2016 Smokin' Grillin' and BBQ Thread

[Kooky Kats]

Well, quit being a bag and post it.

Pork Rub

3 TBS Chili Powder
6 TBS Dark Brown Sugar
2 TBS of Turbinado Sugar
2.5 TBS of Kosher Salt
1 TBS Sweet Hungarian Paprika
1 TBS Espresso Ground coffee
1/2 TS Cracked Black Pepper
1/4 TS Ground Cumin Powder
1/4 TS Cayenne Pepper
1/4 TS Smoked Chipotle
1/4 TS Jamaican Jerk Seasoning
1/4 TS Granulated Garlic
1/4 TS Onion Powder

Here you go.

 

[RacerX.ksr]

Smashburgers last night. Awesome. Cheese, sauted onion, bacon, pickle, and homemade bbq sauce. That was smokier than when I do steaks in the CI skillet.

 

[anthonys735]

Not a fan of BBQ on burgers but otherwise solid setup.

-Had planned all day to do shrimp and grits for dinner last night. Sous vide the shrimp and grits obviously on the stove. Friggin electric goes out so I'm stuck trying to do grits, and I don't do grits often so it's not familiar which sucks because that's how they get f*cked up, and shrimp both on the BGE. Pulled it off like a champ but it was stressful as hell. Also, saute'd those shrimp on that cast iron griddle. That sucker is getting used a lot more than I intended.

 

[RacerX.ksr]

Not a fan of BBQ on burgers but otherwise solid setup.
.

Normally I'm not either, but I made a batch on Friday and had some left over. Just put it on one to try it out, liked it, put it on the other one. There is beer in this sauce, it has to be good.

 

[Laparkafan]

Amazon has an Akorn for 288 - good deal or waste of money?

 

[RacerX.ksr]

Not a waste of money, but not the last one you'll buy if you intend to have one for life.

 

[RacerX.ksr]

What ya got going today? Baby backs on the large, holding steady at 260° dome, should be just right at the grill. Corn in husk, red potatoes, and pineapple on the medium later. First time using both at once. Wife is making 3 different things with little smokies and she's doing the baked beans. Was gonna smoke the beans but they wouldn't be any better than what she'll do, just different.

 

[Brushy Bill]

Anyone use a Smokenator or a Slow and Sear with their kettle grill. Seem like the real deal from reviews i've read.

 

[TransyCat09]

I know a few on here have the WSM and like it. But what's the smoke profile like compared to an offset all wood rig? I know it won't be as potent, but what would you guys say, 80% of the smokiness? 70%?

Friend of mine is looking for a cheap smoker, mostly to do butts and ribs with a rare brisket, and seems like the WSM would do the trick. Just want to know what to expect

 

[buckethead1978]

Huh?

You put chunks of wood on it for smoke. You can definitely over smoke meat

This site has a lot of good information about it.

 

[TransyCat09]

I guess I meant, without absolutely smoking it to death, using the recommended amount of wood, etc. I had heard that the WSM does not impart the same level of smokey flavor to the meat that an offset, all wood smoker will.

Fairly novice outside of eating an ish ton of BBQ and watching youtube videos, so I guess that isn't true. Thanks for the link.

 

[Kooky Kats]

Doing a brisket this Friday. Taking a day off from work. Hosting party on Saturday.

Wish me luck.

Doing an injected version of Aaron Franklin style 'Cue. Butcher paper wrap after 5hr Post Oak (and Cherry) smoke. Wary of doing it at 275°, so I am setting DigiQ at 255°.

I'll report findings Sunday.

 

[anthonys735]

Good call on the lower temp. Can always raise it. I typically start at 225. Then warm up after it settles in.

 

[PuffyNips]

I guess I meant, without absolutely smoking it to death, using the recommended amount of wood, etc. I had heard that the WSM does not impart the same level of smokey flavor to the meat that an offset, all wood smoker will.

Fairly novice outside of eating an ish ton of BBQ and watching youtube videos, so I guess that isn't true. Thanks for the link.

The WSM is a fantastic smoker.

Get this book, do exactly what he says and you (or whoever is doing the smoking) will know everything you need to know about using your WSM.

https://books.google.com/books/about/Low_Slow.html?id=0K3E-2rE_hMC&source=kp_cover&hl=en

 

[RacerX.ksr]

Good call on the lower temp. Can always raise it. I typically start at 225. Then warm up after it settles in.

That's the truth. So much easier to raise it up than it is to bring it down.

 

[Kooky Kats]

I'm cruising thru the stall on this 12# prime brisket. sitting steady at 178°. Egg is performing magnificently entire cook @ 243°.

Wrapped in butcher paper at 4.5 hour mark.

Gonna do buttermilk brined chicken thighs next.

 

[Get Buckets]

I'm cruising thru the stall on this 12# prime brisket. sitting steady at 178°. Egg is performing magnificently entire cook @ 243°.

Wrapped in butcher paper at 4.5 hour mark.

Gonna do buttermilk brined chicken thighs next.

You are keeping the brisket in a cooler over night?

 

[Kooky Kats]

You are keeping the brisket in a cooler over night?

Yes. I pulled it off egg as it reached 190°. I'll finish it in oven...deem doneness via feel...according to Franklin, two-part cooks are fine. I kept butcher paper on it and enrobed it in stretch-tite wrap. Put between 3-4 towels In cooler. When I put it back on heat, I'm removing the plastic, to not steam the meat...

3 reasons why started it WAYYY early before party.

1) Much more cooking to do on egg and need the real estate. And different setups...

2) impending typhoon predicted for Saturday. Reserving best cooking conditions for best product.

