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***Official Grilling and Smoking Thread*** (2 Viewers)

Thanks @Ron Swanson. I was thinking more along the lines of putting a smoke flavor into the pizza, and aside from the heating the house issue in the summer I'm thinking I'd be better off using the broil technique mentioned earlier, unless you get 'that' much better of a pie from the pizza oven. Probably splitting hairs at that point, and no one in my family will notice the subtleties to justify it. 

Definitely on the Christmas wish list though. 

 
Step one of the Irish ribs completed. 2 pounds of ribs with meat and skin has now dry aged for approx four weeks in my fridge and this morning was transfered to the brine solution.

The colour of the meat is changed to dark red and the fat more translucent. The skin has become darker as well.

Thursday it'll be time for the marinade, Friday application of rub and then Saturday it will finally be grilled.

I had wanted to make a second version this weekend but the vac seal on the dry aging bag broke so that was out of the question.

 
msommer said:
Step one of the Irish ribs completed. 2 pounds of ribs with meat and skin has now dry aged for approx four weeks in my fridge and this morning was transfered to the brine solution.

The colour of the meat is changed to dark red and the fat more translucent. The skin has become darker as well.

Thursday it'll be time for the marinade, Friday application of rub and then Saturday it will finally be grilled.

I had wanted to make a second version this weekend but the vac seal on the dry aging bag broke so that was out of the question.
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I hope you have been taking pictures.

 
Beef Ravioli said:
Anyone have this model

https://www.homedepot.com/p/RiverGrille-Farmer-s-Charcoal-Grill-and-Off-Set-Smoker-GR1008-013841/202535017

River Grille Farmers Charcoal offset smoker. Sold at Home Depot for $550. I have a buddy who is selling one for $250. Never been unpacked from the box. I read a few reviews and some were complaining of low quality construction. Any opinions? 
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I don't have that smoker but one thing that stands out from just looking at the pics is that it has a very low exhaust pipe.  The better wood burning smokers are all about burning wood cleanly so they have to have great convection and draw. This one is the shortest I've seen and based on what I've been taught I think it will struggle to draw. Of course, most things on a smoker can be modified or fixed for the right price but bad draw is one of the harder ones to fix.

 
Ron Swanson said:
I don't have that smoker but one thing that stands out from just looking at the pics is that it has a very low exhaust pipe.  The better wood burning smokers are all about burning wood cleanly so they have to have great convection and draw. This one is the shortest I've seen and based on what I've been taught I think it will struggle to draw. Of course, most things on a smoker can be modified or fixed for the right price but bad draw is one of the harder ones to fix.
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Still, at $250, and a piece of pipe attached to the top of the chimney, would be worth a shot IMO. 

 
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The other thing I'd look at is the thickness of the metal (especially the firebox) and how tighly the firebox door and damper will seal.  I have a Brinkmann I bought at HD a few years back and the biggest issue I have is LIMITING the amount of air getting to the fire to keep the temp under control.

 
Ron Swanson said:
I don't have that smoker but one thing that stands out from just looking at the pics is that it has a very low exhaust pipe.  The better wood burning smokers are all about burning wood cleanly so they have to have great convection and draw. This one is the shortest I've seen and based on what I've been taught I think it will struggle to draw. Of course, most things on a smoker can be modified or fixed for the right price but bad draw is one of the harder ones to fix.
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I watched a YouTube review on it and the guy was pretty negative. Said it was not airtight at all and would need quite a bit of modifying. Probably going to pass

 
Beef Ravioli said:
I watched a YouTube review on it and the guy was pretty negative. Said it was not airtight at all and would need quite a bit of modifying. Probably going to pass
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Some fireplace sealant and a gasket for an oven go a very long way for very little money. 

 
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msommer said:
Step one of the Irish ribs completed. 2 pounds of ribs with meat and skin has now dry aged for approx four weeks in my fridge and this morning was transfered to the brine solution.

The colour of the meat is changed to dark red and the fat more translucent. The skin has become darker as well.

Thursday it'll be time for the marinade, Friday application of rub and then Saturday it will finally be grilled.

I had wanted to make a second version this weekend but the vac seal on the dry aging bag broke so that was out of the question.
Click to expand...
Immersed in marinade today, applejuice, garlic and black peppercorns. The meat is now slightly lighter in colour, but still darker than usual

 
Anyone grilling this weekend? I don't have anything in particular lined up, but I'm starting to feel like burgers are in order....

 
Smoked some beef ribs for the first time last weekend.  Really really like them, though I added too much spice for my family.  Great flavor though.

 
Mad Cow said:
Smoked some beef ribs for the first time last weekend.  Really really like them, though I added too much spice for my family.  Great flavor though.
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I've done that. I LOVE spice, but my wife and kids aren't big fans. That being said, my 10 year old is something of a chili head and my 8 year old is coming around. The 2 year old mows down cajun snack mix like it's nothing. Now I just have to get the 5 year old on board. The wife is a lost cause, but I'm OK with that. 

 
msommer said:
Immersed in marinade today, applejuice, garlic and black peppercorns. The meat is now slightly lighter in colour, but still darker than usual
Click to expand...
Initial verdict (sliced off a piece before the rub) - way, way, way too salty. Not sure I'll actually end up serving this

 
msommer said:
Initial verdict (sliced off a piece before the rub) - way, way, way too salty. Not sure I'll actually end up serving this
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ok, grilled it and apart from half assing it a bit (since I was doing a lot of other things at the same time), charring it on the skin side I will have to say that this was the most delicious pork I have had in my life. Melting like butter on the tongue. I used a five spice and salt rub which complemented the meat very well. Would definitely do again.

