2016 Smokin' Grillin' and BBQ Thread

[PuffyNips]

I made some incredible smoked wings for the Super Bowl.

Made a rub that was mainly chili powder, brown sugar, chipotle powder and kosher salt (with a lot of other **** thrown in). Sprinkled it on and soaked them in buttermilk for about 8 hours.

I applied more rub and put them on my WSM. Half load of Royal Oak lump and 4 chunks of pecan.

I didn't put any water in my WSM and smoke roasted them at around 275-300 for 25 minutes, flipped them and checked them after 20 additional minutes.

I wanted the skin a little crispier than it was so I removed the empty water pan completely. I checked them every 3 minutes and flipped them a lot until I got the skin the way I wanted it. Probably around 12 minutes.

I served them with bleu cheese dressing that was mixed with a little rice wine vinegar. A+

Incredible flavor, super juicy inside and crispy outside.

 

[ukwildcat2004]

Man I want that grill just need to get the wife to agree. She thinks cause the gas grill works we don't need one. However she said when that one broke we could get a new one. Gonna be sad when it rolls off the deck.

 

[UK_ Alum_02]

Amazon Deal of the Day!!!

 

[BBdK]

^ roll it out to the sidewalk as you leave for work, it will be gone when you get home.

Worked for me.

 

[ukwildcat2004]

^ roll it out to the sidewalk as you leave for work, it will be gone when you get home.

Worked for me.

That is an excellent idea. Lol. Darn shame someone stole it.

 

[RacerX.ksr]

Take a knife and nick one of the hoses running to a burner. Next time you light it, it will flame up at the cut. Show her and tell her you no longer feel safe using gas. Remind her of the guy in Iowa that had his gas grill blow up and burn his baby and kill his dog. Extol the virtues of lump charcoal and especially mention how it is not explosive. Tell her you would like a large egg.

 

[Get Buckets]

Take a knife and nick one of the hoses running to a burner. Next time you light it, it will flame up at the cut. Show her and tell her you no longer feel safe using gas. Remind her of the guy in Iowa that had his gas grill blow up and burn his baby and kill his dog. Extol the virtues of lump charcoal and especially mention how it is not explosive. Tell her you would like a large egg.

*Or* be a man and go out and buy the grill you want.

 

[BBdK]

I had her blessing as I had proven that my Weber (at the time) was infinitely better than the POS Gas Grill that we completely quit using, but it was gone in under an hour. :100points:

No reason to ask permission in your case tho, just do it, promise it will work. No risk of blowing yourself up, either.

If you want to make it more realistic, let her see you spraying it off in the driveway or something, then she'll know why it was out front and got stolt.

 

[ukwildcat2004]

I had her blessing as I had proven that my Weber (at the time) was infinitely better than the POS Gas Grill that we completely quit using, but it was gone in under an hour. :100points:

No reason to ask permission in your case tho, just do it, promise it will work. No risk of blowing yourself up, either.

If you want to make it more realistic, let her see you spraying it off in the driveway or something, then she'll know why it was out front and got stolt.

Good idea. I'll need to "wash" it off. It is kind of dirty anyways. Border line geniuses you guys are! She is halfway there just gotta get her to come full circle. If I threaten safety concerns it might just do it. Or just make it disappear lol.

Thanks for GetBuckets for playing the be a man card.

 

[Wrong]

With 60 degree temps this weekend I have a pork belly ordered at Cooper Brothers. Can't wait.

 

[ukwildcat2004]

Any opinion on the char grill barrel type girlls. I noticed lowes had one on sale the other day. I think I still may want my fake BGE which is the Akorn by char grill but if the barrel one works it may be viable substitute.

 

[Get Buckets]

Any opinion on the char grill barrel type girlls. I noticed lowes had one on sale the other day. I think I still may want my fake BGE which is the Akorn by char grill but if the barrel one works it may be viable substitute.

Better ask the wife mirite?

 

[ukwildcat2004]

Yeah your right. But she loves clearance and sales! I might be good lol

 

[Get Buckets]

Yeah your right. But she loves clearance and sales! I might be good lol

lol

 

[WettCat]

Smoked some odds and ends today:

---one of the worst pork chops I've ever eaten. Hardly edible. Soaked them in salt/apple vinegar for 4 hours based on a recipe recommendation and came out bland and salty.

On the other hand....

--the absolute best pulled pork sandwich I've ever eaten. Ever. It's when you absolutely nail it that it's worth the 8-10 hour effort. Thankfully I've got about 4 lbs. to enjoy over the next week.

 

[RacerX.ksr]

What did your sandwich consist of? Just pork and bun?

