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Chicken and ribs are great for beginner bbq. My wife would be happy if I only did chicken forever. Chicken a little more tricky but very rewarding. Those look very edible!
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Jul 4, 2023 22:25
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just took the ribs and pork chops off and maaaaan this poo poo's good. grilling rules. used Lavendar pepper from the farmer's market on the pork chops and it's fantastic
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Jul 5, 2023 00:55
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Upgraded my PBC to a kamado style recently and wow, I wish I’d done it sooner. The PBC with a fan controller has served me well enough, but it’s way easier to hold temp with the ceramic cooker, and definitely benefits from being a true two-zone setup (Primo let’s me split the firebox in addition to the ceramic heat deflector plates) Everything so far has cooked way faster, but at the same time has been way juicier (which I’m sure is a result of not being directly over the coals the entire cook)
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Jul 5, 2023 03:22
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I smoked a hunk of pig: In the eternal debate between "tacos" or "sandwich," I have chosen my side. I choose "yes."  I improvised modified version of Aaron Franklin's sauce that I think turned out really well: quote:8oz butter Cook the onions in the butter until nearly translucent. Toss in the garlic and keep cooking until edges are just starting to brown. Add everything else (except the Worcestershire) and simmer until it tastes good. Adjust salt, vinegar, and honey to taste. Add Worcestershire to finish. The video kinda leaves off what to do with the solids (blend or strain) but I just grabbed the ol' stick blender and gave it a bllrrrrrp. I was a little worried all that butter would be greasy and it did start out like that, but it emulsified really well even before the blender entered the picture.
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Jul 5, 2023 05:08
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I think last year I got a whole brisket for $1.99/lb on the day after the 4th at Smith's but checked today and no such deals. Pretty bummed. On "sale" for 4.99 down from regular of 5.99.
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Jul 5, 2023 17:10
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Weather was pretty rough here yesterday at times, so I performed the magic trick of sous vide reheating a brisket point from a few months ago. Chopped that up and served on these amazing buns my mom baked from scratch. Everything turned out so delicious, and it was so convenient, that I might never work an active grill on the 4th again.
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Jul 5, 2023 19:07
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Enos Cabell posted:Weather was pretty rough here yesterday at times, so I performed the magic trick of sous vide reheating a brisket point from a few months ago. Chopped that up and served on these amazing buns my mom baked from scratch. your mom has nice buns
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Jul 5, 2023 20:22
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Enos Cabell posted:Weather was pretty rough here yesterday at times, so I performed the magic trick of sous vide reheating a brisket point from a few months ago. Chopped that up and served on these amazing buns my mom baked from scratch. Hey whats the recipe for those buns, hun?
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Jul 5, 2023 21:00
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Dumb question about cleaning my charcoal grill and trager pellet smoker. When do you guys use the bbq bristle brush? When do you do a deep clean? I can never decide on when the grill/grates are clean enough.
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Jul 6, 2023 17:43
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Kwolok posted:Dumb question about cleaning my charcoal grill and trager pellet smoker. I wouldn't advise using the metal brush ever. I put the gates in the dishwasher every other smoke on the cookware setting and it's one of the few times my dishwasher works
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Jul 7, 2023 00:39
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Also, the paint on my MES is peeling and flaking off, normal? It's around the seal/door
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Jul 7, 2023 00:41
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Can’t tell from the photo but is it paint? Or carbon soot mixed with a bit of grease? Because I get the latter on my kettle lid pretty frequently and it just peels off. If it is paint then sand it off and buy high temp black paint to repair it.
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Jul 7, 2023 01:11
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Would think if it was the paint rather than the ol' soot'n'grease peel you would see some rust somewhere Inside lid of my propane grill and the old kettle kinda look like the photo
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Jul 7, 2023 01:19
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I thought it was soot but it's kinda silvery colored which I assume is the color under the paint
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Jul 7, 2023 04:13
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Kwolok posted:Dumb question about cleaning my charcoal grill and trager pellet smoker. Pellet grill: I have enamel coated grates and don't need to worry about rust or seasoning. So I use a walnut bristle brush (or any non metal fibre) before and after every smoke, maybe a paper towel wipe down before if things are janky. Every couple of smokes I'll pull the grates off and do a soap and water wash. Every couple of months I'll pull the heat deflector off and scrape it clean. Offset smoker / charcoal grill: I have cast iron grates. I initially did a vinegar soak and scrub to get the rust off, then oil coated and ran the smoker empty to season them. Now all I do is use the walnut brush to knock off big chunks and cook fatty stuff once Ina while to keep them coated. Kamado: stainless steel grates, I just hit them with something abrasive to knock the crap off, periodically soap and water wash.
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Jul 7, 2023 16:32
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Kwolok posted:Dumb question about cleaning my charcoal grill and trager pellet smoker. For my kettle, I have this "safe clean" brush and this scraper. The brush is meh in terms of effectiveness, but I scrape down the grates before putting any food on. If I'm building a hot fire, I'll spin the top grate around so that as much gunk as possible burns off. The scraper works but is too much trouble unless you've got a really stuck on bit. Sometimes a paper towel and some dish soap is the best thing. I typically do a more thorough cleaning of the grates whenever they start to get persistently gunky with stuff that doesn't just burn off, or if I'm doing a lot of smoking where it doesn't get hot enough. I also do a deep clean of the whole grill annually. I use a nontoxic degreaser, a tire cleaning brush in a bucket of soapy water, and a hose for that.
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Jul 7, 2023 19:49
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Jul 10, 2023 13:48
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More like bird with a big meat
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Jul 10, 2023 14:47
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Bird with Big Deckle
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Jul 10, 2023 14:53
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Tryin real hard to love a picture.
