Smoking & Grilling Thread-2015 Edition

[RacerX.ksr]

Sometimes you gotta look a gift horse right in the mouth and say, no thanks, not today.

Was at the golf course last week and someone gave me nearly a full bag of lump. GFS. Had everything set and running at 220 with the meat at 150 after 3 or so hours. Went to bed and woke up at 2:30, go out to check and the temp had dropped to around 200.

I opened the draft door about a quarter of an inch and went back to bed. At 6:30 the temp was below 100 and meat was at 103.

I cleaned all the ash out of it beforehand and used nothing but virgin lump. Lit it the same way I always do for a long cook Let it get up to temp and stable before I put the meat on. Adjusted the vents to where there always are when I cook at that temp.

Maybe 25% of the load had burned and the fire went out. I'll use the rest of it for grilling but I'll never use it again for a long cook. Was very foggy here at two in the morning, but I've smoke during all day rains before and never had the fire go out like that.

Live and continue to touch up.

 

[Kooky Kats]

I just did Italian Sausage peppers, onions, garlic in the Egg. Paella pan. Low heat olive oil - then, pulled off everything - put sausage on direct for some sear...flipped and finished back in veg pan and spritzed with lemon.

Sour dough baguette. Tits.

 

[anthonys735]

Butts came out nice. Pulled at 200 after 10 hours, much earlie rthan I though 10a. Dropped all 3 in a cooler triple wrapped in HD foil, then covered in towels. 155 internal when I pulled them at 6:45pm. Pretty crazy they stayed that long. Not over smoked, prefect bark and chew. Best part was the south Carolina style mustard bbq sauce I made. Was excellent with the pork.

Now I'm going to bed. Fell asleep at like 2a then at 6:00 I got up and wrapped and slowed the temp because they were going to fast. Mac 12 washing it down.

 

[buckethead1978]

Some of the guests liked the brisket but I was pretty disappointed with it. It was my first time and I held out hope that it would turn out like a. Aaron Franklin brisket.

The flat was dry but the point and the flat below the point was good. The bark didn't set up very good IMO.

Woke up at 4am and put a 9lb brisket and a 8lb pork butt on the WSM and another 8lb butt on the performer.

Brisket was done in 9hrs and the butts took much 12. WSM ran at 240 and the performer was going at like 275-300. I should have snaked the coals or something.

 

[blueboy08]

Just got an Anova Precision Cooker to get some sous vide experiments started. Going to try a roast later this week, but pretty stoked about trying it with steaks and chops.

I think I am also going to try doing shrimp to a rare, and then finishing with smoke on the Akorn soon. Anybody done anything sous vide/smoked combo?

 

[Beavis606]

Glad Pitmasters is back with new shows. Keeps me from relying on you simpletons.

 

[Beavis606]

AND THE DAMN WINNAH,
AND THE ONE WHOSE DAMN FOOD
IS THE BEST DAMN EXAMPLE
OF WHAT REAL DAMN BARBECUE IS



IS NOT IN THIS DAMN THREAD

 

[BBdK]

Beavis drunk at 3am on a weekday posting on catpaw again I see.

What a weirdo

 

[buckethead1978]

Just picked up 9lbs of pork belly at Costco.

What do I do with it? Any recipes or experience?

I'm hoping I can cut this in half and freeze it for later. I think I would just waste it if I smoke the whole thing.

I'm assuming I can make something tasty without curing it

 

[anthonys735]

Follow bookers method. Smooth with sugar on top.

 

[WettCat]

Had to rapidly pull three Boston Butts off the smoker late yesterday before they reached temperature. They ranged from 170-185, internal. Wrapped them in foil and put them in the fridge. Plan on putting them in the oven at 225 until I can get the internal temp up into the 190's but concerned that it might dry out and/or overcook the exterior.

Any suggestions would be welcome as to how to finish these off properly.

 

[anthonys735]

? You pulled them last night and then put in the fridge?

I'd cook them in some type of liquid to finish in the oven. The juices + broth. I think Bobby finishes his in the over, I don't think he stops a cook in the middle. I would have just went ahead and finished in the over last night then reheated.Never heard of the method you picked. Good luck.

 

[WettCat]

I had to pull them, wife out of town and was rushing to see a concert. Wasn't going to get back until after midnight. I made a "sop" yesterday that tastes excellent, will probably just baste them off-and-on in the oven and make the best of it. The flavor on the outer parts of the meat was excellent so hopefully they'll come out well.

 

[RacerX.ksr]

Interesting. I'm curious too. I warm up pork all the time that has been in the fridge. Stays moist. I'm betting it doesn't hurt a thing.

