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General => General Discussion => Topic started by: New World Rushman on April 09, 2019, 01:07:05 PM
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All the BBQ talk in the Costco thread was making my mouth water so I think we need this thread.
Here's my cook from this past Saturday.
I smoked a rack of baby backs, using a modified 3-2-1 method, actually 2-2-1 (2 hours smoked, 2 hours wrapped, then 1 hour unwrapped and glazed with sauce).
Rubbed and on my Weber Kettle at around 225 using the snake method (charcoal briquettes stacked around the perimeter of the grill, then one end lit like a fuse, excellent method for long, low and slow cooks):
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/56985523_2114541871926830_6957090473915711488_n.jpg?_nc_cat=104&_nc_ht=scontent-iad3-1.xx&oh=4c58b74da7c0c1c32b36f9589bd2be5c&oe=5D070572)
Getting wrapped in foil with a little cider vinegar and beer added. Wrapping liquid steams the meat a little and helps tenderize the ribs if you want fall-off-the-bone ribs, I actually wanted pull-out-the-bone ribs.
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/56649406_2114541838593500_8784072886215245824_n.jpg?_nc_cat=106&_nc_ht=scontent-iad3-1.xx&oh=673caa885d6217c6d76d652f289c377a&oe=5D036149)
After two hours wrapped and an hour glazed, almost ready to eat:
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/56640042_2114541768593507_7416683821770211328_n.jpg?_nc_cat=102&_nc_ht=scontent-iad3-1.xx&oh=129741cc3aedebf0723bd0b4e6b96060&oe=5D41204F)
The reason I wanted pull-out-the-bone ribs?
A homemade McRib sandwich:
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/56556984_2114541745260176_514561146762559488_n.jpg?_nc_cat=107&_nc_ht=scontent-iad3-1.xx&oh=69741d65afa37a792f4c1b1b87e004e0&oe=5D445F07)
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That looks fantastic.
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Yesss
Makin' Bacon
(https://imagizer.imageshack.com/v2/548x731q90/923/OQmpkb.jpg)
(https://imagizer.imageshack.com/v2/974x731q90/922/uKpMLy.jpg)
Afternoon smoke with a buddy and a random plate from that day
(https://imagizer.imageshack.com/v2/974x731q90/923/N3igHB.jpg)
(https://imagizer.imageshack.com/v2/548x731q90/922/5X6pq6.jpg)
Butts and baby backs
(https://imagizer.imageshack.com/v2/974x731q90/922/DbL4uH.jpg)
Belly of the beast
(https://imagizer.imageshack.com/v2/548x731q90/921/zUaBd9.jpg)
Spatchcocked birds (different rubs on each), some spicy sausage, and cut up pig ears for the dog
(https://imagizer.imageshack.com/v2/974x731q90/924/L6odax.jpg)
Brisket (flat and point). Sorry for the lack of a money shot on this one :/
(https://i.imgur.com/isnrb8s.jpg)
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Nice work, gentlemen. Myself, I have to pay others to smoke meat. :sadpanda:
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great, now I'm hungry.
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wow everything above looks so good, I wasn't hungry and my stomach just growled.
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Goddamn I should not have opened this thread. I am starving!
We've got a great BBQ place here that started out as just a catering business, and the guy just recently got himself a storefront. Very simple menu. Dude does Briskey, Tri Tip, Chicken, Pulled Pork, and Baby Back Ribs. For sides he has Beans (which are fucking phenomenal), Mac n Cheese, and Slaw (meh). That's it. You can get 1-2 meat plates, ribs by the half rack or full rack. meat by the lbs, or sandwiches (based on what breads he has on hand... sometimes sliders).
The place is good enough that my best friend, after eating there once, hired them to cater their wedding in July.
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I can smell that from here! (And it's all good). That bacon looks especially promising.
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Looks amazing, I was going to do some BBQ this weekend but the weather is shit, maybe next weekend.
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Ugh...I'm rocking a serious food boner from those pics and it's barely 7am here. Obviously I've done a fair share of BBQ, even on a competition level a few times with my buddy's team. For ribs I always preferred a overnight brine then a complete smoke at around 200 with a good dry rub, then a finishing glaze with sauce for the last 30 minutes (in competition sauce is always on side, it hides the crispy goodness of the smoke crust). I really don't have the time or desire these days to do it, but maybe with having weekends off all the time now, I may drop a few dimes on a cheap smoker and get it rolling again, can't beat the simple beauty of properly smoked meat.
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Need to subscribe to this thread. Been living in the Austin area for 6 years and everyday my love for barbecue grows. I've experimented with some rubs but really haven't found my sweet spot yet.
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Need to subscribe to this thread. Been living in the Austin area for 6 years and everyday my love for barbecue grows. I've experimented with some rubs but really haven't found my sweet spot yet.
What's your favorite place down there?
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So far Valentina's BBQ in South Austin. Pure bliss!
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Man I wish we had more high caliber old school BBQ joints here, most of the places feel they need to add some douchey hipster edge to it, and they lose their BBQ purity in the process. I'd sacrifice one or two of my killer local Mexican joints for a good BBQ joint in a heartbeat (granted I got 5 killer Mexican joints within a mile of me, so there's room to spare)
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I love the BBQ we have around here in Charlotte, some really good stuff and Midwood Smokehouse and Mac's Speed Shop.
As much as I love BBQ I would trade it all to get the seafood I had in Florida back. There isn't any place around here that has anything fresh, you're honestly better at going to red lobster.
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I love my pellet smoker to death, but I also like playing with fire. I'm picking this up for just $50 tomorrow. A buddy of mine bought a similar used one for $75 (pictured above) 5 or 6 years ago and it's still running strong. I figured that at just $50, it's worth the gamble. Outside of needing a fresh coat of paint, it seems to be in okay shape.
I've got this Saturday and Sunday off. It's the first time I've had a weekend day off (let alone two days in a row) since Last October. I'm thinking of doing a brisket on the pellet smoker and some pork butts in this new thing.
https://hartford.craigslist.org/hsh/d/thomaston-smoker/6858543802.html
(https://images.craigslist.org/00Z0Z_bA6e8tb05c8_1200x900.jpg)
(https://images.craigslist.org/00T0T_lgk1iKPyZ8W_1200x900.jpg)
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Disregard - Duplicate Post
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This was half of my Easter haul.
(https://i.imgur.com/SBXyRZH.jpg)
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Making some pork belly burnt ends for tonight's Battlebots watch party :hat
(https://i.imgur.com/tyHGQmx.jpg)
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That looks great
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Brisket I made on the fourth, resting sexily on some some baby backs.
There's no filter on that photo. That's how the ring looked. This was my first time using some rubs on a brisket other than salt and pepper. I started with a salt and pepper rub, then a bit of some pork barrel BBQ blend, and finally some Montreal steak seasoning. The last one was primarily for the really course and chunky bits of garlic, peppers, salt, etc..
I thought it came out great, as did the fam. I've always been a salt/pepper only kind of guy on brisket, but I'd like to experiment a bit more with the different blends.
(https://i.imgur.com/hvjYAd4.jpg)
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That is truly some sexy meat.
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yummm
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My mouth is watering after seeing those pictures.
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Agreed. That's looks incredible
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So here comes a noob question: how come the edges are red when the meat is cooked through?
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Thanks y'all.
So here comes a noob question: how come the edges are red when the meat is cooked through?
According to the internet:
The smoke ring is produced by a chemical reaction between the pigment in the meat and the gases produced from wood or charcoal. When burned, these organic fuels produce nitrogen dioxide gas. This gas infuses into the surface of the meat as it cooks surrounded by the smoke. It reacts with water in the meat and produces nitric oxide.
Myoglobin is the iron-containing purple pigment in meat. When meat is exposed to air, it reacts with oxygen to develop a bright red color that you might think is blood, but isn't. The red or pink color of raw meat is due to this oxygenated myoglobin. When cooked, or exposed to air for a longer duration, it turns brown as the oxygen escapes (basically, the iron in the myoglobin rusts).
But when myoglobin is exposed to nitric oxide, it binds to the myoglobin and blocks oxygen attaching. This retains the pick color even when cooked. The nitric oxide stabilizes the myoglobin and binds tighter than oxygen, preventing the production of the brown metmyoglobin form with cooking.
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Nice looking smoke ring, I have yet to perfect brisket.
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No smoking/barbecue for me this past weekend as I was at my Mother-in-law's and only had her propane grill at my disposal.
Here's some pics of my cooks over the 4th weekend:
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/66188958_2266089896772026_2440653786297925632_n.jpg?_nc_cat=109&_nc_oc=AQlE1ovz2SXPR-rUp6D6nRvT11NvJC0XCIBGLZc5_IlrqyqU3VptNio32MhggFASU41Y4cT0-6R80TWIfKzQQhIn&_nc_ht=scontent-iad3-1.xx&oh=ffcf69b53d09a7a43d497a754cd30043&oe=5DB5292B)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/66198504_2266326950081654_4502315689847029760_n.jpg?_nc_cat=102&_nc_oc=AQlhcXrT6zVSj6YdVHlvTGiObA46fa4by5zE-NnNT3QNvgw5lC0yUWb6ovru92_HkiKoutAxpyVsp6DEW1VhdTvt&_nc_ht=scontent-iad3-1.xx&oh=9e3355e4986b0da8d83531dde47d913d&oe=5DB6BB6C)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/65925074_2269912713056411_1200171698255560704_n.jpg?_nc_cat=110&_nc_oc=AQlUKifIgO_kWU9PGXbcxJUVq0PvUoP1x4PxaofnEB1u-GPPzExakfQdfBq7gX0rN00WWSdgLCiLAD2rMwIADEGB&_nc_ht=scontent-iad3-1.xx&oh=8181ecd524d72ad7900098be98e332c5&oe=5DB1D9AD)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/66392749_2269912746389741_6492822973282516992_n.jpg?_nc_cat=107&_nc_oc=AQkye0zkSkl2i--WCS_XRfZj728MS7MxvIkyexgpsoExqUHE_fjmj9mXGPL5yMBn7pux8W71IueMNnvrSFB67PmZ&_nc_ht=scontent-iad3-1.xx&oh=6a0f5d75d993242eb40e5baa3df43303&oe=5DB20E33)
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I want some of the corn so bad. Did you have cayenne pepper on it? I always put some on mine and get that dark red color.
The steaks look great too.
Where are you from? We don't take too kindly to yellow cheese on burgers where I'm from (Puts on fightin' hat )
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Whats the issue with yellow cheese on a burger? Love yellow cheddar burgers
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Whats the issue with yellow cheese on a burger? Love yellow cheddar burgers
Finding yellow cheese that can be sliced for burgers like that is near impossible where I live (you can get shredded and blocks of yellow cheddar). Yellow American is the closest you can find if you want burger to look like that, and even then, white it the primary choice up here.
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I'm in NJ, but these pics were taken at my M-I-L's in Lewes, DE.
Yellow American is my go-to for cheeseburgers, and fairly standard around here. Maybe cheddar if I'm feeling fancy.
The Mexican street corn was basted with a chili-lime crema made with mayo, juice of one lime, chili powder, and cumin.
I usually top it off with grated parm (cotija cheese is traditional, but I never have it on hand).
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great, now I'm hungry.
This. And its only 8:37 a.m. Lovely.
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Oh another Jersey dude :yarr
I didn't realize sliced yellow cheese wasn't popular in connecticut. I guess now that I think of it, just cheddar and american yellow cheeses are all I see usually, the rest are white. But I'm just a big yellow cheddar fan.
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Thanks y'all.
So here comes a noob question: how come the edges are red when the meat is cooked through?
According to the internet:
The smoke ring is produced by a chemical reaction between the pigment in the meat and the gases produced from wood or charcoal. When burned, these organic fuels produce nitrogen dioxide gas. This gas infuses into the surface of the meat as it cooks surrounded by the smoke. It reacts with water in the meat and produces nitric oxide.
Myoglobin is the iron-containing purple pigment in meat. When meat is exposed to air, it reacts with oxygen to develop a bright red color that you might think is blood, but isn't. The red or pink color of raw meat is due to this oxygenated myoglobin. When cooked, or exposed to air for a longer duration, it turns brown as the oxygen escapes (basically, the iron in the myoglobin rusts).
But when myoglobin is exposed to nitric oxide, it binds to the myoglobin and blocks oxygen attaching. This retains the pick color even when cooked. The nitric oxide stabilizes the myoglobin and binds tighter than oxygen, preventing the production of the brown metmyoglobin form with cooking.
Wow, that's cool. Had know idea about that.
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Went to BBQ place today and got the combo
Pulled pork, ribs and brisket
(https://i.pinimg.com/originals/4a/af/91/4aaf9160f8f765aafae69bdd35883e55.png)
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Went to BBQ place today and got the combo
Pulled pork, ribs and brisket
(https://i.pinimg.com/originals/4a/af/91/4aaf9160f8f765aafae69bdd35883e55.png)
Replace the cornbread with a King's roll, and that'd be the exact same presentation as my favorite local place Slow Hand.
Fuck I'm hungry for some good BBQ now.
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That inspired me to grab BBQ for lunch, there's a really nice small spot near where I am working and they have a "west coast" sandwich of pulled pork, cole slaw, and muenster cheese... Yea, I just ate that with a sausage link and mac and cheese. There goes my diet for today.
(https://pbs.twimg.com/media/EIjtfYwU4AApLLk?format=jpg&name=4096x4096)
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Your sausage looks delicious.....
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That does look like a delicious sausage.
The place where I went, I usually use their homemade Bourbon sauce which is damn good, but this time they had something called Carolina sauce which I've never had before. It was damn good.
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Your sausage looks delicious.....
:o
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If we are gonna talk about Sausage, I went to a German place last week and got the sampler:
(https://i.pinimg.com/originals/99/77/2f/99772f4bffd32c1563cc732a25663312.png)
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mmmm love me some good German brats, they all look good and its been awhile since I've been to Germany now to enjoy some.
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Found this guy on Craigslist last night for only $35 :metal They're $160 new.
(https://i.imgur.com/ngB47hul.jpg)
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Ah the old faithful...
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Ah the old faithful...
Yup. I'm siked. The ash dump is a thing of beauty and you can get them upwards of 600F. I think I'm going to reverse sear some steaks tomorrow with a bit of pecan.
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I'm coming over
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Ah the old faithful...
Yup. I'm siked. The ash dump is a thing of beauty and you can get them upwards of 600F. I think I'm going to reverse sear some steaks tomorrow with a bit of pecan.
I can confirm:
(https://scontent-lga3-1.xx.fbcdn.net/v/t1.0-9/51454862_2022584824455869_397132025015828480_n.jpg?_nc_cat=106&_nc_ohc=WNhTtQKFXPkAQkyUueUVqZJb3VRJDadBhyDEb1xKn_m0fPqD18vSwMLPg&_nc_ht=scontent-lga3-1.xx&oh=8e8caed9e4b5ed5c346525b5bd1a3543&oe=5E8640ED)
My 22 is my main cooker, so versatile.
I've had it pinned passed the 600 mark also, using a vortex (cone shaped charcoal holder that creates high heat by concentrating it up the lid and down the sides) great for wings:
(https://scontent-lga3-1.xx.fbcdn.net/v/t1.0-9/51491153_2022584687789216_4169203627006623744_n.jpg?_nc_cat=106&_nc_ohc=7ZVtrm5M9M4AQl1BJZ-yGjAxONBSNMVz_j6sFvXBanfH99S6LSWjWn8ew&_nc_ht=scontent-lga3-1.xx&oh=0d7f6bd7456f617447e772201800bb6d&oe=5E7F8D56)
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I ordered the Vortex this morning, as well as a new grate with a removable center. I read that some people observe weakening in the center of the factory grate when using a vortex because they throw off so much heat. I can't wait to try it.
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Broke in the Weber last night:
(https://i.imgur.com/kbeYozm.jpg)
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Do they taste as good as they look? I knew I should have just started driving to CT yesterday
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(https://imagizer.imageshack.com/v2/974x731q90/922/DbL4uH.jpg)
That dog is like...
"Just turn your back for 20 seconds"
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:lol drooling just like me looking at those meats
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Yesterday's dinner; bratwursts in a beer bath:
(https://scontent-lga3-1.xx.fbcdn.net/v/t1.0-9/78461007_2572141259500220_2574468904063598592_n.jpg?_nc_cat=108&_nc_ohc=Xhb0k1-nd1AAQlhxVMvRJazgass_YCIBM7eSA3_gsrR5AQEVHfFLLiiTA&_nc_ht=scontent-lga3-1.xx&oh=f42e3a7ab7c6c9afcdef3ebcf2315e33&oe=5E708456)
(https://scontent-lga3-1.xx.fbcdn.net/v/t1.0-9/78434198_2572141269500219_20003921850269696_n.jpg?_nc_cat=108&_nc_ohc=MkSFM9ppavYAQkVUJtt9N1DAFWI5aIJE1rwBOyG6rL7FBFDf_8B5GdLGw&_nc_ht=scontent-lga3-1.xx&oh=6235b44e74a2d48c6a523838468fed1f&oe=5E7F1BA2)
(https://scontent-lga3-1.xx.fbcdn.net/v/t1.0-9/79381311_2572141339500212_2936805672437678080_n.jpg?_nc_cat=111&_nc_ohc=2832Ppbxf2wAQknpk1atgdJelKQooJSWdCtjhEuEntOdHVOMQOdq9nHsA&_nc_ht=scontent-lga3-1.xx&oh=c8eb7eee00d9cdce1a09595fc56a0c26&oe=5E6684DD)
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Get in my bellay!
I tried reverse searing some ribeyes on Saturday night. I've never had steak like that before, and I'm pretty sure steak is ruined for me now outside of my own home. Those were hands down the best steaks I think I've ever eaten.
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I tried reverse searing some ribeyes on Saturday night. I've never had steak like that before, and I'm pretty sure steak is ruined for me now outside of my own home. Those were hands down the best steaks I think I've ever eaten.
For the past year, I've been using the reverse-sear technique with my sous vide for tenderloin fillets when having guests over. It's an awesome way to get them perfect (assuming everyone wants the same level of doneness).
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I've been doing sous vide chicken for a while but have yet to try a proper steak.
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I've been doing the reverse-reverse-sear for a while and never knew that's what it was called. Drop it in a blazing hot cast iron skillet for about 60 seconds per side, then into a 500° degree oven for 60-120 seconds until appropriate doneness. Works great.
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Best Thread EVER
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Got some BBQ today. Burnt ends and pulled pork. It was great
(https://i.pinimg.com/originals/00/6c/0c/006c0cb64f48537b2b6604c07e9abd53.png)
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I freaking love burnt ends. Whenever I host friends and cook a full brisket, I always cut those ends off and put them off to the side just for me. Some people might call that selfish, but I call it my reward for tending a fire all day.
I cooked these bad boys last night, but like an asshole completely forgot to take an after pic.
(https://i.imgur.com/wugDmxll.jpg)
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Made some chonker ribeyes on Valentine's day from a ranch called Niman's. Best steaks I've found in my state so far. They were 1.66" thick and collectively weighed 2.95lbs. So good. I had some left overs and threw it on some ciabatta with some mozzarella from a local farm called Arethusa.
(https://i.imgur.com/2QY1dCs.jpg)
I'm starting to get the winter blues. I miss this view:
(https://scontent.fbed1-1.fna.fbcdn.net/v/t1.0-9/60353392_10161730200965111_729992677650595840_o.jpg?_nc_cat=101&_nc_ohc=nIQJQZHeGQUAX-yxeER&_nc_ht=scontent.fbed1-1.fna&oh=b0c8c8b0c7d57db1f80ad6eb85d7332a&oe=5EC45DA4)
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Niman ranch is a great product, if you can find it out there, their pork is outstanding
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I don't think it an exaggeration to proclaim this to be the greatest thread in DTF history.
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I could eat a couple of those ribeye sandwiches Chino.
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I rotisseried a couple of chickens for my department's holiday lunch back in December.
Left some meat on the carcasses and froze them.
Defrosted them the other day, pulled the meat off the bones, made a stock with the bones, then made chicken soup with the stock.
Smoked chicken soup is fantastic!
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/86180969_2713765682004443_409811236625055744_n.jpg?_nc_cat=100&_nc_ohc=Q3d2yXYbNIAAX8WCyiM&_nc_ht=scontent-iad3-1.xx&oh=26b5223689cc5a5cebe4d126bd02fcfa&oe=5F02FD63)
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(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/86289760_2713765638671114_4042563900648980480_n.jpg?_nc_cat=107&_nc_ohc=tuCFESIfdjYAX913h5N&_nc_ht=scontent-iad3-1.xx&oh=c99efb30878b8cf0934b21abd8fccf18&oe=5EFF6390)
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Yesss. I love smoked chicken stock. I always save my carcasses when I do whole birds just for that reason. I've also cold smoked corn to use in corn chowder. That was amazing.
Is that Kettle or a WSM you have there with the rotisserie add-on?
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Yesss. I love smoked chicken stock. I always save my carcasses when I do whole birds just for that reason. I've also cold smoked corn to use in corn chowder. That was amazing.
Is that Kettle or a WSM you have there with the rotisserie add-on?
22" kettle
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Nice. How do you like it? I've debated splurging on one.
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Got BBQ brisket and mac & cheese today. It was damn good
(https://i.pinimg.com/564x/eb/8e/21/eb8e217d2e2ead7f19b3a1ad92d45955.jpg)
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(https://preview.redd.it/wfond8qpmgo41.jpg?width=531&auto=webp&s=7ac3ef23ffbf7436fa8ddd7f4206a05f035f71cd)
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I just pulled the trigger on one of these (https://www.masterbuilt.com/collections/smokers/products/gravity-series%E2%84%A2-560-digital-charcoal-grill-smoker).
(https://i.imgur.com/ontN1eD.png)
I'm really looking forward to trying it out.
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Oh that is awesome, let us know how it is. I need to replace out electric smoker, it lasted a long while but it needs some work done to it and I'd rather get something new. I've wanted to try one of those pellet smokers, my buddy raves about his.
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Okay, my new grill/smoker came yesterday. I got it put together last night. This morning I did the burn in (an hour at 250° F, followed by 30 minutes at 400° F). After it cooled down, I seasoned the cast iron grilling grates at 300° F for an hour. It is now ready for cooking!
:panicattack:
Some great things I noticed.
. Once the fire was lit under the charcoal it took about 10 minutes to get to 250° F.
. Later when I turned it up to 400° F, it took 2 minutes flat to get up to temperature!
. The entire burn in and seasoning phase consumed less than half a bag of briquettes. That's after 2 hours of cooking!
. The fit and finish is better than any grill I've ever owned.
. The controls are intuitive and easy to use.
Some not potential issues I noticed.
. The Bluetooth app is pretty basic and prone to disconnecting. Not a huge issue because I'll probably just use the panel controls.
. The temperature you set it to tends to fluctuate between -5° F to +15° F. I think the only way they could make it more consistent is if they had an active damper system. Of course, that would probably over complicate the machine and cause mechanical problems down the road. Still, it's way better than the manual method I've been doing for years.
I'll let you know how cooking with it goes.
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Okay, my new grill/smoker came yesterday. I got it put together last night. This morning I did the burn in (an hour at 250° F, followed by 30 minutes at 400° F). After it cooled down, I seasoned the cast iron grilling grates at 300° F for an hour. It is now ready for cooking!
:panicattack:
Some great things I noticed.
. Once the fire was lit under the charcoal it took about 10 minutes to get to 250° F.
. Later when I turned it up to 400° F, it took 2 minutes flat to get up to temperature!
. The entire burn in and seasoning phase consumed less than half a bag of briquettes. That's after 2 hours of cooking!
. The fit and finish is better than any grill I've ever owned.
. The controls are intuitive and easy to use.
Some not potential issues I noticed.
. The Bluetooth app is pretty basic and prone to disconnecting. Not a huge issue because I'll probably just use the panel controls.
. The temperature you set it to tends to fluctuate between -5° F to +15° F. I think the only way they could make it more consistent is if they had an active damper system. Of course, that would probably over complicate the machine and cause mechanical problems down the road. Still, it's way better than the manual method I've been doing for years.
I'll let you know how cooking with it goes.
Nice!
To the bolded part - What was the temperature outside, and was the grill somewhere where it was going from sun to shade every now and then? Both of those things could cause minor, temporary swings. You'll never get better than + or - 5 degrees variance, so don't kill yourself trying to get it perfect. My pellet grill swings 10 degrees either way, and my stuff still always comes out just fine. If it's on the chillier side, a lot of guys throw blankets (special kinds) over the grills to help insulate/maintain temps.
I'm really anxious to see your experience. I don't personally know anyone that's cooks with charcoal in a pellet grill-like fashion. I've had my on on these for a while.
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Did a test run last night by cooking up some garlic burgers.
My goal was just to get some skill with operating the grill/smoker. I was unsure of how long it would take and how well the smoking would work just by throwing chunks of wood into the ash hopper. Well it works just as advertised. Got the grill up to 500° in roughly 10 minutes, threw two chunks of hickory into the ash catcher, and a few minutes later smoke was filling the cooking area. The embers from the burning charcoal fall onto the wood and cause them to smolder. The air flow picks up the smoke and pushes it into the grill along with heat from the fire box.
I seared the burgers for a few minutes on each side at 500°, turned the temperature setting down to 350° (I had to leave the lid open for roughly 2 minutes) and smoked the burgers for 10 minutes. Plopped some sauce and cheese on them for another couple of minutes. Easy peasy, lemon squeezy.
Love the new machine!
I'll be cooking some thick beef tenderloins today. Going to go with mesquite wood for this grill/smoke.
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That sounds amazing, you're really making a case for me to pick up this smoker. I'm over my electric smoker and I'm ready to try something new.
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I did some clean up this morning to see how that would go.
. The cast iron grates could use another seasoning, so I've got them cleaned, oiled, and in the oven for 45 minutes.
. The outside was easy to clean with a mild spray cleaner and a microfiber rag.
. The inside of the lid for the charcoal tower was pretty sooty, but cleaned up easily with, again, mild spray cleaner and rag. A paper towel might be smarter since I basically had to throw away the rag at this point.
. The heat manifold was pretty grimy from dripping fat. It took a bit of scrubbing in the kitchen sink to get the burned on food off. I decided to wrap it in heavy foil for easier clean up in the future.
. The drip pan and grease catcher are both coated with a non-stick surface so they cleaned up easily by spraying with hot water in the sink.
. The walls of the cooking area are discolored by the heat and smoke. Unavoidable and no big deal. I never expected that to stay pristine. If it gets too coated in creosote I assume some oven cleaner will be required if and when it becomes necessary.
That's it for cleaning. I'm impressed with the thought that was put into easily removing components for cleaning. All told, it took about 15 minutes (other than the grates seasoning in the oven).
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A little off topic but what recipe did you use for the garlic burgers?
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1 lb ground beef 20% fat
2 T garlic, coarsely chopped
2 T yellow onion, finely chopped
Mix those together and form into three thick paddies
Salt and pepper the paddies on both sides and the edges. lonestar told me a few years ago to be liberal with salt and pepper on proteins, so I do. Let the paddies sit at room temperature until the salt pulls some moisture to the surface (about 15 minutes).
Sear them on a very hot grill for a minute or two each side. Move to lower heat (300) for 4-5 minutes. Coat with a thin layer of bbq sauce while still on the low heat. Wait 5 minutes and cover with sharp white cheddar until melted. Remove from the grill and cover for 5 minutes.
Last night I smoked them with hickory the entire time! It was gorgeous.
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Jesus christ that sounds good. I'm going to try that next weekend.
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(https://i.imgur.com/oUFdH56.jpg)
Mesquite smoked beef tenderloin fillet.
Oh, and some broccoli so Tim can make that gagging sound that excites me so much.
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Goddamn that looks amazing.
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:lol
I looked at the picture and immediately thought, geez you ruined it with all that broccoli, and the I scrolled up to read the posts above. Then I looked at the picture again and only noticed the comment then. :lol
The tenderloin looks great.
My brother in law has a smoker, and honestly, it seems like too much work. I thought I'd love it more than I do. The best thing he's made has been a smoked turkey he's made for Thanksgiving. Spectacular. But as far as burgers go, they've actually been pretty nasty. I literally cannot eat them.
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Reap,
I've got a pork tenderloin roast marinating in the fridge. I'll be slow smoking that with apple wood later today. I'll let you know how it turns out.
I'm slowly working my way up to a big cook of rib racks or brisket or a turkey. I'm building up confidence each time and honestly the machine makes it easy. Fill the hopper with briquettes or lump charcoal, throw the smoking wood into the ash pan, set the temperature.
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I think a pork tenderloin would be awesome.
Are you also making your own wet and/or dry rubs?
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But as far as burgers go, they've actually been pretty nasty. I literally cannot eat them.
I know what you mean. Some people go overboard with the smoke. My old boss would mesquite smoke everything to the point that it was almost inedible.
The burgers I mentioned above were pretty light in the smoking department, because a) I only put in two small blocks of hickory, b) they weren't on the grill all that long, and c) they were pretty thick 1/3 lb burgers. Smoking meat is awesome, but in my experience it takes a practiced hand to not over do it. I never want to see a cloud of smoke coming out of the cooker, just a thin blueish vapor. You want to taste the meat predominately and just have a smokey tang.
These were more like having grilled some burgers over a campfire bed of coals, Tim.
Are you also making your own wet and/or dry rubs?
I do. I have a dry rub that I use for most things. I put a tablespoon of the rub into a 2-1 mixture of hard apple cider and avocado oil (dietary reasons). That becomes the marinade. I'll do that for about 3 hours, remove it, dry it and put the spice rub on it. Then onto the smoker it goes.
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I'd be curious to see how a pork tenderloin will fare. That's something I always like to do high heat, short cook time to get a good outside sear without going past that perfect medium rare a tenderloin (and any primal cut pork meat) should have. I think a long smoke would just annihilate the meat texture wise.
