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***Official Grilling and Smoking Thread*** (2 Viewers)
- Thread starter bryhamm
- Start date
Coeur de Lion
Footballguy
No idea why I bother to ask my daughters what they want me to make -- smoked (Walkerswood) jerk wings is the answer I get... Every. Single. Time. LOL.
Also have a dozen organic natural casing garlic dogs from my local guy along with s'mores over the fire pit later, and beer. Lots of beer. Happy fall boys'
Also have a dozen organic natural casing garlic dogs from my local guy along with s'mores over the fire pit later, and beer. Lots of beer. Happy fall boys'
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TheFanatic
Footballguy
Wound up doing leg quarters and ribs for a photo shoot for a client. Wasn't planning on doing anything, honestly, but 6 slabs and 9 leg quarters (and 2,000 pics) later, here we are.
My lawn guy came to aerate my yard just as we were doing the last round of shots. He left with a VERY hefty bag of eats!
My lawn guy came to aerate my yard just as we were doing the last round of shots. He left with a VERY hefty bag of eats!
Redwes25
Footballguy
Well I know how to make friends with the new neighbors, have the wife hand out some ribs. Ended up being a great party and food came out great.
berndog
Footballguy
Here is a newbie question but hoping someone will indulge me. I smoked a 7lb pork shoulder on my weber kettle that was fantastic. My son has requested I duplicate this for his 18th birthday. We are going to have a decent crowd so I will need more meat. I can get a 15lb shoulder at Costco but am worried that will take a very long time to cook.
Would the 15lb take roughly twice as long to cook as a 7lb? I know to cook to temp and not time but looking for a rough estimate
Am I better off getting 2 smaller cuts and smoking them. When you add more meat to the smoker does that significantly change the cooking times?
I know this is a very forgiving cut of meat but want to avoid starting the grill at 4 in the morning or having people waiting as the meat is not done.
TIA for any and all advice.
Would the 15lb take roughly twice as long to cook as a 7lb? I know to cook to temp and not time but looking for a rough estimate
Am I better off getting 2 smaller cuts and smoking them. When you add more meat to the smoker does that significantly change the cooking times?
I know this is a very forgiving cut of meat but want to avoid starting the grill at 4 in the morning or having people waiting as the meat is not done.
TIA for any and all advice.
Hawks64
Footballguy
So the one at Costco is boneless and is actually two pieces. So you will have two 7-9lbers to smoke. Should take the same amount of time roughly provided you can keep the temp up.Here is a newbie question but hoping someone will indulge me. I smoked a 7lb pork shoulder on my weber kettle that was fantastic. My son has requested I duplicate this for his 18th birthday. We are going to have a decent crowd so I will need more meat. I can get a 15lb shoulder at Costco but am worried that will take a very long time to cook.
Would the 15lb take roughly twice as long to cook as a 7lb? I know to cook to temp and not time but looking for a rough estimate
Am I better off getting 2 smaller cuts and smoking them. When you add more meat to the smoker does that significantly change the cooking times?
I know this is a very forgiving cut of meat but want to avoid starting the grill at 4 in the morning or having people waiting as the meat is not done.
TIA for any and all advice.
berndog
Footballguy
That makes a lot more sense as I was trying to figure out how they would get a 15 lb shoulder.
Brony
Footballguy
I just did a 6 lber Costco pork shoulder on Saturday. On the smoker at 6AM. Smoker temp probably averaged 230 all day. The meat temp was at 170 at 4PM so I had to cheat and finish in the oven since we had guests at 6PM. So I should have started at 4AM or kept temp higher.Here is a newbie question but hoping someone will indulge me. I smoked a 7lb pork shoulder on my weber kettle that was fantastic. My son has requested I duplicate this for his 18th birthday. We are going to have a decent crowd so I will need more meat. I can get a 15lb shoulder at Costco but am worried that will take a very long time to cook.
Would the 15lb take roughly twice as long to cook as a 7lb? I know to cook to temp and not time but looking for a rough estimate
Am I better off getting 2 smaller cuts and smoking them. When you add more meat to the smoker does that significantly change the cooking times?
