snellman
Footballguy
DO you know if it was an in store only? Been keeping my eyes out on a Weber but of course they never go on sale. May have to make a trip to Lowes if this is the case.
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***Official Grilling and Smoking Thread*** (1 Viewer)
- Thread starter bryhamm
- Start date
East Coast Bias
Footballguy
It was originally online but it looks like you'll have to go to the store now. I ordered mine for delivery. I did go in the store today and they had a big clearance area which included stacks of Weber grills. Several different sizes were clearanced. Some stores even had the 6 burner for less than I paid for the 4 burner.
snellman
Footballguy
Thanks for the heads up. I had been looking at adding a Weber gas to my arsenal but just could never pull the trigger. I had been watching them all summer knowing that Webers never go on sale. I just got back from Lowes and picked up the E310 which was 699 for $349 (my lowes did not have the E410 on sale or I may have pulled the trigger on that one). Time to fire up the grill for the weekend.East Coast Bias said:
East Coast Bias
Footballguy
Glad it worked out for you. I've thought about buying a few times but couldn't do it at full price. At half price it was an easy decision.
Judge Smails
Footballguy
Going big tomorrow 2 Costco Prime briskets on the smoker at 8am. Hot links, chicken and fixins.
I did a smoked meatloaf tonight. I riffed part of your recipe and it was delicious.
Tomorrow I am going to do pimento cheese jucy lucys on the woodwind - reverse sear is awesome cause you not only get a little smoke but get that nice crust that I struggled getting on my weber when doing jucy’s. I need to go on a diet.
Man I want to do a brisket monday. What time are you planning to eat tomorrow? 8pm? 9?
shadrap
Footballguy
I've found over the years that just buying a rib eye doesn't guarantee a good steak. You pretty MUCH have to give it the eye test.
It's my opinion the super high end knives are over rated. They're beautiful and the craftsmanship is amazing. But for what you're wanting to do unless you just have tons of money to spend, not necessary.
Most of the best BBQ places in Texas, like Franklins, will trim brisket with this https://www.amazon.com/Dexter-Russell-S131F-6PCP-Boning-Knife-Sani-Safe/dp/B0001MRYDI
PinkydaPimp
Footballguy
TheFanatic
Footballguy
I let my appetite over rule my brain. The much smaller delmonico was the better steak, but I was wanting more plus the bigger steak would've looked better in the pic for social media. Too bad, it looked much better in the pics than it tasted. Now I'm craving some steaks. Might be doing some tonight for dinner....irishidiot said:
TheFanatic
Footballguy
I look at it differently. I'll give an example. My wife's minivan gets the job done. It gets me where I'm going, hauls a bunch of people, and has room for storage. As an Acura driver, I despise driving that van. That being said, ignorance is bliss. Once you use a high end knife for a while, there's know going back. My latest infatuation is my Nesmuk. What an amazing blade and impossibly light.Joe Bryant said:
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Sure. I don't see it that way at all. Different strokes for everyone. And nothing to do with ignorance. It's whether it's worth the money or not.
TheFanatic
Footballguy
Have you used a high end knife for an extended period of time? And please realize, "Ignorance is bliss" is just a saying, not implying anything there.
Bruce Dickinson
Footballguy
Ohana Honey Coriander Wings
Polynesian recipe inspired by Ohana, the main restaurant at the Polynesian Resort at Walt Disney World.
Brony
Footballguy
PinkydaPimp
Footballguy
In The Zone
Footballguy
Nothing fancy today just our usual USDA Prime Filet, a few grilled shrimp, sweet corn coblets, baked potatoes, and maybe yeast rolls.
That one guy
Footballguy
Gonna be an adventure today: two different styles of ribs today, one Memphis style dry on baby backs, followed by competition style St Louis ribs after. Supposed to be a very wet day in central FL, so the tent is going up soon. Hoping this laborious cook finally opens the wife up to newer and bigger pit.
Already an hour and a half in to the Memphis style ribs, so mopping sauce is ready to go soon. Beer will be cracked open long before noon today, I think
Already an hour and a half in to the Memphis style ribs, so mopping sauce is ready to go soon. Beer will be cracked open long before noon today, I think
PinkydaPimp
Footballguy
So for pork belly burnt ends is it pointless trying to gauge internal temp? If I’m us Not that as a guide should i be close to 200?
and Basically i smoke with rub for 2 hours and add glaze them smoke for 1? Any difference if i leave the pan uncovered vs covered?
@TheFanatic
and Basically i smoke with rub for 2 hours and add glaze them smoke for 1? Any difference if i leave the pan uncovered vs covered?
@TheFanatic
In The Zone
Footballguy
I'm not the expert that @TheFanatic is but I would say uncovered for about another hour.. That's how I did mine back on Memorial Day and they turned out awesome.
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Mad Cow
Welshers and Dawdlers Beware!