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Yeah, I'm concerned with it too, lonestar. I'm told it's totally doable, but I'm skeptical. A lot of folks wrap the tenderloin in bacon, or bacon weaves, but I'm concerned that would create too much of a barrier between the smoke and the pork. I plan to not let the internal temperature get above 130 while on the grill.
We'll see, I guess.
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Yeah, I'd be wary of letting go higher than that.
Not sure on your device, but I'd think a good, cold smoke, followed by a hard sear would be fucking killer.
Did you brine it, or just doing a rub?
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Yeah, I'd be wary of letting go higher than that.
Not sure on your device, but I'd think a good, cold smoke, followed by a hard sear would be fucking killer.
Did you brine it, or just doing a rub?
I'm going to go with 225° on the smoke. On the top rack to keep it away from too much direct heat. Maybe put a drip pan full of water beneath it.
Got it the brine under vacuum pressure right now. I'll dry it and put on a rub in about an hour from now. Start smoking it in an hour and a half.
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Reap,
I've got a pork tenderloin roast marinating in the fridge. I'll be slow smoking that with apple wood later today. I'll let you know how it turns out.
I'm slowly working my way up to a big cook of rib racks or brisket or a turkey. I'm building up confidence each time and honestly the machine makes it easy. Fill the hopper with briquettes or lump charcoal, throw the smoking wood into the ash pan, set the temperature.
Can't wait to hear ow this turns out
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In the marinade/brine under vacuum.
(https://i.imgur.com/92tv1sT.jpg?1)
Spice rub coated for 1/2 hour
(https://i.imgur.com/6v8tXnR.jpg?1)
Going on the grill/smoker (apple wood)
(https://i.imgur.com/fIOff61.jpg)
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Ohhhh, that's a pork loin, not a tenderloin. That'll handle the smoke much better.
this pic shows the size difference between the two, not to mention a tenderloin is a hell of a lot more fragile...
(https://www.pegshomecooking.com/wp-content/uploads/2016/04/Loin_and_tenderloin_comparison_web-e1504324448448.jpg)
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Ah, got it. That makes sense. An hour in and internal temp is 101 degrees.
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Ah, got it. That makes sense. An hour in and internal temp is 101 degrees.
You gonna yank it at @120? Let the resting take it to nirvana...
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Actually, it stalled hardcore at 123° and started backsliding to 121°. I ended up wrapping it in foil and bumped the grill temp up to 300°. It took another 1/2 hour to finish for a total cook time of 2-1/4 hours. Final rest temp of 133°.
While it was resting, I grilled some asparagus and garlic cloves.
(https://i.imgur.com/0nm2zfs.jpg)
Very tasty, but I think I'll bacon wrap the next one, because, well...bacon. :biggrin:
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Good looking pork.
A bit heavy on the garlic though. ;D
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A bit heavy on the garlic though. ;D
That's not a thing. There is never too much garlic.
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A bit heavy on the garlic though. ;D
That's not a thing. There is never too much garlic.
agreed
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Did a London Broil over the weekend, with sliced potatoes and onions in a foil pack, and some asparagus:
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/92940659_2831203243594019_4175864176389914624_n.jpg?_nc_cat=106&_nc_sid=110474&_nc_ohc=sxnygODFifsAX-WDmtp&_nc_ht=scontent-atl3-1.xx&oh=5b3bade3946d0bb3dbd26e1f12a55f9d&oe=5EB8B6C6)
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/93158093_2831203276927349_2562084254196432896_n.jpg?_nc_cat=105&_nc_sid=110474&_nc_ohc=-oX0rMVDmdEAX-o_PPI&_nc_ht=scontent-atl3-1.xx&oh=52cae7e14b7f3b96e6dcc908fcb936bc&oe=5EBA34A7)
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/93160070_2831203336927343_1303132947787808768_n.jpg?_nc_cat=111&_nc_sid=110474&_nc_ohc=-7XmtIcwqVQAX9lYjlB&_nc_ht=scontent-atl3-1.xx&oh=93f2d1028f029f6f4547ef2aeca62ef7&oe=5EB87EA1)
Before anyone asks "why is there a beer in everyone of your BBQ pics?" I have an Instagram page called Bob's Brew N Que, so just staying on brand. lol
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^That looks awesome! London broils can be a real chore to get right, in my experience. Good work, sir.
God, how I miss potatoes...damned blood sugar.
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Question for you dudes.
I have a prime grade chuck roast in my fridge. I've never bought/cooked a chuck roast. I bought this particular one because the marbling on it is freaking ridiculous. I know chuck roast is usually used in stews and stuff like that, but if I reverse seared one, how would it do sliced on a sandwich?
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I've only ever braised chuck roast (think pot roast style). I've no experience with grilling one...but it's logical that if you did it low and slow, like a brisket, then seared it at the end, it would be delicious. You'd probably need to let it rest for a long while, I would think.
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Chuck roast have way too much connective tissue buried within to be slice-able in that manner, and it's just too confusing to figure out which way the grain is going since there's a bazillion different muscles running through the meat. The reason it's meant for slow cook methods is that they break down all that connective tissue to get an edible piece of meat. You might be able to get a servable, and probably tasty piece of meat, but it'd be chewy af unless it was well done.
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I've only ever braised chuck roast (think pot roast style). I've no experience with grilling one...but it's logical that if you did it low and slow, like a brisket, then seared it at the end, it would be delicious. You'd probably need to let it rest for a long while, I would think.
Chuck roast have way too much connective tissue buried within to be slice-able in that manner, and it's just too confusing to figure out which way the grain is going since there's a bazillion different muscles running through the meat. The reason it's meant for slow cook methods is that they break down all that connective tissue to get an edible piece of meat. You might be able to get a servable, and probably tasty piece of meat, but it'd be chewy af unless it was well done.
Interesting. Thanks dudes.
RJ, if I left it on a pellet smoker set to 225 for a few hours until the meat was at 122ish, how do you think that'd come out?
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Hmmm...that might get a bit more of the tissue breakdown, but still not sure if it'd be slicing for a sammie tender.
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Cool. Thanks for the insight.
Let's say I didn't want to make a stew but wanted to cook it tonight, what would you suggest?
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Pot roast? I bet it'd be killer for that. Especially with all that prime grade fat working its way into the veggies...oh fuck yeah...
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On a smoker you need to treat a chuck roast almost like a brisket and get it to around 200°.
I usually make "Poor Man's Burnt Ends" with a chuck roast (named that way because it is cheaper to by a chuck roast than a whole packer brisket).
I follow this method:
https://heygrillhey.com/poor-mans-burnt-ends/ (https://heygrillhey.com/poor-mans-burnt-ends/)
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^That looks awesome! London broils can be a real chore to get right, in my experience. Good work, sir.
God, how I miss potatoes...damned blood sugar.
The main trick to London Broil (technically a cooking method, not a cut of meat; in this case, a top round roast) is cooking to no more than medium-rare, and making sure you slice it against the grain, on a bias.
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God, how I miss potatoes...damned blood sugar.
You have cut out potatoes?
I definitely noted a lack of them in your pick of the pork and garlic grass.
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Pot roast? I bet it'd be killer for that. Especially with all that prime grade fat working its way into the veggies...oh fuck yeah...
I'm confused. At least down here chuck is the gold standard for pot roast. Do people elsewhere use a different cut? I was kind of surprised when Chino said he'd never bought one before. I thought Yankees loved their pot roast.
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Pot roast? I bet it'd be killer for that. Especially with all that prime grade fat working its way into the veggies...oh fuck yeah...
I'm confused. At least down here chuck is the gold standard for pot roast. Do people elsewhere use a different cut? I was kind of surprised when Chino said he'd never bought one before. I thought Yankees loved their pot roast.
It is the standard here as well. I was more answering Chino's question as to what to cook that wasn't stew. Pot roast is the first thing that comes to mind in concern with chuck.
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God, how I miss potatoes...damned blood sugar.
You have cut out potatoes?
Oh yes, Tim. No starches, grain flower, or sugars. So, yes, no potatoes, no pasta, no bread, no rice, no fruit (other than berries), etc. Basically anything with a significant number of carbs in it.
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On a smoker you need to treat a chuck roast almost like a brisket and get it to around 200°.
I usually make "Poor Man's Burnt Ends" with a chuck roast (named that way because it is cheaper to by a chuck roast than a whole packer brisket).
I follow this method:
https://heygrillhey.com/poor-mans-burnt-ends/ (https://heygrillhey.com/poor-mans-burnt-ends/)
So I ended up doing a technique similar to this, but I had to do it in my oven inside (it was down pouring here yesterday with like 25mph gusts). I melted a half stick of butter in a glass pan (with a lid) and then seasoned the chuck and put it in. I left it in there at 220F for 5 hours. Took the lid off, added some of the juices to the some bbq sauce, lightly coated them, and then returned them to the oven for another hour uncovered.
I put the results of that on a sandwich is and it was fantastic.
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Did my 1st smoked brisket of the season on a Weber charcoal grill over the weekend. Used some apple wood chips and the rub on the link below. It came out pretty good to my surprise. It was very windy and the wind was hitting the grill directly. I thought I was going to have problems controlling the temp but it was very consistent.
https://www.bigpoppasmokers.com/money-14-oz
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Did my first long cook yesterday on the new smoker. Seven hours, 225° F, mesquite smoked beef ribs. It used roughly 3/4 bag of briquettes and about 5 lbs. of mesquite logs.
The grocery store didn't have any paprika in stock, so I couldn't make my own rub. I had to settle for Traeger brand beef rub. The bark turned out just the way I like it, without Texas crutch. About 1/32 of an inch thick, and the smoke ring about twice that. Sorry about not having any cutaway pictures of the ribs.
(https://i.imgur.com/Ycy1OQP.jpg)
Very tasty!
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Did my first long cook yesterday on the new smoker. Seven hours, 225° F, mesquite smoked beef ribs. It used roughly 3/4 bag of briquettes and about 5 lbs. of mesquite logs.
The grocery store didn't have any paprika in stock, so I couldn't make my own rub. I had to settle for Traeger brand beef rub. The bark turned out just the way I like it, without Texas crutch. About 1/32 of an inch thick, and the smoke ring about twice that. Sorry about not having any cutaway pictures of the ribs.
(https://i.imgur.com/Ycy1OQP.jpg)
Very tasty!
I'm drooling.
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You and my dog! :lol
Sagan (the dog) left a 5" diameter puddle of drool on the dining room floor. I gave him one of the bones just to get him to stop staring at me.
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What was the method of cooking the ribs? Did you do any foiling?
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Those are some seriously sexy looking ribs bro. :tup
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What was the method of cooking the ribs? Did you do any foiling?
No foil, which is what I meant when I said, "without Texas crutch." I'm not fond of wrapping ribs in foil because I like the bark to be firm and ribs (well the cut I bought anyway) don't have enough meat to have worry about the stall. I find wrapping can make the bark go mushy if it's done for too long.
I generously covered them with salt, pepper, garlic powder. Added a light coating of Traeger beef rub. Smoked them at 225° F. I misted them with water at 1/2 hour in, and every hour as needed to keep the bark from drying out (which became unnecessary after the fourth hour). It took seven hours to get the internal temperature up to 203° F. Let them rest, covered, for close to an hour. That's it.
Those are some seriously sexy looking ribs bro. :tup
Thanks. The new machine is working out great!
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Great minds think alike. I too made beef ribs yesterday! Yours look excellent. It might be sacrilege to some, but I like cutting it up and putting it on sandwiches.
(https://preview.redd.it/ajovxaeaoyt41.jpg?width=1024&auto=webp&s=a65fde5cc91bd375fbf526e56f5117871ccd37f1)
(https://preview.redd.it/zarzkx7coyt41.jpg?width=596&auto=webp&s=254ee7977357a1c51434e4fdd9ffea0b8484bfed)
(https://preview.redd.it/8u2bdzfeoyt41.jpg?width=618&auto=webp&s=727061a9e96567694f367ca2471dc7007df6ef3e)
I did those on my pellet smoker using apple pellets. Took about 7 hours and 15 minutes. Process:
- Covered ribs in salt and left in fridge for about 4 hours
- Set my pellet smoker to 235F
- I also used a smoking tube for the first 4 hours of this cook
- Once grill is to temp, finish seasoning with freshly ground pepper and a smidge of McCormik's chipotle and roasted garlic seasoning
- At 2.5 hours I mopped the ribs with melted butter
- At 5.5 hours and sitting pretty in the high 180s, I wrapped the ribs two at a time in pink butcher's paper
- I do this because I think there's a limit to how much smoke the meat can absorb before additional smoke flavor
becomes negligible, so at this stage a wrap it and transfer it to my kitchen oven so I'm not burning a few pounds
of pellets for no reason. The paper as opposed to traditional foil helps preserve the bark.
- Once probe tender, I transferred the ribs into a cooler and let them rest for 45 minutes.
- Then I took that pic above.
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Those look pretty damn amazing Chino. Never used butchers paper before, I'll have to give it a shot.
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Excellent, Chino!
Yeah, if my store would have had ribs as meaty as the ones you bought I would have considered wrapping them. I really like the butcher paper idea.
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How often do you give your Traeger (or even your other grills) a thorough cleaning, Chino? Yesterday, I didn't have a cook planned so I spent an hour giving my new grill a good scrubbing. It was pretty shocking how filthy it got just after the four cooks I've put it through. I used half a can off Easyoff for the walls of the cooking area and it took three buckets of hot water to get a clean rinse.
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Chino: do you have a Traeger? How's your experience with it? Can you compare it to a Kamado or Big Green Egg?
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Those look pretty damn amazing Chino. Never used butchers paper before, I'll have to give it a shot.
Thanks. They tasted supreme. If you try that, specifically search for the pink stuff on Amazon. You can't just use any old butcher's paper. A lot of paper out there has a wax coating (it's often used for wrapping fish as well) on it. You don't want to cook your food in that stuff.
Excellent, Chino!
Yeah, if my store would have had ribs as meaty as the ones you bought I would have considered wrapping them. I really like the butcher paper idea.
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How often do you give your Traeger (or even your other grills) a thorough cleaning, Chino? Yesterday, I didn't have a cook planned so I spent an hour giving my new grill a good scrubbing. It was pretty shocking how filthy it got just after the four cooks I've put it through. I used half a can off Easyoff for the walls of the cooking area and it took three buckets of hot water to get a clean rinse.
First off, I have a Camp Chef :P
To be honest, I rarely clean my pellet smoker, at least not in depth. I clean the probe every couple of cooks, and replace the foil liner above the burner every month or so. Every couple cooks I'll take everything out of it and scrape what I can out with a spatula, and then hit it with my 300mph leaf blower (wear goggles!), but that's about it. The pellets burn really clean and the drip system does a great job. It really doesn't get all that dirty.
My Weber Kettle and my offset stick burner are a lot messier, probably because I'm burning lump charcoal and splits exclusively in those. In the summer months, I'll give the Weber a good scraping once a week.
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Chino: do you have a Traeger? How's your experience with it? Can you compare it to a Kamado or Big Green Egg?
I don't have a Traeger. I have a brand called Camp Chef. Same type of grill, just made elsewhere. Both are pellet grills, so they aren't really comparable to the Kamado or BGE. Those burn wood and charcoal and are manually controlled, whereas the pellet grills burn pellets and are being controlled by a CPU. I've never cooked on a Kamado, but from what I watch and read, they are a pretty good bang for your buck. Can't go wrong with a BGE. Those things are great.
I can't praise my Camp Chef enough though.
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The beef ribs look awesome, something I haven't tried yet.
Grilled a couple of pies over the weekend, direct on the grate:
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/93412130_2844284018952608_8394847470789591040_n.jpg?_nc_cat=106&_nc_sid=110474&_nc_ohc=FPUInKYU1ZYAX80NL5l&_nc_ht=scontent-atl3-1.xx&oh=d1a2792b75e438b9f51a851b128a34ad&oe=5EC438CE)
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Nice! You put the lid on at some point I image, yes?
I've never done right over the coals. The few times I made pizza like that, I used a stone.
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Thanks Chino. Those ribs look simply amazing.
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Ok, since no one else will ask....What type of bread for the sammies? Spreads? Coleslaw or veggies?
THESE THINGS ARE IMPORTANT FOLKS!!!!
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Ok, since no one else will ask....What type of bread for the sammies? Spreads? Coleslaw or veggies?
THESE THINGS ARE IMPORTANT FOLKS!!!!
I like to use a specific type of telera roll a local grocer sells, or an olive oil ciabatta loaf. I don't toast it. I butter the faces and grill the halves in a pan. No spreads, just some cheese (I like regular American) on the sammy. No veggies last night either.
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Cool, not sure if I'd do the American cheese myself, but that's a personal preference issue. I always like a nice baja slaw on the BBQ sammie. Cabbage, cilantro, jalapeno, onions, and just enough lime juice to wilt it. It's not proper etiquette, usually that'd be a mayo based slaw, but the freshness of it really plays well with the meat.
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Cool, not sure if I'd do the American cheese myself, but that's a personal preference issue. I always like a nice baja slaw on the BBQ sammie. Cabbage, cilantro, jalapeno, onions, and just enough lime juice to wilt it. It's not proper etiquette, usually that'd be a mayo based slaw, but the freshness of it really plays well with the meat.
You ever watch Guga on Youtube?
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Nice! You put the lid on at some point I image, yes?
I've never done right over the coals. The few times I made pizza like that, I used a stone.
Yes, took the lid off for picture taking.
You can tell I only have coals in half the kettle, you have to be wary of the dough burning.
Here's the process: Get the raw, rolled-out dough on there and as soon as it releases, start moving it around, watching the bottom, until it is cooked. Then I take it off, oil the top side, flip it, put the toppings on the cooked side, then put it back on. Once the other side of dough is cooked to my liking (goes pretty fast), I'll slide the whole thing over top the indirect side to let the toppings cook more, or the cheese melt, or maybe just to finish my beer.
Here's an older shot of the plain dough cooking, I pop the bubbles, which are going to flatten out when I flip it, and a shot of the cooked side before I top it and put back on:
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-0/p206x206/35847040_1713833351997686_5952234930296586240_n.jpg?_nc_cat=104&_nc_sid=110474&_nc_ohc=_JLX2FhYZUkAX_6mW0V&_nc_ht=scontent-atl3-1.xx&_nc_tp=6&oh=32d87c1de22542fcb81d63a6a4760be9&oe=5EC329F5)
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/35882581_1713833388664349_2597332900470849536_n.jpg?_nc_cat=111&_nc_sid=110474&_nc_ohc=dgkIyeS-6X8AX8e5WGZ&_nc_ht=scontent-atl3-1.xx&oh=be2dfc551b80bfb9bdb0f763a111852a&oe=5EC33D38)
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Damn that crust looks good all on it's own! Can you make naan bread in a grill? I bet that'd be awesome.
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Off topic - but that grilled pizza made me think about it. I'm a decent cook but damn pizza dough just confounds me. I've tried making my own, using the prepared dough from New Seasons, even tried the Pillsbury dough. None of it comes out right. I've watched some YouTubes. I have no idea what I'm doing wrong.
I just wanted to complain. :'(
And damn, that looks great. :tup
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Off topic - but that grilled pizza made me think about it. I'm a decent cook but damn pizza dough just confounds me. I've tried making my own, using the prepared dough from New Seasons, even tried the Pillsbury dough. None of it comes out right. I've watched some YouTubes. I have no idea what I'm doing wrong.
I just wanted to complain. :'(
And damn, that looks great. :tup
I tried making my own dough once, was okay, but the premade dough usually found in the dairy section in a red/white plastic bag at my local grocer works well and is a lot less labor intensive.
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mmmm more home made pizza! I'lll have to upload the pizza we made last weekend although that will go to the food thread since I have no confidence in being able to grill a pizza at this point.
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mmmm more home made pizza! I'lll have to upload the pizza we made last weekend although that will go to the food thread since I have no confidence in being able to grill a pizza at this point.
It's easier than it looks and a lot of the experience comes from trial and error. Last weekend's smoked brisket was the 3rd time that I had done it and it was the best I've smoked. The 1st one was barely eatable. The 2nd one was decent. The 3rd was awesome compared to the 1st one (low bar haha). But I've been also doing the same brisket in the oven and that comes out way better and it's easier...anyways, don't be afraid. You win some, you will loose some..but the reward is very gratifying (and tasty!). Drink a couple of beers and the if it doesn't come out good, you'll have at least the beer to water down the flavor :rollin
For pizza, I wouldn't start from making your dough. I would buy a pre-made dough or the pizza crust already made. And then you escalate it from there.
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Oh yea, we've been buying premade dough and rolling it out myself which is always interesting since I can never make a perfect circle. I just never really thought to grill it until seeing the picture. The sad part is though, we're struggling to find the dough now. It seems others are catching onto this fun home made pizza stuff so we were able to get a large pack of frozen dough but I'm worried it won't be as good as the fresh stuff.
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Oh yea, we've been buying premade dough and rolling it out myself which is always interesting since I can never make a perfect circle.
That's why my pizzas are squares :rollin :rollin
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Oh yea, we've been buying premade dough and rolling it out myself which is always interesting since I can never make a perfect circle.
That's why my pizzas are squares :rollin :rollin
:lol I can't even do a square, it ends up being mostly round with some sharp edges. Ive shared pics every week to my friends in our group chat and one finally said "I bet those pizzas are really good but the shapes really really piss me off" :rollin
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That's the part I struggle with too! I don't care if they are perfect circles (or rectangles) but when I roll the dough, it just shrinks back into place. A few YouTubes I've watched suggest that "hand tossing" and stretching the pie is the best way to go. But I think I must lack some vital part of my brain that can catch onto how to do that. :\
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Oh yea, we've been buying premade dough and rolling it out myself which is always interesting since I can never make a perfect circle.
That's why my pizzas are squares :rollin :rollin
:lol I can't even do a square, it ends up being mostly round with some sharp edges. Ive shared pics every week to my friends in our group chat and one finally said "I bet those pizzas are really good but the shapes really really piss me off" :rollin
As you can see in my pic, same. I usually go with an oval-ish rectangle, it's Rustic!
That's the part I struggle with too! I don't care if they are perfect circles (or rectangles) but when I roll the dough, it just shrinks back into place. A few YouTubes I've watched suggest that "hand tossing" and stretching the pie is the best way to go. But I think I must lack some vital part of my brain that can catch onto how to do that. :\
I used to struggle with this too, until I read to just wait 5-10 minutes, let the gluten rest, and you should be able to stretch it more.
It works for me.
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I suck at pizza (and all other) doughs. Even got some flour and roux to practice a bit, going to give a shot at pretzel rolls in the coming days.
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Homemade pretzels are one of my favorite things.
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I'm such a sucker for a good soft pretzel, never had home made ones though. I'm sure they would be bangin
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I'm such a sucker for a good soft pretzel, never had home made ones though. I'm sure they would be bangin
Give them a shot. They're actually super easy to make. I usually make sticks or pretzel wrapped hotdogs. Just need to be patient and let the dough rise like it's suppose to.
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At my last job, the pastry chef made pretzel croissants, which were a bazillion times better than they sound. I thought about it, but upon looking through the process, figured I'd be better served with baby steps :lol
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My wife makes homemade pretzels, and they're really f'n good. The doughy kind, not the crispy kind.
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Made a pair of prime grade NY strips on the Kettle last night. Slow cooked them next to some lump coal and pecan chunks and then hit them with a reverse sear. I have to say, I think I might like NY strip more than ribeye. I don't know what it is. Flavor wise in a blind test, I'd honestly have a hard time telling one from the other, and the NY strips are like half the price.
(https://preview.redd.it/jhznnuxgaru41.jpg?width=576&auto=webp&s=4c93528bec8776a9fd6dc3d70c64b20aefebdd69)
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The NY has always been my preferred cut, it just has the perfect amount of fatiness while still having such a good meat texture.
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I'm a big fan of the NYS as well, for the reasons you gents have already listed. In addition, they are the perfect size for me and the Missus to share for a meal. Neither one of us needs, or desires, to eat an entire steak and the NY divides easily and fairly. It's kinda difficult to divide a porterhouse evenly.
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Even in high end steak restaurants, that's where I go. I just like the taste, the texture, and for me (I like a full-bodied red wine and grilled onions with my steak) it makes for a very satisfying bite. Filet mignon is sometimes a little... soft, though that's not the right word.
At home, it's a very tolerant cook, in my opinion. I like my steaks a little less done than my wife and kids, so to try to get filets to be to taste for everyone is a little more effort than I'm willing to put in for the price.
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I'm a big fan of the NYS as well, for the reasons you gents have already listed. In addition, they are the perfect size for me and the Missus to share for a meal. Neither one of us needs, or desires, to eat an entire steak and the NY divides easily and fairly. It's kinda difficult to divide a porterhouse evenly.
Two words: chop saw. ;)
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Gee, thanks, buddy! :lol
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Even in high end steak restaurants, that's where I go. I just like the taste, the texture, and for me (I like a full-bodied red wine and grilled onions with my steak) it makes for a very satisfying bite. Filet mignon is sometimes a little... soft, though that's not the right word.
At home, it's a very tolerant cook, in my opinion. I like my steaks a little less done than my wife and kids, so to try to get filets to be to taste for everyone is a little more effort than I'm willing to put in for the price.
I always laugh at people who go to high end places and order a 70 dollar filet, knowing full well that they couldn't taste the difference between a 30 dollar one and a 70 dollar one.
And your use of soft is actually very fitting for what I was trying to describe. The NY has a certain mouth feel, it's tender, but still has texture. The filet is like meat cotton candy on the mouth.
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Bacon wrapped, applewood smoked, jalapeno & cream cheese stuffed, chicken thighs.
(https://i.imgur.com/1FaTveV.jpg)
(https://i.imgur.com/HfylVEC.jpg)
Sooooo, good! :P
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I'd hold the jalepeno and cream cheese but other than that, it looks amazing.
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You would be surprised, Tim. I scraped out all the seeds and veins from the jalapenos so they were really mild. Plus the cream cheese helps with lowering the heat and adds a nice peppery flavor.
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They look perfect and I know they'd be fine without any jazzing up. But that's me. :)
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I thought you'd be more upset about the green beans! :lol
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No, I'm fine with green beans. I eat them almost nightly. My wife made some nice asparagus last night, and I can eat that.
I can't do broccoli, zucchini, cabbage, peppers, onions, etc. But green beans, no problem.
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I thought you'd be more upset about the green beans! :lol
I am...what'd you do to those poor things?
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I thought you'd be more upset about the green beans! :lol
I am...what'd you do to those poor things?
:lol
I like lots of black pepper!
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Today’s cook
(https://i.imgur.com/dXtkKqr.jpg)
(https://i.imgur.com/WNHSNpW.jpg)
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yummy chicken and veggies
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So, that chicken above was good and all, but I was somewhat disappointed in a couple of areas. 1) The injection (butter, broth and thyme) wasn't that great--it kinda created pockets of flavor but left entire areas untouched. 2) the white meat was a bit TOO smokey tasting, especially at the outer edges. The dark meat was perfect though.
Mrs. P wants me to smoke another chicken tomorrow and I've decided (in order to address the issues above) that I'm going to brine the chicken overnight and only smoke it for half of its cook cycle.
lonestar,
If you read this, I'm going for a Mexican flavor profile which I think will pair well with the smoking. I've mixed up a water and salt brine with some chicken stock, garlic, a dried ancho chili, oregano, cumin, cayenne, brown sugar, lime zest, and lime juice. I've got it chilling in an ice bath right now and it smells wonderful, but I'd like your opinion on this mixture before I put the bird to bed. Is it over the top? Right now, I've got a little over a quart of brine, I could easily dilute it before using it if you think it would be wise. Or just start over if you have a better idea.
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Sounds good to me, just make sure you do some proper tacos with it. I bet they'd be hella fucking dope.
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That was kinda the idea! :biggrin:
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Excellent...
And here was tonight's goodies....yeah it's grilled and not BBQ'd, but honestly these were prime grade porterhouses, so for me that just needs S&P and high heat. The smoke would just bury the flavor. Sorry, no after pic, I totally spaced it, but it was killer. Got a gnarly case of the meat sweats now. :lol
(https://scontent-dfw5-2.xx.fbcdn.net/v/t1.0-9/s960x960/95679216_2749918508439572_24183753957965824_o.jpg?_nc_cat=106&_nc_sid=110474&_nc_ohc=tlrlCoopj5gAX9mV4W7&_nc_ht=scontent-dfw5-2.xx&_nc_tp=7&oh=ef81458a48e6cdaf7cc335765488a3e4&oe=5ED19671)
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They look awesome
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The one on top was probably over 32oz :lol
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Yeah, the brine made all the difference in the world!
(https://i.imgur.com/n4QiCk0.jpg)
(https://i.imgur.com/mY3wChb.jpg?1)
This baby is like spicy, smokey, chicken, candy! I wouldn't change a thing.
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The skin is making my dick hard just looking at it.
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Tonight's dinner
(https://i.imgur.com/jzOZqRI.jpg)
Grilled Asian-marinated flank steak and pepper kebabs, saffron rice, oven roasted garlic-cauliflower. YUM
(https://i.imgur.com/LVFzQeD.jpg)
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The skin is making my dick hard just looking at it.
You sure it's not that hole in the slice?
But hell yes, that chicken looks amazing.
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This was from last weekend:
Smoked a chuck roast for about four hours, then covered in foil and braised in beef broth with red and green bell peppers, onions, and pepperoncinis.
Sliced it for Chicago style beef sandwiches topped with the peppers and onions from the braise and some hot giardiniera.