3) the stall. Yes - anticipate 12-14 hours for a big slab of meat to cook-but you never know. The diurnal temperature dropped from a screaming afternoon 84° in sun to 45° evening here. I saw the forecast and wanted to avoid issues.

Speaking of grill real estate, a LBGE (nohomo) is too small for a brisket. Those in the market for buying an egg, waffling on issues of which one to get should just get an XL.

Also, may I suggest a website. KaTom.com is dope. I got me some great gear there at ridic prices. Knives, John Boos Cutting board...

 

[anthonys735]

I've had a 16#+ packer in my Large on several occasions.

The cooler will be fine to hold it for 7-8 hours.

 

[RacerX.ksr]

Several options, trim flat to fit, separate point and flat prior to cook, lay packer over rib rack to shorten length.

 

[Kooky Kats]

It was delicious. it was quite a success. Butcher paper wrap worked wonders.

 

[anthonys735]

Several options, trim flat to fit, separate point and flat prior to cook, lay packer over rib rack to shorten length.

Don't separate the point and flat.

 

[RacerX.ksr]

OK

 

[PuffyNips]

Did a 18# shoulder (2 pieces) over the weekend.

Started it at 2:30am Sunday morning, was worried it was already coming out of the plateau at 9:30 and ended up begging it to finish at 4pm.

Turned out perfect, of course. Hard to screw a pork butt up.

My mostly homemade vinegar dip was a success for those who wanted something than store-bought sauces on their pulled pork sambo..

Apple Cider vinegar (by far the main ingredient)
Montgomery Inn Sauce
Bourbon
Yellow Mustard
Honey
The pork rub I used (paprika, black pepper, kosher salt, onion powder, garlic powder, chipotle powder, dried oregano)
Sriracha

Wrapped 'em in foil and towels, put them in a cooler and drove them to my in-laws house.
Shredded about 70% of it and left the rest for leftovers. Kept it in foil/towel/cooler. When I got back home last night, it was still hot.

 

[BBdK]

Do you guys ever get tired of eating pulled pork or nah?

 

[PuffyNips]

I've made it 3x in my life, so… nah.

How often do you eat it?

First time I ever made it for my wife's side of the family.

I'm smoke roasting some tri-tip in a few weeks.

 

[BBdK]

I probably do 1 per year, maybe 2 for funsies.

95% of this thread is "Got a pork shoulder/butt ready to go on today..."

:zzz:

 

[anthonys735]

I've done 3 in my life. Can't think of a more boring/ blah waste of smoking time. If I'm committing that amount of time to a cook you best believe it's going to be quality.

Here's a pro tip, get that pork butt ground up and stuff it in sausage casing with various seasonings.

Also, mustard based BBQ is the correct answer for pulled pork. All other answers are incorrect.

 

[PuffyNips]

"Waste of smoking time."

When you are too cool for pulled pork you really are the pretentious ******* that Dr. Boat thinks you are.

sch

I enjoy both the vinegar based and mustard based sauces from different regions in the Carolinas.

 

[BBdK]

When I *do* do a pork shoulder/butt, it's for Tacos, Carnitas, or something to do with mexico ----> not boring *** pulled pork or sambos w BBQ sauce. I get to sample that enough at tailgates, catered work events, and golf tournaments.

Pulled pork is the 'new' Chicken breast, white/wine sauce, mash potato, and asparagus of large events. :100points: I eat it several times per year just by being somewhere where that's my only option. It's fine, just not something I'm going to waste a day on myself...plus, we waste at least half of it every time.

-I like Mustard based & vinegar based...or anything that's really spicy. I've got nothing for traditional ketchup-based or red BBQ sauce, that's for sure.


Wanna try Kenji's Chicken Tinga soon. :sunglasses:

 

[Kooky Kats]

When I *do* do a pork shoulder/butt, it's for Tacos, Carnitas, or something to do with mexico ---->

Gonna try this badass mofo carnitas action.

 

[Wrong]

What's an optimal size for brisket? I think I'm going to trying over this holiday weekend. Also where is the best place in Lexington to get one? I'm nervous wreck already.

 

[anthonys735]

Critchfield's for the beef. In my opinion anything less than 10-12# is a tough feat. You absolutely want the whole brisket. The point protects the flat from over cooking. If you have extra the freeze it and turn it into tacos or chili. Hitting the plateau is the key. You get a long long plateau and you got it. Pull it in the 190s when it passes the tooth pick test. Franklin's YouTube channel.

Pulled pork is boring. If you're doing it for a party I guess that's fine. I've just never been wowed by any pulled pork. My least favorite cook by a large margin. Smoked 2 in the past few years and both were specific requests for parties. Again, if I'm investing that much energy give me wings, ribs, brisket, salmon.


Lastly, I use the hell out of that griddle. BBQ shrimp the other night. Shew.

 

[Wrong]

Cooper brothers has packer briskets on sale for 6.99/pound this weekend. Normally 8.99/pound.

 

[anthonys735]

I love that place and really really good people. Forgot about Cooper.

 

[BBdK]

May do those Carnitas this weekend, that's a pork cook I can get behind. My little store next door has these little mini Boston Butts for $4-6, which is perfect for a party of 2 for a few meals.

 

[BBdK]

Kenji "gets it"

 

[anthonys735]

That dude just can't help himself. I lost interest in like 3 paragraphs. How about a recipe, Kenj?

 

[BBdK]

He's an author & food nerd, that's what he does, and why he is who he is -- and why his **** tastes good 100% of the time.


Recipes/methods are at the bottom or the article, just as always.

 

[anthonys735]

He's an author & food nerd, that's what he does, and why he is who he is -- and why his **** tastes good 100% of the time.


Recipes/methods are at the bottom or the article, just as always.

Cool I'll let you know when I get done scrolling down. Should be just under an hour.