Grilling

[Irish Insanity]

Haha... those grease fires are no joke. But no... I don't wrap, and they are soft. I have seen a video of a guy who took a torch to the outside after it was done to crisp the bacon. If you have a little butane torch laying around, that would work.

It was crisping nicely and I figured another 3 minutes it would be good. My grill is gas but it has deflectors above the burner so I figured I could slide to the restroom and back. Bad idea. Peeled the bacon off and the pork was phenomenal.

 

[koonja]

Sweet Jesus, this is better than the Gentleman's club. Incredible work you guys! Happy Memorial Day!

 

[dshans]

"I doan know nothin' 'bout braisin' no fatties."

I do, do, do appreciate the magic that is bacon. I do, do do hate that the doctor(s) have advised that I reduce and/or eliminate my intake of such.

However, and I realize that I may be in the minority, I prefer my bacon chewy rather than crispy.

It's smoked, and treated within an inch of irradiation. Much like hot dogs, baloney and anything "processed" with a stated shelf life of less than two days is (reasonably, dependent on e. coli, etc.) is relatively safe to eat.

Pork (butt, shoulder, loin, snout, knuckles, ears or feet) benefit from "low and slow" if raw.

 

[scUM Hater]

I also like chewy bacon. As far as basting sauce. Apple juice, BBQ sauce , vinegar and a spice rub.

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[Irish Insanity]

I also like chewy bacon. As far as basting sauce. Apple juice, BBQ sauce , vinegar and a spice rub.

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I don't believe I have the apple juice. But I figured apple cider vinegar and BBQ and water should thin good? Never tried it tho.

 

[peoriairish]

Butt is off and resting....

Fatty has about 7 degrees of internal temp before she's pulled. Everything is shaping up nicely.

 

[dshans]

You, Peoria, are cruel and inhuman ...

A regular Marquise De Sade of meat procurement, preparation and cooking.

Refusing to share is especially egregious and heinous...

 

[TheRealLynch51]

Quick question for you grill masters: I recently made a full rack of ribs in the oven (dont have access to a grill or a smoker since I live in a apartment). The taste was there but the meat was really tough. Any ideas to get some tender ribs made in the oven?

 

[irish o'phile]

Quick question for you grill masters: I recently made a full rack of ribs in the oven (dont have access to a grill or a smoker since I live in a apartment). The taste was there but the meat was really tough. Any ideas to get some tender ribs made in the oven?

Just cook it low temp for more hours with moisture (225). Use a disposable aluminum pan with a rack. Fill the bottom with water, and cover with foil. Then cook higher temp, uncovered with sauce.

 

[Junkhead]

Quick question for you grill masters: I recently made a full rack of ribs in the oven (dont have access to a grill or a smoker since I live in a apartment). The taste was there but the meat was really tough. Any ideas to get some tender ribs made in the oven?

It also depends on if you had spare ribs, baby backs, etc. Assuming 225 degrees give or take, baby backs might need 2-3 hours, spare ribs probably over 4 to be tender.

 

[Irish#1]

Butt is off and resting....

Fatty has about 7 degrees of internal temp before she's pulled. Everything is shaping up nicely.

Very nice work there my friend. I'm hungry.

 

[wizards8507]

Advice, please!

I recently moved and need a new grill. I left behind a Weber Spirit 310 because it was wired for natural gas and I wouldn't be able to use it at my new place. My local BJs has this bad boy on sale for $400 and I have another $100 coupon so I could get it for $300. My challenge is that I already have a Weber Smokey Mountain so I don't really need anything that does more than grill. Should I just save the extra $150 and go with a One-touch Gold instead?

https://m.bjs.com/product?url=%2Fbrinkmann-trailmaster-ceramic-egg-charcoal-grill-and-smoker.product.267690%3F

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[Irish Insanity]

Fatty prepped and wrapped and sitting in the fridge for a bit. I'll post more pics later of before and after. Here is one, not sure If it'll show as I've never uploaded thru Tapatalk

 

[peoriairish]

Quick question for you grill masters: I recently made a full rack of ribs in the oven (dont have access to a grill or a smoker since I live in a apartment). The taste was there but the meat was really tough. Any ideas to get some tender ribs made in the oven?

