The BBQ & Grilling Thread

[JJ 911SC]

Steak & Potatoes

[M5Rick]

Blazing sunshine but still too cold and windy to uncover the Weber just yet.

[UncleWede]

I spent several hours a few weekends ago cleaning all the rust off the outdoor griddle. Ended up using 100 grit sandpaper, it was just too far gone. The cover had somehow developed a leak and actually held water on the griddle surface.
I did a liberal seasoning with olive oil. Need to get some bacon and hamburger patties out there to finish that up!

Cut some wood to sit about 1/3 in from each edge, to keep the new cover off the surface, and hopefully shed all the rain we get here

[Burnt C6]

The wife bought me an XXL BGE for fathers day last year. I've done a lot of steaks and chicken on it so far. this past weekend I did my first Brisket. 10 hr cook at 225. turned out pretty good. Pic is of it as I took it off to wrap it in butcher paper for the final 5 hours. turns out pretty nice. I'm not a big brisket cooker, way to much time and effort involved. LOL. It is nice when your kids give you some nice accessories to help out though. Didn't get any pics of it after slicing it to many hands in the way from the grand kids.

[JP10]

Originally Posted by Burnt C6

The wife bought me an XXL BGE for fathers day last year. I've done a lot of steaks and chicken on it so far. this past weekend I did my first Brisket. 10 hr cook at 225. turned out pretty good. Pic is of it as I took it off to wrap it in butcher paper for the final 5 hours. turns out pretty nice. I'm not a big brisket cooker, way to much time and effort involved. LOL. It is nice when your kids give you some nice accessories to help out though. Didn't get any pics of it after slicing it to many hands in the way from the grand kids.

Cool wife, want one of these BGE pretty bad haha. Just can't justify the cost as of current.

[JJ 911SC]

Cheeseburger with Bacon, Lettuce, Onion & Tomato. The Sea Salt & Vinegar Poppables taste like French Fries

[Esteban]

Originally Posted by JJ 911SC

Cheeseburger with Bacon, Lettuce, Onion & Tomato. The Sea Salt & Vinegar Poppables taste like French Fries

I notice three burgers, so does that mean one is for Tiggie?

[MoeTE87]

Will be smoking a 17lb pork shoulder this weekend for our family Easter. Largest I have done was 13lbs. Should be interesting. 25.5hrs in the smoker!

[PittsDriver]

A little smaller than I usually smoke - a 13 lb prime full packer brisket - 12 hours at 225 before the wrap and another 2 hour at 250 before pulling it. A hour on resting on the counter before unwrapping it:

[loomez76]

First try with smoked baked beans as side dish. Very delicious

[dogbone]

Sunday was smoked pork ribs day! 6 hour cook.

Seasoned:


2 hours in:


3 hours in at the wrap:


Ready to eat!:


Really enjoyed these.

[Alfisti]

That a smoker or a regular grill? If the latter, what's your technique?

[dogbone]

Originally Posted by Alfisti

That a smoker or a regular grill? If the latter, what's your technique?

It’s a Traeger pellet smoker.

[PittsDriver]

I've got a big Traeger pellet smoker and a couple of Big Green Eggs. They each have their uses. I routinely do 12 - 14 hour cooks on all of them. Here's a pork shoulder/butt smoked on the BGE. That temp probe felt like it was going in to a big sack of melted butter when I checked it.

That's my special home made premium bourbon sauce.

[dogbone]

Originally Posted by PittsDriver

I've got a big Traeger pellet smoker and a couple of Big Green Eggs. They each have their uses. I routinely do 12 - 14 hour cooks on all of them. Here's a pork shoulder/butt smoked on the BGE. That temp probe felt like it was going in to a big sack of melted butter when I checked it.

That's my special home made premium bourbon sauce.

Love the video! I gotta say though, you are way more patient than I am. The moment I start breaking the pork apart, I gotta taste it!!

[MoeTE87]

Got a question for you all!

I was only able to find two pork shoulders weighing 8.85lb each.

I have an electric smoker and it does a great job at maintaining the heat and smokes like a mofo.

How long should I cook both of them at the same time?

I wasn't able to find anything close to a single 17lb shoulder.


Thank you!

[PittsDriver]

Originally Posted by MoeTE87

Got a question for you all!

I was only able to find two pork shoulders weighing 8.85lb each.

I have an electric smoker and it does a great job at maintaining the heat and smokes like a mofo.

How long should I cook both of them at the same time?

I wasn't able to find anything close to a single 17lb shoulder.


Thank you!