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/94777608_2862280730486270_6886749762989588480_n.jpg?_nc_cat=105&_nc_sid=110474&_nc_ohc=IJqhTMKV3KUAX-YLUuw&_nc_ht=scontent-iad3-1.xx&oh=caf3201131ba13544c740f30ec4cbcce&oe=5ED4FD7E)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/94258215_2862470403800636_7844764135580499968_n.jpg?_nc_cat=111&_nc_sid=110474&_nc_ohc=nFvALLXQXYgAX92_pyN&_nc_ht=scontent-iad3-1.xx&oh=d63b5aa4e06b303e047251ab55b4d589&oe=5ED3E686)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/94621874_2862470253800651_4612241727065948160_n.jpg?_nc_cat=104&_nc_sid=110474&_nc_ohc=pgsSjzIMnsUAX9y56xZ&_nc_ht=scontent-iad3-1.xx&oh=d98147c3dd97507370416f6f3e1ccd3d&oe=5ED4408D)
And here's a shot of my home-built grill table:
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/94333456_2862470353800641_7509295823616737280_n.jpg?_nc_cat=101&_nc_sid=110474&_nc_ohc=Do2azqNSGA0AX8l2Swm&_nc_ht=scontent-iad3-1.xx&oh=89dca0aeff84d3eeba1eb28d17fe43ea&oe=5ED7490E)
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Did you make that Weber work station from scratch? I love it.
Food looks good too!
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Did you make that Weber work station from scratch? I love it.
Food looks good too!
Yes, designed and built it myself.
A lot of people make tables with holes to drop the kettle in and mount. I was given this counter top and wanted to incorporate it, which wasn't big enough to cut in a full hole. Also, wanted to keep the kettle intact.
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This was my cook yesterday while convalescing in the backyard watching golf.
(https://i.imgur.com/T1Lon8F.jpg)
(https://i.imgur.com/VnySM7C.jpg?1)
(https://i.imgur.com/U1yJYIy.jpg?1)
Applewood smoked, stuffed, pork loin roast. Probably my best cook yet on the new smoker/grill.
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As an update to my experience with the Masterbuilt 560 Gravity Series, charcoal smoker, I've had a niggling problem with the switches for the three doors. I've actually had to bypass the lid switch for the top of the charcoal hopper. The company is going to warranty the switches, but they are out of them and aren't sure when they'll get a supply of them.
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Damn. That looks awesome. I've made bacon-wrapped pork loin a handful of times. The last time I made it, I smoked the loin at like 160 by itself for a half hour, and then I wrapped it in bacon. It allowed for some of that smoke to really penetrate before restricting it with the bacon layer. It came out great. I've never tried to stuff one though. What'd you put in it?
Sucks about your smoker's switches. It always seems like the cheapest parts are the ones to cause the biggest headaches. Humans have been manufacturing switches for how long now? How have we still not gotten them down yet :lol
At least it's a problem with a work around though. That's one of the reasons I like to have my chonker of an offset stick burner on standby. I only use it maybe 4-8 times a year, but I like knowing that if my pellet grill's cpu or heating element decides to take a dump, I can have a backup plan.
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What'd you put in it?
Roasted Anaheim peppers, onion, garlic, sriracha, cream cheese, salt, pepper, and bread crumbs (just enough to make it cakey).
Oh, also, if you make the bacon weave; I've learned that the really thin, cheap bacon is best. Thick cut, premium bacon takes too long to render down and is prone to catching fire. :)
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I forgot to post my cook from the weekend before last. I had all three of my grills running at once, something I've wanted to do for a while :lol It was a good day.
I hate having to work a weekend job, but I get a 30% employee discount. That comes in handy when it comes to good BBQ. The store I work in has a butcher shop that's got some of the best beef and pork in the area (I work as a chef in their catering department).
(https://i.imgur.com/ppH2ZP5.jpg)
Not a grilling item, but still and essential to any self-respecting BBQ.
(https://i.imgur.com/Exdl3OLl.jpg)
Charcoal chimneys are one of humanity's greatest achievements.
(https://i.imgur.com/E4K2465l.jpg)
(https://i.imgur.com/o26moqRl.jpg)
My offset
(https://i.imgur.com/d4rSp4w.jpg)
Beef Ribs
(https://i.imgur.com/Jw3qpQS.jpg)
(https://i.imgur.com/Z8fbLvH.jpg)
Pork Ribs (yeah, I was lazy and didn't swap out my foil)
(https://i.imgur.com/ldrjXyL.jpg)
(https://i.imgur.com/eTK58Ro.jpg)
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Yum!
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Very nice both Chino and Podaar
The girl I've been seeing apparently makes some bangin ribs so we will be grilling those this weekend, I'll have to take pics. I've never attempted to make my own ribs before. Also being a noob to making my own steaks, I saw some beef for the first itme in awhile at the grocery store. Not much options, but figured, what the hell, it's been awhile... so I grabbed a cheap chuck steak. Nothing special, but I grilled it last night and it was really enjoyable. I'm thinking maybe it's time I get a bit more experience with steak and ribs. Not going to invest in a smoker, but just get my hands a little wet with some foods I don't typically grill.
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Very nice both Chino and Podaar
The girl I've been seeing apparently makes some bangin ribs so we will be grilling those this weekend, I'll have to take pics. I've never attempted to make my own ribs before. Also being a noob to making my own steaks, I saw some beef for the first itme in awhile at the grocery store. Not much options, but figured, what the hell, it's been awhile... so I grabbed a cheap chuck steak. Nothing special, but I grilled it last night and it was really enjoyable. I'm thinking maybe it's time I get a bit more experience with steak and ribs. Not going to invest in a smoker, but just get my hands a little wet with some foods I don't typically grill.
:metal
This man will teach you everything you need to know about steaks. He's a joy to watch.
https://www.youtube.com/channel/UCfE5Cz44GlZVyoaYTHJbuZw/videos
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Good looking cooks guys. Regarding the bacon weave, I have found the same with the thin cheap bacon, and another trick I use is when done with the weave, lay a piece of plastic wrap over it and lightly tap with a meat mallet, it tightens up all the joints between the pieces nicely.
I'll be jumping on the smoked queso bandwagon tonight. If you follow any kind of BBQ social media groups or YouTube channels, it has been the craze over the last week or so. I must have seen at least 50 posts of people making it.
Apparently it all started with this video from Meat Church:
https://youtu.be/4bhmC-FHNn4 (https://youtu.be/4bhmC-FHNn4)
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That looks sooo good chino :metal
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As I said I was going to do two posts up, I made the smoked queso this past weekend.
Absolutely amazing!
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/104267225_2979680748746267_4989127053727945689_n.jpg?_nc_cat=110&_nc_sid=8bfeb9&_nc_ohc=sVXcSNOIVswAX_iAtYx&_nc_ht=scontent-iad3-1.xx&oh=b1c029d98a6053cd0df55fe17d4d3e7f&oe=5F0E381D)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/103966350_2979680892079586_8681326716779463367_n.jpg?_nc_cat=100&_nc_sid=8bfeb9&_nc_ohc=nLXB4-rgr_4AX9DiDwC&_nc_ht=scontent-iad3-1.xx&oh=585e0ae0f5dd2b12d7ffcf7d0d3a7840&oe=5F113DCB)
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/104097914_2979680828746259_6505850366308150532_n.jpg?_nc_cat=107&_nc_sid=8bfeb9&_nc_ohc=IspWq-FElNIAX9JhfSs&_nc_ht=scontent-iad3-1.xx&oh=3970a2c5974c044941b503fc8ba56e5a&oe=5F0FF245)
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Nice, what's in the queso? That seems like something I could throw together especially since I have this big block of velveeta cheese here.
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Nice, what's in the queso? That seems like something I could throw together especially since I have this big block of velveeta cheese here.
I posted the original YouTube video that started the craze a few posts above, but it is:
A large block of Velveeta
8 oz. smoked gouda
1 lb browned breakfast sausage
2 cans Rotelle
1 can cream of mushroom soup
Smoke at 350, stirring every 15-20 min. or so, for 45 min.
(I cut the amounts in half in my pics above)
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That looks amazing. Did you buy smoked Gouda, or did you smoke it yourself? I love cold smoking cheese.
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That looks amazing. Did you buy smoked Gouda, or did you smoke it yourself? I love cold smoking cheese.
Haven't tried cold smoking cheese yet. This was purchased.
Let me add, if anybody makes this queso, save the leftovers for mac-n-cheese. My wife made it the next day and it was fantastic!
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Normally I'm one to go with Mexican chorizo in my queso. I've got nothing against Jimmy Dean in queso, I just think chorizo is better. I'm not sure how that would work with the smoke, though. Breakfast sausage might very well be the better option here. I'm having a hard time imagining it in my head. Wouldn't mind finding out, though.
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Nice, what's in the queso? That seems like something I could throw together especially since I have this big block of velveeta cheese here.
I posted the original YouTube video that started the craze a few posts above, but it is:
A large block of Velveeta
8 oz. smoked gouda
1 lb browned breakfast sausage
2 cans Rotelle
1 can cream of mushroom soup
Smoke at 350, stirring every 15-20 min. or so, for 45 min.
(I cut the amounts in half in my pics above)
Rotelle? I have heard of wagon wheel pasta referred to as that, but I'm not seeing it in your queso. Are you referring to something else? Also, do you cook the sausage before putting it in the foil pan with everything else?
I am cooking for my dad this Sunday and want to make this as a side.
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I think the Rotelle he is refering to is a brand name of canned diced tomatoes and chilis, which makes sense for this dish. Looks fantastic by the way!
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I think the Rotelle he is refering to is a brand name of canned diced tomatoes and chilis, which makes sense for this dish. Looks fantastic by the way!
Yes, apparently I've been spelling it wrong...
(https://target.scene7.com/is/image/Target/GUEST_6b983b56-0cd5-4b1a-b744-80f3c0525e5b?wid=250&hei=250&fmt=webp)
It comes in various flavors and grades of heat.
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Normally I'm one to go with Mexican chorizo in my queso. I've got nothing against Jimmy Dean in queso, I just think chorizo is better. I'm not sure how that would work with the smoke, though. Breakfast sausage might very well be the better option here. I'm having a hard time imagining it in my head. Wouldn't mind finding out, though.
I've seen post of people doing this with all kinds of variations, ground beef with taco seasoning, fresh diced tomatoes and chilies, etc.
I think chorizo would be awesome in this.
And yes, the ground meat is browned and drained first.
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Local supermarket has brisket for $2.99/pound, down from $6.59/pound. Picked up a 20.5 pound brisket for $61. Outstanding. I don't think it will actually fit in my cabinet smoker, may have to get inventive with the normal propane grill in order to smoke this fucker. It's ENORMOUS.
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Local supermarket has brisket for $2.99/pound, down from $6.59/pound. Picked up a 20.5 pound brisket for $61. Outstanding. I don't think it will actually fit in my cabinet smoker, may have to get inventive with the normal propane grill in order to smoke this fucker. It's ENORMOUS.
Peanut butter and jealous. I've never seen brisket for under $6.49lb.
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Gonna be a god day. I'm babysitting the offset while watching The Grand Tour under the new gazebo. Might even have a beer or six.
I'm not going to be making that queso though, even though I bought all the stuff for it. My sister's boyfriend is coming tomorrow and is bringing pulled pork nachos. I don't want to over do the chips seeing as it's just going to be five of us.
(https://i.imgur.com/sOVcgyt.jpg)
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Oh that is fucking amazing Chino. Off topic but what episode of Grand Tour are you watching?
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Oh that is fucking amazing Chino. Off topic but what episode of Grand Tour are you watching?
I'm hopping through some of my favorite episodes. Just watched the three muscle cars in Detroit episode, and now I'm watching the one where they build John.
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Did you watch the boat special? That's probably my favorite fromnGT. They took a but of a turn to have the show feel less scripted.
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Did you watch the boat special? That's probably my favorite fromnGT. They took a but of a turn to have the show feel less scripted.
. Yeah, I loved that. I do miss the tent and individual car segments though. Clarkson said in an interview last week that Amazon has the new special done and ready for release. I expect it soon seeing as we're about six months since their boat special and they're suppose to release two per year.
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I'll be amped to see that. I'm in the middle of a top gear re-watch and I forgot how many brilliant segments they had. Those 3 really have a special chemistry about them
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I'll be amped to see that. I'm in the middle of a top gear re-watch and I forgot how many brilliant segments they had. Those 3 really have a special chemistry about them
Top Gear UK was a rare gem that I don't think could ever be replicated.
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(https://scontent.fbed1-1.fna.fbcdn.net/v/t1.0-9/107475273_10163769927250111_8930468049974343041_n.jpg?_nc_cat=108&_nc_sid=110474&_nc_ohc=THzAuzf-5iEAX9xSxw0&_nc_ht=scontent.fbed1-1.fna&oh=0c2833ce3ba5538544c8a0c972426976&oe=5F2A585C)
(https://scontent.fbed1-1.fna.fbcdn.net/v/t1.0-9/106924413_10163769927420111_3862946179750462180_n.jpg?_nc_cat=109&_nc_sid=110474&_nc_ohc=5S86XHazklEAX_CVis1&_nc_ht=scontent.fbed1-1.fna&oh=a4ee895a3358e240a6c557fee9248feb&oe=5F28CD63)
(https://scontent.fbed1-2.fna.fbcdn.net/v/t1.0-9/107368559_10163769927890111_4659377702816369556_n.jpg?_nc_cat=106&_nc_sid=110474&_nc_ohc=pS3Y-6evtiYAX89kww5&_nc_ht=scontent.fbed1-2.fna&oh=11770b321ddd326854477f0247ddc600&oe=5F2B4905)
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(https://scontent.fbed1-1.fna.fbcdn.net/v/t1.0-9/107475273_10163769927250111_8930468049974343041_n.jpg?_nc_cat=108&_nc_sid=110474&_nc_ohc=THzAuzf-5iEAX9xSxw0&_nc_ht=scontent.fbed1-1.fna&oh=0c2833ce3ba5538544c8a0c972426976&oe=5F2A585C)
(https://scontent.fbed1-1.fna.fbcdn.net/v/t1.0-9/106924413_10163769927420111_3862946179750462180_n.jpg?_nc_cat=109&_nc_sid=110474&_nc_ohc=5S86XHazklEAX_CVis1&_nc_ht=scontent.fbed1-1.fna&oh=a4ee895a3358e240a6c557fee9248feb&oe=5F28CD63)
(https://scontent.fbed1-2.fna.fbcdn.net/v/t1.0-9/107368559_10163769927890111_4659377702816369556_n.jpg?_nc_cat=106&_nc_sid=110474&_nc_ohc=pS3Y-6evtiYAX89kww5&_nc_ht=scontent.fbed1-2.fna&oh=11770b321ddd326854477f0247ddc600&oe=5F2B4905)
Excellent looking beef ribs, an item I have yet to attempt.
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No words necessary! :hefdaddy
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I'll be amped to see that. I'm in the middle of a top gear re-watch and I forgot how many brilliant segments they had. Those 3 really have a special chemistry about them
Top Gear UK was a rare gem that I don't think could ever be replicated.
I've introduced you guys to my oldest son in other threads, but Top Gear might be his all time favorite show.
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(https://scontent.fbed1-2.fna.fbcdn.net/v/t1.0-9/107368559_10163769927890111_4659377702816369556_n.jpg?_nc_cat=106&_nc_sid=110474&_nc_ohc=pS3Y-6evtiYAX89kww5&_nc_ht=scontent.fbed1-2.fna&oh=11770b321ddd326854477f0247ddc600&oe=5F2B4905)
Nice. Down here a restaurant would would sell those for $20-30 ea.
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If Chino opened a BBQ restaurant, I would absolutely go
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:heart :heart
@Barto - Getting good at BBQing has made me never want to go out and pay for BBQ again. Even if it's good, I can't justify $17 for a half rack of ribs, or a $14 for a pulled pork sandwich anymore.
I'm surprised people in your neck of the woods are willing to pay that (unless you're talking about tourists). I assumed with the cheap cost of beef in the region and BBQing practically being a pastime, people wouldn't be willing to support such prices.
I was toying with the idea of maybe opening a BBQ delivery business on the side instead of doing my catering job on Sunday. I was looking at the feasibility of getting something like the unit below and just delivering cooked meat. Not really catering per se (I wouldn't be setting up shop and serving). More like high-end delivery. Tell me how many briskets, pork butts, and racks of ribs you want, and I'll have them hot and delivered at that time, ready to be served to your guests. There's plenty of hoity toity people up this way that would pay $200+ for a fully cooked packer brisket without thinking twice about it, especially if it's legit BBQ.
(https://cdn.shopify.com/s/files/1/0298/8701/products/TS500_4_2048x.jpg?v=1568696276)
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:heart :heart
@Barto - Getting good at BBQing has made me never want to go out and pay for BBQ again. Even if it's good, I can't justify $17 for a half rack of ribs, or a $14 for a pulled pork sandwich anymore.
I'm surprised people in your neck of the woods are willing to pay that (unless you're talking about tourists). I assumed with the cheap cost of beef in the region and BBQing practically being a pastime, people wouldn't be willing to support such prices.
There's plenty of less expensive BBQ around here. The problem is that a couple of places down around Austin raised the bar in a big way, and that kind of quality has become expected. It doesn't come cheap, though. The best BBQ in Dallas comes from people who went down South to learn how to do it and opened places very similar, and you pay a premium for it. And this being Dallas there's a "trendy" factor, as well. Also, those guys all go and scarf up the best briskets they can find, and that's caused demand to explode, which drives the price up. I talked with the owner of Slow Bone, and he had to discontinue offering plate dinners because the cost of brisket was throwing off his margins. Better for everybody to pay by the pound.
And beef ribs are an oddball down here. Nobody eats pork ribs; all beef, all day. Yet like most BBQ they're priced by the pound. That's how you wind up with a $30 rib.
I was toying with the idea of maybe opening a BBQ delivery business on the side instead of doing my catering job on Sunday. I was looking at the feasibility of getting something like the unit below and just delivering cooked meat. Not really catering per se (I wouldn't be setting up shop and serving). More like high-end delivery. Tell me how many briskets, pork butts, and racks of ribs you want, and I'll have them hot and delivered at that time, ready to be served to your guests. There's plenty of hoity toity people up this way that would pay $200+ for a fully cooked packer brisket without thinking twice about it, especially if it's legit BBQ.
(https://cdn.shopify.com/s/files/1/0298/8701/products/TS500_4_2048x.jpg?v=1568696276)
The problem is in learning how to scale things. A recurring theme down here is that somebody starts off smoking fantastic meats in a trailer and decides to open up a proper restaurant, and suddenly his food sucks. He has to survive a good six months to get it ironed out. In your case it'd be different since you'd be scaling up to a trailer, but that's still the challenge.
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If Chino opened a BBQ restaurant, I would absolutely go
Would there be cones in the parking lot?
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Yeah, no doubt. It'd be more a hobby than anything with literally zero desire to open a restaurant of my own. I'm friends with a girl whose father has a side catering business. He works maybe 15 or so jobs a year, and he puts an extra $10k-$20k in his pocket as a result. Not a bad gig. A big problem guys run into when they make the leap to the BBQ restaurants is finding a reliable source of meat. They realize they suddenly need a ton of it, and they have to sacrifice on the quality to get enough to meet their demand at a profitable price point. It's easy to get a couple of briskets at a time at Restaurant Depot, but if you suddenly need to come up with 30 or 40 a day, every day, it could be a challenge depending on where you are. Keeping it small scale and not having the overhead of a building, a staff, etc.. goes a long way if you're not trying to make it your primary source of income.
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If Chino opened a BBQ restaurant, I would absolutely go
Would there be cones in the parking lot?
How else am I going to reserve my space from day-to-day?
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Yeah, no doubt. It'd be more a hobby than anything with literally zero desire to open a restaurant of my own. I'm friends with a girl whose father has a side catering business. He works maybe 15 or so jobs a year, and he puts an extra $10k-$20k in his pocket as a result. Not a bad gig. A big problem guys run into when they make the leap to the BBQ restaurants is finding a reliable source of meat. They realize they suddenly need a ton of it, and they have to sacrifice on the quality to get enough to meet their demand at a profitable price point. It's easy to get a couple of briskets at a time at Restaurant Depot, but if you suddenly need to come up with 30 or 40 a day, every day, it could be a challenge depending on where you are. Keeping it small scale and not having the overhead of a building, a staff, etc.. goes a long way if you're not trying to make it your primary source of income.
Pending on how legit you want your operation, also look into your state's laws on catering operations. Here in CA, you need to have a county inspected and passed kitchen, whether it's in a restaurant you own or a rented commisary kitchen. As to scaling it up for larger production, BBQ is one of the areas where it's a bit easier than other cuisines. Brining is easy in bulk (lexan container/trash can/cooler). Once you got a good rub, it's cake to make it in large batches, same with the sauce. and the smoker is pretty consistent if you know what you're doing with it. The only tricky part actually is good packaging and transportation, and keeping it on the up and up.
Those trailer smokers are fucking legit though, my buddy has a GatorPit and that thing does some god tier BBQ.
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You could set that up in a parking lot for a tailgate before a concert or sporting event (whenever they return to normal fan outings) and make bank I'd imagine
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You could set that up in a parking lot for a tailgate before a concert or sporting event (whenever they return to normal fan outings) and make bank I'd imagine
I'd imagine whatever venue it was would put a stop to that real, real quick.
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I'm pretty sure I've mentioned here that I work a catering job on the weekends and the place I work for has a butchers' shop that's got some of the best quality meat in the state. I could take or leave the job at this point, but as long as I'm an employee, I get a 20% discount on everything in the joint.
Every now and then you find a real treasure, a steak that looks down upon the other steaks in the case as peasants. I didn't even need steak when I came across these, but I ended up buying nine in total. These things were labeled as choice. CHOICE! At a quick glance, I thought we started carrying wagyu. I even asked the head butcher if they were mislabeled and he said no. I cooked two up over the weekend, and even just holding the steaks felt different. It's like the fat was starting to render just by the warmth of my fingers. They were freaking delicious.
(https://i.imgur.com/ZUqGXXm.jpg)
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Those look amazing. Kinda bummed you didn't post any of the final (cooked) product though.
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Those look amazing. Kinda bummed you didn't post any of the final (cooked) product though.
With purchasing 9 of them, I'm sure there's more opportunity for pics :lol
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I'll save some for a daytime cook so I can get pics. I did that last pair after dark and I didn't want to go inside just to take photos. I was hungry.
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I've been using the Anova sous vide gadget for the last two weeks or so. Have cooked filet mignon, skirt steak and sirloin steak. The tenderness is unreal.
I also just bought a Kamado Joe Classic II and waiting for delivery. I've grilling and smoking with an old Weber Kettle so it will be a decent upgrade.
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Shit's getting real. The Kamado Joe is being delivered tomorrow. Did this in the oven over the weekend.
(https://i.ibb.co/zSx877L/ribs.jpg) (https://ibb.co/Hr4NxxM)
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Filet Mignon from a couple of weeks ago using sous vide.
(https://www.dreamtheaterforums.org/boards/proxy.php?request=http%3A%2F%2Fi.imgur.com%2Fis43PsI.jpg&hash=a3fe4149a26174fd51e55b16c71d55e276bd30f1) (https://imgur.com/is43PsI)
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Awww man. Looking good. My stomach's growling now. I'm hitting Costco after work, might need to buy a BBQ item.
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Skirt steak from a month ago with sous vide. Sous vide skirt steak is the best thing you will ever try.
(https://i.imgur.com/SC1q7Pv.jpg)
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Smoked beef brisket from three weeks ago
(https://i.imgur.com/eNAJIFg.jpg)
Sorry about the food porn. I just learned how to host images :lol :rollin
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So I'm thinking about a Traeger Grill.
Any opinions? Too smokey?
I like the idea of 'set it and forget it' and I want to get back to keto eating and I want to cook in bulk.
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So I'm thinking about a Traeger Grill.
Any opinions? Too smokey?
I like the idea of 'set it and forget it' and I want to get back to keto eating and I want to cook in bulk.
I did my research before deciding on the Kamado. With the Kamado (or any ceramic grill), you can still cook with wood. I wanted to keep doing charcoal but still have the flexibility of using wood. I personally like to get involved a bit more than just set it and forget though. Seen some good deals on the Traegers at Costco so if you are a member, check them out. I believe they are having a sale right now since they are having in-store "demos".
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I've been looking at Kamado's and big green eggs. Did you consider the Big Green Egg? If so, why did you go with Kamado?
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I've been looking at Kamado's and big green eggs. Did you consider the Big Green Egg? If so, why did you go with Kamado?
Yes, I did consider the BGE. A coworker has one as well and I was able to ping him on some issues/questions that I had.
The Kamado Joe Classic II (the model that I decided to get) has an air hinge. The lid is heavy (for all of Kamado grills because they are made out of ceramic). That was one factor. BGE doesn't have a sliding ash tray which makes it harder to clean. I believe the new combos have a cart to roll the BGE but before, they didn't. You would have to buy it separately. The BGE doesn't include a heat deflector, so that's another thing you needed to buy. The felt gaskets of the BGE wear out faster than the mesh gaskets on the Joe Classic but those depend on how you use it based on what I read and heard from my colleague at work. The Joe has multi-level accessories included for cooking while the BGE just includes one. I feel you get more bang for your buck with the Joe Classic II than a similar sized BGE.
https://www.bbqguys.com/bbq-learning-center/comparisons/big-green-egg-vs-kamado-joe
https://www.exploringlifesmysteries.com/kamado-joe-vs-big-green-egg-vs-primo-vs-vison-vs-weber-vs-pit-boss-vs-broil-king-keg/
The gaskets, the air hinge and the included multi-level accessory was what sold me.
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So I'm thinking about a Traeger Grill.
Any opinions? Too smokey?
I like the idea of 'set it and forget it' and I want to get back to keto eating and I want to cook in bulk.
There are several models/brands I'd recommend before Traeger. Traeger makes a good product and pretty much set the bar, but I feel in the last year or two they've fallen behind the curve.
What's your price range?
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So I'm thinking about a Traeger Grill.
Any opinions? Too smokey?
I like the idea of 'set it and forget it' and I want to get back to keto eating and I want to cook in bulk.
There are several models/brands I'd recommend before Traeger. Traeger makes a good product and pretty much set the bar, but I feel in the last year or two they've fallen behind the curve.
What's your price range?
Price range is between 500 to 800 but I would spend more if I thought it was justified.
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So I'm thinking about a Traeger Grill.
Any opinions? Too smokey?
I like the idea of 'set it and forget it' and I want to get back to keto eating and I want to cook in bulk.
There are several models/brands I'd recommend before Traeger. Traeger makes a good product and pretty much set the bar, but I feel in the last year or two they've fallen behind the curve.
What's your price range?
Price range is between 500 to 800 but I would spend more if I thought it was justified.
I've heard stellar things about this brand, and this model in particular: https://grillagrills.com/grills/silverbac-wood-pellet-grill/
I think that might be my next grill.
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So I'm thinking about a Traeger Grill.
Any opinions? Too smokey?
I like the idea of 'set it and forget it' and I want to get back to keto eating and I want to cook in bulk.
There are several models/brands I'd recommend before Traeger. Traeger makes a good product and pretty much set the bar, but I feel in the last year or two they've fallen behind the curve.
What's your price range?
Price range is between 500 to 800 but I would spend more if I thought it was justified.
I've heard stellar things about this brand, and this model in particular: https://grillagrills.com/grills/silverbac-wood-pellet-grill/
I think that might be my next grill.
I'll check it out. Thanks for the head's up! :tup
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Have heard great reviews on using sous vide with short ribs. Takes 48 hrs to cook so I'll be starting this on Friday for a Sunday lunch/dinner.
This is the setup I use for sous vide. I do seal the opening with plastic and towel on top.
(https://i.imgur.com/LYNIAFz.jpg)
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I need to get me one of those.
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Um, yeah. So every attempt I've made for ribs with sous vide (admittedly only twice) didn't work out so well. There's just something wrong with the fat not rendering properly...it comes out kinda slimy, for lack of a better word. The flavor is good, and the meat is tender, but the fat ribbons just aren't right. I hope yours turns out better.
For me, sous vide is really only handy for fish, and if your doing a lot of tenderloins for company.
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I need to get me one of those.
They usually run at $199. Amazon and/or Target have frequent sales at $149. I have the Honey extension installed in the browser and alerts me when prices go down. I got it for $119.
It's not for everyone because it does take a long time to cook stuff, plus prep and refrigeration time. The skirt steak takes 2-4 hours to cook plus the short time searing. So you are patient, this will be good for you. Otherwise, I would stay away from it.
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Um, yeah. So every attempt I've made for ribs with sous vide (admittedly only twice) didn't work out so well. There's just something wrong with the fat not rendering properly...it comes out kinda slimy, for lack of a better word. The flavor is good, and the meat is tender, but the fat ribbons just aren't right. I hope yours turns out better.
For me, sous vide is really only handy for fish, and if your doing a lot of tenderloins for company.
I got into sous vide for a little while. I mainly used it for meal prepping chicken.
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Um, yeah. So every attempt I've made for ribs with sous vide (admittedly only twice) didn't work out so well. There's just something wrong with the fat not rendering properly...it comes out kinda slimy, for lack of a better word. The flavor is good, and the meat is tender, but the fat ribbons just aren't right. I hope yours turns out better.
For me, sous vide is really only handy for fish, and if your doing a lot of tenderloins for company.
I got into sous vide for a little while. I mainly used it for meal prepping chicken.
And chicken, good call. :)
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So I found someone about 10 minutes away selling one of these NIB for $45. I'm going to pick it up after work. I'm most excited to cook chicken with it. I can't wait to try steaks as well.
https://www.amazon.com/Instant-Pot-SSV800-Accu-Circulator/dp/B07898VZN9/ref=sr_1_2?dchild=1&keywords=instant+pot+accu+slim&qid=1596735204&sr=8-2
So what's the deal with a lid when it comes to using one of these devices? Can I just put the unit in a pasta pot with no lid?
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So what's the deal with a lid when it comes to using one of these devices? Can I just put the unit in a pasta pot with no lid?
Yes, I use a normal pot. Mine has a clamp and you can attach it to the pot. You still have to seal it though to keep the steam it generates. I do it with the plastic wrap and then a tower on top. No problem. Take a look at the picture below for my setup. It's just a normal deep pot.
