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

That one guy said:
Every now and then I’ll get ready to proclaim pork as the best meat, then I’ll make some beef and be reminded of the true king...make a few good racks of ribs and think “man, can this get any better?!”, then smoke some beef short ribs and just yell “MEAT!” as I devour that buttery goodness.  Same with pulled pork vs pulled beef.  I think someone alluded to it further up thread, pork is great for experimentation with spices and flavors.  Beef is beef and speaks for itself

Anywho, smoked chuck is the ##### and make you some homemade horseradish mayo to go with it 
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Have a good horseradish mayo recipe?

 
Hawks64 said:
I've only been using the Traeger brand from Costco. I have a bunch left but am also interested as I want to convert over to a half and half mix of Apple/Cherry.
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From what I have read, Traeger brand is all oak based with flavoring, trace mixture?  These (BBQ Delight) are the real thing from what I have seen and tend to give a little more smoke?

 
Mad Cow said:
From what I have read, Traeger brand is all oak based with flavoring, trace mixture?  These (BBQ Delight) are the real thing from what I have seen and tend to give a little more smoke?
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No idea, I bought them since I needed them to start smoking and couldn't wait for shipping :)

ETA thinking about trying the CookinPellets or LumberJacks on Amazon.

 
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That one guy said:
Haha, no, I actually cheat at this part...just a mixture of creamy horseradish sauce and mayo, probably a half cup of mayo to 2-3 tbsp horsey sauce, adjust from there
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I am wondering if the Alabama white sauce might be really freaking good on the chuck.

 
Kroger by me stocks Chargrilled Akorn... a solid value alternative kamado grill. Retail $360 or so. Was $280 3 weeks ago. Offered the manager $200 out the door. Got shut down. 

Yesterday was walking through grocery shopping with the lady friend.... $165. ?  

Texted @TheFanatic to confirm there were no glaring weaknesses not mentioned in his review. He informs me he’s cooking on his right now. :lol:  Done. I now own an Akorn. Can’t imagine a better value. 

Hit Costco to decide what to christen it with.... Two 40oz Prime Tomahawk Ribeyes for $60? Yyyyyyep. 

All systems go to pop the Akorn’s cherry tomorrow after a good bit of yard work and World Cup watchin. 

 
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JaxBill said:
In work, they're having a barbecue contest in a few weeks. But the twist is that All Meat must be pulled. ("Honey this meat isn't going to pull itself...HEYYYOOOO!")

Considering this is the South, I'm sure there will be plenty of pulled pork. I've done pulled chicken, which is very good but not sure how to jazz it up.

So I'm leaning on doing pulled beef (chuck roast),  The recipes for Pepper Stout Beef look good and it would be something I could do the day before and reheat at work. Recipe calls for salt and pepper. Any good beef rub I could use to augment? If I'm reheating, do I refrigerate in the juices or will that make it too mushy? Is there any side I could put under the chuck roast the first couple hours before it is put in the pan that I could reheat later(potatoes maybe)?

Contest isn't for a few weeks and I''ve never done chuck roast in the smoker so I'll do a dry run in the next couple weekends.

Pepper Stout Beef
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Make @Frostillicus Italian beef from the Crock-Pot thread = win the contest

 
So I asked my local butcher for some pork belly and his eyes lit up. He said "Oh, I wish. I haven't had that in so long. It just doesn't sell here" He did describe eating it similar to the burnt ends described here and pointed me to where I can get some (Western Beef) $3.99/lb

Picked up some tri-tip and will try that for the first time tomorrow. Looks great! Not sure if I'll do a fast Santa Maria style or a slower smoked version. Any recs?

 
[icon] said:
Kroger by me stocks Chargrilled Akorn... a solid value alternative kamado grill. Retail $360 or so. Was $280 3 weeks ago. Offered the manager $200 out the door. Got shut down. 

Yesterday was walking through grocery shopping with the lady friend.... $165. ?  

Texted @TheFanatic to confirm there were no glaring weaknesses not mentioned in his review. He informs me he’s cooking on his right now. :lol:  Done. I now own an Akorn. Can’t imagine a better value. 

Hit Costco to decide what to christen it with.... Two 40oz Prime Tomahawk Ribeyes for $60? Yyyyyyep. 

All systems go to pop the Akorn’s cherry tomorrow after a good bit of yard work and World Cup watchin. 
Click to expand...
Yeah, smoked some salmon on it that night and made salmon tacos on corn tortillas that I warmed up on the grill, then added some salsa, bib lettuce and some hot sauce. 

Did you break it in @[icon]? 

Oh, dad saw the red ceramic kamado from Char-Griller at Menard's for $300. Normally $600. It's crazy to me that all the patio gear is blown out by 4th of July every year. 

