(Topic ID: 217481)

What are we grilling?


By Rascal_H

1 year ago



Topic Stats

  • 354 posts
  • 85 Pinsiders participating
  • Latest reply 58 days ago by jalkelly
  • Topic is favorited by 11 Pinsiders

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There are 354 posts in this topic. You are on page 4 of 8.
#151 1 year ago
Quoted from Spyderturbo007:

I've never done burnt ends, but this guy has some great videos. This might help. In this one he separates the point from the flat prior to smoking.

Watched video twice, when I save up enough money to buy a slab of brisket, im trying that. Last one i made cost over $50.00

#152 1 year ago
Quoted from Electrocute:

Gonna try pizza again tomorrow, it's a bitch.

Does anybody here use a Kettle Pizza Pro accessory for 22” Weber kettle?

#153 1 year ago
Quoted from crlush:

Watched video twice, when I save up enough money to buy a slab of brisket, im trying that. Last one i made cost over $50.00

Those little buggers are expensive. I tried one when I first got my smoker. The flavor was really good, but it turned out dry. I just learned that it needs to rest a lot longer than 45 - 60 minutes. I'm going to try another one and leave it rest for about 3 -4 hours.

I was forced to let a pork shoulder rest for almost 4 hours and it was the best one yet.

#154 1 year ago
Quoted from Spyderturbo007:

Those little buggers are expensive. I tried one when I first got my smoker. The flavor was really good, but it turned out dry. I just learned that it needs to rest a lot longer than 45 - 60 minutes. I'm going to try another one and leave it rest for about 3 -4 hours.

I was forced to let a pork shoulder rest for almost 4 hours and it was the best one yet.

That's what sucks about brisket. It's an expensive lesson when you screw one up. Pork shoulder is very easy in comparison..

#155 1 year ago
Quoted from mcluvin:

That's what sucks about brisket. It's an expensive lesson when you screw one up. Pork shoulder is very easy in comparison..

I have made a bunch of pulled pork and have that down pretty good, hated pulling it till my wife got me a set of the wolverine claws, for plastic they are pretty sharp and pull pork like a pro in seconds. I messed one brisket up pretty bad and was afraid to do another one for a while, last couple turned out pretty good.

#156 1 year ago
Quoted from crlush:

Watched video twice, when I save up enough money to buy a slab of brisket, im trying that. Last one i made cost over $50.00

Quick note here, find your local meat wholesaler. Hopefully they will sell to the public. Or try the wholesale clubs. For big cuts like brisket and pork butt I don't see the value in the more expensive meats. I don't remember exactly but I believe my last brisket was 9lb and cost $38.

Quoted from sadler28:

I'm going for my first brisket with the point for burnt ends this weekend on a BGE. Any tips?
There are a lot of opinions on these out there. I'm thinking 230 degrees for 8-10 hours depending on internal temps for an 8 lb piece of meat using pecan chunks.

For brisket I use Aaron Franklin's method. Here's the 3 videos I followed:

Prepping:

,
cooking,
,
Finishing,

Also a good video on how he makes spices:

For the peach/butcher paper I just asked my local butcher for a piece. Fuel was lump charcoal and seasoned oak from my firewood pile. I used a chop saw to cut the firewood into chunks. I thought the oak really enhanced the beef favor (also it was all I had at the time). I can't remember the temps but I would guess, 240 to 250. I believe it's was a 10+ hour cook. Then there's resting time. I'm really like spyderturbo007 resting suggestion. I will definitely try this next time.

My biggest recommendations: 1) a good temperature probe, 2) spray bottle and water pan (use hot water during refills), 3) consistent heat (it a long cook and you will need to re-fuel on a BGE).

Good luck and post pics.

#157 1 year ago

I like using butcher paper as well. Parchment works too. And don't slice it for serving, especially the flat, until your guests are ready to eat. It loses moisture like crazy. You can go from moist and wonderful to kinda dry in less than an hour. Also, try to catch the drippings, the juice will help with the leftovers.

#158 1 year ago

I love grilling but I love my Sous Vide cooker more.

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#159 1 year ago
Quoted from djreddog:

I love grilling but I love my Sous Vide cooker more.

Nice. But how does the meat get those grill marks on it?

#160 1 year ago
Quoted from o-din:

Nice. But how does the meat get those grill marks on it?

After the sous vide bath I hit it on the grill for 30 seconds on each side. It’s just got presentation.