I know this is a very forgiving cut of meat but want to avoid starting the grill at 4 in the morning or having people waiting as the meat is not done.
TIA for any and all advice.
berndog
Footballguy
I started mine at 8AM at 225 and then kicked it up to 250 around noon as it was going slow. I foiled for the last 90 minutes and had it off the grill by 4:30 with internal temp of 195 and the bone nice and loose.
TheFanatic
Footballguy
Why would you do that to yourself. Start that bad boy at 9:00 am at 225 and then kick it to 300 a 11:00 am. You'll be done way before your guests come.
berndog
Footballguy
Brony
Footballguy
Well, I did get the temp to 300F in my kitchen ;-)
Ever since I started ignoring the WSM stock thermometer and focusing on grill surface temp, my cooks have been running much cooler and longer compared to what I was doing last year (e.g last year if I thought I was at 220 based on the WSM thermometer, I was probably running at 250 or 260). I'm much better at controlling the temp now, but it's thrown off my rules of thumb about what time I start pork shoulder, brisket etc.
shuke
Black Ice Skeptic
Anyone buy the 3 pack baby backs from Costco? Is the membrane already pulled? If so, I spent way more time than I want to admit trying to pull something off that wasn't there. If they're not already pulled, then I'm no longer a believer in the myth that they need to be.
Brony
Footballguy
I've never had to pull membrane from any Costco BBR. I have done it from grocery store ribs and yes it is a pita
Brony
Footballguy
I get email updates from Thermoworks and there was an article today about high temp pulled pork. TL;DR version is high temp cook (300F) gives more pronounced bark and slightly less tender than 225 cook. For backyard parties, they advocate 300F, but for competition go with slow and low.TheFanatic said:
Redwes25
Footballguy
I bought them for last weekend and I also spent way to much time trying to pull it but after successfully pulling half a membrane on one ribs it was pretty clear they were already pulled and they messed up on on one of the ribs.
CletiusMaximus
Footballguy
Usually no membrane on these, but sometimes there's a little there to pull off. I don't worry about it much. Sometimes you can pull it off mid-cook.
In The Zone
Footballguy
Been there, done that. I was almost to the point of mutilation on one rack when I figured it out.
I was kind of disappointed because I like pulling off the membrane.
TheFanatic
Footballguy
Yeah, any time I have to do a mountain of ribs, I'll specifically go to costco for this reason. If I'm doing a slab or two, I go with the cheapest. Skinning a couple slabs is no big deal. Skinning 15 slabs sucks.
SWC
Bromigo
imagine this grillin and smokin guys what if you were a beekeeper and you had on your full beekeeper outfit and also the smoke maker can thing in your hand and you were smoking a nice piece of pork basically you would be a smokin smoker and that my friends is the bees knees take that to the bank brochachos
TheFanatic
Footballguy
Just sent out the evite for the 24th. Every year, around the start of the NFL season, I invite a bunch of buddies over. I tell them to bring $20 and whatever beer they want to drink. Dad and I cook our tails off and serve many courses. Last year we had 3 slabs of ribs, 3 dozen chicken wings, an aluminum pan of burnt ends, some other course I can't remember and an entire beef tenderloin. No veggies, no sides, just meat, meat and more meat. At the end of the day there were a couple slices of beef tenderloin left.
So this year, I might break with tradition and do a side. I have a pan of my patented baked beans in the freezer (the trick is a lb of brown sugar and a lb of brisket). These things are epic!
I also have a pan of pork belly burnt ends.
So that's two courses.
I need a couple other courses.
I'm kicking around the idea of a brisket flat. Maybe ribs again. Maybe tri tips. Dunno.
So this year, I might break with tradition and do a side. I have a pan of my patented baked beans in the freezer (the trick is a lb of brown sugar and a lb of brisket). These things are epic!
I also have a pan of pork belly burnt ends.
So that's two courses.
I need a couple other courses.
