(Topic ID: 217481)

What are we grilling?


By Rascal_H

1 year ago



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  • 354 posts
  • 85 Pinsiders participating
  • Latest reply 65 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 6 of 8.
#251 1 year ago

So if you need butcher string, Winn-Dixie for the win. Walmart and Publix did not have it, though a butcher at Publix gave me some for free. Unfortunately not enough, but it's the thought that counts.

#252 1 year ago

SRF American Wagu Gold Grade read to hit the smoker. This bad boy is 1.75” thick.

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#253 1 year ago
Quoted from Spyderturbo007:

SRF American Wagu Gold Grade read to hit the smoker. This bad boy is 1.75” thick.

All I can say is please don't f' it up. I'd sous vide it and give it a quick go on the grill. Amazing marbling...

#254 1 year ago
Quoted from Spyderturbo007:

SRF American Wagu Gold Grade read to hit the smoker. This bad boy is 1.75” thick.

WOW, what cut is it?
SRF meat is so expensive I’m afraid to order it.
Maby some day.

#255 1 year ago

It’s a Ribeye. My wife and I shared it which is why I just hacked it in half.

It was delicious. Rich, buttery and insanely tender.

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#256 1 year ago

My first attempt at a rotisserie chicken. I need to practice trussing a bit more. Had to remove the wings as I didn't have enough string. It looks a little burnt, but it was actually very moist. We don't eat the skin anyway.

I've got to find a good source for Peruvian seasonings.

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#257 1 year ago
Quoted from mcluvin:

My first attempt at a rotisserie chicken. I need to practice trussing a bit more. Had to remove the wings as I didn't have enough string. It looks a little burnt, but it was actually very moist. We don't eat the skin anyway.
I've got to find a good source for Peruvian seasonings.

Burnt? Looks caramelized to me! Gotta eat the crispy skin

#258 1 year ago
Quoted from Pinballerchef:

Burnt? Looks caramelized to me! Gotta eat the crispy skin

I'm focusing too much on that wing shaped blackened area.

#259 1 year ago

Eat that skin!

#260 1 year ago
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#261 1 year ago
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#262 1 year ago

Brisket agian
Burnt ends are cooking now!

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1 week later
#263 1 year ago

Had a nice dinner out on the deck with the wife last night after getting home from ReplayFX. Did a few pork chops from the half a pig we bought awhile back. Two with Killer Hogs rub and Sauce and the other two with just the Killer Hogs AP Rub. Turned out awesome.

Smoked over some Apple pellets to about 130 degrees, then a quick sear and then back on the smoker for a few minutes to set the sauce.

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#264 1 year ago

Filet

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#265 1 year ago

Briskets done early, wraped it up to rest for a few hours.

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#266 1 year ago

Beef ka-bobs

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1 week later
#267 1 year ago

Here's my first go at steak with the grill grates. Seems to have cooked evenly with no flare-ups, though I believe I may have overcooked the tenderloin side a bit. Sorry for the delay, but I picked up a Weber Q and haven't been grilling anything big enough to warrant using the large grill until now.

Update - Tenderloin side was medium well. Strip side was medium. I'll call it a success.

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1 week later
#268 1 year ago

Here's a top sirloin. Not my favorite cut by any means, but it was on sale. I should have tenderized it a bit more. Grilled to medium doneness and was very juicy. Again no flare up problems. I'm gonna try flipping a couple grates next time to get a full sear.

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#269 1 year ago
Quoted from RVH:

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

[quoted image]

Finally got the Roccbox. Used dough you get at Publix. Got the oven to about 800 degrees Fahrenheit. Not good at all. Needs work. Crust on first try actually flamed up. 3 attempts and they all sucked. Garbage can had a great meal.
Going to make my own dough tomorrow, hope those pies turn out better!