#161 1 year ago

Looks juicy and tender and all and presentation indeed. I like a little more char on the outside though.

#162 1 year ago
Quoted from o-din:

Looks juicy and tender and all and presentation indeed. I like a little more char on the outside though.

Agreed. I like a nice crispy char to the meat on the outside...get some of that marbling rendered. Sous vide is super sweet tho...looks tight djreddog! The presentation got lost on that busy plate tho

#163 1 year ago
Quoted from djreddog:

I love grilling but I love my Sous Vide cooker more.

Heard they work pretty good, a friend was telling me about how it works

#164 1 year ago

Step 1 for the brisket- Apply rub and let it sit in saran wrap overnight

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#165 1 year ago

Here is what I'm serving today. 225 degrees for 2 1/2 hrs indirect on Big Green Egg with two big chunks of mesqite for a beutiful tone of smoke. Then sear each side for 10-15 minutes. $167 FOR THIS BAD BOY.

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#166 1 year ago

After 3 hours of smoke at 240 on big green egg. Internal temp is 153. Gonna give it another hour or so to get to 160-170 internal temp and wrap in foil for another couple hours.

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#167 1 year ago

Grilling up some strip steaks and fried okra tonight for dinner. Even going to mix a small batch of Bearnaise sauce. I can't wait.

#168 1 year ago

For brisket I like to wait until you get a good bark on it until I wrap it. The stall can happen anywhere between 150 and 170 so wait for that bark then wrap.

Biggest tip! DO NOT go by temp of meat on brisket of pork shoulder! Insert your thermometer in the meat with it off and it should slide in and out like butter! That's when it's done. "How much longer the wife will ask". You tell her "It's done when it's done". If you could wrap it in butcher paper and then wrap in towels and stick it in a cooler for an hour or two that would be ideal. Those towels will then become bbq towels. Tell her you'll buy her new ones.

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#169 1 year ago

Use good judgement on bark.

#170 1 year ago

Remember......if you're lookin' you ain't cookin'!

#171 1 year ago

Took 4.5 hours to get good bark and internal temp was 165-170. Totally agree if you're lookin you ain't cookin. Wrapped in foil and back on the grill.

Everything I've seen says it's done anywhere between 190 and 205. The plan is to go by probe and by temp since this is my first crack at one of these.

Wife just asked what time we are having dinner. Been telling her all week to be prepared to order pizza if this thing isn't done.

I'm hoping to get 1-3 hours of rest in a cooler with towels. Not sure how long I can hold the wife and kids back when dinner time comes but will at least get an hour.

#172 1 year ago

This was the meat for my Father’s Day feast. Ribs and a rotisserie chicken. Had some room in the smoker to make lunch too. Ain’t nothing like a smoked bacon wrapped hotdog. It’ll be the best dog you’ve ever had!!!

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#173 1 year ago

Ummm.....dogs......ummmm.....bacon

#174 1 year ago

She just fits!

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#175 1 year ago

Setup my new grilling rig the other day...

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#176 1 year ago

Gettin the grill warmed up, whoooo boy.

#177 1 year ago
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#178 1 year ago

Cheated tonight but it was soo good!

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#179 1 year ago
Quoted from Risingjay1:

Here is what I'm serving today. 225 degrees for 2 1/2 hrs indirect on Big Green Egg with two big chunks of mesqite for a beutiful tone of smoke. Then sear each side for 10-15 minutes. $167 FOR THIS BAD BOY.

That's roughly what I paid for my grill.

Quoted from Bax1:

Ain’t nothing like a smoked bacon wrapped hotdog. It’ll be the best dog you’ve ever had!!!

I gotta try that.

#180 1 year ago
Quoted from Electrocute:

Cheated tonight but it was soo good!

4rivers is literally the best meats I've ever had.

#181 1 year ago

15 lbs of prime rib........gonea

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#182 1 year ago
Quoted from djreddog:

I love grilling but I love my Sous Vide cooker more.

I’ve got that same Anova sous vide cooker. I use the joule app to find cooking times and temps.
Cook some bacon overnight then make the best bacon egg and cheese samaches ever!

#183 1 year ago
Quoted from RVH:

I’ve got that same Anova sous vide cooker. I use the joule app to find cooking times and temps.
Cook some bacon overnight then make the best bacon egg and cheese samaches ever!

