Ten Percent of Nuthin'

Got my first smoker in ten years, the other day.  It's a Weber Smokey Mountain 18.5".

Huge improvement over the $60 Wal*Mart special I had back then.  I cooked a 6.5 lb Boston butt on it yesterday, and it came out fantastic.
My major complaint is that the lump charcoal fell through the charcoal grate, but $10 and a trip to Home Depot should fix that issue.  Just buy a second grate and put it at 90 degrees from the first one. 

It was on sale at AimToFind for $239, with free shipping.  That's a fantastic deal, as other places are $279-299.  I had it sent via regular shipping (for the freeness) and it got to me within two or three days.  Granted, they're only coming from PA, but that's pretty spiffy.  If you are looking for a smoker, they're still running the special. (http://www.aimtofind.com/weber-18-5-inch-smokey-mountain-cooker-pn-721001-2010-model.html)

My first preference would have been a Big Green Egg, but who's got that kinda money?

Not sure what we'll do for a grill.  Propane be tempting.

One of the first things Ann said when I told her that you and Sara bought a home was that now you would be able to smoke and grill out.

That looks like a heckuva good deal on a great smoker. I've always been partial to Weber products and if I didn't already have a decent smoker I'd look long and hard at that one. Big Green Eggs are great, but the problem is that with them being ceramic, once they crack they are cracked.

I grill with propane just because it is so darned easy. All I have to do is preheat and in ten minutes the steaks are over the flames. The more you grill, the better the taste, as all the fat and juices and stuff drip down onto the burners.

Quote from: TinkTanker on June 25, 2010, 06:45:02 AM
One of the first things Ann said when I told her that you and Sara bought a home was that now you would be able to smoke and grill out.

Haha. You know us so well! ;)

QuoteI grill with propane just because it is so darned easy.

Yeah, I'm leaning toward one for the "easy" part, myself.  It'd be kind of nice to just fire it up and grill.
Granted, with a chimney starter it only takes perhaps 15 minutes to start... but cleanup isn't exactly fun.

Cleanup with propane is you turn it off and close the lid and go eat. When you fire it up next time, scrape down the grill with a wire brush once it is heated up, lube the grill, you are good to go.

<runs in>
Propane (Parody of Cocaine) (http://www.youtube.com/watch?v=Gc1URQgQWNo&feature=related#)
<runs out>

You make it so very tempting, Tink!

Pearl, you're just silly.

Hank Hill sings "Propane" (Eric Clapton's Cocaine) (http://www.youtube.com/watch?v=fGtqz4aZyfM#)

Porterhouse Steak Recipe by the BBQ Pit Boys (http://www.youtube.com/watch?v=QiGTIFPOusM#)

Rib Eye Steak Recipe by the BBQ Pit Boys (http://www.youtube.com/watch?v=vB16Dbjz8oo#)

We have never been 'outdoor cookers'. We got Tom a BBQ for one Father's Day a few years back, I think it was used once, maybe twice when my sister was living in the apartment out back while she sold her house.

My inlaws have a gas bbq and they do cook often (always good). I love to eat it, just do not like the outside where it's hot.

I did find an article about solar ovens that I thought was cool....

  We use a gas grill a lot. All year round. We don't sit outside to eat just bring the food in. Hubby loves to
cook on the grill and Boy I'm not going to discourage him. Saves me a lot of work. :)

  Yes, you read right. All year long even with a foot of snow on our deck.  :laugh: We had company in Alaska
one night and he grilled steaks outside and it was -30. Everyone got a kick out of it. :)

The wife finally talked me into doing another beef brisket for her. So I'll show her:  I'm doing two.

The smoker is holding up very nicely -- it doesn't seem to matter that it's only about 35 degrees outside.

I'm hoping these come out as great as the one I smoked last summer.  It was my first brisket I've ever cooked and it was melt-in-your-mouth good.  Beginner's luck, perhaps?

I can't recommend highly enough Weber's Burgundy Beef rub.  It really gives it a nice burgundy flavor to the meat.  Also, the "Texas Crutch" is a must (at 180 degrees, wrap it in foil and pour some beer in before closing -- cook about another hour to 190).  And finally:  The meat must rest. Set that puppy (or cow) in an oven or a towel-lined cooler and let it just sit for about an hour.

On the flip side, I have to agree with Tink's assessment of propane and propane accessories.  Part of me wishes I'd have just bought a propane smoker, because so far charcoal is just a real pain.  It'd be nice to be able to set a temperature and know you can leave it and it'll be the same when you get back.  I'm getting better about maintaining the temp. (the water bowl is very nice for keeping it level), but still not as easy as turning a dial.   OTOH, I do just like the idea of cooking with charcoal, particularly lump charcoal.

While today I'm trying to use-up my Kingsford Championship briquettes, I prefer using Wicked Good Lump Charcoal (http://www.wickedgoodcharcoal.com/). The former has minimal chemicals compared to normal Kingsfords, but the latter is pure hardwood and no chemicals.  Even WG's briquettes are made without any sort of chemical glue.  There's also less ash than one might expect.

Finally, I can't imagine doing smoked meats without my Maverick Redicheck ET-73 wireless thermometer (http://www.amazon.com/Maverick-Industries-RediChek-Wireless-Thermometer/dp/B0000DIU49).  It has one sensor for the meat and one for the smoker.  I wish the range was farther, but at least I don't have to open it up to test the temperature -- as they say:  If you're lookin', you're not cookin'.

  Sounds yummy!  35 degrees is positively balmy. I remember our best steak dinners on the grill were done
at 30 degrees below zero in Fairbanks, Alaska and that was with charcoal. Hubby was so proud of himself  :laugh:
and our dinner guests suitably impressed. :)  From then on our Webber's have gotten a workout in the
winter time.

Eric, you are making me jealous! I've never tackled a brisket but sounds like I might need to. I've been really lazy about grilling/smoking; I don't think I've done anything in the last two years or so. I'll have to look into one of the wireless thermometers like the one you suggested. I saw on some site where some guy rigged up a thermometer to his home network so he could use his iPad to monitor everything. He never had to go back outside until it was done.

Propane and charcoal both have their pros and cons. If you do decide to switch, don't forget about the electric smokers as well. With both propane and charcoal the temp can vary over time, but the reviews I've seen on some of the better electric smokers is that you set the thermostat to 225-250 and walk away. We live in a split level so our patio is downstairs and having to go downstairs to check every 15 minutes or half an hour for six or seven hours gets old after a while. Especially when it is 110 outside.

We've talked about picking up a Webber kettle grill for a couple of years and I think this year I will. From time to time, the extra trouble of charcoal (and I agree with your assessment of lump charcoal) is worth it. I do cringe when I see people buy bags of Match-Light charcoal, the kind with the pre-soaked briquettes. It must make the meat taste like kerosene.

Anyway, continue to post (and a pic or two wouldn't be frowned upon) tips and tricks. Sounds like you have got it nailed down.

I miscalculated the time by quite a bit, somehow, so I ended up cheating and putting it in the oven for the last few hours.  It was either that or keep running outside  in the dark w/a flashlight. 

The meat tastes good, though I felt I could taste a difference from using the briquettes compared to the lump charcoal.  It was also just a little shy of the "melt-in-your-mouth" goodness I got from the first attempt, but I blame that on the gas oven and cooking at a higher temperature.  I'd say it was comparable to what I've had at a local restaurant (Dave's Barbecue), so I guess that's not bad.

The burgundy flavor wasn't as strong as the first time.  The meat still had a nice flavor, but I did miss the burgundy.  The first time, I really caked it on (about 4/5 of a shaker), whereas this time I did about that much for two briskets.  Lesson learned.

I generally followed Amazingribs.com's guide (http://www.amazingribs.com/recipes/beef/texas_brisket.html).  They have many other recipes, including a nice pulled pork (http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html) one.  It is here the first time I've ever heard of "resting" your meat to get it nice and moist (giggity).  They also cued me in on Bear PAWS (see previous link), which I'm anxious to try on my next Boston Butt.

The Maverick is a nice thermometer, though it can be a bit tricky.  A major complaint I've seen is about their putting the on-off switch inside the battery area, so you must remove the cover every time to turn it on or off.  Not a major deal, but not a good design (there's a youtube video suggesting to drill a hole there for easier access).  Also don't get water on the probe's line, like I did, or it may ruin it.  Maverick was good enough to send me a new one gratis, though.  As I mentioned before, the wireless range isn't the greatest, but I'm much happier in walking to my door and glancing at the temp than I would be having to put on shoes and walking outside.  Plus, it's much more accurate than the built-in thermometer in the Weber (or any similar smoker).  I'd love to have the technical skill to be able to monitor it from an ipod or computer. :D

If you do get a Weber Smokey Mountain, get the newest version (the last year or so).  They've made several improvements over the older version.  Also, everything I've read says the 18.5" is the better of the two for temperature control.  I could easily do four Boston Butts in it, if I wanted, so the larger would just be overkill.  I bought mine at AimToFind for $239.  It looks like they're running a $249/free shipping deal now: http://www.aimtofind.com/grills-and-smokers/barbecue-smokers/weber-18-5-inch-smokey-mountain-cooker-pn-721001-2011-model.html (http://www.aimtofind.com/grills-and-smokers/barbecue-smokers/weber-18-5-inch-smokey-mountain-cooker-pn-721001-2011-model.html)

QuoteI do cringe when I see people buy bags of Match-Light charcoal, the   kind with the pre-soaked briquettes. It must make the meat taste like   kerosene.

I haven't used those or lighter fluid for over a decade.  I prefer a chimney starter, myself.  Plus, it gives me a good excuse to burn the very left-leaning local free newspaper.   :headbang:

Quote from: Phyll33 on January 06, 2011, 02:30:13 PM


  Sounds yummy!  35 degrees is positively balmy. I remember our best steak dinners on the grill were done
at 30 degrees below zero in Fairbanks, Alaska and that was with charcoal. Hubby was so proud of himself  :laugh:
and our dinner guests suitably impressed. :)  From then on our Webber's have gotten a workout in the
winter time.

We barbecue in winter all the time ( propane ) .
Then again , CANADA , where it's winter ten months a year .
;)

( our national igloo burned down last year - stupid global warming )

Quote from: AdmiralDigby on January 07, 2011, 08:37:48 AM
We barbecue in winter all the time ( propane ) .

The wal*Mart special I bought years ago (Brinkmann?) wouldn't smoke so well during the winter.  I actually built a cover for it w/chimney out of a 55-gallon drum which helped much.

Quote( our national igloo burned down last year - stupid global warming )

You can rebuild it.  You have the technology. 

Okay, I think I may have to invest in one of those WSMs. Looks killer from the Amazon pics and other reviews.

You can rebuild it.  You have the technology. 

But with the Warming we have no snow and the Eskimos spend their time surfing among drowning polar bears .

I'd love to try and smoke meat/fish but am 100% clueless .

Lazy too ....

Quote from: AdmiralDigby on January 07, 2011, 09:31:08 AM
You can rebuild it.  You have the technology. 

But with the Warming we have no snow and the Eskimos spend their time surfing among drowning polar bears .

I'd love to try and smoke meat/fish but am 100% clueless .

Lazy too ....

  Hmm, I just remembered we had a smoker in Alaska for all of the salmon hubby caught. Him and the next
door neighbor brought back 300 lbs of salmon one fishing trip. We were smoking up a storm. I guess he must
have sold it to someone up there when we left.

Smoking of speakers...

From my friend Terence.

Proto-A Cold smoker (http://www.flickr.com/photos/ttstam/5332134279/#)

Quote from: Phyll33 on January 07, 2011, 10:07:38 AM

Quote from: AdmiralDigby on January 07, 2011, 09:31:08 AM
You can rebuild it.  You have the technology. 

But with the Warming we have no snow and the Eskimos spend their time surfing among drowning polar bears .

I'd love to try and smoke meat/fish but am 100% clueless .

Lazy too ....

  Hmm, I just remembered we had a smoker in Alaska for all of the salmon hubby caught. Him and the next
door neighbor brought back 300 lbs of salmon one fishing trip. We were smoking up a storm. I guess he must
have sold it to someone up there when we left.

Oddly enough I don't like salmon ( I think it's the colour more than anything else ) but love smoked salmon .

I am eating some Alaska's Best King Salmon jerky right now!. YUMMY!

Eric, that Amazing Ribs site is killer! I've been there ever since you posted that and they have some great advice which I cannot wait to try.

Quote from: AdmiralDigby on January 07, 2011, 01:28:55 PM

Quote from: Phyll33 on January 07, 2011, 10:07:38 AM

Quote from: AdmiralDigby on January 07, 2011, 09:31:08 AM
You can rebuild it.  You have the technology. 

But with the Warming we have no snow and the Eskimos spend their time surfing among drowning polar bears .

I'd love to try and smoke meat/fish but am 100% clueless .

Lazy too ....

  Hmm, I just remembered we had a smoker in Alaska for all of the salmon hubby caught. Him and the next
door neighbor brought back 300 lbs of salmon one fishing trip. We were smoking up a storm. I guess he must
have sold it to someone up there when we left.

Oddly enough I don't like salmon ( I think it's the colour more than anything else ) but love smoked salmon .

  I loved it too until when hubby was filleting it for the smoker he noticed these fine little white filaments in it
that started to *cough* wiggle. A call to to fish and game said "Yep, salmon have worms and they were harmless
and to enjoy our salmon."  " The smoking will kill them off".  :laugh:  Needless to say they didn't look so appetizing
anymore.  :)

 

Quote from: TinkTanker on January 07, 2011, 01:59:48 PM
Eric, that Amazing Ribs site is killer! I've been there ever since you posted that and they have some great advice which I cannot wait to try.

http://www.virtualweberbullet.com (http://www.virtualweberbullet.com) is decent too, though I usually end up going back to Amazing Ribs. 

I do like overnight brining the Boston Butt a'la Food Network Alton Brown's recipe:
http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html (http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html)

I haven't tried the rub yet.

http://www.nakedwhiz.com (http://www.nakedwhiz.com) is a site dedicated to charcoal reviews, believe it or not. 

You guys are talking about all this awesome smoked/bbq'd stuff and Joy says were having sloppy joes for supper .

Canadian cuisine rawks .

::)

Have not found a good way to grill sloppy joes.

Quote from: TinkTanker on January 08, 2011, 09:22:44 AM
Have not found a good way to grill sloppy joes.

My point exactly .

;)

It's past midnight, and I've got the smoker firing up for the first smoked pork of the year. 
I usually only get the 5lb ones, but they had a 10lb whole pork picnic, so I thought I'd try that. While I've done a couple 5lbs at the same time, I've never done the single -- and I figure it's going to take quite a bit longer. So, I'm looking at a 16-17 hour smoke for that (usually 1-2 hours/lb @ 210-225F).
I've also got a smaller cut I'm going to add later... maybe 6-8AM.

