The BBQ and Smoking Thread

[suntan]

Especially because a lot of idiots don’t let their turkeys defrost.

I dunno, I've defrosted properly before and brined and the fresh brined still seemed better.


Or dry brine. I bet it makes a huge difference

Dry brine makes a huge difference.

[ExtraSlow]

I have heard some savages buy those "cook from frozen, pre-stuffed butterball turkeys that are $2.29/lb from co-op."

I've heard.

[suntan]

They probably microwave them too.

[killramos]

There are a lot of ways to ruin a turkey.

[sabad66]

Smoked a tenderloin roast yesterday. Smoked on upper rack at 275 for about 2 hours til 125, then cranked up the heat to 600 to sear afterwards til it temped around 135

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Tasty as hell…some of the best tasting meat I’ve smoked so far.

[89coupe]

Smoked a tenderloin roast yesterday. Smoked on upper rack at 275 for about 2 hours til 125, then cranked up the heat to 600 to sear afterwards til it temped around 135

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Tasty as hell…some of the best tasting meat I’ve smoked so far.

Looks like it needed to rest a little longer.

Looks tasty though.

[Disoblige]

I bet it was tasty as hell. I agree maybe just need a longer rest time and it would be out of this fuckin' world.

[ThePenIsMightier]

Are you guys gauging that by the amount of leaked juices?

[89coupe]

Are you guys gauging that by the amount of leaked juices?

Yes, if you let it rest longer it won’t do that, it will absorb all the juices.

[89coupe]

I did something similar, but we cooked the tenderloin in a stone pizza oven.

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[Buster]

I did something similar, but we cooked the tenderloin in a stone pizza oven.

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Way too much medium/medium-well on the edge. You can't control temperature well enough in an oven like that.

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Are you guys gauging that by the amount of leaked juices?

you should temp check your meat down to 120 after it comes off the heat.

https://www.seriouseats.com/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling

[89coupe]

Way too much medium/medium-well on the edge. You can't control temperature well enough in an oven like that.

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you should temp check your meat down to 120 after it comes off the heat.

https://www.seriouseats.com/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling

It was a first attempt, it was still delicious.

[Buster]

It was a first attempt, it was still delicious.

i bet it was. Can you get that oven down to 250 degrees or so?

Evne better would be to crank it to oblivion and SV the tenderloin, then put it in there at max temp for a quick roast/sear

[89coupe]

i bet it was. Can you get that oven down to 250 degrees or so?

Evne better would be to crank it to oblivion and SV the tenderloin, then put it in there at max temp for a quick roast/sear

He had a laser for the oven and a probe for the loin. I’m not sure what the lowest temperature can be had.

[89coupe]

We also did pizza the night before.

Best pizza I have ever had.

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[Buster]

That looks awesome

[sabad66]

That was a 15 min rest just on a plate. It was already 715pm by then so couldn’t wait any longer. How long do you guys typically rest a roast?

That said, I don’t think it’s possible to completely avoid any juice spilling out when you slice into a huge hunk of meat. When I cooked a brisket this summer I rested it for 3 hours wrapped in a cooler and it still had a lot of juice spilling out when slicing into it.

Next time I do this I’ll plan better and wrap it and rest for 30 to see if it makes any difference. If anything I think I need a better knife to avoid any compression as I slice into it.

[Buster]

That was a 15 min rest just on a plate. It was already 715pm by then so couldn’t wait any longer. How long do you guys typically rest a roast?

That said, I don’t think it’s possible to completely avoid any juice spilling out when you slice into a huge hunk of meat. When I cooked a brisket this summer I rested it for 3 hours wrapped in a cooler and it still had a lot of juice spilling out when slicing into it.

Next time I do this I’ll plan better and wrap it and rest for 30 to see if it makes any difference. If anything I think I need a better knife to avoid any compression as I slice into it.

Rest until it gets back to 120 internal

[phreezee]

We also did pizza the night before.

Best pizza I have ever had.



What oven do you have? Pics of outside?

[msommers]

The oven likely isn't hot enough because the crust on 90% of the pieces is underbaked.

What you're aiming for:

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[Disoblige]

Constructive criticism is a good thing. Glad we are all doing it here nicely. We need more of this in real life. Only way we improve.

