Grilling

[ACamp1900]

You ever had haggis? It tastes like heart disease.

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I'm Scottish American,,.... of course I've never had haggis!!!!

I do love me some oatcakes with some good jam tho....

 

[ACamp1900]

Can you two just kiss and makeup

If wiz actually needs to 'makeup' with me then he has straight blood feuds with other members... Haha, wiz is my boy, we're just goofing.

 

[wizards8507]

If wiz actually needs to 'makeup' with me then he has straight blood feuds with other members... Haha, wiz is my boy, we're just goofing.

Only one. I bet Wooly eats lean turkey sausage like a bitch.

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[wizards8507]

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[pkt77242]

Only one. I bet Wooly eats lean turkey sausage like a bitch.

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Wiz and Wooly

 

[pkt77242]

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That looks good but why is it cut up?

 

[ACamp1900]

Yeah, same question? And I'd switch the bell for serranos but I'm a heat junkie... Does look good tho...

 

[wizards8507]

That looks good but why is it cut up?

Two reasons. One, the links are enormous. One link is enough for about three sandwiches. Two, frying up the veggies in the sausage grease is amazing.

Yeah, same question? And I'd switch the bell for serranos but I'm a heat junkie... Does look good tho...

The bells are farm fresh and the chourico is already very spicy. Linguica is the spice-free version.

 

[ACamp1900]

So how'd those burgers work out Veritate?

What's everyone doing tomorrow? I just brined a salmon and two game hens... And have some pork ribs marinating... All ready for the smoker tomorrow morning... Wife is making mac n cheese and potato salad to go with....

 

[peoriairish]

The grocery store had pork for 67 cents a pound the other day so naturally, I decided that I need to make a butt. prepping the smoker here in a minute for tomorrow's smoke out!

 

[wizards8507]

The grocery store had pork for 67 cents a pound the other day so naturally, I decided that I need to make a butt. prepping the smoker here in a minute for tomorrow's smoke out!

Holy hell that's almost free.

 

[Irish Insanity]

Grabbed a pork loin while at the store a bit ago. Planning on smoked pork loin tomorrow with some cold veggies and potatoes.

 

[peoriairish]

Holy hell that's almost free.

Yeah. If I had a deep freezer, I would have bought 5.

The caveat was you had to spend $25 to get the discount. I bought $25 worth of beer.

 

[Veritate Duce Progredi]

So how'd those burgers work out Veritate?

What's everyone doing tomorrow? I just brined a salmon and two game hens... And have some pork ribs marinating... All ready for the smoker tomorrow morning... Wife is making mac n cheese and potato salad to go with....

I greatly overcooked them but they were still good (but I didn't do them justice). I've done about 5 slabs of ribs in the PBC and I'm inching closer to getting it just right. I think I need to add a container of water somehow above the charcoals (or in/beside them). The ribs are slightly drying out and yet, they look like they need another 30-60 mins before being properly cooked.

I've smoked chicken - whole chickens split in half and legs/thighs and each time it's come out great. Just need to work on my rib game.

Going to try and do some more chicken tomorrow and I'll be attempting ribs again on Friday, as we have some friends coming over for the weekend.

 

[ACamp1900]

Def need a source of moisture in a smoker... Especially for long smokes... My food sits right above two gallon water tank...

 

[wizards8507]

I greatly overcooked them but they were still good (but I didn't do them justice). I've done about 5 slabs of ribs in the PBC and I'm inching closer to getting it just right. I think I need to add a container of water somehow above the charcoals (or in/beside them). The ribs are slightly drying out and yet, they look like they need another 30-60 mins before being properly cooked.

I've smoked chicken - whole chickens split in half and legs/thighs and each time it's come out great. Just need to work on my rib game.

Going to try and do some more chicken tomorrow and I'll be attempting ribs again on Friday, as we have some friends coming over for the weekend.

Ribs don't need that long in the smoker. Try smoking for just an hour or so and then finishing on the grill.

You done pork butts yet?

 

[ACamp1900]

I'll put my hens, ribs and salmon all in mine for four-five hours tomorrow... Hens up front closest to the heat... Fish in the back

 

[Veritate Duce Progredi]

Def need a source of moisture in a smoker... Especially for long smokes... My food sits right above two gallon water tank...

Good to know. I think that is a missing element.

Ribs don't need that long in the smoker. Try smoking for just an hour or so and then finishing on the grill.

You done pork butts yet?

I could do that but I purchased the PBC for the "set it and forget it", meaning I only check the temp/smoker once every 60-90 mins. I left the ribs in for 4 hours and they still tasted like they needed another 30-60 mins.

I'm positive it's user error since the PBC has such great reviews. I'm going to attempt putting a metal box with water next to/on top of the coals, if that doesn't work, I may need to do a little user modification, ie - build a water box and find a means of securing it.

I have done one pork butt on a grill-become-smoker and it turned out pretty good. Probably needed another 30 mins as well.

 

[Cackalacky]

Got some rib racks soaking in a sixer of a local IPA. For wet ribs I typically boil my ribs in beer to loosen the connective tissue, then finish them on a chargrill or in an oven. Mustard base BBQ goes on last. For dry I dry rub and slow cook in a terracotta pot. I don't normally smoke stuff.

