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***Official Grilling and Smoking Thread*** (1 Viewer)
- Thread starter bryhamm
- Start date
psychobillies
Footballguy
Ron Swanson
Footballguy
That one guy
Footballguy
Tomorrow is the big challenge (at least for me as it’ll be first attempt) of smoking a turkey breast. But, a rack of baby backs just happened to fall out my freezer last night, so I had to cook:
https://instagram.com/p/BlyxPEQjfBg/
All this recent talk of backyard deck setups and what kinds of cookers, seriously got me budgeting out a Traeger/Camp Chef/RecTec pellet cooker and Gateway UDS to pair up with my Weber Kettle and create the backyard triumvirate of meat cooking awesomeness
https://instagram.com/p/BlyxPEQjfBg/
All this recent talk of backyard deck setups and what kinds of cookers, seriously got me budgeting out a Traeger/Camp Chef/RecTec pellet cooker and Gateway UDS to pair up with my Weber Kettle and create the backyard triumvirate of meat cooking awesomeness
That one guy
Footballguy
I gotta post this one, damn proud of today’s adventure. Was my first attempt at smoked turkey breast. I brined over night in a salt/sugar/molasses/spices solution, then rubbed with a paprika/cayenne/garlic/onion/thyme/pepper mixture. Way too much rub, to the point that it just crusted over during the cook. However, after scraping it off, the skin and meat underneath were the best turkey I’ve ever had. Cherry wood for the smoky goodness, too.
https://instagram.com/p/Bl1aA9ZjLJA/
https://instagram.com/p/Bl1aA9ZjLJA/
shuke
Black Ice Skeptic
Binky The Doormat
Footballguy
You mean a flattop similar to this ?I have been eyeing a flattop for some time. My biggest problem continues to be not having a covered patio.stinking mega millions...
Friend's got a commercial grade one from a restaurant remodel. After chiseling off the calcification and hours of cleaning that thing is amazing. Its about 4' wide and a solid 2' deep. Fed a group of 15 adults and about as many kids like a champ.
He throws a mexican cheese straight on it and lets it crisp up. No pico, no meats, just the cheese, and everyone devours it in seconds.
@Ron Swanson, I might have missed it, are you a professional (lang, flattop, plus at least one additional smoker), or 'just' the backyard BBQ king we're all chasing.
Also, the mexican cheese - cotija ? Sounds great. Also, love the amish griddle cheese ...or whatever they call it.
odin33
Footballguy
This is the Cheese. You can pick it up at Gordon food service (gfs) and I’ve seen it a few other places.
As for the griddle, the portable one is an option but I was thinking more the commercial one. Granted I’d have to find a way to convert it to propane if that’s even possible.
Griddle cheese?!?! Do tell.
As for the griddle, the portable one is an option but I was thinking more the commercial one. Granted I’d have to find a way to convert it to propane if that’s even possible.
Griddle cheese?!?! Do tell.
TheFanatic
Footballguy
TheFanatic
Footballguy
So all the talk of griddle cooking got me motivated to spark up the Ofyr. Check out the crust on these burgers. I hope that link works. Linking IG from work is hard. There is an actual crunch with the flavor crust. They are hands down the best burger I've ever made.
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
Dat crust doe...
TheFanatic
Footballguy
Finally did the Pork Belly Burnt Ends.... and it was a huge hit as everyone said it would be, immediately generating requests to make them again ASAP.
Full menu from yesterday, as I was in a BBQing mood:
Brisket (36 hours in sous vide, then ~2.5 hours on the grill getting some smoke)
Pork Belly Burnt Ends
BBQ Shrimp
Bacon Wrapped Jalapeno Poppers (did in oven - some with a cream cheese/cheddar/jack filling, some with a cream cheese/raspberry jam filling) Been requested to make even more with the jam filling next time.