I always seem to have trouble getting it to the 210-225 range at start -- it's just too hot right now.  But once I get it down there, it should be good-to-go. 

I really like Alton Brown's brining recipe (http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe/index.html), so I brined for twelve hours.  This time instead of the Grillmaster's rub I've used the last few times, I'm going to risk it and try his recipe (found in the link).  I bought most of the spices new (didn't have whole seeds), plus Pearl's mom had sent us some chili powder from New Mexico. Right now, the kitchen smells like an Indian-the-country restaurant.  All that's missing is the curry.

I'm sure this is boring, but I do enjoy the smoking.  It's a lot of work, but man is it worth it.  I just hope the Maverick's alarm awakens me if the grill cools or overheats. ;)

No pics, cuz I suck.

On edit:
Next time I may stick to the Boston butt portions only, but we have had the picnic in the past and it tasted great too.

It's almost 3AM here.  I'd be napping, but I found out the smoker temp probe on my Maverick Redicheck ET-73 went bust -- so I'm doing it the less-than-ideal way of using the Weber's built-in coil thermometer.

The ET-73 is one of those ideas that is so close to fantastic that you want it to make it, but it just never quite lives up to the idea.
After seeing the smoker probe was not registering correctly (the meat probe is currently working), I hopped online and discovered they came out with an updated version, the ET-732. Farther receiver range, tougher probes (up to 750F), easier on-off, temperature memory.  It sounds like they actually listened to their customers.

It's tempting.  I'd love to be able to bring the remote in the house instead of just in the sunroom.  Still, can't they have an upgrade program? ;)
Maverick's new Redi Chek ET732 Remote Smoker Thermometer (http://www.youtube.com/watch?v=rUk8-AHa4tQ#)

I wanna eat at your house .

:)

Quote from: AdmiralDigby on April 02, 2011, 07:04:09 AM
I wanna eat at your house .

:)

You and Joy are welcome any time (as is anyone else!).

FWIW, people may be going hungry tonight if the pork's internal temp. doesn't start rising faster soon ...  :grill:

To heck with D*C '12, let's invade Sarric's place! :headbang:

Quote from: TinkTanker on April 02, 2011, 01:35:53 PM
To heck with D*C '12, let's invade Sarric's place! :headbang:

:woohoo:

We have spare beds and sleeping bags.  :headbang:

I ended up cranking up the fire for the last couple of hours and about thirty minutes longer than I had planned, but the pork was a hit. Alton Brown's recipe, with a few changes of my own, was really good.

Lessons learned:

• I'll probably stick to the 1.5 hours/lb @ 225F formula (for simplicity's sake)
• I need to have spare thermometer probes because apparently they do fail often (the new probes should be better)
• The 5lb Boston Butt actually did seem to taste better, though I'm not sure if it's from the cut of meat or because I let it get to a higher temp. (190F vs 185F) before I pulled it off the smoker
• May as well load up the smoker and just cook extras for later
• Sleep is for the dead

   

I'm seriously thinking of taking this to the next level and making some modifications to the Weber.

Must have:

• Weber Smokey Moutain Eylets (http://www.thebbqguru.com/pages/Weber-Smokey-Mountain-Eyelets.html)

Running the probe wires through the bullet's top vent is a pain, especially when taking off the lid, and just running them between the lid and the body leads to kinks and possible failure. This simple and inexpensive modification looks like a great solution.

• Maverick ET-732 Redicheck Wireless Thermometer (http://www.thebbqguru.com/products/Maverick-ET%252d732-Wireless-Barbecue-Thermometer-Set.html)

While pretty much every complaint people have with the previous-generation ET-73 (very short range, lost connection w/o indicating as much, iffy probes, on/off switch hassles, alarm settings reset every time turned off) happened to mine this weekend, it's still portends well for the new generation.  When the 73 worked, it was great-- it's just really nice glancing at a remote inside to see the smoker temperature, or listening for preset alarms if it's too cold or hot; no needing to pull off the smoker lid to find the meat's internal temperature.  The ET-732 is said to fix most of these issues, or at least make them less-likely to fail (as with the probes).  I'll keep the original for times when I might want to do two different types of meat at the same time.  I may forgo this if I get the next item, the Digi Q.

Really want:

• DigiQ DX (http://www.thebbqguru.com/products/DigiQ-DX--%28Build-your-package%29.html)

Checking and adjusting the vents every thirty minutes -- sometimes less -- is a real pain.  The DigiQ DX is one of several blower controllers out there  which would monitor both the smoker's and meat's temperatures and maintain the heat within a few degrees of the target temp.   It'd be nice to be able to pack the WSM 'bullet' with 4-6 Boston butts the evening before and have reasonable assurance that I could take a nap without the temperature getting too low or high. Unfortunately, the cost for the DigiQ DX, the 10CFM blower and the WSM adapter is $271 -- $40 more than I paid for the whole smoker itself.

Tried-and-true (for anyone else interested):

• Wicked Good Hardwood Lump Charcoal (http://www.wickedgoodcharcoal.com/)

Zero chemicals used; low ash (most of the wood burns-up), nice heat. Their briquettes version seems to work well too, and also have no added chemicals.
May be hard to find locally, though possible.  I ordered my last three bags directly from the website instead of the hour drive to where we bought the first bag (though it's a nice drive).  Alternatives are Cowboy Lump Charcoal and Kingsford Champion briquettes.

• Bear PAWS (http://www.amazon.com/Bear-Paw-Products-D333413-Handles/dp/B0002Y14M2/ref=sr_1_1?ie=UTF8&qid=1301849527&sr=8-1)

I was finally able to test the shredding ability of the Bear PAWS I had bought a couple months ago.  These things are awesome. No more using forks or fingers to shred pork.  My Bear PAWS made short work of the meat, and were scary enough to keep food pickers away until I put them down. They really do a great job and much quicker than the other ways.
[/list]

Thanks for sharing! I really need to clean up my smoker and grill. I know we didn't cook out any last year and I don't think I did any the year before. I'm afraid this might be in store when I got out to the patio.

http://bit.ly/oGwdi (http://bit.ly/oGwdi)

Yikes!

There are easier ways to get honey for BBQ, ya know ...

We don't have that much problems with bees so much as wasps. A few years back I was moving the trash can out to the street and saw there was a nest started, probably about a dozen or so. That evening there were two nests going and about 50 or so. Ann is allergic so I knew I had to knock those suckers out. Got TWO cans of the wasp killer spray and went at them guns blazing, one can in each hand.

Quote from: TinkTanker on April 04, 2011, 05:58:18 AM
Thanks for sharing! I really need to clean up my smoker and grill. I know we didn't cook out any last year and I don't think I did any the year before. I'm afraid this might be in store when I got out to the patio.

http://bit.ly/oGwdi (http://bit.ly/oGwdi)

I has a sad for teh beez .

:'(

Quote from: AdmiralDigby on April 07, 2011, 05:54:51 AM

Quote from: TinkTanker on April 04, 2011, 05:58:18 AM
Thanks for sharing! I really need to clean up my smoker and grill. I know we didn't cook out any last year and I don't think I did any the year before. I'm afraid this might be in store when I got out to the patio.

http://bit.ly/oGwdi (http://bit.ly/oGwdi)

I has a sad for teh beez .

:'(

Yeah, it would have been nice if he'd gotten a beekeper to remove them, but it sounds like an honest mistake (http://news.ninemsn.com.au/article.aspx?id=665338). People calling him names seems a bit over-the-top, though.

Quote from: Eric on April 07, 2011, 11:01:20 AM

Quote from: AdmiralDigby on April 07, 2011, 05:54:51 AM

Quote from: TinkTanker on April 04, 2011, 05:58:18 AM
Thanks for sharing! I really need to clean up my smoker and grill. I know we didn't cook out any last year and I don't think I did any the year before. I'm afraid this might be in store when I got out to the patio.

http://bit.ly/oGwdi (http://bit.ly/oGwdi)

I has a sad for teh beez .

:'(

Yeah, it would have been nice if he'd gotten a beekeper to remove them, but it sounds like an honest mistake (http://news.ninemsn.com.au/article.aspx?id=665338). People calling him names seems a bit over-the-top, though.

Never read any comments , but I can imagine .

I've spent hours looking at recipes and accessories this morning.  I'm so hungry right now that I'd be game for smoking horse meat just to see how it turns out.

Decided to buy the new ET-732 thermometer for $59, since I'm unsure of spending $270 on the DigiQ II -- just not sure if we'd use it enough to justify spending more on that than our indoor gas oven cost. Got an extra smoker probe for the old one as a backup.  Also ordered a bunch of wood chunks, and going to try a combo grill roaster rack (http://www.yardandpool.com/Stainless-Steel-Combo-Grill-Roaster-Rack-p/640101.htm) for some beer-can chicken and sliced-up veggies.  Pearl loved the smoked chicken wings, so it's worth a try. Yes, I'll turn in my Southern card now (smoked vs fried?).

Also just ordered the eyelets from BBQGuru.  If they save even one probe wire from being crimped, it's worth the $10 price.

I see leftover pulled pork in my immediate future. Also feeling the need to do another beef brisket rubbed heavily in Weber Burgundy Beef Dry Rub (http://www.the-bbq-store.com/weber_grill_creations_burgundy_beef_dry_rub.html) (also found at the local grocery). *drool*

Quote from: Eric on April 08, 2011, 07:52:36 AM
I've spent hours looking at recipes and accessories this morning.  I'm so hungry right now that I'd be game for smoking horse meat just to see how it turns out.

This guy could give you tips on how to cook the horse.

http://sports.yahoo.com/mma/blog/cagewriter/post/Horse-meat-diet-is-the-secret-to-Overeem-rsquo-s?urn=mma-158278 (http://sports.yahoo.com/mma/blog/cagewriter/post/Horse-meat-diet-is-the-secret-to-Overeem-rsquo-s?urn=mma-158278)

Just got a delivery of 10lbs Mesquite chunks, 10lbs Hickory chunks, 4lbs Wild Apple chunks and 4lbs Maple chips.

I think I'm becoming a little obsessed with this smoker thing.  How do I know this?  When I saw the bag of mesquite chunks was open I was first disappointed, and then second grabbed a piece to smell it.  Ahhh ...

I love smoking chicken with mesquite. So very good.

We used to have a couple of peach trees in the back. They never produced, so we cut them down and saved the wood for smoking. Mixed it in with the hickory and pecan for Boston Butts. Good stuff.

I installed one of the Weber Smokey Mountain Eyelets (http://www.thebbqguru.com/pages/Weber-Smokey-Mountain-Eyelets.html). It's funny what we men (people?) get excited about, because I was ecstatic.  It was a five-minute installation, and both probes from my Maverick thermometer do indeed fit through one at a time. No need to install the second one at all, though could be nice if I end up running two separate thermometers for different meats.

I thought we'd try some beer can chicken on the smoker.  Suggestions online ranged from the "low and slow" of 225°F to closer to 300.  Apparently though chicken doesn't need to be low-and-slow to be juicy.  I wanted to try 275°F, but it seems my smoker wanted to level at about 245-250 and nuthin' I did would raise or lower it. 

Rubbed the chicken about an hour before using low-sodium Old Bay only (trying something lower-sodium since her mom is coming out in a few weeks and needs to wary of her sodium intake).  Pearl stuffed some fresh oregano under the skin of the chicken's breast as well as a little Old Bay. 
The beer recipe was 1/2 a beer, some minced garlic and about a quarter of a sweet onion (more or less).  Instead of a beer can, we used a roaster pan like the one in the attached picture.

She quartered some red potatoes and lathered them in butter and minced garlic. I originally was going to put the rest of the veggies on about an hour before estimated time it would be done, but on the spur-of-the-moment decided to chunk-up a yellow pepper and half of the onion and put them in there. Because I was getting lazy, I put some olive oil on them instead of the butter.

Put the chicken on its rest, and the veggies all around the bottom. When the smoker was close to 300, I put the whole thing in, and threw three chunks of apple wood on the coals. That was almost three hours ago, and I'm about to take it off the smoker and let it rest about fifteen minutes before chowing down.  Breast temp will be about 170 and will rise in the resting period, hopefully to 175. 

Pearl has pics of the before, and will take some of the after. This is a new experiment for both of us.

On edit:

The bird looks great, but I probably should have waited on the onions and peppers.  The potatoes seem to be a bit undercooked.
My Maverick thermometer read 175 and a separate meat thermometer said close to the same range, but when I brought it in and tried a little shallower, it read lower... so I've got it in the oven to finish 'er off just to be certain.  Taters may be in even longer. :D

Edit #2: 

The chicken was really good, but the potatoes needed more time or just smaller slices.  The onions were surprisingly tasty.  The yellow peppers were "okay".
Next time, I'll probably only do the chicken in the smoker.

My mouth is watery after reading that.

Pictures.  I had added whole mushroom caps in the tin foil, sauted with Robesto Italian dressing about halfway through the cook.  Sara couldn't get enough of those last night.  If I do veggies (other than 'taters) again, I'll go back to putting them on later and definitely after the smoke wood is burned-up. 

Do y'all get Vidalia onions up in your neck of the woods? Sooooo good grilled with a little butter or olive oil. Once they start caramelizing they taste so sweet. You really have to grill them though to get the caramelizing going.

Ok, I'm hungry. Time for lunch!

I like to only buy sweet onions. Sometimes regular onions can just be too dang strong. We eat sausage, peppers and onions sandwiches on a regular basis. Mostly because one of the local sausage makers is so tasty: mild, hot, Boh brats (made with National Bohemian Beer made in Baltimore), polish, and Cheaspeake (Old Bay). They make a few others too. They serve Boh brats at Oriole Park and will be adding the Old Bay ones to the mix later in the summer. The Old Bay ones have a little kick to 'em. And the sausage made for good chili this past winter. I am about ready to go to the Home Depot and get one. http://www.romagourmet.com/ (http://www.romagourmet.com/)

I'm not sure what the local sweets are, but that sure sounds tasty Tink.

We need a gas grill. I'm just not sure how much to put into it (i.e., small cheapo or small Weber).

I also wish everyone was closer then we could have regular cookouts.  :grill: :beercheer: :drink:

Check and see if you can find them. They are worth the effort. The soil they are grown in have a very low sulfur content, which makes them very sweet and not hot at all.

http://www.vidaliaonion.org/ (http://www.vidaliaonion.org/)

And yeah, being closer together (geographically) for cookouts would be great.

Quote from: Pearl@32 on April 18, 2011, 10:07:42 AM
Ok, I'm hungry. Time for lunch!

