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

[CletiusMaximus]

I'll be over to help you out.  What time is dinner? 

You said you don't want to host guests, so if you just want to have a plate ready, I'll grab it and go. 

username checks out ...

 

[Hawks64]

So I have some prime Ribeye cap steaks I'm cooking today. Do I sous vide and sear on my gas grill or do I cook low on the pellet smoker till temp and sear on gas grill. Likely to sear on my cast iron insert heated up on the grill and use butter.

 

[snore]

So I have some prime Ribeye cap steaks I'm cooking today. Do I sous vide and sear on my gas grill or do I cook low on the pellet smoker till temp and sear on gas grill. Likely to sear on my cast iron insert heated up on the grill and use butter.

I would sear them so yiu can get the fatty pieces nice and crispy. 

 

[Hawks64]

I would sear them so yiu can get the fatty pieces nice and crispy. 

Yeah I will be searing with either option, either wood pellet smoked or sous vide....just deciding what I want to do.?

 

[PinkydaPimp]

Yeah I will be searing with either option, either wood pellet smoked or sous vide....just deciding what I want to do.?

Smoke + Beef = 

 

[Hawks64]

Smoke + Beef = 

This is what I decided to do...plus wrapped them in bacon because why not?

 

[baymen]

So I have some prime Ribeye cap steaks I'm cooking today. Do I sous vide and sear on my gas grill or do I cook low on the pellet smoker till temp and sear on gas grill. Likely to sear on my cast iron insert heated up on the grill and use butter.

I have done the sous vide route with the ribeye caps from Costco and seared on a cast iron skillet heated extremely hot on my gas grill. Came out great. 

Snoking and then sear however sounds like a great option. 

 

[BigJohn]

Planning my 40th party.  I'm doing pulled pork, pulled beef and leg quarters.  See if these amounts make sense.

75 guests

25 lbs. - pork

15 lbs - beef

40 - quarters

 

[heckmanm]

Planning my 40th party.  I'm doing pulled pork, pulled beef and leg quarters.  See if these amounts make sense.

75 guests

25 lbs. - pork

15 lbs - beef

40 - quarters

Pre- or post-cook weights?  25# raw pork shoulder will yield about 15# cooked

 

[TheFanatic]

@TheFanatic Curious as to your thoughts on this - thinking of trying to give it a go on Sunday if you think it could work

Refresh me. Sitting on a tarmac after barely making my connection from Ireland. I haven’t been able to keep up.

 

[TheFanatic]

I'd do the first option. Its much better to finish early and let it sit in a cooler than to have everyone waiting for the brisket to reach temp, possibly causing you to take it off before its ready.  If wrapped properly a brisket can sit in a cooler for 4 hours or more and come out piping hot and ready to slice.  There are few things that cause me greater anxiety than when my cook is not quite done and guests are waiting, wife is giving me the stinkeye ...

This is my world. When I’m shooting for a client and feeding the fam, the kids (or guests) have to wait. But I get the look to. My fave is when my sister in law gives it to me too. Stink eye before a free meal (albeit late)

 

[TheFanatic]

Planning my 40th party.  I'm doing pulled pork, pulled beef and leg quarters.  See if these amounts make sense.

75 guests

25 lbs. - pork

15 lbs - beef

40 - quarters

How many kids?

 

[BigJohn]

How many kids?

Probably 20 of the 75.

 

[Ron Swanson]

Yep.  When I make Mexican Street Corn I husk it and de-silk it and then cook it directly over my stove burners (natural gas) at about medium heat.  It doesn't take long.  Get a little char on it and you'll hear the water popping. Turn it with a pair of tongs or leave the stalk on and use that. Maybe 2 minutes and rotate it through 4 sides or so. Depends on your heat.  Then drizzle with coconut oil and add your favorite rub or chili. Lime juice, crema, or mayo are optional.

Here's a video of Street Corn on a stove burner.

https://youtu.be/EaECZ5rNe30

 

[Hot Diggity Dog]

any one have an easy (easier) way of getting the membrane off of ribs?

 

[Ron Swanson]

any one have an easy (easier) way of getting the membrane off of ribs?

Are you using a paper towel to grip them? If not, try that. Sounds crazy but improves grip which makes it all go much easier.

 

[PinkydaPimp]

Are you using a paper towel to grip them? If not, try that. Sounds crazy but improves grip which makes it all go much easier.

Definitely use paper towel.  Works well.

 

[Hot Diggity Dog]

I will definitely try that thank you.

 

[Mad Cow]

Are you using a paper towel to grip them? If not, try that. Sounds crazy but improves grip which makes it all go much easier.

It also has helped me to start in the middle.  You can then do a twist and take both sides at once.

 

[JaxBill]

Trial run of Pepper Stout Beef

 

[Cowboysfan8]

Trial run of Pepper Stout Beef

Looks good.

What kind of peppers?

 

[JaxBill]

Looks good.

What kind of peppers?