Baked Beans - I just take regular Bush's Baked Beans and ad some stuff to them (bacon plus bacon grease, onion, ketchup, brown sugar, garlic powder)
Grilled Peaches with Vanilla Ice Cream
Full menu from yesterday, as I was in a BBQing mood:
Brisket (36 hours in sous vide, then ~2.5 hours on the grill getting some smoke)
Pork Belly Burnt Ends
BBQ Shrimp
Bacon Wrapped Jalapeno Poppers (did in oven - some with a cream cheese/cheddar/jack filling, some with a cream cheese/raspberry jam filling) Been requested to make even more with the jam filling next time.
Baked Beans - I just take regular Bush's Baked Beans and ad some stuff to them (bacon plus bacon grease, onion, ketchup, brown sugar, garlic powder)
Grilled Peaches with Vanilla Ice Cream
Ron Swanson
Footballguy
Did you do a full Packer Sous Vide or just the flat? How did it compare to a normally smoked brisket?
Just the flat from Costco. Third time doing it. Came out very similar in my opinion, but I am far from an expert with the bulk of my brisket exposure being restaurant and the occasional friend that does them.
Ron Swanson
Footballguy
That one guy
Footballguy
For you pellet smoker owners, what’s the general pellet usage per cook? I see how each pellet smoker option comes with varying holder capacities, but have yet to find any sort expected cook duration per pound of pellets (haven’t looked all that hard either). Also, what’s your typical “get up to temp” timeframe? As much as I love the more traditional method of smoking, the consistency and versatility of these pellet smokers really have me interested.
odin33
Footballguy
I'm far from a seasoned vet, but I did a small brisket on my traeger (the smallest one they make) and had to refill the hopper a few hours in. Not exactly sure as I thought I was good, then glanced outside to see the temp plummeting due to no fuel source. If I had to guess I'd say about 3- 3.5 hours before a refill.
... and my first brisket cook was not a total loss, in fact it was pretty darn tasty.
... and my first brisket cook was not a total loss, in fact it was pretty darn tasty.
joker
Footballguy
I haven't done a super long cook on my Camp Chef yet other than 3-2-1 ribs, but I haven't had to refill on any of those although the pellets were pretty low when I was done. I usually have to refill the hopper every 3 times I use it or so for normal cookouts. I totally understand that I'm very likely spending more in pellets than I was in propane from my old gas grill, but the taste and consistency of the cook are so much better with the pellet grill that I'm ok with it. Also, having a bigger hopper isn't a huge deal for me with the new pellet grills - it's not a big undertaking to pour more pellets in if needed.
As for the "get up to temp", it's usually about 10 minutes, 15 tops, so not long at all. I use that time to pour a drink, prep the food, etc.
As for the "get up to temp", it's usually about 10 minutes, 15 tops, so not long at all. I use that time to pour a drink, prep the food, etc.
ChiefD
Footballguy
Deep fried some chicken wings on Saturday. They were the smaller ones you get at the wing joints.
Anywho, did the buffalo style with Franks hot sauce and butter and also some BBQ/Honey.
Coated the wings with my salt, pepper, and garlic powder mix, then my egg wash with Franks in the egg wash, then the deep fryer. 10 minutes in the deep fryer, then coated the wings in the sauces after.
Holy Sheeeeeeeeit these things were good. If I made my fries at the same time I would be getting laid for months.
Anywho, did the buffalo style with Franks hot sauce and butter and also some BBQ/Honey.
Coated the wings with my salt, pepper, and garlic powder mix, then my egg wash with Franks in the egg wash, then the deep fryer. 10 minutes in the deep fryer, then coated the wings in the sauces after.
Holy Sheeeeeeeeit these things were good. If I made my fries at the same time I would be getting laid for months.
Cowboysfan8
Footballguy
odin33
Footballguy
Picked up wings last weekend for this coming weekend. Any chance I could get a little more precise measurements?
was planning on trying to smoke them (still looking for recipe) but maybe I’ll do brisket there and wings/fries in the deep fryer. Gong to need more beer.
That doesn’t get me laid, not sure what else will.
Also havent forgotten about the quick links promise. Got through first 10 or so. Wife has another surgery next week and taking a couple days so hoping to really make a dent then.