I like to only buy sweet onions. Sometimes regular onions can just be too dang strong. We eat sausage, peppers and onions sandwiches on a regular basis. Mostly because one of the local sausage makers is so tasty: mild, hot, Boh brats (made with National Bohemian Beer made in Baltimore), polish, and Cheaspeake (Old Bay). They make a few others too. They serve Boh brats at Oriole Park and will be adding the Old Bay ones to the mix later in the summer. The Old Bay ones have a little kick to 'em. And the sausage made for good chili this past winter. I am about ready to go to the Home Depot and get one. http://www.romagourmet.com/ (http://www.romagourmet.com/)

  Vidalia onions are available in your area. I used to buy them all the time when I was in VA. They are nice and
sweet.  I loved all of the sausages I used to be able to get in Baltimore. Especially the wonderful sage sausage
for breakfast.  You can't find that sort of thing anywhere else easily. It seems to be very local and ethnic just
like good scrapple.  I ask for it up here and since most of the good sausage here is Italian in nature I get looked
at like where are you from.  My relatives that lived there definitely loved the Pennsylvania Dutch influence in
local products and I developed that taste too. :)

Quote from: Phyll33 on April 18, 2011, 02:25:54 PM

Quote from: Pearl@32 on April 18, 2011, 10:07:42 AM
Ok, I'm hungry. Time for lunch!

I like to only buy sweet onions. Sometimes regular onions can just be too dang strong. We eat sausage, peppers and onions sandwiches on a regular basis. Mostly because one of the local sausage makers is so tasty: mild, hot, Boh brats (made with National Bohemian Beer made in Baltimore), polish, and Cheaspeake (Old Bay). They make a few others too. They serve Boh brats at Oriole Park and will be adding the Old Bay ones to the mix later in the summer. The Old Bay ones have a little kick to 'em. And the sausage made for good chili this past winter. I am about ready to go to the Home Depot and get one. http://www.romagourmet.com/ (http://www.romagourmet.com/)

  Vidalia onions are available in your area. I used to buy them all the time when I was in VA. They are nice and
sweet.  I loved all of the sausages I used to be able to get in Baltimore. Especially the wonderful sage sausage
for breakfast.  You can't find that sort of thing anywhere else easily. It seems to be very local and ethnic just
like good scrapple.  I ask for it up here and since most of the good sausage here is Italian in nature I get looked
at like where are you from.  My relatives that lived there definitely loved the Pennsylvania Dutch influence in
local products and I developed that taste too. :)

Most supermarkets offer a sweet vidalia. We've been meaning to try the local farms for meat, but haven't gotten around to it. Maybe for a "treat."

I have never tried sage sausage. I do like sage. If I see it, I'll try it!

Quote from: Pearl@32 on April 19, 2011, 09:50:42 AM

Quote from: Phyll33 on April 18, 2011, 02:25:54 PM

Quote from: Pearl@32 on April 18, 2011, 10:07:42 AM
Ok, I'm hungry. Time for lunch!

I like to only buy sweet onions. Sometimes regular onions can just be too dang strong. We eat sausage, peppers and onions sandwiches on a regular basis. Mostly because one of the local sausage makers is so tasty: mild, hot, Boh brats (made with National Bohemian Beer made in Baltimore), polish, and Cheaspeake (Old Bay). They make a few others too. They serve Boh brats at Oriole Park and will be adding the Old Bay ones to the mix later in the summer. The Old Bay ones have a little kick to 'em. And the sausage made for good chili this past winter. I am about ready to go to the Home Depot and get one. http://www.romagourmet.com/ (http://www.romagourmet.com/)

  Vidalia onions are available in your area. I used to buy them all the time when I was in VA. They are nice and
sweet.  I loved all of the sausages I used to be able to get in Baltimore. Especially the wonderful sage sausage
for breakfast.  You can't find that sort of thing anywhere else easily. It seems to be very local and ethnic just
like good scrapple.  I ask for it up here and since most of the good sausage here is Italian in nature I get looked
at like where are you from.  My relatives that lived there definitely loved the Pennsylvania Dutch influence in
local products and I developed that taste too. :)

Most supermarkets offer a sweet vidalia. We've been meaning to try the local farms for meat, but haven't gotten around to it. Maybe for a "treat."

I have never tried sage sausage. I do like sage. If I see it, I'll try it!

  It is sooooo good especially for breakfast.  My Grandmother and I would always hit the Lexington Market
and buy the place out. I remember going there with her when I was a little kid. There are so many local
food items that you can only get in that town that I loved. Smearcase cake the local cheesecake was the
only cheesecake I ever liked and the bluefin crabcakes made in some of the local restaurants are to die
for.  My grandparents owned a shore on the Back River when I was a kid and we used to have big crab
feasts with a big pot of crab soup, crabcakes and steamed crabs with Old Bay Seasoning. We caught most
of them off her pier. Those were fun days and fond memories. :)

Hi. My name is Eric, and I'm a smokeaholic.

I only realized this the other day when I was in my office and kept smelling grilled or smoked food. Since I had the window open, I naturally presumed it came from outside.  The scent was nearly driving me mad, and I could just envision some huge grilling party somewhere with beer and smoked meat.

Only later did I realize Pearl had warmed up the smoked chicken for her dinner.
I seriously think I'd use the smoker at least once a week if there were more foodstuffs handy, and if perhaps I didn't have to baby it so much.

Hi. My name is Eric, and I'm a smokeaholic.

I agree, Summer is smokin' hot! That is what you are talking about?

(http://www.hotshotsuperstars.com/wp-content/uploads/2011/02/summer-glau-bikini_fun3.jpg)

Wow, they go all the way up, don't they? She must have had them lengthened.

A dancer's body for sure .

:praise:

I'm so hungry right now I think I'd take hot Summer smoked grill pr0n over smoking hot Summer-girl pr0n.

You be crazy!

Quote from: Spooky on April 28, 2011, 08:37:36 AM
You be crazy!

I'd rather have a full bottle in-front-of-me than a full frontal lobotomy.

Just sayin'.

Quote from: Eric on April 28, 2011, 08:45:50 AM
I'd rather have a full bottle in-front-of-me than a full frontal lobotomy.

Existential Blues (http://www.youtube.com/watch?v=8nJ30dodvdc#)

Smoked chicken wings today. 
Tough recipe.  30-40 wings, 3 chunks wild apple wood, 225F, baste with Louisiana hot sauce every hour.  Three or four hours in the Weber Smokey Mtn.

I may throw them on the very hot grill to crisp-up the skin afterword, though it's hard messing with a tried-and-true recipe. 8)

Quote from: Eric on May 07, 2011, 05:55:02 AM
Smoked chicken wings today. 
Tough recipe.  30-40 wings, 3 chunks wild apple wood, 225F, baste with Louisiana hot sauce every hour.  Three or four hours in the Weber Smokey Mtn.

I may throw them on the very hot grill to crisp-up the skin afterword, though it's hard messing with a tried-and-true recipe. 8)

The Homer Drool Sound (http://www.youtube.com/watch?v=G3IgFsEEOik#)

Searing them for a couple minutes or so on each side after smoking really made for some great tasting wings.  Dipping them in sauce would have been like putting A1 on Kobe steak.  Not a humble statement, but they really were that good.  Consider the recipe changed.

I had bought a nine-pound half of a bone-in hickory-smoked ham from a local small store literally next door to their processing plant -- we've bought their bacon before, and it's some of the most-lean and best-tasting I've had.

Followed these directions (http://amazingribs.com/recipes/porknography/ham_on_the_grill.html), but in my smoker.
We also used the very, very tasty apricot glaze (http://amazingribs.com/recipes/BBQ_sauces/chris_lillys_spiced_apricot_glaze.html) which Pearl had made as it smoked.

When the meat came up to 130F, I transferred it to a hot grill to properly caramelize the glaze.

I'm not sure if the biggest compliment was Pearl's mother saying how she hadn't had a real (non-boneless) ham in many years, or how it reminded her of Easter meals in the past, or that she kept nibbling on it even into the evening.

So, when's everyone coming down?

So, when's everyone coming down?

Waiting until after the 22nd .

;)

So we're having a fairly small get-together tomorrow, here; I thought I'd do some Boston butt. 
For a while now, I've been wanting to see just how much I could successfully smoke -- the most so far being around 15-16lbs, usually in small ~5lb cuts . I went to the butcher with the intention of buying 3-4 butts and hitting the 20lb mark. So naturally, when he brought out a 19lb vacuumed pack I went slightly mad and asked for another.  Now I have four ~9-10lb butts when one would have been more-than-enough. :D

My lovely wife just smiles and nods and thinks I'm slightly daft.  I wanted to give the neighbors about 5lbs anyway just to get to know them a bit better (I probably should have just invited them over).  And they can be frozen whole (or half) and heated up again later.  It really isn't much trouble to do some extra when compared to what it takes to do only two. 

BTW, free pork this weekend if you're in town.   :-\ :grill:

Edit: Ew, spelling.

I get a kick out of when you post stuff like this. I really need to get the back patio cleaned up so I can get to the smoker and/or grill and do this my own self and stop living vicariously through your smoking/grilling.

Thanks for putting up with me, Tink! 

Pearl's mom said she wanted to get a smoker.  At first, I suggested a gas one, but later I suggested just using two-zone, indirect-heat (http://amazingribs.com/tips_and_technique/gas_grill_setup.html) smoking on their Weber propane grill.  If they can monitor their grill temp, from what I've read it'll do just fine; save the smoker for when (if) they get more serious. There's no doing 40lbs of butts on a small propane grill.   8)

Quote from: Eric on May 27, 2011, 06:59:44 AM
So we're having a fairly small get-together tomorrow, here; I thought I'd do some Boston butt.

What Boston butt may look like.
(http://nouman.info/wp-content/uploads/2011/05/Lisa-Edelstein99.jpg)
http://nouman.info/wp-content/uploads/2011/05/Lisa-Edelstein99.jpg (http://nouman.info/wp-content/uploads/2011/05/Lisa-Edelstein99.jpg)

What Boston butt may look like.


(http://lolmart.com/files/2010/11/relevant-to-my-interests.jpg)

(http://farm3.static.flickr.com/2674/5766640138_f5113e714e.jpg) (http://www.flickr.com/photos/15444703@N08/5766640138/)
Meat in fridge (http://www.flickr.com/photos/15444703@N08/5766640138/#) by sara.demart (http://www.flickr.com/people/15444703@N08/), on Flickr

(http://farm6.static.flickr.com/5108/5766640146_bd7180181b.jpg) (http://www.flickr.com/photos/15444703@N08/5766640146/)
Hunk o' burning pork (http://www.flickr.com/photos/15444703@N08/5766640146/#) by sara.demart (http://www.flickr.com/people/15444703@N08/), on Flickr

Smallest butt came off at 16 hours, the next at about 18 and the last two at 19. 

After giving our neighbors one and sharing one with friends, we still have the two largest for leftovers.

I don't think I've ever eaten so much pulled pork in my life.

Pulled pork plate, hot pulled pork sandwiches, cold pulled pork sandwiches, pan-grilled BBQ pulled pork sandwiches, pulled pork salad, pulled pork burritos, pulled pork nachos -- that's-that's 'bout it.

Forrest Gump - Shrimps (http://www.youtube.com/watch?v=WhfK98f5S00#)

I am cooking the beef brisket that never gets done. 

6lbs; had planned on 9 hours but already past that time.  I'll be lucky if at 12 hours I can put it in a crutch (wrap in aluminum foil + `1 cup of beer and put back in the smoker). 

The smoker's being fickle too; I think she's on strike.

I was wondering how things were going in smokerland. Me, I still haven't got around to any this year. Of course, when it is hovering around 98 all damn day, the last thing I want to do is stand near something hotter.

Quote from: TinkTanker on June 19, 2011, 04:38:42 PM
I was wondering how things were going in smokerland. Me, I still haven't got around to any this year. Of course, when it is hovering around 98 all ai ya day, the last thing I want to do is stand near something hotter.

Yesterday I did about 50 chicken winglets for our monthly get-together with local friends. Same recipe, but the last basting had spices (paprika, italian spice mix, chile powder, cayenne powder) added to the LA hot sauce.  They turned out really good. 

Been grilling a ton.  We both love the taste, but it really is nice to not heat up the house from cooking on the stove. Now I just need an actual patio instead of dead grass and bare spots.

Quote from: Eric on June 19, 2011, 04:53:28 PM

Been grilling a ton.  We both love the taste, but it really is nice to not heat up the house from cooking on the stove.

When I win the lotto, I am going to hire you as my personal chef.  :haha:

Quote from: Spooky on June 20, 2011, 08:42:19 AM
When I win the lotto, I am going to hire you as my personal chef.  :haha:

Woohoo!  What a commute, though!

At 14 hours, I dubbed the brisket done and brought it inside to rest for a couple hours in a small cooler.  It was too dark and too late to mess with any more (I know, turn in my smoker's card).  I had previously cut off a bit of the thinner part to try "burnt tips" with a thin BBQ+beer sauce.  They were pretty tasty.

It was far too late to try the rest of the brisket.  I think I'm going to re-wrap it in aluminum foil with some beer and let it steam in the grill for a couple hours today before again letting it rest again.

The very first brisket I made, earlier this year, was fantastic--melt in your mouth kind of stuff.  The second one was "okay" but got better the next day with a little more oven lovin'.  I'm not sure how this one will be, but it seems a bit tough to the touch.

By the way, when did beef brisket get as expensive as steak? I think I paid over $4/lb?  Yikes!

Quote from: Eric on June 20, 2011, 08:56:01 AM

Quote from: Spooky on June 20, 2011, 08:42:19 AM
When I win the lotto, I am going to hire you as my personal chef.  :haha:

Woohoo!  What a commute, though!

I'll buy an old SR-71. That should make the commute less than 2 hours each way.

6.25lb beef brisket flat:

Day 1: A whole bottle of Weber Burgundy Beef dry rub; a couple large hickory wood chunks,  14 hrs on the smoker. 2 hours resting in a small cooler.
Day 2: Re-wrapped in aluminum foil and a cup of beer; cooked for 2.5 hours at ~225F.  Rest 30 minutes.

It turned out very good. It's important to cut against the grain; the first few slices I did was along the grain and I could tell a difference.

So good, in fact, I cut very thin slices this morning and we bad fried burgundy beef brisket strips and over-easy eggs for breakfast.  Nummy!

I still don't feel like I have it down-pat, though.  When I can get it to being tasty and on time, I'll feel better.

we bad fried burgundy beef brisket strips and over-easy eggs for breakfast.

All of a sudden , my Heinz canned Spaghetti and Meatballs that I lunched on seems lacking ......

:P

(http://1.bp.blogspot.com/-XMNiG9UJUw4/Tf5CMAzHZ3I/AAAAAAAAFgM/HKnvouGorTk/s1600/GameOfThrones.jpg)

By the old gods ... WANT!

"Game of Stoves" ?