I've done two at a time like that on my BGE and my Traeger. The cook time really doesn't change from doing just one. About 8 - 9 hours at 225 or until it looks like it's coming out of the stall (~170+ temp); then wrap it in foil and put it back on (or in the oven since it's not going to take any more smoke after the wrap) and leave it there until you get 200+ internal. I usually pull it off to rest for an hour or so before unwrapping it - give it time to reabsorb the juices in the foil - and then pull it. Total time will be about 9 - 11 hours depending on the cuts and your temp control.

[dogbone]

Originally Posted by MoeTE87

Got a question for you all!

I was only able to find two pork shoulders weighing 8.85lb each.

I have an electric smoker and it does a great job at maintaining the heat and smokes like a mofo.

How long should I cook both of them at the same time?

I wasn't able to find anything close to a single 17lb shoulder.


Thank you!

I’ve smoked two 7.5 lbs pork shoulders at the same time in the Traeger. If the smoker can maintain heat, then timewise, just treat it like there’s one in there. If you’re asking if it’s going to make the time longer, it won’t really change the length of the cook, at least not by an amount that will require you to change your plans.

The exact amount of time depends on the temps. With a pork shoulder, it ain’t done until your temp probe goes in like a bag of warm butter. When I did the two shoulders, one needed more time than the other to get the right feel. So you just gotta feel it.

Most normal pork shoulders are in the 7-9 lbs range.. So to do 17 lbs of pork shoulder is gonna have to be 2 of them.

[MoeTE87]

Thank you PittsDriver and dogbone

Since both pork shoulders are 9lbs. I plan on smoking them atleast 1.5hr per pound then go from there. So a minimum total time: 13.5hrs.

My smoker has a single digital thermometer but I did buy a dual digital smart one that I can set on top of the smoker to see how the temps are doing throughout the 13+ hours.

I do believe I will need an additional 2hrs to get them to peak temp and to make sure the shoulder bone comes out with ease.

[Murf the Surf]

So I bought a Sous Vide gizmo a while back and have now used it enough to give an honest if not in my humble opinion review.

The one I got is a Zwilling, I found the touch controls a bit finicky but got them figured out with some trial and error.

I really love the thing now, I get perfect steaks every single time, and then finish them up on the grill/BBQ.

Chicken is never dry or over cooked.....EVER. Again I finish it up on the grill.

My wife is pescatarian (eats fish, no fowl or red meat). I have done her Salmon a number of times and it is a bit more challenging to get just right but again, trial and error and finish on the grill.

Today is her last day of work, she is retired and driving home from her office in Toronto as I type this.

I have a bottle of Ace of Spades Champagne chilling in the fridge, I've never had this before but couldn't get Dom. I have a lovely salmon filet and rib eye getting ready for their bath. Will be grilling some young asparagus and topping the meat with a lovely Béarnaise sauce with grill tiger shrimp and scallops (Oscar style). For her a Cloudy Bay Sauve Blanc and I'll probably have a Cab Sauve. Ice Cream for dessert and then likely a very good whisk(e)y to top off the end to a nice evening and a long career and well deserved retirement.

If you've never tried Sous Vide, spend a few bucks and give it a shot. Cheers.

PS, I'm thinking about giving a Smoker a try.

[PittsDriver]

Originally Posted by MoeTE87

Thank you PittsDriver and dogbone

Since both pork shoulders are 9lbs. I plan on smoking them atleast 1.5hr per pound then go from there. So a minimum total time: 13.5hrs.

My smoker has a single digital thermometer but I did buy a dual digital smart one that I can set on top of the smoker to see how the temps are doing throughout the 13+ hours.

I do believe I will need an additional 2hrs to get them to peak temp and to make sure the shoulder bone comes out with ease.

Pork is really forgiving and I've smoked shoulders from 225 up to 270 and if I need to move it along after wrapping in foil I'll put it in the oven at 300 for a while until I get the internal temp in the 205 range.

I'm trying something different today with my pork spare ribs that just went on the Traeger. I really like Dizzy Pig rubs like Swamp Venom and Ragin' River but today I've seasoned them Texas style - just coarse black pepper and salt. I'll still make my homemade bourbon BBQ sauce for dinner tonight.



I usually smoke ribs on the BGE but I've got a bunch of errands today so it's the EasyBake oven (Traeger) for these guys

Edit: Here's the finished product - juicy and fall off the bone.

[dogbone]

Originally Posted by PittsDriver

Here's the finished product - juicy and fall off the bone.

Excellent! Pork ribs are so rewarding.