Did a couple 12oz Ribeyes last night. 3.5 hours on 650, pulled at 128 to rest, came out perfect medium rare.
-John Barleycorn
-John Barleycorn
Smoking & Grilling Thread-2015 Edition
- Thread starter buckethead1978
- Start date
Tried my first reverse sear on Saturday - Had a Choice 12oz strip that I salted and had in the fridge for 4 days.
...went up top at 250 for around 34-40 minutes...pulled at 120, then opened 'er up. Was at 650 within about 10 minutes, seared for 3 minutes, flipping every 45 seconds.
Pretty damn good, my Pink ratio was much wider than usual, but not perfect. Next time I'll probably pull closer to 115 before the sear, and try to keep the 'roast' temp around 225 & see what happens -- may even try the placesetter/stone. Differing opinions online about whether that is even necessary...I don't think it would be at low temps on the Top of the Adjustable rig, but who knows.
...went up top at 250 for around 34-40 minutes...pulled at 120, then opened 'er up. Was at 650 within about 10 minutes, seared for 3 minutes, flipping every 45 seconds.
Pretty damn good, my Pink ratio was much wider than usual, but not perfect. Next time I'll probably pull closer to 115 before the sear, and try to keep the 'roast' temp around 225 & see what happens -- may even try the placesetter/stone. Differing opinions online about whether that is even necessary...I don't think it would be at low temps on the Top of the Adjustable rig, but who knows.
I usually am a lump charcoal guy, but I remembered that I was out of lump about ten minutes before I was supposed to throw some sausages on the grill last night. I ran to Krogers, and they didn't have any lump, so I settled with the Kingsford "All Natural" to get the sausages done. $10 for a bag, burned about as long as I remember the blue bag briqs going with the vents wide open, so I imagine it could be used for about 10 hours.
Where you do you guys get your lump?
Where you do you guys get your lump?
Unless I am planning on a really big long cook I just grab a bag at Fresh Market while I'm there.
BBdk, were you going by foodlabs reverse sear method?
BBdk, were you going by foodlabs reverse sear method?
Yeah, just doing it on the Grill instead of oven/Cast Iron.
Next time I do filet I'll probably try it true Kenji style.
I've been using Royal Oak from Home Depot...seems to be just fine. I'm sure there are differences, but I'm probably not hardcore enough to tell.
I liked the Trader Joe's All Natural Hardwood Briquettes for my Weber, but will probably stick to traditional lump on the Egg for personal safety reasons.
Next time I do filet I'll probably try it true Kenji style.
I've been using Royal Oak from Home Depot...seems to be just fine. I'm sure there are differences, but I'm probably not hardcore enough to tell.
I liked the Trader Joe's All Natural Hardwood Briquettes for my Weber, but will probably stick to traditional lump on the Egg for personal safety reasons.
Instruments are fine. Grill probe matches the BGE within 3 to 5 degrees, tested the grill probe in boiling water a couple of weeks ago. Maybe it's the diffuser plate that is causing the longer cook?
Do any of you use the diffuser plate on long cooks or just offset?
Does seem strange but ribs are perfect at 4/5 hrs, wings are perfect at 2/3 hrs. Both using the diffuser plate.
Do any of you use the diffuser plate on long cooks or just offset?
Does seem strange but ribs are perfect at 4/5 hrs, wings are perfect at 2/3 hrs. Both using the diffuser plate.
I have a Weber Smokey Mountain. I use a Weber chimney to light the coals.
I use a full chimney plus 3 chunks of wood unlit and then I add 1 full flaming chimney. When the smoke stops billowing, I add 2 more chunks of wood and put the water pan/barrel on and get smoking'.
I usually get 6-7 hours. Yesterday my first batch got me almost 7, the second only 4 and the third seemed to be at least 7 (the dome was reading 250 still when I checked it before going to bed).
I use a full chimney plus 3 chunks of wood unlit and then I add 1 full flaming chimney. When the smoke stops billowing, I add 2 more chunks of wood and put the water pan/barrel on and get smoking'.
I usually get 6-7 hours. Yesterday my first batch got me almost 7, the second only 4 and the third seemed to be at least 7 (the dome was reading 250 still when I checked it before going to bed).
Btw, here's a great thread for tons of different/cool Weber setups...5 pages worth.
http://www.bbq-brethren.com/forum/showthread.php?t=129246
http://www.bbq-brethren.com/forum/showthread.php?t=129246
I use a diffuser plate. Akornn with a weber 18 inch grate with a pizza stone on top, with a deep dish pizza pan on top of that for drip/liquid.
It is such a pain in the *** to reload the charcoal with that setup though, I just pack the thing full of lump, with a hole in the middle, and arrange wood throughout it to get smoke for the right amount of time. Then I dump a half chimney into the hole. Have gotten pretty good at having it right at 220-240 within 15-20 minutes. I never burn through all the charcoal, even when doing long butt smokes. Just stir the charcoal around the next day when the fire is out, knock of the ash, and reuse it for the next cook.