Just make sure you put something between the pot and the table since it will get hot and the finish of your table top surface might get damaged. I use the small spacer/rack thingy that came with an Instant-pot.
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Yup. Okay. I'm 100% onboard with sous vide. I did a pair of 1.5" Niman Ranch boneless ribeyes last night. Best steak I've made to date. No questions. I cooked them at 129°F for 2.5 hours and then seared the shit out of them over some lump charcoal.
Unreal.
Didn't get a great money shot though. I was outside at night and didn't want to go in just for a photo shoot.
(https://i.imgur.com/ufoo0R6.jpg)
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Oh god, Chino's going down the long dark hole of sous vide cooking. Hope we get him back....
All sorts of things work with it well. Actually fish are my least favorite to do. At the hotel we had the large bin machines, so we could do massive scale items like all our holiday turkey dark meat. Strip the thighs off the bird, debone, season roll and tie. Bag and cook it for about 6 hours, then a high heat sear on a flat top or stove. Almost as good as a deep fried bird. Lamb legs are killer too.
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Never tried sous vide... but now I know what I’m adding to my birthday/Christmas list.
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Yup. Okay. I'm 100% onboard with sous vide. I did a pair of 1.5" Niman Ranch boneless ribeyes last night. Best steak I've made to date. No questions. I cooked them at 129°F for 2.5 hours and then seared the shit out of them over some lump charcoal.
Unreal.
Didn't get a great money shot though. I was outside at night and didn't want to go in just for a photo shoot.
(https://i.imgur.com/ufoo0R6.jpg)
Oh yeah!!!! :metal :metal
Sous vide is unreal. Skirt steak cooks pretty well with sous vide.
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Have any of you guys tried butcher box? https://www.butcherbox.com/
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Oh god, Chino's going down the long dark hole of sous vide cooking Pabst :lol. Hope we get him back....
FIFY
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I am offended, Sir!
That Pabst belonged to my friend. I was enjoying a Heineken.
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:lol just messing with you, the meat looks delicious, and I love Heineys
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.
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My mouth is starting to water thinking about tomorrow. I took the day off from work and will be spending it cooking. I've got beef ribs, NY strips, pork belly burnt ends, and mac & cheese on the menu. It's been a while since I've had a good cook day :metal
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Starting the sous vide for 48 hrs for this short ribs. Glazed in shallot and red wine sauce. I'll post an update on Sunday night. I'll probably smoke a brisket since the Kamado already arrived so if I for the smoke, I'll post an update as well.
This recipe starts with the searing and sautéing the shalots and doing the glaze.
(https://i.imgur.com/eHJta0i.jpg)
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The fire gods came together yesterday and blessed my buddies and I with some BBQ.
(https://i.imgur.com/RIacaEY.jpg)
I want someone to look at me the way I look at my meat.
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Starting the sous vide for 48 hrs for this short ribs. Glazed in shallot and red wine sauce. I'll post an update on Sunday night. I'll probably smoke a brisket since the Kamado already arrived so if I for the smoke, I'll post an update as well.
What's your plan after they come out of the sous vide?
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Starting the sous vide for 48 hrs for this short ribs. Glazed in shallot and red wine sauce. I'll post an update on Sunday night. I'll probably smoke a brisket since the Kamado already arrived so if I for the smoke, I'll post an update as well.
What's your plan after they come out of the sous vide?
Curious as well, never used sous video for short ribs, I prefer a solid braise.
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The fire gods came together yesterday and blessed my buddies and I with some BBQ.
(https://i.imgur.com/RIacaEY.jpg)
I want someone to look at me the way I look at my meat.
Shit boy - I'll look at you any way you want as long as I can get some of that BBQ! :metal
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Starting the sous vide for 48 hrs for this short ribs. Glazed in shallot and red wine sauce. I'll post an update on Sunday night. I'll probably smoke a brisket since the Kamado already arrived so if I for the smoke, I'll post an update as well.
What's your plan after they come out of the sous vide?
The searing was done first and then the sous vide. After the sous vide, need to strain the juices, put them in a pan at medium heat and add red wine for the glaze. 23 hrs to go.
You can still braise them using sous vide with higher temps and shorter cooking time.
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The fire gods came together yesterday and blessed my buddies and I with some BBQ.
(https://i.imgur.com/RIacaEY.jpg)
I want someone to look at me the way I look at my meat.
Damn Bri!! You’re 1/2 the man you used to be! :tup
And dat meat!!! :hefdaddy :hefdaddy
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So 1st smoke with the Kamado had mixed results. The brisket I used had several thin areas (very thin) and those came out dry and burnt. The thicker, middle part was fantastic. Just a typical Texas style rub (salt, pepper, paprika). With the remaining heat, we decided to heat up a bunch of Hatch peppers.
(https://i.imgur.com/KOc6CE1.jpg)
This is how the short ribs came out with the sous vide
(https://i.imgur.com/g0yxsTR.jpg)
The sauce is very tasty, the meat is super tender. No regrets here even with the 48 hrs that it took to cook.
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The fire gods came together yesterday and blessed my buddies and I with some BBQ.
(https://i.imgur.com/RIacaEY.jpg)
I want someone to look at me the way I look at my meat.
That is a good-looking BBQ board right there!
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Week 2 with the Kamado Joe. Everything came out better than the 1st try. Felt like the brisket needed it be a bit more moist but it was very tender. Sausage was a blend of pork meat and Hatch chile from NM.
(https://i.imgur.com/TCZiuRH.jpg)
(https://i.imgur.com/U9E5WKv.jpg)
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How long did you have the brisket on there? I want a bite of that sausage. I love it when the casing gets some of that burn on it. How are you liking the Kamado? I might splurge on one next spring.
(https://i.redd.it/kxyb4260ndj51.png)
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:lol
Damn Brian you look great (not being gay) with that weight loss and these meat platters got me salivating
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:lol I said to my buddy "I need you to take a pic of me. I need new photos for Tinder"
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Hell yea :metal
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How long did you have the brisket on there? I want a bite of that sausage. I love it when the casing gets some of that burn on it. How are you liking the Kamado? I might splurge on one next spring.
This one smoked for 4 hours at 250F. Wish I could have left it a bit longer to get a bit more tenderness. But meat thermometer showed the meat temp was at 215F so I pulled it out.
Can't complain about the Kamado. The temperature is pretty constant and holds heat it for long periods of time. I finished smoking this brisket in 4 hrs and closed all the vents to let the fire die, and it took about 4 more hours to completely extinguish. Haven't used it for grilling (hope to grill this weekend). I'll keep posting feedback in this thread.
I do recommend it getting it from Costco. Obviously you get the better warranty using Costco but when they sell it, it's about 200 bucks cheaper than Amazon or other retailers and include the cover.
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Decided to go low and slow this time around for bbq brisket. Smoked at 220F using the kamado for 8 hours with just a salt and pepper rub. I'm going to crank it up a notch and get a better marbled brisket like wagyu.
(https://i.imgur.com/ZV8h2IL.jpg)
Mission accomplised! Moist and tender with a nice bark on it.
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I thought Chino was darker skinned. He's awful white in that picture.
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I thought Chino was darker skinned. He's awful white in that picture.
Sorry to disappoint!
:rollin :rollin
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On a tangential note, I tried making smashburgers for the very first time and have to say it's so much easier than grilling them. I don't know if I'll ever go back to grilling burgers the traditional way. This way was so much easier and quicker. And so tender and juicy as well. Just used pink salt and pepper while cooking and it was sublime.
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On a tangential note, I tried making smashburgers for the very first time and have to say it's so much easier than grilling them. I don't know if I'll ever go back to grilling burgers the traditional way. This way was so much easier and quicker. And so tender and juicy as well. Just used pink salt and pepper while cooking and it was sublime.
I freaking love smash burgers. I know it's probably sacrilege to some, but I like putting it on white bread grilled in a buttered pan... basically a grilled cheese sandwich with smashed burger in it.
(https://www.realmomkitchen.com/wp-content/uploads/2012/03/Sloppy-Grilled-Cheese.jpg)
#drool
I love burgers, but rarely ever make them myself. I suck at them. So when I do, I do it smash style because it's so forgiving.
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That looks amazing, I don't mind it on regular white bread. The type of bread makes a world of a difference and I don't mind it if it's a bun or just a regular loaf.
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On a tangential note, I tried making smashburgers for the very first time and have to say it's so much easier than grilling them. I don't know if I'll ever go back to grilling burgers the traditional way. This way was so much easier and quicker. And so tender and juicy as well. Just used pink salt and pepper while cooking and it was sublime.
I've never heard of this. What is involved in "making smashburgers"?
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On a tangential note, I tried making smashburgers for the very first time and have to say it's so much easier than grilling them. I don't know if I'll ever go back to grilling burgers the traditional way. This way was so much easier and quicker. And so tender and juicy as well. Just used pink salt and pepper while cooking and it was sublime.
I've never heard of this. What is involved in "making smashburgers"?
You basically take a ball of minced/chopped meat and place it on the grill/pan/skillet. and then smoosh it with a pot or a weight ("Smash") until it's really spread out and cook book sides. Takes like barely a couple of mins. Add any seasoning you like. I had read about it and seen it a few places on the internet so was curious to try it out myself.
This is the video I saw when I first searched for it on youtube
https://www.youtube.com/watch?v=Wwgn5k_TzKM (https://www.youtube.com/watch?v=Wwgn5k_TzKM)
Super easy stuff.
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On a tangential note, I tried making smashburgers for the very first time and have to say it's so much easier than grilling them. I don't know if I'll ever go back to grilling burgers the traditional way. This way was so much easier and quicker. And so tender and juicy as well. Just used pink salt and pepper while cooking and it was sublime.
I've never heard of this. What is involved in "making smashburgers"?
You basically take a ball of minced/chopped meat and place it on the grill/pan/skillet. and then smoosh it with a pot or a weight ("Smash") until it's really spread out and cook book sides. Takes like barely a couple of mins. Add any seasoning you like. I had read and seen a few places on the internet so was curious to try it out myself.
This is the video I saw when I first searched for it on youtube
https://www.youtube.com/watch?v=Wwgn5k_TzKM (https://www.youtube.com/watch?v=Wwgn5k_TzKM)
Super easy stuff.
Cool! I'll check it out. Thanks.
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If you guys have time, watch the series Chef's Table- BBQ on Netflix, it'll give you culinary boners you didn't even know you had. Fantastic stuff.
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Cool! I'll check it out. Thanks.
Oh, damn...best fucking burger I ever made! I put my cast iron griddle on my gas grill. Brioche buns from the store (my son was going to make homemade buns, but it's too damn hot to turn on the oven). Salt, pepper, onion powder, garlic powder and a pinch of paprika. I watched the video above and one by a guy named Guga. So damn good! The picture doesn't do it justice.
(https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-0/p526x296/118838864_10218990825022153_5302490361154867210_o.jpg?_nc_cat=111&_nc_sid=8bfeb9&_nc_ohc=tNgkuibz7dsAX-la9Be&_nc_oc=AQlYTYSk_VQHjbji8n8auHDTZOXgXZ8O2FYLAHBlc9Ny2USgC6ThnJOspNdyBoGzbHg0wOE8_Iee6nY6D54xDOe8&_nc_ht=scontent-lax3-2.xx&tp=6&oh=2459e7593d0e1524a82962e0ac932307&oe=5F7B94BD)
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Cool! I'll check it out. Thanks.
Oh, damn...best fucking burger I ever made! I put my cast iron griddle on my gas grill. Brioche buns from the store (my son was going to make homemade buns, but it's too damn hot to turn on the oven). Salt, pepper, onion powder, garlic powder and a pinch of paprika. I watched the video above and one by a guy named Guga. So damn good! The picture doesn't do it justice.
(https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-0/p526x296/118838864_10218990825022153_5302490361154867210_o.jpg?_nc_cat=111&_nc_sid=8bfeb9&_nc_ohc=tNgkuibz7dsAX-la9Be&_nc_oc=AQlYTYSk_VQHjbji8n8auHDTZOXgXZ8O2FYLAHBlc9Ny2USgC6ThnJOspNdyBoGzbHg0wOE8_Iee6nY6D54xDOe8&_nc_ht=scontent-lax3-2.xx&tp=6&oh=2459e7593d0e1524a82962e0ac932307&oe=5F7B94BD)
Awesome! Looks great. I was in mood to make burgers again but decided to make pasta instead. Last time I didn't grill it on a cast iron pan I will next time. I fucking love Brioche buns.
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Nice! Looks stellar.
Guga is the shit. I love that guy. He's got a separate sous vide channel of equal quality that also has over a million subscribers. He makes awesome content and drops 4-6 videos a week between the two.
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Nothing more American that Brian is up before 6am on Labor Day talking about burgers. :lol
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I also cooked yesterday but I smoked them first for an hour and then seared them. My twist: I let the ground sirloin soak with Shiner Bock beer plus salt, pepper, garlic and cayenne pepper for 24 hours. :tup
I also smoked chicken breasts using cherry wood with a local chicken fajita seasoning. They came out a bit dry but full of flavor.
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Since Cali isn't smokey enough as is, thought I'd add to the problem with some smoked chicken legs. Used the Smokin Guns rub, same brand sauce on side. Really thinking about properly developing my own rub, I've done some good ones at work.
(https://scontent-atl3-2.xx.fbcdn.net/v/t1.15752-9/119593655_352036049260736_2736603900763252965_n.jpg?_nc_cat=106&_nc_sid=b96e70&_nc_ohc=i3PqHMMNaSsAX8WVECo&_nc_ht=scontent-atl3-2.xx&oh=49d4982db0e3b5d166937701886cf951&oe=5F86B1C1)
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Yum. People really love their beef but chicken is my go to meat. Love chicken leg quarters, so good and that looks delish.
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Looks killer, RJ. Let me know when you've got some rub down. I'll throw that on some meat.
When you do quarters like the ones above, do you let them dry overnight uncovered in the fridge?
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Cool! I'll check it out. Thanks.
Oh, damn...best fucking burger I ever made! I put my cast iron griddle on my gas grill. Brioche buns from the store (my son was going to make homemade buns, but it's too damn hot to turn on the oven). Salt, pepper, onion powder, garlic powder and a pinch of paprika. I watched the video above and one by a guy named Guga. So damn good! The picture doesn't do it justice.
(https://scontent-lax3-2.xx.fbcdn.net/v/t1.0-0/p526x296/118838864_10218990825022153_5302490361154867210_o.jpg?_nc_cat=111&_nc_sid=8bfeb9&_nc_ohc=tNgkuibz7dsAX-la9Be&_nc_oc=AQlYTYSk_VQHjbji8n8auHDTZOXgXZ8O2FYLAHBlc9Ny2USgC6ThnJOspNdyBoGzbHg0wOE8_Iee6nY6D54xDOe8&_nc_ht=scontent-lax3-2.xx&tp=6&oh=2459e7593d0e1524a82962e0ac932307&oe=5F7B94BD)
I've always been an ass man myself but I have always said the key to a good burger is all about the bun! :metal
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I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.
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Oh totally
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I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.
That's actually a pretty good idea. Seems like it might make you look like a douche, though.
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I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.
That's actually a pretty good idea. Seems like it might make you look like a douche, though.
:lol :lol
I can see that. I don't go out of my way to do it, but I bundle it with my offer. A couple days out I'll say something like "Hey man, you guys needs me to bring anything this weekend? Anything in particular - rolls, chips, dips, cutlery, etc..?"
Rolls usually hits because it's something that people don't buy too far out in advanced because they don't want them to go stale.
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I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.
That's actually a pretty good idea. Seems like it might make you look like a douche, though.
A douche with good taste though! Besides, bring a 12 pack and a bottle of Fireball and ain't nobody gonna care anyway.
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I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.
Couldn't agree more. Spot on.
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I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.
It depends on the style of burger for me too. If I'm grilling up some thick burgers or beer-can burgers, give me a nice brioche, or kaiser style hard roll. even a pretzel bun sometimes.
But for a thin smashed burger like the ones discussed above and shown below, I prefer a basic Martin's potato roll.
(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/70589759_2402756886438659_3684424719777398784_n.jpg?_nc_cat=104&_nc_sid=8bfeb9&_nc_ohc=EkJ4BlgSLNIAX8vZseu&_nc_ht=scontent-ort2-1.xx&oh=73a63d51e360a89e0cbd9c570d79ff24&oe=5F887243)
(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/71066802_2402756919771989_4963427570633670656_n.jpg?_nc_cat=101&_nc_sid=8bfeb9&_nc_ohc=djW5ya0UL4YAX-IwJle&_nc_ht=scontent-ort2-1.xx&oh=244ca7c671e82f04067c57f9dae1fbfc&oe=5F873D23)
(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/71101382_2402756999771981_7847523312765763584_n.jpg?_nc_cat=102&_nc_sid=8bfeb9&_nc_ohc=URy-clyi0CkAX-ae_gg&_nc_oc=AQktdFvd3AcWWkmb63pESjCVKKrQFc5sPERPJgdl8t26ITJCc4grGDAUJ6Ni3bqcNbAZv6ub_mSsT2IYt2kejTIv&_nc_ht=scontent-ort2-1.xx&oh=420887d9eb545cb5ea6558c8587083f7&oe=5F898737)
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even a pretzel bun sometimes.
I've been doing my grocery shopping at the new Lidl near me lately. They make fresh pretzel buns and are sooo good. I've been making burgers on them lately and I love it.
Here's from last weekend
(https://pbs.twimg.com/media/Ehu8tMxXsAQWtDc?format=jpg&name=medium)
and since the Big10 is back, my spatula:
(https://pbs.twimg.com/media/Ehxee9JXYAA1mx6?format=jpg&name=large)
:metal :metal
BTW, your burgers and tots look delish as well
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I'm a sucker for a good tot. It's my favorite way to fry a potato. Sometimes I get really naughty and put them in my mac and cheese or on my burger.
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even a pretzel bun sometimes.
I've been doing my grocery shopping at the new Lidl near me lately. They make fresh pretzel buns and are sooo good. I've been making burgers on them lately and I love it.
Here's from last weekend
(https://pbs.twimg.com/media/Ehu8tMxXsAQWtDc?format=jpg&name=medium)
and since the Big10 is back, my spatula:
(https://pbs.twimg.com/media/Ehxee9JXYAA1mx6?format=jpg&name=large)
:metal :metal
BTW, your burgers and tots look delish as well
Thanks.
Lidl is about the only place I can find a decent pretzel bun around here lately also. My parents were German immigrants and Dad used to get good ones at the local German butcher, but that was 30-40 years ago.
Here's a Bratwurst beer-can burger on one from a month or so back:
(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/102664156_2963904826990526_7382750608616095729_n.jpg?_nc_cat=111&_nc_sid=8bfeb9&_nc_ohc=zyL-NW8vdCAAX8_9jy3&_nc_ht=scontent-ort2-1.xx&oh=1fe737f14cbda8b13175951314e98505&oe=5F86CDB5)
Oh, and, GO BUCKEYES! ;D
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wow you just knocked yourself down a peg :biggrin:
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Looks killer, RJ. Let me know when you've got some rub down. I'll throw that on some meat.
When you do quarters like the ones above, do you let them dry overnight uncovered in the fridge?
I buy air chilled, either Mary's or Rocky Jr's out here, not sure what brands you guys got, but the cost difference is minimal compared to the quality difference. I can see where drying could help the skin's crispness, but honestly with these birds I really don't see it necessary.
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I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.
It depends on the style of burger for me too. If I'm grilling up some thick burgers or beer-can burgers, give me a nice brioche, or kaiser style hard roll. even a pretzel bun sometimes.
But for a thin smashed burger like the ones discussed above and shown below, I prefer a basic Martin's potato roll.
Those burgers look STELLAR my friend. I'm a sucker for onions on my burgers. Sometimes IN my burgers.
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I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.
:tup :tup
I'm a sucker for onions on my burgers. Sometimes IN my burgers.
I'm the exact opposite. There's just something about getting a CRUNCH when you bite into a burger that makes me cringe....
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I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.
It depends on the style of burger for me too. If I'm grilling up some thick burgers or beer-can burgers, give me a nice brioche, or kaiser style hard roll. even a pretzel bun sometimes.
But for a thin smashed burger like the ones discussed above and shown below, I prefer a basic Martin's potato roll.
Those burgers look STELLAR my friend. I'm a sucker for onions on my burgers. Sometimes IN my burgers.
Oh man, I love onion on a burger. I made that same pretzel burger two weeks in a row, but the first time I didn't have onion and the second time I used some raw red onion and it made such a huge difference in taste. Soooo good.
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I think that holds true for all sandwiches, hot or cold. It's so easy to make an amazing sandwich just mediocre because of the bread selection. I hate (choosing beggar here, I know) when I go to a cookout and see that the person hosting spent hundreds of dollars on grill food but then went with the cheapest rolls and buns they could find. I almost always offer to bring bread if I'm going to such an event where people are expected to bring stuff. The roll can make or break the plate.
:tup :tup
I'm a sucker for onions on my burgers. Sometimes IN my burgers.
I'm the exact opposite. There's just something about getting a CRUNCH when you bite into a burger that makes me cringe....
I'm flexible on that; I will eat them raw, I will saute them in butter and Madera wine, or sometimes even make a tomato/onion jam with balsamic, if I'm feeling fancy.
I go in waves with my burgers; sometimes I like a little pizzazz (I also make what is basically a "marguerita" burger, with mozz, seared tomato, and a basil mayonnaise) sometimes I want straight forward (cheese, lettuce tomato, pickle, onion, mayo, ketchup, salt and pepper).
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You guys ever make pretzels at home? It's kind of a process, but it's worth it. I've made pretzel burger buns and hot dog rolls before and they came out awesome... bit of melted cheese on the hotdog and you're in heaven. One of these days I'd like to try baking them in one of my smokers. It'd be easy to do and I've baked bread in there before, but I'm wondering if I could use my offset stick burner kind of like a wood fired oven. I'd probably have to rotate what was baking a bit because of where the fire is.
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You guys ever make pretzels at home? It's kind of a process, but it's worth it. I've made pretzel burger buns and hot dog rolls before and they came out awesome... bit of melted cheese on the hotdog and you're in heaven. One of these days I'd like to try baking them in one of my smokers. It'd be easy to do and I've baked bread in there before, but I'm wondering if I could use my offset stick burner kind of like a wood fired oven. I'd probably have to rotate what was baking a bit because of where the fire is.
I tried a few months ago, didn't come out right but still fairly tasty.
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You guys ever make pretzels at home? It's kind of a process, but it's worth it. I've made pretzel burger buns and hot dog rolls before and they came out awesome... bit of melted cheese on the hotdog and you're in heaven. One of these days I'd like to try baking them in one of my smokers. It'd be easy to do and I've baked bread in there before, but I'm wondering if I could use my offset stick burner kind of like a wood fired oven. I'd probably have to rotate what was baking a bit because of where the fire is.
I tried a few months ago, didn't come out right but still fairly tasty.
I find the most challenging thing to be getting the salt amount right. I think the type of salt in addition to the amount you use heavily affects texture.
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Here's a Bratwurst beer-can burger on one from a month or so back:
(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/102664156_2963904826990526_7382750608616095729_n.jpg?_nc_cat=111&_nc_sid=8bfeb9&_nc_ohc=zyL-NW8vdCAAX8_9jy3&_nc_ht=scontent-ort2-1.xx&oh=1fe737f14cbda8b13175951314e98505&oe=5F86CDB5)
There's no way I can in good conscience call this a burger, but God damn I want to eat one of them, though, whatever it is. That looks fantastic.
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Why wouldn't you call it a burger?
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Why wouldn't you call it a burger?
Well, for one thing I think a burger has to be made of ground beef. I gather that's sausage. Snuffers down the street from me does an amazing chicken sandwich that, aside from the meat, is otherwise indistinguishable for their very good burger. It's a chicken sandwich. It's not a burger. Also, in this case it also appears to be encroaching on an entirely different dish. That appears to be bratwurst on a pretzel roll with some sort of giardiniera and possible mustard. That strikes me as a sandwich you'd get in a pub somewhere in Chicago, or perhaps Philadelphia.
Now, if it turns out that's a blend of ground beef and sausage then the lines become totally blurred. I guess it wouldn't be a foul to call it a burger, but it's pretty damned far outside the realm of, well, normal burgerness.
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While I traditionally associate burgers with ground beef, I'm not entirely sure I agree that it matters as long as it's ground meat. For me, I think being ground meat is more important than the type of meat to describe a burger. Toppings are meaningless in terms of being a burger as well.
If that sandwich was found in Chicago or Philly, you think it wouldn't be listed under the burgers section of the menu?
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While I traditionally associate burgers with ground beef, I'm not entirely sure I agree that it matters as long as it's ground meat. For me, I think being ground meat is more important than the type of meat to describe a burger. Toppings are meaningless in terms of being a burger as well.
If that sandwich was found in Chicago or Philly, you think it wouldn't be listed under the burgers section of the menu?
I actually considered that very point, and I don't think it would. I can't really speak for y'alls neck of the woods, it's not my neighborhood, but down here it would be listed under sandwiches. I'm kind of seeing your point, though. Ground meat, and the way it's prepared (broiling or frying) are probably more important than what the meat is. As I think about it I've got no such problem with buffalo meat, or even fake meat being burgers. I guess my hangup is really just that it's sausage, and sausage is a different thing to me. Would you still consider a patty made of ground chorizo to be a burger? Breakfast sausage? Italian? A typical hamburger is cow flavored. Maybe in my example bison flavored. Even the Beyond burger is supposed to tase like cow. Sausage doesn't taste like pig, though. It tastes like all of the herbs and spices that went into it.
I'm not married to this position, mind you. Perhaps I'm being too focused on my own norms. Calling it a burger just seems highly questionable to me.
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I think most places in CT would call that a burger but prefix it with some catchy name.
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Here's a Bratwurst beer-can burger on one from a month or so back:
(https://scontent-atl3-2.xx.fbcdn.net/v/t1.0-9/102664156_2963904826990526_7382750608616095729_n.jpg?_nc_cat=111&_nc_sid=8bfeb9&_nc_ohc=nLcCiPr6580AX8Kr8qf&_nc_ht=scontent-atl3-2.xx&oh=d78edd37e01439e3fd59f838cb822a99&oe=5F8AC235)
There's no way I can in good conscience call this a burger, but God damn I want to eat one of them, though, whatever it is. That looks fantastic.
Are you familiar with the beer-can burger concept?
Usually ground beef formed into a ball, then a beer can smashed into it to create a bowl for filling, wrapped with bacon. My basic one is crumbled-cooked bacon and caramelized onions. Smoke at 300 for about an hour, top with cheddar for the last 15 minutes.
For the one pictured above, I took the basic concept of cooking brats in a beer-butter bath and turned it inside out; Bratwurst meat taken out of the casing to form the burger bowl, and filled with kraut, bell peppers, and onions that were cooked in beer and butter. Topped with a cheddar-beer sauce.
A few more shots of the process:
(https://scontent-atl3-2.xx.fbcdn.net/v/t1.0-9/103038243_2963905266990482_6299457975640880456_n.jpg?_nc_cat=100&_nc_sid=8bfeb9&_nc_ohc=BA38TgbCqZcAX8iYiGI&_nc_ht=scontent-atl3-2.xx&oh=17eaed5307485a74735a21f61fe92d61&oe=5F8A5758)
(https://scontent-atl3-2.xx.fbcdn.net/v/t1.0-9/102665194_2963905026990506_4492209155928701595_n.jpg?_nc_cat=101&_nc_sid=8bfeb9&_nc_ohc=rBqlEP-CaBUAX8txacZ&_nc_ht=scontent-atl3-2.xx&oh=75f4a79dae6f70e6e28d74a2d8acba63&oe=5F891270)
(https://scontent-atl3-2.xx.fbcdn.net/v/t1.0-9/103077171_2963905370323805_983899656450377581_n.jpg?_nc_cat=110&_nc_sid=8bfeb9&_nc_ohc=2rbt3wiRju0AX_N2OOT&_nc_ht=scontent-atl3-2.xx&oh=30895e6ef95fa3fdd032fc0823568833&oe=5F884BCE)
(https://scontent-atl3-2.xx.fbcdn.net/v/t1.0-9/102440799_2963905160323826_2681318154096838888_n.jpg?_nc_cat=106&_nc_sid=8bfeb9&_nc_ohc=AYbUA5jm_U4AX9ZsdC9&_nc_ht=scontent-atl3-2.xx&oh=6b2c7eb4a0c16311b131c0e5a1dbca2f&oe=5F894649)
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While I traditionally associate burgers with ground beef, I'm not entirely sure I agree that it matters as long as it's ground meat. For me, I think being ground meat is more important than the type of meat to describe a burger. Toppings are meaningless in terms of being a burger as well.
If that sandwich was found in Chicago or Philly, you think it wouldn't be listed under the burgers section of the menu?
I actually considered that very point, and I don't think it would. I can't really speak for y'alls neck of the woods, it's not my neighborhood, but down here it would be listed under sandwiches. I'm kind of seeing your point, though. Ground meat, and the way it's prepared (broiling or frying) are probably more important than what the meat is. As I think about it I've got no such problem with buffalo meat, or even fake meat being burgers. I guess my hangup is really just that it's sausage, and sausage is a different thing to me. Would you still consider a patty made of ground chorizo to be a burger? Breakfast sausage? Italian? A typical hamburger is cow flavored. Maybe in my example bison flavored. Even the Beyond burger is supposed to tase like cow. Sausage doesn't taste like pig, though. It tastes like all of the herbs and spices that went into it.
I'm not married to this position, mind you. Perhaps I'm being too focused on my own norms. Calling it a burger just seems highly questionable to me.
I'm not sure I have a firm ground on my side of the argument either, I just didn't even think it wasn't a burger until you said so which lead us down this path. I do think the sausage part makes it a bit more questionable, but when I look at it, it looks like a burger because it's ground.
I think most places in CT would call that a burger but prefix it with some catchy name.
