The BBQ and Smoking Thread

[ThePenIsMightier]

A tiny update...
So, MrsVajMightier suggested that this flavour would be perfect for a "beef on a bun" type of thing. Not a hot beef sandwich and not a beef dip, but that thing I think people call "beef on a bun". I think you know.
So I sandwich sliced all of the smaller roast and we made those and fuck me - redemption! Delicious and not a chewy mess.

[Buster]

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A tiny update...
So, MrsVajMightier suggested that this flavour would be perfect for a "beef on a bun" type of thing. Not a hot beef sandwich and not a beef dip, but that thing I think people call "beef on a bun". I think you know.
So I sandwich sliced all of the smaller roast and we made those and fuck me - redemption! Delicious and not a chewy mess.

That's not what she meant when she asked me for a beef in her bun.

[ThePenIsMightier]

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That's not what she meant when she asked me for a beef in her bun.

I think you know.

[killramos]

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I think you know.

You know he knows…

[killramos]

Well. Went to the store determined to make a home cooked meal tonight.

Was very disappointed by the steak selection. But… they did have AAA Atriploin roasts for a very reasonable price.





2 Chonk steaks later… heavily seasoned with S&P.

Setup grill for indirect heat, about 500F in the dome. Brought steaks to 125C with one flip just to ensure evenness.

Finished up with a solid broil all around on the 1800 degree sear station…



After a 20 minute rest these babies were done. Just on the med rare side of medium for these, very even edge to edge.

Supplemented with a twice baked potato and some oyster sauce broccolini for some umami on the side. Solid dinner.

[Buster]

Thanks for the invite

[killramos]

I thought your thing was to not show up when invited?

[Buster]

Except I'm not drunk

[ExtraSlow]

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Except I'm not drunk

Growth mindset buddy.

[killramos]

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Except I'm not drunk

That’s too bad. You would be if you were here.

I also have wine.

[killramos]

Todays endeavour. Wings


Dusted in salt, sugar, paprika, ancho, garlic, pepper

Tossed on the grilled indirect at ~400 for 45 minutes.


Finish off over full fire to get some Color and render out the fat


Casual pub night

[ThePenIsMightier]

^Those look fuckin near perfect!
I've been dying to dive back into wings because I made hilarious mistakes on a huge batch once.

[killramos]

Indirect makes them pretty fool proof.

Tasty fuckers

[Buster]

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Indirect makes them pretty fool proof.

Tasty fuckers

Language please

[ThePenIsMightier]

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Indirect makes them pretty fool proof.

Tasty fuckers

It was hilarious when I did it. I should have dumped the entire bowl of wings onto the grill and instead I was picking them out 1 by 1 which meant the first one was incinerated by the time I got the last one out and it was all downhill from there. So LoL!!


In other news, I don't know what kind of Steak God's dad I fucked to win at life today, but holy Jeebus, did this ever turn out perfect!! AAA strip loin on sale at Safeway and I was out of Montreal, so I simply did ground S&P on them plus garlic powder on one side and Cattle Boyz sauce on the other.
But I think the real secret was the coal blend between Weber briquettes, old leftover coals and Jealous Devil but the chimney ran away on me and I ran short on coal, so I was worried that it wasn't going to sear so then I fired up the Summit and etc etc etc. I rescued it.

In the end, the charcoal flavour carried through so incredibly better than any other time I've done this and everything was unbelievable. I did too many thing differently all at once, so it's hard to say what the dominant force was, but wow - it was winning.

Here's a shitty picture from the dark. LoL!

[killramos]

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Language please

[killramos]

Today’s mission… Ribs!


Applewood smoked, plan is 225 for 4 hours then start some spritzing. Goal is to really let the bark setup on these. Also not going to wrap. Maybe that’s a mistake but I’m feeling adventurous

[Buster]

Those fuckers are going to be good

Also that kamado looks quality.

[killramos]

Really like the Kamado.

Overall I find the charcoal bbq to be a lot more fun overall, and I can’t even question the results.

Ribs should be tasty.

[ercchry]

Those are gonna get very dark! I’d recommend not adding any more wood after the first 90min