It is such a pain in the *** to reload the charcoal with that setup though, I just pack the thing full of lump, with a hole in the middle, and arrange wood throughout it to get smoke for the right amount of time. Then I dump a half chimney into the hole. Have gotten pretty good at having it right at 220-240 within 15-20 minutes. I never burn through all the charcoal, even when doing long butt smokes. Just stir the charcoal around the next day when the fire is out, knock of the ash, and reuse it for the next cook.
I used a single load for 12 hrs cooking 3 10lb butts on my Akorn a couple of weeks ago. About 5 lbs of lump. I used to use a cheap Chargriller off set that was thin metal and not sealed up well at all. I'd use a close to a 20lb bag in that length of time, on top of hickory chunks in with it.
Finally tied up the mis-butchered Stuffed Pork Loin & threw it on last night. Not very pretty, but it was delicious...
...definitely need to slice thin enough to ROLL next time -- the fold/tie with only 1 'layer' of stuffing really didn't yield much per slice, despite my OVER stuffing the loin.
Combo of Spinach, Shallot, Gorgonzola, and Pine Nuts is great, though.
Homemade NYC style dough proofed and resting in the Fridge for tonight. Plan to make several smaller pizzas just to practice & experiment...
Being the College Pizza that I am, this is something I plan to REALLY get down & nail at some point.
...definitely need to slice thin enough to ROLL next time -- the fold/tie with only 1 'layer' of stuffing really didn't yield much per slice, despite my OVER stuffing the loin.
Combo of Spinach, Shallot, Gorgonzola, and Pine Nuts is great, though.
Homemade NYC style dough proofed and resting in the Fridge for tonight. Plan to make several smaller pizzas just to practice & experiment...
Being the College Pizza that I am, this is something I plan to REALLY get down & nail at some point.
1st Pizza results: Meh, but I'm a tough judge. Flavor was great, but definitely not NY style (or even close...)
Got the Egg over 700, but got impatient and didn't let the stone warm up enough I don't think. Had it in there during the entre climb, but only around 30-40 minutes total - Seems most recommend letting it heat up for at least an hour.
Patience is pretty much my downfall no matter what I'm doing on this thing. So difficult to really wait it out for me, whether it's regulating the Egg temp first, or getting through a plateau...
Gonna have to learn to deal with that somehow.
-Dough was good, did a slow rise overnight in the fridge, but skimped on the Autolyse period, and I think that was a crucial mistake. Also forgot the windowpane test amidst my typical rushing...wasn't able to get the stretch needed, and the pizza was much thicker than I prefer -- flavor was spot on though.
Went with a rushed Kenji's method...looking forward to Round 2, and really doing everything by the book.
Btw, check out Jeff Varasano's NY Pizza Recipe -- Dude gets so deep into it that it would make Kenji blush -- Basically put YEARS of his life into a full time hobby/job of perfecting NY Pizza from home.
It's about an HOUR read, but this guy is super serious about it...and gets results out of his electric oven that look like it came fresh from Keste or Pizzeriao Bianco. Over time, I plan to really dig into this guy's methods.
#PizzaNerd
Great Stuff Here: http://www.varasanos.com/pizzarecipe.htm
Got the Egg over 700, but got impatient and didn't let the stone warm up enough I don't think. Had it in there during the entre climb, but only around 30-40 minutes total - Seems most recommend letting it heat up for at least an hour.
Patience is pretty much my downfall no matter what I'm doing on this thing. So difficult to really wait it out for me, whether it's regulating the Egg temp first, or getting through a plateau...
Gonna have to learn to deal with that somehow.-Dough was good, did a slow rise overnight in the fridge, but skimped on the Autolyse period, and I think that was a crucial mistake. Also forgot the windowpane test amidst my typical rushing...wasn't able to get the stretch needed, and the pizza was much thicker than I prefer -- flavor was spot on though.
Went with a rushed Kenji's method...looking forward to Round 2, and really doing everything by the book.
Btw, check out Jeff Varasano's NY Pizza Recipe -- Dude gets so deep into it that it would make Kenji blush -- Basically put YEARS of his life into a full time hobby/job of perfecting NY Pizza from home.
It's about an HOUR read, but this guy is super serious about it...and gets results out of his electric oven that look like it came fresh from Keste or Pizzeriao Bianco. Over time, I plan to really dig into this guy's methods.
#PizzaNerd
Great Stuff Here: http://www.varasanos.com/pizzarecipe.htm
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way to go, gafs.
One of my buddies up here also just picked up an Akorn, to complement his WSM, Performer Deluxe, and a legit little hibachi grill. Going to be fun comparing notes with him.