I think it would be under the burger section with some name as well. Chicken burgers and veggie burgers are listed under burgers so I don't see why a sausage based one would be different.
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(https://scontent-atl3-2.xx.fbcdn.net/v/t1.0-9/102665194_2963905026990506_4492209155928701595_n.jpg?_nc_cat=101&_nc_sid=8bfeb9&_nc_ohc=rBqlEP-CaBUAX8txacZ&_nc_ht=scontent-atl3-2.xx&oh=75f4a79dae6f70e6e28d74a2d8acba63&oe=5F891270)
Hot damn. I want to do that but drop an egg in the middle.
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Are you familiar with the beer-can burger concept?
Usually ground beef formed into a ball, then a beer can smashed into it to create a bowl for filling, wrapped with bacon. My basic one is crumbled-cooked bacon and caramelized onions. Smoke at 300 for about an hour, top with cheddar for the last 15 minutes.
For the one pictured above, I took the basic concept of cooking brats in a beer-butter bath and turned it inside out; Bratwurst meat taken out of the casing to form the burger bowl, and filled with kraut, bell peppers, and onions that were cooked in beer and butter. Topped with a cheddar-beer sauce.
A few more shots of the process:
I was not, but I was curious. Not sure it changes my thinking on the matter, but it still looks damn good.
Out of curiosity, especially if you do it with ground beef, doesn't it create a small kiddie-pool full of grease?
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(https://scontent-atl3-2.xx.fbcdn.net/v/t1.0-9/102665194_2963905026990506_4492209155928701595_n.jpg?_nc_cat=101&_nc_sid=8bfeb9&_nc_ohc=rBqlEP-CaBUAX8txacZ&_nc_ht=scontent-atl3-2.xx&oh=75f4a79dae6f70e6e28d74a2d8acba63&oe=5F891270)
Hot damn. I want to do that but drop an egg in the middle.
These were filled with bacon and Taylor Ham (aka pork roll in South Jersey). Added the egg for the last half hour of smoking:
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/117315307_3130478086999865_7443078663463680489_n.jpg?_nc_cat=108&_nc_sid=8bfeb9&_nc_ohc=fL1_RBbkWM0AX-BduRr&_nc_ht=scontent-atl3-1.xx&oh=7a1fbb81be634b18b2339cac0f43108b&oe=5F879824)
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I had to look up the "beer-can burger" too, but it looks good.
I lean towards Bart on this; I think it depends on the place, but a place like Philly, that is big on the "gastro-pub" thing, that would not be a burger. But your local sports bar here in CT? Even the chicken sandwiches are found under "burger" category, which kind of distorts things.
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Are you familiar with the beer-can burger concept?
Usually ground beef formed into a ball, then a beer can smashed into it to create a bowl for filling, wrapped with bacon. My basic one is crumbled-cooked bacon and caramelized onions. Smoke at 300 for about an hour, top with cheddar for the last 15 minutes.
For the one pictured above, I took the basic concept of cooking brats in a beer-butter bath and turned it inside out; Bratwurst meat taken out of the casing to form the burger bowl, and filled with kraut, bell peppers, and onions that were cooked in beer and butter. Topped with a cheddar-beer sauce.
A few more shots of the process:
I was not, but I was curious. Not sure it changes my thinking on the matter, but it still looks damn good.
Out of curiosity, especially if you do it with ground beef, doesn't it create a small kiddie-pool full of grease?
I used to tip them before the cheese is added, but now I usually poke a hole through the bottom with a wooden skewer a couple of times during the process. The foil underneath is to catch the grease.
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The originators of the beer-can burger:
https://youtu.be/Hq2kmbI_1EA (https://youtu.be/Hq2kmbI_1EA)
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These were filled with bacon and Taylor Ham (aka pork roll in South Jersey). Added the egg for the last half hour of smoking:
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/117315307_3130478086999865_7443078663463680489_n.jpg?_nc_cat=108&_nc_sid=8bfeb9&_nc_ohc=fL1_RBbkWM0AX-BduRr&_nc_ht=scontent-atl3-1.xx&oh=7a1fbb81be634b18b2339cac0f43108b&oe=5F879824)
(https://thumbs.gfycat.com/InconsequentialConsciousFlyingsquirrel-size_restricted.gif)
What was your process?
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These were filled with bacon and Taylor Ham (aka pork roll in South Jersey). Added the egg for the last half hour of smoking:
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/117315307_3130478086999865_7443078663463680489_n.jpg?_nc_cat=108&_nc_sid=8bfeb9&_nc_ohc=fL1_RBbkWM0AX-BduRr&_nc_ht=scontent-atl3-1.xx&oh=7a1fbb81be634b18b2339cac0f43108b&oe=5F879824)
(https://thumbs.gfycat.com/InconsequentialConsciousFlyingsquirrel-size_restricted.gif)
What was your process?
Similar to this link, but I used beef instead of breakfast sausage, and I didn't leave enough room for the egg and some of it ran out.
He also suggests reserving the yolk and adding it towards the end for a runny yolk, which I didn't do.
https://barbecuebible.com/recipe/beer-can-breakfast-burgers/ (https://barbecuebible.com/recipe/beer-can-breakfast-burgers/)
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As someone who makes "Juicy Lucy's" for my kids, I might look into this a little more. Might be fun.
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These were filled with bacon and Taylor Ham (aka pork roll in South Jersey). Added the egg for the last half hour of smoking:
(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/117315307_3130478086999865_7443078663463680489_n.jpg?_nc_cat=108&_nc_sid=8bfeb9&_nc_ohc=fL1_RBbkWM0AX-BduRr&_nc_ht=scontent-atl3-1.xx&oh=7a1fbb81be634b18b2339cac0f43108b&oe=5F879824)
Holy shit these look amazing. I just ate and now I'm hungry again.
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These were filled with bacon and Taylor Ham (aka pork roll in South Jersey).
Wait, you are doing this in NJ? I'm coming over for some, these look delicious, I'll bring a case of beer
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These were filled with bacon and Taylor Ham (aka pork roll in South Jersey).
Wait, you are doing this in NJ? I'm coming over for some, these look delicious, I'll bring a case of beer
I'll swing down from CT. I'll put the power inverter in my car and sous vide some ribeyes on the way.
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I should not be browsing this thread, it always makes me hungry.
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These were filled with bacon and Taylor Ham (aka pork roll in South Jersey).
Wait, you are doing this in NJ? I'm coming over for some, these look delicious, I'll bring a case of beer
Yes sir. Union County, 908
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I know I'm an asshole for not getting a single picture, but I made a pair of MS8 Wagyu ribeyes last night..... Oh my
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I know I'm an asshole for not getting a single picture, but I made a pair of MS8 Wagyu ribeyes last night..... Oh my
You grill or pan sear them? I'm not a fan of grilling meat with that level of marbling personally
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I know I'm an asshole for not getting a single picture, but I made a pair of MS8 Wagyu ribeyes last night..... Oh my
You grill or pan sear them? I'm not a fan of grilling meat with that level of marbling personally
I cooked them in the sous vide then did a quick sear on the weber. I don't know how to do anything in cast iron.
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I know I'm an asshole for not getting a single picture, but I made a pair of MS8 Wagyu ribeyes last night..... Oh my
You grill or pan sear them? I'm not a fan of grilling meat with that level of marbling personally
I cooked them in the sous vide then did a quick sear on the weber. I don't know how to do anything in cast iron.
I seared a steak in my new cast iron a couple weeks ago, really simple actually. My pan was preseasoned though, although the instructions to re-season it seem simple enough if needed. Now that it's getting colder out and my grilling will slow down, I think I'll be using my new cast iron a lot more.
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Seasoning a cast iron is easy af, just wipe it heavily with oil and stick it in a 350 oven for 90 minutes. Here's a decent vid on a goodteak technique that'll kill with the wagyu, I've done it before many times and it's amazing...
https://youtu.be/kbpIYAnt-7k (https://youtu.be/kbpIYAnt-7k)
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Yeah, I don't know what it is about that method, but it's just not for me. I've tried cooking two other steaks like that (admittedly a shitty grade for test purposes) and I just couldn't figure it out. I also really like the flavor that lump charcoal produces.
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I have a cast iron grill pan on my stove that I'm going to move out to my grill and sear a steak. My question is for steak can the grill be too hot? My grill gets up to around 900F if I crank it up.
Also this:
(https://i.imgur.com/7KHq0Tl.jpg)
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Yeah, I don't know what it is about that method, but it's just not for me. I've tried cooking two other steaks like that (admittedly a shitty grade for test purposes) and I just couldn't figure it out. I also really like the flavor that lump charcoal produces.
Yeah, not how I'd do it. However, I'm pretty cool with cooking a steak on cast iron. While I don't recall the specifics, my technique was something like heating the pan up to 450 in the oven while preheating the stove, searing the steaks 1 minute per side on the stove (on high), and then putting it back in the oven to finish it off to the right internal temp. Something like 90 seconds. Simple, and came out perfect every time.
Also, it sure seems like he'd incinerate that butter if the skillet were hot enough to do a good job on those steaks. Ghee's cheap, and it's always useful to keep in the fridge.
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I've got a sous vide, and cast iron pans/flat grill on my birthday and Christmas list thanks to you fuckers!
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These were filled with bacon and Taylor Ham (aka pork roll in South Jersey).
Wait, you are doing this in NJ? I'm coming over for some, these look delicious, I'll bring a case of beer
Yes sir. Union County, 908
Oh shit, county neighbors. Essex over here.
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I've got a sous vide, and cast iron pans/flat grill on my birthday and Christmas list thanks to you fuckers!
So I can expect lots of messages starting on the 26th?
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Just going by Thanksgiving I figured Canadian Christmas is sometime in November
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Just going by Thanksgiving I figured Canadian Christmas is sometime in November
That joke will never get old.
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Just going by Thanksgiving I figured Canadian Christmas is sometime in November
That joke will never get old.
Just realize this was the pinnacle of your humour. You'll never have anything as good as this ever. Marinate in that for a while.
And, birthday is in November ... so the texting might be YOUR early Christmas gift.
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I'm having a couple guys over this Friday and will be cooking all day. These will be on the menu. Am excited.
(https://scontent-bos3-1.xx.fbcdn.net/v/t1.0-0/p526x296/120329761_10164138122725111_3742104910955633289_o.jpg?_nc_cat=104&_nc_sid=a610ef&_nc_ohc=GvyhT10RaKwAX8ASLqW&_nc_ht=scontent-bos3-1.xx&tp=6&oh=dd05365a4ae383d4d0c19b942d608f49&oe=5F96A338)
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Here's an update with the Kamado Joe. I'm having so much fun with this. I finally had a brisket come out amazing. I have also done some grilling as well and does not disappoint. I smoked some salmon and chicken over the weekend and holy shit. The salmon came out delicious (did a 150F temp for 2 hrs until internal temp reached 140F). The chicken breasts are so damn tender (internal temp 160F). And with the same fuel/heat, I opened up the vents all the way through and managed to get the temp up to 450-500F and grilled some skirt steak.
No regrets. I'll post some pictures later today.
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Here's an update with the Kamado Joe. I'm having so much fun with this. I finally had a brisket come out amazing. I have also done some grilling as well and does not disappoint. I smoked some salmon and chicken over the weekend and holy shit. The salmon came out delicious (did a 150F temp for 2 hrs until internal temp reached 140F). The chicken breasts are so damn tender (internal temp 160F). And with the same fuel/heat, I opened up the vents all the way through and managed to get the temp up to 450-500F and grilled some skirt steak.
No regrets. I'll post some pictures later today.
Glad to hear it's working out for you. What are you using as fuel?
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I'm using lump charcoal (which I can 2-3 times) and applewood.
Sorry guys for the following images:
Sausage and roasted potatos
(https://i.imgur.com/0g5IdL8.jpg)
Salmon
(https://i.imgur.com/8dm6wjt.jpg)
Skirt steak, onions (Worcestershire sauce, lemon, and butter), and corn on the cob
(https://i.imgur.com/cvyLh65.jpg)
Smoked chicken
(https://i.imgur.com/Ma5Cu5G.jpg)
Chuck roast
(https://i.imgur.com/aVM6ebd.jpg?1)
Beef brisket (before)
(https://i.imgur.com/9Xl71V0.jpg)
Beef brisket (after)
(https://i.imgur.com/FUlXbva.jpg)
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And a can burger....
(https://i.imgur.com/8gCulq0.jpg)
(https://i.imgur.com/Mk05ghu.jpg)
(https://i.imgur.com/dyorlEo.jpg)
(https://i.imgur.com/ozptVkv.jpg)
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^^^^^^
Dayum goo-goo - What street do I turn on? :hefdaddy
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:lol looks like you made enough to fill up DTF, I'm on my way as well
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(https://preview.redd.it/kqup7a7yor261.jpg?width=679&auto=webp&s=51f8505983145fdd332a779e4225cf2e89477d72)
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@Chino :rollin :rollin
I swear to god I was looking like that like a couple of weeks ago. I had a 4 month long beard.
I'll be cooking some filet mignon for Christmas using the sous vide. We'll see how that goes. Haven't done anything interesting lately but I'll post some pics of the filet mignon using sous vide. And then I'll update that meme with my picture :biggrin:
Edit: I've been supporting local breweries during this pandemic in the Austin area. I've been buying a six pack every week from different places. So yes, I'm full on with that meme!
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@Chino :rollin :rollin
I swear to god I was looking like that like a couple of weeks ago. I had a 4 month long beard.
I'll be cooking some filet mignon for Christmas using the sous vide. We'll see how that goes. Haven't done anything interesting lately but I'll post some pics of the filet mignon using sous vide. And then I'll update that meme with my picture :biggrin:
Edit: I've been supporting local breweries during this pandemic in the Austin area. I've been buying a six pack every week from different places. So yes, I'm full on with that meme!
Nice.
I'll be sous vide-ing for Christmas as well! Did turkey for Thanksgiving that came out great, and plan on doing a prime rib roast on the 25th. I can't wait. I sous vided a wagyu (American) NY strip last night and finished it off with my flame thrower/torch that I recently got. That's my new favorite toy for sure.
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Which flame thrower did you get?
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Which flame thrower did you get?
Nothing crazy. I went with this one.
https://www.amazon.com/gp/product/B07FFNKQVD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
It'd be too small for something like a brisket, but it's clutch for steaks, chicken, chuck roasts, etc. I mean, you could do a brisket with it, but it'd take like 10 minutes.
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@Chino :rollin :rollin
I swear to god I was looking like that like a couple of weeks ago. I had a 4 month long beard.
I'll be cooking some filet mignon for Christmas using the sous vide. We'll see how that goes. Haven't done anything interesting lately but I'll post some pics of the filet mignon using sous vide. And then I'll update that meme with my picture :biggrin:
Edit: I've been supporting local breweries during this pandemic in the Austin area. I've been buying a six pack every week from different places. So yes, I'm full on with that meme!
Nice.
I'll be sous vide-ing for Christmas as well! Did turkey for Thanksgiving that came out great, and plan on doing a prime rib roast on the 25th. I can't wait. I sous vided a wagyu (American) NY strip last night and finished it off with my flame thrower/torch that I recently got. That's my new favorite toy for sure.
How did that NY Strip (my favorite cut of meat) come out? What do you do for a sear? Doesn't it come out grey and sort of, not "soggy" but not, well, seared? Does the flamethrower after the fact do the job (is there enough fat left to put a good sear on?)
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@Chino :rollin :rollin
I swear to god I was looking like that like a couple of weeks ago. I had a 4 month long beard.
I'll be cooking some filet mignon for Christmas using the sous vide. We'll see how that goes. Haven't done anything interesting lately but I'll post some pics of the filet mignon using sous vide. And then I'll update that meme with my picture :biggrin:
Edit: I've been supporting local breweries during this pandemic in the Austin area. I've been buying a six pack every week from different places. So yes, I'm full on with that meme!
Nice.
I'll be sous vide-ing for Christmas as well! Did turkey for Thanksgiving that came out great, and plan on doing a prime rib roast on the 25th. I can't wait. I sous vided a wagyu (American) NY strip last night and finished it off with my flame thrower/torch that I recently got. That's my new favorite toy for sure.
How did that NY Strip (my favorite cut of meat) come out? What do you do for a sear? Doesn't it come out grey and sort of, not "soggy" but not, well, seared? Does the flamethrower after the fact do the job (is there enough fat left to put a good sear on?)
The strip was great. When I'm using the sous vide and flame thrower for steaks, I just pat them dry with a towel and then torch them. They're grey before the sear, and the flame throw gives them some great color and some added flavor. If it's nice and not freezing outside, I like to fire up the weber and sear them out there after they come out of the sous vide.
Skip to the 4:00 mark in this vid:
https://www.youtube.com/watch?v=TUGILGW6N-E
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When he cut that steak at the end, I'm pretty sure I drooled on my desk. That's "last meal" territory for me.
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I picked up a prime grade ribeye roast for Xmas. I'll probably to a rub of stone ground mustard, garlic, thyme, rosemary and a shit ton of s&p, and do a slow roast of it. The highlight of the meal will be my scalloped potatoes with bacon braised leeks and Vella dry jack cheese, they are easily a top 5 item of things I cook.
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I picked up a prime grade ribeye roast for Xmas. I'll probably to a rub of stone ground mustard, garlic, thyme, rosemary and a shit ton of s&p, and do a slow roast of it. The highlight of the meal will be my scalloped potatoes with bacon braised leeks and Vella dry jack cheese, they are easily a top 5 item of things I cook.
It moved. :) That's an amazing meal right there. Those potatoes sound absolutely delightful. A side of sauteed spinach and an oaky merlot and we're talking a king's feast right there.
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I picked up a prime grade ribeye roast for Xmas. I'll probably to a rub of stone ground mustard, garlic, thyme, rosemary and a shit ton of s&p, and do a slow roast of it. The highlight of the meal will be my scalloped potatoes with bacon braised leeks and Vella dry jack cheese, they are easily a top 5 item of things I cook.
I effing love scalloped potatoes. Do you put ham in as well as the bacon, or just bacon?
I was trying to decide earlier today whether to get a ribeye roast or a beef tenderloin for the day. Really can't make up my mind. I walked out without getting either.
Sidebar, I sous vided two racks of St. Louis Ribs ribs today. First time giving those a go with that method. They were the pre-seasoned ones from Costco which have never done me wrong.
Anyway, I had them in the bath at 175°F for 8 hours. They're sitting on my pellet grill now on the lowest smoke setting. I'm going to take them off after two hours or so. I was impatient and ate a hunk of one right out of the bag.... Hot damn. It was really, really, really good. Can't wait to taste the end product.
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I picked up a prime grade ribeye roast for Xmas. I'll probably to a rub of stone ground mustard, garlic, thyme, rosemary and a shit ton of s&p, and do a slow roast of it. The highlight of the meal will be my scalloped potatoes with bacon braised leeks and Vella dry jack cheese, they are easily a top 5 item of things I cook.
It moved. :) That's an amazing meal right there. Those potatoes sound absolutely delightful. A side of sauteed spinach and an oaky merlot and we're talking a king's feast right there.
It does indeed sound great. Hold the leeks though!
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Here's an update with the Kamado Joe.
I just received a large crate in the mail, and it turns out my mom bought me a Kamado Joe II. I have no idea what it is or how to use it, so I naturally came here to post and see what you guys might have to say. Kinda cool that the first unread post was yours.
So...I have this thing. What do I do with it? :lol
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I picked up a prime grade ribeye roast for Xmas. I'll probably to a rub of stone ground mustard, garlic, thyme, rosemary and a shit ton of s&p, and do a slow roast of it. The highlight of the meal will be my scalloped potatoes with bacon braised leeks and Vella dry jack cheese, they are easily a top 5 item of things I cook.
It moved. :) That's an amazing meal right there. Those potatoes sound absolutely delightful. A side of sauteed spinach and an oaky merlot and we're talking a king's feast right there.
It does indeed sound great. Hold the leeks though!
I guarantee youd like them. In fact, I'd bet any amount of money.
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I picked up a prime grade ribeye roast for Xmas. I'll probably to a rub of stone ground mustard, garlic, thyme, rosemary and a shit ton of s&p, and do a slow roast of it. The highlight of the meal will be my scalloped potatoes with bacon braised leeks and Vella dry jack cheese, they are easily a top 5 item of things I cook.
It moved. :) That's an amazing meal right there. Those potatoes sound absolutely delightful. A side of sauteed spinach and an oaky merlot and we're talking a king's feast right there.
It does indeed sound great. Hold the leeks though!
I guarantee youd like them. In fact, I'd bet any amount of money.
How do "bacon braised leeks" work? Sounds awesome, but the braising part isn't readily obvious.
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Dice the bacon and the leeks... Cook the bacon enough just to render the fat but still have the bacon 'juice' , then add the leeks and slowly cook until the leeks are melty.
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Dice the bacon and the leeks... Cook the bacon enough just to render the fat but still have the bacon 'juice' , then add the leeks and slowly cook until the leeks are melty.
*faints*
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Wagyu beef skirt steak using sous vide for 2.5 hrs at 130F. Seasoned with himalayan salt, pepper, garlic granules and a small spritz of Worcestershire sauce.
(https://i.imgur.com/3lC2TvU.jpg)
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That looks mouth-watering.
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That looks mouth-watering.
I dunno about you, but my mouth *IS* watering!
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Wagyu beef skirt steak using sous vide for 2.5 hrs at 130F. Seasoned with himalayan salt, pepper, garlic granules and a small spritz of Worcestershire sauce.
(https://i.imgur.com/3lC2TvU.jpg)
Please tell me the corn tortillas, salsa, cilantro and onions are off screen...
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Corn tortillas, jalapeno sauce, and Cotija cheese.
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That looks soooo effing good.
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Hope all you had a nice Christmas eve. I made a filet mignon (salt, pepper, rosemary) with sous vide, roasted potatoes (garlic, cayenne, olive oil, salt and pepper), and a garden salad. Here's a pic of how the filet mignon came out (pretty f'n good!)
(https://i.imgur.com/r1O8hGd.jpg)
(https://i.imgur.com/WiLwyMV.jpg)
(https://i.imgur.com/i6A8COi.jpg)
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fucking dope.
Nothing from last night, I worked and settled for a pint of Jeni's Brambleberry Crisp ice cream. The big guns are coming out today with my prime grade rib roast being the star.
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Not necessarily BBQ, but since this is the thread we've been talking about holiday eats....
Breakfast- Crab Eggs Benedict
(https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/133701359_3390388651059218_6109429787431820697_o.jpg?_nc_cat=103&ccb=2&_nc_sid=8bfeb9&_nc_ohc=s5wefPyH3-IAX-ipX2f&_nc_ht=scontent-dfw5-1.xx&oh=ce37f3020bd8f00907189c836a0aa0ca&oe=600E1B4A)
The roast beast before cooking (prime grade grass fed)...
(https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/133033897_3390539017710848_1941019334703480066_o.jpg?_nc_cat=105&ccb=2&_nc_sid=8bfeb9&_nc_ohc=EpVYSw-UhPEAX9sxRV-&_nc_ht=scontent-dfw5-1.xx&oh=056a3048741dce01294f6eccb1df29f5&oe=600B8282)
The oxtail demi straining...never press it through, makes it cloudy. Always let gravity do the work...
(https://scontent-dfw5-2.xx.fbcdn.net/v/t1.0-9/133141023_3390593284372088_2547795144108617386_o.jpg?_nc_cat=106&ccb=2&_nc_sid=8bfeb9&_nc_ohc=ZZtk6jMdUSMAX-I9xEE&_nc_ht=scontent-dfw5-2.xx&oh=623e7a1cdefe8c690ecc479130cad783&oe=600CBF7C)
The scalloped potatoes and prime resting...
(https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/133519748_3390828781015205_2231606147274149735_n.jpg?_nc_cat=111&ccb=2&_nc_sid=8bfeb9&_nc_ohc=ZOAx2sVRxV8AX8DxfpT&_nc_ht=scontent-dfw5-1.xx&oh=d171c0f3ac423864e45f6cd2cb016702&oe=600C9560)
(https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/133137276_3390828837681866_4943855318250353947_n.jpg?_nc_cat=111&ccb=2&_nc_sid=8bfeb9&_nc_ohc=HyASESoKIegAX_fO3R2&_nc_ht=scontent-dfw5-1.xx&oh=1766bc4b5112ee7d6d1836f9c976a4bd&oe=600C8C78)
And the finished plate... Dijon-herb crusted prime with oxtail demi and lemon-horseradish compound butter, scalloped potatoes with bacon braised leeks, and lemon garlic roasted asparagus.
(https://scontent-dfw5-2.xx.fbcdn.net/v/t1.0-9/133129946_3390882927676457_4340813969796102284_o.jpg?_nc_cat=108&ccb=2&_nc_sid=8bfeb9&_nc_ohc=xQS4XurVvmkAX_vJIsq&_nc_ht=scontent-dfw5-2.xx&oh=58c3941df1faacc6e3a1e457fe763c4e&oe=600C9C46)
We still got pumpkin bread pudding with caramel sauce, but I got to digest a bit first. Happy holidays all!!!
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No one is eating as good as the Dunn brothers this Christmas day.
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I didn't take an after photo because I didn't want to pull out the phone at the table, but this is was I cooked today. A nice eight pounder.
(https://i.imgur.com/czgLhVV.jpg)
RJ, your stuff looks premo.
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Holy fucking marbling....is that prime or wagyu?
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Not necessarily BBQ, but since this is the thread we've been talking about holiday eats....
Breakfast- Crab Eggs Benedict
(https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/133701359_3390388651059218_6109429787431820697_o.jpg?_nc_cat=103&ccb=2&_nc_sid=8bfeb9&_nc_ohc=s5wefPyH3-IAX-ipX2f&_nc_ht=scontent-dfw5-1.xx&oh=ce37f3020bd8f00907189c836a0aa0ca&oe=600E1B4A)
The roast beast before cooking (prime grade grass fed)...
(https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/133033897_3390539017710848_1941019334703480066_o.jpg?_nc_cat=105&ccb=2&_nc_sid=8bfeb9&_nc_ohc=EpVYSw-UhPEAX9sxRV-&_nc_ht=scontent-dfw5-1.xx&oh=056a3048741dce01294f6eccb1df29f5&oe=600B8282)
The oxtail demi straining...never press it through, makes it cloudy. Always let gravity do the work...
(https://scontent-dfw5-2.xx.fbcdn.net/v/t1.0-9/133141023_3390593284372088_2547795144108617386_o.jpg?_nc_cat=106&ccb=2&_nc_sid=8bfeb9&_nc_ohc=ZZtk6jMdUSMAX-I9xEE&_nc_ht=scontent-dfw5-2.xx&oh=623e7a1cdefe8c690ecc479130cad783&oe=600CBF7C)
The scalloped potatoes and prime resting...
(https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/133519748_3390828781015205_2231606147274149735_n.jpg?_nc_cat=111&ccb=2&_nc_sid=8bfeb9&_nc_ohc=ZOAx2sVRxV8AX8DxfpT&_nc_ht=scontent-dfw5-1.xx&oh=d171c0f3ac423864e45f6cd2cb016702&oe=600C9560)
(https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/133137276_3390828837681866_4943855318250353947_n.jpg?_nc_cat=111&ccb=2&_nc_sid=8bfeb9&_nc_ohc=HyASESoKIegAX_fO3R2&_nc_ht=scontent-dfw5-1.xx&oh=1766bc4b5112ee7d6d1836f9c976a4bd&oe=600C8C78)
And the finished plate... Dijon-herb crusted prime with oxtail demi and lemon-horseradish compound butter, scalloped potatoes with bacon braised leeks, and lemon garlic roasted asparagus.
(https://scontent-dfw5-2.xx.fbcdn.net/v/t1.0-9/133129946_3390882927676457_4340813969796102284_o.jpg?_nc_cat=108&ccb=2&_nc_sid=8bfeb9&_nc_ohc=xQS4XurVvmkAX_vJIsq&_nc_ht=scontent-dfw5-2.xx&oh=58c3941df1faacc6e3a1e457fe763c4e&oe=600C9C46)
We still got pumpkin bread pudding with caramel sauce, but I got to digest a bit first. Happy holidays all!!!
Will you marry me? (You had me at the Eggs Benedict, by the way).
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Damn, everyone's got some damn good lookin meals going on.
This doesn't really require any cooking skill and was our main course
(https://pbs.twimg.com/media/EqDyrtiXEAI1gZB?format=jpg&name=large)
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Holy fucking marbling....is that prime or wagyu?
That was prime, but the primiest of the prime I think. That cut was from Costco and $8 more per pound than their usual prime ribeye roasts. They definitely brought them in for the holiday, and I've never seen marbling like that from there before. This was really close to the American wagyu I buy.
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Holy fucking marbling....is that prime or wagyu?
That was prime, but the primiest of the prime I think. That cut was from Costco and $8 more per pound than their usual prime ribeye roasts. They definitely brought them in for the holiday, and I've never seen marbling like that from there before. This was really close to the American wagyu I buy.
Wow, not sure if I ever saw that level of marbling on prime. That's some pretty meat you got there Chino.
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Holy fucking marbling....is that prime or wagyu?
That was prime, but the primiest of the prime I think. That cut was from Costco and $8 more per pound than their usual prime ribeye roasts. They definitely brought them in for the holiday, and I've never seen marbling like that from there before. This was really close to the American wagyu I buy.
Wow, not sure if I ever saw that level of marbling on prime. That's some pretty meat you got there Chino.
I bet you say that to all the boys.
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Holy fucking marbling....is that prime or wagyu?
That was prime, but the primiest of the prime I think. That cut was from Costco and $8 more per pound than their usual prime ribeye roasts. They definitely brought them in for the holiday, and I've never seen marbling like that from there before. This was really close to the American wagyu I buy.
Wow, not sure if I ever saw that level of marbling on prime. That's some pretty meat you got there Chino.
I bet you say that to all the boys.
*insert guitar riff*
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Anyone?
Here's an update with the Kamado Joe.
