The BBQ & Grilling Thread

[MPOWER5266]

Smoked a butt Sunday. Since I didn't have a set time it needed to be done I cooked it at like 215-230 for almost 16 hours.

Untitled by Nick Wood, on Flickr

[robertm]

I bought an offset smoker after years of using BGE. First cook this weekend. It's a bit of a learning curve but fun new toy for sure. Ribs turned out absolutely fantastic.

[dreamingat30fps]

Not really BBQ I guess, although I do make it in the smoker, but made some badass jerkey the other day. For some reason the meat I usually get was extra thin this time around and towards the end I accidentally left the heat on too high and fell asleep. Anyways ended up coming out way better, only wish I had made more.

[TXSTYLE]

Originally Posted by robertm

I bought an offset smoker after years of using BGE. First cook this weekend. It's a bit of a learning curve but fun new toy for sure. Ribs turned out absolutely fantastic.

Looks like a nice setup you have there. I had a Off Set Smoker years ago which was my first Smoker. I never could get it to cook correctly. Ended up giving it away. Now I own a Electric Smoker and that thing ROCKS! I've Smoked countless Ribs, Chicken and a whole Turkey.
Good luck to you...

[pennsiveguy]

Originally Posted by TheWatchGuy

did some smoking over the weekend.

corned beef and brisket

They both look fantastic. Great photos, too. Good job!

[Da808dad]

Here's how we BBQ in the middle of the ocean at the sandbar here in Hawaii.

[KenB925]

you win

[UncleWede]

Originally Posted by dreamingat30fps

Not really BBQ I guess, although I do make it in the smoker, but made some badass jerkey the other day. For some reason the meat I usually get was extra thin this time around and towards the end I accidentally left the heat on too high and fell asleep. Anyways ended up coming out way better, only wish I had made more.

What cuts? I ran my first attempt thru the smoker on Saturday. I found some sort of almost round cut at the local store, then found a recipe from Masterbuilt (my electric smoker) that had apple cider as the main ingredient.

Firstly, apple cider is just WAY too strong a flavor. Second, I didn't think leaving a bit of fat on the edges would be an issue, but while the meat was nicely solid, the fat was still all white and jiggly. That is the dog's favorite bit. Just too far from bacon fat for my tastes. "But between the two of them, they licked the platter clean!"

This morning I dropped some thin flank steak into a mixture of Sweet Baby, beer, water, and chile pepper and just a touch of plain white vinegar. When I get home it's going in the smoker at 180 for about 5 hours.

[TXSTYLE]

Sounds like a winner Unc! Post up after done...

[dreamingat30fps]

Originally Posted by UncleWede

What cuts? I ran my first attempt thru the smoker on Saturday. I found some sort of almost round cut at the local store, then found a recipe from Masterbuilt (my electric smoker) that had apple cider as the main ingredient.

Firstly, apple cider is just WAY too strong a flavor. Second, I didn't think leaving a bit of fat on the edges would be an issue, but while the meat was nicely solid, the fat was still all white and jiggly. That is the dog's favorite bit. Just too far from bacon fat for my tastes. "But between the two of them, they licked the platter clean!"

This morning I dropped some thin flank steak into a mixture of Sweet Baby, beer, water, and chile pepper and just a touch of plain white vinegar. When I get home it's going in the smoker at 180 for about 5 hours.

They sell this pack of what they call "sizzle steak" at walmart. I'm guessing its like some top round sliced thin. Key is to get it as thin as possible. This last batch came out extra good because the steak was thinner than normal. I may pound it out some next time if it's not super thin.

For the marinade I use like 3 part pineapple juice (stole this looking at ingredients in one of my favorite jerkies) to 1 part soy sauce. Since the steak is very thin I only marinade a couple hours maybe like 2-3 hours.

Put them on a rack the cover with black pepper. I cook them in the smoker (but don't use smoke, becomes overwhelming since they are so thin) at around 150 for however it long it takes, usually several hours. This time around after maybe an hour or 2 I ended up falling asleep and temp rose to like 250 for maybe an hour or less. Personally I love how they came out, made them extra crispy, but did not burn. So will probably try that on purpose next time.

As for the fat... this cut is pretty lean, but does have minor fat on the edges. The fat will not preserve well so right after it's done I will usually just cut the fatty edges off and eat those right away. On mine the fat is usually cooked and super tasty, maybe yours was too thick?

[TXSTYLE]

New York Strips for Dinner last Night...




And before you mention it... YES! My family and I prefer Medium Rare. I don't fuck with bloody or undercooked meats. And YES! It was still tender and flavorful AF!

[Da808dad]

Originally Posted by dreamingat30fps

They sell this pack of what they call "sizzle steak" at walmart. I'm guessing its like some top round sliced thin. Key is to get it as thin as possible. This last batch came out extra good because the steak was thinner than normal. I may pound it out some next time if it's not super thin.

For the marinade I use like 3 part pineapple juice (stole this looking at ingredients in one of my favorite jerkies) to 1 part soy sauce. Since the steak is very thin I only marinade a couple hours maybe like 2-3 hours.

