Grilling

[ACamp1900]

Had some great rib eyes today via 'the beast' this thing cooks very well... Very happy.

 

[greyhammer90]

Not sure what went wrong. Pan-searing is the gold standard for cooking steaks:





Searing in-doors does generate a lot of smoke, so you've got to have some ventilation.

That article is pure gold, follow it and deliciousness will be your reward. Particularly love that they tell you to flip the steak once every 15 seconds.

 

[Irish Insanity]

Stuffed burgers on the smoker will be for dinner. Also grabbed a few jalapeno peppers to try my first shot at em. They will be halved and stuffed with cheese then wrapped in bacon. Nothing to elaborate for the initial attempt.

 

[ACamp1900]

Stuffed burgers on the smoker will be for dinner. Also grabbed a few jalapeno peppers to try my first shot at em. They will be halved and stuffed with cheese then wrapped in bacon. Nothing to elaborate for the initial attempt.

Cream cheese?? They're much better with cream cheese.

 

[Irish Insanity]

Cream cheese?? They're much better with cream cheese.

I actually don't like cream cheese. Nothing white and creamy. No sour cream. No ranch.

 

[ACamp1900]

I actually don't like cream cheese. Nothing white and creamy. No sour cream. No ranch.

Hmm, so like Cheddar?? The only thing i go for cream cheese with are bacon wrapped jalapenos, anyway hopefully you enjoy, jalapeno boats are one of my absolute favorites.

 

[Irish Insanity]

Stuffed burgers were good. Forgot one step, seasoning the beef. And next time they'll have more stuffing. Just like the first fatty I smoked, I under stuffed them.

ABT's are still on. Bacon is still a bit limp. I will say tho, the PBC cooks like a champ. It's all of maybe 10 degrees here, pretty strong gusts, and it's held it temp like a champ. Runs a bit hotter than the traditional smoker, but the taste is as good.

 

[Cackalacky]

Stuffed burgers on the smoker will be for dinner. Also grabbed a few jalapeno peppers to try my first shot at em. They will be halved and stuffed with cheese then wrapped in bacon. Nothing to elaborate for the initial attempt.

You should try stuffing them with blue cheese/gorgonzola and dusting the burgers with blackening seasoning. I know you said you didnt like white creamy stuff but its worth a try.

 

[Irish Insanity]

You should try stuffing them with blue cheese/gorgonzola and dusting the burgers with blackening seasoning. I know you said you didnt like white creamy stuff but its worth a try.

I may venture into the creamy cheese for these. I just pulled them. The cheese was block cheddar jack. It's just kinda greasy and flavorless. But I made a huge mistake. The peppers weren't huge, I put the cheese in each half of the pepper and wrapped with bacon. And entire piece of bacon per half. So the entire pepper is wrapped close to twice, completely covered. Basically it taste like smoked bacon and that's it. I really enjoy the flavor of jalapenos so it's and bit disappointing.

As far as the burger, usually I throw Montreal seasoning or the rub I use on them. Completely forgot that stage with the family each filling their burger. Typically I top my burger, it was good enough to eat it bun only. But it could've been better.

 

[Junkhead]

Searing on m cast iron then oven has made the best steak I've even made. I only do about 60-90 seconds a side on the cast iron then oven. The way it crusts then cook is unreal. So good.

And if you don't have a cast iron skillet, you're missing out. It's a must in any man's kitchen.

I've done this in my cast iron pan, and they turn out pretty good. I just enjoy cooking on the grill more (when its not 0 degrees out). Also, wife gets pissed when I fill the house with smoke. If it weren't for the smoke, I'd cook that way more often.

 

[pkt77242]

I've done this in my cast iron pan, and they turn out pretty good. I just enjoy cooking on the grill more (when its not 0 degrees out). Also, wife gets pissed when I fill the house with smoke. If it weren't for the smoke, I'd cook that way more often.

Another must for any man's kitchen is a good hood over the burners.

You can tell the difference between people who live up North or in the South. I dread grilling in the summer and love to do it during the fall and winter. I hate standing over a hot grill while it is 110+ outside.

 

[Veritate Duce Progredi]

Beef short ribs indoors, what's a man to do? I'm thinking either slow cooker/crockpot or pan frying like a steak. Any suggestions on cooking or recipes?

 

[pkt77242]

Beef short ribs indoors, what's a man to do? I'm thinking either slow cooker/crockpot or pan frying like a steak. Any suggestions on cooking or recipes?