I just received a large crate in the mail, and it turns out my mom bought me a Kamado Joe II. I have no idea what it is or how to use it, so I naturally came here to post and see what you guys might have to say. Kinda cool that the first unread post was yours.
So...I have this thing. What do I do with it? :lol
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Um, you put a pile of lit lump charcoal in the bottom. Put the grate above the hot coals. Close the lid and adjust the air flow until you get the temperature you want. Open the lid. Cook some food.
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Um, you put a pile of lit lump charcoal in the bottom. Put the grate above the hot coals. Close the lid and adjust the air flow until you get the temperature you want. Open the lid. Cook some food.
There's really not a whole lot more to it than that. Despite their weight and price, they're really simple machines. The more air flow you have, the hotter your fire will burn. If you want a low and long cook, you close off the intake and the exhaust vents a bit, reducing the amount of air getting pulled through. You might not always want to cook directly over the coals and cook more indirectly. I'm not sure about the K-Joe, but it probably came with some kind of large plate of some kind that you can put between the coals and the grate you're cooking on. Your food will be sitting above this plate and cooking more like it's in a hot oven rather than over an open flame/heat source.
You can add wood chunks too. I like pecan the most. Apple and cherry wood is good too. I'm not a big fan of the harder woods like oak, but to each their own. That's what BBQing is about. Just throw the chunks in on top of the coals once you get them burning.
Youtube is a really great resource when it comes to grilling. I've learned so much. Once you get a few cooks under your belt, you'll find the K-joe to be really easy to use.
Oh, and get a charcoal chimney as well. They're super cheap and they'll make your life a million times easier when trying to get the coals going.
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Yeah, sorry if I wasn't clear. My apprehension isn't so much thinking it is a "complicated" piece of gear, as much as just not really being a BBQ guy at all. I mean, I've done some very simple grilling of steaks, chicken, and the like on propane and charcoal grills. But nothing really advanced AT ALL. I am learning from just about square one and have no clue. I need the basics (and what NOT to do, as well as what TO do).
But thanks for that. That was helpful.
And I do have a charcoal chimney. Got it years ago for use with a cast iron dutch oven when camping. GREAT tool.
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I have two questions prompted by Bosk's inquiry:
1. What does the Kamado Joe II do (or do so much better) to justify its $1,200 price tag (as opposed to a $50-100 charcoal grill)?
2. Bosk, is your mother looking to adopt? I have never gotten a $1,200 gift from anyone...ever.
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Yeah, sorry if I wasn't clear. My apprehension isn't so much thinking it is a "complicated" piece of gear, as much as just not really being a BBQ guy at all. I mean, I've done some very simple grilling of steaks, chicken, and the like on propane and charcoal grills. But nothing really advanced AT ALL. I am learning from just about square one and have no clue. I need the basics (and what NOT to do, as well as what TO do).
But thanks for that. That was helpful.
And I do have a charcoal chimney. Got it years ago for use with a cast iron dutch oven when camping. GREAT tool.
The basics don't really transcend all meats. Rules that apply to some don't apply to others. Things that make one meat taste great will ruin another. For example, you might hear people talk about "low and slow" when it comes to BBQ. Don't ever do a bird low and slow, the skin will come out like impenetrable leather. What type of meat were you looking to cook? We can work from there.
If I had to name a few basic/general things I'd suggest the following:
1) Get a decent wireless thermometer with multiple probes, preferably one to read the internal temp of your cooking volume, and another to read the meat.
2) Always, always use lump charcoal over briquettes unless you're using an accessory that requires the consistent burning of briquettes.
3) Always give yourself 90+ minutes of extra time. Lots of meat can hit a stall, a period of time where the meat just stops increasing in temperature. I've had stalls on briskets last for hours. There's nothing worse than telling people to be over for BBQ and having it not be done on time. Use a dry cooler to store your meat after it comes off the grill. You can wrap it in foil and then a towel, and it will hold its temperatures for hours. You can finish the meat long before guests arrive and keep it piping hot in there. It also allows it to rest, which is the key step to pretty much any long cook.
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I have two questions prompted by Bosk's inquiry:
1. What does the Kamado Joe II do (or do so much better) to justify its $1,200 price tag (as opposed to a $50-100 charcoal grill)?
2. Bosk, is your mother looking to adopt? I have never gotten a $1,200 gift from anyone...ever.
The thickness and mass of the unit is really the key. If you're doing something quick like burgers, or even a chicken, there won't be much difference because it's quick. If you were doing an overnight or an all day cook, something like a brisket or a pork putt, the KJ will be a night and day difference over any traditional style grill. Its walls are so thick, and they retain so much heat, it's hard to get rapid temperature swings. If your coals die down a bit, the unit will stay hot for good period of time. In a traditional charcoal grill like a Weber Kettle, it's possible to do long cooks, but those units are thin and don't hold much charcoal compared to the KJ. You really need to babysit the hell out of them, constantly opening and closing vents to maintain temperature. It can be an all day affair if the weather conditions are right. The KJ is a much more "set it and forget it" kind of machine. Once you dial in the temp, you can walk away or go to sleep for eight hours and not have to think about it. If you have the room and the budget, and like long cooks, a KJ style grill is what you want.
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I have two questions prompted by Bosk's inquiry:
1. What does the Kamado Joe II do (or do so much better) to justify its $1,200 price tag (as opposed to a $50-100 charcoal grill)?
2. Bosk, is your mother looking to adopt? I have never gotten a $1,200 gift from anyone...ever.
The thickness and mass of the unit is really the key. If you're doing something quick like burgers, or even a chicken, there won't be much difference because it's quick. If you were doing an overnight or an all day cook, something like a brisket or a pork putt, the KJ will be a night and day difference over any traditional style grill. Its walls are so thick, and they retain so much heat, it's hard to get rapid temperature swings. If your coals die down a bit, the unit will stay hot for good period of time. In a traditional charcoal grill like a Weber Kettle, it's possible to do long cooks, but those units are thin and don't hold much charcoal compared to the KJ. You really need to babysit the hell out of them, constantly opening and closing vents to maintain temperature. It can be an all day affair if the weather conditions are right. The KJ is a much more "set it and forget it" kind of machine. Once you dial in the temp, you can walk away or go to sleep for eight hours and not have to think about it. If you have the room and the budget, and like long cooks, a KJ style grill is what you want.
Isn't it always though? :) :) :)
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:lol
Just looked at a pic of the KJ, basically it's the same principal as the Green Eggs. Those things work great, even had my ass kicked by a dude using them at a BBQ contest I did, and I was on my buddy's 7k Gatorpit trailer smoker.
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:lol
Just looked at a pic of the KJ, basically it's the same principal as the Green Eggs. Those things work great, even had my ass kicked by a dude using them at a BBQ contest I did, and I was on my buddy's 7k Gatorpit trailer smoker.
Yes, both Kamado and BGE are ceramic grills. I bought the KJ because you get more accessories included vs the BGE. The other one that I was looking at was the Primo Ceramic grill (also based on Kamado cooking).
Bosk:
-I would start by buying "cheap" briskets and cuts because the 1st ones are going to suck. It took me 3 briskets (small ones since it's just my wife and myself) to feel comfortable smoking with the KJ. Once I felt comfortable smoking, then I tried a Prime cut and everything changed there forever. I have smoked salmon, chicken, briskets, ribs, with all kinds of different rubs. So much fun!
The grilling was pretty easy with the KJ. That should be no issue. You can also reuse the charcoals as well, 2 maybe 3 times.
Also, I have learned everything in cleaning, smoking, and grilling with the KJ using Youtube and a couple of Google searches (for temperatures and recipes mainly).
Besides the Kamado, get some good temperature probes.
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Thanks, guys! :tup Any recommendations on probes?
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meater.com
This is what I use and love it. An instant read thermometer is always handy too.
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Thanks, guys! :tup Any recommendations on probes?
meater.com
:lol
Sounds dirty.
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You guys ever go grocery shopping, not planning to get too rowdy and then stumble across a unicorn in the meat case?
I walked out with 9lbs of these. I just dropped them in the sous vide. Will be ready to eat in 52 hours :lol
(https://i.imgur.com/cctVysU.jpg)
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You guys ever go grocery shopping, not planning to get too rowdy and then stumble across a unicorn in the meat case?
No. ...but given my holiday gift and that I have now started down the BBQ/smoking rabbit hole, I can definitely see it happening in the future. :lol
By the way, here's what I posted on Facebook yesterday (re-posting it here since we aren't linked on Facebook, Bri; if you want me to post the pics here, let me know): A couple of cooks in with the new Kamado Joe already. I was warned that it takes awhile to figure it out, so the first few cooks won't be great. Tested it out last night direct grilling some chicken thighs. It was challenging to get the heat right, and they got overcooked. Today, I just finished a 7 1/2 hour slow cook on a pork shoulder, and NAILED IT! Did it with an apple wood smoke, and it came out great. The bark could have been a shade darker, but still not bad. Fun way to pass a mild winter day.
I think I'm already addicted. :lol
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You guys ever go grocery shopping, not planning to get too rowdy and then stumble across a unicorn in the meat case?
No. ...but given my holiday gift and that I have now started down the BBQ/smoking rabbit hole, I can definitely see it happening in the future. :lol
By the way, here's what I posted on Facebook yesterday (re-posting it here since we aren't linked on Facebook, Bri; if you want me to post the pics here, let me know): A couple of cooks in with the new Kamado Joe already. I was warned that it takes awhile to figure it out, so the first few cooks won't be great. Tested it out last night direct grilling some chicken thighs. It was challenging to get the heat right, and they got overcooked. Today, I just finished a 7 1/2 hour slow cook on a pork shoulder, and NAILED IT! Did it with an apple wood smoke, and it came out great. The bark could have been a shade darker, but still not bad. Fun way to pass a mild winter day.
I think I'm already addicted. :lol
I think I speak for everyone here when I say post all the pics, even the shitty ones. I've had people critique some of my cooks before after asking for some advice, and it was a huge help. I'd rather someone tell me where I went wrong instead of wasting a couple briskets trying to figure it out.
Large chunks of pork are a great starting point in the BBQ world. It's a really forgiving meat that's cheap and hard to ruin, and when done right is absolutely delicious anyway. They're the perfect cuts to learn how to operate a smoker properly and experiment with different amounts and/or flavors of wood.
You might find this guy helpful. He's one of my favorite BBQ guys to follow. While most channels make ridiculous meat porn that none of us could afford on a regularl basis (wagyu on the reg), this guy is a pure, humble back yard griller. This video in particular is for thighss on a drum smoker, but the same general principles will apply to your KJ. I've learned a ton watching this guy.
https://www.youtube.com/watch?v=qbRCoHQRW3o
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You guys ever go grocery shopping, not planning to get too rowdy and then stumble across a unicorn in the meat case?
I walked out with 9lbs of these. I just dropped them in the sous vide. Will be ready to eat in 52 hours :lol
(https://i.imgur.com/cctVysU.jpg)
Short rib?
And yes, I know that feeling. My local store had pork shoulder at. 99/lb. Guess what's getting cooked tomorrow...
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Yesssir
Probably my favorite cut of beef.
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Cool. I watched that vid, Chino, and like that guy. Just subscribed. I found other helpful ones the last few days as well.
OK, for the pics...
You know what this is:
(https://i.imgur.com/oELNuJK.jpg)
Here is the chicken on the grill:
(https://i.imgur.com/JI3blmD.jpg)
I didn't take any from when it was done, unfortunately. I took some notes on what I did, and will make some changes next time to see if it goes better. One is: too much smoke for chicken. Another: since I was direct grilling, which meant a relatively short cook time, I went with a bit less coal. But that messed me up, because I struggled the entire time with getting the right temp. Third, I need to reduce the initial cook time before flipping. But that video had some great suggestions too.
Anyhow, on to the pork. Here it is fresh on the KJ:
(https://i.imgur.com/aIed8T3.jpg)
I got a cheap ($14.99 at Walmart) probe until I could do some proper research and figure out which expensive one I want. It worked fine for this cook. Oh, and for the smoke, I went with two smallish (4-5 inches long) pieces of apple wood.
Here it is when I checked on it at 160 degrees to see whether to wrap it. Since the bark was lighter than expected, I kept it exposed for the rest of the cook. (oh, by the way, I obviously went fat cap down)
(https://i.imgur.com/fRClFHy.jpg)
And here is the final product:
(https://i.imgur.com/MmPQ99z.jpg)
Obviously, I am a complete novice. But nonetheless, I was REALLY happy with how the pork shoulder turned out. Best I've ever eaten.
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I've thought about going down the smoker rabbit hole, but I'm not sure it's the best idea for my belly or wallet :lol It seems almost all my adult male friends have taken on this hobby too and then I see the pictures and I want it.
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Here is the chicken on the grill:
(https://i.imgur.com/JI3blmD.jpg)
I didn't take any from when it was done, unfortunately. I took some notes on what I did, and will make some changes next time to see if it goes better. One is: too much smoke for chicken. Another: since I was direct grilling, which meant a relatively short cook time, I went with a bit less coal. But that messed me up, because I struggled the entire time with getting the right temp. Third, I need to reduce the initial cook time before flipping. But that video had some great suggestions too.
Someone correct if I'm wrong because I very well I may be, but I don't think what you did there was direct cooking. You were cooking indirectly, I think. It looks like you have that heat break/deflector in there under the thighs, giving you an indirect cook. With a direct cook, you'd have an straight shot between the chicken and the coals. What were you struggling with as far as temp? Too low or too high?
The shoulder looks great. Just a suggestion... you mentioned you thought about wrapping the pork. You may often times see/hear people say they use "butcher's paper" to wrap (It's what I use). If you choose to go that route, make sure you use pink butcher's paper specifically. Some people walk up to a meat counter and ask for some butcher's paper and they get the white stuff. You don't want to use the white stuff. Because the paper is often used for wrapping fish as well as meat, it has a wax coating on it. You don't want your meat cooking in the stuff with the wax on it.
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You are mostly right about the chicken. But the "mostly" is my fault for not communicating well. I started out with the heat deflectors, but took them out later when I was having temp issues. My main issue was, after the initial heating up, temp was too low. I think it was because I went with too little coal, and needed high heat for the grilling.
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You are mostly right about the chicken. But the "mostly" is my fault for not communicating well. I started out with the heat deflectors, but took them out later when I was having temp issues. My main issue was, after the initial heating up, temp was too low. I think it was because I went with too little coal, and needed high heat for the grilling.
You don't need a lot of coal to generate a lot of heat. I mean, obviously you'll need more than a handful of chunks, but you'd be surprised how many times I've seen people run too cold because they put too much coal in, smothering their heat source in the process. Airflow is more important than the amount of fuel most of the time. Think of it like a car. You have that huge fuel tank, but you're not lighting all of the fuel in one go. You manage it, spraying a little bit at a time and sucking in the ideal amount of oxygen to give you the best burn. Air needs as many avenues as possible to the flames to get the coals really cooking, and sometimes overstuffing it can be detrimental. It is possible though you just didn't have enough.
If you ever finish a cook and there are still a lot of coals burning, just shut the lid and close the intake and the exhaust completely. You'll choke out the fire and the coals won't finish burning. You can use them the next time in your charcoal chimney to get everything going. I do it all the time. Also, if you felt like doing a little a science, next time you have some coals left over at the end of the cook, completely open the intake and exhaust and see how hot it gets.
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I'm proud of you Bosk! ;)
I use a drip pan filled with water to keep it a bit moist inside.
https://smokeware.com/collections/products/products/new-stainless-steel-drip-pan
Also, if you have issues with the chimney when you open up the lid, and you feel the chimney is sliding, you can buy this upgrade so the chimney doesn't slide anymore. Some Kamados have that issue, some don't.
https://smokeware.com/collections/products/products/replacement-chimney-felt-and-tab-combo?variant=1319739651
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You are mostly right about the chicken. But the "mostly" is my fault for not communicating well. I started out with the heat deflectors, but took them out later when I was having temp issues. My main issue was, after the initial heating up, temp was too low. I think it was because I went with too little coal, and needed high heat for the grilling.
You don't need a lot of coal to generate a lot of heat. I mean, obviously you'll need more than a handful of chunks, but you'd be surprised how many times I've seen people run too cold because they put too much coal in, smothering their heat source in the process. Airflow is more important than the amount of fuel most of the time. Think of it like a car. You have that huge fuel tank, but you're not lighting all of the fuel in one go. You manage it, spraying a little bit at a time and sucking in the ideal amount of oxygen to give you the best burn. Air needs as many avenues as possible to the flames to get the coals really cooking, and sometimes overstuffing it can be detrimental. It is possible though you just didn't have enough.
If you ever finish a cook and there are still a lot of coals burning, just shut the lid and close the intake and the exhaust completely. You'll choke out the fire and the coals won't finish burning. You can use them the next time in your charcoal chimney to get everything going. I do it all the time. Also, if you felt like doing a little a science, next time you have some coals left over at the end of the cook, completely open the intake and exhaust and see how hot it gets.
Chino is spot on: this is a combustion engine, of sorts, and for that you need air, fuel and spark, in proportionate measures. (And if you do the latter experiment, the colder the air coming in, the hotter and more efficient the burn will be; that's a property of thermodynamics).
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I've thought about going down the smoker rabbit hole, but I'm not sure it's the best idea for my belly or wallet :lol It seems almost all my adult male friends have taken on this hobby too and then I see the pictures and I want it.
The beauty of it is that so long as your adult friends have gotten into it you don't have to. My advice is to learn to make a kickass side and you'll never lack for BBQ.
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Did another pork shoulder this last weekend to further practice with the KJ. The only real issue I had with the first one I did the prior week was that the temp was running a bit hotter than I wanted, and the bark didn't darken up as early in the cooking as I wanted, so I didn't do the second step I wanted to do. I was helping some friends pack up for a move out of state last week, and found out that he got one about six months ago and has been avidly using it, so we chatted a bit. He told me that with any kind of ceramic cooker like that, the secret to getting the temp perfect is to start dialing it in a bit lower than your target temp, and then creep it up. He said once you go past your temp, it is almost impossible to cool it back down because those cookers hold their heat so well. I hadn't thought about that, but it made sense. So that's what I did this time, and I got my temp holding steady between 275 and 300, which was right where I wanted it. Brought the pork shoulder up to about 160, then took it off, put it in a pan, added about a half inch of apple juice to the pan, and covered it.
(https://i.imgur.com/ISJgHZ5.jpg)
Cooking slower up to that point got the bark right where I wanted it. It came out PERFECT in the end. Really nice smoke ring, very moist, and the flavor was excellent. Before pulling it, I sliced it down the middle (after it rested for over an hour) to see the smoke ring. Got a good penetration (although the lighting in the pic doesn't do it justice):
(https://i.imgur.com/LFVuYRG.jpg)
So...what to cook next? What's not too complicated for someone who is still a beginner, but will be good to try out?
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Nice.
Time for some pork belly burnt ends. Listen to my man, Malcom. He'll show you the ways.
https://www.youtube.com/watch?v=nL82hlORY-k
I've made these (or a variant of) probably 15+ times now. They've never come close to sucking and are always a party favorite. It's not really a common dish at a BBQ, so most people will be eating them for the first time. I love seeing the reactions. It's seriously one of the tastiest things you can make IMO. Just make sure you either get a belly without skin, or you remove the skin prior to making them. I get mine at Costco and it comes with the skin already removed.
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Nice bark bosk. I still struggle in getting a nice dark and crusty bark. How did you get that bark?
You could smoke some chicken/salmon or some ribs. You could also bake a pizza if you have the pizza stone.
What about a beef brisket?
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For the bark, I just put a dry rub on it, and just let it smoke in that 275-300 range to 160 before covering. The smoke and low heat did the work. I can't claim to have done anything more than that to make it happen. It just did. :lol
I'd love to try some salmon. I just need to find a good recipe and then do it. I kinda gave up searching because all the ones I saw were using a sweet sauce on the salmon, and I hate that. But I want to find something and try it out. My wife really wants that too.
I would love to try a brisket. I just need to research and figure out where to buy and how to select. It is not a cut I have any experience with at all.
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Nice.
Time for some pork belly burnt ends. Listen to my man, Malcom. He'll show you the ways.
https://www.youtube.com/watch?v=nL82hlORY-k
I've made these (or a variant of) probably 15+ times now. They've never come close to sucking and are always a party favorite. It's not really a common dish at a BBQ, so most people will be eating them for the first time. I love seeing the reactions. It's seriously one of the tastiest things you can make IMO. Just make sure you either get a belly without skin, or you remove the skin prior to making them. I get mine at Costco and it comes with the skin already removed.
Wow, I HAVE TO try those!
(I also like his trick of putting them on a separate grate, so that you can easily just lift that one out with the food when it is done. I can see that being useful for a variety of things.)
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I let my pellet grill run during the work day yesterday. Threw a chuck roast in there and ate good last night.
(https://i.imgur.com/P3cz5QL.jpg)
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I let my pellet grill run during the work day yesterday. Threw a chuck roast in there and ate good last night.
(https://i.imgur.com/P3cz5QL.jpg)
Outstanding
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That looks awesome
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So a buddy of mine pulled the trigger on a 12lb Japanese A5 Wagyu prime rib a few weeks ago when it popped up on sale at Costco
(https://i.imgur.com/3et7Yr6.jpg)
We turned it into a big steak day where he also got a regular ribeye and some American raised Wagyu as well and had a bunch of us over to eat it all
(https://i.imgur.com/eqeBach.jpg)
Have to say, the Wagyu definitely lived up to the hype, incredible. I didn't think to get any after shots because I was too busy eating and drinking, but here's one more before
(https://i.imgur.com/QsleRbb.jpg)
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Yeah, the hype over A5 is real, there is no substitute. That American looks pretty tight too, is that Snake River Farms? Also, what did he pay for the A5?
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I'm checking with him about the American, may order some to cook up for my birthday next weekend :hat
The A5 was $999 for a 12lb boneless prime rib
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That's actually a really good price on that, I know at my last restaurant we paid around $110, it was A5, BMS 12. I'd say what you got there is around BMS 10.
Here's a 12 by comparison...
(https://crowdcow-uploads.imgix.net/picture/production/iinjnpgrv/wagyu_5.jpg?w=550&fit=max)
How did you guys cook it? High grade wagyu is a religious experience man.
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This was the source for the American Wagyu: https://wienswagyu.com/collections/fullblood-black-wagyu/products/fullblood-black-wagyu-ribeye-steak
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Noted, thought it had more marbling than Snake River products.
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From reading the Wiens website it sounds like they have purebred Wagyu cattle, which I'm not sure is the case with Snake River
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Snake river definitely is not purebred...though it is a good steak.
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I actually put an order in with them today for a couple ribeyes to cook up for my birthday next weekend. Wanted to stick with Wiens because the steak yesterday was so good, but they mentioned only shipping on Mondays and I wasn't sure if an order today would go out tomorrow and be here in time.
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I want to try A5 soooo bad.
I've been on the fence with ordering from SRF for so long. I know it's good, but I don't know just how much better it is from the cuts I have access to. I know it's not the top dog, but I can get American Wagyu for $48-$56 a pound before my 20% discount. I don't know if the premium for getting something shipped through the mail is worth it. I'd hate to drop a couple hundred bucks on some beef only to feel like it's just marginally better at almost double the cost. However, I've seen Kurobuta belly (whole) on there periodically. I might jump on that next time I come across it.
I had a nice Niman Ranch NY Strip on Saturday along with some homemade fries.
(https://i.imgur.com/VwMr8W9.jpg)
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This was the source for the American Wagyu: https://wienswagyu.com/collections/fullblood-black-wagyu/products/fullblood-black-wagyu-ribeye-steak
I really, really want to try these...
https://wienswagyu.com/collections/fullblood-black-wagyu/products/fullblood-black-wagyu-short-ribs?variant=16257281949739
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Niman is solid meat, I've used it in multiple restaurants.
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These are the ribeyes Snake River Farms sent me. Seasoned them with salt, pepper, and just a little bit of garlic powder and threw them in the sous vide for a couple hours at 130
(https://i.imgur.com/YDANmuF.jpg)
Here they are mid-sear in the cast iron skillet. Made a red wine sauce in the pan afterwards with some shallots and thyme.
(https://i.imgur.com/IKPncOK.jpg)
The finished product on the cutting board
(https://i.imgur.com/lKSafkc.jpg)
I also had a little bucatini cacio e pepe going while searing the steaks and making the sauce.
(https://i.imgur.com/bY4ZO3a.jpg)
And some ice cream cake for dessert
(https://i.imgur.com/D01PUqb.jpg)
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Nice work man...that's good marbling for a Snake River product.
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I love all of that
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That stuff above looks amazing.
My stomach is rumbling and I was thinking about this thread. Here's something I did over the weekend.
(https://i.imgur.com/sBB2vyu.jpeg)
(https://i.imgur.com/YX6FP8n.jpg)
(https://i.imgur.com/qdwcLDG.jpeg)
Was good :tup
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Looks good. I need to try chicken more so I can get better at it. First time doing an indirect grill/smoke on the Kamado, it was my first cook ever, and they were overdone and WAY too smoky. Second time, they were much better, but still not perfect, as the inside was a bit overdone, while the skin was not as crisp as I would have liked. Any tips?
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Looks good. I need to try chicken more so I can get better at it. First time doing an indirect grill/smoke on the Kamado, it was my first cook ever, and they were overdone and WAY too smoky. Second time, they were much better, but still not perfect, as the inside was a bit overdone, while the skin was not as crisp as I would have liked. Any tips?
Hmm... Did you use briquettes or lump charcoal? One tip I can give for briquettes is be patient with them while they get hot. Make sure they're good and lit before putting your meat on. A lot of brands come with a coating that makes them easy light, and that could give you an unpleasant flavor if you put it on too early.
I have good luck running thighs at 375-400. If I'm using a barbeque sauce instead of just dry rub, I'll back it down to 350. The sauce has a tendency to burn.
The best advice/tip I can give is get a standalone thermometer ( I have 3 wireless ones, each of which has 2-4 probes a piece). The temperature gauge on your cooker is placed pretty high up. What that's reading will vary quite a bit from the grate level where your food is. I always have a probe down at the food level to get the most accurate temp I can closest to what's being cooked. Heat rises, so your factory gauge is reading hotter than where your food is at. I often see 25 degrees difference between lid and grate. If you're trying to crisp up skin and you're only going by the thermometer near the top of your unit, you're probably not hot enough at the food level to achieve that crispiness.
I hope that made sense.
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Yup. Good stuff.
I do use lump rather than briquettes. You mentioned that to me when I first posted that I got my Kamado, so that's what I have been running with from the beginning, and it really is superior.
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Yup. Good stuff.
I do use lump rather than briquettes. You mentioned that to me when I first posted that I got my Kamado, so that's what I have been running with from the beginning, and it really is superior.
Nice. I almost never use briquettes. I used them in the cook above because I went out to light the grill on Saturday and realized I was completely out of lump. I was so pissed. Luckily I had a bag of briquettes in storage. I do use them if I'm using an accessory called the Slow n' Sear. It's a way to get a nice long smoke on a small piece of meat. If I just want to smoke a single plate of short ribs, it's not worth the time and fuel to fire up my big offset. The SnS allows for a long cook on something small like a Weber Kettle.
(https://cdn.shopify.com/s/files/1/2680/3402/products/123209752_6fed70f4-d8c8-4f2b-a0fb-a3ea46f1f5b4_480x480.jpg?v=1541808229)
You basically fill up the trough with the briquettes, but you only light one of the far ends. The fire will slowly burn across the coals, and you can get a good 8 hour run like that. It's important to use the coals without the easy light coating though, or else all of that taste is going to get in your food every time a new briquette ignites.
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(https://i.imgur.com/D01PUqb.jpg)
...that's good marbling for a Snake River product.
I was scrolling up the page, and only saw the bottom of Bill's post with RJ's response on my screen. :lol
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:lol
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Looks good. I need to try chicken more so I can get better at it. First time doing an indirect grill/smoke on the Kamado, it was my first cook ever, and they were overdone and WAY too smoky. Second time, they were much better, but still not perfect, as the inside was a bit overdone, while the skin was not as crisp as I would have liked. Any tips?
I know you didn't ask me, but here's my thoughts about chicken.
Low and slow. It's counter intuitive, but cooking chicken on low heat for a long time is the best way to crisp up the skin, in my experience. Yeah, and like you said, gotta be real careful about how much smoke you put on or the chicken will taste like an ashtray smells. Unless it's a big chicken, or a turkey, I only put one small block of applewood at the beginning, and that's it. Use an instant read thermometer, a lot. Don't let white meat get above 150° F, and dark meat above 165°. Loosely tent and rest everything for at least 10 minutes.
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I feel like chicken is one of the few meats where low and slow doesn't work. How low are we talking here? When I'm cooking low, I'm in the 230 range. I feel like it's impossible to crisp up chicken skin at those temps, no matter how long you let it cook, especially with something like chicken wings.
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I feel like chicken is one of the few meats where low and slow doesn't work. How low are we talking here? When I'm cooking low, I'm in the 230 range. I feel like it's impossible to crisp up chicken skin at those temps, no matter how long you let it cook, especially with something like chicken wings.
For me, chicken doesn't play well with being oversmoked. Get a nice color on it, and then kick up the heat to crisp the skin. Also, a brine is imperative with chicken.
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I feel like chicken is one of the few meats where low and slow doesn't work. How low are we talking here? When I'm cooking low, I'm in the 230 range. I feel like it's impossible to crisp up chicken skin at those temps, no matter how long you let it cook, especially with something like chicken wings.
Typically, 215 - 230. I will say, I only really rotisserie whole chickens anymore. I don't know why that would make any difference but it seems to for me. If I go with, say 350, the surface of the skin get's brown and firm, but the rest of the skin is rubbery (although the meat is fine). To get the entire skin crispy, I have better luck with several hours at low temp.
Also, a brine is imperative with chicken.