[Buster]

The oven likely isn't hot enough because the crust on 90% of the pieces is underbaked.

What you're aiming for:

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i think it was user error, since some of them were done properly.

[89coupe]

The oven likely isn't hot enough because the crust on 90% of the pieces is underbaked.

What you're aiming for:

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I disagree, they were cooked perfectly, like I mean perfect.

I don’t do burnt crust, sorry.

Imagine getting a loaf a bread and the crust looked like that?

Wtf!

[ercchry]

i think it was user error, since some of them were done properly.

The dough itself wasn’t fermented, lack of bubbles results in lack of char

[Brent.ff]

I don’t do burnt crust, sorry.

Imagine getting a loaf a bread and the crust looked like that?


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sign me up... your crust isn't even close to burning, def some flavor left to gain with additional browning..

[msommers]

I disagree, they were cooked perfectly, like I mean perfect.

I don’t do burnt crust, sorry.

Imagine getting a loaf a bread and the crust looked like that?

Wtf!

Beauty is in the eye of the beholder, so it's good you're happy with how they turned out.

...but I would 1000% put that in longer because it's not done properly.

Italian Centre has good quality fresh pizza dough for $2/ball. I'm all about making my life easier.

[89coupe]

You guys are hilarious.

Keep it coming.

[tirebob]

You guys are hilarious.

Keep it coming.

Jeez... Right? A guy likes his pizza crust how he likes his pizza crust. I mean, it's not like you are tossing ice in your scotch or anything! haha! Just jokes man... Just jokes!

[Buster]

I disagree, they were cooked perfectly, like I mean perfect.

I don’t do burnt crust, sorry.

Imagine getting a loaf a bread and the crust looked like that?

Wtf!

You like your tenderloin overdone and your pizza underdone.

What's the upper middle class version of "new money"?

[msommers]

We can all agree on one thing: Carbonara does not have cream in it.

[89coupe]

I like tenderloin overdone and pizza underdone.

What's the upper middle class version of "new money"?
Buster

With a side of Ridgeline and a pond view

[suntan]

You like your tenderloin overdone and your pizza underdone.

What's the upper middle class version of "new money"?

Where are those backyard pics of yours?

[Buster]

Where are those backyard pics of yours?

I dont have a backyard. I have a coastline.

[tirebob]

Where are those backyard pics of yours?

Hahaha! Only on beyond can a pizza crust turn into a dick measuring contest...

[Buster]

Hahaha! Only on beyond can a pizza crust turn into a dick measuring contest...

I'm impervious to shitposting...My only request is that I come to beyond and get entertained by people being funny. I do find people taking themselves too seriously to be funny. It's like catnip for me.

[suntan]

I dont have a backyard. I have a sloughline.ftfy

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I'm impervious to shitposting...My only request is that I come to beyond and get entertained by people being funny. I do find people taking themselves too seriously to be funny. It's like catnip for me.

If we can't bust each other's balls, we'd be reddit, or even worse, CP.

[Buster]

If we can't bust each other's balls, we'd be reddit, or even worse, CP.

I recognize your game, sir. You make me laugh.

There are definitely two types of Beyonders, though. Those that "get it" and those that really want validation.

[tirebob]

I'm impervious to shitposting...My only request is that I come to beyond and get entertained by people being funny. I do find people taking themselves too seriously to be funny. It's like catnip for me.

It is true... Shitposting is an art form and should be treated as such.

[suntan]

I recognize your game, sir. You make me laugh.

There are definitely two types of Beyonders, though. Those that "get it" and those that really want validation.

Yeah there was one time I got negged because the guy thought I was actually serious. Damn.

But yeah that pizza looked like it could've used a bit more browning. OTOH if the bottom was brown then it was done.

[msommers]

Where are those backyard pics of yours?

Sir this is a thread about men showing off their meat. Take your Nudes requests to Ask Leo plz.

[sabad66]

Arguably the gold standard for best pie in the city, and this whole time they’ve been burning their pizzas!
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[89coupe]

What oven do you have? Pics of outside?