Any other tips on the bacon? Season it? How long? What temp?

#184 1 year ago
Quoted from djreddog:

Any other tips on the bacon? Season it? How long? What temp?

Yeah.
I just get hormel.
Cook at 147 degrees for 12-24 hrs.
When done cooking cut the top 2 corners off the bag and drain off the juice.
The bacon strips are gonna be super tender and stuck together so cut the rest of the bag open and remove strips 1 by 1 with a butterknife. You’ll literally have to cut them off the stack with the knife as to not tear them.
Pat dry with paper towel and quick fry em for about a minute.
If you’re gonna put some back in the fridge to save put piece of parchment paper inbetween each strip of bacon because when thay chill in the fridge thay will be stuck together without it.

The bacon meat pulls apart like the most tender barbecue in the world and the fat melts in your mouth. It’s not chewy or really crunchy so it’s not like any bacon I’d normally have.

Once agian check out the joule app for your phone.
Enjoy

#185 1 year ago
Quoted from RVH:

Not sure if this counts as a grill but I bought a rocbox propaine pizza oven. It takes about an hour to heat up to over 800f and will cook a homemade pizza (not from frozen) in 90 seconds!
I do make dough in advance and freeze it in freezer vacuum bags.

Ordered a "Roccbox" from Williams Sonoma today. Won't receive it until the end of August. Must be a big demand for it. The U.K. site wouldn't accept any of my credit cards.

Hope it's worth the wait.

#186 1 year ago
Quoted from Electrocute:

Ordered a "Roccbox" from Williams Sonoma today. Won't receive it until the end of August. Must be a big demand for it. The U.K. site wouldn't accept any of my credit cards.
Hope it's worth the wait.

Nice, it takes about an hour to heat up. Thay don’t tell you that so it costs about a dollar in fuel every time I use it. Still worth it, the pizza has a soft fresh bread taste and texture. Everyone I’ve made it for loves it. Here’s a link to the recipe I use so another chefs steps link and a pic of last nights pie.
I can pm you any advice as to not clog up the grilling thread.
RVH

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#187 1 year ago

I've been looking at the pizza ovens you can add to your existing propane grill. Anybody using one of those? There are quite a few different models.

#188 1 year ago

Back on topic with some Johnsonville firecracker brats on the trager.
I also just seen for the first time last weekend the new trager timberline pellet grill. Thay came out about a year ago, quite impressive indeed.

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#189 1 year ago

Ribs tonight pictures later if I get them

#190 1 year ago

Prep them

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#191 1 year ago

Any grilling tips for lobster tails?

#192 1 year ago

I haven't tried this guy's recipe yet, but it's definitely on my list. I think he does it in a smoker, but you can really do it on anything.

#193 1 year ago

Quick dinner on the grill last night.

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#194 1 year ago
Quoted from Budman:

Any grilling tips for lobster tails?

We also do the Carribean tails (with the spots) biggest and best on the grill. Split down middle with some white wine and butter on grill is great, wrap in foil as well if needed.

#195 1 year ago
Quoted from Bax1:

Ain’t nothing like a smoked bacon wrapped hotdog. It’ll be the best dog you’ve ever had!!!

I didn't take any pics, but tried this with hot dogs and Vidalia Bacon brats this evening. Everybody liked it a lot. Thanks for the tip!

All these pics of pizzas have me wanting to try one of my own. I'm gonna try to hack together a poor man's pizza oven using a few bricks and a couple pizza stones. Something like this...

https://lifehacker.com/make-your-gas-grill-into-a-pizza-oven-on-the-cheap-1742017806

#196 1 year ago

there is a trick to the bacon wrapped dog. Let it smoke for as long as it takes for bacon to get crispy. Then you are in heaven!!!

#197 1 year ago

I know O-din, technically not "grilled" they were "smoked", but I did let the flames kiss them after this pic to get the sauce caramelized a bit

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#198 1 year ago

Seasoned and bbq’d chicken tnt

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#199 1 year ago

Smoking some chicken wings and legs on my Weber Smokey Mountain

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#200 1 year ago

Put a reverse sear on some 1"+ thick Ribeyes last night. Smoked them to 112 degrees over some hickory, let them rest for 10 minutes while I heated up the sear box and then seared them for ~40 seconds per side.

The first pictures is right after they came off the smoker and were resting.

Throw in some "home grown" beans and viola, dinner!

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