#270 1 year ago
Quoted from Electrocute:

Finally got the Roccbox. Used dough you get at Publix. Got the oven to about 800 degrees Fahrenheit. Not good at all. Needs work. Crust on first try actually flamed up. 3 attempts and they all sucked. Garbage can had a great meal.
Going to make my own dough tomorrow, hope those pies turn out better!

Had to look that up. Kinda funny video.

#271 1 year ago
Quoted from Electrocute:

Finally got the Roccbox. Used dough you get at Publix. Got the oven to about 800 degrees Fahrenheit. Not good at all. Needs work. Crust on first try actually flamed up. 3 attempts and they all sucked. Garbage can had a great meal.
Going to make my own dough tomorrow, hope those pies turn out better!

Sweet, be careful that thing is hot.
Here’s a good dough recipe. I cut the recipe in half and after balls of dough ferment I freeze the extras for later use. subscribe to this guys pizza channel as he’s got all the best short Pizza videos with great tips.
I time my pizzas with my phone when I coook them, thay cook in around 90 seconds. You’ll need to turn the pizza 180 degrees at around 30 seconds. Not to soon as it Needs to crisp up to be able to turn it but at 30 seconds it will start to burn in the back of the Rockbox. Then keep an eye on it and turn as needed.
Here’s a link to YouTube and a pic of last nights pie, just mushroom and red onion. I’ve been cooking a lot of pizzas lately, getting pretty good.
Edit: I mix my dough in a kitchen aid mixer not by hand.


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#272 1 year ago
Quoted from mcluvin:

Had to look that up. Kinda funny video.

How it really works.

#273 1 year ago
Quoted from RVH:

How it really works.

How many pizzas did that guy ruin getting the technique just right? Ha!

#274 1 year ago

Porterhouse’s

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#275 1 year ago

I'm thinking about buying the Kettle Pizza co.accessory for my Weber
I want the Kettle Pro $299 model, does anyone here have one
and can give their review on these

#276 1 year ago
Quoted from mcluvin:

How many pizzas did that guy ruin getting the technique just right? Ha!

I know I’ve ruined at least 6 or more. I’ve dropped 2 on the floor after cooking. Dropped the Rockbok on the floor when it was at full temp while trying to move the crappy table I have it sitting on. Tried turning the pizza to early and have it fold up or cut it with the peel to have some of it stuck to the oven floor burning. Bad things happen fast at 900 degrees. Of course I’m almost a allways drinking beer when making pizzas. So ya.

#277 1 year ago

Smoked some ribs last night

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#278 1 year ago

Grilled another sirloin from that same sale. This time I salted the shi* out of it about an hour ahead of time. Rinsed the salt, then applied Montreal seasoning. Yeah I know, more salt Night and day difference from that last sirloin. It was so tender. Not tough at all.

#279 1 year ago

I’m up at 5am to throw my brisket on the smoker over some Apple pellets. It’s a 12.6lb full packer and only the second one I’ve ever done. I’m hoping it will be ready and rested by 6:30pm for my party.

I’ll check it’s color and wrap in about 5 hours. Back to bed!

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#280 1 year ago

Damn thing is done about 2 hours early. At 250 degrees there was no stall. I came out 5h after putting it on and it had nice color, but was already at 180 degrees.

Time to see if I can hold it in a cooler for the next 6 hours. Wish me luck!!

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#281 1 year ago
Quoted from Spyderturbo007:

Damn thing is done about 2 hours early. At 250 degrees there was no stall. I came out 5h after putting it on and it had nice color, but was already at 180 degrees.

Time to see if I can hold it in a cooler for the next 6 hours. Wish me luck!!

Every brisket is different. That sure seems quick though I usually smoke at 225 and crank it up once I wrap it. Did you trim a lot of fat off?

Good luck!

#282 1 year ago

Ribs after 1 hour on the egg. Something different. Figure 2 1/2 hours at 225, double wrap it and place it back on for another hour. Go with the flow. Maybe longer, maybe shorter. Backup is a chicken salad.

