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

[That one guy]

Maybe it’s a trade off with his wife for watching crappy Lifetime network Xmas movies together?  Seems fair 

 

[TheFanatic]

Ordered the Camp Chef Woodwind!    ...but probably getting it as a Christmas present.

So, won't get it for a few weeks but hopefully able to experiment while home for the holidays, what should I try first?

Pork shoulder. Extremely hard to screw up. 

 

[TheFanatic]

HA! I meant, Dutch Oven Cooking

 

[Lehigh98]

Pork shoulder. Extremely hard to screw up. 

Thanks!  I should have been more specific.  I'm not worried about screwing up, I've done a bunch of stuff on my WSM, just looking for a good way to break in the sear station.  I just tried to look up some reverse seared steaks on grillinfools.com but got a 502 Bad Gateway error?

 

[TheFanatic]

Thanks!  I should have been more specific.  I'm not worried about screwing up, I've done a bunch of stuff on my WSM, just looking for a good way to break in the sear station.  I just tried to look up some reverse seared steaks on grillinfools.com but got a 502 Bad Gateway error?

Ahhh, I get it now. Yeah, steaks, smoked burgers are good and then finished off. Wings would be good too.

But for now, gotta get ahold of the web guy and find out what's happening with the website.

 

[Lehigh98]

Ahhh, I get it now. Yeah, steaks, smoked burgers are good and then finished off. Wings would be good too.

But for now, gotta get ahold of the web guy and find out what's happening with the website.

It's back!

 

[Hawks64]

Not grilling/smoking specific but got a Searzall. That thing is awesome as hell.

 

[shuke]

Not grilling/smoking specific but got a Searzall. That thing is awesome as hell.

Tell me more.  The Amazon reviews look so-so.

 

[snore]

Thanks!  I should have been more specific.  I'm not worried about screwing up, I've done a bunch of stuff on my WSM, just looking for a good way to break in the sear station.  I just tried to look up some reverse seared steaks on grillinfools.com but got a 502 Bad Gateway error?

Wings. They are fatty enough to get a good coating on that bad boy and are delicious.  

 

[psychobillies]

So a while back I bought a rotisserie to cook a hog with.  I used it for that a couple times with good results.  Then last year, some friends bought me a metal firepit with a little swing over grill that I basically used like a Santa Maria grill/oyster cooker.  A few months ago it hit me to combine the two.  Ended up fitting perfectly, and I can tell you that thing makes some seriously good food.  I've done a bunch of chickens,  a rib roast, pork loin.  All of them were some of the best roasts I've ever cooked. Lamb is next.  

Pork loin, so you get the idea.    Love this rig.

 

[TheFanatic]

So a while back I bought a rotisserie to cook a hog with.  I used it for that a couple times with good results.  Then last year, some friends bought me a metal firepit with a little swing over grill that I basically used like a Santa Maria grill/oyster cooker.  A few months ago it hit me to combine the two.  Ended up fitting perfectly, and I can tell you that thing makes some seriously good food.  I've done a bunch of chickens,  a rib roast, pork loin.  All of them were some of the best roasts I've ever cooked. Lamb is next.  

Pork loin, so you get the idea.    Love this rig.

I've always wanted one of those. Actually both of those! I haven't had a rotisserie in years. And that firepit looks amazeballs

 

[psychobillies]

I've always wanted one of those. Actually both of those! I haven't had a rotisserie in years. And that firepit looks amazeballs

The fire pit is great.  The metal isn't the thickest, so I don't think it'll last more than 3-5 years, but so what?  I don't think it was too expensive if I want to get another one, or I can just make something.  One good thing about this one is that it's very portable.   I can take it anywhere in the back of my truck or just move it around my house to block the wind when I need to.

 

[Megla]

So a while back I bought a rotisserie to cook a hog with.  I used it for that a couple times with good results.  Then last year, some friends bought me a metal firepit with a little swing over grill that I basically used like a Santa Maria grill/oyster cooker.  A few months ago it hit me to combine the two.  Ended up fitting perfectly, and I can tell you that thing makes some seriously good food.  I've done a bunch of chickens,  a rib roast, pork loin.  All of them were some of the best roasts I've ever cooked. Lamb is next.  

Pork loin, so you get the idea.    Love this rig.

This set up sounds perfect for doing a Holiday Porechette

14 minute mark

https://www.youtube.com/watch?v=ZKZYItcLBHQ&list=PLiaSX1PZgBWDjQigsMAdjm4dmUseTPoeM

 

[Hawks64]

Tell me more.  The Amazon reviews look so-so.

Not sure why any review would be so-so. It does take a bit of time, and you have to make sure you're meat is patted dry first and don't rub it with oil/butter before you use it. Next time I use it I'll take some before/after pics and post them.

 

[psychobillies]

This set up sounds perfect for doing a Holiday Porechette

14 minute mark

https://www.youtube.com/watch?v=ZKZYItcLBHQ&list=PLiaSX1PZgBWDjQigsMAdjm4dmUseTPoeM

Funny you say that.  I saw the same show, and I've been thinking about trying the porchetta.  I agree that this setup should work well for that. 

