Grilling

[Whiskeyjack]

Mine?

Searing occurs due to the Maillard Reaction, which typically doesn't happen below 300 F for meats. I think most crockpots cook food at around 175-200 F. Thus, my confusion at how yours is managing to produce a sear on pulled pork. Might just be the caramelization of other ingredients you're adding.

To be fair, the bark on smoked meat isn't really a sear either.

True. Caramelization != searing.

 

[ACamp1900]

I turn mine on high for the final hour/ hour and 30 and it chars it... all I know.

 

[Monk]

Searing occurs due to the Maillard Reaction, which typically doesn't happen below 300 F for meats. I think most crockpots cook food at around 175-200 F. Thus, my confusion at how yours is managing to produce a sear on pulled pork. Might just be the caramelization of other ingredients you're adding.

I believe what he meant by saying "char" was actually bark, which is exactly what you are talking about.

 

[wizards8507]

Damn this thread. I've been living in a hotel for two weeks and will be here until I close on my house in June. All I want to do is grill and have camp fires!

Sent from my Samsung Galaxy S III using Tapatalk 4

 

[Monk]

Damn this thread. I've been living in a hotel for two weeks and will be here until I close on my house in June. All I want to do is grill and have camp fires!

Sent from my Samsung Galaxy S III using Tapatalk 4

Will be doing both tonight...Not to rub it in or anything

 

[Cackalacky]

Char is the solid material that remains after light gases (e.g. coal gas) and tar have been driven out or released from a carbonaceous material during the initial stage of combustion, which is known as carbonization, charring, devolatilization or pyrolysis.

If you have char on your food, it is typically from direct thermal conductance from the heat source to the meat and is really just burnt. This burnt amalgam of former protein forms carcinogens such as Heterocyclic amine.

What you have in your crock pot is caramelization, which is a non-enzymatic browning.


Also its my understanding crock pots at high and low cook the food at 215 degrees but cycle on and off at different rates in order to cook the food faster or slower. Unless you have a crock pot that reaches over 310 degrees, you aint cooking.

 

[Irish Insanity]

My wood of choice is either apple or almond. I find that hickory and mesquite are too strong for multi-hour cooks.

Sent from my Samsung Galaxy S III using Tapatalk 4

Thats a good thought. My GF isn't a huge fan of the deep smoke flavor in things like pork butt when smoked with mesquite. I could use an apple and almond and she may enjoy it.

Oh, and Galaxy S III, really? Thats like chiseling on a stone.

 

[peoriairish]

I've done pulled pork in a crock pot before too but what I did was finish them in an over for a little while to get the outside worked on. But the smoker is infinitely better.

As for the charcoal smoker requiring constant working, I only worked with mine every hour or so once I got the temp and fuel rate set right. And mine leaks like a sieve so I know that if you get a good airtight smoker, very little attention is needed. Just use one of these buggers ( Amazon.com : Maverick Et-732 Remote Bbq Smoker Thermometer : Grill Parts : Patio, Lawn & Garden ), and you hardly have to do anything unless it beeps at you.

I'm very partial to apple wood since I smoke mostly pork and the sweetness complements it oh so well. I haven't smoked brisket yet, however, it's on my to do list soon. I've eaten it a number of time and I must say, II, you really are missing out.

 

[wizards8507]

Thats a good thought. My GF isn't a huge fan of the deep smoke flavor in things like pork butt when smoked with mesquite. I could use an apple and almond and she may enjoy it.

Oh, and Galaxy S III, really? Thats like chiseling on a stone.

Sprint has me over a barrel with this damn contract. Never again.

Sent from my Samsung Galaxy S III using Tapatalk 4

 

[ACamp1900]

I'll try apple wood this weekend... if I have ever rolled with it before I don't remember it specifically....

 

[Ndaccountant]

I've done pulled pork in a crock pot before too but what I did was finish them in an over for a little while to get the outside worked on. But the smoker is infinitely better.

As for the charcoal smoker requiring constant working, I only worked with mine every hour or so once I got the temp and fuel rate set right. And mine leaks like a sieve so I know that if you get a good airtight smoker, very little attention is needed. Just use one of these buggers ( Amazon.com : Maverick Et-732 Remote Bbq Smoker Thermometer : Grill Parts : Patio, Lawn & Garden ), and you hardly have to do anything unless it beeps at you.

I'm very partial to apple wood since I smoke mostly pork and the sweetness complements it oh so well. I haven't smoked brisket yet, however, it's on my to do list soon. I've eaten it a number of time and I must say, II, you really are missing out.

I have the Kamado Joe smoker and once I get my temp right, its stays steady so long as their is char to burn. Pretty easy and the taste is fantastic.

I too prefer apple with pork, though I will go with cherry time to time.

 

[wizards8507]

I just assembled my Weber One Touch Gold in the Ace/TrueValue exclusive crimson color. For those of you with a Weber kettle, how snug should the lid be? Mine seems to be VERY slightly less than perfectly round which creates a but of play between the lid and the base. Is this a problem?

Sent from my Samsung Galaxy S III using Tapatalk 4

 

[Junkhead]

I just assembled my Weber One Touch Gold in the Ace/TrueValue exclusive crimson color. For those of you with a Weber kettle, how snug should the lid be? Mine seems to be VERY slightly less than perfectly round which creates a but of play between the lid and the base. Is this a problem?

Sent from my Samsung Galaxy S III using Tapatalk 4

I got a Weber Kettle 22.5 a few months ago. The lid doesn't seem to seal perfectly and you can see smoke leaking out. Doesn't seem to matter, it holds heat well.