 
Total disaster doing a brisket  on my Traeger today.  Started losing temperature but still had plenty of pellets, decided to shut it off and restart but that wasn’t too smart. Thick gray smoke stated billowing and a few seconds later a huge fire ball :eek:  

 
HellToupee said:
Total disaster doing a brisket  on my Traeger today.  Started losing temperature but still had plenty of pellets, decided to shut it off and restart but that wasn’t too smart. Thick gray smoke stated billowing and a few seconds later a huge fire ball :eek:  
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Sounds like chamber jammed. Bummer. Only happened once to me in 5 years 

 
HellToupee said:
Total disaster doing a brisket  on my Traeger today.  Started losing temperature but still had plenty of pellets, decided to shut it off and restart but that wasn’t too smart. Thick gray smoke stated billowing and a few seconds later a huge fire ball :eek:  
Click to expand...
Jeez.  Is this normal for a traeger?

 
Did my first tri-tip. Very nice cut of meat. The wife thought there was a bit too much pepper in the rub, I did a Santa Anita style, but it was still very good.

Pics

 
TheFanatic said:
Slicing tri tip is a bit tricky. It has two muscles that form the cut and each one has the fibers running different directions. Here's how to slice a tri tip
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That's basically what I did without cutting it in half first. I wanted to cut the shorter side from the end since my wife likes it a little more well done. Both sides were against the grain though.

Like this

Will try cutting in half next time. Thx for the link!

Steak sandwiches with the rest tomorrow!

 
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TheFanatic said:
Yeah, smoked some salmon on it that night and made salmon tacos on corn tortillas that I warmed up on the grill, then added some salsa, bib lettuce and some hot sauce. 

Did you break it in @[icon]? 
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Yep! We grilled up those 40oz Prime Tomahawk Ribeyes... came out great. Had to use serving trays they were so large. :lol:  

Big fan of this little cooker for the money. 

Steak Porn: https://imgur.com/gallery/RFMGuuc

 
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That one guy said:
I’m cool if this just suddenly becomes a collection of vids of cooked meat being sliced.  Food porn is good porn!
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Hey now, we don't want to get this thread deleted too!  :lmao:

 
Bucky86 said:
How often do you clean your grates?(other than using a grill brush after cooking) How do you usually do this?

I have porcelain cast-iron grates that the manufacturer said to "season" which I've done already. I also rub a little shortening on before turning the grill. Just wondering what other maintenance I need to do to keep things in shape.
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I brush each time I'm about to cook. Right after the grates are hot but before the meat goes on. Nothing more, nothing less. 

 
Smoked some brats instead of grilled recently and wow, that was amazing.  Might be doing that tomorrow.

 
Mad Cow said:
Smoked some brats instead of grilled recently and wow, that was amazing.  Might be doing that tomorrow.
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Yep. No going back. 

We did brats the other night. Cardinals were in a nail biter against the Braves at the end of a day game. My wife is standing there looking at her watch and tapping her foot because her family is coming over in 90 minutes and I hadn't gone to the store yet. She says to me, "You have to leave right now. You know it takes you more than an hour to cook brats. Why can't you grill them in 20 minutes like everyone else?"

That was the bottom the ninth, 2 outs. I stay for the last out, Cardinals lose, book it to the store and back. Light the charcoal with a looftlighter knockoff (thank you looftlighter knockoff), drop in a chunk of pecan and then the smokin' shelf into my Akorn, put my brats on, fire up Akorn #2. Pulled the brats at 5 minutes late, slapped some dogs on Akorn 2 and served everyone exactly 10 minutes late. Not bad considering some of the brats were partially frozen. 

 
I'm getting ready to go fire up my smoker whenever this thunderstorm passes. I've got a 14.75 lb Prime Brisket, an 8lb pork shoulder, and a couple of racks of baby backs. The wife is doing all of the fixins and I'm going to make a lemon pound cake and some brownies. 

Quick question. I know not to put chicken over other foods while cooking but does it matter with beef and pork? I'm going to start the brisket around 5pm or so and put the shoulder on before I go to bed tonight and worry about the ribs in the morning. 

One more question. I have some pecan and cherry. What's the play here?  Mix the wood? or should I do something like use the pecan for the brisket and add some cherry when I put the shoulder on?  I'm just worried about the brisket getting too much smoke. 

Any thoughts? 