 

[Wrong]

Had a chargrilled barrel type formulae. It makes great smoked meat but it's inefficient and you have to baby sit it constantly

 

[ukwildcat2004]

It was gone anyways but that's probably for the best.

 

[awf]

*50+ degree weather this weekend has me itching to smoke something.

*Home Depot had this Kamado style Char Griller on Sale for $269 so I pulled the trigger a few weeks ago.

* I had lobbied for a BGE for year and no dice so this will have to do. I have only seasoned it so far so going to try some stuff on it.

*Also purchased one of these for chili.

I built a wood fired pizza oven last year. It took a lot more money that I originally had in the budget but it is worth every penny we spent. It takes about 5-6 min to cook a pizza.
We have been doing all of our cooking with cast iron for the last 45 yrs. I wouldn't use anything else. We have Dutch oven like you pictured. It is almost 75 yrs old.

 

[awf]

Had a chargrilled barrel type formulae. It makes great smoked meat but it's inefficient and you have to baby sit it constantly

I added the fire chamber to my barrel smoker. I haven't had any complaints on my ribs yet. I cook at least 5 cases of ribs every summer.

 

[awf]

Any opinion on the char grill barrel type girlls. I noticed lowes had one on sale the other day. I think I still may want my fake BGE which is the Akorn by char grill but if the barrel one works it may be viable substitute.

I have the barrel grill that you speak of. I have had it for five years. I added the fire box to the side of it. I feel like it does a great job for smoking ribs. My daughter has ten kids so when I cook out I am cooking for 14 people. I haven't had any complaints on my ribs or chicken. It is like any other cooking device. You have to learn how to cook on it.

 

[WettCat]

What did your sandwich consist of? Just pork and bun?

Meat, bun and my homemade sop. (Apple cider vinegar, pepper, red pepper, chili pepper, small amount of olive oil, onion, lemon/lemon juice, etc. My grandfather's old recipe I"ve posted on here before.)

 

[RacerX.ksr]

I've made some good sauces for the pork but we usually just go with meat and bun. The meat is always so moist and tasty that I don't feel like it needs anything. I think I might smoke a small one tomorrow, every time I read this thread it makes me hungry for something.

 

[WettCat]

Most BBQ I ate as a child, whether it was at a local restaurant, from a roadside BBQ pit or my grandfather's...always came with some kind of sop. Not thick ketchup based BBQ sauce, but a much lighter vinegar baste. Still how I prefer my sandwiches regardless of how well it's smoked. Just preference.

 

[rmattox]

Not nearly as sophisticated as you guys when it comes to smoking. My first smoker was a charcoal smoker. Worked well, but didn't like tending the charcoal plus it was hard to keep the temp high enough during the winter months. Wife bought me an electric smoker. Nothing fancy. Works like a charm. Our favorite piece of meat is the Boston butt, though different stores call it different things. At our local Save A Lot, you can get those things for 99 cents a pound 3 or 4 times a year. Has just enough fat in it to make it moist and give it flavor. The meat takes the smoke well.

My family likes a heavy smoke flavor. The electric burner allows me to pile on the soaked wood chunks.

 

[Bill Cosby]

I built a wood fired pizza oven last year. It took a lot more money that I originally had in the budget but it is worth every penny we spent. It takes about 5-6 min to cook a pizza.

5-6 minutes to cook a pizza in a wood fired oven?

Aren't you supposed to get it to a temp you can cook them in like 90 seconds?

 

[awf]

5-6 minutes to cook a pizza in a wood fired oven?

Aren't you supposed to get it to a temp you can cook them in like 90 seconds?

I cook my pizza when the brick in the floor get above 600 degrees. To be honest I had never cooked in a wood fired oven until
I built this one. I do know that the food cooked in there is very good. So far we have cooked pizzas, several types of bread and crustatas.
I didn't finish my oven until late November. I am looking forward to spring. I think that 90 seconds is maybe in a microwave oven?

 

[Get Buckets]

I cook my pizza when the brick in the floor get above 600 degrees. To be honest I had never cooked in a wood fired oven until
I built this one. I do know that the food cooked in there is very good. So far we have cooked pizzas, several types of bread and crustatas.
I didn't finish my oven until late November. I am looking forward to spring. I think that 90 seconds is maybe in a microwave oven?

Sounds awesome, I'd like to have/build a brick oven someday. I think Cosby is talking about the brick ovens that get up in the 1000 degree range, those you can cook a pizza in 90 seconds.

 

[RacerX.ksr]

Most BBQ I ate as a child, whether it was at a local restaurant, from a roadside BBQ pit or my grandfather's...always came with some kind of sop. Not thick ketchup based BBQ sauce, but a much lighter vinegar baste. Still how I prefer my sandwiches regardless of how well it's smoked. Just preference.