:D

Doing winglets & drummies again today, but 60+ this time.  That's pretty much the max the smoker can hold (I like leaving the outer edges empty on the bottom rack, since that's where the heat rises around the water bowl). So, I'm thinking of buying some el-cheapo 17 3/4" steamer racks (http://www.amazon.com/dp/B000UBI380?smid=A2PJJSI2PFJUV&tag=nextag-tools-mp-delta-20&linkCode=asn) to essentially double capacity. Or at the very least let me give them all a little room to breathe.

Pearl came home with 43 winglets/drummies last night (about 6lbs?). I'm not sure, but I think she was hinting at something.  She's also gone bonkers over that basting sauce I came up with because she likes to dip the wings in it. Last weekend we marinated some chicken breasts in the sauce and grilled them up.  It does make for some tasty chicken.  The neighbor who missed out on the pulled pork is going to get a plate o'chicken tonight.

I swear, I've never made so much chicken in my life.

Oh, and for some reasons I find these pinup girls from decades ago hawt (by Gil Elvgren):

Oh, and for some reasons I find these pinup girls from decades ago hawt

I'd say it's because you're not gay .

:D

Quote from: AdmiralDigby on July 02, 2011, 12:44:07 PM
Oh, and for some reasons I find these pinup girls from decades ago hawt

I'd say it's because you're not gay .

:D

:bearsbears:

Hot girl-on-grill action:

First time trying this:
Two pre-seasoned (marinated) turkey tenderloins packages (four pieces total); one lemon-garlic and the other "homestyle".  Tried to get the smoker to stay at 325F, but 285-290 was about all it would do.  A couple of mesquite chunks and roughly an hour later the meat came off the smoker (at about 165F internal temp). No water in the bowl; only a foil lining. 

Pretty tasty.  The smoke wasn't overwhelming, but still present.  I liked the lemon-garlic, whereas Pearl preferred the homestyle. 
Normally it'd be a lot of work for an hour's worth of smoke, but since it was still put together from Saturday's chicken drummies, it saved a few steps. 

Please don't shoot me, but in the hot girl on grill action picture, is that the camera angle or a bit of a baby bump?

Pretty subject; bad photographer.  No wee ones on the way.

Over at the parents today. Will be eating ribs!

Ann & I spent the last six hours furniture shopping with her sister. The things we do for love.

Quote from: TinkTanker on July 04, 2011, 02:10:50 PM
Please don't shoot me, but in the hot girl on grill action picture, is that the camera angle or a bit of a baby bump?

That was the first thing I noticed when I saw the picture. That's my "faux-baby fat." Believe me, you guys will know if we're pregnant. :D

It looked like your shirt was poofing out to me. Ann thought otherwise. Anyway...

Okay, Eric! I need to live vicariously through you! Dish on the grilling, stat!

Quote from: TinkTanker on August 20, 2011, 08:51:38 AM
Okay, Eric! I need to live vicariously through you! Dish on the grilling, stat!

We haven't really done much smoking lately, but still grill a few times a week.  Lately, I've been obsessed with some fresh burgers that have minced jalapeno, bacon and cheddar cheese mixed in-- made by our local butcher.  This AM I had intended to buy the ingredients and give it a whirl myself (http://www.evilshenanigans.com/2009/07/jalapeno-bacon-cheddar-cheese-burgers/), but I gave in to the quick-and-easy (it was getting close to lunchtime). 

Dagnabbit, now I'm hungry again.

So we tried freezing two of the pork butts from our 40lb extravaganza. I haven't been pleased with the results at all--just seems less flavorful and more dry (I wrapped this one in foil with 1/2 beer before warming-up).  I know I've read some people like to freeze them in apple juice or barbeque sauce; this would seem to be why.  They're eatable --with enough sauce.
Otherwise, I don't think I've mentioned a very simple pork chop recipe:

Brush olive oil onto pork chops, liberally spread GrillMates Applewood rub (http://www.mccormick.com/Products/GrillMates/Dry-Rubs/Grill-Mates-Applewood-Rub.aspx) on all sides.  Cook as desired.

The olive oil helps it stick, but also helps the spices go into the meat.  I like to trim the fat first, but that's cook's preference.  Pearl can't get enough of this recipe.

I gotta try that pork chop recipe stat!

Hey! Have you tried that recipe? We just recently had Applewood rub chops.

Quote from: Pearl@32 on September 22, 2011, 06:54:43 AM
Hey! Have you tried that recipe? We just recently had Applewood rub chops.

Might have to try it this weekend!

Eric, if you had to do it over, would you still go with the Weber smoker or a gas smoker or electric?

BTW, Amazon has wood chips on sale: http://www.amazon.com/gp/product/B002YO3GN8/ref=ox_sc_act_title_1?t=slicinc-20&tag=slicinc-20&ie=UTF8&m=ATVPDKIKX0DER (http://www.amazon.com/gp/product/B002YO3GN8/ref=ox_sc_act_title_1?t=slicinc-20&tag=slicinc-20&ie=UTF8&m=ATVPDKIKX0DER)

Ah man, that's a good deal.  I'm loaded up with chunks and chips for the moment.

I'd be tempted to go gas for the simplicity; possibly a charcoal Weber grill with a Smokenator add-on, since it's just the two of us and the occasional charcoal-seared steak would be fantastic. The WSM is great, but it's a little large for the two of us, and charcoal can be a bit of work.

I confess there's some caveman satisfaction to using charcoal and it seems to wow the city folk around here.  But if you're looking to buy, as silly as it is to suggest:  Go with the one you think you'd actually use the most.

It's looking like I'll be doing a bunch of smoking in the next month/month-and-a-half.  We're having our local friends over for a Halloween get-together on Oct. 22nd, and they've been pretty demanding about wanting pulled pork each time we have them over( ;) ). Sara's parents will be visiting the week before Thanksgiving and so I know I'll be doing, at the very least, some pulled pork and smoked turkey breast (if not the whole turkey).  Plus, I haven't done much in the last couple months, so it may be time to throw on some wingletts and drummies  for our own enjoyment.

I'm once again strongly considering buying one of those controllers just to babysit the smoker.  I'd also like to also try smoking the chicken wings at a higher (350-375F) temperature and see if I can get the same quality in a quicker time without needing to open the smoker every hour to baste.

I just don't know if I want to spend $271 on a Digiq DX (http://www.homedepot.com/Kitchen-Kitchen-Appliances-Ranges-Gas-Ranges/h_d1/N-5yc1vZbzqs/R-100686408/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053&superSkuId=202603357) or go with a cheaper model that's not as nice, but might be enough to do it's job -- which is to maintain a smoker's temperature.

In fact, the Auber Instruments Temp. Controller (http://www.nakedwhiz.com/productreviews/auber/auber1.htm#features) looks interesting. It's currently $130.70 (http://www.auberins.com/index.php?main_page=product_info&cPath=14&products_id=205&zenid=a1ba9523629707a5dbb69d0f4ac3803c).
I have my Maverick thermometer to show me the food's internal temperatures.

Ahh, the perfect melding of modern and caveman technologies.   >:D


ETA: The Pitmaster IQ110 (http://www.nakedwhiz.com/productreviews/pitmasteriq110/ique110-1.htm) also looks interesting for $140 (http://store.pitmasteriq.com/iq110.html).

MMM Barbecue ! (http://www.youtube.com/watch?v=xrPzCzYeooM#)

( I know - smoker , but Homer doesn't do smoker . Well except for that time at the DMV )

Quote from: AdmiralDigby on October 13, 2011, 06:13:06 AM
MMM Barbecue ! (http://www.youtube.com/watch?v=xrPzCzYeooM#)

:haha:  Pearl just said I should use that for my ringtone.

I couldn't resist the temptation.  I went with the PitmasterIQ IQue 110 for $140 (plus $14 S&H, which was rather painful).  The main reason I went with it was because it's very simple to set:  Just turn the dial.  The other controllers out there all seemed to either use a complex system of button-pressing or pressing an up/down arrow and trying to keep track of how many presses (no LEDs to tell you what temp it's set to). Granted, the latter (the NanoQ) defaults to a 225F temp, but it was also $40-50 higher.

(http://ep.yimg.com/ca/I/yhst-128588856314212_2178_578113)

Got my iQue110 this evening.  I want to try it out tomorrow with a few pounds of drummies.  Instead of doing it low-and-slow like I'd done before, I'm going to try it in the 325-350 range for about an hour then toss them on the hot grill for searing.

I mainly want to be able to infuse some apple-wood smoke into them and not need to baste every hour.  If it weren't for the smoke, just using the oven or grill would be tempting. 

Of course, this is really a test run for Saturday's twenty-pounds of Boston Butt.   :grill2:

If you show up, bring beer!

Of course, this is really a test run for Saturday's twenty-pounds of Boston Butt.   :grill2:

If you show up, bring beer!

Gack !

D&D weekend here .

;)

Quote from: AdmiralDigby on October 21, 2011, 06:55:10 AM
D&D weekend here .

;)

That sounds fun too. ;)

Little update:  I think I made a SNAFU by being a cheapskate and using the old charcoal I left in the smoker for the majority of the coals. It's been a couple of months, so they may have soaked up some humidity.  The little iQue110 can't seem to push it higher than 235 (so far).

Threw in some fresh charcoal, got it to 290 when I put on the ~4.5lbs of wings/drummettes (35 total). It probably averaged about 250F for the 90 minutes of smoking.  Two minutes per side on the grill to crisp-up, and they taste good.

Next time I do these, I'll probably do it without water in the bowl since that may have held it down some. Oh, and fresher charcoal. ;)

This little iQue110 jewel is pretty awesome so far. Sub-50F temperatures last night, but it held the temp well. My only issue is not with the iQue, but rather that the Maverick's smoker probe may have gone bad.  It registers about 30F higher than it should. I think probes going bad are pretty typical for any of these, including the iQue's.

Two 10lb bone-in Boston Butts. Put them in the smoker at 11PM EST for an approximately 14-16 hour session.  I'll have the faux cambro (http://amazingribs.com/tips_and_technique/faux_cambro.html) ready in case I need to pull them off earlier and need a good way to keep them warm w/o drying them out.

Next time I may just see about getting 5lb boneless butts, as the Amazingribs.com guy suggests (http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html).  Less cooking and more bark.

This is interesting.  I guess if I ever tire of messing with charcoal, I can convert my WSM to propane (http://www.gassmoker.com/mini-v.htm) for about $86.

(http://farm3.static.flickr.com/2595/3925430967_e12dff82cf.jpg)

I could totally support PROPosition ANE!

Tink, you'd asked if I'd still go the same route if given a second chance. If wishes were horse steaks and "I'd know then what I know now" (including how much I'd end up spending on a grill, smoker and accessories), I may not have gone this route. Or, at least take a harder look at combo grill/smokers that are propane or pellet. I've been reading lately that pellet smokers are great since they burn wood and use electric fans for convection cooking (though don't get hot enough to sear for grilling steaks).

Eh, it's all just dreaming... sort of like thinking that I could actually make a zombie-proof home and truck with the right resources. ;)

A local friend was off work today and decided to finally break out his smoker his brother-n-law had gifted him a couple years ago.  I was guiding him through it, although I had to LOL some that his wife had only brought home a 3lb butt since you really want 5-8lb. Hopefully my suggestion of the Texas Crutch helped speed the process and make it moist.

Anyway, here's his brand new bouncing baby pork butt. It's okay to say, "Aw, cute!"  :grill:

Looks good enough to eat!

Quote from: TinkTanker on November 11, 2011, 02:08:20 PM
Looks good enough to eat!

Re-read my last line as if it were dripping in sarcasm, envy and lust -- because it was.

Half tempted to pick up some pork or biscuit from the local Dave's Barbecue tonight.

That serves one around here.

I built a rain box for my electronics, based on their suggestion.  Looks like we'll be smoking a couple of small butts Thursday, and the "flat" part of a brisket (5.25lbs) on Friday.  Kind of wish I'd have gone for the whole brisket (12lbs+) since it's just a little extra work for a lot more meat.  It was the plan until I saw the $25 sticker price on the 5.25lber alone ($4.79/lb).  Cripes. I remember buying tenderloin for filet mignon cheaper than that not so long ago.

Build This BBQ Electronics Rain Box For Your Thermometer, iQue, Guru, Stoker! (http://www.youtube.com/watch?v=lS5L7l9VZLU#)

Stubborn piece of boston butt.  I put the 8.25lber on at 2:30AM and it's still a couple hours or more away from being done, plus one hour rest.

Still should be tasty though. 8)

Quote from: Eric on November 17, 2011, 01:33:20 PM
Still should be tasty though. 8)

I don't believe you. Prove it to me.

Sorry, no pics.

BTW, forgot to mention I started putting butcher's twine on my boston butts -- I really like it.  It gave the meat a more uniform shape as-well-as holding it together when moving it off the grill.

I was trying to avoid the Texas Crutch (foiling), but the temperature stall was incredibly long and was looking like it'd be a 10 o'clock dinner.  So I double-wrapped it, poured in half my beer (eep!) and cranked up the heat to 280F. Two hours later the meat was 190F and ready for its one-hour rest.  15-hour total smoke and some of the best pulled pork I think I've made.  I think the only thing I'd change would be a little more actual smoke time with the mesquite wood chunks.

Today be beef brisket day. Yesterday, I injected it with a beef broth (Campbell's concentrate, no added water) enchanced with beef base for extra punch.  An hour or so before putting it in the smoker, I rubbed some peanut oil (another new test, as I've always used olive oil) and McCormick's Burgundy Beef rub.  The final new thing I'm trying was to put a light layer of cane sugar on top to counter some of the rub's saltiness. 

At 150F, I'll Texas Crutch it with either more beef broth or beer.  I have a foil pan I'll be using to save the juices.  We're using hickory for the smoke.

Gonna jot down the brisket recipe:

To inject:
-Campbell's canned Beef Broth
-Beef base (I used one with no MSG in it, but that's optional)

Mix the two, inject with the grain 12 hours or more in advance.

Rub:
-Peanut Oil (or Olive Oil)
-McCormick Beef Burgundy Rub
-Florida Crystals Cane Sugar (less processed than white sugar)

An hour or so before the smoke, rub oil onto meat, then liberally spread rub over meaty parts (skip fat).  Shake a thin or medium layer of sugar over the rub.  The sugar should make the meat taste less salty since rubs tend to have a lot of salt.

Smoke:

-Enough wood for about two hours' worth of smoke.  I used Hickory.

Texas Crutch:

-Aluminum foil
-Aluminum pan (optional)
-Broth or Beer

At an internal meat temperature of about 150F (probably about two hours of cook time for a 5lb brisket "flat"), place brisket in pan. Then pour 1/2-1 cup of broth or beer into the pan, careful not to pour onto the meat's rub.  Tear off enough foil to cover and crimp along the pan to form a tight seal. 