 

[Joe Bryant]

Not grilling/smoking specific but got a Searzall. That thing is awesome as hell.

This?

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_2?ie=UTF8&qid=1544627346&sr=8-2&keywords=searzall

What do you love about it? How have you found you use it most?

How do you find it different than using the broiler in an oven?

 

[psychobillies]

This set up sounds perfect for doing a Holiday Porechette

14 minute mark

https://www.youtube.com/watch?v=ZKZYItcLBHQ&list=PLiaSX1PZgBWDjQigsMAdjm4dmUseTPoeM

I'm also thinking about doing a little 20lb suckling pig on it.  I'm hoping I can get the same crunchy skin effect going on one of those little guys.

 

[Megla]

I'm also thinking about doing a little 20lb suckling pig on it.  I'm hoping I can get the same crunchy skin effect going on one of those little guys.

Salt the bleep out of it, the skin that is and it will get crunchy, worst comes to worst, you can just cut some off after the cook and deep fry it for some chicharrons.

 

[psychobillies]

Salt the bleep out of it, the skin that is and it will get crunchy, worst comes to worst, you can just cut some off after the cook and deep fry it for some chicharrons.

OK.  Sounds good.  I've also seen Chicharonnes done in an iron kettle on a campfire.  You get to keep the fat that way.    

 

[Hawks64]

This?

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_2?ie=UTF8&qid=1544627346&sr=8-2&keywords=searzall

What do you love about it? How have you found you use it most?

How do you find it different than using the broiler in an oven?

Yep that's it. For sous vide it's great. I don't like the broiler because the oven traps more heat than searing on a pan or a grill. This is much easier and no mess to clean up.

 

[Joe Bryant]

Yep that's it. For sous vide it's great. I don't like the broiler because the oven traps more heat than searing on a pan or a grill. This is much easier and no mess to clean up.

Cool. So mainly for sous vide instead of throwing on the grill at the end? I'm trying to think when else I'd use it. Definitely would never use it for stuff they show in the video with eggs and such. And don't trust at all their idea of touching up undercooked chicken. Seems cool, just wondering if it'll be a uni-tasker. 

 

[Hawks64]

Cool. So mainly for sous vide instead of throwing on the grill at the end? I'm trying to think when else I'd use it. Definitely would never use it for stuff they show in the video with eggs and such. And don't trust at all their idea of touching up undercooked chicken. Seems cool, just wondering if it'll be a uni-tasker. 

Exactly. I'd never use it for anything else but it's a huge convenience for sous vide, instant heat and flame. No extra mess.

 

[Beef Ravioli]

This set up sounds perfect for doing a Holiday Porechette

14 minute mark

https://www.youtube.com/watch?v=ZKZYItcLBHQ&list=PLiaSX1PZgBWDjQigsMAdjm4dmUseTPoeM

The way they are doing the video in video or whatever is annoying! That’s all I got...

 

[shuke]

Cool. So mainly for sous vide instead of throwing on the grill at the end? I'm trying to think when else I'd use it. Definitely would never use it for stuff they show in the video with eggs and such. And don't trust at all their idea of touching up undercooked chicken. Seems cool, just wondering if it'll be a uni-tasker. 

I think it would be perfect for smoked chicken.  Mine get brown but they are still a little rubbery.

 

[Joe Bryant]

I think it would be perfect for smoked chicken.  Mine get brown but they are still a little rubbery.

Try Baking Powder https://www.seriouseats.com/2016/10/how-to-get-crispier-chicken-turkey-poultry-skin-with-baking-powder.html

 

[shuke]

Try Baking Powder https://www.seriouseats.com/2016/10/how-to-get-crispier-chicken-turkey-poultry-skin-with-baking-powder.html

I've seen this recommended for oven-baked wings, but are you using it on whole chickens you smoke?  It says to put in fridge for 12-24 hours.  This prevents me from brining the night before.  

 

[Joe Bryant]

I've seen this recommended for oven-baked wings, but are you using it on whole chickens you smoke?  It says to put in fridge for 12-24 hours.  This prevents me from brining the night before.  

I've done it with Turkey and it definitely crisps up the skin. It's meant to be able to replace a wet brine. I like it. 

 

[TheFanatic]

I've done it with Turkey and it definitely crisps up the skin. It's meant to be able to replace a wet brine. I like it. 

I've done this with wings. It really works. 

 

[shuke]

I've done it with Turkey and it definitely crisps up the skin. It's meant to be able to replace a wet brine. I like it. 

Ah, got it.

 

[Cowboysfan8]

I've done this with wings. It really works. 

 

[JaxBill]

I've done it with Turkey and it definitely crisps up the skin. It's meant to be able to replace a wet brine. I like it. 

So it's adding baking powder to a dry brine. I'm a big fan of the dry brine for turkey. I might try this.

 

[Joe Bryant]

So it's adding baking powder to a dry brine. I'm a big fan of the dry brine for turkey. I might try this.

Yes. That's basically it. 

 

[E-Z Glider]

Had some warmer temps (45-50) here yesterday for the first time in a while, so I fired up the grill. Tasted like summer. 