 
Mad Cow said:
Smoked some brats instead of grilled recently and wow, that was amazing.  Might be doing that tomorrow.
Click to expand...
This may be a stupid question but what's the process for smoking brats.  :shrug:

 How hot, do you soak brats in beer prior?  I've grilled my share of brats but I feel an urgent need to smoke some tomorrow and want to get it right.

 
berndog said:
This may be a stupid question but what's the process for smoking brats.  :shrug:

 How hot, do you soak brats in beer prior?  I've grilled my share of brats but I feel an urgent need to smoke some tomorrow and want to get it right.
Click to expand...
Honestly, I just used my pellet smoker and it did not take long.  I think I had the temps around 275-300, but had it at the hot side of the smoker.  Got an amazing smoke ring on those bad boys.  Took a hair longer than grilling but not by much.

 
In The Zone said:
I'm getting ready to go fire up my smoker whenever this thunderstorm passes. I've got a 14.75 lb Prime Brisket, an 8lb pork shoulder, and a couple of racks of baby backs. The wife is doing all of the fixins and I'm going to make a lemon pound cake and some brownies. 

Quick question. I know not to put chicken over other foods while cooking but does it matter with beef and pork? I'm going to start the brisket around 5pm or so and put the shoulder on before I go to bed tonight and worry about the ribs in the morning. 

One more question. I have some pecan and cherry. What's the play here?  Mix the wood? or should I do something like use the pecan for the brisket and add some cherry when I put the shoulder on?  I'm just worried about the brisket getting too much smoke. 

Any thoughts? 
Click to expand...
The problem with putting chicken on over other meats is it doesn't take long to cook chickens, so if you pull the other meats out to rest and the bird has only been above it a little while, the juices aren't in there long enough to have the bacteria killed. For your butt and brisket, both are going to be in for multiple hours. It's just fine to let them drip on each other. In fact it will probably make the dripped on cut better. 

You can use pecan or cherry on all that meat or mix it. Lots of wood snobs would not be able to do a blind taste test with 3 or 4 smoke woods. Pecan is great on beef and pork and while cherry isn't normally used for brisket, it will help with the smoke ring. 

 
Mad Cow said:
Honestly, I just used my pellet smoker and it did not take long.  I think I had the temps around 275-300, but had it at the hot side of the smoker.  Got an amazing smoke ring on those bad boys.  Took a hair longer than grilling but not by much.
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What @Mad Cow said. If you don't have a pellet smoker, simply put a small pile of coals on one side of the cooker, wait till temps stabilize and put your brats on the other side. If you have so many sausages that you crowd the edge of the coals, keep rotating the ones at the edge so none cook too fast. The idea is not to cook hot and fast and risk rupturing skins and losing all that glorious fat. It also adds a nice smoke flavor you don't get going fast. 

 
TheFanatic said:
The problem with putting chicken on over other meats is it doesn't take long to cook chickens, so if you pull the other meats out to rest and the bird has only been above it a little while, the juices aren't in there long enough to have the bacteria killed. For your butt and brisket, both are going to be in for multiple hours. It's just fine to let them drip on each other. In fact it will probably make the dripped on cut better. 

You can use pecan or cherry on all that meat or mix it. Lots of wood snobs would not be able to do a blind taste test with 3 or 4 smoke woods. Pecan is great on beef and pork and while cherry isn't normally used for brisket, it will help with the smoke ring. 
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Thanks man. I remembering reading upthread about some people mixing the wood. I think I'm gonna try it out but when the shoulder goes on I'll stick to primarily cherry.

 
I have always stuck to certain woods with certain meats, but I have honestly wondered if it makes a flying flip of difference too.  I am sure the crowd I feed would have no idea, but of course when you tell them you used pecan today for the brisket, and would normally use an apple for the pork, they also ooh and ahh.

 
I have about 5 pounds of pork belly, but its cut into strips. Its essentially uncured bacon, not a thick block. I was going to put some rub on it, grill, and just serve it as an app.  Looking for suggestions.  I was going to do @TheFanatic's recipe but can't cut it into cubes.

Also, looking for a good pork rub I can buy on Amazon.  I'm too damn busy this summer to keep making my own.  I had a large batch of memphis dust in my freezer that I just finished off today, decided I should just try to find something good to buy.

tia

 
CletiusMaximus said:
I have about 5 pounds of pork belly, but its cut into strips. Its essentially uncured bacon, not a thick block. I was going to put some rub on it, grill, and just serve it as an app.  Looking for suggestions.  I was going to do @TheFanatic's recipe but can't cut it into cubes.

Also, looking for a good pork rub I can buy on Amazon.  I'm too damn busy this summer to keep making my own.  I had a large batch of memphis dust in my freezer that I just finished off today, decided I should just try to find something good to buy.

tia
Click to expand...
For Ribs I like Lambert’s Sweet Swine o Mine.

For butts I love Head Country. 

 
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