Green pepper,  2 cubanelle and a de-seeded jalapeno 

 

[Jedi Knight]

Green pepper,  2 cubanelle and a de-seeded jalapeno 

Ummm….Hello from Palm Coast.    Need a taste tester?  Just kidding, that looks awesome!!

 

[Cowboysfan8]

Green pepper,  2 cubanelle and a de-seeded jalapeno 

Sounds delicious

 

[acarey50]

Refresh me. Sitting on a tarmac after barely making my connection from Ireland. I haven’t been able to keep up.

It's your Pork Belly Burnt Ends, but with only a gas grill available. Just curious if it's worth trying without a smoker.

 

[Worm]

3-2-1 Ribs yesterday. They were delicious. That is all.

 

[Spin]

Taking longer than expected.  Ran out of fuel.  Now i have it in the oven. 

Its almost there though

Sounds crazy, but I usually finish mine in the oven.  I smoke it to internal temp of ~165-170, then wrap it tightly in foil and finish it in the oven set to 210.  After a certain point, you're not adding any more smoke flavor anyhow.

 

[snogger]

3-2-1 Ribs yesterday. They were delicious. That is all.

Started ours about 2 hours ago...

 

[Worm]

Started ours about 2 hours ago...

The thing I love about ribs & this method, is that I don't worry about meat temp and I just run out the same process every time. Went to the pool mid 1st smoke yesterday and set an alarm to come back and put it in foil. Etc. Comes out perfect every time.

 

[snogger]

Started ours about 2 hours ago...

The thing I love about ribs & this method, is that I don't worry about meat temp and I just run out the same process every time. Went to the pool mid 1st smoke yesterday and set an alarm to come back and put it in foil. Etc. Comes out perfect every time.

Loving the new smoker.. I work from home so cooking has never been easier

Friday was wings, Saturday was a pork roast, Today is ribs....

 

[msommer]

Did the smoked chilies and the non sparerib sparerib pork burnt ends that I was telling y'all about some time ago. Everything turned out fine. 

I'll probably use another cut of meat next time and I'll have to reduce the sauce in a pan or on a separate grill because my smoker temp is too low, but happy with the results!

 

[Joe Bryant]

The thing I love about ribs & this method, is that I don't worry about meat temp and I just run out the same process every time. Went to the pool mid 1st smoke yesterday and set an alarm to come back and put it in foil. Etc. Comes out perfect every time.

I'd caution you though that it is all about the temp. I'm guessing you're getting consistent cuts of meat that wind up being about the same. But that can vary. In the end, time doesn't matter. It's all about getting to the right temps. 

But in general, ribs are often more consistent as there is simply less mass to deal with. And the bones do seem to have a regulatory effect. Good luck!

 

[Worm]

I'd caution you though that it is all about the temp. I'm guessing you're getting consistent cuts of meat that wind up being about the same. But that can vary. In the end, time doesn't matter. It's all about getting to the right temps. 

But in general, ribs are often more consistent as there is simply less mass to deal with. And the bones do seem to have a regulatory effect. Good luck!

Yeah, I understand. Just pointing out that I don't generally have to worry about timing as much with these. Loins, shoulders, etc end up being various sizes and take varying amounts of times, whereas ribs, with this method, just seem to be just about perfect every time after 6 hours. I can set my clock when I want to eat. 

 

[tommyboy]

I have an amazing Hawaiian chicken recipe I use to grill for all major family gatherings.  It's great but after twenty years I think it's tired. So I'm asking for anyone's help with a good way to grill chicken thighs (boneless) and breasts or could be pork, that isn't soy based, isn't too spicy and generally tastes great. Any suggestions welcome. Can post the Hawaiian recipe if interested

 

[msommer]

I have an amazing Hawaiian chicken recipe I use to grill for all major family gatherings.  It's great but after twenty years I think it's tired. So I'm asking for anyone's help with a good way to grill chicken thighs (boneless) and breasts or could be pork, that isn't soy based, isn't too spicy and generally tastes great. Any suggestions welcome. Can post the Hawaiian recipe if interested

I generally spatchcock the chicken, rub with paprika and oil under the skin, salt on the skin and then onto the grill bone side down. turn after half an hour or so to crisp the skin. Serve with fresh baked bread and salad

 

[Joe Bryant]

I have an amazing Hawaiian chicken recipe I use to grill for all major family gatherings.  It's great but after twenty years I think it's tired. So I'm asking for anyone's help with a good way to grill chicken thighs (boneless) and breasts or could be pork, that isn't soy based, isn't too spicy and generally tastes great. Any suggestions welcome. Can post the Hawaiian recipe if interested

I don't have anything special on chicken thighs. Would love to see the Hawaiian recipe though!

 

[PinkydaPimp]

The thing I love about ribs & this method, is that I don't worry about meat temp and I just run out the same process every time. Went to the pool mid 1st smoke yesterday and set an alarm to come back and put it in foil. Etc. Comes out perfect every time.

See im the opposite.  I don't time cooks.  I just go by when its done.  For ribs i use the bend method but i will also gauge internal temp to see if its around the right temp im aiming for(ribs are harder to get a good read from because of the bones in my experience).  In my case the ribs i get often differ in size so timing wouldn't be consistent for me. 

