(Topic ID: 217481)

What are we grilling?


By Rascal_H

1 year ago



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  • 354 posts
  • 85 Pinsiders participating
  • Latest reply 61 days ago by jalkelly
  • Topic is favorited by 11 Pinsiders

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14
#13 1 year ago

Okay you asked for pics: mac-n-cheese, Beer can chicken, Boston Pork butt, Brisket

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#20 1 year ago
Quoted from Oshara:

I’d say Turtle posted some fine specimens. We’ll definitely smoke a butt and some ribs this weekend. Plus the usual suspects on the grill: saussage, brats, porterhouse, corn, bugers, Kalbi.
Man this week better go by quick!!

Thanks for the compliment. Yes smoking low and slow - brisket 12hours, pork butt 8 hours, ribs 5 hours (no pics), wings.

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#25 1 year ago
Quoted from Rascal_H:

Bravo, sir! Is that all by you?

Thanks and yes. We grill and BBQ smoke all year around. I've also done bread and pizza (can't find any pics). And we do burgers, dogs, steaks, fish, etc...

Quoted from Spyderturbo007:

I bought a Woodwind last year and love it. I had never owned a pellet smoker before, but it's really easy to use. Fill the hopper, turn the dial and that's it. Mine even has a propane sear box on the side in case I want to put a sear on a steak or something.
Did these a few weeks ago.

Nicely done. I use a Big Green Egg and have been very happy with it. I also have a Weber gas grill for quicker grilling.

1 week later
#69 1 year ago

Sunday we did some steaks (Filet and NY strip) and scallops on the gas grill. No pics - sorry. Because baby back ribs were on sale. Monday we did some ribs (2 racks) on the egg.

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#98 1 year ago
Quoted from shock_me:

I've always used Kingsford blue bag charcoal to fuel my Weber Smokey Mountain and my Weber Kettles. I usually use the Minion Method in my smoker, and the charcoal snake method in my kettles for smoking to keep the temps where they need to be. Both these methods rely on both lit coals and unlit coals to fuel the chamber. Recently I've noticed a lot of excess smoke coming off the briquettes while they ignite and ash over. This is an acrid smoke that I don't want on my food, but it seems to be happening now, when it didn't before. Any other Kingsford guys notice this lately?

This is why I don't use any charcoal briquettes. I would highly recommend lump wood charcoal. I use a starter chimney and place it over the side burner on my gas grill to get it started. I wait until it's really flaming before I dump it in.

#99 1 year ago
Quoted from shock_me:

Looks juicy! How was it? Brisket is definitely the true test for backyard grillers. It can be intimidating lol!

I've had great success with the Aaron Franklin brisket method. I think the biggest key to any BBQ is steady pit temperature.

2 weeks later
#132 1 year ago
Quoted from RVH:

Now just need to work on the rub spice mixture, usually I sauce them.

Paper plates are just fine I had just commented because you two had the same colorful ones in back to back posts.

My main rub of choice is Dizzy Dust. I start with the rub and end with the sauce - Sweet Baby Rays original BBQ sauce.

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.

spyderturbo007, I'm also a big fan of Malcom's.

Finally, I tried reverse searing some gourmet hamburgers last night. They were really good. Sorry no pics.

#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.

#193 1 year ago

Quick dinner on the grill last night.

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4 months later
#301 12 months 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.

Sorry if some of this is obvious, setup the BGE for indirect heat with a water bath below (or fluid of choice). I normally do poultry at 275 (up to 300) then just monitor the temp. Watch the outside to make sure it doesn't get too brown - cover with foil if needed. Place it on the center off the rack with bigger end facing the back. I've found the back of my BGE is hotter, so I always try to place the thicker (fatter) end towards the back. Fuel just use a good lump charcoal and add your choice of wood. I like pecan or apple. Turkey prep. - olive oil and kosher salt and a 16 mesh black pepper (course ground black pepper). This is the family's favorite poultry rub. Good luck.

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