The Barbecue Thread

[bosk1]

[lonestar]

 


Ah Duncan, the gift that keeps on giving.

[jingle.boy]

Ah Duncan, the gift that keeps on giving.

If only Edan would return to us.

[goo-goo]

Made some picanha with chimichurri sauce this weekened

[goo-goo]

Here's another one of my cooks - Tacos al Pastor

[goo-goo]

And some burgers I also cooked yesterday. I tried the buttered brioche method that someone suggested here...OMG

[goo-goo]

And from last week - Chicken breasts (one with salt, pepper, garlic and butter) and the other one with tumeric and butter

[goo-goo]

And from a couple of weeks ago




^I since bought 3 cast iron pipe plugs (1 inch high to replace the aluminum)

[goo-goo]

I apologize in advance for the food porn. Too early to see all of this food. 

[lonestar]

We just got one of the Weber pizza stones.. Looking forward to trying it out.

All your food looks fucking dope. 

[Chino]

Oh my sweet baby Jesus. What a way to kick off a Monday. I'm spent already!

That picanha loots righteous  Wouldn't mind taking a bite out of one of those pies. I've been debating buying a stone for my Weber or not.

[Stadler]

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.

[cramx3]

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.

[goo-goo]

We just got one of the Weber pizza stones.. Looking forward to trying it out.

All your food looks fucking dope. 

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.

[bosk1]

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?

[ReaperKK]

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.

[El Barto]

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.

[goo-goo]

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

[Chino]

I feel like investing in Traeger would not pan out well.

[goo-goo]

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.

[Stadler]

I feel like investing in Traeger would not pan out well.

I see what you did there...

[goo-goo]

Going to try to grill some jalapeno poppers. Any good recipes or secrets that you guys use?

[Chino]

Hey guys.

[ReaperKK]

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!

[Chino]

Thanks! 22" Weber Kettle. For such a simple machine, they're incredibly versatile.

[goo-goo]

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.

[ReaperKK]

That looks amazing. What temp did you smoke at?

[Chino]

I really don't like peppers, but I think I'd still try one of those. They look great.

[goo-goo]

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.

[cramx3]

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.

[goo-goo]

Made some smoked pork belly and some skirt steak marinated with Shiner Bock

Pork Belly






Skirt steak

[goo-goo]

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.






*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.







Cheers!

[Chino]

That first pic ....   

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.

[bosk1]

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.

[Chino]

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.