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What are you Smoking/Grilling/BBQ'ing this weekend?
(https://chiefsplanet.com/BB/showthread.php?t=293234)
What are you Smoking/Grilling/BBQ'ing this weekend?
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They also make a half grate so you can hang AND put something on the grate (like sausage). I've been impressed with this thing. https://uploads.tapatalk-cdn.com/201...279db0f387.jpg |
Interesting review/comparison.
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Those are the two I got into a bit of evaluation paralysis on. I honestly don't think you can really go wrong with either one. I love this guy says "do both!" ROFL |
This cook is frustrating me. The PBC usually cooks around 305-315. I just temped with an air probe and it's sitting at 260, which means it's obviously gonna take a lot longer than I'd planned. I just took one of the rebars out to bring up the temp. I can still take another out and even crack the lid if I need to, but this is the first time I've ever had a problem getting it to temp.
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Smoking some ribs in my cheater electric, doing a Memphis-style dry rub this time with vinegar mop every hour and a half or so. Made them this way last time and it was a nice change over the the method I normally use.
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I did a Dalmatian rub on the brisket. Never done it like that before. |
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What are you Smoking/Grilling/BBQ'ing this weekend?
The flat is wrapped and in the cooler. The point is cubed and back out on the smoker.
The Dalmatian rub is great from what I tasted while carving it up. |
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I have six grills.. I don't have a shit-ton of pricy hobbies so if kinda buy what I want. And few really care if I spend some coin on something they'll love the outcome from! Given the temps, this seems like the in-between of a 190-200 degree smoker, an oven, and a grill. When you hang ribs, does the end closer to the coals get cooled more? |
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Miraculously, no. Even though it's physically closer to the coals, the way the heat moves, everything gets very evenly cooked. |
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I have plenty of charcoal, gas, and wood grills. I can hold my own using those technologies, but I'm 100000000000% with my electric smoker when I'm not feeling the need to show-off my charcoal skills. Try this for fun... <div style="position:relative;height:0;padding-bottom:56.25%"><iframe src="https://www.youtube.com/embed/LUS1jeTGc68?ecver=2" width="640" height="360" frameborder="0" style="position:absolute;width:100%;height:100%;left:0" allowfullscreen></iframe></div> |
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I stopped caring about "cheating" awhile back myself. Is it good food? Then I don't care. |
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What are you Smoking/Grilling/BBQ'ing this weekend?
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Just buy a PBC. You have six grills, why not seven? :D We had to extend our back patio the last time I added. But I only have four. |
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Today I'm doing some ribs, pork terderloin, chicken thighs and a couple ropes of sausage, plus a pot of hickory smoked bbq beans with ground pork tenderloin in the beans. My nipples explode with delight. First fire of the season in my Weber GSM bullet smoker.
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Still need some time before I sauce 'em, but they're getting there.
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I just wrapped some chicken breasts with bacon ,sprinkled with mesquite and put on the grill
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Never get much of a smoke ring in the PBC, but the flavor it s great!
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Corned Beef Brisket just off the grill. Getting ready to grill some Reubens
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Here's mine. Chicken and tenderloin sauced in KC Masterpiece original (with no HFCS) and sausage cut into medallions with Firebug sauce. Yummy.
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Burnt ends done. God I've missed these nuggets of joy.
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Got a tritip on the grill right now.
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One thing we've learned from competitions are that smoke rings are nice cosmetics, but the flavor and tenderness rule the roost. Not that the judges won't comment about the ring (sometime way too much), but the flavor and texture are really all that matter. Not that it's done, trim a bit more of that fat cap off (certainly my preference) and start dippin and eatin... I usually skip any bread until the next day when the become sandwiches, and almost anything else people offer as filler foods (fries etc). I do a brisket, that what I eat, and pretty-much all I eat. Other than beer! |
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Got me a new smoker.
Just in time for all the rain. Sigh. |
No smoking this weekend. Pizza and basketball. That is all.
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Sent from my phone using Tapatalk (so spelling be damned!!!) |
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What are you Smoking/Grilling/BBQ'ing this weekend?
I'm thinking of buying a Traeger grill.
Thoughts/Opinions? Is there a certain model to get that does it all for the best price? I've seen the informercial about the Traeger Renegade Elite. https://www.traegertv.com/shop/TFB38TCA.html http://www.traegergrills.com/shop/gr...55963_eebb2ed1 The food looks so good. Sent from my iPhone using Tapatalk |
Trying beef short ribs for the first time on my WSM. I've never even had beef ribs so I hope I don't mess them up. $85 for 4 racks. Using a simple dalmatian rub, will post pics when they're finished.
