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

Ron Swanson said:
I had the Loki and it wasn't very good. Then I bought the Fireboard and it is awesome.  Simple and just works. But, since I got the Rec-Tec I don't use it as much because the Rec-Tec has built in remote (Wifi) probes and control.
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I thought about the loki but the reviews were hit and miss. Only thing that bothered me about the fireboard is that it’s not weather proof and I live in Minny and smoke come rain, snow or shine and do not have a covering over my rig. You can buy the weather proof cover for an extra $55 which seems a little excessive. 

 
snore said:
I thought about the loki but the reviews were hit and miss. Only thing that bothered me about the fireboard is that it’s not weather proof and I live in Minny and smoke come rain, snow or shine and do not have a covering over my rig. You can buy the weather proof cover for an extra $55 which seems a little excessive. 
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Ziploc bag.

 
My wife wants a good recipe for a stuffed pork loin?  Thanks

ETA - wife found a recipe that we are going to try and do on my Weber kettle. French Onion Pork Tenderloin. Looks good, hope it turns out!

 
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Does anyone have the basic Meater thermometer? I'm looking for something that's just the probe, and the Meater has come up on here multiple times. I don't really need the expanded range, so the basic $69 seems like it would work for me. For those of you with the Fireboard (or some other one), tell me why I should spend the extra $$ - is it worth it?

 
joker said:
Does anyone have the basic Meater thermometer? I'm looking for something that's just the probe, and the Meater has come up on here multiple times. I don't really need the expanded range, so the basic $69 seems like it would work for me. For those of you with the Fireboard (or some other one), tell me why I should spend the extra $$ - is it worth it?
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I have the basic Meater.  Works great.  It works on BT connection to your phone, so the range is actually limited.  It does work well in that after a bit it will do s reasonable estimation for when things will finish.  I haven't used it on a long smoke yet (just got it about a month ago), but have used it on a few grill sessions.

Do you have a question?

 
BTW, one of the main reasons that I got it was to be able to use when I am rotissierring something.  Can't use my wired one then.

 
joker said:
Does anyone have the basic Meater thermometer? I'm looking for something that's just the probe, and the Meater has come up on here multiple times. I don't really need the expanded range, so the basic $69 seems like it would work for me. For those of you with the Fireboard (or some other one), tell me why I should spend the extra $$ - is it worth it?
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Get a Thermapen.  If you are willing to spend 69 bucks on a thermometer you might as well get the best one out there (which is admittedly more expensive then the one you are looking at).  

 
joker said:
Does anyone have the basic Meater thermometer? I'm looking for something that's just the probe, and the Meater has come up on here multiple times. I don't really need the expanded range, so the basic $69 seems like it would work for me. For those of you with the Fireboard (or some other one), tell me why I should spend the extra $$ - is it worth it?
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If you go the thermapen route everything on their site is 18% off today. 

 
Inhiding said:
I like this guy quite a bit.  Malcolm Reed  I do his pork belly burnt ends as appetizers and they are always the first to go.  All the dads gather around the plate of the bites like its the office water cooler.  I had to stop telling people i was bringing them, or if the host wants everyone there early and not to stagger their arrivals they will blast out that I am bringing the burnt ends and everyone shows up on time.... 
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Malcolm is the real deal. Totally good dude. As authentic as can be. 

 
berndog said:
If you go the thermapen route everything on their site is 18% off today. 
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I have a couple meaters and I have a couple thermapens. If I had to spend my money on one or the other it would be the thermapen. The meater is really, really cool, but the thermapen is a necessity 

 
I just had a 20 pound bone-in pork shoulder delivered from Snake River Farms.  It arrived frozen and I just put in fridge to thaw.  Any idea on how long thawing process will take?  The plan is to smoke it over the weekend.  TIA

 
baymen said:
I just had a 20 pound bone-in pork shoulder delivered from Snake River Farms.  It arrived frozen and I just put in fridge to thaw.  Any idea on how long thawing process will take?  The plan is to smoke it over the weekend.  TIA
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If you leave it in the fridge it should be thawed by about Memorial Day. OK, Maybe not quite that long but it won't be thawed for this weekend.  What you want to do is put it in a coldwater bath and keep chagning out the water when it gets warm. If you can circulate the water with a sous vide (heat off) or something similar it will speed the process.  It should take about 20-30 minutes per pound this way.

 
baymen said:
I just had a 20 pound bone-in pork shoulder delivered from Snake River Farms.  It arrived frozen and I just put in fridge to thaw.  Any idea on how long thawing process will take?  The plan is to smoke it over the weekend.  TIA
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Must have been one charming giant mother####ing pig.

