I don't understand the frying thing. I see some people doing it with ribs too. I hate the idea.
For prime rib, even more so.
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***Official Grilling and Smoking Thread*** (1 Viewer)
- Thread starter bryhamm
- Start date
For prime rib, even more so.
Hawks64
Footballguy
Agreed, I understand the chicken or turkey thing. High fat skin, cooks faster and keeps it moister than a long roast. But beef makes zero sense to me.
joker
Footballguy
I've just been assigned the task of smoking a couple 3 lb boneless turkey breasts on my Camp Chef tomorrow. I've found a nice brine recipe but have a few questions :
- i should still brine even though these are small breasts, right?
- If yes, I assume the brine time will be much shorter due to the smaller size?
- Does anyone have an easy rub recipe/store brand they'd recommend for turkey?
- I have to think my cook time will be shorter due to having two smaller breasts versus one bigger one. I realize you cook to temp but am looking for a ballpark so I iknow roughly when to put them on the grill. I've seen an estimate of 2-4 hours. Does that sound about right?
- i should still brine even though these are small breasts, right?
- If yes, I assume the brine time will be much shorter due to the smaller size?
- Does anyone have an easy rub recipe/store brand they'd recommend for turkey?
- I have to think my cook time will be shorter due to having two smaller breasts versus one bigger one. I realize you cook to temp but am looking for a ballpark so I iknow roughly when to put them on the grill. I've seen an estimate of 2-4 hours. Does that sound about right?
Hey man. I downloaded the traeger app, it has a lot of great ideas and gives me a good base recipe/cook times/rub and brine ideas that I can loosely follow dependent upon what I am cooking, weather conditions, etc...highly recommend it. There is a recipe for bone-in you could use as a base but since you have boneless, won’t fit to a T. Also recipes for boneless chicken breasts you could peep.
Here is what I would do (its pretty similar to how I cook small whole chickens). You will have to watch the temp like a hawk though.
1. Low smoke for maybe 45 minutes or so just to give it that nice smokey flavor we all love.
2. Turn up the smoker to 400 to crisp up the skin and cook until done (I bet it would take ~1 hour) - note if its skinless than I would go lower like 350.
3. Use liberal amounts of butter over and under the skin
Anyway you can do a dry run today?
Good luck bromigo
Beef Ravioli
Footballguy
I smoked a prime rib today (first time). I coated the outside with butter and then a mixture of Lowery’s season salt, black pepper, Italian seasoning and fresh garlic. It was really good and we all enjoyed it!
Softballguy
Footballguy
That one guy
Footballguy
Prime Rib is sexy
JaxBill
Footballguy
Amazing Ribs turkey section has directions for turkey breast only at bottom. Their Simon and Garfunkel wet rub works well with turkey.
JaxBill
Footballguy
Mildly concerned about the turkey. Bought it Saturday and opened it yesterday to apply dry brine. There were plenty of ice crystals inside. Took me 30 minutes to pry the neck and giblets out.
It has sat open air overnight in the fridge. Looks like it thawed enough. I think the meat will be fine. Worried that the thawing has kept the skin moist so it won't crisp up
It has sat open air overnight in the fridge. Looks like it thawed enough. I think the meat will be fine. Worried that the thawing has kept the skin moist so it won't crisp up
In The Zone
Footballguy
TheFanatic
Footballguy
This is evidently a thing. I have never witnessed it and I doubt I ever do it myself, but I'm intrigued. I'd try it if someone else was doing it.
Brony
Footballguy
Hawks64
Footballguy
Yep it's Costco, so threw it in a vacuum seal bag with the original packaging and will be going back today. Likely get either some prime prime rib or prime ribeye cap steaks for the weekend/new years eve.
TheFanatic
Footballguy
TheFanatic
Footballguy
I've used a Pitmaster IQ before. They work great. The IQ blows air on the fire to heat it up if it drops. It's pretty slick.
That one guy
Footballguy
Did another “Texas style” (just pepper and course salt for rub) cook for Christmas dinner, this time with a couple 4lb pork butts. It was phenomenal! Probably the best bark and smoke ring I’ve ever produced for any cook, quite proud of myself. An even better indicator of quality was there were no leftovers at all (there was only 7 of us)
TheFanatic
Footballguy
Gotta love the no leftovers deal. Sure people can tell you all day long that your BBQ rules, but you just fed them for free, what else would they say? But no leftovers? That's the ultimate compliment.That one guy said:
CletiusMaximus
Footballguy
You might get better response in the dedicated BGE thread. My experience has been the damper on top of the dome doesn't do much for temp control. The sliding door on the bottom of the egg is what (I believe) most people use to control temp. I would be skeptical of any temp control system that only works on the top vent/lid.
Grilled shucked corn is delicious in tacos (or when I am feeling like a fatty, just keep it on the cob for elote). I turn the smoker up pretty hot to get a slightly smokey, carmalized flavor.
mrip541
Footballguy
I have a 2 burner Weber, and it does not get hot enough to sear smaller/thinner products like your standard grocery store steak or pork chop. I can get grill marks but not that full sear you can get with charcoal or with a cast iron pan on the stove. If there's any wind I might as well use the oven. Is this standard for gas grills?