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Ate the chicken salad. This just doesn't look good to me. Pizza is next.

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#283 1 year ago

4hour skirt steak marinade with lime/orange juice, garlic, cumin, oregano, onion, cilantro, salt/pepper.

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#284 1 year ago
Quoted from mcluvin:

Every brisket is different. That sure seems quick though I usually smoke at 225 and crank it up once I wrap it. Did you trim a lot of fat off?
Good luck!

I left most of the fat cap and just removed the hard fat that probably wouldn’t have rendered. Nothing that I would consider aggressive.

I sent my wife to the store for a heating pad and have that set at 160 degrees and in the cooler with the brisket. Current temperature is 159 degrees. I’m hoping I can hold it for another 2 hours.

As long as I don’t get down towards the danger zone at 140, I should be fine. I think the worst case is that it’s mushy from being held so long.

How do you brisket experts handle timing? I’ve read 1-1.5h per pound. Mine got done in 37 minutes a pound. Something seems off....

How can you possibly plan a party around a brisket?

#285 1 year ago

Delish.. marinade makes it

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#286 1 year ago
Quoted from mcluvin:

Every brisket is different. That sure seems quick though I usually smoke at 225 and crank it up once I wrap it

Crank it up to what? 250? That’s what I might do next time, I’ve been cooking packer briskets at 225 the whole way and wrapping half way through and thay take around 14hrs. There great but take to long at 225 the whole time.
I really want to do some beef ribs sometime soon!

#287 1 year ago
Quoted from Spyderturbo007:

How can you possibly plan a party around a brisket?

You have to plan on having it in the cooler for a few hours. I've never had any luck trying to time it just right. They are better after sitting in the cooler a bit anyway.

Quoted from RVH:

Crank it up to what? 250?

I go ~250. I prefer butcher or parchment paper vs. foil for the wrap. Don't carve it until you are ready to serve it, especially the flat. It will go from moist and tender to dried out real damn quick.

I'm no expert, but I've accidentally made brisket jerky, though I haven't done it in a while.

#288 1 year ago
Quoted from Spyderturbo007:

I left most of the fat cap and just removed the hard fat that probably wouldn’t have rendered. Nothing that I would consider aggressive.
I sent my wife to the store for a heating pad and have that set at 160 degrees and in the cooler with the brisket. Current temperature is 159 degrees. I’m hoping I can hold it for another 2 hours.
As long as I don’t get down towards the danger zone at 140, I should be fine. I think the worst case is that it’s mushy from being held so long.
How do you brisket experts handle timing? I’ve read 1-1.5h per pound. Mine got done in 37 minutes a pound. Something seems off....
How can you possibly plan a party around a brisket?

Finishing early is always better than 2 hrs late.

I’ve smoked @ 15 briskets all from Costco and every single one has been different. The whole ‘it’s done when it’s done’ is truer for brisket than any other BBQ in my experience.

I usually aim to have it done 2.5-3 hrs before I want to serve in case it stalls and so I’m not freaking out when guests arrive. If you finish way too early, as crazy as it sounds, you can put it in the oven at 180 degrees and it actually won’t dry out too much. I have a bottom oven that actually goes that low and have used it in a pinch.

The other thing I would recommend is to get a food scale. I have bought a 14lb brisket before and got trim happy and it went down to 11lbs by the time I was done...that will definitely impact when you decide to start it.

#289 1 year ago

It turned out really well. The flavor was good and it was still juicy. It didn’t take as much smoke as I wanted, but the flavor was there. Maybe I’ll try hickory next time.

I didn’t take a picture of it all sliced up. Just what was on my plate.

I’m stuffed!

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#290 1 year ago

Smoked a couple pork butts today for dinner. Toss in some homemade cole slaw and a couple beers. Good eatin.

