bryhamm Posted February 7, 2014 Share Posted February 7, 2014 (edited) Grilled out some stuffed burgers last night in the cold ... and I mean cold. Only did it because it was my son's birthday. Meh, who am I kidding. Any reason to grill is a good reason, even in the cold. Any way, my youngest son got me this gadget to make stuffed burgers. The damn thing called for 3/4lb of hamburger per patty. Damn. They were pretty good though. Not sure how often I'll use the thing, but maybe every once in a while. 2013 thread 2012 thread 2011 thread 1/7/15 ETA: 2014 removed from thread title ============================================================ Below are links to various posts in this thread Recipes Grilled pork chops -- The Fanatic Grilled pork chops -- Brony Grilled chicken thighs -- tommyboy Bai Mango Coconut Curry Habenero Grilled Chicken -- Chaos Commish Neva's shrooms -- odin33 Chinese style rub and sauce -- heckmann rub & sauce -- JaxBill jerk marinade/sauce -- Buckfast brine -- VA703 burgers -- 36th Chamber chipotle pork steak tacos -- The Fanatic mayo magic chicken -- The Fanatic bacon onion rings -- Keerok banana boats -- Mr. Ected mango jalapeno slaw -- Megla Oakridge rub -- ned Santa Maria style tri tip -- The Fanatic grilled mushrooms -- The Fanatic ribs with asian glaze -- The Fanatic Bobby Flay orange-ginger beef short ribs -- Binky cedar plank salmon -- snitwitch planked honey mustard salmon -- jamny misc recipes -- Megla po boys -- EZ Glider sliders -- The Fanatic chicken bbq -- VA703 orange soda wings -- JaxBill (with a link to The Fantic's website/recipe) Grills / Smokers Weber performer deluxe info Gadgets meat probes propane leak/fill detector cheap instant read thermometer (not themapen) thermapen mini chef alarm by thermaworks thermaworks fun-size thermometer trimming knife Tips / Tricks / Techniques making a gas grill into a smoker trick for grilling a whole fish tips for brisket Reverse sear method for steaks tip for homemade corn tortillas brisket tips brisket tips brisket tips dry brining dry brining Edited September 4, 2018 by bryhamm Quote Link to comment Share on other sites More sharing options...
[icon] Posted February 7, 2014 Share Posted February 7, 2014 I'm not going to lie... I've been #####ing out and using my Broiler for steaks/burgers during this cold spell we've had lately. 1 Quote Link to comment Share on other sites More sharing options...
snitwitch Posted February 8, 2014 Share Posted February 8, 2014 rain has finally come to norcal, crushing my dreams of BBQ this weekend. Quote Link to comment Share on other sites More sharing options...
Buckfast 1 Posted February 8, 2014 Share Posted February 8, 2014 (edited) My smoked Jamaican jerk wings were ####### awesome last night. They were the hit of the Olympic opening ceremony party. I marinaded the wings for two days in a homemade jerk sauce that I made using a Jamaican jerk seasoning blend from Savory Spice Shop, soy sauce, olive oil, apple cider vinegar, fresh-squeezed orange juice and lime juice, turbinado sugar, fresh ground allspice berries, and some other fresh herbs and spices including thyme, ginger, garlic, green onions, and Scotch Bonnet peppers. I used Pimento wood chips that I special-ordered as my smoking wood because the Pimento tree is what produces the allspice berries that are used as one the primary spices in jerk. I cooked the wings for about 2.5 hours in my WSM, occasionally braising with my jerk sauce and flipping the wings once at the mid-way point. Here is what the wings looked like when I pulled them off my smoker:http://imageshack.com/a/img545/4153/zmwt.jpgI also smoked some Jamaican jerk tofu for the vegetarians at the party. I've never had tofu before last night, but I have to say it wasn't too bad after the jerk and smoke flavors were infused into it. The vegetarians seemed to like it anyways. http://imageshack.com/a/img853/9707/5soq.jpg Edited February 10, 2014 by Buckfast 1 Quote Link to comment Share on other sites More sharing options...
soothsayer Posted February 9, 2014 Share Posted February 9, 2014 Quote Link to comment Share on other sites More sharing options...