It is a commercial stone oven from Italy. Not mine, a friend of ours. From what I recall it was a small fortune to have them ship it here and install it. Never had pizza taste so good, her own dough recipe. Nothing I have tried since has come close.

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[Brent.ff]

Never had pizza taste so good, her own dough recipe. Nothing I have tried since has come close.


Imagine when it’s cooked to completion, or had some dough with some rise to it

[89coupe]

Imagine when it’s cooked to completion, or had some dough with some rise to it

The crust ends were crispy with a perfect tenderness on the inside, it was amazing.
Never had anything come close.

[ThePenIsMightier]

You are hilarious.

Keep it coming.

[Buster]

It's quite possible that he hasn't had better pizza

[killramos]

I am having a hard time not noticing how cringe it is to go to a “friends” for dinner and subsequently posting pictures of their house and food on the internet.

Different strokes I guess

[ExtraSlow]

Do you even network bro?

[suntan]

Do you even network bro?

100 rep power totally deserved.

[89coupe]

I am having a hard time not noticing how cringe it is to go to a “friends” for dinner and subsequently posting pictures of their house and food on the internet.

Different strokes I guess


Place is stunning, it’s been in magazines. Wouldn’t be the first time it’s been posted.

You reach for anything negative, your life must really suck. Lol

[Buster]

Brad's a good sport. Lol

[Disoblige]

Coupe's pizza/tenderloin > Penis' burnt duck > ExtraSlow's fried rice

Waiting for Penis to mention some orange ribeye.

[suntan]

Waiting for Penis to mention some orange ribeye.

They have pills for that now.

[Brent.ff]

Coupe's undercooked/overcooked pizza/tenderloin > Penis' burnt duck > ExtraSlow's fried rice

Waiting for Penis to mention some orange ribeye.

Fixed

[dirtsniffer]

Wtf is happening to our BBQ thread. Take all this shit elsewhere. Go start an outdoor cooking thread. What's next, vegetarian?

[cidley69]

Slightly off topic. We are temporarily without a gas line for BBQ. Cost to switch current Napoleon BBQ to propane burning is prohibitive.

We need a decent quality smoker anyways, would be great to be able to kill 2 birds with 1 stone.

Wondering if there's a smoker that can also do grilling/bbqing?

[killramos]

Slightly off topic. We are temporarily without a gas line for BBQ. Cost to switch current Napoleon BBQ to propane burning is prohibitive.

We need a decent quality smoker anyways, would be great to be able to kill 2 birds with 1 stone.

Wondering if there's a smoker that can also do grilling/bbqing?

Kamado

[Brent.ff]

Slightly off topic. We are temporarily without a gas line for BBQ. Cost to switch current Napoleon BBQ to propane burning is prohibitive.

We need a decent quality smoker anyways, would be great to be able to kill 2 birds with 1 stone.

Wondering if there's a smoker that can also do grilling/bbqing?

It’s the cheaters version of smoking (pellets vs charcoal) but Traegers are pretty much do-all units except searing at the highest temps (say above 500F). Pretty much the easiest to use setup as well

[killramos]

Trager is much easier than a Kamado

[suntan]

Buy my Weber Performer Deluxe. I'm selling it. You can have it for $100.

[killramos]

Just as an aside, I haven’t bothered booking my gas napoleon grill up since May because the Kamado is that versatile.

Only downside is it takes a few extra minutes up front to get it going, but that has been mitigated significantly since I started using a chimney to light my charcoal.

[ercchry]

Buy my Weber Performer Deluxe. I'm selling it. You can have it for $100.

Buy this, the efficiency of ceramic cookers is not needed, this has a built in propane torch to light charcoal also

[ThePenIsMightier]

Buy this, the efficiency of ceramic cookers is not needed, this has a built in propane torch to light charcoal also

This.
That's an unbelievable deal. Easily worth 2x that and likely 3x

[killramos]

Buy this, the efficiency of ceramic cookers is not needed, this has a built in propane torch to light charcoal also

What’s next, you are going to tell me studded tires aren’t needed because I have enough horsepower?

[ercchry]

What’s next, you are going to tell me studded tires aren’t needed because I have enough horsepower?

The best bbq is open pits… small, hot fires running at full tilt produces the best flavour, saving 30% on charcoal? What are you? Poor???

