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-   -   Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? (https://chiefsplanet.com/BB/showthread.php?t=293234)

Buehler445 05-24-2018 04:59 PM
Quote:
Originally Posted by srvy (Post 13568521)
I stopped at Costco on my way home and fell in love with this smoker I looked over. My wife would divorce me if I brought another grill or smoker home but I was tempted. Only thing is I know no one who has this brand or model. It seemed heavy and well made for a Grand.

https://www.costco.com/Champion-Comp...100382905.html

https://images.costco-static.com/Ima...recipeName=680
My cousin has one of that brand (not that model). Seems like a good rig.

srvy 05-24-2018 05:32 PM
Quote:
Originally Posted by Buehler445 (Post 13568550)
My cousin has one of that brand (not that model). Seems like a good rig.
I was seriously impressed looking it over.

SAUTO 05-24-2018 05:36 PM
Quote:
Originally Posted by BWillie (Post 13568076)
I just bought some Wagyu from Snake River Farms. I don't ever cook or eat steak at home, because I'm a lazy POS most of the time. I was wondering if you guys have had success cooking it on the stove with a cast iron pan.

I've always had difficulty grilling steak at home and it always ends up rubbery (I like my steak medium-rare). I believe that is because I don't have the grill hot enough, I'm not sure. The grills at restaurants can heat up quicker & are more powerful than home propane grills.

I thought about getting a wood pellet grill because you can be an idiot and use that, but I would think it would be even worse for steak and wouldn't sear the outside correctly. Anytime you cook steak longer, at less heat isn't good or so I've always been told.
We almost exclusively use the cast iron oven methods for steaks anymore.

They are always awesome and I buy good enough steaks that you don't need any grill flavor.

Salt pepper heat eat.

BigRedChief 05-24-2018 05:45 PM
Quote:
Originally Posted by srvy (Post 13568521)
I stopped at Costco on my way home and fell in love with this smoker I looked over. My wife would divorce me if I brought another grill or smoker home but I was tempted. Only thing is I know no one who has this brand or model. It seemed heavy and well made for a Grand.

https://www.costco.com/Champion-Comp...100382905.html

https://images.costco-static.com/Ima...recipeName=680
Damn that’s a helluva setup. :clap:

Barret 05-24-2018 11:32 PM
Thanks for the input guys. Yea I have mine at 240 to 250. I should bring the temp down and get a better thermometer and I should be good to go.

BigRedChief 05-25-2018 06:54 AM
Quote:
Originally Posted by Barret (Post 13568913)
Thanks for the input guys. Yea I have mine at 240 to 250. I should bring the temp down and get a better thermometer and I should be good to go.
There are a lot of people that believe you only have the first 2 hours of a smoke to get that smoke into the center of the meat. Don't know about that but also just in case, keep a good smoke going during that time.

GloryDayz 05-25-2018 08:14 AM
Quote:
Originally Posted by BigRedChief (Post 13568971)
There are a lot of people that believe you only have the first 2 hours of a smoke to get that smoke into the center of the meat. Don't know about that but also just in case, keep a good smoke going during that time.
Not that I always do it, but early on, when I first started smoking "for real", I was taught that 2-3 of heavy smoke as a cooler temperature ~190, then to taper-off the smoke but go hot (~250-270) for about an hour (to bark the meat), then back to something more normal for the rest of the process (200-210).

I did it that way for a long time and it worked really well. One guy actually brazed the meat during that hot period, placed the brisket on the grates over the wood on a side smoker, and that was AWESOME. Like 3-4 minutes on each side of a whole packer's cut.

But I use an electric bullet these days, so I've not done that for many years.

Fire Me Boy! 05-25-2018 08:18 AM
Heavy smoke usually means creosote. I've always heard smoke 3-4 hours with the thin blue smoke. I get plenty of flavor that way.

GloryDayz 05-25-2018 09:20 AM
Quote:
Originally Posted by Fire Me Boy! (Post 13569031)
Heavy smoke usually means creosote. I've always heard smoke 3-4 hours with the thin blue smoke. I get plenty of flavor that way.
A harder wood usually protects you there, and my personal opinion is that you control a lot of it by the amount of water you keep in the pan and where the pan is placed. I've tried it with the pan right over the wood (lots of steam), and I've tried it with the pan in various places inside the main body of the smoker. The latter usually works very well if placed just inside the main body; the water won't boil but will add some humidity to the burn. And, if you're burning the the wood correctly, it will indeed be blue. The magic is having only enough wood to keep the smoke white, but not run the temperature above 200 for those first two hours.

But hey, I'm a Vitamix person these days, not a lot of red meat.

Strongside 05-25-2018 09:50 AM
Up and running a few test rubs already this morning. We're doing a cook for a few pit crews at the Lucas Oil Late Model race in Wheatland, MO tomorrow. This is going to be a great weekend

<blockquote class="imgur-embed-pub" lang="en" data-id="a/DSUxvRK"><a href="//imgur.com/DSUxvRK"></a></blockquote><script async src="//s.imgur.com/min/embed.js" charset="utf-8"></script>

Baby Lee 05-25-2018 08:18 PM
https://www.facebook.com/oldrow/vide...y0UBJ3f2SbX6JI

BryanBusby 05-25-2018 09:05 PM
Quote:
Originally Posted by srvy (Post 13568521)
I stopped at Costco on my way home and fell in love with this smoker I looked over. My wife would divorce me if I brought another grill or smoker home but I was tempted. Only thing is I know no one who has this brand or model. It seemed heavy and well made for a Grand.

https://www.costco.com/Champion-Comp...100382905.html

https://images.costco-static.com/Ima...recipeName=680
Mother of god...

BigRedChief 05-26-2018 06:40 AM
Quote:
Originally Posted by BryanBusby (Post 13569988)
Mother of god...
I have to have one of those. I might use its capacity once a year. Maybe I can convince the wife my man card demands it. :hmmm:

BryanBusby 05-26-2018 07:11 AM
My wife would probably let me have one, but I know she'd want to buy ridiculous shit for herself in result.

Dinny Bossa Nova 05-26-2018 07:42 AM
Quote:
Originally Posted by BryanBusby (Post 13570207)
My wife would probably let me have one, but I know she'd want to buy ridiculous shit for herself in result.
Your solution is very simple.

As soon as she is convinced that she can't go on with the rest of her life without owning that Champion Competition Pellet Grill, then all you have to do is order it and wait.

Then you can go and buy some ridiculous shit for yourself.

You are very welcome.

Dinny


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