BigJohn Posted February 9, 2014 Share Posted February 9, 2014 I'm sure I'll be smoking something soon, so I'll just save my place here... Quote Link to comment Share on other sites More sharing options...
Keerock Posted February 10, 2014 Share Posted February 10, 2014 Quote Link to comment Share on other sites More sharing options...
Bigboy10182000 Posted February 10, 2014 Share Posted February 10, 2014 (edited) Edited February 10, 2014 by Bigboy10182000 Quote Link to comment Share on other sites More sharing options...
MattFancy Posted February 10, 2014 Share Posted February 10, 2014 When we moved into our new house in November we didn't bring our old crappy grill with us. Went out yesterday and bought a Weber Spirit E-310. Really excited to put it to good use this weekend. Quote Link to comment Share on other sites More sharing options...
The Hank Posted February 10, 2014 Share Posted February 10, 2014 My smoked Jamaican jerk wings were ####### awesome last night. They were the hit of the Olympic opening ceremony party.I marinaded the wings for two days in a homemade jerk sauce that I made using a Jamaican jerk seasoning blend from Savory Spice Shop, soy sauce, olive oil, apple cider vinegar, fresh-squeezed orange juice and lime juice, fresh ground allspice berries, and some other fresh herbs and spices including thyme, ginger, garlic, green onions, and Scotch Bonnet peppers. I used Pimento wood chips that I special-ordered as my smoking wood because the Pimento tree is what produces the allspice berries that are used as one the primary spices in jerk. I cooked the wings for about 2.5 hours in my WSM, occasionally braising with my jerk sauce and flipping the wings once at the mid-way point. Here is what the wings looked like when I pulled them off my smoker:http://imageshack.com/a/img545/4153/zmwt.jpgI also smoked some Jamaican jerk tofu for the vegetarians at the party. I've never had tofu before last night, but I have to say it wasn't too bad after the jerk and smoke flavors were infused into it. The vegetarians seemed to like it anyways.http://imageshack.com/a/img853/9707/5soq.jpgWings look phenomenal! Quote Link to comment Share on other sites More sharing options...
Buckfast 1 Posted February 10, 2014 Share Posted February 10, 2014 My smoked Jamaican jerk wings were ####### awesome last night. They were the hit of the Olympic opening ceremony party.I marinaded the wings for two days in a homemade jerk sauce that I made using a Jamaican jerk seasoning blend from Savory Spice Shop, soy sauce, olive oil, apple cider vinegar, fresh-squeezed orange juice and lime juice, fresh ground allspice berries, and some other fresh herbs and spices including thyme, ginger, garlic, green onions, and Scotch Bonnet peppers. I used Pimento wood chips that I special-ordered as my smoking wood because the Pimento tree is what produces the allspice berries that are used as one the primary spices in jerk. I cooked the wings for about 2.5 hours in my WSM, occasionally braising with my jerk sauce and flipping the wings once at the mid-way point. Here is what the wings looked like when I pulled them off my smoker:http://imageshack.com/a/img545/4153/zmwt.jpgI also smoked some Jamaican jerk tofu for the vegetarians at the party. I've never had tofu before last night, but I have to say it wasn't too bad after the jerk and smoke flavors were infused into it. The vegetarians seemed to like it anyways.http://imageshack.com/a/img853/9707/5soq.jpgWings look phenomenal!Thanks! It was my first time smoking wings, but I think they will have to be a part of the regular rotation now. I just love smoked wings. Quote Link to comment Share on other sites More sharing options...
Spike Posted February 10, 2014 Share Posted February 10, 2014 Grilled out some stuffed burgers last night in the cold ... and I mean cold. Only did it because it was my son's birthday. Meh, who am I kidding. Any reason to grill is a good reason, even in the cold.Any way, my youngest son got me this gadget to make stuffed burgers. The damn thing called for 3/4lb of hamburger per patty. Damn. They were pretty good though. Not sure how often I'll use the thing, but maybe every once in a while.Any chance you could put links in the first post of the thread with past year's Grilling and Smoking thread? Would be great for reference. Quote Link to comment Share on other sites More sharing options...