Seer them in a pan and then braise them in red wine in the oven for a few hours.

 

[Veritate Duce Progredi]

Seer them in a pan and then braise them in red wine in the oven for a few hours.

Any suggestions for a good rub before the seer? Would you use oil or butter to seer? If oil, should it be palm or olive (the only two I have available to me).

 

[pkt77242]

Any suggestions for a good rub before the seer? Would you use oil or butter to seer? If oil, should it be palm or olive (the only two I have available to me).

Butter or olive oil should work fine. Throw some spices on it. How are you planning on serving it? How long before you eat?

What you use for the rub depends on how you are going to eat it. If you are going to put it in pasta, something simple such as salt, pepper, a mixture of spices such as (thyme, rosemary and/or oregano), etc would be fine. I would throw some garlic and onion in with the wine and beef while it is braising in the oven to add flavor.

 

[Rhode Irish]

Seeing the "Grilling" thread pop up is upsetting to me when mine is buried under 7 feet of snow :-/

 

[pkt77242]

Seeing the "Grilling" thread pop up is upsetting to me when mine is buried under 7 feet of snow :-/

It is 74 degrees here right now, though I am not grilling as I am making pozole.

 

[Polish Leppy 22]

It is 74 degrees here right now, though I am not grilling as I am making pozole.

We all hate you on the east coast

 

[Veritate Duce Progredi]

Seeing the "Grilling" thread pop up is upsetting to me when mine is buried under 7 feet of snow :-/

Mine's under a half foot of snow. I wish we would've made the east coast move since I love snow so much. Hopefully you'll be grilling in short order.

Thanks PKT, we won't be serving it until tomorrow. It'll be served with a side of brussel sprouts and likely some cauliflower rice (something my wife and I love to make and it's calorie deficient).

I was going to apply a rub tonight to let it set in for nearly 24 hours before cooking. I'll likely do a combo of: salt, rosemary, garlic (is paprika complementary to beef? We have some smoked parpika that's been delicious on chicken). I'll do as you say in regard to the wine mixture: garlic and onion powder will be added.

 

[Irish Insanity]

I'm in the grill is under 10 foot of snow club. I hate all you ass holes in warm weather.

Next week I'm gonna a throw a butt on the smoker. Anyone have a good recipe, or several, for bbq sauce. I'd like a good vinegar bbq sauce to start for the pork but I'd like to start making my own for all my meats. I prefer thinner but nor water consistency. Something I can make without needing a culinary education.

 

[pkt77242]

Mine's under a half foot of snow. I wish we would've made the east coast move since I love snow so much. Hopefully you'll be grilling in short order.

Thanks PKT, we won't be serving it until tomorrow. It'll be served with a side of brussel sprouts and likely some cauliflower rice (something my wife and I love to make and it's calorie deficient).

I was going to apply a rub tonight to let it set in for nearly 24 hours before cooking. I'll likely do a combo of: salt, rosemary, garlic (is paprika complementary to beef? We have some smoked parpika that's been delicious on chicken). I'll do as you say in regard to the wine mixture: garlic and onion powder will be added.

Since you seem to be serving it as the entree without mixing it in something like pasta you could definitely give it a go. The short rib is so naturally rich that it probably doesn't need to have it (unlike chicken which is naturally pretty bland) but you could use it if you wanted to kick the flavor up a little in the smokey department.

Out of curiosity how do you do your brussel sprouts?

 

[nsisk157]

Beef short ribs indoors, what's a man to do? I'm thinking either slow cooker/crockpot or pan frying like a steak. Any suggestions on cooking or recipes?

1. Hot sear in oil and build up some fond. I flour the ribs but to each his own
2. Ditch oil then sauté veg (carrot, onion, celery, garlic) in butter. Scrape fond from bottom.
3. Add tomato paste and cook out rawness.
4. Add back ribs, and bouquet garni (bay leaf, rosemary, thyme) and add wine. Add water if needed, just to almost cover meat.
5. Oven for 4 ish hours. Last hour, I like to jack up the temp and remove lid from the dutch oven to get a nice color on the ribs.
6. Remove ribs and let rest. Strain braising liquid and use for sauce.

Salt liberally at all stages!! if you don't salt in the beginning, you'll never make it up.

Basic model for my braise and can be altered to what your flavor need is.

Buen provecho

 

[Veritate Duce Progredi]

Since you seem to be serving it as the entree without mixing it in something like pasta you could definitely give it a go. The short rib is so naturally rich that it probably doesn't need to have it (unlike chicken which is naturally pretty bland) but you could use it if you wanted to kick the flavor up a little in the smokey department.