I'm kicking around the idea of a brisket flat. Maybe ribs again. Maybe tri tips. Dunno.
Coeur de Lion
Footballguy
Always a fan of tacos for drafts / parties, etc. Smoked chuck roast for barbacoa, butterflied and marinated pork loin for adobado or al pastor, etc.
In The Zone
Footballguy
In The Zone
Footballguy
Mad Cow
Welshers and Dawdlers Beware!
I have a pretty great one that is more vinegary, not creamy at all, but gets rave reviews:
Ingredients
SLAW MIX
2 bags Coleslaw mix; Just veggies (not creamy)
1 large sweet vidalia onion; (or 1 medium), diced
1 red bell pepper; diced
VINAIGRETTE
1 cup apple cider vinegar
1 cup white sugar
2 tablespoons canola oil
3 tablespoons dry yellow mustard
1 tablespoon celery seed
salt; to taste
fresh ground pepper; to taste
Preparation
Combine the slaw veggies in a large bowl. Set aside.
Mix all vinaigrette ingredients together in a bowl. Pour over veggie mix.
Stir well and chill. Serve cold. Works great as a side or on pulled pork sandwiches. Our family really likes it with the sweet and tangy BBQ sauce I have listed, as well.
Goes great on pork sandwiches with this sauce:
Ingredients
1/2 cup yellow mustard
1/2 cup apple cider vinegar
2 cups brown sugar; packed
Preparation
Add all ingredients to a small saucepan. Bring to a simmer over medium heat, stirring all along the way. Simmer for 3 to 5 minutes and remove from heat. Serve at room temperature, but tastes great cold as well. Works very well with pulled pork with my vinaigrette slaw recipe.
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Mad Cow
Welshers and Dawdlers Beware!
I have not posted in these threads forever, but one of the best parts of smoking on the weekend is the breakfast sandwiches for Monday and Tuesday. My son and I love an egg, some cheese and whatever smoked meat is left over crisped up in the pan along with some sauce for a great wake up breakfast.
Spike
Footballguy
For your baked beans recipe, does it matter if the brown sugar is light brown sugar or dark brown sugar?
shuke
Black Ice Skeptic
This is the basic recipe, and you can add/create from here.
Red cabbage, green cabbage, carrots.
Ratio for dressing: depends on how much of above you have.
1/2 cup apple cider vinegar
1/2 cup mayo
3 TB sugar
2 TB olive oil
1 tsp celery salt
black pepper to tase (usually a #### ton)
TheFanatic
Footballguy
TheFanatic
Footballguy
TheFanatic
Footballguy
TheFanatic
Footballguy
Coeur de Lion
Footballguy
Shoulder smoking over a pan of @TheFanatic's beans, with corn on the cob to go on the grill later. And good beer. Pretending that it's still Summer (87 today) after a water balloon fight with the kids.
Coeur de Lion
Footballguy
Shoulder crutched. Beans lookin good, beers goin down easy.
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In The Zone
Footballguy
In The Zone
Footballguy
My finished product. I tried a different method on the ribs today and they turned out fantastic. I ran my smoker in the 275 -300 range and didn't wrap them at all. I definitely like the texture of the meat a lot better.
Dynamic Duo
Bacon Bomb
Inside
Rack Em
The Money Shot
Dynamic Duo
Bacon Bomb
Inside
Rack Em
The Money Shot
Coeur de Lion
Footballguy
Prime sirloin was on sale at Costco for 7 bucks a pound (!!!), and who am I to say no to that? Have a beautiful almost-2-pounder for tonight with grilled asparagus and grilled romaine (also cribbed from Fanatic's blog). Going lighter tonight after the gut bomb parade of pulled pork, beans, wife's potato salad, and beer yesterday lol.
We had our annual "football in the garage" kickoff today. I set up two tvs in the garage; one with the game and the other for redzone. Prepped 3 racks of st louis ribs last night. Got up early today and threw them on the WSM. Went and golfed 9 while they were on, got home about 30 minutes before kick off. Threw some mac and cheese in the oven and everything was ready about the beginning of the second quarter. Ate ribs, drank beer and watched the vikes get stomped on and then took a nice nap.