Megla Posted February 12, 2014 Share Posted February 12, 2014 Any way, my youngest son got me this gadget to make stuffed burgers. The damn thing called for 3/4lb of hamburger per patty. Damn. They were pretty good though. Not sure how often I'll use the thing, but maybe every once in a while.Was it this?http://www.buystufz.com/www.buystufz.com/If so what's your take on it, I was thinking about getting a couple Quote Link to comment Share on other sites More sharing options...
soothsayer Posted February 12, 2014 Share Posted February 12, 2014 Any way, my youngest son got me this gadget to make stuffed burgers. The damn thing called for 3/4lb of hamburger per patty. Damn. They were pretty good though. Not sure how often I'll use the thing, but maybe every once in a while.Was it this?http://www.buystufz.com/www.buystufz.com/If so what's your take on it, I was thinking about getting a coupleI have this one from Williams Sonoma - http://www.williams-sonoma.com/products/stuffed-hamburger-press-with-lifter/?pkey=e|stuffed%2Bburger|1|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-The Stufz product looks easier to use. Quote Link to comment Share on other sites More sharing options...
bryhamm Posted February 12, 2014 Author Share Posted February 12, 2014 Grilled out some stuffed burgers last night in the cold ... and I mean cold. Only did it because it was my son's birthday. Meh, who am I kidding. Any reason to grill is a good reason, even in the cold.Any way, my youngest son got me this gadget to make stuffed burgers. The damn thing called for 3/4lb of hamburger per patty. Damn. They were pretty good though. Not sure how often I'll use the thing, but maybe every once in a while.Any chance you could put links in the first post of the thread with past year's Grilling and Smoking thread? Would be great for reference.Yeah, I can do that. Not sure when, but it will be soon. Quote Link to comment Share on other sites More sharing options...
bryhamm Posted February 12, 2014 Author Share Posted February 12, 2014 Any way, my youngest son got me this gadget to make stuffed burgers. The damn thing called for 3/4lb of hamburger per patty. Damn. They were pretty good though. Not sure how often I'll use the thing, but maybe every once in a while.Was it this?http://www.buystufz.com/www.buystufz.com/If so what's your take on it, I was thinking about getting a coupleMight not be that exact brand, but yeah it was the same concept. It had it's pros and cons.Pros:* Very easy to create the bowl part.* The cavity was pretty big, so you can stuff lots in it.Cons:* The top doesn't seal very well.* The size of each patty is HUUUUUGE (might not be a con for some, but it was for many in my house)I didn't cook mine long enough the first time, but that will fix itself with time and experience. Not sure how often I will make these. Might try playing around with slightly less meat to see if it still works but on a smaller scale. Quote Link to comment Share on other sites More sharing options...
PatriotJohn Posted February 13, 2014 Share Posted February 13, 2014 Reviews on the Stufz were awful on Amazon. Quote Link to comment Share on other sites More sharing options...
bryhamm Posted February 17, 2014 Author Share Posted February 17, 2014 Reviews on the Stufz were awful on Amazon.Did they say the same things I was saying? Quote Link to comment Share on other sites More sharing options...
bryhamm Posted February 17, 2014 Author Share Posted February 17, 2014 Grilled out some stuffed burgers last night in the cold ... and I mean cold. Only did it because it was my son's birthday. Meh, who am I kidding. Any reason to grill is a good reason, even in the cold.Any way, my youngest son got me this gadget to make stuffed burgers. The damn thing called for 3/4lb of hamburger per patty. Damn. They were pretty good though. Not sure how often I'll use the thing, but maybe every once in a while.Any chance you could put links in the first post of the thread with past year's Grilling and Smoking thread? Would be great for reference.Yeah, I can do that. Not sure when, but it will be soon.Added a link to the 2013 thread. Will add older ones later. Quote Link to comment Share on other sites More sharing options...
bryhamm Posted February 18, 2014 Author Share Posted February 18, 2014 2012 and 2011 links added to OP Quote Link to comment Share on other sites More sharing options...