Out of curiosity how do you do your brussel sprouts?

Brussel sprouts are usually done one of two ways:

1. Cook bacon, leave the grease and toss them in the pan on high heat for about 3 mins, at which point I crumble the bacon and add them back to the pan and saute for another 2ish mins. At this point, depending on mood I can saute until finished another 5ish mins or put under the broiler to crispen them a touch.

2. shave them into slivers (usually make 3-5 chops per brussel sprout), add a little lemon juice and salt, put under broiler for 3-5 mins. Eat a little raw (delicious but you have to be in the mood for it).

If you have any additional methods, i'd be interested in hearing it.

1. Hot sear in oil and build up some fond. I flour the ribs but to each his own
2. Ditch oil then sauté veg (carrot, onion, celery, garlic) in butter. Scrape fond from bottom.
3. Add tomato paste and cook out rawness.
4. Add back ribs, and bouquet garni (bay leaf, rosemary, thyme) and add wine. Add water if needed, just to almost cover meat.
5. Oven for 4 ish hours. Last hour, I like to jack up the temp and remove lid from the dutch oven to get a nice color on the ribs.
6. Remove ribs and let rest. Strain braising liquid and use for sauce.

Salt liberally at all stages!! if you don't salt in the beginning, you'll never make it up.

Basic model for my braise and can be altered to what your flavor need is.

Buen provecho

This exact recipe will be used with my 2nd batch. I've earmarked it for later. Many thanks!

 

[pkt77242]

Brussel sprouts are usually done one of two ways:

1. Cook bacon, leave the grease and toss them in the pan on high heat for about 3 mins, at which point I crumble the bacon and add them back to the pan and saute for another 2ish mins. At this point, depending on mood I can saute until finished another 5ish mins or put under the broiler to crispen them a touch.

2. shave them into slivers (usually make 3-5 chops per brussel sprout), add a little lemon juice and salt, put under broiler for 3-5 mins. Eat a little raw (delicious but you have to be in the mood for it).

If you have any additional methods, i'd be interested in hearing it.




This exact recipe will be used with my 2nd batch. I've earmarked it for later. Many thanks!

My two ways that I do brussel sprouts are
1. similar to your first one (cook the bacon, take the bacon out, put sprouts in) but I half the sprouts then I add cream to it, mushrooms and some cream sherry (along with the crumbled bacon).

2. I half them and roast them in a 400 degree oven till they start getting pretty brown (usually 30-40 minutes, though it depends on the amount). Just simple olive oil, salt and pepper this way.

 

[ACamp1900]

I do mine like #1... I also add shallots, garlic and balsamic vinegar... Sometimes a little cubes of potatoes... My balsamic Brussel Sprouts are one of my favs...

 

[CHIDomer9]

I have a dilemma and I’m looking to IE for some ideas. I have wanted to get a smoker for some time now and I am finally living in a house with enough yard and garage space to move forward with the purchase. My issue is that I am trying to estimate the frequency of use with the ease of use. Part of me wants to get gas/electric smoker, maybe one that burns the pellets or the pucks – some even have the ability to digitally set the desired cooking temp. This option, I think, might not yield the absolute best results possible, but it would perform consistently with the least amount of effort on my part. The smoked pork butt might only be a 7 out of 10, but it would be a 7 out of 10 for 20 uses in a row.

The other part of me wants the work that a pure charcoal/wood smoker would require. This is the same part of me that would prefer a manual trans over an automatic or a real fireplace over a gas stove. I know that the effort is going to be more involved, but there’s more novelty and skill and testing that would go on. Once finished, it would be a story: wood type, how long it took, soaked the wood in something, etc. It may not turn out consistent results (I would start with the cheapest cuts first) every time, but the ceiling is no longer 7 out of 10, its 10 out of 10.

So, has anyone else been in this spot? What did you do? Flip the switch or fire it up?

 

[wizards8507]

I have a dilemma and I’m looking to IE for some ideas. I have wanted to get a smoker for some time now and I am finally living in a house with enough yard and garage space to move forward with the purchase. My issue is that I am trying to estimate the frequency of use with the ease of use. Part of me wants to get gas/electric smoker, maybe one that burns the pellets or the pucks – some even have the ability to digitally set the desired cooking temp. This option, I think, might not yield the absolute best results possible, but it would perform consistently with the least amount of effort on my part. The smoked pork butt might only be a 7 out of 10, but it would be a 7 out of 10 for 20 uses in a row.