 
JaxBill said:
I've done a smoked meatloaf where crushed potato chips were subbed for the bread crumbs and barbecue sauce subbed for the tomato sauce applied to top. I'll have to look.
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I don't like meatloaf with the sauce on top. But I did sub in some BBQ sauce. Rather than the ketchup mixed into the meat, I used BBQ sauce. 

 
I never did make burgers this weekend, but I did go grab a MONSTER cowboy rib eye. I'm talking more than 2.5 lbs. Seasoned it, smoked it to 110, then threw it into a super hot cast iron pan with some grape seed oil, put a crust on each side then dropped in some butter, whole (skinned) garlic cloves, and sprigs of rosemary and I braised the steak on each side. It was terrible. The steak was just not a good cut of meat. I went for quantity over quality and the meat itself was just not good. And while I love rosemary, it was too much rosemary. So back to the drawing board. Also, I didn't come close to finishing the steak. Should've bought the Delmonico Ribeye behind it, but they had absolutely no spinalis. They looked like strip steaks. 

 
@TheFanatic and anyone else, I'm looking for a housewarming gift for my bro.  He's got a smoker and a grill, so isn't in need of a Kamodo grill for example (price-wise, fine with me).

Any suggestions you grilling/smoking fellas have for a gift idea.  Willing to drop a few hundo.

 
massraider said:
@TheFanatic and anyone else, I'm looking for a housewarming gift for my bro.  He's got a smoker and a grill, so isn't in need of a Kamodo grill for example (price-wise, fine with me).

Any suggestions you grilling/smoking fellas have for a gift idea.  Willing to drop a few hundo.
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Gift basket of grilling gadgets - Thermapen, LooftLighter, GrillGrates (all one word and copyrighted)

Maybe a basket from Crowd Cow of seriously high end Wagyu

 
So planning my annual Homegating party. Every year near the start of the football season I have everyone bring $20 and whatever beverage they want. Dad and I create a 4-5 course meal and everyone gorges. Thinking of doing practically everything on my Ofyr this year. Thinking first coarse of burgers followed by ribs (done on a conventional smoker), followed by a regular meal of steaks, scallops and asparagus. Stinky Pee for all! I might have to charge $30 for this one. 

 
Picked up a Weber gas grill. A lot of Lowe's stores are moving them out at 50% off if anyone is looking. I got the E-410 which is normally $900 for $405 plus tax which included a military discount. Came with an iGrill mini thermometer for free as well.

 
Wife and daughters out of town until tomorrow night.  Got a call from a friend in the neighborhood whose wife is gone to Minnesota for a Taylor Swift concert.  He has apparently purchased about $400 of steaks, ribs, soda and who knows what else and wants me to come over tomorrow all day for grilling, smoking and college football. :)   Gonna take my pellet smoker up there and contribute smoked wings with some white sauce, 2 fatties and smoke some of those ribs.

 
Doing a Wing Fest on Sunday. Gonna pull out the 'ol deep fryer, and the wife will pick up a bunch of the smaller wings from Costco. Gonna do traditional buffalo, honey BBQ, garlic parmesan, and an Asian sweet and sour. 

The plan is to have all the seasoning bowls laid out, and just alternate batches of wings. If anyone has a good wing recipe that is a must-have, let me know. 

 
After having smoked wings with white sauce, I cannot say which ones I prefer to make.  Deep friend with the Frank's sauce made with butter and brown sugar, or the smoked ones.  Both fantastic and yet quite different.

 
Mad Cow said:
After having smoked wings with white sauce, I cannot say which ones I prefer to make.  Deep friend with the Frank's sauce made with butter and brown sugar, or the smoked ones.  Both fantastic and yet quite different.
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Both have their place. Enjoy them equally. 

 
ChiefD said:
Doing a Wing Fest on Sunday. Gonna pull out the 'ol deep fryer, and the wife will pick up a bunch of the smaller wings from Costco. Gonna do traditional buffalo, honey BBQ, garlic parmesan, and an Asian sweet and sour. 

The plan is to have all the seasoning bowls laid out, and just alternate batches of wings. If anyone has a good wing recipe that is a must-have, let me know. 
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White Sauce Wings. This stuff is addictive. 

 
Mad Cow said:
After having smoked wings with white sauce, I cannot say which ones I prefer to make.  Deep friend with the Frank's sauce made with butter and brown sugar, or the smoked ones.  Both fantastic and yet quite different.
Click to expand...
blend em.  smoke em first, then at the end coat em with the frank's sauce.

 
While trimming my pork butt this morning I realized I need a better knife. What's the best knife for $100 or less? My brother in law is a chef and keeps suggesting knives at $175 and up.

 
I like to stick with Dexter and Victorinox for basic meat trimming duties.  I have several higher-end asian chef's knives but while they are nice I'm not convinced they are utilitarian enough for me.

 
ChiefD said:
Doing a Wing Fest on Sunday. Gonna pull out the 'ol deep fryer, and the wife will pick up a bunch of the smaller wings from Costco. Gonna do traditional buffalo, honey BBQ, garlic parmesan, and an Asian sweet and sour. 

The plan is to have all the seasoning bowls laid out, and just alternate batches of wings. If anyone has a good wing recipe that is a must-have, let me know. 
Click to expand...
If you can get some Hatch Green chiles make a blend of them with honey and garlic.  Just blend it up with a little salt until you're happy. Perfect on smoked wings.

 
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