Put them on a rack the cover with black pepper. I cook them in the smoker (but don't use smoke, becomes overwhelming since they are so thin) at around 150 for however it long it takes, usually several hours. This time around after maybe an hour or 2 I ended up falling asleep and temp rose to like 250 for maybe an hour or less. Personally I love how they came out, made them extra crispy, but did not burn. So will probably try that on purpose next time.

As for the fat... this cut is pretty lean, but does have minor fat on the edges. The fat will not preserve well so right after it's done I will usually just cut the fatty edges off and eat those right away. On mine the fat is usually cooked and super tasty, maybe yours was too thick?

Everybody here in Hawaii is making their own of this with their own flavors and marinades. People are opening stores and businesses here just making and selling this. It's basically dehydrated beef jerky. We call it Jerky Chips here in Hawaii.

[dreamingat30fps]

Originally Posted by Da808dad

Everybody here in Hawaii is making their own of this with their own flavors and marinades. People are opening stores and businesses here just making and selling this. It's basically dehydrated beef jerky. We call it Jerky Chips here in Hawaii.

Interesting, been to tons of jerky stores, but never seen jerky chips before. Sounds good though!

[UncleWede]

Last time I split the meat lengthwise about 3 x per cut. This time I just pulled at the natural fat break and put larger slices on the rack. Still so thin that it wants to droop thru the racks. Been in for about 1.5 hours. I put the second half of the Negra Modelo in the water pan

Wind is blowing pretty good here tonight so I put the temp at 190. Seems to almost hover there

[UncleWede]

Better than the first batch. Still needs SOMETHING. Wife recommended habanero

I actively had the smoker on at 190 for 4.5 hours, then turned it off and went to bed. This was coming out after work

About half the bag is gone now

[MPOWER5266]

My buddy that owns the local beer growler shop recently started carrying quality meat. So I was bored out of my mind Sunday afternoon and stopped by for a bottle of red, a cigar, and a big ribeye. I reverse sear it on the egg. It came out a little OD, more medium, since I had to burn my pregnant wife's steak. He also gave me a little pack of Banner butter, it was great.

Untitled by Nick Wood, on Flickr

Untitled by Nick Wood, on Flickr

Untitled by Nick Wood, on Flickr

[floridaorange]

Is a smoker really worth buying? I want to make amazing brisket and ribs at home... and if I do buy a smoker - do the electric ones work as well as the traditional kind?


Thank you

[RickFLM4]

Originally Posted by floridaorange

Is a smoker really worth buying? I want to make amazing brisket and ribs at home... and if I do buy a smoker - do the electric ones work as well as the traditional kind?

Thank you

I had a Weber smoker for years. Initially I used it a lot. But over time I used it less and less. Like most things, it is worth having if you use it. So you need to think about whether or not you'll really use it enough to make it worth buying.

[MPOWER5266]

Originally Posted by floridaorange

Is a smoker really worth buying? I want to make amazing brisket and ribs at home... and if I do buy a smoker - do the electric ones work as well as the traditional kind?


Thank you

I would highly recommend something like a big green egg or komando Joe. You can smoke low and slow or kick it up to 800 degrees for searing steak, it just takes a little practice. If you already have a decent grill, Traegers are great smokers but they are kinda cheating. Haha.

[floridaorange]

Thanks for the replies/insight - I use my Weber grill quite often - just looking for something more .


Big green egg is out of the budget I reckon until things get back to biz as usual, but solid suggestion!

[KenB925]

Originally Posted by floridaorange

Is a smoker really worth buying? I want to make amazing brisket and ribs at home... and if I do buy a smoker - do the electric ones work as well as the traditional kind?


Thank you

Originally Posted by MPOWER5266

I would highly recommend something like a big green egg or komando Joe. You can smoke low and slow or kick it up to 800 degrees for searing steak, it just takes a little practice. If you already have a decent grill, Traegers are great smokers but they are kinda cheating. Haha.

Smokers are great. I have not used a ceramic cooker (egge/joe) but I have had some very tasty bbq out of them.

I have used a vertical water smoker (stainless steel cabinet, burner at the bottom, cast iron smoke box, water bowl) and I have two treagers.

Pellet cookers are 'cheating' a little bit, and I do believe you leave a little bit of 'quality of the cook' on the table. If you learn how to use your pellet cooker you will get 90% of the quality for about 60% of the work.

If you are new to bbq I would highly recommend a treager, you get to all but eliminate the temperature variable and get good product the first time and every time. The better your results the more you will enjoy it, and you get to work on your recipes.

I would like to get (or make) an offset stick burner next, but I am very happy with the experience I have had using my treagers.

BTW, you can make excellent pizza on a treager, it takes a bit longer.

[dreamingat30fps]

Originally Posted by floridaorange

Thanks for the replies/insight - I use my Weber grill quite often - just looking for something more .


Big green egg is out of the budget I reckon until things get back to biz as usual, but solid suggestion!

I have a regular gas smoker, smoke vault I think it's called. Got it as a gift. I use it all the time to make jerky. I have also done briskets and ribs etc, but I just don't cook whole briskets that often as we don't have enough people come over to eat a whole brisket. However I have definitely used it enough to think it's worth it (assuming I had paid for it).

So I guess it just depends how much you plan to use it, do you have the space for it etc.