Told the girlfriend to pick me up an sous vide for my birthday in 2 weeks. [banana]
One of my buddies up here also just picked up an Akorn, to complement his WSM, Performer Deluxe, and a legit little hibachi grill. Going to be fun comparing notes with him.
Told the girlfriend to pick me up an sous vide for my birthday in 2 weeks. [banana]
Haven't posted in 2 weeks in this thread and it's made it 2 pages since, sounds on par.
Id also have to say things really slowed down after the king grill master messed up his pork roll and had to save it using some shoe string! Great job btw, showing that kind weakness in prep work had to be tough for you and very non-GYERO. I guess Bobby Flay can relax.
Id also have to say things really slowed down after the king grill master messed up his pork roll and had to save it using some shoe string! Great job btw, showing that kind weakness in prep work had to be tough for you and very non-GYERO. I guess Bobby Flay can relax.
Umm, everyone ties a Pork Roll idiot. Just didn't get the extra roll I desired....some people prefer a simple stuff/fold/tie, which is what mind ended up being, and it came out perfect -- just wasn't what I was going for initially.
Stick with Big Red Marinated Filets.
Stick with Big Red Marinated Filets.
WTF did I do ? My last post was complimenting your pizza dough and was interested in making that for my pizza . Maybe you are just trying to GYERO this thread, but I will not get involved. MAYBE it has been smoker temperatures outside and humid as fauk and nobody is doing a lot of smoking right now, thus not a lot of posting. I did not take the lid off my grill this weekend. I tried to force myself to smoke / grill something, too humid, didn't want to battle it.
Did a 12.33 lbs brisket Sunday. Took 13 hrs at roughly 225 to 230. I injected it with Butcher's brisket injection mixed with apple juice. Came out very tender and juicy. No smoke ring at all though. I threw in 7 or 8 chunks of hickory with my lump at the start. Idk wth was up with that. I guess not enough wood. Longest cook on my Akorn so far, still only one load of lump.
Doing one this weekend. You separate the point and do burnt ends?
My understanding of the smoke ring is has to do with keeping the meat under a certain temp for an extended period of time and also what you use in the rub can come into play.
My understanding of the smoke ring is has to do with keeping the meat under a certain temp for an extended period of time and also what you use in the rub can come into play.
No this was my first packer brisket, so I didn't attempt the burnt ends. Next time I'm going to try it.
I'm giving it a shot. Using a coffee based rub and making a finishing sauce from the drip pan.
Burnt ends is something I will be trying next time. Never had them before, pretty sure they will be right up my alley.
You're the best. Really.
It may have taken a long time...but it was awesome. I consumed many fine bourbons and avoided a stupid "honey-do" list. In that sense it actually worked out quite well to be "busy"
Anyway, I've figured out its the ceramic diffuser plate that is redirecting the heat away from the meat. Probes are correct, tested twice last week.
I now need to experiment with how far to raise the grill temp with the diffuser on without overcooking the meat. I used offset heat before I got the diffuser for a few months, so either I experiment until I find the sweet spot on the diffuser or ditch the diffuser.
It's a time issue. Results are spectacular, time spent on it not as much.
So..more bourbon or tequila and avoidance of work for me until the right method is found. No problems.
Haha. Yes. You are correct. My neighbor calls it the diffuser plate and I just adopted that. It's the plate setter.
I use it on anything more than an hour. Honestly, I've had awesome results with it, just the times are long. Brisket and butts have taken between 16 and 22 hrs. Ribs done on time, same for wings. The brisket and butts have been perfect lately. I do use a water pan on the Plate setter between the grill grate and plate, maybe that's it. Not sure. Results are great, times are long for some reason.
I use it on anything more than an hour. Honestly, I've had awesome results with it, just the times are long. Brisket and butts have taken between 16 and 22 hrs. Ribs done on time, same for wings. The brisket and butts have been perfect lately. I do use a water pan on the Plate setter between the grill grate and plate, maybe that's it. Not sure. Results are great, times are long for some reason.
You must have a leak then, bub. Seriously.
We ALL use the Ceramic Diffuser Atomic Hydroponic Heat Resisting Smoke Permeating Barrier Slow Cooking Wodie Rig Plate, but your times (for Butt) are almost double.
We ALL use the Ceramic Diffuser Atomic Hydroponic Heat Resisting Smoke Permeating Barrier Slow Cooking Wodie Rig Plate, but your times (for Butt) are almost double.
I did Paella on the Egg this past Sunday. It was phenomenal but expensive to prepare. Used the recipe on the BGE forum, but subbed out mussels for more scallops, shrimp and clams.
Uberdope.
Pic is on the D.
Uberdope.
Pic is on the D.
First let me say that I believe you have a BGE. What you have written appears to portray someone who does not. Actually, it would appear you haven't read much about them either.