After about an hour per pound, check the meat's temperature.  If it's in the 195-205F range, it's done and needs to rest for 1-3 hours.  My brisket was over 200F.

I've read some people just close all the smoker vents and leave the meat inside, covered, and it keeps it warm while letting it rest.  The brisket I cooked was finished four hours before meal time, so I actually left it in a ~180F smoker for three hours, poured out the aus jus and left it in the turned-off microwave for about one more hour.

The final product was so tender I had trouble cutting it even with my very sharp knives.  I'd have preferred to let it rest for no more than three hours, but our guests had eaten a late lunch.  The sugar test worked great as the meat wasn't salty at all.  I had hot leftovers a day later on a Hoagie w/some provolone cheese and some Worcestershire sauce and I think I liked the meat even better then.

Had this been posted before?

http://www.zazzle.com/the_iron_grill_apron-154685274829521231 (http://www.zazzle.com/the_iron_grill_apron-154685274829521231)

Quote from: Spookrys on December 09, 2011, 03:17:05 PM
Had this been posted before?

http://www.zazzle.com/the_iron_grill_apron-154685274829521231 (http://www.zazzle.com/the_iron_grill_apron-154685274829521231)

Yea

And it's awesome

We finally get to taste some of my apprentice's pulled pork today at lunch.

I haven't smoked anything since last October.  With Pearl's parents coming in early June, I imagine I'll rectify that situation ASAP. ;)

Well, between only getting a taste of it at my "apprentice's" house (not enough to go around) and helping another couple get started with smoking I had to run out and grab a 7lb Boston butt to throw in the smoker for tonight's dinner.
We'll see how the new rub recipe I'm trying works out but I'm probably going to stop doing the overnight brine method and just go with a rub that has salt in it.  It's just too much work and the result probably isn't that different.

As for getting friends smokin', I figure the more people who know how to smoke food the better the world is. ;) 

New Jersey Man Recovering After Eating Metallic Bristle From Grill Brush

http://newyork.cbslocal.com/2012/05/21/new-jersey-man-recovering-after-eating-metallic-bristle-from-grill-brush/ (http://newyork.cbslocal.com/2012/05/21/new-jersey-man-recovering-after-eating-metallic-bristle-from-grill-brush/)

Quote from: Eric on May 20, 2011, 09:06:59 AM
I had bought a nine-pound half of a bone-in hickory-smoked ham from a local small store literally next door to their processing plant -- we've bought their bacon before, and it's some of the most-lean and best-tasting I've had.

Followed these directions (http://amazingribs.com/recipes/porknography/ham_on_the_grill.html), but in my smoker.
We also used the very, very tasty apricot glaze (http://amazingribs.com/recipes/BBQ_sauces/chris_lillys_spiced_apricot_glaze.html) which Pearl had made as it smoked.

When the meat came up to 130F, I transferred it to a hot grill to properly caramelize the glaze.

We're hosting our friends this month and are going to cook a 9.5lb "butt portion" ham from the same plant.  Also going to try the Cracker Barrel green bean recipe (http://www.copykat.com/2009/02/06/cracker-barrel-the-old-country-country-green-beans/) (Sara's favorite, but we've never tried cooking it here). We may grill some corn, since it's in-season and (usually) super-cheap.  May do sliced zucchini instead.  And to top it off, Sara's come up with a wonderful home-made cornbread recipe that makes the cake so light it almost floats off the plate. 

Would really like the cornbread recipe if Sara feels like sharing. :PSA:

http://www.quickmeme.com/meme/3pmbxd/ (http://www.quickmeme.com/meme/3pmbxd/)

I actually got it off the back of the Indian Head Corn Meal bag. I added all the liquid ingredients to the dry ones before stirring. I was probably throwing away the egg shells. This made the baking powder fluff up a bit (at least I think that's what was reacting) but I have no idea if it made anything more fluffy. Put it in a square Pyrex dish.

Golden Yellow Corn Bread or Corn Muffins

1 cup Indian Head Yellow Corn Meal
1 cup all-purpose flour
¼ cup sugar
1 teaspoon salt
3 teaspoons baking powder
¼ cup oil
1 cup milk
1 egg, beaten

Corn Bread:
Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9"x9"x2" pan for 20-25 minutes.

Corn Muffins:
Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425 degrees for 15-20 minutes. Makes 12 muffins.

Recipe Variation:
**For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, ½ cup sugar, ½ cup oil and 2 eggs. Reduce the heat to 400 degrees. Bake for 20-25 minutes.

http://www.wrmills.com/indian-head-yellow-corn-meal/ (http://www.wrmills.com/indian-head-yellow-corn-meal/)

God love her, but Ann cannot cook either cornbread or dressing (for Thanksgiving) to save her life.

Oh! I also added a small can of green chiles ~ with about 1/2 liquid (just opened can and then smushed it down and dumped out some liquid).

You can also substitute white or blue corn meal and adding about a cup of cheese is good too.

I'm a purist, I like cornbread in my cornbread and that's about it. Never been a big fan of Mexican cornbread or with pieces of corn or anything except butter with my cornbread.

What exactly did you do, Sara? I know you added chiles... did you just do the basic recipe?  Or go for the "Recipe variation"?  Or the blue corn meal substitution? That cornbread was perfect (I didn't even realize chilis were in it).

Basic recipe off the back of the bag!!!!

I just don't know if unintentionally letting the ingredients sit for a minute before I mixed did anything or not.

Quote from: TinkTanker on June 07, 2012, 08:10:41 AM
I'm a purist, I like cornbread in my cornbread and that's about it. Never been a big fan of Mexican cornbread or with pieces of corn or anything except butter with my cornbread.

Original recipe is not as sweet so if you like really sweet cornbread, use more sugar.

I like yellow gunny bears in my cornbread.

Quote from: Spooky on June 07, 2012, 11:07:34 AM
I like yellow gunny bears in my cornbread.

(http://us.glock.com/upload/team_members/photos/gunny1.jpg)

Quote from: TinkTanker on June 07, 2012, 08:10:41 AM
I'm a purist, I like cornbread in my cornbread and that's about it. Never been a big fan of Mexican cornbread or with pieces of corn or anything except butter with my cornbread.

Preach it, brother .

Joy makes excellent cornbread .

Then again , nearly anything she cooks is excellent .

It's no lie when I say I married above my pay-grade .

:)

I do have to qualify though - being from beyond the wall food up here is probably different

Like chilli for example - I've never had it without beans and we tend to mix in several kinds all at once ....

Quote from: AdmiralDigby on June 07, 2012, 12:06:18 PM
I do have to qualify though - being from beyond the wall food up here is probably different

Like chilli for example - I've never had it without beans and we tend to mix in several kinds all at once ....

Honestly, most people south of the wall have it with beans as well. I just like being a food snob and saying beans do not belong.

beans, beans they're good for your heart, the more you fart, the more you fart the better you feel, so eat beans for every meal!

(http://icanhascheezburger.files.wordpress.com/2008/07/funny-pictures-cat-blames-it-on-the-dog.jpg)

Quote from: Spooky on June 07, 2012, 01:13:35 PM
beans, beans they're good for your heart, the more you fart, the more you fart the better you feel, so eat beans for every meal!

I don't fart

;)

Quote from: TinkTanker on June 07, 2012, 01:04:19 PM

Quote from: AdmiralDigby on June 07, 2012, 12:06:18 PM
I do have to qualify though - being from beyond the wall food up here is probably different

Like chilli for example - I've never had it without beans and we tend to mix in several kinds all at once ....

Honestly, most people south of the wall have it with beans as well. I just like being a food snob and saying beans do not belong.

I totally understand .
Get us started on seafood ...... or stuff like rapure pie .

:)

Quote from: AdmiralDigby on June 07, 2012, 05:03:38 PM

Quote from: TinkTanker on June 07, 2012, 01:04:19 PM

Quote from: AdmiralDigby on June 07, 2012, 12:06:18 PM
I do have to qualify though - being from beyond the wall food up here is probably different

Like chilli for example - I've never had it without beans and we tend to mix in several kinds all at once ....

Honestly, most people south of the wall have it with beans as well. I just like being a food snob and saying beans do not belong.

I totally understand .
Get us started on seafood ...... or stuff like rapure pie .

:)

Oh, I have to Google that.

Rappie pie is a traditional Acadian meal, sometimes referred to as "rapure pie" or "râpure".[1][2] Its name is derived from the French "patates râpées" meaning "grated potatoes." It is a casserole-like dish traditionally formed by grating potatoes, then squeezing them through cheesecloth. The liquid removed was replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top .[3] Presently most people will put the potatoes in a juicer to remove the liquid. The rest of the process remains the same.

It is thought that rappie pie has its origins in the Acadian Expulsion, among Acadians who chose to live out their exile in Boston. This opportunity to meet and interact with other immigrant groups would naturally encourage a sharing of cultural recipes. It may have been German or Swiss immigrants who taught the Acadians their technique for using grated potatoes in their recipes, but whoever it was, this proved to be an important tip for those that returned to Nova Scotia when the expulsion was lifted. When they returned, they found that their fertile land had been given to New Englanders lured north by the promise of farmland. The harsh, rocky land that remained was excellent for growing potatoes, if little else, so the Acadians used them to fill out dishes made with what game was available.[4]

(http://food.sndimg.com/img/recipes/90/65/0/large/pic209uG5.jpg)


The Rappie Pie is very famous with the french ppl here. They are so famous.. that if they had any gathering.. one cannot do without the Rappie Pie. The Rappie pie is made of grated potatoes, chicken (or whatever meat) patates râpées, hence the name "rappie" pie. Once the potatoes are grated and the water removed, hot broth is added along with meat , onions and pork fat to make a delicious all-in-one meal that some prefer to eat with a little butter or molasses! It is one of the most favorite meal amongst the Acadians of Southwest Nova Scotia.

Look at all that!  (http://www.icecubejunkie.com/wp-content/uploads/2007/12/rappiepie1.jpg)

_______

Swiss Rösti is related to Rapure Pie, which I actually used to make, with grated potatoes, butter, salt, pepper and grated Swiss cheese. Got introduced to it from Swiss neighbors. My mom makes killer scalloped potatoes (and wonderful sage dressing) that I have not even attempted to make. But I have surpassed her in the chili and cornbread dept.  :D

OMG, it's 10pm and I'm so hungry I'm going to have to make a snack!

(http://www.icecubejunkie.com/wp-content/uploads/2007/12/rappiepie1.jpg)

Now I'm hungry

;)

We haven't smoked too much this year but probably have grilled more.

I bought a Hormel pork butt at our local ALDI on its Wed Meat Special day (or whatever it's called) thinking I was getting a great deal and paying what it should be instead of the high prices they are around here.  It was horrible, horrible meat. 

Just the other day we did a bone-in 10lb ham "shank" end for Pearl's parents.  As before, it came from the same processing plant.  Threw it in the smoker with a couple handfuls of apricot wood chunks. Smoked it for two hours then wrapped tightly in foil w/some chicken broth and (because of impending rain) finished it in the kitchen oven @ about 260F/hour  .  At about 130F internal temp, took it out and lathered it in dijon mustard, patted dark brown sugar into it and drizzled honey over it all.  Cooked at about 375 for maybe an hour.  Let it rest 30 minutes.  Nummy!

One new thing I've done isn't smoker-related but makes for a nice treat.  We had one single sunflower sprout.  When the seeds were ready, I soaked them overnight in brine then roasted them in the oven the next day.  I've never done it before, but wow they are tasty.  I don't think Pearl and her parents are too hot for them since the shells are still on -- but cracking the shells is how I'm used to eating them.  Moar for me. ;)

I also cooked an amazingly-simple, yet very tasty home-made beer bread (http://www.shortstopblog.com/2009/10/homemade-beer-bread.html).  It's even simpler if you did as I did and used self-rising flour, which lets you eliminate the salt and baking powder from the recipe (since it's already pee-mixed in the flour).  Picture is from the website, but ours looked just as good:


Homemade Beer Bread (http://[url=http://www.shortstopblog.com/2009/10/homemade-beer-bread.html)

3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (12-ounce) bottle beer
3 tablespoons butter, melted

Preheat oven to 350 degrees. Spray a 5" x 9" loaf pan with cooking spray. Set aside.

Sift flour, sugar, baking powder and salt together in a large bowl. Add beer and mix until combined (Dough will be sticky). Place dough into loaf pan. Pour melted butter over top of loaf.

Bake at 350 degrees, uncovered, for 50-60 minutes, or until top is golden brown and toothpick comes out clean from center.

Serve warm or cold.

(http://lh3.ggpht.com/_JZHkWnbyW4E/StRizAqSr_I/AAAAAAAAKac/aU0Tj0HMUR8/bb5-1.jpg)

Pee-mixed in the flour?!? Ewwwww!!!!

Quote from: TinkTanker on September 05, 2012, 05:42:58 PM
Pee-mixed in the flour?!? Ewwwww!!!!

:haha:

I'm so not going to fix that.  :rofl:

Quote from: Eric on September 05, 2012, 05:46:26 PM

Quote from: TinkTanker on September 05, 2012, 05:42:58 PM
Pee-mixed in the flour?!? Ewwwww!!!!

:haha:

I'm so not going to fix that.  :rofl:

You make maybe one typo in years on this board and I'm on it like white on rice!  :loloeo:

Quote from: TinkTanker on September 05, 2012, 05:42:58 PM
Pee-mixed in the flour?!? Ewwwww!!!!

Actually sounds like urine for a treat .

:D

 :haha:

Quote from: AdmiralDigby on September 06, 2012, 09:42:53 AM

Quote from: TinkTanker on September 05, 2012, 05:42:58 PM
Pee-mixed in the flour?!? Ewwwww!!!!

Actually sounds like urine for a treat .

:D

:spitdrink:

Tink, AmazingRibs has a new handy-dandy tool (http://amazingribs.com/bbq_equipment_reviews_ratings/) to help find grills; including his reviews.  There's also a "made in America" option, if that's a factor.  I'm not sure what he says about Webbers, but I know they've always been a solid (but expensive) brand with good warranties.

We have a Huntington Rebel and it's been a good grill.  It can warm-up to about the 700-750 mark, which gives a decent sear (nothing's as good as a hot charcoal fire for sear, though).  I like doing two-zone cooking with it.   Not being able to lower the grates is the big downside.  I'm thinking of getting some Grill Grates, whch that guy highly recommends (http://amazingribs.com/BBQ_buyers_guide/barbecue_accessories.html#grillgrates), and taking out one grill to put one of those directly on the Flav-R-Bars, or whatever those shields between the grates and the fire are called. 

Haven't done  much grilling or smoking lately other than two thick portherhouse steaks a few evenings ago.  A couple months ago we did a couple of Boston butts for a potluck with our local friends.  I'm not doing the brining method any more -- way too much work, sometimes hard to get salt (when it's not canning season) and I really don't notice much of a difference, if any. 