Not much help here, man. All my ribs are smoked. But if you have access to one of those community charcoal grills that a lot of places have, that would be a better bet than the oven. But just remember.... if you boil you ribs, the terrorists win. Don't. Boil. Ribs. My father-in-law-to-be boils his and it drives me batshit crazy.

And Wizard... I would save the money and go with the One Touch Gold. No need to spend me money on something you don't need (another smoker) just because they are the trendy thing (ceramic eggs). However, if I were in your position, I might look at one of these.... Amazon.com : Char-Griller 5050 Duo Gas-and-Charcoal Grill : Freestanding Grills : Patio, Lawn & Garden. Lowe's has them for $299. Sometimes you just need a gas grill to fire up some chicken breasts or dogs for dinner and don't have time to wait on charcoal. That one tackles both. Just a thought.

 

[peoriairish]

Fatty prepped and wrapped and sitting in the fridge for a bit. I'll post more pics later of before and after. Here is one, not sure If it'll show as I've never uploaded thru Tapatalk

Oh. It showed. Excuse me while I go grab a piece of my fatty.....

I didn't upload any after pics yesterday. Too busy eating and drinking. I'll post them here shortly.

 

[peoriairish]

Fatty on the left after 3 hours. Pork butt on the right after 13 hours on the smoker and 1 hour rest time.

The pork separated where the bone was. Bone came out completely dry. Look at that smoke!

Cut fatty. Love seeing those smoke rings.

Pork shredded

The final product. So good. I can't imagine not eating smoked meats.... delicious.

 

[Irish Insanity]

Fatty on. Apple juice and water in the difuser pan. Bbq and apple juice and cider vinegar simmered to baste it with.
Should I flip it part way thru?

 

[magogian]

Wow, pretty impressive.

 

[Whiskeyjack]

Should I just save the extra $150 and go with a One-touch Gold instead?4

Assuming you can live without the convenience of a gas grill, that's exactly what I would do.

 

[texbender]

Always have my mesquite wood chips handy to add a bit of smoke flavor. Mesquite is plentiful here in TX.

 

[texbender]

Looking at some of those photos, we need to get folks together for a cook-off! Home opener? I'm bringin' brews and mesquite chips.

 

[ACamp1900]

Marinaded the salmon steaks... Fish tacos... Very good

 

[Irish Insanity]

On the grill to crisp it. Ran it to 160 IT on the smoker. Basted with Bbq for the last hour.

 

[peoriairish]

Looks awesome, Insanity. And no, I didn't flip mine. How's she taste?

 

[Irish Insanity]

Looks awesome, Insanity. And no, I didn't flip mine. How's she taste?

Tasted good. A few adjustments for the next one. I'm not a sausage person and the taste easy more than I'd prefer so maybe just burger. More cheese. And I tossed the basting sauce after it was cooked anand before we ate. I'll keep that for serving next time. Everyone else seemed to enjoy it too.

 

[peoriairish]

Looks great, man. I'm definitely a sausage person, so that didn't bother me. Yours looks more appetizing than mine, however. I think my cream cheese was too much. Still solid, but different ingredients next time. Great smoke ring too.

 

[blueNDgold44]

Looking into getting my father a smoker for his upcoming birthday on a reasonable budget, any suggestions?

 

[Irish Insanity]

Looking into getting my father a smoker for his upcoming birthday on a reasonable budget, any suggestions?

I still own the first one I've ever bought, the cheap electric Brinkman. Don't go that route. It is way to difficult to maintain temps. It's not air tight either. It was a good starter for me as I smoke like 4-6 times times a year. But I wouldn't recommend it.

 

[peoriairish]

Looking into getting my father a smoker for his upcoming birthday on a reasonable budget, any suggestions?

What's your budget? Weber Smokey Mountain's are widely regarded as excellent smokers for not too much. You can also do excellent smokes on a Weber kettle... so it really all depends. But like II said, avoid that Brinkmann upright. It leaks pretty bad unless you modify it a ton. Leaking is very bad for temp control.

 

[Irish Insanity]

Also, where you live can be a big determining factor and how much he is in to the experience. Some are true set it and forget it, electric, and all automatic. No real experience involved but you still get the good food. Some require work to maintain temps and smoke and there is more of an experience cooking the food.