That would be a Carolina type sauce, that's the kind I prefer as well when I use it. Easy to make too.

 

[rmattox]

That would be a Carolina type sauce, that's the kind I prefer as well when I use it. Easy to make too.

I like the salty, vinegar based sauce. My son found a sauce called Alabama sauce. It's made of apple cider vinegar, mayo and black pepper. Different and not bad.

What is the attraction of brick ovens? How is food different when cooked in a brick oven?

 

[awf]

Sounds awesome, I'd like to have/build a brick oven someday. I think Cosby is talking about the brick ovens that get up in the 1000 degree range, those you can cook a pizza in 90 seconds.

The hottest mine has ever gotten was a little over 900 degrees. I guess if I kept stoking the fire I could have gotten it higher. 5-6 mins for a pizza is good enough for me.

 

[awf]

I like the salty, vinegar based sauce. My son found a sauce called Alabama sauce. It's made of apple cider vinegar, mayo and black pepper. Different and not bad.

What is the attraction of brick ovens? How is food different when cooked in a brick oven?

The food picks up the flavor of what ever type of wood you use. Some of us like the smokey flavor that is imparted to the pizza. My oven will stay hot enough to cook bread for about 24 hrs after the fire goes out.

 

[awf]

Smoked some odds and ends today:

---one of the worst pork chops I've ever eaten. Hardly edible. Soaked them in salt/apple vinegar for 4 hours based on a recipe recommendation and came out bland and salty.

On the other hand....

--the absolute best pulled pork sandwich I've ever eaten. Ever. It's when you absolutely nail it that it's worth the 8-10 hour effort. Thankfully I've got about 4 lbs. to enjoy over the next week.

Four hrs sounds like a long time to brine pork chops. No sugar to oppose the salt? I like to add 1-1 amount of brown sugar/salt

 

[BBdK]

Not sure what Get Buckets is going for, but a domed brick Wood Burning Pizza Oven is probably my #1 bucket list item as far as food toys go. Bad ***.

...an imported Stefano Ferrara if anyone is buying, but would settle for just about anything.



Pics?


-----> :fire::fire::fire: http://www.eater.com/2014/3/31/6254697/inside-the-world-of-stefano-ferrara-pizza-ovens

 

[anthonys735]

-A good pork chop doesn't need much help. Less is more with good cuts.

-Skirt steak is soooooo good rubbed with fajita seasoning. Shew.

-My pizza attempts have been pretty marginal. Apparently takes a lot of trial and error.

 

[awf]

Not sure what Get Buckets is going for, but a domed brick Wood Burning Pizza Oven is probably my #1 bucket list item as far as food toys go. Bad ***.

...an imported Stefano Ferrara if anyone is buying, but would settle for just about anything.



Pics?



-----> :fire::fire::fire: http://www.eater.com/2014/3/31/6254697/inside-the-world-of-stefano-ferrara-pizza-ovens

I don't know what happened to the pic upload. just click and it will take you to a picture of the oven.
I am not finished with my oven/grill. I have a barrel smoker but it doesn't have a large enough cooking area. I am going to build a grill on the left side of the pizza oven.

 

[awf]

-A good pork chop doesn't need much help. Less is more with good cuts.

-Skirt steak is soooooo good rubbed with fajita seasoning. Shew.

-My pizza attempts have been pretty marginal. Apparently takes a lot of trial and error.

The secret is the pizza dough. We use Pizza flour. It is a learning process. I have done a lot of cooking, but a wood fired oven is very different. We cooked plain crust the first three times I fired the oven up just to see where to put the pizza. The temps are different through out the oven. I hope to have enough practice this year so I can consistently cook great pizzas.

 

[BBdK]

I've read a few blogs on guys who perfected their NYC/Neapolitan pizza..took them hundreds, if not thousands.

The constant among them is Bread Flour (like King Arthur), or SUPER high gluten...


Kenji ignored pizza in his first Volume, but he's apparently got a 2nd one in the works...which will be pizza heavy, per him on Twitter. Looking forward to his 'easier' and fail-proof solutions, like he has with everything else. :fire:

No doubt he's made 1000s in his tests. That idiot will cook a chicken breast 2,000 times just to find the perfect everything...such an interesting dude.

 

[BBdK]

This dude seems to have made his life mission to perfect pizza at home, a great read if you have an hour or two. It's Kenji style in terms of ridiculous detail & experimentation.

Jeff Varasano: http://www.varasanos.com/pizzarecipe.htm

 

[Bill Cosby]

Blackstone Pizza Oven is on my list of stupid things to buy this spring. Currently only $295 at Wayfair.

The people on the pizzamaking.com forums love it.

https://www.pizzamaking.com/forum/index.php?board=53.0