[suntan]

This.
That's an unbelievable deal. Easily worth 2x that and likely 3x

I got in the before times when money was worth something, I think I paid $350, the fucking things are like $700 now. Like wtf.

[ThePenIsMightier]

I got in the before times when money was worth something, I think I paid $350, the fucking things are like $700 now. Like wtf.

I know, right?!?
I think I could sell my 10+yo Weber Summit grill for a profit, LoL!

[sabad66]

Slightly off topic. We are temporarily without a gas line for BBQ. Cost to switch current Napoleon BBQ to propane burning is prohibitive.

We need a decent quality smoker anyways, would be great to be able to kill 2 birds with 1 stone.

Wondering if there's a smoker that can also do grilling/bbqing?

I’ve been extremely happy with my Masterbuilt Gravity series. Goes as low as 200F and up to 700F (takes 10 mins to go from 200 to 700 after you set the temp). Uses charcoal and not wood pellets. Also has wifi control, but it’s a bit buggy if I’m honest. You do need a power outlet nearby tho as temp is controlled by a little fan which feeds oxygen into the firebox.

[Buster]

I’ve been extremely happy with my Masterbuilt Gravity series. Goes as low as 200F and up to 700F (takes 10 mins to go from 200 to 700 after you set the temp). Uses charcoal and not wood pellets. Also has wifi control, but it’s a bit buggy if I’m honest. You do need a power outlet nearby tho as temp is controlled by a little fan which feeds oxygen into the firebox.

if someone asked me, this is what i would recommend

[msommers]

sabad66 Which model do you have?

[ThePenIsMightier]

Ain't never seen sabad make no Raw Dough or steep-gradient roasts, neither!
He's a Bauss!

[sabad66]

sabad66 Which model do you have?

I have the smaller 560. All models (560, 800, 1050) are the same except cooking area, and the flat top griddle which comes with the 800 only. The 560 fits a 17 lb brisket no problem and haven’t had a situation where I’ve run out of room yet, but I’d go with at least the 800 if you entertain fairly often. I was on the lookout for the 800 but settled for the 560 because I got a really good deal on it ($450+ tax after price matching Walmart clearance at Home Depot)

[Buster]

I have the smaller 560. All models (560, 800, 1050) are the same except cooking area, and the flat top griddle which comes with the 800 only. The 560 fits a 17 lb brisket no problem and haven’t had a situation where I’ve run out of room yet, but I’d go with at least the 800 if you entertain fairly often. I was on the lookout for the 800 but settled for the 560 because I got a really good deal on it ($450+ tax after price matching Walmart clearance at Home Depot)

Can someone come smash my BGE for me?

[msommers]

560 sounds like a good fit! Thanks man

[cidley69]

I’ve been extremely happy with my Masterbuilt Gravity series. Goes as low as 200F and up to 700F (takes 10 mins to go from 200 to 700 after you set the temp). Uses charcoal and not wood pellets. Also has wifi control, but it’s a bit buggy if I’m honest. You do need a power outlet nearby tho as temp is controlled by a little fan which feeds oxygen into the firebox.

Thinking of getting on of these. There's a store in Ontario advertising it online for $597. Hoping to get a local price match at HD or Lowe's.

Reading several reviews and comparisons of the MB 560 vs pellet smokers, most say that the MB 560 makes meat more smokey flavoured vs pellets.

My wife isn;t a fan of the heavy smoke flavour, is the 560 able to grill/smoke without leaving heavy smoke taste?

[legendboy]

Buy my Weber Performer Deluxe. I'm selling it. You can have it for $100.

if you still have it pm me!

[sabad66]

Thinking of getting on of these. There's a store in Ontario advertising it online for $597. Hoping to get a local price match at HD or Lowe's.

Reading several reviews and comparisons of the MB 560 vs pellet smokers, most say that the MB 560 makes meat more smokey flavoured vs pellets.

My wife isn;t a fan of the heavy smoke flavour, is the 560 able to grill/smoke without leaving heavy smoke taste?

When I want smoke flavour like on a brisket or a pork butt/shoulder, I throw in chunks of hard wood in the hopper with all the charcoal and also in the ash catcher.