I've finished my last two butts in the oven. First one I wrapped and of course the bark was soft. Saturday I did it again but just sat it on some aluminum foil. 6 hours on the egg, 2 in the oven. Was great.

You have to try real hard to mess up a butt.

 

[WettCat]

Put the butts in the oven, 225 for about 70 minutes. Basted them a couple of times with a "sop", came out great. About half the meat pulled, the other half I just chopped with a knife. Great flavor, all cooked.

As simple as this sounds, it's the family memory that made these special. My grandfather was a true country gentleman. All south football, hunted, fished, laughed, always had a bourbon ready to pour---and was a phenomenal cook. He converted an old stand-up freezer into a smoker and would cook some of the best smoked turkeys and BBQ I've ever had. I could never find his "sop" recipe and have tried to duplicate it forever--finally found the following and it nailed it:

Eastern North Carolina Style Lemon Mop

1 cup cider vinegar
1/2 cup water
3 tablespoons lemon juice
3 tablespoons butter; melted
1 teaspoon cayenne
2 teaspoons Tabasco sauce
2 tablespoons Worcestershire sauce
2 tablespoons sugar

Blend ingredients well. Mop warm. - - - - - - - - - - - - - - - - - -

I added a sliced lemon and about quarter of a sliced onion, (which is what he did.) Great as a baste and great to pour a little over the sandwich.

 

[Wrong]

This summer has sucked for me. My last smoke was Memorial Day because we put our house for sale the next weekend and pretty much has kept me from doing anything. Moving this weekend so hopefully I can start again.

For Pork butt I have pretty much used the 4 hours of smoke and wrap method for the last year. I still say the most important point is the wrap in towels when it hits 200 and put it in a cooler for 2 hours. Every one that I have done that way has come out great.

 

[PuffyNips]

What does the wrapping do that just smoking it until its done doesn't?

I've only smoked the Boston Butt once, and it turned out absolutely perfect.

Took a vacation day tomorrow and I'm going to smoke some baby backs for a few friends I have coming over.

 

[Wrong]

What does the wrapping do that just smoking it until its done doesn't?

Smoke 4 hours unwrapped then wrap and cook until 200 internal temp. Wrap in towel and put in cooler for 2 hours or so.

 

[PuffyNips]

So it is just quicker?

How does it make it better?

 

[Get Buckets]

So it is just quicker?

How does it make it better?

Yeah just speeds up your cook. Allegedly you don't gain much smoke flavoring after 4 or so hours anyways.

 

[PuffyNips]

Gotcha. Thanks.

 

[weused2luvhim2]

Bought a BBQ guru temp controller from a buddy who has went to pellet smoking only. This thing is freaking awesome for kamodo cookers. bbqguru.com

 

[Kooky Kats]

^ yep

 

[Blueblood1975]

Going to smoke an 8lb Turkey breast for the first time this weekend on my WSM. Any tips or suggestions?

 

[weused2luvhim2]

Going to smoke an 8lb Turkey breast for the first time this weekend on my WSM. Any tips or suggestions?

Brine it for at least 24 hrs. Just google any smoked turkey brine. I don't think the recipe matters or adds that much flavor. It just keeps it from drying out.

 

[LineSkiCat14]

Just got my grill, Nexgrill 5-burner for $200. It's super basic, but it's all I need to get into grilling.

Here's my issue. I found a real simple recipe for Baby Back Ribs. Use any rub you want. 2 hours in the oven at 400. Then 20 minutes (10-side) on the grill over medium heat. So the mistake I made was putting all 5 burners on medium which raised the temp to ~650. I take it that's far too hot to finish off already-cooked ribs, and sure enough, partially burnt and very dry.

So what should I have done differently? I imagine using 2 or 3 burners on low to get the heat to ~400? I'm not ashamed to say that I'm still learning the ins and outs of grilling.

 

[RacerX.ksr]

You probably dried them out in your oven at 400 degrees. Try 2 hours at 225 offset in the grill. Wrap in foil and cook them offset in your grill for about 2 hours at 225. Remove from foil and place the meaty side down directly over the heat to give it some bark. You can watch them and see when they are the way you think they should be.

400 degrees is too hot.

 

[Get Buckets]

Corn tortillas, smoked pork shoulder and Mexican pickled veggies. [smoke]

 

[anthonys735]

Just got my grill, Nexgrill 5-burner for $200. It's super basic, but it's all I need to get into grilling.

Here's my issue. I found a real simple recipe for Baby Back Ribs. Use any rub you want. 2 hours in the oven at 400. Then 20 minutes (10-side) on the grill over medium heat. So the mistake I made was putting all 5 burners on medium which raised the temp to ~650. I take it that's far too hot to finish off already-cooked ribs, and sure enough, partially burnt and very dry.

