Grilling

[greyhammer90]

Grilling a nice pork chop with some aluminum foil pouched mushrooms and a baked potato.

 

[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.

Anyone on the sauce?

 

[ACamp1900]

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 built my own, with pics ( unfinished but close enough to get the idea) a couple pages back, if you want the 'experience' as wiz stated building your own is as good as it gets... I rock with charcoal on mine... It works great, runs easily at 250 without much fussing...

 

[ndfi78]

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 think you pretty much hit it dead on. Electric is going to be consistently good, but not OMG great. I went with the electric because, honestly, I'm not that great of a cook and I wasn't sure how much I would use it. I've used it quite a bit so far. I think if I find that I keep it up over the next couple years I will upgrade to something like a Big Green Egg. I figure at that point I'll have my skills honed a bit so it will be worth the cost.

 

[Monk]

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 have a propane vertical smoker which was given to me as a Christmas gift a couple of years ago. I have only used this type of smoker so I can only give you pros and cons for this particular style of smoker.

Pros:
-The gas use is relatively low (3-4 12 to 15 hour cooks per tank) and the temperature stays fairly consistent.
-Add as much or as little wood chips as you want smoke flavor.
-Push the ignite button and your off and running without much prep of the smoker.
-Still have a flame (which in my head you can't smoke something without a flame).

Cons:
-I live in Central New York, so during the cold months the weather does play tricks on the temperature of the smoker. (I don't know if this would be the case with any other type of smoker as I have not used any other type.)
-It still feels like you're cheating a little with the propane

(I'm sure I'm leaving something out on both lists) For what it's worth I have made both great and Eh meat with my smoker.

Other than that. If you go with propane make sure it has two doors. One for the meat and a bottom one for the wood chips and water bowl. You don't want to loose all the heat when you add wood chips or water. Good luck and whatever you end up getting it is better than what you have now (nothing).

 

[Irish Insanity]

I bought 2 pork tenderloins yesterday at the store. I'm going to bacon wrap and smoke one, but the other I'm debating on using for shredded or chopped pork. I know this is a very lean cut of meat compared to the pork shoulder that I usually use. Any tips for injecting that would help me with this?

 

[ACamp1900]

For a Easter, family b day double tomorrow i got Carne Asada meat for tacos, homemade pico de gallo and making jalapeno and pepper jack stuffed burgers...

 

[Polish Leppy 22]

Polish side of my fam comes out tomorrow. Kielbasa on the grill and three kinds of pierogie...potato, cheese, and sour kraut

 

[Irish Insanity]

Correction, there are 4 pork tenderloins as they come double packed.

I rubbed all 4 a few hours ago and put them in the fridge. Fired up the smoker just now. 2 will be bacon wrapped and taken to a 145 temp and pulled to rest. The other 2 are injected and will be taken to a 190 temp and pulled to rest. The 2 bacon wrapped will be sliced for dinner. The 2 injected will be chopped for sandwiches. The sandwich ones will be fold wrapped when the bacon ones are pulled. Mashed red skin potatoes and smoked zucchini/squash will be the sides. When the bacon ones are pulled I will also throw on some jalapenos stuffed with Velveeta and wrapped with bacon.

 

[scUM Hater]

Correction, there are 4 pork tenderloins as they come double packed.

I rubbed all 4 a few hours ago and put them in the fridge. Fired up the smoker just now. 2 will be bacon wrapped and taken to a 145 temp and pulled to rest. The other 2 are injected and will be taken to a 190 temp and pulled to rest. The 2 bacon wrapped will be sliced for dinner. The 2 injected will be chopped for sandwiches. The sandwich ones will be fold wrapped when the bacon ones are pulled. Mashed red skin potatoes and smoked zucchini/squash will be the sides. When the bacon ones are pulled I will also throw on some jalapenos stuffed with Velveeta and wrapped with bacon.

Make sure your pork is cooked to 160 degrees......otherwise...worms for you sir.

 

[Irish Insanity]

Make sure your pork is cooked to 160 degrees......otherwise...worms for you sir.

I thought it was safe at 145 for medium rare?

 

[scUM Hater]

I thought it was safe at 145 for medium rare?

Not pork. Cook it.

 

[zelezo vlk]

Not pork. Cook it.

Technically you can serve it at medium rare http://www.bonappetit.com/recipes/healthy/article/is-it-safe-to-eat-medium-rare-pork

However a lot of people would be wary of eating it and the chef in the article doesn't like the texture.

 

[Irish Insanity]

Not pork. Cook it.

