The BBQ & Grilling Thread

[p0p]

[lakefront]

Smoked a chuck roast (poor man's brisket) and some big russet potatoes this week end on the pellet grill. Still learning, but turned out pretty good.

[Watching The World Burn]

Getting a new BBQ for my birthday this weekend, I've had the current one for 14 years so it doesn't owe me anything...still useable so I'll probably put a post out there locally to see if anyone wants it.

I think I am getting the Broil King Regal S420...at least that's what I think my wife ordered. We'll see what shows up.

I do like the fact that Broil King is made in North America, with Canada producing some of the lineup.

[GuyOh]

Grilled some rib eyes and some lamb rack along with grilled veggies

[jsf721]

Looks amazing.

Originally Posted by GuyOh

Grilled some rib eyes and some lamb rack along with grilled veggies

[GuyOh]

Grilled 2 steaks and some veggies from Costco for me and the wife

[UncleWede]

Originally Posted by GuyOh

Grilled 2 steaks and some veggies from Costco for me and the wife

Your wife gets a bigger plate/steak than you???
You Canadians need to lose that nice streak, eh.

[MoeTE87]

Will be smoking my annual 5-6 3lb each turkey breasts on Thanksgiving!

I will take some before and after pictures for ya'll!

[MoeTE87]

Originally Posted by MoeTE87

Will be smoking my annual 5-6 3lb each turkey breasts on Thanksgiving!

I will take some before and after pictures for ya'll!

So here is an update.

I bought 6 3lb turkey breasts and used two different dry rub seasonings. The whole process was easy to get the turkeys cleaned up and ready for the dry rub.

I coated each turkey pretty well with the dry rub. Let me just say, the two rubs I picked out ended up being not my favorite at all. Too salty and not much flavor. I have a go to dry rub that I use but wanted to try something different.

I put them on the smoker at 130pm ET and took them off at 530pm ET with a constant 235 smoking temp. I reached 165 degrees with about 45mins left and turned down the heat to 215 for the remaining time.

Everyone loved the turkey but I didn't care too much for it to be honest. Smoke flavor was there but the dry rub taste wasn't. To me, the turkey was a little dry but no one agreed with that..I think they were just being nice. lol.

Next time, I will go back to my dry rub that has produced the best results and put in a pan full of beer or water to keep the smoker inside nice and moist.

Enjoy the two pictures below..

[floridaorange]

The firepit I ordered came with a bunch of attachments for cooking, not sure if there is any point other than just mixing things up from the standard gas grill I have. Plan to at least throw some vienna sausage on it for the boys to have the experience but other than that, any suggestions besides don't?

[floridaorange]

Originally Posted by p0p

Assuming that's bacon? Does it cause a ton of fire flare ups? Or am I blind?

[RickFLM4]

Originally Posted by floridaorange

Assuming that's bacon? Does it cause a ton of fire flare ups? Or am I blind?

I don’t think it’s bacon. I think it’s Korean BBQ short ribs?

[p0p]

Originally Posted by floridaorange

Assuming that's bacon? Does it cause a ton of fire flare ups? Or am I blind?

Supersizing the Napoleon dose an awesome job controlling flare ups.
Best grill I've ever own

The flame in the back is the rear burner.

And it is Beef short ribs aka Korean BBQ Ribs

[JJ 911SC]

BBQ Lamb Chops

[chris_1001]

Originally Posted by RickFLM4

What are you using now?

Sorry for the huge delay...

I'm using one of these metal scrub pad scrubbers, works OK.

[JJ 911SC]

Steak, Deep Browned Molasses & Pork Beans, Chives Herb Buttered French Baguette and Gorgonzola Cheese

[JJ 911SC]

Angus Burger: Bun, Big Mac Sauce, Diced Onions, Tomato, Beef, Monterey Jack Habanero, Dijon and Bun.

[dogbone]

Smoked some Snake River Farms American Wagyu Dino ribs last night. OUTRAGEOUS. Best single bite in BBQ. But it's so rich, you can only have a few bites before you're overwhelmed.

A couple hours into the smoke:


4-5 hours in:


Done. The dog knows what's up.




Sliced:

[UncleWede]

Aged NY
Just picked nopales
Jalapeños
Potatoes inside

[JJ 911SC]

Steak, Mash, Cauliflower, Homemade Bread and Cambozola Cheese.

[ShopVac]

Bought a full pork belly the other day - cut 2/3's for bacon (another day - as it takes ~ 7 to cure) - and decided to use a 1/3rd for pork belly burnt ends. First time doing this...

Smoked for 4 hours, another 2.5 with the honey/brown sugar/butter, and another 15 with the BBQ sauce. Tuned out...awesome.

[Alfisti]

Tried to search for a related thread but I cannot seem to find a way to search this forum, just the automotive ones so mods feel free to merge with an older thread if this is a duplicate.

I wanted to kick things off with a technical question, I have a 20+ year old Weber Summit grill, still in outstanding shape. It has always had uneven heat though, particularly the middle of the grill is very cold, by middle i mean the middle third of the grill looking from front to back. So i replaced the burners with brand new OEM ones (surprisingly affordable) and the problem persists, way more heat at the top and bottom than the middle on each burner.

The BBQ is hooked up directly to the house gas feed. When I turn it on, I do see bright large flame near the manifold where the controls are, this dies down once i adjust the knob a little but could this be the source of my issues?

Bit lost to be honest and it is making it very hard to cook properly. Compounding matters is there is more heat to the right than the left as well, i kind of expect this as the gas is fed in on the right but still, it means I have an absolute hodge podge of grid of cooking temps and i am forever moving food around all over the place.

Any help appreciated.