I also dont wrap my ribs at all.    i love bark. 

 

[shuke]

I used to grill corn all the time, in the husk for about 40 min.  But I got sick of it a few years ago and corn on the cob doesn't sound appetizing to me any more.

Tried a new way yesterday.  Took off the husk, spread olive oil on it with a variety of stuff (pepper, garlic powder, cajun seasoning) and grilled directly on high heat for about 15 min.

Incredible.

 

[Joe Bryant]

I used to grill corn all the time, in the husk for about 40 min.  But I got sick of it a few years ago and corn on the cob doesn't sound appetizing to me any more.

Tried a new way yesterday.  Took off the husk, spread olive oil on it with a variety of stuff (pepper, garlic powder, cajun seasoning) and grilled directly on high heat for about 15 min.

Incredible.

Cool. Do you have to worry about it burning? Do you flip continually or anything special?

 

[shuke]

Cool. Do you have to worry about it burning? Do you flip continually or anything special?

I like it a little charred.  I was turning often.  

I guess I should have said I didn't do high heat the whole time.  Got the grill super hot then turned down when I put the corn on.  I turned it up to high for the last 5 minutes because I wasn't seeing the char I wanted.  Like this.

 

[Joe Bryant]

I like it a little charred.  I was turning often.  

I guess I should have said I didn't do high heat the whole time.  Got the grill super hot then turned down when I put the corn on.  I turned it up to high for the last 5 minutes because I wasn't seeing the char I wanted.  Like this.

Got it. That looks awesome. We call that Street Corn. Lots of time you see butter, lime and cojita cheese on it. 

 

[Spike]

I have an amazing Hawaiian chicken recipe I use to grill for all major family gatherings.  It's great but after twenty years I think it's tired. So I'm asking for anyone's help with a good way to grill chicken thighs (boneless) and breasts or could be pork, that isn't soy based, isn't too spicy and generally tastes great. Any suggestions welcome. Can post the Hawaiian recipe if interested

Here is what I do:

Sweet Hot Mustard Chicken Thighs

Ingredients

·         Package (7 or 8) bone-in, skin-on chicken thighs

·         ½ cup Dijon mustard

·         ¼ cup packed brown sugar

·         ¼ cup red wine vinegar

·         1 teaspoon dry mustard powder

·         ½ teaspoon salt

·         1 teaspoon ground black pepper

·         ½ teaspoon cayenne pepper

·         1 teaspoon minced garlic

·         1 onion, sliced into rings

·         2 teaspoons vegetable oil, or as needed

Directions

Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.

Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.

Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).

Move a rack to the center position in oven. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly oil the foil.

Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings.  Sprinkle thighs with additional salt and cayenne pepper if desired.

Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 45 minutes.

(Can also be cooked on the grill.  About the same temp and time.  If you get the skin a bit crispy, they are fantastic.  If not, they're just great.)

 

[tommyboy]

Sounds good, will try.

Here's my chicken thigh (boneless) recipe.

1 cup soy

1 cup packed brown sugar

Whisk well to dissolve sugar. Add

1T garlic chili paste https://goo.gl/images/GWbBFN

1T sesame oil

One bunch green onions, green part only, diced.

1 can Coke.

That's enough marinade to cover 2lbs of thighs. At least overnight but two days is better. Obviously it's easy to scale this up.

Grill on medium heat turning regularly takes 20-25 mins to cook through. Chicken will char a bit from the sugars, you don't want it black though. Serve with macaroni salad and white rice.

 

[TheFanatic]

@TheFanatic Curious as to your thoughts on this - thinking of trying to give it a go on Sunday if you think it could work

Sorry, I was in Europe over the weekend. Still recovering from the jet lag. Did you do it?

The trick with smoking on a gas grill is to turn on one burner on one end of the grill and take the grill grate off the top of that burner. Put unsoaked wood chips on a sheet of foil and roll up into a ball and poke holes in the ball with a knife. Put the foil ball on top of the burner and put the fish on the far side of the grill from the burner. Voila. Instant smoker on a gas grill.

 

[TheFanatic]

Probably 20 of the 75.

How many women?

 

[TheFanatic]

It's your Pork Belly Burnt Ends, but with only a gas grill available. Just curious if it's worth trying without a smoker.

It's possible. Do me a favor. Go out to your grill and do a trial run. Turn on one burner on the far side of the grill and set it to as low as it can go. Leave it there until the temps stabilize and let me know what that temp is. 

 

[jamny]

Pulled pork today...best one yet!

I'm pretty hammered but is there a face on my butt?

 

[Soulfly3]

Whoevet it was that mentioned pepper stout beef... I had to look it up. 

And now im making it for a get together tonight for 10 ppl. 

Looks insanely good. Gonna smoke the beef w hickory. 

Here we go....

 

[TheFanatic]

Classic Thermapen is $63

 

[TheFanatic]

Classic Thermapen is $63

This sale was extended. Trust me, these things are so worth it and they are built to last.