I always do this. I've also started to forgo herbs in the brine. I don't find that it really flavors the meat. I go with 1/2 cup of salt, 1/8 cup of sugar, dissolved in 2 quarts of water. Chill and brine for 24 hours.
What are your thoughts on herbs in brine, lonestar?
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I'm gonna ask JP for one of his recipes.
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I enjoy herbs in brine, but only the hearty ones (thyme, rosemary, sage, marjoram), soft herbs just get destroyed and really don't lend much to it. For me I just add salt til it tastes a bit salty, then brown sugar till it tastes sweet. Toss in some peppercorns and dried chiles, that serves as a good base. And some onions to Piss off Tim
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Good call. :tup
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I enjoy herbs in brine, but only the hearty ones (thyme, rosemary, sage, marjoram), soft herbs just get destroyed and really don't lend much to it. For me I just add salt til it tastes a bit salty, then brown sugar till it tastes sweet. Toss in some peppercorns and dried chiles, that serves as a good base. And some onions to Piss off Tim
How long do you typical let chicken brine in something like that? Overnight? Or is that overkill?
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If it's a whole bird, yes, otherwise a good 4-6 hours will do.
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So I finally got a decent grill and I'm looking for recommendations/tips on how to properly cook a rack of ribs.
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So I finally got a decent grill and I'm looking for recommendations/tips on how to properly cook a rack of ribs.
What kind did you get?
There's a thing called the "3-2-1 method" that's pretty fool proof. Three hours uncovered. Two hours wrapped in foil. One hour uncovered. There's no exact right way to do it. Everyone has their preference. If you search that on YouTube, you'll find a ton of examples.
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Made some pork belly burnt ends last night. Always a good time :hat
(https://i.imgur.com/Gd1z3gA.jpg)
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So I finally got a decent grill and I'm looking for recommendations/tips on how to properly cook a rack of ribs.
What kind did you get?
There's a thing called the "3-2-1 method" that's pretty fool proof. Three hours uncovered. Two hours wrapped in foil. One hour uncovered. There's no exact right way to do it. Everyone has their preference. If you search that on YouTube, you'll find a ton of examples.
I got a Char-Broil 4 burner gas grill. What temp would I be looking at for the ribs? I'm guessing fairly low.
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They look great Chino
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They look great Chino
Yeah, that looks delish
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So I finally got a decent grill and I'm looking for recommendations/tips on how to properly cook a rack of ribs.
What kind did you get?
There's a thing called the "3-2-1 method" that's pretty fool proof. Three hours uncovered. Two hours wrapped in foil. One hour uncovered. There's no exact right way to do it. Everyone has their preference. If you search that on YouTube, you'll find a ton of examples.
I got a Char-Broil 4 burner gas grill. What temp would I be looking at for the ribs? I'm guessing fairly low.
Compared to others here, I'm a rank amateur and am probably doing about six things wrong, but what I do is the following:
- 12-24 hours before I want to start cooking, I peel off the membrane layer from the underside of the rib rack and liberally coat the ribs with a dry rub.
- 5 or so hours before I want to eat, I fire up one of the four burners on my grill and load up the wood chip box (I'm partial to apple wood). I get the internal temperature to about 200-225 degrees.
- Ribs go on the opposite end of the grill.
- Every hour, baste the ribs with apple cider vinegar.
- After 5 hours, I LIGHTLY baste the ribs with BBQ sauce and put them over medium direct heat for 5-10 minutes just to crystalize some of the sauce.
- Remove from heat and baste with a LITTLE more sauce and eat. I will usually put a little more sauce on my portion, but not too much.
I think I'll be doing this next weekend for my son's birthday.
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:tup Thanks dudes.
So I finally got a decent grill and I'm looking for recommendations/tips on how to properly cook a rack of ribs.
What kind did you get?
There's a thing called the "3-2-1 method" that's pretty fool proof. Three hours uncovered. Two hours wrapped in foil. One hour uncovered. There's no exact right way to do it. Everyone has their preference. If you search that on YouTube, you'll find a ton of examples.
I got a Char-Broil 4 burner gas grill. What temp would I be looking at for the ribs? I'm guessing fairly low.
Compared to others here, I'm a rank amateur and am probably doing about six things wrong, but what I do is the following:
- 12-24 hours before I want to start cooking, I peel off the membrane layer from the underside of the rib rack and liberally coat the ribs with a dry rub.
- 5 or so hours before I want to eat, I fire up one of the four burners on my grill and load up the wood chip box (I'm partial to apple wood). I get the internal temperature to about 200-225 degrees.
- Ribs go on the opposite end of the grill.
- Every hour, baste the ribs with apple cider vinegar.
- After 5 hours, I LIGHTLY baste the ribs with BBQ sauce and put them over medium direct heat for 5-10 minutes just to crystalize some of the sauce.
- Remove from heat and baste with a LITTLE more sauce and eat. I will usually put a little more sauce on my portion, but not too much.
I think I'll be doing this next weekend for my son's birthday.
This sounds like a solid plan and probably better than anything I could have recommended. I'm really not well versed in the ways of gas grills, but this all sounds fine to me. Only small change (addition) I'd make is to put an aluminum pan under the grate beneath your ribs. You're not going to be using those burners anyway, and it'd make a good trap to prevent any drippings from gunking up your grill. You could also fill the pan up a bit with water, and it'd help keep the temperature in the grill stable if you were to ever experience swings.
A wood chip box or a smoking tube are crucial though imo. I'd definitely recommend getting one of those. That will completely change (enhance) the flavor of your meat. I like a an apple/cherry combo when I do ribs.
Also, using a spoon will make getting that membrane off the back of the bones a lot easier should you ever have difficulty.
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Yeah, that's a solid plan. Definitely soak your chips in water for a few hours before hand to increase the smoke output and get a longer burn on them. Temp is good, right above 200. Keep the robs off the heat and heat to one side to get the smoke circulating in some fashion. Saucing is a zen thing, play with ideas, see what works, then take credit as your secret method.
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Also, using a spoon will make getting that membrane off the back of the bones a lot easier should you ever have difficulty.
Couldn't help but think of this:
(https://i.pinimg.com/originals/6a/7f/75/6a7f758581d9c22aea203e0a80f54808.jpg)
I remember the very first time I tried to cook ribs (on a charcoal bbq). I knew NOTHING. I slathered then with sauce and put them over direct heat. You can imagine the outcome. :lol :lol
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That had to make a spectacular mess of your grill...plus the smell man.
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For Mothers' Day, we had two families over and made some good food. The star was a smoked salmon that I did on the Kamado. I put it in a dry brine 12 hours before of 4 parts brown sugar; 1 part salt; 1 tbsp. each of black pepper and granulated garlic. It formed a nice pellicle by the next morning. Here it is before going on the grill:
(https://i.imgur.com/dFMtfpf.jpg)
I kept it on that wire rack and put the rack on the grill. That way, didn't have to worry about trying to get stuck fish off of a hot grill when it was done.
(https://i.imgur.com/pnABt0v.jpg)
After about 90 minutes at around 175 degrees, I drizzled a couple of drops of honey on each piece and brushed it to coat it with a nice light glaze.
Here it is all done at the 2 hour mark:
(https://i.imgur.com/ArbIrQO.jpg)
Total cook time was just under 2 hours. Used a small applewood log for smoke. The pieces were small, and I think my temp crept up a bit too close to 200 for a bit, so it was ever so slightly past being perfectly done. But it was pretty close and was, overall, pretty amazing. Added some grilled asparagus, fruit salad, brown rice, and a few other sides and desserts to make some moms feel very special for their poolside brunch at the Bosk1 compound.
(https://i.imgur.com/5pD0QaK.jpg)
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Nice...I love curing like that. My usual is about equal parts sugar and salt, and citrus zest. I let it go overnight...then rinse, pat dry, and let it go overnight again uncovered. The pellicle is just dope by then. After that a good cold smoke, or we did one at the hotel where I'd soak it in Tito's vodka and citrus juice for a few hours and let it dry again. Of cours I could never taste it after that point, but I was told it was amazing.
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So you leave it dry and uncovered in the fridge for 24 hours after the initial overnight cure?
I wasn't sure on the sugar/salt ratio. Recipes I saw ranged from 2:1 to 5:1. Even at 4:1, it tasted a bit on the salty side. Maybe I didn't rinse it thoroughly enough?
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Yeah.. Probably not quite 2hrs,but overnight for sure. A chef buddy used to just put a fan on them for a few hours for the same effect. Also, be conscious of the salt you're using, iodized salt will kick up the saltiness by volumes, a good kosher salt like Diamond Crystal is preferable.
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The Bosk1 compound looks nice! Oh and so does the salmon!
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The Bosk1 compound looks nice! Oh and so does the salmon!
Yeah, we've done a TON of work on the backyard during Covid. We actually started the year before, and were already intending on trying to get quite a bit done during winter of 2020. But with the lockdown, we just went into overdrive during winter and spring. That retaining wall, lawn, pergola, and all the plants didn't exist. There was just a dirt hill and a weed field where the lawn is (we had a trampoline there for years). Now it looks like this:
(https://i.imgur.com/wETL5rR.jpg)
(https://i.imgur.com/g0hTm1O.jpg)
(https://i.imgur.com/Pi1g2Ct.jpg)
A lot of this was inspired by Gary, and all the outdoor work he posted about a couple of years back. I have been meaning to post a progress montage that shows the work we did, but just never got around to digging up the pics over the months. Anyway, sorry for turning this into the Home Improvement thread.
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That looks mad chill, nice job with it :yarr
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That looks awesome Bosk! It’s a vacation in your back yard. Very peaceful looking. It’s weird to hear/read that I ‘inspired’ someone :lol Seems so mature or something like that. As I’ve aged I’ve gotten more and more into yard work and improving the landscaping around our home. It’s so addicting. Very cool stuff there and it looks incredible.
I still haven’t had the time to get my planters and annuals planted this spring. Hoping to get it knocked out this weekend.
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Yeah - nice looking backyard Bosk! :tup
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I sometimes fantasize about what it'd be like to have property that didn't have fall and winter, at least not to the extend we have it in New England.
I swear I spend more time maintaining and cleaning nature's shit off my property than I do sitting and relaxing on it :lol
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Also.....not sure what part of Cali you’re in Bosk but the habitat you’ve created looks amazing.....but also attractive to indigenous animals. Do you have venomous snakes in your area? If so, I’d keep a keen eye out.
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Also.....not sure what part of Cali you’re in Bosk but the habitat you’ve created looks amazing.....but also attractive to indigenous animals. Do you have venomous snakes in your area? If so, I’d keep a keen eye out.
Loads of rattlesnakes in them parts.
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^Yup. We have seen a couple in the 11 years we've been here. It's just part of living in this area. We just have to keep an eye out. But honestly, the wild turkeys are more of an issue than the snakes. They are more prevalent and more destructive.
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^Yup. We have seen a couple in the 11 years we've been here. It's just part of living in this area. We just have to keep an eye out. But honestly, the wild turkeys are more of an issue than the snakes. They are more prevalent and more destructive.
It's not a bad problem to have.
(https://cdn.shopify.com/s/files/1/0013/2477/7569/products/wt101_large.jpg?v=1609893323)
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Today I was at lowes picking some stuff up when I came across this:
https://www.lowes.com/pd/Pit-Boss-820-sq-in-Matte-Black-Pellet-Grill/5001913559
This looks like a good deal. My smoker is currently dead and my propane grill is on the way out. How is a pellet grill as an all around use BBQ? My buddy swears by his but I thought I'd get your opinions.
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@Bosk
That's my go to salmon recipe (honey glaze). I can't eat salmon any other way :lol
Sorry for being MIA but I've done a lot of grilling, smoking, baking, and roasting with the Kamado lol. For those of you with Instagram, here's my link where I have been uploading my cooks. I don't think I have uploaded all the pictures.
https://www.instagram.com/oquintero99/
I bought a few upgrades for the Kamado:
-Joe Rotisserie - been roasting a lot of chicken with this one. Have also cooked a beef tenderloin and did some Tacos al Pastor this past weekend.
-Pizza Stone - Pizza tastes so much better like this. I only bought the crust and I added a few ingredients (yes, pineapple!!)
-Stainless Steel charcoal basket - so the original grate that goes on the bottom has small holes and they plug with the smaller charcoals often restricting airflow. This avoids the hole plugging issue and I've noticed that the heat lasts a bit longer and it is also more constant.
-Meater thermometer - This is a gamechanger for me. I was looking for a probe for the rotisserie since I saw some "hacks" and I just didn't have enough room to tape the wire probe and to tape the reader onto the shaft so it also spun. I bought the 1st gen on eBay for 35 bucks (Bluetooth 30 ft range; the current gen range is 160ft I believe). Anyways, the probe has two sensors: the one that goes through the meat (tip) and one on the end that doesn't have the meat. The opposite end (end without the tip) measures the ambient temperature inside the dome, near the food. Usually, the probe that comes with the Kamado (or any other smoker/grill is not that accurate so you can be off by 10-20 Deg (hotter or colder) and you wouldn't know. And this affects your cook by a lot.
-Some wire racks that hold the grates/stone/deflector
https://smokeware.com/collections/kamado-joe-classic-grills/products/grate-rack-bge?variant=965154447
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Today I was at lowes picking some stuff up when I came across this:
https://www.lowes.com/pd/Pit-Boss-820-sq-in-Matte-Black-Pellet-Grill/5001913559
This looks like a good deal. My smoker is currently dead and my propane grill is on the way out. How is a pellet grill as an all around use BBQ? My buddy swears by his but I thought I'd get your opinions.
It depends on how involved you want to be with grilling/cooking/etc. This helps you a lot with NOT getting involved. Kind of like set it and forget it. You are restricted by the pellets though. You can't use charcoal or simply wood. It has to be the pellets. There are some that also regulate the smoke produced.
With a kamado ceramic grill, you can grill, bake, roast, smoke but it is a bit more involved (setup the charcoal, light it, keep track of the temperature/airflow, etc.).
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The pellet it grill is the best of all worlds but a master of none of them. I love mine to death though, and out of the four grills/outdoor cook machines I have, the pellet grill gets the most use by far. I love mine, and I'm upgrading to a larger one they day mine finally dies. I thought that would have happened by now, but it doesn't want to quit yet.
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I haven't done much chicken, although the last batch of glazed thighs I did came out really nice. However, 2 of the 5 baby chicks we got in March turned out to be roosters, which we cannot have in our neighborhood for noise reasons. So...a few YouTube videos later, this was my first spatchcock chicken on the Kamado:
(https://i.imgur.com/8Mi88oS.jpg)
Not the prettiest presentation, and it was a skinny bird compared to the meat chickens most of us are used to getting at the supermarket. But with a nice dry rub and fresh rosemary from our garden, he was pretty tasty.
We also did a ham last week, although we did not intend to. I intended to do a pork shoulder so we would have some pulled pork to take on a campout this past weekend. But my wife was in a bit of a rush at the market, and didn't realize the store had mixed in some uncured hams in where they usually have the pork shoulders. I didn't look at it until it was time to take it out and put the rub on it. At that point, I didn't have time to cure it, so I just rolled with the typical pork dry rub and low-and-slow smoke method to see what would happen. Since a ham doesn't have the same muscle, fat, and connective tissue configuration or marbling that you get in a pork shoulder, it didn't break down to where you could shred it. But it got a really nice smoke ring and nice flavor. It basically tasted like a nice smoked pork roast, and we had to slice it rather than shred it. Wasn't bad at all. Unfortunately, no pictures. Sorry.
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I believe I've had rooster and remember the meat being kinda tough overall. That does look great with the rub!
I made some smash burgers with chicken this July 4th weekend. came out the most tender I ever made, didn't smash them too hard this time round and undercooked them on the pan.
That made for a very juicy just cooked right tender burger.
(https://imgur.com/glpflNA.jpg?1)
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I'm late as hell, but that sammich looks amazing.
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I believe I've had rooster and remember the meat being kinda tough overall. That does look great with the rub!
I made some smash burgers with chicken this July 4th weekend. came out the most tender I ever made, didn't smash them too hard this time round and undercooked them on the pan.
That made for a very juicy just cooked right tender burger.
(https://imgur.com/glpflNA.jpg?1)
Do you have a recipe? That look fantastic.
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Smash Chicken Burgers!?!?!
(https://media0.giphy.com/media/eJ8ylkqRv10TxRkEX2/giphy.gif)
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Speaking of smash burgers, what is your preference for a tasty burger?
BBQ the burger on a grill?
Or smash it out on a griddle?
These days, my preference is on the griddle because it's more tender and juicey.
What say you?
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Speaking of smash burgers, what is your preference for a tasty burger?
BBQ the burger on a grill?
Or smash it out on a griddle?
These days, my preference is on the griddle because it's more tender and juicey.
What say you?
I can't decide. Both are equally amazing. Good beef is good beef. I think when it comes to burgers, the bread and cheese choice is arguably more important than the meat.
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I definitely prefer the griddle, on a grill too much of the juice and grease is lost through the grates, whereas with a griddle it simmers in them.
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Yea since I discovered smashing burgers that's basically the only way I cook burgers these days and I guess that's tricky doing on a grill.
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After 5 uses my Pitboss digital screen went out, I can barely make anything out on it. Gotta see if I can get it warrantied.
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After 5 uses my Pitboss digital screen went out, I can barely make anything out on it. Gotta see if I can get it warrantied.
This is my biggest fear with upgrading to a new machine when the day comes. Mine is 6 or 7 years old now and doesn't even have a digital readout for temperature, let alone a screen of any kind. It's basically all mechanical and is easy/cheap to fix. There's a cpu onboard, but all it does is read temperature off a probe and sets the auger speed accordingly. I don't need anything fancy, and I hate that all the new machines are getting packed with so much tech in them.
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I'd be so weary of using any level of electronics like that around that much heat, smoke, and grease, without having multiple layers of insulation separating the two.
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Speaking of smash burgers, what is your preference for a tasty burger?
BBQ the burger on a grill?
Or smash it out on a griddle?
These days, my preference is on the griddle because it's more tender and juicey.
What say you?
Ever since I saw this video: https://www.youtube.com/watch?v=3yX_bpbCmfo&t=248s I haven't made a burger any other way. I don't use his sauce, but I season the meat with salt, pepper, garlic power, onion powder and paprika (roughly half as much paprika as everything else). We also don't usually have American cheese in the house, so I usually use sliced cheddar (my son likes one slice of cheddar and one slice of provolone. And these buns are perfection:
(https://stpierrebakery.com/app/uploads/2020/12/stpierre4briocheburgerbunsca.png)
I put a couple tiny pats of butter on the cast iron griddle and brown the buns and then move them to the top rack of my grill. Then the meat goes on. Yum! And even better if I have the oomph to make a batch of these bad boys on the side:
(https://scontent-dfw5-2.xx.fbcdn.net/v/t1.6435-9/131384146_10219665186120759_9172763714153825391_n.jpg?_nc_cat=100&ccb=1-3&_nc_sid=8bfeb9&_nc_ohc=SqkBPmaW_N4AX9MrvNX&_nc_ht=scontent-dfw5-2.xx&oh=777e3fe24d8536173a8bdf24ab903386&oe=60F5F86A)
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Yo, those buns are legit the best on the market right now.
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Yo, those buns are legit the best on the market right now.
Right?! Every once in a while the grocery store near me is out and I have to get something else, and it's such a disappointment. Even other brioche buns aren't close.
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I'll have to try those.
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Chino, no comment on my chicken? Or ham?
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Yo, those buns are legit the best on the market right now.
Try and find Pretzilla buns....
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Speaking of smash burgers, what is your preference for a tasty burger?
BBQ the burger on a grill?
Or smash it out on a griddle?
These days, my preference is on the griddle because it's more tender and juicey.
What say you?
Is it possible to smash a burger on a BBQ? You need a flat surface don't you?
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Speaking of smash burgers, what is your preference for a tasty burger?
BBQ the burger on a grill?
Or smash it out on a griddle?
These days, my preference is on the griddle because it's more tender and juicey.
What say you?
Is it possible to smash a burger on a BBQ? You need a flat surface don't you?
LOL...yes. You use a cast iron griddle (or a flat top grill) on top of a grill or even on a stove top. Check out the video I linked in my post a couple hours ago.
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Well that's just cheating.
In any case, smash burgers are nice but I don't think they are well suited to the BBQ setting IMHO. Prefer a nice thick burger off the grill.
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Chino, no comment on my chicken? Or ham?
I somehow completely missed that post. You slaughtered the chicken yourself? Is that legal where you live? :lol I had a buddy of mine get a fine a few years ago for slaughtering rabbits on his property. Kudos on the spatchcock method. I won't cook a whole bird any other way these days. I'd really like to try a Thanksgiving turkey that way.
As for ham, I have next to no experience with it (cooking it myself that is), especially on a smoker. I don't mind it sliced like a steak though. I like it a lot that way actually.
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For those of you that have a Kamado Classic Joe, Atlanta Grill Company has the rotisserie for a heavily discounted price. I bought mine from them and they shipped fast via Fedex. Been using this one a lot. They also have it for the Big Joe.
https://atlantagrillcompany.com/products/joetisserie%C2%AEclassic?_pos=1&_sid=cd0376742&_ss=r&mc_cid=49dc14f7e4&mc_eid=e3387e3661
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For those of you that have a Kamado Classic Joe, Atlanta Grill Company has the rotisserie for a heavily discounted price. I bought mine from them and they shipped fast via Fedex. Been using this one a lot. They also have it for the Big Joe.
https://atlantagrillcompany.com/products/joetisserie%C2%AEclassic?_pos=1&_sid=cd0376742&_ss=r&mc_cid=49dc14f7e4&mc_eid=e3387e3661
For some reason while I was stuck in traffic last night, I was envisioning putting a brisket on a rotisserie. I don't know how it would come out, but this could be the universe sending me a sign to experiment.
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For those of you that have a Kamado Classic Joe, Atlanta Grill Company has the rotisserie for a heavily discounted price. I bought mine from them and they shipped fast via Fedex. Been using this one a lot. They also have it for the Big Joe.
https://atlantagrillcompany.com/products/joetisserie%C2%AEclassic?_pos=1&_sid=cd0376742&_ss=r&mc_cid=49dc14f7e4&mc_eid=e3387e3661
For some reason while I was stuck in traffic last night, I was envisioning putting a brisket on a rotisserie. I don't know how it would come out, but this could be the universe sending me a sign to experiment.
:lol :lol
I've roasted chicken and beef tenderloin, both of them brushed with molten butter. Whole different level of taste. I have wondered myself if roasting a brisket would come out good.
Yesterday, a friend of mine sent the menu of a restaurant that had FRIED SMOKED BRISKET. Now that's intriguing! I'll see if I can do that.
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I somehow completely missed that post. You slaughtered the chicken yourself? Is that legal where you live?
...
:ontome:
Kudos on the spatchcock method. I won't cook a whole bird any other way these days. I'd really like to try a Thanksgiving turkey that way.
This was my first time. I like that you get a really nice, even cook. I really want to do a store-bought chicken that way now. My wife was talking about maybe trying the beer can method, but I was like, "Nope, I've already got a plan." She's totally down with this method now.
As for ham, I have next to no experience with it (cooking it myself that is), especially on a smoker. I don't mind it sliced like a steak though. I like it a lot that way actually.
I did a cured ham awhile back, and that actually turned out nice. Even with the cure, the smoke penetrates, and it comes out nice. This last one wasn't planned. She thought she had bought a pork shoulder, and by the time we took it out to prep it and realized it was an uncured ham, we didn't really have time to do anything about it (unless we would have scuttled the dinner plans entirely and just saved it for another cook). But even though it may not be a "normal" way to cook a ham, it was good, so... :dunno:
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What does curing a ham even mean? Is that just a different way to say "brining for a days", or is it a multi-month process?
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Curing is any method of meat preservation that uses salt. What Americans refer to as ham is usually a pork joint subjected to a reasonably short treatment (few days) in a wet brine, including normal salt and Prague Powder #1, a pink curing salt that gives the ham the pink colour and preserves it in nitrates, alongside other herbs and aromatics for flavour.
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Yeah. Almost all hams that people buy are cured. It is almost unheard of to buy an uncured ham and cure it yourself, but I'm not sure why that is.
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Well pre-cure, its just "pork leg". As for why people don't so it at home? It's a multi day job and needs some specialist ingredients if you want it to taste like store bought ham, so I guess convenience answers that question.
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If you want to have a go, this is the kind of salt you need:
https://www.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B00C2PIC92/
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Well pre-cure, its just "pork leg". As for why people don't so it at home? It's a multi day job and needs some specialist ingredients if you want it to taste like store bought ham, so I guess convenience answers that question.
Interesting, I never knew this although I can't think of a reason why I should have known this.
So has anyone done a full pig roast over an open fire? Watching Man, Fire, Food has always piqued my curiosity about this.
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I was present for a full pig roast when I was in the Scouts. Honestly though I feel apart from the spectacle you'd do better with a fully butchered pig. A suckling pig could be worth considering though.
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Yeah, the biggest prohibitive factor seems to just be the logistics of it. No need to go to all that hassle when a pork shoulder will do nicelly.
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Well pre-cure, its just "pork leg". As for why people don't so it at home? It's a multi day job and needs some specialist ingredients if you want it to taste like store bought ham, so I guess convenience answers that question.
Interesting, I never knew this although I can't think of a reason why I should have known this.
So has anyone done a full pig roast over an open fire? Watching Man, Fire, Food has always piqued my curiosity about this.
Yes. Not me, personally, but my cousin once and my dad and his friends once. Unbelievable, but a LOT of work, if memory serves.
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My problem with pig roasts is that different sections of the pig cook better at different times and at different temps. I feel like a lot of quality gets lost in the show when it comes to pig roasts.
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Be sure to educate yourself thoroughly on curing salt and it's usage, I can be toxic in its raw form.
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Be sure to educate yourself thoroughly on curing salt and it's usage, I can be toxic in its raw form.
Yeah, sodium nitrite is toxic in large enough quantities, so you need to be a bit careful when using the salt. This site has a pretty comprehensive guide to wet curing.
https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/?p=22364
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Be sure to educate yourself thoroughly on curing salt and it's usage, I can be toxic in its raw form.
I've never experienced lonestar in his raw form, but now I'm intrigued. :) :) :)
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:arranged:
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:rollin
Ah Duncan, the gift that keeps on giving.
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:rollin
Ah Duncan, the gift that keeps on giving.
If only Edan would return to us.
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Made some picanha with chimichurri sauce this weekened
(https://i.imgur.com/S7HTY2J.jpg)
(https://i.imgur.com/rmOLm4a.jpg)
(https://i.imgur.com/35mpS4Q.jpg)
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Here's another one of my cooks - Tacos al Pastor
(https://i.imgur.com/5nOsrMS.jpg)
(https://i.imgur.com/50JAbhS.jpg)
(https://i.imgur.com/7xbSP0E.jpg)
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And some burgers I also cooked yesterday. I tried the buttered brioche method that someone suggested here...OMG
(https://i.imgur.com/LHhJSju.jpg)
(https://i.imgur.com/6bYiTZd.jpg)
(https://i.imgur.com/ZAiGlUH.jpg)
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And from last week - Chicken breasts (one with salt, pepper, garlic and butter) and the other one with tumeric and butter
(https://i.imgur.com/XsFIfDA.jpg)
(https://i.imgur.com/cZc4TN6.jpg)
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And from a couple of weeks ago
(https://i.imgur.com/HD2fqir.jpg)
(https://i.imgur.com/34ryetX.jpg)
^I since bought 3 cast iron pipe plugs (1 inch high to replace the aluminum)
(https://i.imgur.com/Twbj6ZO.jpg)
(https://i.imgur.com/FFzqFQe.jpg)
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I apologize in advance for the food porn. Too early to see all of this food. :lol
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We just got one of the Weber pizza stones.. Looking forward to trying it out.
All your food looks fucking dope. :tup
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Oh my sweet baby Jesus. What a way to kick off a Monday. I'm spent already!
That picanha loots righteous :hefdaddy Wouldn't mind taking a bite out of one of those pies. I've been debating buying a stone for my Weber or not.
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Goddamnit, Goo-goo, that's a righteous start to the week!
The tacos al pastor and the picanha looked especially good. I was just having that conversation with my daughter and her boyfriend (who is Mexican) about the proper toppings for a taco. He's of the opinion that anything after cilantro and onions is only there to cover the taste of the protein. Can't really argue with that.
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Goddamnit, Goo-goo, that's a righteous start to the week!
The tacos al pastor and the picanha looked especially good. I was just having that conversation with my daughter and her boyfriend (who is Mexican) about the proper toppings for a taco. He's of the opinion that anything after cilantro and onions is only there to cover the taste of the protein. Can't really argue with that.
Funny, the girl I've been dating came over last weekend and made us carne asada tacos. Her opinion is the basically the same, she made her own guac that had some onions and tomato in it, but other than the quac, no toppings because the meat will speak for itself. Which it did, sooo good. But I'm so accustomed to putting cheese, lettuce, and tomato on my tacos however, I followed her lead and it seemed legit. I guess I just usually make ground beef tacos where the meat isn't anything special.
Also, goo-goo, all that food looks bangin.
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We just got one of the Weber pizza stones.. Looking forward to trying it out.
All your food looks fucking dope. :tup
I liked the pizza stone however, you do waste a lot of heat and fuel if you are just going to bake one or two pizzas. If I were you, I would try and get something else cooked so you don't waste that much fuel/heat. What I did was I cooked some beef fajitas, and then added the stone afterwards for the pizza for the baking. And also, make sure you measure the stone's temperature at the surface. That's the key. Doesn't matter if your grill says that the temperature is at 400F. It's the stone's temperature that has to be at 400F. But pizza came out very good. I'm going to try and burn wood next time around for the pizza.
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:clap: for all of that! (I wish there was a standing ovation emoji)
My daughter loves making pizza, so I was seriously thinking about getting a pizza stone. After the discussion about smash burgers, I was also thinking about getting a griddle for the kamado. But I'm second guessing that now. For burgers, is there really a significant benefit to doing them on a griddle outside vs. just doing them in a cast iron pan on the stove?
