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***OFFICIAL*** Master Grilling/Smoking/BBQ Thread (1 Viewer)

I realize the thing is overpriced. Paying for the stainless steel but JerseyToughGal was #####ing about what an eyesore my weber was sitting out on our deck.

The biggest features are a huge ash tray/drawer (hopefully alot less mess) and a multi-section grate.

At the end of the day, I still have a Weber Bullet for smoking. This thing will likely be used exclusively for grilling (although I could see doing some indirect heat stuff given the size and the adjustable charcoal tray).

 
JerseyToughGuys said:
Saying goodbye to my little weber kettle. Had it for about 8 years. the coating in the inside of the lid is cracking so the heat barrier is partially gone. Also tired of the mess from the ash (not a "gold" model with the ash catcher).

Was looking into getting a Weber Gold or a Char-Griller when I came across this:

BBQ Grillware

It is a Lowes brand. The thing is an absolute monster (extremely heavy construction). Essentially a barrel grirl dress in stainless steel.

Haven't taken it out of the box yet. Can't find any reviews anywhere.

:bag:
Click to expand...
I looked heavily at that before deciding to get thishttp://www.charbroil.com/consumerwebhome/D...Doorsmoker.aspx

as a second travel smoker, for me it came down to the limited amount of space it had for indirect heat with the coals under the grill instead of a side fire box.

I thought it was very well built and very user friendly in its features and for just under 250 was a pretty good buy.

 
FYI - these Big Green Egg dealios are totally worth the money.

AWESOME.

1st time was babyback ribs, slow cooked at 225 for 5 hrs, turned out #######' awesome.

2nd time was a 6 lb brisket -- slow cooked at 225 for 8 hours...recockulous.

just bought rubs, they worked great. Both were dry cooked, no mop sauces. Will try those next time.

 
MelvinTScupper said:
FYI - these Big Green Egg dealios are totally worth the money.AWESOME.1st time was babyback ribs, slow cooked at 225 for 5 hrs, turned out #######' awesome.2nd time was a 6 lb brisket -- slow cooked at 225 for 8 hours...recockulous.just bought rubs, they worked great. Both were dry cooked, no mop sauces. Will try those next time.
Click to expand...
what did you pay for the Egg?
 
Nigel said:
MelvinTScupper said:
FYI - these Big Green Egg dealios are totally worth the money.AWESOME.1st time was babyback ribs, slow cooked at 225 for 5 hrs, turned out #######' awesome.2nd time was a 6 lb brisket -- slow cooked at 225 for 8 hours...recockulous.just bought rubs, they worked great. Both were dry cooked, no mop sauces. Will try those next time.
Click to expand...
what did you pay for the Egg?
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I went to the local dealer, and told him I found a site that would sell the large for $675 free shipping....said if he met me closer to $725, I'd buy it from him (he listed at $775 or so) -- not only did he match the $675, he still threw in all the normal freebies, and sold me the top vent and the ash tool for $10 each. Got it all under $725, including tax.
 
Thinking about:

Best Damn Ribs in the Universe

Whole Chicken (either a variation of Joes technique that I use or the Beer Can variety)

Smoked Salmon (appetizer style - receipt of virtualweberbullet.com)

Might do a Turkey instead of the Chickens.

Also, thinking about traveling to Weyerbacher early sat morning and picking up sixtell of Double Simcoe or Pumkin Ale to start the college football season off with style.

ETA:

Setup and what equipment I am going to use is playing into this as well. Have the weber bullet, weber kettle and a new barrel type grill (that I can smoke with pretty easily). I may have to do some grilling on top of the smoking, so trying to plan things out.

 
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Just because it's starting to get chilly outside doesn't mean we need to stop grilling. This is where we separate the grillers from the girls....

Time to crank up the fire pit next to the grill and enjoy those cool evenings next to a hot grill and a nice warm fire...

So, I think I'm going to pick up an Electric Rotisserie for my smoker. Need some Rotisserie recipes.

I was thinking of taking a Pork Loin and using a long thin knife and making narrow incisions along the outside and inserting slivers of fresh garlic into the slits. Of course I would marinade and use a rub, but I was thinking of using the garlic as well. Smoke with maybe a nice apple wood....

I've actually seen someone rotisserie ribs. That's a thought....

 
Megla said:
Have dinner quests tonight as well, then some drinks out on the town.On the menuLoaf of Whitemountain bread hollowed (pull the middle out in even pieces and save for dipping) filled with spinach dip.Smoked Jalapeno pepperssplit, seeded and stuffed with chedder and cream cheese, smoke till skin blackensmaplebacon wrapped scallops smoked in pecan with a light sprinkling of Old bay and occasionally sprayed with melted butterBlackened Mahi Mahi again over pecan served with rice and steamed veggies (squash, carrots, broccoli and sweet peas) cooked along side the rest of the meal in foil with the top open to allow some smoking, covered in light EVOO and some Italian spices.Oh, and great job on this thread, much KUDOS
Click to expand...
This sounds freakin delicious--esp the scallops
 
Bump due to the fact that my Weber Smoky Mountain Cooker Smoker is coming tomorrow.

