sauces but want to prepare them the night before.  Has anyone done this?  I'm more curious how something like a Marsala, blue cheese, or Cabernet reduction will keep over night.  I imagine I can probably just heat it back up before service and add a little wine/butter to both to rehydrate.  I just don't want them to fall flat.

 

[Kanil]

Smoked pork belly was a huge hit.  I thought I bought too much but it turned out it was not enough.  I ended up cubing it when it was almost done, putting some homemade bbq sauce on it, and then finishing it.  Set it on the counter and it didn't even make it from the pan to the serving plate before it was gone.  Thanks for the recipes!

 

[TheFanatic]

Filets for Christmas Eve.  I want to do a couple killer sauces but want to prepare them the night before.  Has anyone done this?  I'm more curious how something like a Marsala, blue cheese, or Cabernet reduction will keep over night.  I imagine I can probably just heat it back up before service and add a little wine/butter to both to rehydrate.  I just don't want them to fall flat.

I made a Beurre Blanc Sauce recently and it was amazing the day off, but it did not refrigerate well. It just wasn't foamy like the day of. 

We're doing beef tenderloin on Christmas Eve. One of which will be bacon encrusted. Not bacon wrapped. Bacon encrusted. I just did this at home and it was AMAZING! I edited the pics yesterday. I hope to have the post up next week. 

 

[Grahamburn]

I made a Beurre Blanc Sauce recently and it was amazing the day off, but it did not refrigerate well. It just wasn't foamy like the day of. 

We're doing beef tenderloin on Christmas Eve. One of which will be bacon encrusted. Not bacon wrapped. Bacon encrusted. I just did this at home and it was AMAZING! I edited the pics yesterday. I hope to have the post up next week. 

That’s what I’m worried about.

I’m doing bacon wrapped scallops too and want to make sure the steaks are perfect so it’s tough to manage two pans inside with sauces going while the grill is rolling outside with 16 filets on it. 

 

[TheFanatic]

That’s what I’m worried about.

I’m doing bacon wrapped scallops too and want to make sure the steaks are perfect so it’s tough to manage two pans inside with sauces going while the grill is rolling outside with 16 filets on it. 

I would think a reduction would be fine. Same with a blue cheese sauce. 

Another option is to make the sauces right on the grill. Put the pots on the grill and treat it like a stove. I do this all the time. 

 

[Grahamburn]

I would think a reduction would be fine. Same with a blue cheese sauce. 

Another option is to make the sauces right on the grill. Put the pots on the grill and treat it like a stove. I do this all the time. 

Grill space is limited with that much meat.  I have a side burner, but I'm probably doing the scallops on that in a cast iron.  I think I'll be fine if I don't try to get too fancy with the recipe.  The wine reductions are easy.

 

[TheFanatic]

Grill space is limited with that much meat.  I have a side burner, but I'm probably doing the scallops on that in a cast iron.  I think I'll be fine if I don't try to get too fancy with the recipe.  The wine reductions are easy.

I have to remember that my grill options are higher than most.