On the grate below the two 8lb butts I put a 5lb brisket flat which I'd injected the night before with a strong beef base.  Having it on the lower grate would let the pork drippings smother the beef with love.  I think in the end it was only a hint of pork, but it was one of my better briskets.  My recipe for briskets pretty much is this:  inject beef base; cook low-and-slow; and possibly the most important step is to be sure to cut the beef against the grain.

Dang. Now I'm hungry again. 
We might cheat and go try some of those burnt ends Famous Dave's is advertising. 

On the grate below the two 8lb butts I put a 5lb brisket flat which I'd injected the night before with a strong beef base.  Having it on the lower grate would let the pork drippings smother the beef with love.  I think in the end it was only a hint of pork, but it was one of my better briskets.  My recipe for briskets pretty much is this:  inject beef base; cook low-and-slow; and possibly the most important step is to be sure to cut the beef against the grain.

(//)http://cdn.epicski.com/3/36/1000x500px-LL-36ae9ce3_don%27s_barking_bear.jpg (http://cdn.epicski.com/3/36/1000x500px-LL-36ae9ce3_don%27s_barking_bear.jpg)

Quote from: Eric on April 27, 2013, 08:56:37 AM
Tink, AmazingRibs has a new handy-dandy tool (http://amazingribs.com/bbq_equipment_reviews_ratings/) to help find grills; including his reviews.  There's also a "made in America" option, if that's a factor.  I'm not sure what he says about Webbers, but I know they've always been a solid (but expensive) brand with good warranties.

Finally pulled the trigger on this one: http://amazingribs.com/bbq_equipment_reviews_ratings/grill/weber-one-touch-gold-225-charcoal-grill (http://amazingribs.com/bbq_equipment_reviews_ratings/grill/weber-one-touch-gold-225-charcoal-grill)

I love the convenience of gas, but charcoal cannot be beat for searing and flavor, IMHO. Plus you can smoke a couple racks of ribs, so there's that.

Ann is down at her sister's for the day, so it looks like tomorrow I'll break it in.

Quote from: TinkTanker on April 27, 2013, 03:18:26 PM

Quote from: Eric on April 27, 2013, 08:56:37 AM
Tink, AmazingRibs has a new handy-dandy tool (http://amazingribs.com/bbq_equipment_reviews_ratings/) to help find grills; including his reviews.  There's also a "made in America" option, if that's a factor.  I'm not sure what he says about Webbers, but I know they've always been a solid (but expensive) brand with good warranties.

Finally pulled the trigger on this one: http://amazingribs.com/bbq_equipment_reviews_ratings/grill/weber-one-touch-gold-225-charcoal-grill (http://amazingribs.com/bbq_equipment_reviews_ratings/grill/weber-one-touch-gold-225-charcoal-grill)

I love the convenience of gas, but charcoal cannot be beat for searing and flavor, IMHO. Plus you can smoke a couple racks of ribs, so there's that.

Ann is down at her sister's for the day, so it looks like tomorrow I'll break it in.

Awesome! I'm a fan of charcoal too; I've just gotten lay about it in the last few years. Still use lump charcoal for the old WSM smoker, though. ;)
Had I known a couple years ago there were options for your grill like the Smokenator or even to turn it into a wood-fired pizza oven (http://www.kettlepizza.com/), I'd probably have gone that way myself. 

What do you start yours with?  I'm a big fan of chimney starters, though I understand Weber's starter cubes work very well.  I haven't used charcoal lighter fluid in years.

I intend to go with a chimney starter. And I'll probably get the Smokenator in a few weeks. The pizza doohickey looks good, but I don't know if I can explain to Ann just how necessary it is. Maybe if I just don't mention the price tag...

Well, the pizza oven might be overkill. ;-)

We actually grilled pizza yesterday instead of hitting Famous Dave's.   

Sara's boss gave us a pan that's pretty similar to this one (http://www.target.com/p/large-pizza-pan-12-black/-/A-14287036).  I've been doing the two-zone indirect cooking so there's no flame directly underneath.  Leave the lid down and rotate the pizza about 1/4 turn every five minutes.  Very nice crispy crust.

Might take a little practice.  Our first one had wonderful toppings -- on a charcoal crust.   :laugh:

This was the first time I've grilled anything in probably three years, well over a decade with charcoal. I've never used a chimney before and was amazed how well it worked. It's just like they say: crumple a few sheets of newspaper in the bottom, fill the chimney with briquettes, light the paper, and leave it alone. Check back in 20 minutes and have fun.

This sucker gets hot. I need to get a good grilling glove to dump the coals and to arrange them. Even with long tongs the heat is more than you can stand. The temp gauge on the lid said we were at 500 degrees, so the temp on the grate was a good deal higher.

We went with ribeyes, and had a sack of Vidallia onions that we were going to grill. But upon closer inspection, the onions were mushy, they got tossed. So our backup plan was to grill some sweet peppers we got from Sam's, but they had fur on them. So no peppers, no onions.

I threw the steaks on, cooked them six minutes per side, which evidently was too long. The interwebs said six, but I guess this cooks at lot hotter than what the interwebs says. Next time, four minutes.

But they had a great flavor. Better than the gas grill used to do, certainly better than the broiler inside the house. I'll probably grill some burgers in the next few days and get some fresh veggies.

I do want to get the Smokenator for this. Smoking a 25 pound turkey on a grill sounds like a blast.

Eric, sell your gas grill and get one of these. It's pretty awesome.

Quote from: TinkTanker on April 28, 2013, 04:30:36 PM
Eric, sell your gas grill and get one of these. It's pretty awesome.

You don't know how tempting that sounds!

Okay, the Smokenator is on its way. I guess I need a thermometer and I guess that means you'll suggest I need the Maverick. Good thing Ann has been working all this OT, huh?

Quote from: TinkTanker on May 06, 2013, 05:59:42 AM
Okay, the Smokenator is on its way. I guess I need a thermometer and I guess that means you'll suggest I need the Maverick.

I'd suggest just giving it a whirl w/o spending the extra money.

Quote from: Eric on May 07, 2013, 05:02:00 AM

Quote from: TinkTanker on May 06, 2013, 05:59:42 AM
Okay, the Smokenator is on its way. I guess I need a thermometer and I guess that means you'll suggest I need the Maverick.

I'd suggest just giving it a whirl w/o spending the extra money.

Sorry -- I forgot your grill wouldn't have any built-in thermometer; I was just thinking about meat thermometers.
It's easy to go crazy with all this stuff. 

If you have a standard meat thermometer handy, you could try just sticking it in the vent hole and go by that as a general guide.

Mind you, it'll not be grate-temp, but I'd hate for you to make more investments unless you find you really enjoy smoking foods.

Oh, I'm sure I'll enjoy smoking stuff. One of the nice things (as you know) is you can set things up and tend to them ever so often, without having to hoveer eery minute. Afterwards, you have several meals for several days. With our schedules, I do most of the cooking during the week and I don't always prepare the most creative meals. I set up the grill last night with indirect heat and added a couple of chunks of mesquite and cooked some boneless chicken breasts. I used a rub to coat the breasts, set up a water pan underneath, had the coals piled up on the sides. The grill was going about 350-400, nice amount of smoke. Cooked them for about 15 minutes a side indirectly, brushed them with some sauce and finished them over direct heat. We would have had corn on the cob grilled, but the damn dog thought they were toys and grab them and ran off with them. So I had to improvise and grill some frozen corn on the cob in foil packets. I put a little coconut oil in them, gave it a sweeter flavor. I did manage to get some browning on the corn, which looked nice as well.

We still have five (I think) breasts left, so enough for a couple more meals and some so that Ann can take some to work.

I might tackle some ribs this weekend, or maybe a Boston Butt. Never did ribs before.

Quote from: TinkTanker on May 08, 2013, 06:45:03 AMWe would have had corn on the cob grilled, but the damn dog thought they were toys and grab them and ran off with them.

You could of had Corn dogs!  >:D

Badumptsssss!

Quote from: Spooky on May 08, 2013, 07:25:51 AM

Quote from: TinkTanker on May 08, 2013, 06:45:03 AMWe would have had corn on the cob grilled, but the damn dog thought they were toys and grab them and ran off with them.

You could of had Corn dogs!  >:D

Badumptsssss!

:nodor:

Nice, Tink!  I've only done ribs once, and I used the Amazing Ribs recipe (love that site).

The Maverick Redi-Chek ET-732 is indeed a good thermometer.  It's better than the older ET-73, as that one had some silly design flaws.  The ET-732 range is better but is still not that great through walls. With any of these probe-style thermometers be prepared to purchase more probes eventually.  Pretty neat to be able to glance at either unit and tell how hot the grate-temp and meat's center without opening the smoker lid. 

Also:

(http://ecx.images-amazon.com/images/I/81fNqs-VIAL._SL1500_.jpg)

Did the reverse sear on steaks.

Oh, man....

Quote from: TinkTanker on May 09, 2013, 05:46:55 PM
Did the reverse sear on steaks.

Oh, man....

Seems counter-intuitive, doesn't it?

I'm glad you're enjoying your Weber. :D

Tink, you've inspired me.  I think the next time we get steaks I may do the "Little Black Egg (http://www.amazingribs.com/recipes/lamb/spiedies.html)", where one would use only the bottom and top of the Weber Smokey Mountain for charcoal grilling. 

Are there any neat features on your grill that's not normally found on others?  What's that container (?) on the underside?

The cylinder on the bottom of the Gold is an ash catcher. Your ashes collect in it rather than just fall on the ground. It is vented so you still have great airflow and holds enough ashes that you can go 4-5 cooks before emptying. The Silver has a little platform where you can put a container that probably works just as well. Also, the Gold has the top grates that flip up so adding coals is easier for long cooks. You can buy the flip-up grates for $20 or so. I probably should have just gone with the Silver and saved a few bucks, but this one was already assembled and I was itching.

When I was debating between the WSM and the Gold, using the WSM as LBE was definitely a consideration. It sure looks like it would do the trick. You'll have to let us know. :grill2:

Maybe it is that I haven't grilled in a couple of years, maybe it is that I've finally learned how to cook a proper steak, but I love cooking on charcoal. I know Meathead says both gas and charcoal are just heat sources, but those steaks the other night were probably the best I've had. I'm not ready to eat them quite as red as he suggests, but my steaks are no longer grey charred chunks. As I told Digby, Ann was raving about them and asked what I did differently. "I learned how to cook them, for the most part."

ETA: The Smokenator will be in for next weekend and I'll give a report on it.

Nice.  Thanks for the report.
I think Meathead says charcoal is best for searing (as you well know) and that most grills just can't get as good of a sear.  It's just when it comes to smoking that it matters less (according to him).  I must say when I reach into a bag of Wicked Good Lump Charcoal pull out a big 3-4" thick log of pure lump-charcoal bliss (http://eggheadforum.com/discussion/1140515/wicked-good-big-lump), I get positively Neanderthal.  Had I known the 18" WSM would be a bit large for our meager needs and that I could convert the Weber grill to a smoker, I'm sure I'd still be propane-free. :D

The WSM is no where as nice for emptying ash, as it's just all in the bottom of the bowl (sometimes with water that has boiled-over from above, as well as fat drippings).   I probably won't buy one any time soon, but you're definitely selling me on getting that same grill should the propane one break down.  Not to mention yours likely will be working long after. 

I made shake n bake chicken breasts for supper .
In the oven .

'cause that's how we roll north of the wall

:neener:

Now for  :beercheer: and  :duel:

We had a red kettle Weber grill when we got married and that thing went every where with us. One of the fondest memories
some good friends of ours have was having dinner at our home in Alaska when it was -25 degrees below 0 and my husband
was outside cooking steaks on the grill. *L* That was in the early 70's and we didn't get rid of that grill until we came up here
in 2001. I wanted to keep it just for posterity sake. They definitely have a long life. :)

What was supposed to be beercan chicken turned into smoked chicken. The bird I got was too big to stand upright, so I have some lovely grill marks on my smoked chicken. Verdict on the cook later.

Broke out the Smokenator for three slabs of ribs. Having never cooked ribs before, I did okay. Not a self-deprecating okay, but merely okay. The Smokenator cranks out some heat. I had the bottom vents open and the top one just barely cracked (not even wide enough to get a thermometer in) and it still ran hot. I finally closed the bottom 95% and the top just barely cracked and it ran about 250ish. Anyway, I did the 3-2-1 and probably put the sauce on too soon. But they were tender, good smoke, juicy. The sauce just got a little overly done. It's a work in progress.

We (family get-together) had ribs yesterday, but they were Costco ribs. Not too bad.

Grilled a couple of rib eyes for my brother and I. My first time grilling steak. Only ever grilled burgers and chicken. Turned out really well, just a touch of pink in the middle and very juicy. Just like I like 'em.

:grill:

Tactical BBQ Apron

http://www.thinkgeek.com/product/11cd/ (http://www.thinkgeek.com/product/11cd/)

(http://a.tgcdn.net/images/products/zoom/11cd_tactical_bbq_apron.jpg)

That's some serious wear, there!

Looks like one of the eighth-string Avengers.

Ha.

Still awesome:

http://www.thatsnerdalicious.com/wp-content/uploads/2011/12/game-of-thrones-apron.jpg (http://www.thatsnerdalicious.com/wp-content/uploads/2011/12/game-of-thrones-apron.jpg)

(http://i.imgur.com/HoydtI0.png)

Thor, god of grills

:haha:

I like that pit!

 :haha:

So, I'm going to be cooking my first prime rib tomorrow. I am a little scared as I don't cook very often, but my mom is having knee issues and needs the help. She just brought the slab of meat over today. She spent $130 on it. I hope I don't mess it up.

Quote from: Spooky on December 24, 2013, 03:03:27 PM
:haha:

So, I'm going to be cooking my first prime rib tomorrow. I am a little scared as I don't cook very often, but my mom is having knee issues and needs the help. She just brought the slab of meat over today. She spent $130 on it. I hope I don't mess it up.

Unsolicited advice:

I haven't tried the prime rib recipe, but Meathead  has never steered me wrong.  Even if you have a recipe you may still pick up a few pointers (http://amazingribs.com/recipes/beef/prime_rib_roast.html) (like making it round, the dry rub, etc).  Skip to the bottom for the actual recipe -- he goes way too far into details. ;)  Looks like he likes to dry-brine the meat, which you may remember from one of Tink's tips to age the meat. 

Meathead also links to a video someone made of the whole process; the only real difference being the video-maker uses a rotisserie: 

http://youtu.be/uA7PomQ3I-Q (http://youtu.be/uA7PomQ3I-Q)

BTW:

(http://i2.kym-cdn.com/photos/images/original/000/349/105/254.jpg)

The meat. :)

That's gonna be so tasty. :D

Trimmed, salted and brining away in the fridge for the night.

