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Gratuitous Grill Thread 2014
- Thread starter superjoe76
- Start date
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Hey! I have a grill! I'm pretty sure I was the one who put these on our Traeger!
Hey! I have a grill! I'm pretty sure I was the one who put these on our Traeger!
Where's the meat??
steveh_131
Grandmaster
suuuure you do. go cook some more pig in your trash can smoker!
Hey! I have a grill! I'm pretty sure I was the one who put these on our Traeger!
that's just like a woman, to post veggies in a grill thread
femurphy77
Grandmaster
femurphy77
Grandmaster
Did see a big green egg at auction out in Greencastle yesterday, wasn't able to go but I hope someone picked it up for cheap!!
Hey! I have a grill! I'm pretty sure I was the one who put these on our Traeger!
Looks like what they were grilling at my Uncle's house today, except they had chicken on the kabobs as well.
As long as you believe it, right?
Just saying what I've made on this grill is better than the one I just gave away.
Where's the meat??
/sigh
The first time we used our grill.... chicken bodies, as Kira calls them!
Yummy Rosemary Tri-tip
Our first attempt at brisket...
That sounds about delicious!
I just got a chargriller with a side box, this is only the third week ive had it. So far, ive grilled NY strips and pork spare ribs the first weekend.
This past weekend, I picked up 10lbs of boston butt. Made a great mop for it too. Its probably similar to what everyone uses, cider vinegar, salt, pepper, brown sugar and cayenne pepper. Smoked it for 12 hours at 200ish with a mix of hickory and apple wood, pouring the mop over it every hour. Man it was DELICIOUS! Sorry I don't have photos.
This past weekend, I picked up 10lbs of boston butt. Made a great mop for it too. Its probably similar to what everyone uses, cider vinegar, salt, pepper, brown sugar and cayenne pepper. Smoked it for 12 hours at 200ish with a mix of hickory and apple wood, pouring the mop over it every hour. Man it was DELICIOUS! Sorry I don't have photos.
steveh_131
Grandmaster
S
I finally smoked this pork loin last night.
Took about 4 hours at 225 degrees, apple wood chunks for smoke. I smoked it until it hit 145 internal and pulled it off, wrapped it in foil and in a towel and let it rest for 30 minutes.
It turned out quite delicious. I carved it into pork chop size chunks and they were more tender and juicy than any pork chop I've ever grilled. There was also a good sized chunk that had more of a pulled pork consistency, it was near the bone. Also delicious.
I finally smoked this pork loin last night.
Took about 4 hours at 225 degrees, apple wood chunks for smoke. I smoked it until it hit 145 internal and pulled it off, wrapped it in foil and in a towel and let it rest for 30 minutes.
It turned out quite delicious. I carved it into pork chop size chunks and they were more tender and juicy than any pork chop I've ever grilled. There was also a good sized chunk that had more of a pulled pork consistency, it was near the bone. Also delicious.
Made my first brisket this past Sunday.
Started with a 6 lb flat on Saturday night. Put some olive oil one it, and then rubbed it with a basic dalmation style rub. Wrapped with foil and in the fridge overnight.
The next morning I got up, pulled the brisket to let it warm up, and started the smoker at 7AM. Brisket when into a 225 degree smoker w/ hickory and some mesquite at 8 AM. It was in there for about 5 hours when I noticed I had hit a stall at 174. I had a deadline (ie hungry family expecting something for dinner) so after almost 2 hours at 174, I bumped the temp up to 250, and it came out of the stall and climbed up again. I wanted to try for a crispy bark so I bumped the temp up to 300 for the last 1/2 hour or so.
The results were pretty good. Cut easily, fairly crispy bark, and fairly juicy. My only complaint was the bark was just a bit to salty for me. It was pretty good though. In fact, there was basically none left once dinner was over so I would call it a success.
I've got a few things I want to try for next time.
1) No bumping temp. Its done when its done.
2) Maybe a brine over night, no rub overnight.
3) Injection w/ low sodium beef broth.
4) rub right before being put on.
5) maybe less salt in rub? or more brown sugar?