What a great day (other than the vikings losing but a guy gets used to that).
What a great day (other than the vikings losing but a guy gets used to that).
msommer
Footballguy
TheFanatic
Footballguy
TheFanatic
Footballguy
I did Lamb racks a couple days ago and burgers last night. Nothing fancy. Gotta love that all three of my boys, including the 4 year old, are all about the lamb racks. Meat lollipops are my fave!
Coeur de Lion
Footballguy
Spectacular to the point of outshining the pulled pork. Gassy night in the CDL house on Saturday lol...TheFanatic said:
ChiefD
Footballguy
Had an all day lazy cook fest yesterday. Got the grill going for burgers during the Chiefs game. Similar to snore, I have a TV in the garage, so set up the grill in the front driveway.
After the Chiefs won, pulled out the deep fryer and did some chicken wings. All the walkers start coming out, so there I am with a grill, deep fryer, fire pit with a little fire going, 3 kids running around....
I looked like a big cooter out there. It was awesome.
The wings were outstanding. I do them simple so the kids can eat them:
1. Coat in a mixture of sea salt, fresh ground pepper, and garlic powder.
2. Dunk in a mixture of eggs, water, and Frank's Hot Sauce.
3. Dump in flour with ground pepper mixed in.
4. 350 degrees in peanut oil for 13 minutes.
Pure goodness.
After the Chiefs won, pulled out the deep fryer and did some chicken wings. All the walkers start coming out, so there I am with a grill, deep fryer, fire pit with a little fire going, 3 kids running around....
I looked like a big cooter out there. It was awesome.
The wings were outstanding. I do them simple so the kids can eat them:
1. Coat in a mixture of sea salt, fresh ground pepper, and garlic powder.
2. Dunk in a mixture of eggs, water, and Frank's Hot Sauce.
3. Dump in flour with ground pepper mixed in.
4. 350 degrees in peanut oil for 13 minutes.
Pure goodness.
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TheFanatic
Footballguy
I get that all the time. I serve them when I do the whole hog and everyone tells me, "As long as you are serving the beans, I'm there." I'm talking a heritage hog. A berkshire hog that once weened from the mother is raised in an oak forest and pretty much eats acorns its entire life and all anyone wants to talk about are the beans.
TheFanatic
Footballguy
This is the best!Had an all day lazy cook fest yesterday. Got the grill going for burgers during the Chiefs game. Similar to snore, I have a TV in the garage, so set up the grill in the front driveway.
After the Chiefs won, pulled out the deep fryer and did some chicken wings. All the walkers start coming out, so there I am with a grill, deep fryer, fire pit with a little fire going, 3 kids running around....
I looked like a big cooter out there. It was awesome.
The wings were outstanding. I do them simple so the kids can eat them:
1. Coat in a mixture of sea salt, fresh ground pepper, and garlic powder.
2. Dunk in a mixture of eggs, water, and Frank's Hot Sauce.
3. Dump in flour with ground pepper mixed in.
4. 350 degrees in peanut oil for 13 minutes.
Pure goodness.
ProstheticRGK
Footballguy
I like the way you roll. But the chiefs shoulda lost.Had an all day lazy cook fest yesterday. Got the grill going for burgers during the Chiefs game. Similar to snore, I have a TV in the garage, so set up the grill in the front driveway.
After the Chiefs won, pulled out the deep fryer and did some chicken wings. All the walkers start coming out, so there I am with a grill, deep fryer, fire pit with a little fire going, 3 kids running around....
I looked like a big cooter out there. It was awesome.
The wings were outstanding. I do them simple so the kids can eat them:
1. Coat in a mixture of sea salt, fresh ground pepper, and garlic powder.
2. Dunk in a mixture of eggs, water, and Frank's Hot Sauce.
3. Dump in flour with ground pepper mixed in.
4. 350 degrees in peanut oil for 13 minutes.
Pure goodness.
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