TheFanatic
Footballguy
Ron Swanson
Footballguy
Not normal in my experience. Are you getting a good pointed blue flame at the burner? Maybe there is something blocking gas (insects or spiderwebs int he gas lines) or air to the burner?
Brony
Footballguy
Just ordered a Flame Boss 100 for automatic temp control on the wsm. Have wanted to do this for a while but didn't want to put 300 plus bucks into the smoker - might as well go Trager or other for that investment. Anyway, flame boss is at $150 while supplies last. No wifi but huge upgrade over manually adjusting vents.
TheFanatic
Footballguy
I would think blockage too. Might be some rust happening.
Gas grills usually have a problem with being too hot, not hot enough
Ron Swanson
Footballguy
The Ref
Footballguy
Trust me. Most of the women at this party would jump at the opertunity to get at that hunk a meat....... few of the men too.
Capella posted a good one in the instant pot thread. I don’t know how to link to the topic. Need an instant pot though. Could probably cook it up and throw it in the smoker for 30.
bryhamm
Footballguy
bryhamm
Footballguy
Saw that your link referenced "the smoke ring" and didn't realize it was the same thing. I first heard it on the other place.Or just click this link:
Beef Ravioli
Footballguy
https://www.homedepot.com/p/RiverGrille-Farmer-s-Charcoal-Grill-and-Off-Set-Smoker-GR1008-013841/202535017
So I am having some issues with a new smoker I bought this last fall. I bought it from an acquaintance still in the box for half price of what Home Depot sold it for. Figured it was worth the try.
I have a difficult time getting the temp much over 200 degrees and then holding it. I don’t know a lot about smokers but it seems like maybe the smoker box is kind of low. My question is, if I put coals on one side of the main box to get my cooking temps up a bit higher, will it still draw smoke from the smoker box?
Any suggestions are appreciated!
So I am having some issues with a new smoker I bought this last fall. I bought it from an acquaintance still in the box for half price of what Home Depot sold it for. Figured it was worth the try.
I have a difficult time getting the temp much over 200 degrees and then holding it. I don’t know a lot about smokers but it seems like maybe the smoker box is kind of low. My question is, if I put coals on one side of the main box to get my cooking temps up a bit higher, will it still draw smoke from the smoker box?
Any suggestions are appreciated!
That one guy
Footballguy
Did it come with a charcoal basket for inside the smoker box? That might be something to look into. I’ve never owned an offset that big, and I could be totally wrong here, but always assumed those needed more fuel than the smaller verticals I’m used to cooking onBeef Ravioli said:
ETA: gasket tape for areas you see smoke escaping, mainly the two big doors
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PinkydaPimp
Footballguy
I’ve never used this kind of smoker but to get temp higher usually you need to add more lit charcoal and/or open vents. With the Webber Smokey mountain sometimes i even open the door to get more air until the temp comes up. You could also try using lump as that usually burns hotter. Also as mentioned above sealing any leaky spots.Beef Ravioli said:
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Ron Swanson
Footballguy
Fist, build a bigger fire. Use some logs/splits. Offsets can be used with charcoal but they are really designed to burn wood. Leave every vent open until it starts coming up to temp. Leave the lid open as the fire gets started and then gradually close it. You've got to get good convection going from the firebox and out the exhaust. I will say that exhaust looks very short and may lead to problems drawing. I'm sure there are some hacks to make it taller.Beef Ravioli said:
PinkydaPimp
Footballguy
@TheFanatic
so i was out in Australia for a few weeks over the holidays. Apparently you’re known out in those parts. My cousin does bbq out there and while talking i suggested he follow you in IG. He already was and i think you even shared some of his stuff at one point!
american bbq is kind of the latest craze out there.
so i was out in Australia for a few weeks over the holidays. Apparently you’re known out in those parts. My cousin does bbq out there and while talking i suggested he follow you in IG. He already was and i think you even shared some of his stuff at one point!
american bbq is kind of the latest craze out there.
Beef Ravioli
Footballguy
It has a tray in the smoker box but it’s only an inch tall.
I have already put gasket tape everywhere.
Thanks!
Beef Ravioli
Footballguy
Yeah, I have left the door of the smoker box open. May try more wood with the charcoal.
Thanks!
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Beef Ravioli
Footballguy
You think it would be worth the time to extend the exhaust pipe? Gonna try some split logs with my lump charcoal also.
Thanks!
Ron Swanson
Footballguy
I would first see if you can get it to start drawing good by leaving the cook chamber door open while to fire gets going good and then slowly close it. If you can close the latch and then shut the door to basically keep the cook chamber cracked open that's a good test to see if it will draw that far. Then when you close it all the way if it won't draw through the exhaust then it may need to be extended.
TheFanatic
Footballguy
Who is your cousin?
And yeah, the Aussies say some very nice things about me. A team came to the Royal from Australia. BarbecueMafia. I told them I would be there and I would buy them a beer. They had a custom hat and one of their team shirts for me. It was epic. I wear both all the time. So honored that they would reserve some space for that stuff for me. Pretty sure I'm doing one of the Meat Stock's down there in the spring. It's this epic BBQ event done on three different dates in three different cities.
PinkydaPimp
Footballguy
yea meatstock looks ridiculous. He will be there. Bar-B-Skew. I need to get out there for one of those.
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