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#291 1 year ago

Roccbox at about 800 degrees. Simple pizza, fresh mozzarella, basil leaves and extra virgin olive oil with generic pizza sauce. A work in progress. Pizza was awesome! Happy this one didn't catch on fire.

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#292 1 year ago
Quoted from Electrocute:

Roccbox at about 800 degrees.

F yeah!
Damn fine pie!
Good job!

#293 1 year ago
Quoted from Electrocute:

Simple pizza, fresh mozzarella, basil leaves and extra virgin olive oil with generic pizza sauce.

That's what I would expect from a proper pizza oven.

Well done.

3 weeks later
#294 1 year ago

This was labeled USDA Choice Strip ($7.99 per pound) at my local Costco. Is this possibly Wagyu? It sure looks like it to me.

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#295 1 year ago

That definitely doesn’t look like choice, that’s for sure. That looks more like Prime to me. Either way, I’d be going back to buy more at that price!

Wagyu, In my experience, has more marbling.

This was gold grade Wagyu as a comparison, which I think is the highest grade you can get.

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#296 1 year ago
Quoted from Spyderturbo007:

That definitely doesn’t look like choice, that’s for sure. That looks more like Prime to me. Either way, I’d be going back to buy more at that price!
Wagyu, In my experience, has more marbling.
This was gold grade Wagyu as a comparison, which I think is the highest grade you can get.
[quoted image]

It’s definitely not the gold grade stuff. The fine, consistent, flow of the marbling has me thinking it’s something more than Prime though. It just looks different to me. But yeah, definitely not choice and a steal at $7.99/lb.

1 month later
#297 1 year ago

Any suggestions for smoking a boneless turkey breast on a BGE? My father in law bought two 9 lb boneless turkey breasts. Gonna fry one and smoke one for Thanskgiving dinner. Frying is easy. Worried a bit about smoking.

From what I've read, cook at 325 for 1.5 to 2 hours. Cook until internal temp of 165. Let rest in foil for 20-30 minutes. Inject and rub before smoking. Plan to use hickory chunks and cherry wood with lump I have leftover from the summer.

#298 1 year ago
Quoted from sadler28:

Any suggestions for smoking a boneless turkey breast on a BGE?

Never used the egg before but have smoked several, NOTHING LIKE IT. Your thoughts sound accurate though. GLWS (S for SMOKING)

FYI this thread this time of year reminds me of this one!

https://getyarn.io/yarn-clip/2429d2e7-b77b-48dd-98b4-4a95ef572d4f#r1mYUEGoTX.copy

#299 1 year ago
Quoted from sadler28:

Any suggestions for smoking a boneless turkey breast on a BGE? My father in law bought two 9 lb boneless turkey breasts. Gonna fry one and smoke one for Thanskgiving dinner. Frying is easy. Worried a bit about smoking.
From what I've read, cook at 325 for 1.5 to 2 hours. Cook until internal temp of 165. Let rest in foil for 20-30 minutes. Inject and rub before smoking. Plan to use hickory chunks and cherry wood with lump I have leftover from the summer.

I do whole turkeys for Thanksgiving, but have never done just the breast. I did mine at 300 degrees over Apple pellets. I used some Killer Hogs AP (All-Purpose) Rub and then a light coating of the Killer Hogs The BBQ Rub. Then I injected it with Tony's Creole Butter. I sprayed the skin with regular old cooking spray to help with the nice brown color. I stuffed it with apples, onions and celery to give it some mass in the center.

It took just under 4 hours to finish and was 11.25lbs. I pulled it when the temperature was 164 degrees in the breast and 173 in the thigh.

Not sure if any of that helps, but thought I'd throw it out there. Damn thing was the best turkey I've ever had.

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#300 1 year ago

Damn dude that looks good! All that does help... thanks!

I'm figuring I will time the fried turkey for when dinner is served. I'll try to time the smoked turkey for the same time. If it is done a little before or a little after dinner, so be it.

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