Technically you can serve it at medium rare http://www.bonappetit.com/recipes/healthy/article/is-it-safe-to-eat-medium-rare-pork

However a lot of people would be wary of eating it and the chef in the article doesn't like the texture.

Well, temp didn't matter much. I checked it like 75 mins in at it was at 160-163. They are pulled and resting. I'm debating on crisping them on the grill just pryor to serving. The other two for chopping are still on and getting close to 190. Peppers and zucchini are finish up too.

 

[WestCoast]

Went to work out this morning. On the way home, I went to the store to buy some brisket. When I went to register, the 20-something female cashier asked "would you like me to bag your meat?" I winked and said "no but thanks for the offer."

Looks like I've still got it.

 

[ACamp1900]

Went to work out this morning. On the way home, I went to the store to buy some brisket. When I went to register, the 20-something female cashier asked "would you like me to bag your meat?" I winked and said "no but thanks for the offer."

Looks like I've still got it.

The inter webs has been winned,.... Haha

 

[WestCoast]

I ain't as good as I once was, but I'm as good once as I've ever been.

 

[GEORGIA DOMER]

Went to work out this morning. On the way home, I went to the store to buy some brisket. When I went to register, the 20-something female cashier asked "would you like me to bag your meat?" I winked and said "no but thanks for the offer."

Looks like I've still got it.

Niiiceee!

 

[dshans]

I see a possible lawsuit in your future, WestCoast.



If she ever catches on ...

 

[WestCoast]

I see a possible lawsuit in your future, WestCoast.



If she ever catches on ...

Hey, she was the one hitting on me with that question.... wait a minute, you don't suppose she just was talking about the brisket?

Dang. I thought it was all those extra curls and crunches I've been doing. Guess big daddy does not in fact still have it.

 

[ACamp1900]

Hey, she was the one hitting on me with that question.... wait a minute, you don't suppose she just was talking about the brisket?

Dang. I thought it was all those extra curls and crunches I've been doing. Guess big daddy does not in fact still have it.

12oz curls and potato chip crunches....

 

[ACamp1900]

Doing some surf n turf in the smoker,... Two big salmon fillets, a couple pounds of crab claws, some Thai soy game hen and hot links... Everything but the crab is smoking now

 

[dshans]

Doing some surf n turf in the smoker,... Two big salmon fillets, a couple pounds of crab claws, some Thai soy game hen and hot links... Everything but the crab is smoking now

Where is your backyard again?

I'll bring the beer and/or wine of your choosing ...

 

[bkess8]

Doing some surf n turf in the smoker,... Two big salmon fillets, a couple pounds of crab claws, some Thai soy game hen and hot links... Everything but the crab is smoking now

Pictures or you're making it up!

 

[ACamp1900]

Pictures or you're making it up!

I've shared pics of the smoker before, it's custom made... I

 

[bkess8]

I've shared pics of the smoker before, it's custom made... I

I was talking about the food porn!

 

[ACamp1900]

I was talking about the food porn!

Haha, yeah I know, I will say this, everything came out great, I was surprised by the crab as I've never smoked crab before, but the Thai game hen was stupid good,...

Brine of water, soy sauce, sugar, salt honey a garlic, brine overnight, smoked with hickory ( all I had currently) for four hours, throw on the grill for a couple minutes on each side to finish it off....

It was stupid good.

 

[dshans]

... It was stupid good.

I'm still pissed that I wasn't invited.

 

[bkess8]

Haha, yeah I know, I will say this, everything came out great, I was surprised by the crab as I've never smoked crab before, but the Thai game hen was stupid good,...

Brine of water, soy sauce, sugar, salt honey a garlic, brine overnight, smoked with hickory ( all I had currently) for four hours, throw on the grill for a couple minutes on each side to finish it off....

It was stupid good.

Sounds amazing.

I really want to buy a smoker but just can't pull the trigger, guess I'm not educated enough on what type I want. I like the electric cabinet version but also have been intrigued by the pellet style and UDS types.

 

[wizards8507]

Sounds amazing.

I really want to buy a smoker but just can't pull the trigger, guess I'm not educated enough on what type I want. I like the electric cabinet version but also have been intrigued by the pellet style and UDS types.

Weber Smokey Mountain. Nothing in it will break and the thing will literally last you a lifetime. The Weber customer service is stupid good. I called them last weekend to see if I should be concerned about potential rust where some paint had chipped on my One Touch Gold kettle. Without asking, the lady sent me a brand new replacement bowl (i.e. half a new grill) completely free of charge with rush shipping. Can't recommend them highly enough.

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