 

[Irish Insanity]

Good to know. I think that is a missing element.



I could do that but I purchased the PBC for the "set it and forget it", meaning I only check the temp/smoker once every 60-90 mins. I left the ribs in for 4 hours and they still tasted like they needed another 30-60 mins.

I'm positive it's user error since the PBC has such great reviews. I'm going to attempt putting a metal box with water next to/on top of the coals, if that doesn't work, I may need to do a little user modification, ie - build a water box and find a means of securing it.

I have done one pork butt on a grill-become-smoker and it turned out pretty good. Probably needed another 30 mins as well.

I have the PBC also. I haven't done any mods yet, but the build is similar to the UDS's. I can imagine you can just drill 3 or 4 small holes in the side a few inches above the coals and put stainless steel 3" bolts in. Should be able to set a water pan right down on the bolts.

 

[GoldenDome]

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That bread to meat ratio seems off. I like it 2:1 meat to bread for all my sandwiches.

Today I grilled swordfish tacos with hatch chili salsa, cabbage, and lime cilantro crema.

Tomorrow, smoking some hatch chili chicken sausages from Bristol Farms and having some poke with some Mexican beer. Also made guac with hatch chili...lol Maybe some chorizo hatch chili quesadillas too. I am loving these hatch chilis right now.

 

[ACamp1900]

GDome, both meals sound awesome, is the Hatch Chili Salsa your recipe or store bought? I actually have a place near me where I can get fresh hatch chiles from NM...

 

[Irish Insanity]

What sauces do you guys use for your meats. Either during prep, the cook, or after. Do you make your own? Store bought? Doctor up some of the store bought stuff?

 

[ACamp1900]

I do all kinds, I make my own brines and marinades... For BBQ sauce I've made homemade before but typically always do store bought, Sweet Baby Rays, Rufus Teague Made Some Sauce, stuff like that, I'll doctor up with habanero hot sauce usually... I need to perfect my homemade BBQ though, any good recipes anyone is willing to share?

I usually brine bird and fish, marinade most Mexican dishes like carne asana or chicken Adobado... And dry rub anything like ribs or pork...

 

[peoriairish]

I usually doctor a store bought sauce. Almost always with beer, mix it together, then put in the smoker for 45 min or so. The beer differs from porters to beast. It all depends for what I'm going for.

As for moisture in the smoker, It really helps to keep the temp level too. Adds another heat element. In my cheap offset smoker, I have a few bricks in the bottom, place a disposable baking pan on top of those, then half gallon or so of apple juice usually. Then the butt or ribs go on top of that. Today, I'm trying a small pan of apple juice in the actual smoke box. Seems to be working pretty well.

5.5 hours in and I can't wait to eat.

 

[Irish Insanity]

I never brine as I don't have the fridge room or a container large enough. I tried making my own sauce but it was a complete failure. Usually I do 40% SBR 40% Guy Fieri vinegar sauce and 20% Red Hot Buffalo.

 

[peoriairish]

Side note: if you're ever in the St Louis area, pick up a bottle of Maul's BBQ sauce. It's out of this world. That's one that I frequently don't doctor.

 

[GoldenDome]

GDome, both meals sound awesome, is the Hatch Chili Salsa your recipe or store bought? I actually have a place near me where I can get fresh hatch chiles from NM...

I made it at home. Just a simple pico de gallo con avocado but sub serrano for roasted hatch chilis. Nothing too crazy. Roasted the hatch chilis on the grill.

1 roma tomato
1 small chopped onion
1 small avocado
cilantro
2 roasted hatch chilis
garlic powder
1 juice of lime
salt to taste

I am going hatch chili crazy right now though. lol

 

[GoldenDome]

What sauces do you guys use for your meats. Either during prep, the cook, or after. Do you make your own? Store bought? Doctor up some of the store bought stuff?

No sauce type of guy myself. But I do like the Trader Joe's Carolina Gold and Sweet Baby Rays to doctor up. I usually use bbq sauce for chicken nuggets and baked beans though, it rarely goes on the meat.

 

[GoldenDome]

I usually doctor a store bought sauce. Almost always with beer, mix it together, then put in the smoker for 45 min or so. The beer differs from porters to beast. It all depends for what I'm going for.

As for moisture in the smoker, It really helps to keep the temp level too. Adds another heat element. In my cheap offset smoker, I have a few bricks in the bottom, place a disposable baking pan on top of those, then half gallon or so of apple juice usually. Then the butt or ribs go on top of that. Today, I'm trying a small pan of apple juice in the actual smoke box. Seems to be working pretty well.

5.5 hours in and I can't wait to eat.

Have you tried wrapping? I know it is sacrilegious in some parts, but BBQ experts say to get the color you want on your meat and then wrap in foil to break down the connective tissue. I usually do the 3-2-1 method for ribs. Smoke for 3 hours, wrap for 2 hours, and then 1 hour unwrapped with glaze (bbq sauce and apple cider vinegar) to caramelize and finish.

For brisket, I got enough color after 4 hours, then wrapped in foil and finished for another 4 hours and it came out perfect. great bark, passed the pull test, smokey enough though I used applewood since it was fresh from the farmers market.

8 hour brisket I made about 2 months ago.