Also wanted to post this link to a site that I found when looking for a local place to buy some decent wood and other accessories. It looks like a pretty good site, not sure of their prices but they are only about 20 minutes away so I will probably check out their B&M store later this week.

Barbeques Galore

Their forum is decent as well: Barbeques Galore Forum

 
Megla said:
Have dinner quests tonight as well, then some drinks out on the town.

On the menu

Loaf of Whitemountain bread hollowed (pull the middle out in even pieces and save for dipping) filled with spinach dip.

Smoked Jalapeno peppers

split, seeded and stuffed with chedder and cream cheese, smoke till skin blackens

maplebacon wrapped scallops smoked in pecan with a light sprinkling of Old bay and occasionally sprayed with melted butter

Blackened Mahi Mahi again over pecan served with rice and steamed veggies (squash, carrots, broccoli and sweet peas) cooked along side the rest of the meal in foil with the top open to allow some smoking, covered in light EVOO and some Italian spices.

Oh, and great job on this thread, much KUDOS
Click to expand...
Inspired by the smoking forum, wrap these suckers in bacon and you have an ABT (atomic buffula turd). Want em a bit hotter, leave more membrane (i.e. the white stuff) in em.
 
Added some stuff to first post. If you guys see a thread that should be added, let me know.

 
Bump for anyone doing some smoking over the holidays. I'll be doing a couple of butts for pulled pork and probably throw on a couple of fatties for Christmas Day snacking.

 
All is quiet this Christmas morning as everyone is still asleep. I got up at about 7:30a to start the coals and get the butt on. Seventeen pounds of smoky goodness getting set for dinner tomorrow. Can't wait.

It's kind of nice sitting here at the kitchen table, the lights on the tree are on and all I can hear is the furnace getting the house warmed up. Soon, I'll put on a pot of coffee and the house will start to wake up. My son is 3-years old and is excited about Christmas but if I let him, he'll probably sleep until 10a or so. He's up in our bed with my wife and they both like their sleep, that's for sure. I have a feeling that the rest of the commotion of my family coming over will get him to wake up.

For now though, I'm enjoying the peace, reading the morning paper and just checking on the news of the world (as reported by the FBG's).

 
FYI - I've got 3 racks of ribs and six turkey legs on the smoker today. Can't wait to see how the turkey legs turn out as I haven't made them before. All I need is a cup of mead and I will feel like Henry the VIII while dining tonight. I guess I shouldn't share that analogy with the wife so she doesn't expect the inevitable beheading...

:lmao:

:tfp:

 
Icon's big green egg alternative thread added. Some good tips on mods to bullet smokers in there.

 
BigJohn said:
Megla said:
Senor Schmutzig said:
Bump for anyone doing some smoking over the holidays. I'll be doing a couple of butts for pulled pork and probably throw on a couple of fatties for Christmas Day snacking.
Click to expand...
Did a little for the family as wellSpatchcocked another Turkey

http://public.fotki.com/Meglamaniac/smokin...g/dsc01524.html

and a stuffed fattie

http://public.fotki.com/Meglamaniac/smokin...g/dsc01634.html
Click to expand...
What did you stuff with?
Click to expand...
6 Cremini mushrooms, chopped 6 shytake mushrooms, chopped

1 medium portabello, chopped

4 green onions chopped

1/4 parsley, minced

1 1/2 tbsp thyme, minced

1 tbsp garlic, minced

5 slices of bacon, diced and cooked crisp

2 tsp rub

1 half pint of table cream

1 cup asiago cheese, grated

Salt and pepper to taste.