Jules Winnfield Posted February 18, 2014 Share Posted February 18, 2014 Any way, my youngest son got me this gadget to make stuffed burgers. The damn thing called for 3/4lb of hamburger per patty. Damn. They were pretty good though. Not sure how often I'll use the thing, but maybe every once in a while.Was it this?http://www.buystufz.com/www.buystufz.com/If so what's your take on it, I was thinking about getting a coupleMight not be that exact brand, but yeah it was the same concept. It had it's pros and cons.Pros:* Very easy to create the bowl part.* The cavity was pretty big, so you can stuff lots in it.Cons:* The top doesn't seal very well.* The size of each patty is HUUUUUGE (might not be a con for some, but it was for many in my house)I didn't cook mine long enough the first time, but that will fix itself with time and experience. Not sure how often I will make these. Might try playing around with slightly less meat to see if it still works but on a smaller scale.Who buys these things and why? It isn't hard to make a stuffed burger without any gadget Quote Link to comment Share on other sites More sharing options...
bryhamm Posted February 18, 2014 Author Share Posted February 18, 2014 Any way, my youngest son got me this gadget to make stuffed burgers. The damn thing called for 3/4lb of hamburger per patty. Damn. They were pretty good though. Not sure how often I'll use the thing, but maybe every once in a while.Was it this?http://www.buystufz.com/www.buystufz.com/If so what's your take on it, I was thinking about getting a coupleMight not be that exact brand, but yeah it was the same concept. It had it's pros and cons.Pros:* Very easy to create the bowl part.* The cavity was pretty big, so you can stuff lots in it.Cons:* The top doesn't seal very well.* The size of each patty is HUUUUUGE (might not be a con for some, but it was for many in my house)I didn't cook mine long enough the first time, but that will fix itself with time and experience. Not sure how often I will make these. Might try playing around with slightly less meat to see if it still works but on a smaller scale.Who buys these things and why? It isn't hard to make a stuffed burger without any gadgetI would have never bought one for myself, but I got mine as a gift from my son. Quote Link to comment Share on other sites More sharing options...
Bigboy10182000 Posted February 23, 2014 Share Posted February 23, 2014 First day above 50 in about a month today. Not grilling anything today, but will likely do something tomorrow. Any one getting the itch with this mini thaw? Got a 4lb Chuck roast on now! Quote Link to comment Share on other sites More sharing options...
snitwitch Posted February 23, 2014 Share Posted February 23, 2014 I have two 7lb pork butts on my kamado as we speak. Threw them on at 10pm last night. Keeping temps around 225. IT of the pork is 174 and has been for three hours. Wondering if I should jack the temp to get through this stall? Any suggestions? Quote Link to comment Share on other sites More sharing options...
Bigboy10182000 Posted February 23, 2014 Share Posted February 23, 2014 I have two 7lb pork butts on my kamado as we speak. Threw them on at 10pm last night. Keeping temps around 225. IT of the pork is 174 and has been for three hours. Wondering if I should jack the temp to get through this stall? Any suggestions?Or foil it. Quote Link to comment Share on other sites More sharing options...
pollardsvision Posted February 23, 2014 Share Posted February 23, 2014 (edited) I mentioned the Frontier branch lump charcoal Sam's now has in the '13 thread. Just to follow up, outside of the wonderful fireworks display, it's terrible. Even at $10 for a 20 lb bag. Such tiny little pieces. Many of the pieces were falling through the chimney bottom before even lighting. By the time the coals were ready, a full chimney had been reduced by a third at least. A few minutes after that, much of the coals have even fallen through the charcoal grate, clogging up the air vents just for fun. Admittedly, I don't use lump charcoal often. I usually keep a couple hundred pounds of Kingsford briq's on hand, so it's hard to justify the expense. I tried this stuff because it was cheap, and obviously there's a reason for that. Edited February 24, 2014 by pollardsvision Quote Link to comment Share on other sites More sharing options...
Ministry of Pain Posted February 23, 2014 Share Posted February 23, 2014 I just liked the OP and the love you show your son, he's lucky. Quote Link to comment Share on other sites More sharing options...
palmersteel Posted February 24, 2014 Share Posted February 24, 2014 Beef back ribs, marinated and cooked like brisket, came out great!!!! Feel like this is best thing I've ever smoked:http://campl.us/d4GdHVBiGL6 1 Quote Link to comment Share on other sites More sharing options...