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Jul 11, 2023 00:08
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Post pictures of the inside motherfucker
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Jul 11, 2023 01:49
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Anybody cut pork butts somewhat thin to smoke? Lidl has cheap half shoulders. I bought two half shoulders planning on smoking in 4 pieces. I think it can handle it. To get a more smoked surface area. I already did it before to good result and this is just 2x. I mainly use for ramen.
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Jul 11, 2023 02:02
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ABen posted:This may be the wrong thread, but does anyone have any other veggie/vegan go-tos for grilling and/or smoking? Has the cookout happened yet? You can do something simple like grilled zucchini spears that just need a bit of seasoning, herbs and vinegar. Grilled Brussels sprouts as well. I've frequently made this vegan mac and cheese and it's turned out nicely. You may just need to tweak it a bit so you can sit it in the smoker for a while. Vegan smoked baked beans are also good, and cornbread. I recall someone here posted a description for making a grilled/smoked cinnamon pineapple that sounded amazing.
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Jul 11, 2023 05:40
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Fall Dog posted:Has the cookout happened yet? You can do something simple like grilled zucchini spears that just need a bit of seasoning, herbs and vinegar. Grilled Brussels sprouts as well. Yeah these are easy and great. Obviously corn. I did some eggplant and it came out really good as well. Portobello mushrooms of course. I grilled some cherry tomatoes for a salad which came out legit.
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Jul 12, 2023 01:57
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If you want to make a veggie main (so that vegetarians don't just end up with a big plate of sides) what about flatbreads or pizzas? Both are grillable.
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Jul 12, 2023 03:24
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MarcusSA posted:Yeah these are easy and great. Oh yeah I forgot to mention vegan elote. Tofu "burnt ends" are also a thing. Jackfruit sliders as well. Both of those can use components you're already using for the meats, i.e sauces and rubs, so it shouldn't add too much complexity to the menu and still fits with the smoked foods vibe.
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Jul 12, 2023 03:34
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Smoking a couple racks of baby backs tomorrow. Lately my new thing is getting the smoking done wicked early and keeping the meat warm for a few hours until dinner time. Anyone have a good method for resting and keeping ribs warm? I’ve had great success with leaving pulled pork and brisket in my toaster oven on the warm setting for hours and hours. What about ribs?
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Jul 15, 2023 02:00
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I Guess you cant really smoke chicken breasts lol. Despite taking them off at like 155 they were dry AF
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Jul 15, 2023 02:12
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MarcusSA posted:I Guess you cant really smoke chicken breasts lol. Despite taking them off at like 155 they were dry AF You definitely can! Just take them off sooner. 145 and rest or 125-130 and sear a little, but that's just my method. I usually smoke very low until 125-130 and sear after.
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Jul 15, 2023 02:22
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TheDK posted:You definitely can! Just take them off sooner. 145 and rest or 125-130 and sear a little, but that's just my method. I usually smoke very low until 125-130 and sear after. Ok maybe I’ll give another shot sometime in a few months. They aren’t something I eat regularly anyway
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Jul 15, 2023 02:23
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I eat a lot of chicken. If you want to smoke a part of it, do thighs or thigh quarters or wings. Dark meat. The white meat doesn’t smoke well at all. It’ll be better grilled 100% of the time.
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Jul 15, 2023 02:29
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Bob A Feet posted:I eat a lot of chicken. If you want to smoke a part of it, do thighs or thigh quarters or wings. Dark meat. The white meat doesn’t smoke well at all. It’ll be better grilled 100% of the time. Yeah I’ve done a lot of dark and it’s been great. I’ll probably just stick to that tbh
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Jul 15, 2023 02:31
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Any favorite mods for the WSM? Just cut a probe port in my new (to me) 18". Now that I have these cobalt bits, thinking of maybe doing a hinge for the lid?
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Jul 15, 2023 15:51
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MarcusSA posted:I Guess you cant really smoke chicken breasts lol. Despite taking them off at like 155 they were dry AF Boneless skinless is really not easy to smoke because there's nothing keeping the moisture in.
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Jul 15, 2023 16:24
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Chad Sexington posted:Any favorite mods for the WSM? Just cut a probe port in my new (to me) 18". Might not be necessary for an 18” but when I had my little wsm having handles to take off the main body to refill the charcoal would have been very helpful.
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Jul 15, 2023 17:29
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Teabag Dome Scandal posted:Might not be necessary for an 18” but when I had my little wsm having handles to take off the main body to refill the charcoal would have been very helpful. This is my second year on the WSM and those handles would come in very handy.
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Jul 15, 2023 18:38
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I've been putting off putting wheels on my WSM for years now.
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Jul 15, 2023 20:19
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Bloodfart McCoy posted:Smoking a couple racks of baby backs tomorrow. Lately my new thing is getting the smoking done wicked early and keeping the meat warm for a few hours until dinner time. When I do briskets and pulled pork I wrap, maybe adding some tallow/lard as appropriate. I don't think ribs benefit from a long rest as much as a big chunk of meat would, but I works just wrap them in butcher paper to keep them from drying out and see what happens.
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Jul 15, 2023 21:21
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Anyone got a masterbuilt gravity smoker? Interested in your reviews and thoughts on mod’s. Waiting until the end of the summer to hopefully grab one on sale.
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Jul 16, 2023 00:14
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I don't have the Masterbuilt, but I have the Chargriller and I love it. Glad I got it over a pellet grill. I had an issue recently where it was taking a long time to get to temp, but pulling the inner hopper basket and emptying it out completely fixed the issue. I think a lot of small charcoal bunched up at the bottom and blocked airflow. Otherwise it has been excellent to me and I'd encourage everyone looking at a grill to check out a gravity grill.
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Jul 16, 2023 00:25
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