 
Ron Swanson said:
If you leave it in the fridge it should be thawed by about Memorial Day. OK, Maybe not quite that long but it won't be thawed for this weekend.  What you want to do is put it in a coldwater bath and keep chagning out the water when it gets warm. If you can circulate the water with a sous vide (heat off) or something similar it will speed the process.  It should take about 20-30 minutes per pound this way.
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Thanks. I do have sous vide and may go that way or wait until after the weekend.

 
I know I mentioned it earlier, but if you guys aren't aware of Jay Durbin of Tennessee MOJO BBQ, you should dig in a bit. Based out of west TN he's a lineman by trade who got into Smoking BBQ. We'll he took Top 10 in Ribs at MIM in 2018, and WON Ribs at MIM in 2019. Turns out he knows what he's doing. 

He also has his own line of rubs that are pretty damn good. His Mojo BBQ is amazing on ribs. It's our go-to now. 

He's now started a YouTube Channel that has creative production that fits his offbeat style. For example, here's his first video on his MIM-winning babyback rib process. Some good technique tips in there. 

Spare ribs on a Weber Kettle - MOJO Style

Patty Melt - MOJO Style

 
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Tonight's grub:

- Honey/sriracha/lime marinated grilled Key West Pink shrimp (16/20)

- Marinated mushroom/artichoke heart salad (w/grape tomatoes, black and green olives, zucchini, parm/fresco cheese, fresh garlic and fresh basil)

- Home made pita chips and guacamole

- Air fried garlic parmesan potatoes.

Grilled skrimps

Plate pic

As good as any meal I've ever made. I ALWAYS critique my food, but I've got nothin for this plate. Everything turned out PERFECT, and the shrimp is just absurd.

 
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Was going to do ribs tonight but one of the vac pac ribs had a bunch of air in it so it was bad. I only had 2 slabs. Not enough for a family of 5 (my wife doesn't like ribs). So I raided the freezer. Steaks it is tonight. I cooked a steak last night too. I'm good with my life choices. 

 
bryhamm said:
thanks for the info.  I already own a WSM and a Weber kettle.  Was trying to decide if I wanted to get one to replace them.  Might stay with what I got.
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This has been my setup for the past five years and I love it. One day I will change to something else but that day is probably a long ways off. 

 
[icon] said:
I know I mentioned it earlier, but if you guys aren't aware of Jay Durbin of Tennessee MOJO BBQ, you should dig in a bit. Based out of west TN he's a lineman by trade who got into Smoking BBQ. We'll he took Top 10 in Ribs at MIM in 2018, and WON Ribs at MIM in 2019. Turns out he knows what he's doing. 

He also has his own line of rubs that are pretty damn good. His Mojo BBQ is amazing on ribs. It's our go-to now. 

He's now started a YouTube Channel that has creative production that fits his offbeat style. For example, here's his first video on his MIM-winning babyback rib process. Some good technique tips in there. 

Spare ribs on a Weber Kettle - MOJO Style

Patty Melt - MOJO Style
Click to expand...
I know Jay. GREAT guy and his stuff is amazing

 
TheFanatic said:
Also, can you box up a bunch of those for me for a curbside, no touch pick up?
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Ha, I have friends trying to barter w/ me on  FB, exchanging my food for beer or future rounds of golf.  I’m all about if you supply the meat I’ll do the cooking!

In your experience w/ numerous cooking tools, have you come across the Arteflame yet?  It’s essentially a decorative fire pit/griddle, but instead of the $1500 base unit they actually sell an insert for Weber Kettles.  It looks pretty darn awesome

 
Pork Butt on the smoker at 6:30 this morning.  The chunk next to it is a butt bone from sausage making yesterday.  I normally clean them off real good but got lazy so I figured I'd smoke it for lunch today.  I don't care too much for pork stock so don't make broth out of these.

Git yer butt on the smoker.

 
That one guy said:
Ha, I have friends trying to barter w/ me on  FB, exchanging my food for beer or future rounds of golf.  I’m all about if you supply the meat I’ll do the cooking!

In your experience w/ numerous cooking tools, have you come across the Arteflame yet?  It’s essentially a decorative fire pit/griddle, but instead of the $1500 base unit they actually sell an insert for Weber Kettles.  It looks pretty darn awesome
Click to expand...
Yeah, I know of the ArteFlame. I know a ton about them. Too much actually. I have their competitor the Ofyr. If I were spending my money, I would just go with that insert. Griddle grilling is absolutely amazing. Awesome for breakfast. It's magic on seafood, steaks, and burgers.