VA703 Posted February 24, 2014 Share Posted February 24, 2014 Grilled out some stuffed burgers last night in the cold ... and I mean cold. Only did it because it was my son's birthday. Meh, who am I kidding. Any reason to grill is a good reason, even in the cold.Any way, my youngest son got me this gadget to make stuffed burgers. The damn thing called for 3/4lb of hamburger per patty. Damn. They were pretty good though. Not sure how often I'll use the thing, but maybe every once in a while.2013 thread2012 thread2011 threadjuicy lucy Quote Link to comment Share on other sites More sharing options...
Bigboy10182000 Posted February 24, 2014 Share Posted February 24, 2014 (edited) My "failed" attempt at pulled beef, which still turned out damn good! Edited February 24, 2014 by Bigboy10182000 Quote Link to comment Share on other sites More sharing options...
snitwitch Posted February 24, 2014 Share Posted February 24, 2014 I have two 7lb pork butts on my kamado as we speak. Threw them on at 10pm last night. Keeping temps around 225. IT of the pork is 174 and has been for three hours. Wondering if I should jack the temp to get through this stall? Any suggestions?Or foil it.Right after I posted, temp started rising again. Didn't foil. Quote Link to comment Share on other sites More sharing options...
MattFancy Posted February 24, 2014 Share Posted February 24, 2014 Grilled up some BBQ Old Bay Shrimp last night. Perfect mixture of Old Bay and BBQ. Was impressed. Quote Link to comment Share on other sites More sharing options...
snitwitch Posted February 24, 2014 Share Posted February 24, 2014 Beef back ribs, marinated and cooked like brisket, came out great!!!! Feel like this is best thing I've ever smoked:http://campl.us/d4GdHVBiGL6I love smoking these as well! Quote Link to comment Share on other sites More sharing options...
Buckfast 1 Posted February 24, 2014 Share Posted February 24, 2014 Beef back ribs, marinated and cooked like brisket, came out great!!!! Feel like this is best thing I've ever smoked:http://campl.us/d4GdHVBiGL6I've got to try doing beef ribs sometime. Those look delicious. Quote Link to comment Share on other sites More sharing options...
36th Chamber Posted February 28, 2014 Share Posted February 28, 2014 Trying a new burger recipe this weekend:http://burgershereandthere.com/2011/09/23/colombian-burger-recipe/ Quote Link to comment Share on other sites More sharing options...
TheFanatic Posted March 1, 2014 Share Posted March 1, 2014 I'm not going to lie... I've been #####ing out and using my Broiler for steaks/burgers during this cold spell we've had lately. I haven't gone that far, but I'm pretty close. I have a little camping/tailgating grill that I have placed about a foot outside my back door. All I've done on it is steaks for the last two months, and not many of those. It's been absolutely brutal. That being said, we're getting 6-8 inches of snow tomorrow so I picked up some ribs. If it were just a cold day tomorrow, no way I grill. But I'm a sucker for grilling in the snow. I'm sooo ready to be back out there two nights a week at least. A handful of steaks while freezing my buns off has got me seriously jonesing for some grilling weather. Quote Link to comment Share on other sites More sharing options...
Bigboy10182000 Posted March 16, 2014 Share Posted March 16, 2014 Check out my first fatty! http://www.smokingmeatforums.com/t/159061/my-first-fatty-and-it-was-awesome#post_1147286 Quote Link to comment Share on other sites More sharing options...
Mr. Ected Posted March 16, 2014 Share Posted March 16, 2014 Check out my first fatty!http://www.smokingmeatforums.com/t/159061/my-first-fatty-and-it-was-awesome#post_1147286Your little girl did a nice job on the bacon weave!! Looks delicious! Quote Link to comment Share on other sites More sharing options...
JetMaxx Posted March 16, 2014 Share Posted March 16, 2014 Check out my first fatty! http://www.smokingmeatforums.com/t/159061/my-first-fatty-and-it-was-awesome#post_1147286Nice work! My NFL Draft ritual is a fatty centered with a venison tenderloin topped with BBQ sauce. Quote Link to comment Share on other sites More sharing options...
SteevieG Posted March 16, 2014 Share Posted March 16, 2014 Check out my first fatty!http://www.smokingmeatforums.com/t/159061/my-first-fatty-and-it-was-awesome#post_1147286Very nice. I always have trouble with the ends of the weave. Your daughter did a great job. Quote Link to comment Share on other sites More sharing options...