(http://i.imgur.com/qqpuxmP.jpg)

Preparing the rub.

(http://i.imgur.com/eM8XcXK.jpg)

Waiting for the oven to pre-heat.

(http://i.imgur.com/lOdN8k1.jpg)

In the oven.

(http://i.imgur.com/sf7pEkH.jpg)

It turned out pretty good. Not the best I've had, but I think the best I've had outside of a nice restaurant.

Cooling off.

(http://i.imgur.com/Ni2Nkdg.jpg)

Carved.

(http://i.imgur.com/xXUwO0I.jpg)

Looks good enough to eat!

Quote from: TinkTanker on December 25, 2013, 04:42:05 PM
Looks good enough to eat!

This!  Thanks for the pics. And now I"m hungry for prime rib.

A local friend works with a company which distributes Siraja Panich chili sauce.  It's a slow-aged and preservative-free sauce (http://www.bonappetit.com/trends/article/the-original-sriracha) that I found to be wonderful.  It has a nice garlicky flavor to it, and is not just pure heat.  I understand it's mostly found in "international" food stores.

I don't normally inject anything into a Boston butt (giggity), but I'd really love to try it sometime.  I just think the flavors would work very well.  If not injected, even poured directly over some pulled pork may be tasty.

(http://www.bonappetit.com/wp-content/uploads/2013/03/sriraja-panich-640.jpg)

Such a neat book.  Is there a Kindle version?

http://youtu.be/9l1glIKMtqE (http://youtu.be/9l1glIKMtqE)

What if I want to read it again?

I can't say when the last time before this past weekend the last time I had smoked food, but I'm guessing it was in August or September.  I think I've finally settled upon my preferred way of preparing a pork shoulder for pulled pork.  You've likely read this in different forms in this thread, but below it's coalesced into a more solid form.  If anyone is interested, that is.

I'm still shocked that so few people around here use smokers.  The Boston Butt/Pork Shoulder is such a forgiving hunk of meat -- it's not rocket science.  Granted, it's a bit more time consuming than flipping on a gas grill for some burgers.  But oh, so worth it ...

This is what works for me, and produces my favorite style of pulled pork.  I've gotten some great compliments, including a new one yesterday from someone who went vegetarian a year ago.  "I can't resist your pulled pork."  I think she had two sandwiches.

Hehe.  Smoke-E, corrupting vegetarians one at a time. :D

So this is probably too much info, but here it is if you're interested: 

The night before:

- Use the "Boston Butt" portion (not the Picnic)
- De-bone or buy without the bone
- Rub with olive oil and then favorite rub mix
- Tie with butcher's string to make it fairly uniform in thickness.  I rubbed-then twined to get rub in all the crevices, but it's messier this way.

Day-of:

- Charcoal chimney-starter, Wicked Good lump charcoal The Minion Method (http://www.smoking-meat.com/minion-method-weber-smokey-mountain).
- Hot water in the water bowl (I haven't yet tried without water, which some claim is better).
- The usual low-and slow.  I like 225F smoker temp for about 90/minutes per pound.  Remove when the meat temp is 190-195F. 185 if in a hurry but plan to let it rest an hour or so.
- 30 minutes before removal, prepare a small cooler as a faux cambro (http://amazingribs.com/tips_and_technique/faux_cambro.html).  Seriously, this thing is awesome.  Put very hot water in the cooler for 20-30 minutes, empty, cover bottom with old towel and it's ready for the meat. 
-Wrap the pork shoulder with foil, and put in the faux cambro.
-Let rest for sixty minutes.  The faux cambro will keep it at a safe temperature for hours.
-Serve with favorite barbecue sauce.  We prefer the Famous Dave's brand which can be purchased at any of their restaurants.

My beef brisket recipe is close to the above except:

- Inject with beef base the night before (for that extra beefy flavor).
- At about 150F, tightly double-wrap in heavy-duty foil w/1/2 cup of broth, water or beer poured into the bottom.
- At 200-205F, remove and put into faux cambro.
- Let rest in the faux cambro for two hours if at all possible.
- Cutting against the grain is a an absolute must, and probably no thicker than 1/4".

Beef briskets are harder to get right.  I've done pretty good with them, but the second I made was a bit tough.  I suspect it was due to not properly cutting.  It's pretty amazing, but I firmly believe the cut is a big difference between falls-apart-in-your-mouth and my-gosh-this-is-tough brisket.

Thanks for the info! Any tips on ribs? Ann said she's ready for me to get to work...

Quote from: TinkTanker on May 27, 2014, 11:33:13 AM
Thanks for the info! Any tips on ribs? Ann said she's ready for me to get to work...

I've only done that once, and followed the Amazing Ribs Last Meal Ribs recipe (http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html).  T'was pretty tasty.  The recipe doesn't call for a rack but I used bamboo skewers so I could fit them in my WSM. Maybe only necessary if you're cooking a bunch?

This isn't Meathead, but he has it linked on that page.  It's a how-to following that recipe:

http://youtu.be/_9pG4iitttY (http://youtu.be/_9pG4iitttY)

Now I want to make some too. :spitdrink:

Those look just a tad more done than I like. IMHO, they should feather a bit more when you bite into them. It might have been the lighting, but they looked a little on the dark side as well.

I got a pack of ribs last year from Sam's. I thought there were two racks but there were three and I had a tough time getting them all on the Weber, even with the upright rib holder. It took me a while longer to prep them as well and I had to rush things towards the end, so I'll probably cut and trim and season and all the night before. The ones I cooked last year were good, not great. I'll use this guy's techniques but maybe not go quite so long. I didn't sear mine with the sauce on but put it on in the last 30 minutes or so, near as I can remember.

When I was very young my dad loved to BBQ ribs.  I don't know what the problem was, but I couldn't stand them.  I remember there being some significant gristling that grossed me out (hey, I was very young!).  So, I never acquired the desire for them.

But when I see meaty chunks like at the website and video... *drool*

I agree the video ribs looked pretty dark.  His fire was probably hot enough that he did not need to go a full minute.  I do the same technique with chicken wings and whole ham.  Smoke, then toss on a hot grill long enough to caramelize. Sizzle, but don't burn.

Quote from: Eric on May 27, 2014, 01:50:19 PMSizzle, but don't burn.

Those looked a little burnt to me.

Quote from: TinkTanker on May 27, 2014, 03:51:09 PM

Quote from: Eric on May 27, 2014, 01:50:19 PMSizzle, but don't burn.

Those looked a little burnt to me.

I agree!  If I try it, I probably will keep a closer eye than he did. Granted, I never did get a charcoal grill, so it'll take longer for me. :(

If I had it all to do over again, I'm pretty sure I'd have gone your route w/a Weber grill.  ;-)

It's a damn good grill, but it lacks the room to smoke a lot of meat. When the season ends, I'll probably pick up a smoker. To go with my collection.  :P

If I had $1100, I'd probably get the Good-One Open Range 3rd-gen grill and offset smoker.  I only found out about it this weekend, but it looks nice.  Thankfully, I don't have to be burdened with the question if I spent my money in a good way.   :loloeo:

For future reference, I wonder how good one of these extenders would work for a grill like yours?  http://cajunbandit.com/ (http://cajunbandit.com/)

I really need to figure out how I can get Obama to pay for my grilling habit. :D

BTW, if you do ribs please do tell (show?) us your results and what worked/didn't work!

Will do.

Tonight I'm just going to get some country-style ribs and throw them in the Dutch oven for a couple of hours. We've been passing the crud around for weeks now and although I'm feeling better, I don't feel like messing around with the grill/smoker. It won't be as good as those cooked outside, but they'll be better than what I could get in a restaurant.

Quote from: TinkTanker on May 27, 2014, 03:51:09 PM

Quote from: Eric on May 27, 2014, 01:50:19 PMSizzle, but don't burn.

Those looked a little burnt to me.

Char needs to complement the meat — grill marks on hot dogs (yum!) or steaks with some burnt edges — but with any food that gets grilled, if there's too much char, it ruins the meal! I wish our Famous Dave's recognized this. They char a lot of my orders (burgers & ribs especially) but they charred the heck out of the cedar plank salmon. SALMON?! Seriously? All it should have is GRILL MARKS. Chili's has excellent ribs compared to Famous Dave's.

No pics of the country-style ribs cooked in the oven. Nowhere near as good as cooked outdoors, but still pretty darned good.

I got a little honey-mustard and lightly coated the ribs and used some OTC rib rub, let them rest for about 30 minutes in the fridge. Threw them in a deep pan and cooked at about 350 for about an hour and a half or so. Poured off the grease/liquid. Sliced some Vidalia onions & bell peppers and put them in another pan and transferred the ribs to second pan. Why use a second pan? Because I'm not cleaning up after myself. Anyway, the peppers and onions are so the ribs sit off the bottom of the pan and roast some and get browned some. Coat with sauce and cook for a while longer, until Ann hollers and asks if supper is ever going to be done. Very little grease was left, so the peppers and onions were good eats too.

Again, not as good as anything cooked outside, but I didn't feel like fooling with the grill.

Sounds tasty!  I love that you threw in some onions and peppers.  Mmm...

Since we were hosting the monthly potluck, I thought I'd try one of the three small Boston butts with below sauce.  Two parts Sriraja Panich and one part beer (Killian's Irish Red), injected about every inch or two. 
It turned out surprisingly tasty, but not overpowering or spicy-hot.  The garlic in the sauce seemed to distribute throughout though streaks of tomato were prominent.  It was a small, but noticeable difference. I wasn't sure how our friend (who is a Thai immigrant) would react to my adding beer, but she wholly approved.  Good timing for her, as she'll be at her company's booth at the National Capital Barbecue Battle in D.C. next weekend. ;-)

Unfortunately, one probably has to go to an Asian or International grocery to get the sauce.

Quote from: Eric on January 02, 2014, 12:01:34 PM
A local friend works with a company which distributes Siraja Panich chili sauce.  It's a slow-aged and preservative-free sauce (http://www.bonappetit.com/trends/article/the-original-sriracha) that I found to be wonderful.  It has a nice garlicky flavor to it, and is not just pure heat.  I understand it's mostly found in "international" food stores.

I don't normally inject anything into a Boston butt (giggity), but I'd really love to try it sometime.  I just think the flavors would work very well.  If not injected, even poured directly over some pulled pork may be tasty.

(http://www.bonappetit.com/wp-content/uploads/2013/03/sriraja-panich-640.jpg)

Made a dry rub out of a bunch of spices (the base being spices from El Gaucho steak house) in the cupboard and coated several thick cuts of top sirloin last night to be grilled latter today. I'll take some pics and post them latter.

Summer is a great time to get outside and grill a delicious meal. Here are a few basic safety rules and outdoor-cooking tips to help make sure you and your family enjoy a tasty, safe summer cookout.

    Marinate your ribs in bourbon before barbecuing. The best way to do this is by pouring the whiskey down your throat.

    One safety tip to keep in mind while barbecuing is that you should never, ever light your house on fire.

    It's important that you choose the right kind of fire for grilling meat. Class D magnesium-based fires are not the right kind of fire for grilling meat.

    Whatever you do, don't shout the phrase "Johnsonville brats!" at the top of your lungs. Don't let your neighbors do that, either.

    Do you have an entire set of tableware designed with a playful, summery watermelon-slice theme? Well, isn't that adorable. Let me see that spoon! Even the spoon is a little watermelon. Honey, come here and look at this spoon.

    Don't forget to repeatedly baste your cooking pork in barbecue sauce, which will "mask the spoiled taste."
    The endangered Cebu cinnamon tree of the Philippines is the best firewood for grilling. Use anything less, and you might as well be cooking your food on top of smoldering raccoon gao se.

    For optimal flavor, raise your own animals, make your own charcoal, and distill your own vinegar. For passable flavor, head on down to Smokey's Ribs & Things out by the airport.

    When barbecuing veggie burgers, be sure to tie your long hair back. That will keep it away from the flames, you stupid hippie.

http://www.theonion.com/articles/hosting-a-barbecue,8129/ (http://www.theonion.com/articles/hosting-a-barbecue,8129/)

Quote from: TinkTanker on June 27, 2014, 09:27:57 AM
http://www.theonion.com/articles/hosting-a-barbecue,8129/ (http://www.theonion.com/articles/hosting-a-barbecue,8129/)

:haha: I'll keep those in mind next week.

Trying some locally-grown Angus burgers with bacon mixed in tonight.  Tomorrow we'll see if we can get our two Delmonico steaks to be as wonderful as the one I had from the butcher shop (http://www.bullocksrestaurant.com/meat-poultry-produce-farm-market.php)'s next-door restaurant.  We don't normally splurge on pricey steaks, but we'll call it research for when our parents come over. Yeah, that's the ticket. 

I also ordered a 8-10lb Boston butt from them for next week. They don't raise pork, but I'm told their pork is locally-grown
(and yes, Pearl, they do call it "grown (https://duckduckgo.com/?q=locally-grown+pork)"). 

From their website, but mine looked about like this.  Nothing fancy at all, but it's the absolute best steak I've had in years:

I'll have to say that the 'reverse-sear' method of cooking steaks produced the best I've ever had.

Quote from: TinkTanker on June 27, 2014, 10:12:30 AM
I'll have to say that the 'reverse-sear' method of cooking steaks produced the best I've ever had.

Really regretting not grabbing my little Weber charcoal grill when we were last in MO. 
Maybe just for these steaks I'll do the searing with my charcoal chimney starter.

Speaking of charcoal, Home Depot (which means Lowe's as well, since they price match) has 40 pounds of Kingsford charcoal for $10. Stock up for the season. I remember one guy last year bought a pallet.

Might be time to shut down this thread, because I can't think of anything more awesome than this smoker:
:haha: :beercheer:

http://youtu.be/CXryf7hAVH8 (http://youtu.be/CXryf7hAVH8)

That's pretty cool!

Trying an experiment:  Our local butcher shop (http://www.bullocksrestaurant.com/meat-poultry-produce-farm-market.php) sells Angus beef they grow as-well-as locally-grown pork.  They run bulk specials to lower the cost a little (unfortunately we don't have room to store more than about twenty pounds of meat). 

The 10# beef currently runs $71, and comes with
    2 T-Bone Steaks
    2 Delmonico (ribeye) Steaks
    1 lb. Beef-Ka-Bobs
    3 lbs. Ground Round
    1 Tip or Round Roast

The 10# pork currently runs $52:

    1 Boneless Pork Roast
    8 Center-Cut Pork Chops
    1 Ham Slice
    3 lbs. Bacon or Sausage

We've done the beef and pork roasts in our crock pot to some really tasty results.  But I don't see our eating that all the time (it's already a lot for two people) and our freezer had a round, a tip, and a pork roast in it. 
As I spontaneously thought it might be fun to smoke this weekend, I didn't  have time for it to properly thaw.  I ran across a thread (http://forums.egullet.org/topic/112634-cooking-a-frozen-roast-without-thawing/) of people who also experimented with smoking or oven-cooking frozen meat.  So I thought I'd give it a try. 

