2013 Gratuitous Grill Thread

[Caleb]

Just finished today.

I'm jealous!

 

[KLB]

I'm jealous!

I just want to use the damned thing! My wife is driving me nuts...Wait, that is all the time.

Wednesday it will finally get used for the first time.

 

[Caleb]

Make it Thursday and I'll bring some local brew from Nashville... :P

 

[Clay]

yeah thats pretty freakin fantastic right there!!!!!!!!!

 

[Caleb]

Ok, I was with my grandparents shopping at a certain store...and we got a 20 pound pork butt at a really good deal, so that is what I'm cooking this weekend. I'm going to smoke it for 4 hours or so, then put it in the oven for the remaining 8-10 hours.

 

[ddavidson]

 

[Caleb]

Back at the smoker again, getting it ready for 20 pound pork butt! Always making me hungry!

 

[bobbittle]

OK, it is more of an oven and kettle, and it is my fathers, not mine but I cooked the Pizza. That counts for something, right? We made 2 pizza's in the initial attempt. Both came out great but next time we think the crust needs to be prre-tosted before adding anything. the pizza's made in the oven also had crusts that didn't get crispy so it may have been the crust. The 15 gallons of chili (50+ people had eaten out of it before the pic of the inside of the pot was taken) was spot on great..

Get those silly pizza pans out of there and cook directly on the brick in front of the fire. It will be sooooo much better.

7 1/2 isn't nearly long enough. Another 4 hrs would and it would have been much better. It has to be at temp long enough to break down the connective tissue.

It's all about the temp....how long it takes to get there is (nearly) irrelevant. I've had perfect butts in under 8 hours and some take 10-11. Each one is different.

 

[Caleb]

Get those silly pizza pans out of there and cook directly on the brick in front of the fire. It will be sooooo much better.



It's all about the temp....how long it takes to get there is (nearly) irrelevant. I've had perfect butts in under 8 hours and some take 10-11. Each one is different.

Last time I did pulled pork, it wasn't fork tender...the smoker wasn't behaving and spiked up to 400 or so...but I think I figured it out... the smoke isn't quite sealed, so opening up intake just brought in too much air.

 

[chezuki]

It's all about the temp....how long it takes to get there is (nearly) irrelevant. I've had perfect butts in under 8 hours and some take 10-11. Each one is different.

Over a 9 year career, I have personally smoked more than a half million pounds of pork butt. I assure you, time is as critical as temperature to achieve the correct texture. You can get butts to 190* in a couple hours, but if the collagen and connective tissue don't have time to break down, and the fat hasn't rendered, you will have a tough rubbery disaster.


I will agree that the time needed can vary greatly from butt to butt. I've seen some done in 9 hrs and others take as long as 14hrs (I'm referring to smoking at 225*, I know it can be done quicker at a higher temp, but you WILL lose yield, and that's money down the drain.)

 

[jetmechG550]

Another 65lbs of Boston Butt down this weekend and many happy faces. If anyone has kids at PCMS in the Guys and Dolls Swing Choir, I supplied the pulled pork or the cast dinner Saturday between shows.

 

[chocktaw2]

That's a lot of pork.

152 lbs. of pork, everyday 7 days a week.

 

[Caleb]

Pork was awesome! Unlike my attempt with the pork shoulder, the pork came apart so much easier and was tastier as well. Things I did differently: 1) cooked it longer at a steady 225 degrees, 2) instead of resting wrapepd up in foil in the oven for 2 hours, I let it rest for a half hour wrapped in foil and put it in the fridge. I also put rub on it where the shoulder I did not...

I fed an army!

 

[chezuki]

That's a lot of pork.

152 lbs. of pork, everyday 7 days a week.

Lol, I wasn't messing around, and my math was rather conservative.

8 butts per case, cases averaged 80lbs

Minimum of 2 cases smoked per night, and a minimum of 5 days worked per week = 1600lbs smoked per week.

1600x52 = 83,200lbs smoked per year

83,200lbs x 9years = 748,800lbs. That's a lot of pig.

 

[mrjarrell]

If you're looking to grill something, try a turkey. (Grill, not smoke). Here's a recipe from Chris Lilly, a grill and smoke master. After all this is a thread about grilling.

Chris Lilly's Charcoal Grilled Turkey with Fresh Herb Butter | Grill Grrrl Blog: Grill Girl, Big Green Egg Recipes, Healthy Grilling Recipes, Tailgating Recipes, Paleo Recipes

 

[ddavidson]

You could do everything Chris Lilly did but smoke it if you want. I haven't tried smoking a turkey but have heard that smoking at 300+ is the best way to do it. And I would definitely cut it down like he did there. Actually, I might just try it but my smoker doesn't really like to get that hot. It really rides well at 250 so I'd have to add lots of hot coals to it probably.

 

[Caleb]

You could do everything Chris Lilly did but smoke it if you want. I haven't tried smoking a turkey but have heard that smoking at 300+ is the best way to do it. And I would definitely cut it down like he did there. Actually, I might just try it but my smoker doesn't really like to get that hot. It really rides well at 250 so I'd have to add lots of hot coals to it probably.

Try lump coal or just use wood chunks....my smoke will go to 450 if I don't keep an eye on it

 

[Caleb]

Smoking some apple glaze pork ribs! Another hour and we'll see how she be!

 

[phylodog]

I tossed three whole chickens into some brine last night and they'll get some smoke on the BGE tomorrow.

 

[w_ADAM_d88]

I know the title states 2013, but figured we could just keep this rolling. Just recently got a new grill with a smoke box and decided to give the smoker a whirl. 14 pound turkey, put it on about 08:30 yesterday and smoked it for about 10 hours. Best turkey I've ever had and beautiful smoke ring. And yes, I did start drinking beer at 08:30.