6) start with a full brisket, or at least the point/flat end.
yeah, just a few things
Started with a 6 lb flat on Saturday night. Put some olive oil one it, and then rubbed it with a basic dalmation style rub. Wrapped with foil and in the fridge overnight.
The next morning I got up, pulled the brisket to let it warm up, and started the smoker at 7AM. Brisket when into a 225 degree smoker w/ hickory and some mesquite at 8 AM. It was in there for about 5 hours when I noticed I had hit a stall at 174. I had a deadline (ie hungry family expecting something for dinner) so after almost 2 hours at 174, I bumped the temp up to 250, and it came out of the stall and climbed up again. I wanted to try for a crispy bark so I bumped the temp up to 300 for the last 1/2 hour or so.
The results were pretty good. Cut easily, fairly crispy bark, and fairly juicy. My only complaint was the bark was just a bit to salty for me. It was pretty good though. In fact, there was basically none left once dinner was over so I would call it a success.
I've got a few things I want to try for next time.
1) No bumping temp. Its done when its done.
2) Maybe a brine over night, no rub overnight.
3) Injection w/ low sodium beef broth.
4) rub right before being put on.
5) maybe less salt in rub? or more brown sugar?
6) start with a full brisket, or at least the point/flat end.
yeah, just a few things
Not a bad first try. I've probably done over 100 packers and have it down pretty well. My rub is the Aaron Franklin extremely simple 50/50 (by weight) salt and pepper although his pepper is a special grind and blend, regular restaurant style black pepper works pretty good. I've tried several different rubs and such and always go back to 50/50 salt and pepper and throw a dash of garlic powder. Remember to watch the sweet with brisket or beef in general, too much and it's meh IMO. I've injected and personally I don't think it has enhanced flavor or juiciness at all. A full packer is easier to cook than just a flat and you will get to make burnt ends with the pointMade my first brisket this past Sunday.
Started with a 6 lb flat on Saturday night. Put some olive oil one it, and then rubbed it with a basic dalmation style rub. Wrapped with foil and in the fridge overnight.
The next morning I got up, pulled the brisket to let it warm up, and started the smoker at 7AM. Brisket when into a 225 degree smoker w/ hickory and some mesquite at 8 AM. It was in there for about 5 hours when I noticed I had hit a stall at 174. I had a deadline (ie hungry family expecting something for dinner) so after almost 2 hours at 174, I bumped the temp up to 250, and it came out of the stall and climbed up again. I wanted to try for a crispy bark so I bumped the temp up to 300 for the last 1/2 hour or so.
The results were pretty good. Cut easily, fairly crispy bark, and fairly juicy. My only complaint was the bark was just a bit to salty for me. It was pretty good though. In fact, there was basically none left once dinner was over so I would call it a success.
I've got a few things I want to try for next time.
1) No bumping temp. Its done when its done.
2) Maybe a brine over night, no rub overnight.
3) Injection w/ low sodium beef broth.
4) rub right before being put on.
5) maybe less salt in rub? or more brown sugar?
6) start with a full brisket, or at least the point/flat end.
yeah, just a few things
I very rarely put on the rub and let it sit overnight, I simply don't have the room to let a 12+ lb packer sit in the fridge overnight. Also give pecan wood a try, not sure what you used but it's my go to for brisket.Not a bad first try. I've probably done over 100 packers and have it down pretty well. My rub is the Aaron Franklin extremely simple 50/50 (by weight) salt and pepper although his pepper is a special grind and blend, regular restaurant style black pepper works pretty good. I've tried several different rubs and such and always go back to 50/50 salt and pepper and throw a dash of garlic powder. Remember to watch the sweet with brisket or beef in general, too much and it's meh IMO. I've injected and personally I don't think it has enhanced flavor or juiciness at all. A full packer is easier to cook than just a flat and you will get to make burnt ends with the point
awesome, great info, Thanks!! Do you ever brine your brisket?
No, never have. Never have actually brined any beef although I have soaked a few corned beef flats in fresh water to make pastrami
Using an egg I have never noticed anything I have brined to be any juicier or more flavorful. I smoke turkey breasts (on the rib cage) all the time and spatchcock chickens and they all come out just as good without brining.
...little do you know...