So what should I have done differently? I imagine using 2 or 3 burners on low to get the heat to ~400? I'm not ashamed to say that I'm still learning the ins and outs of grilling.

[poop]

 

[LineSkiCat14]

You probably dried them out in your oven at 400 degrees. Try 2 hours at 225 offset in the grill. Wrap in foil and cook them offset in your grill for about 2 hours at 225. Remove from foil and place the meaty side down directly over the heat to give it some bark. You can watch them and see when they are the way you think they should be.

400 degrees is too hot.

So, say, light 2/3 burners on one side, and 2 hours on the other side of the grill (away from the direct heat of the burners? And make sure it stays at 225? I had a tough time getting the temp to drop, even with all 5 burners on the lowest setting. Maybe that was just too much flame all around?

Thanks for the help. Still getting the hang of this. For those who find it funny, this was literally the first apartment I've had where I can own a grill. It's not easy to grill when you spend 4 years in NYC and another 6 in a similar urban area. First time I've had a legit yard so I had to get a grill.

 

[neilborders]

Heat on one side of the grill, meat on the other. Buy a good thermometer that will tell you the temp inside your grill. Low and slow is the way to go, on smokers most people go 5 hours with ribs. That's probably not practical on a gas grill, but you get the picture.

 

[Comebakatz3]

So, say, light 2/3 burners on one side, and 2 hours on the other side of the grill (away from the direct heat of the burners? And make sure it stays at 225? I had a tough time getting the temp to drop, even with all 5 burners on the lowest setting. Maybe that was just too much flame all around?

Thanks for the help. Still getting the hang of this. For those who find it funny, this was literally the first apartment I've had where I can own a grill. It's not easy to grill when you spend 4 years in NYC and another 6 in a similar urban area. First time I've had a legit yard so I had to get a grill.

The only time you will ever need 5 burners is if you're cooking a ton of burgers or hot dogs, or if you want to get your grill extremely hot in an attempt to sear a steak (which would probably just be better in a cast iron skillet).

That is correct. You are basically creating an oven with your grill. Personally, I would rather smoke ribs with charcoal because that gives it better flavor and I am just not a big fan of running 2 hours worth of propane with my grill. So, if I can't use charcoal I'll usually do as you did and cook the ribs in the oven and then finish them on the grill. Still, anytime you cook pork you want to make sure that you cook it low and slow. Don't try to throw a bunch of heat at it or you'll dry it out.

Also, one of the best tips is to go get very accurate thermometers. The one on the front of your grill, the dial, is crap so do not trust it. Get a digital one that can tell you the inside temperature and then get one that allows you to tell the temperature of the meat so you know when it is done. Better to rely on temp than time.

Good luck.

 

[blueboy08]

You could also smoke them for an hour or so at 225 using this method, and throw them in the over at the same temp for 4 more hours.

http://www.weber.com/weber-nation/g...oke/smoke-grill-setups/smoking-on-a-gas-grill

 

[anthonys735]

I don't see the benefit of cooking ribs on a gas grill vs oven. Oven is way more controlled.

Throw them in the oven finish on broil OR go buy a Weber kettle. Gas grills aren't made for low and slow. They're made for burgers and hot dogs.

 

[RacerX.ksr]

That is the correct advice. I was just helping him learn to use his grill.

 

[neilborders]

You can also buy a smoke box for a gas grill. Just a small metal box with small holes in it. Throw some wood chips in it and set it down below by the fire.

 

[LineSkiCat14]

Ribs came out much better this time, thanks to @ymmot31 and @UK_Norm

Had to find a more concrete recipe that I could follow. One highly rated recipe called for 1:30 hours at 300 and finishing on the grill, on the unlit side for 15min/side, pretty much how you guys mentioned. I would have went for the 2-hours/225, but always fear under-cooking food. I'm 110% self-taught, so I've dabbled with food-poisoning one too many times.

Next time I'll shoot for that, or maybe even longer under lower heat. "Low and Slow". Thanks for the advice fellas.

 

[blueboy08]

invest in a thermapop and never worry about undercooked again. You can have a burnt piece of meat still be totally raw inside, if you don't know what you are doing with the heat.

 

[weused2luvhim2]

invest in a thermapop and never worry about undercooked again. You can have a burnt piece of meat still be totally raw inside, if you don't know what you are doing with the heat.

Or a Themapen. Great investment if for nothing else getting a steak grilled perfectly to your desired temp.

 

[anthonys735]

Smoked chili recipe -> GO.

Notes:
I use tomato and beans in my chili.
Thinking a combo of meats. Probably a little steak and pork.