2020 Gratuitous Grilling/Griddlin/BBQ/etc. Thread

[hoosierdaddy1976]

Smoke ring is positive, looks a little dry, and not much bark. But, I can’t do brisket to my standards, so I shouldn’t remark on yours,

It was a bit on the dry side. I was weeding flower beds and spreading four yards of mulch this afternoon, too, so it didn't get as much attention as I would have liked. Cheap equipment makes temperature management difficult, too. As I said, things to work on.

 

[Rookie]

Also, you're not doing yourself a favor when you don't separate the point from the flat and make burnt ends.

 

[Vigilant]

It was a bit on the dry side. I was weeding flower beds and spreading four yards of mulch this afternoon, too, so it didn't get as much attention as I would have liked. Cheap equipment makes temperature management difficult, too. As I said, things to work on.

FIRST MISTAKE, BBQ and Grilling is an art. Lawn work and well, ANYTHING, besides drinking and maintaining(monitoring for you techies), temp is UNSAT.

 

[VUPDblue]

I just got a cheap one that I found at a second hand store. I’m gonna give it a go and see if it is something I will use.

 

[Vigilant]

I just got a cheap one that I found at a second hand store. I’m gonna give it a go and see if it is something I will use.

Bulldog Liquidators?

 

[VUPDblue]

You know it.

It’s branded “boss life” but it was new in the box, it works, and I gave $14 for it.

 

[Vigilant]

You know it.

It’s branded “boss life” but it was new in the box, it works, and I gave $14 for it.

middle finger smilie! Let me know how it works, the one I was perusing was quite a bit more.

 

[VUPDblue]

Haha I love bulldog. It’s like a treasure hunt for grownups.

I kept mulling over either the Joule or the Anova but wasn’t sold on the concept enough to drop nearly 2 bills on one. I’ll experiment with my $14 unit and upgrade if it’s something I’ll use regularly.

 

[Vigilant]

Remember when I said RICE?

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And YES, I defiled the remnants of this LOVELY filet with hot mustard. **** rice!!!!

 

[63PGP]

Got some things to work on for next time, but it was decent.

The rest of dinner was pretty tasty.

Ever since I ran across this article I've followed this method and the temps. The briskets have all been awesome.

https://blog.thermoworks.com/beef/thermal-tips-smoked-brisket/

 

[hoosierdaddy1976]

If I decide to get serious, I'll get myself a probe thermometer, I'm sure that will help. The wife and kids are bigger fans of chicken and steaks, though, so I don't know how far down the rabbit hole I will go.

 

[63PGP]

I don't use a thermometer like they show. Temp gauge on the lid of the smoker and an instant read thermometer.

https://www.amazon.com/Digital-Meat...sr=8-4&keywords=instant+read+meat+thermometer

 

[Hoosierdood]

4 hours at 250 degrees made a pretty good roast for lunch.

 

[Fargo]

If I decide to get serious, I'll get myself a probe thermometer, I'm sure that will help. The wife and kids are bigger fans of chicken and steaks, though, so I don't know how far down the rabbit hole I will go.

If you are around the south of Indy any time, send me a PM and I will give you a remote probe thermometer. I’ve gone down that rabbit hole to the point I have more than I use. Brisket really wants to hit around 203° internal temperature before you hit peak moistness and tenderness.

Was the brisket a whole packer or a trimmed flat? I’ve never been able to get a trimmed flat to come out without drying out a bit like yours did. I find the bigger whole Packers to come out the best.

 

[hoosierdaddy1976]

If you are around the south of Indy any time, send me a PM and I will give you a remote probe thermometer. I’ve gone down that rabbit hole to the point I have more than I use. Brisket really wants to hit around 203° internal temperature before you hit peak moistness and tenderness.

Was the brisket a whole packer or a trimmed flat? I’ve never been able to get a trimmed flat to come out without drying out a bit like yours did. I find the bigger whole Packers to come out the best.

Thanks for the offer, not down that way often but if so, I'll hit you up.

It wasn't a whole packer; it was in a 1/4 beef order I got in January. The butcher does it as half-of-a-half, so it was split and pretty well trimmed but did have some of the point on it, that section was better. I usually make a sweet and sour with it but wanted to give smoking a try.

 

[Vigilant]

Tonight’s dinner brought to you by the China Flu, aaaand:

[/URL][/IMG]No that we’ve heard from our sponsor, I give you the runt of the litter NY Strip from my last buy. Accompanied by Garlic Crostini’s Calabrese with a Balsamic reduction. May have drank a little too much Rye, and over cooked the strip slightly.

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pretty tasty, but the strip was a little tough. Put that on Mooresville Meat Market, there’s a reason they’re cheap. All in all, tasty. The longer I’m out of work, the lower my Whiskey gets, and the fatter I’m getting. What’s for dinner elsewhere on INGO?

 

[Vigilant]

Oh yeah, I really did cook this, the Big Green Egg is a requirement for ANY and ALL backyards, driveways, what have you.

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[Vigilant]

Nobody grilling on a Beautiful China Flu Sunday?

 

[gregkl]

Nobody grilling on a Beautiful China Flu Sunday?

i grilled a couple nice burgers. Added a slice of Swiss . Nothing fancy, but they were good!

 

[Vigilant]

i grilled a couple nice burgers. Added a slice of Swiss 燎. Nothing fancy, but they were good!

Well at least there’s someone. I bought some premade patties at Meijer the other day, they were Wahlburger Brand. They were actually ****ing delicious, although pricey at $8/4 patties. They were 5.3 each, brisket, Chuck, and sirloin I think. VERY good, but very lean as well so I cooked sparingly. They turned out EXCELLENT at medium, but dried out QUICKLY after that. That’s her problem though.