Did 5 lbs of meaty drumette wings on Saturday and 2 fatties. Dang, I have decided. Smoked and rubbed wings with the white sauce is #1 for me now.
Have a 14 lb brisket on the smoker now, doing a high heat run and it is looking great. Just easy with that, with some potato salad and homemade onion rings. Probably corn as well.
Have a 14 lb brisket on the smoker now, doing a high heat run and it is looking great. Just easy with that, with some potato salad and homemade onion rings. Probably corn as well.
That one guy
Footballguy
I’m sure this has been discussed before, but I don’t feel like searching:
What kind/brand pit is everyone using? I know @TheFanatic is loving life with multiple options, I’m curious if others are housing more than one cooker. I’m still doing my cooks on the Weber kettle, but wifey is quickly coming to grips with my need for bigger and better
What kind/brand pit is everyone using? I know @TheFanatic is loving life with multiple options, I’m curious if others are housing more than one cooker. I’m still doing my cooks on the Weber kettle, but wifey is quickly coming to grips with my need for bigger and better
PinkydaPimp
Footballguy
Pork belly burnt ends have been on for 3 hours but they aren’t all tender so letting it go longer.....
PinkydaPimp
Footballguy
Beef Ravioli
Footballguy
So I pulled the trigger on this guy https://www.homedepot.com/p/RiverGrille-Farmer-s-Charcoal-Grill-and-Off-Set-Smoker-GR1008-013841/202535017 I purchased it for $250 instead of the $550.
Some questions about seasoning the grill.
1. Do I put the sealant on before seasoning?
2. Oven gasket on after the seasoning?
3. Is it necessary to season the outside of the grill?
4. Do you recommend to “steam clean” the grill after seasoning? A video I watched, the guy did this a couple of times but it was a high end smoker. Not sure if it matters for this model, not that it would hurt.
Thanks!
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Ron Swanson
Footballguy
I do steam clean every other cook or so but my smoker is designed for this...drains well. I seasoned the whole thing originally and I still re-season the firebox frequently. Pretty much impossible to keep even high temp paint on there but regular coats of Crisco baked on while cooking help keep the rust at bay.Beef Ravioli said:
TheFanatic
Footballguy
And realize how thin skinned you sound. It's an idiom. A standard phrase that is not generally meant to be insulting, just that not knowing is sometimes better than knowing. It rarely ever means someone is in fact stupid. But whatevs.
TheFanatic
Footballguy
I've GOT to do this. Just got back from Disney less than a month ago and got to eat at Ohana. Thanks, brother!
TheFanatic
Footballguy
Use the probe or toothpick test. Poke one of the cubes with the probe or toothpick. If it slides in and out like butter, it's perfect.
Rock Lonemilk
Footballguy
PinkydaPimp
Footballguy
Thanks. I’ll post pics later but they came out great. One thing i did wrong however was not trimming the fat and skin off. Pieces ended up with that cartilages in them and the skin was tough in some cases. I assume trimming resolves this. That’s what i get for not listening but they were still really tasty.
Brony
Footballguy
Mine were crowd pleasers too. I think the tough thing with pork belly / bacon is that some people like a little chew and others are offended by it. I didn't trim much fat off unless I came across a section that was just a huge layer of pure fat. For me, the key is getting each piece to mouth-size. I usually like butchering/trimming, but cold pork belly is a time-consuming chore.
I wound up doing 2.5 hours on the smoker at 275 to 300. and then only 15 minutes or so on the hot gas grill to tack up the BBQ sauce. I would have gone a little heavier on the smoke chunks if I could do it again, but otherwise, delicious.
CletiusMaximus
Footballguy
CletiusMaximus
Footballguy
Mad Cow
Welshers and Dawdlers Beware!
msommer
Footballguy
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Mad Cow
Welshers and Dawdlers Beware!
I just tend to add more spice than is called for and in a few different proportions. I am sure you know you like what you like, and I think the last time I actually measured spices was 5 years ago.
I have used the white sauce that he references, but I add more cider vinegar, no water, and add lemon juice.
TheFanatic
Footballguy
Went to the same grocer on Sunday night and bought the Delmonico's. Cooked them on a cast iron griddle on the grill. Flavor crust was amazing.
Monday, last minute decided to see who wanted to come over of the wife's fam. We asked everyone if they wanted burgers or brats. It was 11 people asking for burgers and 1 asked for brats. Anyone want 7 hotdog buns?
On a side note, the Ofyr makes one MEAN burger!
Monday, last minute decided to see who wanted to come over of the wife's fam. We asked everyone if they wanted burgers or brats. It was 11 people asking for burgers and 1 asked for brats. Anyone want 7 hotdog buns?
On a side note, the Ofyr makes one MEAN burger!
TheFanatic
Footballguy
TheFanatic
Footballguy
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