The BBQ and Smoking Thread

[Strider]

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It’s fairly subtle but you know it’s there, adds a nice flavour to the au jus too; I find it really compliments beef well without overpowering the natural flavours

I've never contemplated cooking with coffee, but a light roasted Ethiopian natural seems like an odd choice for an "espresso" rub or pairing with beef. Glad to hear it worked well.

[ercchry]

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I've never contemplated cooking with coffee, but a light roasted Ethiopian natural seems like an odd choice for an "espresso" rub or pairing with beef. Glad to hear it worked well.

Is it really still light after being smoked for 7hrs?

It was selected by the classic “shit, the new subscription just showed up and I still have two bags to kill” method

[killramos]

Coffee in a rub mellows out a ton when used for a long cook.

Need to be a bit more careful if you are making sauce with it though, can add unfortunate bitterness.

[saiyajin]

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Looks great, I can almost taste it through the screen. Seeing how you trim a lot of the fat, one thing that myself and a lot of guys I know like to do is partially separate the the flat from the point at the tip of the brisket, and dig out the plug of fat that’s between the two. Next time I do one I’ll take a picture for you folks or if there is truly enough interest in this technique I can cut one up and take some pictures. What you end up with is a brisket that lies more flat and cooks more evenly and you don’t have to deal with the plug of fat between the two muscles once it’s cooked.
Source: glorified butcher for 15 years

would be interested in the steps, starting to get into the whole grilling/smoking and would love to get tips and tricks. Definitely a skill I want to improve on that's for sure

[dirtsniffer]

My first steps were to get a weber kettle and go to town on some cheap pork shoulders

[ThePenIsMightier]

Grabbed the BoGo from Safeway on these fuckin enormous chickens! $17 a pair. Decided to make two on the AlexisF.
Simple as shit and turned out great!
Olive oil and Jake's Lemon Pepper spice, cooked on indirect for 75 min at about 375°F.

Reasonable pic.



I'm no butcher with the twine, but I got away with it.

[tirebob]

^^^ Love me some bbq rotisserie chicken!!^^^ Looks great!

[ThePenIsMightier]

Steamed Hams!

So the illusive, regular hamburger was on sale somewhere that sells hamburger recently and I've always liked buying regular hamburger to make into a variety of things, such as hamburgers. Fat is flavour. So, in this instance, I took all this hamburger and smooshed it into patties and stuck it in the freezer.
Well, I threw a chimney worth of Jealous Devil coal into the Weber Smokey Mountain and set these bastards on there for a couple hours and then (perhaps unnecessarily) gave them a final 2 min in the propane grill screaming hot, but up high on the warming rack.
It was absolutely incredible and so stupidly easy.
Here's a pic from the WSM:




...


HAMBURGER meat makes best hamburgers.

[ExtraSlow]

So the 2 hours was a "low and snow" kind of thing? I don't know shit about fuck, but when someone makes me hamburgers out of hamburger meat, they usually just get the charcoal grill medium hot and grill them directly for a short amount of time. I like the results from that program.

[killramos]

Yea I feel like there is a lot of benefit to low and slow with ground meats but if they tasted good and you have the time who am I to argue.

[ThePenIsMightier]

Yes, I think the temp barely got to 275 and then lowered to something like 200 so these are essentially smoked with the charcoal flavour. Which is delicious!
The other best thing is the grease drops into what would potentially be the water pan on a WSM and then it sizzles because that thing is close to the coals. I've always been a believer that the sizzling fats come back up and infuse the food with additional flavour.
They shrink like a MoFo though!

*They were started from frozen

[ThePenIsMightier]

Hey, does anyone have what I assume is called a "temperature correction chart" that they have found to be reliable?
What I mean is let's say the recipe calls for 60 min at 275degF and for whatever reason, I can only get 225°F... How much longer should I cook it for? Or if the heat runs away to 325°F for example, how much less time?
Gnome sayin?!

I am smoking chicken thighs this evening! Yum. Been soaking all night & day in EyeTalian dressing. Going to try new charcoal called Nutrigrill and sauce half different from the other half.

[Buster]

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Hey, does anyone have what I assume is called a "temperature correction chart" that they have found to be reliable?
What I mean is let's say the recipe calls for 60 min at 275degF and for whatever reason, I can only get 225°F... How much longer should I cook it for? Or if the heat runs away to 325°F for example, how much less time?
Gnome sayin?!

I am smoking chicken thighs this evening! Yum. Been soaking all night & day in EyeTalian dressing. Going to try new charcoal called Nutrigrill and sauce half different from the other half.

Yous shouldn't be using time x temp calculations anyway. Just target temps with a probe.

[ThePenIsMightier]

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Yous shouldn't be using time x temp calculations anyway. Just target temps with a probe.

Fair, and I will. I'm just looking on future ways to stretch out cooks longer or cut them shorter.

[ThePenIsMightier]

Smoked chicken thighs.
I soaked 22 of them for about 18 hours in Italian Dressing and then seasoned half with one all-purpose spice and the other half with another and onto the 2 racks of the WSM.
Fuel was Nutrigrill charcoal which is really neat. Check it out:





It started holding 275° with zero issues, until I put the chicken on... Then more like a solid 200degF. Fail!
I had lots of extra time before guests arrived, but not a sous vide amount of time so I had to improvise and finish them on the grill. I used two different sauces and The Keg chicken/rib sauce with the Frag Out spice was the winner, although both were excellent.



In the end, it was grilled thighs as the smoke flavour was lost with the extra steps that weren't supposed to be there. They were absolutely amazing, but I can certainly do better and will try again another time.

[bulaian]

Big Boy Butcher paper is the Deal of the week at Barbecues Galore. 150' roll and 24" wide for $19.99, regular price is $39.99
https://barbecuesgalore.ca/products/...-butcher-paper

[sabad66]

The only good joke I saw today:
https://www.traeger.com/wood-pellets/weed

[ercchry]

Weber Kettle: the most versatile grill

[killramos]

Making some grill ribs.

Interesting problem, having a hard time holding the grill low temp enough with one burner on low. Might need to cycle it haha.

[suntan]

Global warming.