When I do wings or steaks where I don’t want too much smoke, I don’t add any wood chunks, just the charcoal. Charcoal on its own does put out some Smokeyness but it’s not too overpowering

[Shlade]

Got a Halloween party at the house so making some juicy pork burnt ends for finger food

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[suntan]

if you still have it pm me!

Sorry bro it sold in like 2 seconds lol.

[Buster]

Striploin, homemade basen chilla, and brown rice.

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[killramos]

Yum

[Buster]

I went thin on the strip streak because it was the end of the striploin, but I liked it. Quick sear.

[ThePenIsMightier]

Steamed hams.

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So amazing and so easy! Frozen ground brisket and piles of fat from when I made brisket a few months ago. Like 1 hour on the WSM wide open drafts and they're done.
Minor salt and AP spice added.

[Buster]

Got a pork shoulder on tonight.

This is one ugly add temp curve, but we got there eventually.

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[sabad66]

Any rhyme or reason with the 12:30 finish? Or were you planning on eating that for lunch/dinner today? Also do you pull it apart while still hot or do these things need to rest for a while? Haven’t smoked a pork shoulder/butt yet myself but planning on trying one out soon

[Buster]

Any rhyme or reason with the 12:30 finish? Or were you planning on eating that for lunch/dinner today? Also do you pull it apart while still hot or do these things need to rest for a while? Haven’t smoked a pork shoulder/butt yet myself but planning on trying one out soon

oh, that wasn't the end. It's still going. When the shoulder hits 205 or so, I pulled it off, wrap it in towels and put it in a cooler. It stays hot for hours that way. Much safer to finish a shoulder very early and have it sitting there waiting for your guests than to try to time a 12 hour process - so it's for dinner despite being ready to lunch. I'll pull it hot. If you let it cool it won't pull properly and you'll have to slice it. (Which isn't such a bad thing).

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[JordanEG6]

Does any one know where I can find a Meater+ locally?

I've tried BBQ Galore and Wickerland Patio and both sold out over the holidays.

For reference:

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[ThePenIsMightier]

No, but don't forget that the temperature reading element in those is a long way from the tip. I wanted one so bad, but I can only see them as useful on a rotisserie for thick roasts.
2¢

[ercchry]

No, but don't forget that the temperature reading element in those is a long way from the tip. I wanted one so bad, but I can only see them as useful on a rotisserie for thick roasts.
2¢

I always see these on steaks, but they insert them horizontally through the meat so it’s fully inserted… and yes this sentence is ripe for sexual innuendo.

[JordanEG6]

I always see these on steaks, but they insert them horizontally through the meat so it’s fully inserted… and yes this sentence is ripe for sexual innuendo.

I have seen it done this way for steaks and smaller items too.

[ExtraSlow]

Meater+ is 2 day shipping from amazon. Don't know where has it in stock locally

[saiyajin]

Does any one know where I can find a Meater+ locally?

I've tried BBQ Galore and Wickerland Patio and both sold out over the holidays.

For reference:

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I bought mine from Home Depot surpisingly

[killramos]

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Ripped a couple steaks with the “warm” weather

[ExtraSlow]

JordanEG6 did you get one?

[JordanEG6]

JordanEG6 did you get one?

Not yet. Seems like the city sold out over the holidays. If I see one locally when I'm out and about, I'll pick it up.

Amazon has it, so I might get it from there. I'm in no rush anymore.

[2Legit2Quit]

Tossed some back ribs on earlier, mucho delicioso

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[dirtsniffer]

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Couple chickens for the family tonight

[tirebob]

Does any one know where I can find a Meater+ locally?

I've tried BBQ Galore and Wickerland Patio and both sold out over the holidays.

For reference:

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Got one of these in my mail box as we speak... Looking forward to trying it out and seeing if the hype is justified.

[JordanEG6]

Got one of these in my mail box as we speak... Looking forward to trying it out and seeing if the hype is justified.

Sweet. Let us know how it works out.

[phreezee]

Clearance

Masterbuilt Gravity Series 800 Digital Charcoal Grill + Smoker ($699.97)
https://www.costco.ca/masterbuilt-gravity-series-800-digital-charcoal-grill-%2b-smoker.product.100809674.html