and some left over pulled pork

 
JerseyToughGuys said:
Megla said:
JerseyToughGuys said:
trying to figure out what to do this weekend for the SB.might smoke some cheese. :goodposting:
Click to expand...
I'm going to do a smoked beefy mac and cheese as one side, if you are interested let me know and I will post the recipe.
Click to expand...
post it. Was gonna chuck some beans in the thing, but that sounds really good.
Click to expand...
Ingredients: 1 cup Heavy Whipping Cream (1/2 for cooking and ½ as a finishing sauce) ¼ cup Butter 1 can Cheddar Cheese Soup 3 Eggs 8 oz Pepper Jack Cheese 32 oz Extra Sharp Cheddar (2- 16 oz. packages) ¼ cup Sour Cream 16 oz Elbow Macaroni 3 Greens from 3 stems of Mexican Green Onions 1 lb Sirloin Steak (cut into thin strips) I'm actually going to use ribeye steaksPlace the steak in the smoker and allow it to cook while you are preparing the sauce. This will give each piece of meat a slight smoked flavor and really add a depth of flavor to the dish. Slice the Pepper Jack and Cheddar cheese into strips, Use ½ of the cheddar cheese (1 – 16 oz package) for the initial part of the dish. Save the other 16 oz package for the final topping. Finally, add in the diced Mexican onion greensIn a disposable pan (this stuff is sticky) place the greens, cheese, and butter together. Move this pan to the smoker to allow the butter to clarify and the cheese / onion greens to meld together. Stir the melted product to insure consistency of flavor in the dish. Boil your pasta and place to the side and return to the smoker and remove the cheese and steak from the grill. Slice the steak into strips and set them to the side. Drain the pasta and add it to the cheese and onion greens. Stir until the ingredients look smooth. Add ½ cup of sour cream, ½ cup of heavy whipping cream and the eggs to the mixture slowly (this will prevent the cream from becoming shocked and curdling.) Pour in the can of cheddar cheese soup and stir until smooth. Once the mixture is smooth, add in the steak and mix thoroughly. Return the pan to the smoker set at 250 degrees and allow it to cook (without foil) for approximately 30 minutes.) This will allow the dish to pick up additional smoke flavoring. After 30 minutes, foil the pan and continue to cook. Cook an additional hour before removing the foil. When removing the foil for the last 30 minutes of cooking, be sure to stir the dish before adding any other ingredients. Place the other package of sliced cheddar cheese on the top of the dish and return the dish to the smoker. When the dish is done, remove from the smoker and add ½ cup of heavy cream. Slowly, fold the cream into the dish until the desired creaminess is achieved. Season as you choose at the end of the cooking, I like to spice it up a bit with cumin and cayenne.
 
We need this to be a sticky TIA..

:thumbup:

I'm tired of the same old, same old steaks. Yea, they are great grilled, but it is time for some variety.

I love when we go camping as I get to roast the steaks over an open fire.. YUMMMMMMMMMMMMMMMMMMMM :suds:

But at home I'm looking to add something to the grilling.

Most of this comes from my wife watching the Food network and the contests on there. It seems most use some kind of rub other than just salt/oil and so we are going to start trying some things out :shrug:

Anyone have any Dry Steak Rub Recipes they can recommend??

One I found that looks "interesting " is:

1/4 cup brown sugar

2 tablespoons dark chili powder

2 tablespoons paprika

1 tablespoon dry Mexican oregano

1 tablespoon dry thyme

1 tablespoon dry sweet basil

2 teaspoons dry mustard

1 teaspoon cayenne pepper

2 tablespoons granulated garlic

:banned:

 
There's a place down in the San Juan Valley here in Colorado that ships Elk meat. I'm thinking of buying an Elk Brisket and giving it a go on the smoker.

 
snogger said:
We need this to be a sticky TIA..

:rolleyes:

I'm tired of the same old, same old steaks. Yea, they are great grilled, but it is time for some variety.

I love when we go camping as I get to roast the steaks over an open fire.. YUMMMMMMMMMMMMMMMMMMMM :suds:

But at home I'm looking to add something to the grilling.

Most of this comes from my wife watching the Food network and the contests on there. It seems most use some kind of rub other than just salt/oil and so we are going to start trying some things out :hifive:

Anyone have any Dry Steak Rub Recipes they can recommend??

One I found that looks "interesting " is:

1/4 cup brown sugar

2 tablespoons dark chili powder

2 tablespoons paprika

1 tablespoon dry Mexican oregano

1 tablespoon dry thyme

1 tablespoon dry sweet basil

2 teaspoons dry mustard

1 teaspoon cayenne pepper

2 tablespoons granulated garlic

:banned:
Click to expand...
For a change of pace try blackening a good steakMake a nice garlic/butter paste

mince fresh garlic with unsalted butter

Spice how you wish, I use fresh basil, cilantro and parsley in my garlic/butter paste

Use a cast iron skillet and place it directly on your fire and allow to heat for at least 20 minutes

Cover steaks with blackening spices, I use

2 tbsp. sweet paprika

1 tsp. onion powder

1 1/2 tsp. cayenne pepper

2 1/2 tbsp. salt

1 1/2 tsp. garlic powder

2 tsp. lemon pepper

place garlic butter paste on the steaks and then place them on the hot skillet. Do this outside as it will create a bit of smoke. Turn the steaks according to thickness and how you want them cooked. I usually get 1 inch cuts and like my steak med-rare, about 6 minutes aside.

Also a very good marinade

combine

1/2 cup of bourbon

1/3 cup Worcestershire

1/2 cup honey

1/3 cup horseraddish

1/3 cup freshlychopped basil/cilantro

heat in a sauce pan to thin and then let it cool, marinate steaks for at least 1 hour

For a store bought steak rub, this

http://www.bbqoutfitters.com/stockyard-ste...facturers_id=15

is about as good as it gets.

The apple rub is also a very good poultry/pork rub

 
Last edited by a moderator:
Bump for awesomeness.

Weather is getting nice here (50F), so I think I will try to put something on the smoker this weekend.

 
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