 
Ron Swanson said:
Pork Butt on the smoker at 6:30 this morning.  The chunk next to it is a butt bone from sausage making yesterday.  I normally clean them off real good but got lazy so I figured I'd smoke it for lunch today.  I don't care too much for pork stock so don't make broth out of these.

Git yer butt on the smoker.
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My wife, who doesn't like anything smoky (ironic I know), has had pulled pork twice since this self quarantine deal and when I brought up doing it again, she was good with it. I might have finally gotten her to turn the corner on the smoky stuff. It only took 14 years of marriage and a couple years of dating!

 
TheFanatic said:
My wife, who doesn't like anything smoky (ironic I know), has had pulled pork twice since this self quarantine deal and when I brought up doing it again, she was good with it. I might have finally gotten her to turn the corner on the smoky stuff. It only took 14 years of marriage and a couple years of dating!
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So... butt stuff?

eta - pork butt, of course

 
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TheFanatic said:
My wife, who doesn't like anything smoky (ironic I know), has had pulled pork twice since this self quarantine deal and when I brought up doing it again, she was good with it. I might have finally gotten her to turn the corner on the smoky stuff. It only took 14 years of marriage and a couple years of dating!
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It's so versatile and super economical.  We'll eat off it for a week and also freeze a bunch of portion packs.  Goes great on salads, sammiches, tacos, enchiladas, stuffed red peppers, quesadillas, scrambled eggs, etc.

 
Ron Swanson said:
It's so versatile and super economical.  We'll eat off it for a week and also freeze a bunch of portion packs.  Goes great on salads, sammiches, tacos, enchiladas, stuffed red peppers, quesadillas, scrambled eggs, etc.
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Exactly. I'm grabbing one today. 

 
Did a brisket this last weekend...only my second one ever.  I think I was on the right track until I let it sit too long.  Everything I've read is it's generally between 12-15 hours for a 15ish lbs brisket, so I started it at midnight.  It was done by about 2pm, so within the range.  I pulled it and let it sit until around 5pm.  It was a simple rub of salt, pepper and celery seed.  When I went to cut it, the outer layer was pretty tough and chewy, but the inside was pretty decent.  I want thoughts on that.  Then, I also want thoughts on what you guys do with left over brisket...We have a pound or two and I'm trying to figure out how to reheat it.  I'm thinking of making a gravy and making some mashed taters with brussel sprouts (one of my kids' favorites oddly enough).  Any other suggestions for brisket leftovers?

 
The Commish said:
Did a brisket this last weekend...only my second one ever.  I think I was on the right track until I let it sit too long.  Everything I've read is it's generally between 12-15 hours for a 15ish lbs brisket, so I started it at midnight.  It was done by about 2pm, so within the range.  I pulled it and let it sit until around 5pm.  It was a simple rub of salt, pepper and celery seed.  When I went to cut it, the outer layer was pretty tough and chewy, but the inside was pretty decent.  I want thoughts on that.  Then, I also want thoughts on what you guys do with left over brisket...We have a pound or two and I'm trying to figure out how to reheat it.  I'm thinking of making a gravy and making some mashed taters with brussel sprouts (one of my kids' favorites oddly enough).  Any other suggestions for brisket leftovers?
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Did your probe slide in like butter when you were checking temps? That would tell me the outside was the correct doneness. So if that was the case, I guess it must have had something to do with the cooling. Did you wrap it in a towel and put it in a cooler?

As far as leftovers... the sky is the limit. Makes a killer chili ingredient. My favorite thing to do with the leftovers is use them in eggs. I've also done tacos, pizza, and used them in ABTs. Pretty much works with anything.

 
Softballguy said:
Did your probe slide in like butter when you were checking temps? That would tell me the outside was the correct doneness. So if that was the case, I guess it must have had something to do with the cooling. Did you wrap it in a towel and put it in a cooler?

As far as leftovers... the sky is the limit. Makes a killer chili ingredient. My favorite thing to do with the leftovers is use them in eggs. I've also done tacos, pizza, and used them in ABTs. Pretty much works with anything.
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Yeah...it was all perfect when done.  Normally, I'd let rest for 30-45 minutes and dig in.  It looked phenomenal.  I wrapped it in foil and put it in a baking dish in an oven that was off and let it sit.  

We did open faced sandwiches with it...pretty tasty :thumbup:  

And by the way...for those wondering about the meater thermometers, I bought one.  Really like it.  Really easy to set up and use.  I highly recommend, though I think ambient temp readings might be a tad high.

 
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