I put the meat in the fridge for about 16 hours, which did absolutely nothing (as expected) for thawing.  This morning, I took them out and put olive oil and meat rub (Montreal Steak seasoning for beef and an Amazing Ribs recipe for the pork).  It sat out while the charcoal and smoker heated up.

They're on the smoker now, and I'll check in a few hours. I'll probably pull off the beef at about 130-135 and let it rest an hour minimum. 

Now I just need to see if I can talk Pearl into getting some kaiser rolls and horseradish (or horsey mayo (http://www.walmart.com/ip/Sandwich-Shop-Horseradish-Dijon-Mayonnaise/14651656)).  Man, the mouth is watering already ....

Yummy!

Quote from: Spooky on April 26, 2015, 08:52:32 AM
Yummy!

It was, indeed.  Kaiser roll and a horseradish + mayo + sour cream recipe that Pearl found.  The only things I think I'd change is actually looking at the "grain" of the muscle before I cook it (like brisket, it needs to be cut perpendicular or it'll be tough); and a little less seasoning as the very peppery Montreal seasoning really permeates.

It does make me wish I had a meat slicer or electric knife to get nice, thin cuts.

Sadly no open flame grilling aloud on the balcony of my new apartment. :(

Quote from: Spooky on April 26, 2015, 10:52:57 AM
Sadly no open flame grilling aloud on the balcony of my new apartment. :(

Oh, you moved?!   Sorry to hear about the no open flame grilling. :(  Electric, maybe? :D

Yep, I moved. The past two years I went from renting a two bedroom house, to my brother's, to my (now ex) girlfriend's, back to my brother's and now to a two bedroom apartment. Hopefully done moving for a while.

I'll have to take a look at some electric grills.

http://AmazingRibs.com (http://amazingribs.com) has reviews on electric (or stovetop) grills and smokers, if you are interested.

Good old George has me covered.

http://www.amazon.com/gp/product/B00004W499/ (http://www.amazon.com/gp/product/B00004W499/)
http://amazingribs.com/bbq_equipment_reviews_ratings/grill-indoor-grills-and-smokers/george-foreman-15-serving-indooroutdoor-grill (http://amazingribs.com/bbq_equipment_reviews_ratings/grill-indoor-grills-and-smokers/george-foreman-15-serving-indooroutdoor-grill)

Nice price; compact; no open flames.  Sounds like a wiener!

:shiny:

:grill: :grill2:

My brother's wedding was on Saturday and they had lots of leftovers (like 50+ pounds of pulled pork, brisket and chicken). I brought a bunch of it to work today and I am a hero!

I don't have any pictures, but I fired up the smoker and did a brisket and Boston butt.  I may have mentioned that the meat market I go to grows their own Angus cattle and gets locally-grown pork.  Both pieces were fresh and looked great.  It was because we had friends over, so the only pics taken were by others to tease the ones who couldn't make it (naturally).

It was a full brisket of about 12lbs or so.  I didn't want to tend the fire overnight, so I split the point from the flat (two different muscles that are layered and separated by a 1/4 of fat).  The flat makes for your typical brisket meat.  The point makes something called "burnt ends".  Also took the 10lb pork shoulder and cut it in half. 

I have the pulled pork down to a science (it's not that hard), so that was a hit.  The only thing I did differently was I didn't foil ("Texas Crutch") to speed up cooking and braise it a bit.  That meant this version had "bark", which one woman fell in love with.

The flat part of the brisket was tasty, but a bit dry.  I poured some of the reduced drippings I'd saved over the slices which helped a lot.  The whole brisket was only seasoned with yellow mustard, salt and pepper.  I always inject a beef base to give it a beefier taste.  I didn't Texas Crutch it because it was already cooking too quickly, but I think that would have helped give a more-tender result. 

But the star of the smoker was the burnt ends.  Seasoned and cooked the same as the other part of the brisket, instead of letting it rest like the other part, it's cut into small cubes.  Then take roughly equal parts of reduced drippings and a barbecue sauce and add just enough to coat the cubes.  Leave uncovered in the smoker or grill for 90 minutes.  Very moist and flavorful, and gone an hour before the meal started.  I knew I should have hidden them! ;)

Everyone got their choice of pulled pork and/or brisket to take home.  I think that of the 22lbs uncooked meat, we maybe have 1lb of pork and 1/2lb brisket.  There was only nine of us, so what a great compliment.

Sara really should share her baked bean recipe, too.  It went great with the meat and grilled corn (by a friend).

Yummy!

Quote from: Eric on June 21, 2015, 04:03:40 AM
I don't have any pictures, but I fired up the smoker and did a brisket and Boston butt. 

Pics or it didn't happen. :P

WSM or Pit Barrel Cooker? It is time.

Quote from: TinkTanker on June 22, 2015, 03:39:42 PM

Quote from: Eric on June 21, 2015, 04:03:40 AM
I don't have any pictures, but I fired up the smoker and did a brisket and Boston butt. 

Pics or it didn't happen. :P

You just won't let me be lazy, will you?  :neener:

Sorry, the burnt ends were gone faster than you can say, "Cheese".

Quote from: TinkTanker on June 22, 2015, 03:39:42 PM
WSM or Pit Barrel Cooker? It is time.

To buy?  Good question!

The new Pit Barrel Cooker looks nice, with its thicker steel and porcelain.  That one can hang a bunch of rib racks off the rebar is intriguing.  It sounds like it cooks at 275-310F, but no commenters at Amazing Ribs are complaining it's too fast/hot.  The killer for me is that I don't think it has an ash pan, and so ashes just fall on the ground. Or am I missing something?

WSM 18.5" is also nice, though I may be biased.  I tend to think it's too big for just two of us except for the rare occasions like last Saturday where I did 10lbs pork butt and 12lbs beef brisket.  Ribs may need a rack (we don't do many ribs).  I think I used skewers last time to shape the rib rack. 

I'll just add this because it's on sale today for $157, though I don't think you're a propane guy:  http://www.amazon.com/Masterbuilt-20050211-Propane-Smoker-40-Inch/dp/B004EBTYCG#Ask

Leaning very heavily to the WSM.

You need to do YouTube videos. By default you'd have to be better than most of the slugs that I've seen.

Those pictures look so good.  :grill:

Haha, thanks guys! 

Tink, I looked into the PBC more and I'm intrigued by it now.  It definitely has a bottom to it for ashes (they still warn not to put it on a flammable material).   

A 13lb brisket in 5.5 hours? I had to split my brisket in two to attain that kind of cooking time because I didn't want to start 20-24 hours in advance.  Granted, I cooked at a lower temp. but maybe with the PBC it doesn't matter so much. 
https://youtu.be/Z3Q3qaCVsdY

We invited our older neighbor lady, who watches our cats when we're away, over for some pulled pork.  Weather was cool for early July, but just enough rain to make everything muddy (no patio). They took longer than normally to cook, so I had to cheat and finish them in the oven at a higher temperature.  Then, ninety minutes after she was supposed to show up we called over there and it turns out she was expecting a confirmation call earlier from us.  :doh:  I guess we both missed that lesson in courtesy somewhere, if it is indeed one. 

No pics, so it didn't happen.  But if it did happen, I'd say the jury is out on whether or not I burned the sugar by a higher-than-350 temp.  The meat's cooler temperature may have kept it cool enough to counter the heat.  Pearl would say the bark tastes sweet, so perhaps I got lucky.  If, I actually did smoke any food, of course. 

At this point, I don't think I'll ever Texas Crutch pork butt again.  The bark is worth it. Woof woof.

Maybe if I get un-lazy today before chopping up the second, larger piece for freezing I'll take a picture. 

Quote from: Eric on July 05, 2015, 09:38:50 AM
Weather was cool for early July

I wish. 90+ all weekend.

Ugh.  90s in Washington was horrible back when I lived there.  I presume it's still true twenty years later that almost none of you have A/C?

Quote from: Eric on July 06, 2015, 02:58:35 AM
you have A/C?

:-[ :-\ :'(

 I remember when we moved here to NH and built our home we had central air put in and the builders looked at us as if we were nuts. All I heard was you don't need it except for a few
months. I told them you don't need heat in Florida except for a few months but it is nice to have when you do. Of Course the AC story they tried to sell was a lie. It gets very humid here
so an air conditioner is a must unless you wanted to be very uncomfortable all summer long and that is for at least 4 months .  I don't believe in toughing it out like the natives do, that
kind of pride is foolish. Except for the initial cost of putting it in it's no skin off their back and you don't have to use it all the time if you don't want to so what is the big deal. Now new
homes up here all have central air.

Our summers are very unpredictable. We usually get about one week of 90+ weather, but most of the summer is 75-80'ish. We've  had 5 straight days of 90+ so far this summer. So the rest of the summer should be pretty comfortable.

Forecast shows a turn to normal for the rest of the month. http://www.accuweather.com/en/us/seattle-wa/98104/july-weather/351409

 I remember Baltimore being awful in the summer the same as DC and Northern VA. My family always hightailed it out of town to Ocean City or a shore on the Back River.
My grandmother had a place on the Back River that she just moved to in the summer. Fond memories of those places, she had 3 different ones when I was little, not all
at the same time of course but lots of fun fishing and crabbing and family reunions. :)

We're finding ourselves freezing more than we used to, with having so much extra smoked meat, getting 5lb bags of Angus ground beef (grown by the butcher), and expectations of a crazy amount of the wonderful Fortex green beans (http://tallcloverfarm.com/1005/fortex-best-mess-of-green-beans-growin) coming from this year's garden.  So, I've been thinking of getting a vacuum-sealer of some sort.

Most of the machines out there cost $80+ and need special bags.  I just happened to notice one on Amazon that is manual and can be used with any quality ZipLoc style bag:  ThriftyVac Food Vacuum Packing System (http://www.amazon.com/ThriftyVac-Food-Vacuum-Packing-System/dp/B00GX0DN7I/ref=cm_cd_al_qh_dp_i).  Color me intrigued.

This looks like something that should be sold on late-nite TV by Ronco, or someone.  In reality, it was a successful 2013 Kickstarter campaign (https://www.kickstarter.com/projects/thriftyvac/thriftyvac/).  It's a simple idea:  Zip your bag enough to leave a one inch opening.  Put the bag inside the larger ThriftyVac bag and close that one.  Attach the pump and pump away.  When the air looks gone, zip that final one inch and pull it out of the bigger bag. 

Sealing a raw steak:  https://youtu.be/AG3eXJp-qug

I think the product has changed a bit since the Kickstarter campaign to address a few concerns like bag-tear.  They also offer a special mason jar lid to let the user pump out the air, and a similarly-used wine bottle stopper.  They also offer two types of Ziploc-style bags that are said to be of sturdier construction.

We bought one unit plus a 20ct box of their bags for $32.90 via Amazon, shipped.  It sure should beat using a drinking straw to suck out the air.

cool gadget!

Quote from: Spooky on July 07, 2015, 01:16:20 PM
cool gadget!

A few days ago I froze a bunch of cut fresh green beans.  The bags I bought along with the vacuum sealer felt much better than the generic Zip Loc-style bags we otherwise had.  In no time at all, most air is sucked out.  Then quickly finish zipping the seal and it's ready for freezing.  So far, the seal has held up nicely.

I would put this somewhere above "sucking air out of the bag w/a straw" and probably below a mechanical sealer.
I'd imagine it wouldn't do so well with a liquid in the smaller bag.

I like how Mark Watney from the Martian dealt with preserving the potatoes he grew in the habitat on Mars. he just threw them outside and Mars sucked out all the water and froze them.

I haven't been this excited for something grill-related perhaps since getting our grill, some five or six years ago.




We don't have a Weber grill, but the Huntington was still in great shape; it just needed a good cleaning, some new burner tubes, and a new set of grates.  The old grates had chunks of porcelain falling off, which I doubt would be tasty or healthy to eat. 

Instead of buying replacement grills, for about $35 more we ordered the above GrilGrates.  They're coming today, and my hope is that I can completely replace the old grills rather than just setting the new ones on top the old.  Meathead at AmazingRibs.com loves them (http://amazingribs.com/BBQ_buyers_guide/guide_to_grill_grates.html).

Bottom line is that we spent $30 on new tubes, $30 on a screw extractor (rusted tube bolts), and $115 (after coupon) on GrillGrates; hopefully ending up with a better-than-new grill.  We shall see tonight, if everything comes before dinner time.

nice. I am going to send this to my brother. he grills all the time in the summer.

Quote from: Spooky on March 29, 2017, 09:00:26 AM
nice. I am going to send this to my brother. he grills all the time in the summer.

There are 10% coupon codes out on the innernets; not too hard to find. Saved me around $11. 

I just installed and seasoned mine.  I was concerned that being only five or six inches wide (you connect them) that my grill wouldn't be able to hold them sturdy. They fit almost perfectly and cover all but about 1/2-1" on either end.  They say to just use a cooking oil to season, but I tried my usual cast iron seasoning of coconut oil.  That didn't work out as well as I hoped, and should have warmed it up first.  Room temp coconut oil is solid like Crisco so I had some chunks fall below the grates.  Still got the job done, though.

The spatula that comes with it is sturdy and HUGE. Well, larger than I expected.  On the one hand, it'll be nice to lift a burger instead of scrape it off.  And on the other hand, I kind of like tongs for doing that.  A combo tong-spatula like this one (https://www.amazon.com/COMBO-SPATULA-GRILL-MfrPartNo-40730A/dp/B005HWJDV8%3FSubscriptionId%3DAKIAILSHYYTFIVPWUY6Q%26tag%3Dduckduckgo-d-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB005HWJDV8) but built for this grill could be great.

The biggest down side I see so far is not being able to see the flames very well through the holes; at least, not on a sunny day like today.
The heat seems to distribute quickly and evenly, as one may expect from cast aluminum. They also look smexy as heck.  Can't wait to try them out.  I think I'll throw some hickory chips between the ridges. 

Quote from: Eric on March 29, 2017, 02:08:32 PM
... at least, not on a sunny day like today.

What's a sunny day?

QuoteOf the 178 days that had passed since the water year began, Seattle had 123 with rain or snow, 149 with more than 70 percent cloud cover, and just nine -- that's nine, as in two more than a week -- with less than 30 percent cloud cover.

Seattle has had almost no sunny days since October

http://www.seattlepi.com/local/weather/article/Seattle-has-had-almost-no-sunny-days-since-October-11034669.php

:haha:  Been so long since I lived out there, it slipped my mind!

No pics, so it didn't happen, but the burgers were delicious. Wonderful grill marks (if you're into that kinda thing). I need some smaller wood chips to make smoke better.  The spatula worked like a charm.