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I'm hardly the BBQ master on the forum but in my limited experience I prefer to do them outside mainly because it's easier to clean up. I hate having splatter all over my kitchen when I made burgers.
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Goddamnit, Goo-goo, that's a righteous start to the week!
The tacos al pastor and the picanha looked especially good. I was just having that conversation with my daughter and her boyfriend (who is Mexican) about the proper toppings for a taco. He's of the opinion that anything after cilantro and onions is only there to cover the taste of the protein. Can't really argue with that.
Funny, the girl I've been dating came over last weekend and made us carne asada tacos. Her opinion is the basically the same, she made her own guac that had some onions and tomato in it, but other than the quac, no toppings because the meat will speak for itself. Which it did, sooo good. But I'm so accustomed to putting cheese, lettuce, and tomato on my tacos however, I followed her lead and it seemed legit. I guess I just usually make ground beef tacos where the meat isn't anything special.
Also, goo-goo, all that food looks bangin.
For al pastor I agree. You don't want anything overpowering the pig and marinade. For plain ole bistec or carnitas a little green sauce is a fine addition. For crispy American tacos put anything you damn well please on them. In that case you've already drowned out the cow flavor with cumin and onion powder anyway.
Another consideration is whether you want raw or grilled onions on your tacos. Some taquerias give you the choice. I think the same rule applies. For pastor the typical raw onions, but for carnitas or bistec grilled onions compliment it nicely.
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Not 100% related but Traeger and Weber will both be on the stock market and BBQGuys will merge with a SPAC. The BBQGuys will be worth 960 million. Traeager looks to raise 400 million with a company value of 2 billion.
https://www.wsj.com/articles/grills-are-the-latest-fad-in-a-scorching-ipo-market-11626991439?st=q4fceghinjnlfyl&reflink=desktopwebshare_permalink
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I feel like investing in Traeger would not pan out well.
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:clap: for all of that! (I wish there was a standing ovation emoji)
My daughter loves making pizza, so I was seriously thinking about getting a pizza stone. After the discussion about smash burgers, I was also thinking about getting a griddle for the kamado. But I'm second guessing that now. For burgers, is there really a significant benefit to doing them on a griddle outside vs. just doing them in a cast iron pan on the stove?
You can use the cast iron pan over the kamado. That way you don't have to buy the griddle.
Get the pizza stone, it's definitely worth it.
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I feel like investing in Traeger would not pan out well.
I see what you did there...
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Going to try to grill some jalapeno poppers. Any good recipes or secrets that you guys use?
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Hey guys.
(https://i.imgur.com/1yq8B9u.jpg)
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Wow, amazing! What charcoal grill are you rocking these days?
Big shoutout to Pitboss. I called about my temperature screen going out and I got a brand new replacement screen in a week. The phone call lasted less than 5 minutes and all they asked was for my shipping address. Huge props!
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Thanks! 22" Weber Kettle. For such a simple machine, they're incredibly versatile.
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Some jalapeno poppers for the win.
Sliced jalapenos in half, removed the seeds. Added mozzarella cheese, Mexican chorizo, another layer of mozzarella cheese, wrapped them in bacon, seasoned them, and smoked them for 60 mins.
(https://i.imgur.com/fGP1s5C.jpg)
(https://i.imgur.com/UDgfOZw.jpg)
(https://i.imgur.com/4o0AJ84.jpg)
(https://i.imgur.com/CmoArar.jpg)
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That looks amazing. What temp did you smoke at?
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I really don't like peppers, but I think I'd still try one of those. They look great.
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That looks amazing. What temp did you smoke at?
275F for about an hour. The original recipe uses cream cheese but I forgot to get during my grocery run. So I just used some mozzarella that had I left.
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Bacon wrapped jalapenos filled with cheese has been something I've been making quite often over the last 6 months. Sooo good. I usually use chive cream cheese for the filling. Haven't tried putting a meat in there, but I'm sure that worked well. Yummy.
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Made some smoked pork belly and some skirt steak marinated with Shiner Bock
Pork Belly
(https://i.imgur.com/fr5blDJ.jpg)
(https://i.imgur.com/VY5h4Xd.jpg)
(https://i.imgur.com/mgzGI3n.jpg)
Skirt steak
(https://i.imgur.com/rIQmZ2c.jpg)
(https://i.imgur.com/jpF0kCZ.jpg)
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Time to bump this thread lol
So the fall started in Austin and it's my favorite time of the year because of the weather. Not to warm, a bit on the chilly side, you can hike, run, bbq without sweating like a pig lol.
*Saturday cook: ribs - just rubbed them with a spicy garlic pepper rub and let them smoke for a few hours.
(https://i.imgur.com/BfYlH8c.jpg)
(https://i.imgur.com/oiBR7Oi.jpg)
(https://i.imgur.com/NT5ISM5.jpg)
*Sunday cook - During my grocery run, I came across some BRISKET BURGER PATTIES at HEB (grocery chain in Texas). Holy mother of God! I also roasted some chicken breasts with different rubs and sauces. One in particular was this mayo/lime/ginger sauce that I came across and came out pretty zesty! By the way, I tend to stay away from ketchup/mayo/mustard in burger so that you can actually taste the meat. I added the pineapple and this jalapeno/pickle mix that I also came across at HEB.
(https://i.imgur.com/pKTagYr.jpg)
(https://i.imgur.com/wJlgQXk.jpg)
(https://i.imgur.com/a2eCKMr.jpg)
Cheers!
(https://i.imgur.com/DeL5vqH.jpg)
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That first pic .... :heart
I've done a shamefully low amount of BBQing this summer :( I just realized this morning that I have 3.5 days of PTO that I never scheduled. I might take a cook day.
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Did a pork shoulder on Monday, but didn't take pics. Sorry, guys. :( But it came out REALLY good. When I first started, I followed the lead of the guy who I got my main recipe from, and would do them fat side down. I like that method a lot. You tend to get a solid bark all the way around, and the fat cap on the bottom basically becomes bacon. The only downside is that I have found some parts that don't have as much fat or connective tissue can come out a bit dry. This last cook, I went fat side up so that the fat would render down into the meat instead of just dripping off the bottom. Only downside was that on the fat cap side on top, I didn't get great bark because it was just dry rub on fat, and the fat was still left rather than getting that nice bacon-y texture. The up side is that that fat pretty much just dissolved when I was pulling the pork, and the entire thing was much more moist and juicy. I think this is going to be my go-to.
Goo-goo, that stuff ALL looked pretty amazing. I want to do some chicken and some steaks on my kamado soon. But I've been having temperature issues that are driving me crazy. First, on my low and slow cooks, after several hours, about when the meat typically goes into a short stall about 155-160, the temperature starts falling and I have to open the vents up REALLY wide to keep in that 225-250 range. That has happened to me the last 3 cooks in a row. Not sure what is going on. Second, I have never been able to get the temp up over 400, even with everything wide open, and I don't know why. Want to be able to do that nice reverse sear on some good steaks, but am worried that I won't be able to bring the heat.
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Re: Pork Shoulder and bark
Pork shoulder is one of the few things I'll cook where I don't worry about bark quality at all. 99% of the time, the shoulder is getting torn apart and sauced, so a solid layer of bark doesn't add a whole lot of value to the end product, imo.
What I've done on two occasions now is make a little/shallow boat out of foil, and I set the fat-side-up shoulder in that. It allows the fat to render down into the meat while creating a heat break from the fire source. Seemed to work pretty good.
Re: Temp problems
What are you using for fuel? I find the charcoal I'm using to be the biggest determining factor in heat generation.
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Pork: The recipe/technique I have been following is to cook it to about 165-170 with it directly on the grill grate (the heat shields on the Kamado protect it from flare ups). Then put it in a foil pan with a small amount of apple juice (about 1/2 inch) and cover with foil and bring it up to about 185-190.
Fuel: Kamado Joe Big Block.
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Damn. I've had good luck with that charcoal. When you're trying to get it super hot, are you leaving it closed with the vents wide open the whole time, or do you let the fire build with the lid itself open first?
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Closed. I use a chimney to start, to make sure that most of the coals are ignited, and then spread them. A few months ago, I attempted to get it as hot as it would go so that I could do a self-clean, but, again, it wouldn't get above about 400. I can't explain it.
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Bosk
I can think of a couple of issues with your Kamado:
a) Have you done a cleaning, like removing all the insides, vacuum it and then re-assembling everything? There's a few holes that get clogged up on the ceramic pieces that get clogged with ash. That restricts some of the airflow.
b) The tray to remove the ash. So I had similar problems like you Bosk and I just removed the removable tray and didn't use it until I was going to clean the grill to cook again. The removable tray has holes but most of the time, they get clogged up. So you are restricting the airflow unknowingly.
c) Bottom cast iron grate - same issue as above. Maybe the holes are plugged and you need to unplug them.
I did buy an upgrade. I removed the bottom grate and bought the charcoal basket. It also has a divided so you can just heat up one side of the grilling grates. The smaller charcoals fall off and that also helps with the airflow. Smaller charcoals also plug holes and restrict airflow from the tray or grate.
https://atlantagrillcompany.com/collections/kamado-joe-1/products/kamado-joe-charcoal-basket
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Closed. I use a chimney to start, to make sure that most of the coals are ignited, and then spread them. A few months ago, I attempted to get it as hot as it would go so that I could do a self-clean, but, again, it wouldn't get above about 400. I can't explain it.
I usually let the fire run for 10-15 mins with the lid and vents fully wide open if I want to do grill or sear.
I also think the chimney you use to start the fire is the issue. The coals are already very hot but the heat is not enclosed or properly distributed inside the ceramic grill. I think that's also part of the problem.
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Good tips all around. I plan to take it all apart and do a thorough cleaning this weekend. (b) is interesting. So you don't use the tray at all during the cook? So do you just suck out the ash with a shop vac before doing your next cook?
For the bottom grate, before doing a cook, I usually try to aggressively move around any coals that are left from a prior cook so that any ash accumulating between or under the coals falls through the bottom grate, and I make sure the holes look like they are clear. But I guess it is possible that there is ash underneath that I am not seeing. That basket might be a good option. Do you put it on top of the grate, or do you remove the grate altogether and just use the basket?
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Good tips all around. I plan to take it all apart and do a thorough cleaning this weekend. (b) is interesting. So you don't use the tray at all during the cook? So do you just suck out the ash with a shop vac before doing your next cook?
For the bottom grate, before doing a cook, I usually try to aggressively move around any coals that are left from a prior cook so that any ash accumulating between or under the coals falls through the bottom grate, and I make sure the holes look like they are clear. But I guess it is possible that there is ash underneath that I am not seeing. That basket might be a good option. Do you put it on top of the grate, or do you remove the grate altogether and just use the basket?
b) I don't use the tray during the cook. I pull it out. Before I start a cook, I use the tray to remove the ash but after I remove most of the ash, I just put it away again. I use the shop vac about every 3-4 months for a full clean.
You remove the bottom grate. Then place the basket. I can snap a picture of the setup so you can see how it goes. It also has like a couple of hooks, where it attaches to the divide and conquer ring, and you can easily remove the whole thing, including the basket. And that also helps a lot for ash removal.
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Closed. I use a chimney to start, to make sure that most of the coals are ignited, and then spread them. A few months ago, I attempted to get it as hot as it would go so that I could do a self-clean, but, again, it wouldn't get above about 400. I can't explain it.
Give it a go with the lid open. I've found with the Weber Kettles I have that they'll run 150+ degrees hotter if I let the coals get get hot that way first.
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Bosk
Here are some pictures of the basket
Charcoal basket inlcudes the middle divider. You can choose to just heat up one side of the grill and save some charcoal along the way
(https://i.imgur.com/6giXtaN.jpg)
Charcoal basket with no bottom grate - you can see there are more gaps for airflow compared to the bottom grate originally included in the kamado
(https://i.imgur.com/AFQJtk4.jpg)
Kamado without basket or bottom grate
(https://i.imgur.com/hqKrJNR.jpg)
Basket with divide and conquer assembly
(https://i.imgur.com/fsZG68a.jpg)
Hooks from divide conquer ring that attach to basket
(https://i.imgur.com/nOB7RT2.jpg)
Basket with divide and conquer
(https://i.imgur.com/fsZG68a.jpg)
Tray with plugged holes, that's why I just remove the tray
(https://i.imgur.com/12I1BTd.jpg)
I bought the grate racks here (just make sure to choose your KJ model) - If you decide to buy them, sign up for their newsletter and you'll get a discount coupon. They also run frequent sales so you save about 3-4 bucks depending on the sale event.
https://smokeware.com/collections/for-big-green-egg/products/grate-rack-bge?variant=965154447
(https://i.imgur.com/0KHI9UJ.jpg)
(https://i.imgur.com/sDBkQOS.jpg)
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The rotisserie accessory I bought it from here:
https://atlantagrillcompany.com/collections/kamado-joe-1
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That's cool. I may have to spring for that. But in the mean time, I will definitely go trayless on the bottom. I didn't even think of that, but it seems like an easy way to up the airflow considerably. I am guessing that you need to choke the bottom and top dampers way down for a low and slow in that case, but I will experiment with it.
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Yes. I get about a 250F temp leaving the bottom damper about 1-1.5inch open and use the top damper to regulate temperature mostly.
But first, I leave both dampers fully open to reach a 200F temperature and then start closing the dampers.
I was thinking about your issue with the chimney. Are you using the chimney and pouring the coals until most of them are mostly white? If so, I think that is the issue. There is no more "usable" fuel to ignite and create hotter temperatures. If you want to use the chimney, maybe just leave 1/4 to 1/2 of the charcoal inside the chimney either white or unused. I just personally just pour the charcoal in the kamado and use a starter with all the vents open for 10-20 mins and then close the lid. And the grill starts raising the temperature easily.
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I was thinking about your issue with the chimney. Are you using the chimney and pouring the coals until most of them are mostly white? If so, I think that is the issue. There is no more "usable" fuel to ignite and create hotter temperatures. If you want to use the chimney, maybe just leave 1/4 to 1/2 of the charcoal inside the chimney either white or unused. I just personally just pour the charcoal in the kamado and use a starter with all the vents open for 10-20 mins and then close the lid. And the grill starts raising the temperature easily.
I usually fill the chimney to the top, and then pour out the coals when the ones on top just start to get white on the edges (meaning they are just lit). I pour and spread them, and then add the equivalent of about 1/4 chimney worth of fresh, unlit coals on top of those. All the videos I have seen, the guys just spread unlit coals in the bottom of the KJ and use a starter. I haven't really seen any guidance on using a chimney, so I've tried to just merge my own experience for using a chimney with briquettes as I would with cast iron Dutch oven cooking, with looking at how much total fuel those guys look like they have in the KJ. But I am always open to suggestions or advice if you guys see something I am doing that isn't quite right (or even dead wrong).
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Decided to smoke a brisket yesterday, just salt and pepper, and didn't wrap it during the stall.
(https://i.imgur.com/LhfK7ol.jpg)
(https://i.imgur.com/cFzfpbo.jpg)
I don't think I'm wrapping briskets again. Everything was perfect. Meat was juicy and tender, with a crunchy/smokey bark.
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Looks amazing! I almost never wrap, and when I do, it's always because of time constraints.
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Killer smoke ring bud.
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Not sure why I wrapped it in the first place. It took about 30 mins longer for me to smoke this vs a wrapped one of similar size.
By the way, this graph is from the Meater thermometer. The valleys are from when I opened the smoker and sprayed a water/apple cider vinegar solution. If you guys don't have the Meater, I totally recommend it.
(https://i.imgur.com/KYdbXQe.png)
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Damn that looks nice, you all have got some serious grilling skills.
I tried to grill my very first steak yesterday and it was a big disaster.
I bought some NY strips and all I added was Kosher salt and black pepper at room temp 45 mins prior to grilling
(https://i.imgur.com/VjDA2C8.jpg)
I watched a bunch of videos and even the weber grill guide card that comes with the grill mentioned to cook around 4 to 6 mins of direct high heat for 1" strips.
I did about 2 mins each side and then an additional 1 min each side and this is how they turned out.
Salty as hell and over done.
(https://i.imgur.com/kNJu8Vk.jpg)
(https://i.imgur.com/lx4Wf45.jpg)
I kinda don't get the salty part though, because almost every video I see has used a ton more salt than what I put. It can't be that everyone eats way more salt than I do?!
The cooking part will take some time to get right as now I know I should get a wireless thermometer to check temps. I saw my closed grill go over 600F at one point so that may have been too much heat. Then again I have no idea or reference point if that's too much or not.
Either way it was a fun adventure and will go through the thread for tips and tricks.
Suggestions are most welcome!
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What kind of grill did you use?
Also, a thing to remember and keep in mind with salting... thickness matters. Your steaks are on the thinner side compared to most of the vids you'll see on Youtube. Those steaks would need way less salt than something that was 1.5"+ thick. Just something to think about if you're comparing to tutorials you're watching online. A lot of Youtube guys will also use types of salt that are less... potent I guess (RJ, help me out with some verbiage!). The salt crystals are larger and flakier, appearing to a look like a lot more salt than it is. It looks good for the camera and the presentation. At least I think I remember Guga mentioning something along those lines in one of his videos.
I like to cook steaks with a method called "reverse searing". You slowly bring the steaks up to temp off heat and away from the flame, only flipping them once along the way. Once they hit 122ish (F), they go directly over flame and I sear them like hell for a minute on each side twice. It's a pretty fool proof way to never overcook them.
Better luck next time around!
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Thanks for the tip!
I use the spirit series Weber gas grill. It's a 3 burner unit, I believe it's this one (https://www.weber.com/US/en/grills/gas-grills/spirit/spirit-e-310-gas-grill-%28natural-gas%29/47510001.html)
I actually just came across Guga in the morning and I wished I had seen this video (https://www.youtube.com/watch?v=DmORW3rBvyc&t=613s&ab_channel=GugaFoods)before I grilled yesterday. Thanks also for pointing out the thickness difference of the steaks. I should have figured mine would take a lot lesser time. But C'est la vie.
Hopefully next time comes out better.
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I mean, if he used iodized salt, it'd make sense, but since he used kosher, it's saltiness is mellower. I'd say it's partly that you just used too much based on the thickness, and that by overcooking it you intensified the saltiness. If you're dealing with that thickness of a NY, just get the grill marks and you're already at rare, so if you're shooting for MR you just need to creep past that a minute or two and let it finish on the cutting board. You'll always get one good upgrade in temperature just from a proper resting of the steak.
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That's great feedback and makes sense.
One other question I have is closed vs open grill cooking. Let's say I'm doing the direct high heat for a couple of mins each side, does it matter that much to close the grill for that amount of time as its just a few mins?
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My gf only recently taught me about the different levels of saltiness as my table salt I basically use is too salty for her so now I have another set of salt for when she cooks. You live and you learn.
Now was it Chino (I may be wrong) who brought up using corn starch when making wings? We tried that this weekend (we fried them, not grilled so maybe not appropriate for this thread) but I think those came out as the best wings I've ever home made before.
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My gf only recently taught me about the different levels of saltiness as my table salt I basically use is too salty for her so now I have another set of salt for when she cooks. You live and you learn.
Now was it Chino (I may be wrong) who brought up using corn starch when making wings? We tried that this weekend (we fried them, not grilled so maybe not appropriate for this thread) but I think those came out as the best wings I've ever home made before.
That sounds like a recommendation I would have made :lol I love me some corn starch wings! Glad it works out well for you guys.
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I made the recc'n once of using baking POWDER in a chicken wing dry rub, and that has a chemical reaction with the fat to make the skin really crispy just baking it in the oven. Same effect methinks as corn starch.
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My gf only recently taught me about the different levels of saltiness as my table salt I basically use is too salty for her so now I have another set of salt for when she cooks. You live and you learn.
Now was it Chino (I may be wrong) who brought up using corn starch when making wings? We tried that this weekend (we fried them, not grilled so maybe not appropriate for this thread) but I think those came out as the best wings I've ever home made before.
That sounds like a recommendation I would have made :lol I love me some corn starch wings! Glad it works out well for you guys.
I use corn starch as well for oven baked fried tofu.
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@faizoff
I would try to create two cooking zones in your grill: one direct and one indirect. Get a meat thermometer. The internal meat temp is all that matters. I would cook the NY strips using indirect heat until you reach your internal temp and then a 1 min sear on both sides on the direct side of your grill.
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Thanks goo-goo I'm definitely getting a thermometer and using that as a guide. I wish I had done a little more reading up before making those steaks but lessons learned the hard way.
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Thanks goo-goo I'm definitely getting a thermometer and using that as a guide. I wish I had done a little more reading up before making those steaks but lessons learned the hard way.
I feel your pain. My first brisket was grass fed and wasnt cheap. It came out tough as leather as I just followed a “leave it in oven for 5 hrs at 250F” recipe. Never again. After that, I bought cheap cuts, read up good BBQ blogs and tried again. I started grilling and smoking with a 22” Weber kettle. I squeezed every ounce of that grill. After that and learning smd reading a lot, decided to buy my current Kamado.
Internal temperature and meat quality are key in smoking, grilling, etc. A good cut doesnt need much seasoning unless you are looking for a specific flavor. A lot of the learning is by trial and error.
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Not sure why I wrapped it in the first place. It took about 30 mins longer for me to smoke this vs a wrapped one of similar size.
By the way, this graph is from the Meater thermometer. The valleys are from when I opened the smoker and sprayed a water/apple cider vinegar solution. If you guys don't have the Meater, I totally recommend it.
(https://i.imgur.com/KYdbXQe.png)
How is the range on the meater? My buddy has one and I checked it out a couple years ago but he had to keep his phone very close to grill to get read outs.
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Yeah, the 1st Gen has a 30 ft range, which is the one I have.
https://www.amazon.com/MEATER-Thermometer-Rotisserie-Bluetooth-Connectivity/dp/B01GQMPJOC/ref=sr_1_5?crid=PW868WC4KN06&dchild=1&keywords=meater+thermometer+wireless&qid=1633463422&sprefix=meater+thermometer+wireless%27%2Caps%2C200&sr=8-5
The current gen supposedly has a 165 ft range.
https://www.amazon.com/MEATER-Thermometer-Rotisserie-Bluetooth-Connectivity/dp/B07H8WTFHW/ref=sr_1_4?crid=PW868WC4KN06&dchild=1&keywords=meater+thermometer+wireless&qid=1633463383&sprefix=meater+thermometer+wireless%27%2Caps%2C200&sr=8-4
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Goddamn are you guys spoiled these days. :lol
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Yeah, the 1st Gen has a 30 ft range, which is the one I have.
https://www.amazon.com/MEATER-Thermometer-Rotisserie-Bluetooth-Connectivity/dp/B01GQMPJOC/ref=sr_1_5?crid=PW868WC4KN06&dchild=1&keywords=meater+thermometer+wireless&qid=1633463422&sprefix=meater+thermometer+wireless%27%2Caps%2C200&sr=8-5
The current gen supposedly has a 165 ft range.
https://www.amazon.com/MEATER-Thermometer-Rotisserie-Bluetooth-Connectivity/dp/B07H8WTFHW/ref=sr_1_4?crid=PW868WC4KN06&dchild=1&keywords=meater+thermometer+wireless&qid=1633463383&sprefix=meater+thermometer+wireless%27%2Caps%2C200&sr=8-4
There are three, actually.
https://www.amazon.com/MEATER-Thermometer-Rotisserie-Bluetooth-Connectivity/dp/B07TJ95CBM/ref=sr_1_2_sspa?dchild=1&keywords=meater+thermometer+wireless&qid=1633467925&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFPRTJLVTAxTjQ2S0YmZW5jcnlwdGVkSWQ9QTAzNDA4NDAxT1ZQMVoyVzdSS1c5JmVuY3J5cHRlZEFkSWQ9QTA4NjQzODAzVjU0UEhLNDVTTjlRJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
This one has unlimited range as long as the block is in range. The block uploads data to the cloud, so you can get readouts from your phone from ANYWHERE.
You can kind of do that with the second generation as well if you have an extra phone or table. You just have to leave the phone or tablet within range so it can receive data from the thermometer and upload it to the cloud. Then you can access that from your active phone.
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Welp looks like I'm ordering one...
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Good news!
Figured out my airflow/heat problem. It was actually quite simple, and in retrospect, I kinda feel like an idiot for not picking up on what the problem was because it seems so obvious now. But Goo-Goo's post got me rethinking every aspect of how I built my fire and do my cook, and it turned out the issue was right in front of me.
So, as I mentioned, I use a chimney to start my coals rather than using a fire starter. I already had a chimney for starting briquettes and was well versed with how they work, so when Chino first mentioned it awhile back, seemed perfect. Goo-Goo talking about replacing the bottom cast iron ventilated grill plate with a basket got me thinking about ventilation in that area. So I quickly figured out that the problem was arising from a combination of the bottom grill plate and my chimney method. The issue is this: To start my coals in the chimney I usually grab some scrap cardboard and a handful of paper from our paper shredder to put in the bottom of the chimney, and light that up to get a good flame to catch the coals. The problem is that that would leave me with a big pile of fine ash from the paper and cardboard on the floor of the KJ firebox on top of the bottom grill plate, which would likely severely hinder airflow from the bottom. Basically, rather than having my burning coals directly on the ventilated bottom grill plate, there was a layer of fine ash in between preventing any ventilation. I picked up on that this morning when lighting up. So what I did was, before dumping the coals out of the chimney, I picked it up and scraped all that ash to the sides to clear the holes. The result was a ROARING fire. I wanted to let it heat up a bit to do a little cleaning before starting the cook, and it got up to 575 with the heat deflector plates in before I started choking it down. (probably actually hotter, but that is what the dome thermometer was reading. When I was cleaning, the heat was intense. I'm sure if I took the heat deflectors out, I could have gotten a nice sear on some tomahawks.
Anyhow, problem solved. Glad I figured it out and that it was so simple. I still can't believe I didn't catch on before now, but I guess that's the thing with grilling/smoking/bbq. There are lots of variables, and it can sometimes just take time to learn some of the seemingly most obvious things about your equipment.
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Nice, glad it was a simple solution. :tup
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:metal
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So, I'm making chili verde for watching the Rose Bowl tomorrow (Go Utes!) and my plan all week was to mesquite smoke a pork shoulder today in preparation for assembling the chili tomorrow. I put the shoulder in a brine last night before bed (salt, agave nectar, garlic, oregano, and green chilis). When I woke up this morning, there was 6" of fresh snow all over everything and was still coming down. So, I had to get inventive.
(https://i.imgur.com/JhYN7Ct.jpg)
(https://i.imgur.com/4hC9rRF.jpg)
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:lol :hearts: Love that.
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Bought my first new BBQ in just over 20 years. I had a cast iron SunShine bbq. An Australian company that lasted in North America about a month. Long enough for my step father and I to buy one. His died a couple years before mine and I was able to canabalize burners out of it. I lost count of how many relative's bbqs mine out lived. Almost like monitors. I bought an NEC monitor...and just never died.
Anyhow. They sure don't make em like they used to. For just over 1K I was able to get a BroilKing 3 burner machine. It feels like a mid to lower end unit.
We'll see how long she lasts.
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Bought my first new BBQ in just over 20 years. I had a cast iron SunShine bbq. An Australian company that lasted in North America about a month. Long enough for my step father and I to buy one. His died a couple years before mine and I was able to canabalize burners out of it. I lost count of how many relative's bbqs mine out lived. Almost like monitors. I bought an NEC monitor...and just never died.
Anyhow. They sure don't make em like they used to. For just over 1K I was able to get a BroilKing 3 burner machine. It feels like a mid to lower end unit.
We'll see how long she lasts.
I noticed that when I was trying to find a nice offset smoker. It seemed like you had to spend upwards of $1000+ to get something that wouldn't rust through in just a few years. I ended up finding a 15+ year old chonker that I love. It's 1/4" steel all around. Most of the new stuff is 3/16", and in a lot of cases just an 1/8". I only paid $50 for the thing (was a royal bitch to move) and it's given me three solid summers so far, with plenty more on the horizon.
Anyways, it was 68 degrees where I live yesterday (snow storm starts in 12 hours), and it got me excited for cook season. Summer is coming.
(https://i.redd.it/07q3r8ob1sj81.png)
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Bump! I got an early anniversary gift from my wife today, a blackstone griddle. Going to set it up and make some smash burgers this afternoon. Any of you guys mess around with a griddle before?
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Yesterday, did a REALLY nice hot smoked salmon. It was the best I've done by far, and one of the best pieces of salmon I've ever had.
It was a VERY simple recipe and process: Brined 2 lb. salmon fillet in mixture of about 1/2 cup brown sugar, 1 tbsp. kosher salt, black pepper, and garlic powder. It was a short brine--only about 2 1/2 hours, so while there was a pellicle, it wasn't a really thick one.
Smoked it at between 200 and 225 on the Kamado Joe with some apple wood for about an hour and pulled it at 130 internal temp and let it rest. Brushed on a light glaze at the beginning and again about 10 minutes before it finished. Glaze was soy sauce, honey, and lemon zest.
Wish I would have gotten a pic, but was in a hurry. Sorry.
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That sounds amazing and something I need to try this weekend.
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Process is solid.. A few tricks I'd add... Work some citrus zest into the dry brine, really sparks up the flavor, and you didn't say it, but letting it air dry between brine and smoke for a few hours at least really kicks up the pellicle formation.
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Thanks! :tup
Another trick I used that I got from another recipe some time ago is that I put the fish on a cookie cooling rack and put that rack on the grill. When it was done, just lift that rack off the grill instead of trying to get the fish off a hot grill with a spatula and risking breaking it and losing some of it.
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My local Costco started selling beef back ribs. I've long complained that they don't sell short rib, but this is close enough, especially for four bucks a pound.
(https://i.imgur.com/pbTtcwt.jpeg)
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Can I suggest that you cater your own wedding?
Please
:lucien:
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I suggested that in open field. I was denied :lol