TheFanatic Posted March 18, 2014 Share Posted March 18, 2014 Check out my first fatty! http://www.smokingmeatforums.com/t/159061/my-first-fatty-and-it-was-awesome#post_1147286 Very nice. I always have trouble with the ends of the weave. Your daughter did a great job. The ends are always a pain in the butt. And where the two sides come together. Toothpicks help to hold everything place but don't add to the appearance... Quote Link to comment Share on other sites More sharing options...
TheFanatic Posted March 20, 2014 Share Posted March 20, 2014 Chipotle Pork Steak TacosI have but one picture for you to see. If it's not worth checking out the rest of the recipe I will understand.Here's the pictureHere's the full write up with step by step, picture by picture instructions. 1 Quote Link to comment Share on other sites More sharing options...
Keerock Posted March 20, 2014 Share Posted March 20, 2014 Chipotle Pork Steak TacosI have but one picture for you to see. If it's not worth checking out the rest of the recipe I will understand.Here's the pictureHere's the full write up with step by step, picture by picture instructions. Quote Link to comment Share on other sites More sharing options...
Buckfast 1 Posted March 20, 2014 Share Posted March 20, 2014 Chipotle Pork Steak TacosI have but one picture for you to see. If it's not worth checking out the rest of the recipe I will understand.Here's the pictureHere's the full write up with step by step, picture by picture instructions.That looks delicious. I'm going to have to try something along those lines. Quote Link to comment Share on other sites More sharing options...
36th Chamber Posted March 20, 2014 Share Posted March 20, 2014 (edited) Chipotle Pork Steak TacosI have but one picture for you to see. If it's not worth checking out the rest of the recipe I will understand.Here's the pictureHere's the full write up with step by step, picture by picture instructions.Looks great. May I suggest adding a can of Dr Pepper or Cheerwine to the marinade.Pork steaks are very underrated, been grilling them for years. They do extremely well absorbing marinades. Edited March 20, 2014 by 36th Chamber Quote Link to comment Share on other sites More sharing options...
SteevieG Posted March 21, 2014 Share Posted March 21, 2014 Chipotle Pork Steak TacosI have but one picture for you to see. If it's not worth checking out the rest of the recipe I will understand.Here's the pictureHere's the full write up with step by step, picture by picture instructions.This is what's for dinner tomorrow!Looks incredible. Quote Link to comment Share on other sites More sharing options...
TheFanatic Posted March 21, 2014 Share Posted March 21, 2014 Chipotle Pork Steak TacosI have but one picture for you to see. If it's not worth checking out the rest of the recipe I will understand.Here's the pictureHere's the full write up with step by step, picture by picture instructions.Looks great. May I suggest adding a can of Dr Pepper or Cheerwine to the marinade.Pork steaks are very underrated, been grilling them for years. They do extremely well absorbing marinades.That sounds like a great idea. Quote Link to comment Share on other sites More sharing options...
JaxBill Posted March 22, 2014 Share Posted March 22, 2014 Was thinking about smoking some wings tomorrow on the WSM and crisping them up on the Weber kettle.Have a kids soccer game early afternoon so my question is...Can I put a rub on the wings for several hours before smoking?FWIW, I was thinking about doing half the wings in a traditional buffalo style sauce and half in an Asian sauce like thishttp://www.foodnetwork.com/recipes/guy-fieri/tailgating-asian-wings-recipe.html Quote Link to comment Share on other sites More sharing options...
snellman Posted March 22, 2014 Share Posted March 22, 2014 Usually pull the grill out quite a few times in the winter but this year was too darn cold! Ready to get out there again. Quote Link to comment Share on other sites More sharing options...
TheFanatic Posted March 23, 2014 Share Posted March 23, 2014 Was thinking about smoking some wings tomorrow on the WSM and crisping them up on the Weber kettle.Have a kids soccer game early afternoon so my question is...Can I put a rub on the wings for several hours before smoking?FWIW, I was thinking about doing half the wings in a traditional buffalo style sauce and half in an Asian sauce like thishttp://www.foodnetwork.com/recipes/guy-fieri/tailgating-asian-wings-recipe.htmlYou can absolutely rub them hours ahead of time. Hell, you could rub them the night before. Quote Link to comment Share on other sites More sharing options...
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