Ron Swanson
Footballguy
The Shark move is to smoke them and then deep fry them. Either brine them and then use a no salt seasoning or use a standard salt based rub or even just S&P then smoke for an hour our so just to get them a little bronze and smoky. Then directly into the fryer for 3 minutes or so at 375.
odin33
Footballguy
And just like that, sharknado occurs and all sharks and remnants of such activities are gone for this weekend. Fryer and smoker will be closed due to a predetermined schedule I was just informed of. 
Instead, I get the pleasure of going to a theme park in chitty weather on Saturday, or fair weather Sunday when I prefer to chillax.
Might just say f it and do it anyway for the wings and eat them all myself.
On the plus side Sam Adams octoberfest just hit shelves and I’m enjoying a few of my favorite beers. Silver linings and all.
Instead, I get the pleasure of going to a theme park in chitty weather on Saturday, or fair weather Sunday when I prefer to chillax.
Might just say f it and do it anyway for the wings and eat them all myself.
On the plus side Sam Adams octoberfest just hit shelves and I’m enjoying a few of my favorite beers. Silver linings and all.
Binky The Doormat
Footballguy
Sounds like something pretty cool to make a memorable meal for friends.
Watermelon Steak
Would one of you guys do this and report back? (I don't even own a smoker anymore ...need to get one).
Watermelon Steak
Would one of you guys do this and report back? (I don't even own a smoker anymore ...need to get one).
odin33
Footballguy
@bryhamm
Ok, I've gotten through the first 12 pages. (Apologies to anyone who's name I butchered, or post i skipped). Not as easy as I had hoped
Page member subject
2 36th chamber burger recipe
2 fanatic Chipotle prok steak tacos + tip
2 fanatic mayo magic chicken, planked mayo chicken
3 bryhamm/megla tips on brisket
3 keerock propane leak/fill detector
3 Jaxbill rub/sauce
3 keerock bacon onion rings
3 Mr etched banana boats
4 megla mango jalapeno salsa
4 icon thermometer
4 Jarok thermapen mini
4 Neal oak ridge rub
6 fanantic Santa maria tritip/ribs/asian glaze
6 pinky/bobby flay orange ginger short ribs
6 icon brisket techniques
6 snitwitch salmon recipe
6 softball guy/drifter amazing ribs/dry brining
6 jamny salmon recipe
7 megla recipe link
8 EZ glider Poboy tip
8 Buckfast chicken marinade
8 fanatic sliders
10 big john/megla thermaworks
10 chaos commish corn tortilla trick
11 VA703 Chicken BBQ
11 megla Weber owner
12 VA 703 Brine (plus something I can;t make out scribbled on my sheet)
12 Jaxbill orange soda wings
Ok, I've gotten through the first 12 pages. (Apologies to anyone who's name I butchered, or post i skipped). Not as easy as I had hoped
Page member subject
2 36th chamber burger recipe
2 fanatic Chipotle prok steak tacos + tip
2 fanatic mayo magic chicken, planked mayo chicken
3 bryhamm/megla tips on brisket
3 keerock propane leak/fill detector
3 Jaxbill rub/sauce
3 keerock bacon onion rings
3 Mr etched banana boats
4 megla mango jalapeno salsa
4 icon thermometer
4 Jarok thermapen mini
4 Neal oak ridge rub
6 fanantic Santa maria tritip/ribs/asian glaze
6 pinky/bobby flay orange ginger short ribs
6 icon brisket techniques
6 snitwitch salmon recipe
6 softball guy/drifter amazing ribs/dry brining
6 jamny salmon recipe
7 megla recipe link
8 EZ glider Poboy tip
8 Buckfast chicken marinade
8 fanatic sliders
10 big john/megla thermaworks
10 chaos commish corn tortilla trick
11 VA703 Chicken BBQ
11 megla Weber owner
12 VA 703 Brine (plus something I can;t make out scribbled on my sheet)
12 Jaxbill orange soda wings
bryhamm
Footballguy
shuke
Black Ice Skeptic
snellman
Footballguy
Wife has to work all day and night so I am going to throw a little pork butt on the Weber and watch sports all day. What is the best way to reheat after pulling to keep the meat as close to the same as freshly pulled? The children and I will possibly have some for supper tonight, but the main intention will be for supper tomorrow night.