The other part of me wants the work that a pure charcoal/wood smoker would require. This is the same part of me that would prefer a manual trans over an automatic or a real fireplace over a gas stove. I know that the effort is going to be more involved, but there’s more novelty and skill and testing that would go on. Once finished, it would be a story: wood type, how long it took, soaked the wood in something, etc. It may not turn out consistent results (I would start with the cheapest cuts first) every time, but the ceiling is no longer 7 out of 10, its 10 out of 10.

So, has anyone else been in this spot? What did you do? Flip the switch or fire it up?

Smoking food for me is not just about the taste of the end product, but also the experience. Back and forth between the smoker and the lawn mower and the garden hose and the fridge (for beer) and the television is about the best way to spend a Saturday from April through October. Charcoal for me, and get one of these. It makes everything so much easier:

Weber.com - Accessories - Cook - Tools - Rapidfire® Chimney Starter (Part #307416)

I've only ever had a charcoal smoker so I can't compare the two, but having owned a gas grill and a charcoal grill, I can honestly say that I don't grill any less than I used to just because it's a bit more manual with the charcoal.

 

[Ndaccountant]

I have a dilemma and I’m looking to IE for some ideas. I have wanted to get a smoker for some time now and I am finally living in a house with enough yard and garage space to move forward with the purchase. My issue is that I am trying to estimate the frequency of use with the ease of use. Part of me wants to get gas/electric smoker, maybe one that burns the pellets or the pucks – some even have the ability to digitally set the desired cooking temp. This option, I think, might not yield the absolute best results possible, but it would perform consistently with the least amount of effort on my part. The smoked pork butt might only be a 7 out of 10, but it would be a 7 out of 10 for 20 uses in a row.

The other part of me wants the work that a pure charcoal/wood smoker would require. This is the same part of me that would prefer a manual trans over an automatic or a real fireplace over a gas stove. I know that the effort is going to be more involved, but there’s more novelty and skill and testing that would go on. Once finished, it would be a story: wood type, how long it took, soaked the wood in something, etc. It may not turn out consistent results (I would start with the cheapest cuts first) every time, but the ceiling is no longer 7 out of 10, its 10 out of 10.

So, has anyone else been in this spot? What did you do? Flip the switch or fire it up?

So I have the big vertical ceramic smokers that use all natural lump charcoal. Over a year's time, I will probably get 20-25 long smokes out of it.....by that I mean a 4 hour minimum burn. I know people that have the electric smoker, but I have never used one. There is something fun about putting a pork butt on a Friday right when I get home from work, checking it every 3 or 4 hours during the night, wrapping it up and taking it to south bend on a football Saturday.

 

[ulukinatme]

I actually need to get a new grill...last one was a hand-me-down from my old man after I moved to my new house. The heating elements inside rusted out so bad that they were splitting at the sides and had holes...and somehow gas/fire was leaking back into the console near the burner knobs. They'd get super hot to the touch after the grill was in use...probably wasn't very safe.

 

[Irish Insanity]

I have a dilemma and I’m looking to IE for some ideas. I have wanted to get a smoker for some time now and I am finally living in a house with enough yard and garage space to move forward with the purchase. My issue is that I am trying to estimate the frequency of use with the ease of use. Part of me wants to get gas/electric smoker, maybe one that burns the pellets or the pucks – some even have the ability to digitally set the desired cooking temp. This option, I think, might not yield the absolute best results possible, but it would perform consistently with the least amount of effort on my part. The smoked pork butt might only be a 7 out of 10, but it would be a 7 out of 10 for 20 uses in a row.

The other part of me wants the work that a pure charcoal/wood smoker would require. This is the same part of me that would prefer a manual trans over an automatic or a real fireplace over a gas stove. I know that the effort is going to be more involved, but there’s more novelty and skill and testing that would go on. Once finished, it would be a story: wood type, how long it took, soaked the wood in something, etc. It may not turn out consistent results (I would start with the cheapest cuts first) every time, but the ceiling is no longer 7 out of 10, its 10 out of 10.

So, has anyone else been in this spot? What did you do? Flip the switch or fire it up?

I just purchased a PBC. I'll link it later when I'm on my computer. I had a cheap electric and it sucked. Food was often just 'ok.' I live in a cold state, and at times it struggles to keep up. The PBC is similar to a UDS. It's charcoal. You fill the basket and it'll run without being babysat for a good 7-8 hours. It does run hotter than a traditional smoker.