 

[wizards8507]

I got a Weber Kettle 22.5 a few months ago. The lid doesn't seem to seal perfectly and you can see smoke leaking out. Doesn't seem to matter, it holds heat well.

Just fired it up to burn off the factory grease and I got it up to 550 with about 3/4 of a chimney starter. Very pleased with that.

Sent from my Samsung Galaxy S III using Tapatalk 4

 

[scUM Hater]

Pecan wood......pecan wood

Sent from my SM-G900V using Tapatalk

 

[bkess8]

Hungry bump... Anyone cooked anything good lately?

 

[peoriairish]

No.... I moved into an apartment an my grill has yet to make the move from the in-laws house. Every time I go over there, it's raining so I can't bring it back. It's killing me. Someone show me some good smoked meats.

 

[greyhammer90]

No grill in my apt, but I made a huge New York Strip with seared peppered broccoli on a cast iron skillet with some red wine Sunday night. 10/10.

 

[D-BOE34]

Haven't cooked a good meat in a bit but I am doing something I haven't seen yet, personally, on Sunday.

I was watching DDD last night and a place they went to whipped some butter with favorite seasonings and flavors, butter at room temp, then rolled it up into a log using saran wrap (maybe an inch thick) and put it back in the fridge to firm up again. Once firm the cut it thin and packed it between two thin patties to make one burger.

The end result was a super juicy burger that had the melted butter mix flowing throughout. Looked awesome! Pretty sure I am going to squeeze some bacon in there!

 

[twig21]

Hungry bump... Anyone cooked anything good lately?

Boiled some corn on the cob for about 15-20 minutes until soft,
Prepared a couple filet mignons. Nothing special, just a lot of salt and pepper.
Get a fresh pineapple cut it up into wedges. Mixed brown sugar and cinnamon.
Put the pineapple wedges into a ziplock bag with the sugar and cinnamon to coat it.

Once the corn is done heat up the grill. Put the filets on for about 4-6 minutes on each side. Throw the corn on, keep turning til all the sides are blackened and pineapple on the grill for 4-6 minutes allowing it to carmelize. This is a really good summer or now a early fall meal.

 

[greyhammer90]

Haven't cooked a good meat in a bit but I am doing something I haven't seen yet, personally, on Sunday.

I was watching DDD last night and a place they went to whipped some butter with favorite seasonings and flavors, butter at room temp, then rolled it up into a log using saran wrap (maybe an inch thick) and put it back in the fridge to firm up again. Once firm the cut it thin and packed it between two thin patties to make one burger.

The end result was a super juicy burger that had the melted butter mix flowing throughout. Looked awesome! Pretty sure I am going to squeeze some bacon in there!

I did the seasoned butter thing last year. It worked out pretty well! Not sure if it was worth the effort in the end, but definitely a fun experiment. Never put it on a burger though.

 

[greyhammer90]

Boiled some corn on the cob for about 15-20 minutes until soft,
Prepared a couple filet mignons. Nothing special, just a lot of salt and pepper.
Get a fresh pineapple cut it up into wedges. Mixed brown sugar and cinnamon.
Put the pineapple wedges into a ziplock bag with the sugar and cinnamon to coat it.

Once the corn is done heat up the grill. Put the filets on for about 4-6 minutes on each side. Throw the corn on, keep turning til all the sides are blackened and pineapple on the grill for 4-6 minutes allowing it to carmelize. This is a really good summer or now a early fall meal.

I'm quoting this just because I hate it when I type something long and some *sshole (me) posts a short comment and bumps the thread to the next page so it'll never be read.

 

[twig21]

I'm quoting this just because I hate it when I type something long and some *sshole (me) posts a short comment and bumps the thread to the next page so it'll never be read.

lol, no worries man.

 

[pkt77242]

This weekend is my wife's baby shower so while the girls are out for lunch the boys are going to grill some brats after boiling them in some PBR. Sauerkraut, beer mustard, onions, etc. Going to have some good beer to drink and some football to watch.

 

[peoriairish]

Playing on making a chili in my new cast iron skillet on my day off Thursday. I have the venison thawed in the fridge. Lots of beans, some bacon, and a fair amount of cinnamon amongst the normal things go into my chili.

 

[dshans]

Boiled some corn on the cob for about 15-20 minutes until soft ...

J'accuse! Boiling corn for 15 to 20 minutes is a crime against nature, especially if you're going to also toss it on the grill! Have you ever tried uncooked corn on the cob? So sweet, so crispy!

Boil 3 to 5 minutes TOPS.

 

[twig21]

J'accuse! Boiling corn for 15 to 20 minutes is a crime against nature, especially if you're going to also toss it on the grill! Have you ever tried uncooked corn on the cob? So sweet, so crispy!

Boil 3 to 5 minutes TOPS.

Usually I leave the husk on and put it right on the grill. A few people I was cooking for prefer it softer, Jeesh sorry for the culinary feux paus.

 

[GoldenIsThyFame]

 

[dshans]

Usually I leave the husk on and put it right on the grill. A few people I was cooking for prefer it softer, Jeesh sorry for the culinary feux paus.

Charges dropped. New evidence emerged. Mitigating circumstances.

Oh, and just so you don't think that you're completely off the hook, it's faux pas.




Dammit!!!

 

[zelezo vlk]

This weekend is my wife's baby shower so while the girls are out for lunch the boys are going to grill some brats after boiling them in some PBR. Sauerkraut, beer mustard, onions, etc. Going to have some good beer to drink and some football to watch.

PBR beer brats are my favorite.

As far as grilling goes: I need to run to the store tonight. It's just me by myself, which means steak!