Ron Swanson
Footballguy
Stick with S&P rub. Try to find unwaxed butcher paper instead of foil if you can. Better bark and less steaming effect. What kind of smoker?
ChiefD
Footballguy
ChiefD
Footballguy
Doing my street tacos tonight. Went to my local Mexican taqueria for fresh homemade tortillas. Chicken marinating.
Gonna grill some peppers and sweet onions. Bowls of cilantro, cheese, tomatoes, radish, avocado, lettuce, and sweet corn taken off the stalk.
All veggies from my garden or the farmers market (except avocados of course). Will do all this on the weber in my front driveway and watch sports on the garage tv. Plenty of beer to go around.
I expect a few neighbors to show up. This sheeeeeit is so freaking good.
Gonna grill some peppers and sweet onions. Bowls of cilantro, cheese, tomatoes, radish, avocado, lettuce, and sweet corn taken off the stalk.
All veggies from my garden or the farmers market (except avocados of course). Will do all this on the weber in my front driveway and watch sports on the garage tv. Plenty of beer to go around.
I expect a few neighbors to show up. This sheeeeeit is so freaking good.
Last edited by a moderator:
berndog
Footballguy
ffjunk
Footballguy
I had some time and linked your choices up. Fixed a couple pages.
1 36th chamber burger recipe
2 fanatic Chipotle pork steak tacos + tip
2 fanatic mayo magic chicken, planked mayo chicken
3 bryhamm megla tips on brisket
3 keerock propane leak/fill detector
3 jax bill rub/sauce
3 keerock bacon onion rings
3 mr ected banana boats
4 megla mango jalapeno salsa
4 icon thermometer
4 jayrock thermapen mini
4 Ned oak ridge rub
6 fanatic santa maria tritip/ribs/asian/glaze
6 Binky Bobby Flay orange ginger short ribs
6 icon brisket techniques
6 snitwitch salmon recipe
6 softball guy drifter amazing ribs/dry brining
6 jamny salmon recipe
7 megla recipe link
8 EZ Glider Poboy tip
8 Buckfast chicken marinade
8 fanatic sliders
10 big john megla thermaworks
11 chaos commish corn tortilla trick
11 VA703 Chicken BBQ
11 megla Weber owner
12 VA703 Brine
12 jaxbill orange soda wings
1 36th chamber burger recipe
2 fanatic Chipotle pork steak tacos + tip
2 fanatic mayo magic chicken, planked mayo chicken
3 bryhamm megla tips on brisket
3 keerock propane leak/fill detector
3 jax bill rub/sauce
3 keerock bacon onion rings
3 mr ected banana boats
4 megla mango jalapeno salsa
4 icon thermometer
4 jayrock thermapen mini
4 Ned oak ridge rub
6 fanatic santa maria tritip/ribs/asian/glaze
6 Binky Bobby Flay orange ginger short ribs
6 icon brisket techniques
6 snitwitch salmon recipe
6 softball guy drifter amazing ribs/dry brining
6 jamny salmon recipe
7 megla recipe link
8 EZ Glider Poboy tip
8 Buckfast chicken marinade
8 fanatic sliders
10 big john megla thermaworks
11 chaos commish corn tortilla trick
11 VA703 Chicken BBQ
11 megla Weber owner
12 VA703 Brine
12 jaxbill orange soda wings
ffjunk
Footballguy
In The Zone
Footballguy
Man I gotta get me some butcher paper. I've only ever used foil or nothing both with pretty good success.
Hawks64
Footballguy
That one guy
Footballguy
Smoked an 8lb pork butt today. Rub was just salt and pepper, hickory wood for smoke, 7 hour cook at 275. So good...so good!
This is probably a silly question, but I seriously don’t know the answer: what cut of pork do bbq joints use for sliced pork? I think I’d like to try my hand at that soon
This is probably a silly question, but I seriously don’t know the answer: what cut of pork do bbq joints use for sliced pork? I think I’d like to try my hand at that soon
JaxBill
Footballguy
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