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Beef ribs are Fred Flinstone style ribs.
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Got a pork butt on the smoker
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I've had one in since last night
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Beef ribs turned out pretty good. Next time I'll cook them a little longer to render out some more of the fat. Still pretty delicious for my first go at them.
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Those look pretty good. You touched on why I think most people don't do them - they can be pretty greasy. |
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The beef ribs take a long time to cook. I'd rather do a brisket if spending that much time. But to each his own. |
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I did some chili this weekend in the slow cooker. Used a pound each of BBQ pork butt and brisket that I chopped up pretty finely. That ended up being one of the best chilis I've made ever. |
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And yeah, beef ribs are freaking great! If one rib isn't enough, two are more than enough (and you can skip all the sides!).
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What are you Smoking/Grilling/BBQ'ing this weekend?
Wanting to see if anybody has tried Joe's method when it comes to flat brisket. I am currently 0-1 when it comes to flat brisket. For all you clever guys it wasn't when my apartment caught fire. Also, what are some good store bought rubs? I bought this after reading some reviews and doing research. I heard Head Country was really good as well.
https://uploads.tapatalk-cdn.com/201...a856f39d3a.png http://www.foodnetwork.com/recipes/o...recipe-2013912 |
Salt then pepper the hell outta it like your grand pappy told ya.
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I always foil mine after like 4 hours and run it up to 190-200 and pull it. I haven't had good luck with bringing it to 180 and slice it. I've also had better luck going to a butcher than a grocery store. I have no idea what the difference is or how to get it otherwise so I just bend over and pay up. It's worth the money. |
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Pass on store bought rubs; salt is cheap so there's a lot of it in those rubs and they're always bad. Mix granulated garlic, kosher salt, dark brown sugar, mustard powder, cayenne pepper, paprika, cumin and black pepper (maybe some chili powder) in various ratios until you find something you like. Paprika is largely for color, brown sugar and granulated garlic for filler, salt and pepper to taste, cayenne to heat, I do my cumin by smell. Just make your own. |
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Make your own rub. Tons cheaper.
Last few I've done were a straight Dalmatian rub - equal parts salt and pepper. That's really outstanding. |
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180 C would be like 350 F. If you were cooking below 350, that's not possible. I usually foil mine after about half my smoke time, and when I pull it, wrap it in towels and put it in a cooler for at least an hour. If you cut right into it, any moisture left in the meat bled out, which is why it was dry. Did it have a fat cap or was it trimmed? |
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That's assuredly part of the problem then. All the flats at my Costco are trimmed and very lean. You need that fat cap to melt into the brisket to keep it moist. You can approximate it by putting a layer of bacon on top. Or buy untried brisket and trim yourself. |
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The fat cap on this one wasn't too shabby, gonna take it nice and slow this time lol.
https://uploads.tapatalk-cdn.com/201...b6a9020869.jpg https://uploads.tapatalk-cdn.com/201...7fa170f73f.jpg https://uploads.tapatalk-cdn.com/201...c98e1ba1e4.jpg Sent from my iPhone using Tapatalk |
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Going to smoke a brisket flat. Does anyone inject?
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Looking forward to Tuesday! |
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have you watched that video with the brisket experiment. it was actually a good watch in regards to the different outcomes with different wrap times. :D
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I'm grilling a BIG FAT NOTHING this weekend.
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My method is foil them as soon when I see them coming out of the stall. I don't really have a reason except in my mind that was when the internal moisture would start to escape. I think I'll keep doing it that way. I also wrap ribs in foil after about 4 hours because I think it helps render that fat out. This will be the first time I've ever done the flat alone. There's only going to be 4 of us so I toned it down. It will throw off what i'm used to for cooking times so I'm going to have to be diligent. |
Can anybody confirm that the fat cap is good?
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I'm grilling Nathan's hot dogs and I'll toast the potato rolls slightly then add dijon mustard and kraut. Probably have some cole slaw and Claussen garlic dill spears. Not beans this time.
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Your mom.
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But I don't like eating fat, I cook my bacon crisp. Your mileage may vary. |
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I haven't seen prices that low since the 90's. |
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Look closely at the label. It's actually Beev™. |
I'm doing brats, chicken and burgers. I love a good charcoal grilled burger, I would just grill that but the wife doesn't care much for burgers. Fathers day, I marinated the chicken in Italian dressing and had a lot of flare ups, think I'm going with a simple salt and sugar brine this time.
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