 

[TheFanatic]

I'm going to be grilling on Sunday. I got this thing called a Beefer I want to break in. I've sampled steaks cooked on one of these and they are outstanding, but I've never cooked on one. I've got it in the box in my garage. Can't wait. I think I'm going to go pick up some prime grade stuff at some point this weekend to cook on it. 

 

[JaxBill]

1500 degrees Fahrenheit? How are you supposed to drink a beer while the steaks are sizzling?

Seriously,  doesn't that really shrink your margin for error?

 

[Mad Cow]

I've cooked many prime ribs before but never smoked one.  Throwing a 10 lb one on the smoker tomorrow.  Just planning on the usual garlic,  salt and pepper. 

 

[TheFanatic]

1500 degrees Fahrenheit? How are you supposed to drink a beer while the steaks are sizzling?

Seriously,  doesn't that really shrink your margin for error?

I don't know. The gas line hose was the wrong hose so I couldn't ignite it. Waiting for the right hose. I'll report back. 

 

[Joe Bryant]

I've cooked many prime ribs before but never smoked one.  Throwing a 10 lb one on the smoker tomorrow.  Just planning on the usual garlic,  salt and pepper. 

Report back!

 

[Mad Cow]

Report back!

Honestly, I noticed no difference between smoking it and the oven method.  I was a little sad about this.  I know that the fat repels it, but there was not that much fat there.  Still amazing.

 

[Ron Swanson]

Honestly, I noticed no difference between smoking it and the oven method.  I was a little sad about this.  I know that the fat repels it, but there was not that much fat there.  Still amazing.

That's been my experience with Prime Rib as well.

 

[Joe Bryant]

400 pounds of Pork Shoulders on for the Homelsss dinner this month. Cold morning. Hot fire. 

https://twitter.com/Football_Guys/status/1075383337294987265

 

[shuke]

Honestly, I noticed no difference between smoking it and the oven method.  I was a little sad about this.  I know that the fat repels it, but there was not that much fat there.  Still amazing.

Not using enough smoke then.  When I did mine I could definitely taste it.

 

[TheFanatic]

Not using enough smoke then.  When I did mine I could definitely taste it.

That's my thought too. Big chunk of meat like that can take smoke for quite a while before it is ready to be seared. Should have all kinds of smoke penetration. 

 

[Ron Swanson]

That's my thought too. Big chunk of meat like that can take smoke for quite a while before it is ready to be seared. Should have all kinds of smoke penetration. 

I dunno.  My thought is "more smoke" is likely to be bad smoke. There's only so much clean smoke that comes from a correctly burning fire. How do you get "more smoke" without it being the nasty white stuff?

 

[TheFanatic]

I dunno.  My thought is "more smoke" is likely to be bad smoke. There's only so much clean smoke that comes from a correctly burning fire. How do you get "more smoke" without it being the nasty white stuff?

If I smoke a pork tenderloin or a tri tip, I get maybe 30 minutes for the pork and 45 minutes for the tri before I have to sear. A big prime rib could go a couple hours before needing a sear. So instead of more smoke, I should've said longer smoke. And the minion or snake method work great for that to keep the smoke clean. 

 

[Ron Swanson]

If I smoke a pork tenderloin or a tri tip, I get maybe 30 minutes for the pork and 45 minutes for the tri before I have to sear. A big prime rib could go a couple hours before needing a sear. So instead of more smoke, I should've said longer smoke. And the minion or snake method work great for that to keep the smoke clean. 

Yeah, that's basically what I've done.  Smoked them over low heat for a few hours until finished internally to around 120 I think and then quick seared the outside.  So they get more than the two hours that meat can normally absorb smoke for. Personally, I think they're just too thick to absorb more than a little on the outside but when eating a Prime Rib you don't get some of the "bark" with every bite like a correctly sliced brisket or pulled pork. I don't think there's anything you can do to get the majority of it (the inside) "smoky".

 

[TheFanatic]

Yeah, that's basically what I've done.  Smoked them over low heat for a few hours until finished internally to around 120 I think and then quick seared the outside.  So they get more than the two hours that meat can normally absorb smoke for. Personally, I think they're just too thick to absorb more than a little on the outside but when eating a Prime Rib you don't get some of the "bark" with every bite like a correctly sliced brisket or pulled pork. I don't think there's anything you can do to get the majority of it (the inside) "smoky".

I don't disagree, but some smoke is still better than no smoke. It's never going to be brisket. Brisket is cooked to 200. 

 

[Grahamburn]

Pork carnitas and carne Asada for a Feliz Navidad taco Tuesday celebration tomorrow. 

 

[AAABatteries]

Honestly, I noticed no difference between smoking it and the oven method.  I was a little sad about this.  I know that the fat repels it, but there was not that much fat there.  Still amazing.

My BIL is deep frying one tomorrow night - am I going to love it or is he going to ruin my $100 prime rib?

 

[Hawks64]

My BIL is deep frying one tomorrow night - am I going to love it or is he going to ruin my $100 prime rib?

Deep frying prime rib? WTF?