2023 Smoking/Grilling/Cooking thread

[BigRed]

Trying out the new grill for Father's Day (just a cheap charcoal one, but i am happy); thought I had two packs of skirt steak in the freezer but had to do one flank steak instead. Either way, they'll be tacos soon.
View attachment 282510

I'll take anything charcoal over gas anytime.

 

[BigRed]

I got them amongst a bunch of other meat and seafood from Wild Fork Foods online. They're in Illinois.

So far everything has been really good and plan on placing another order soon.

They deliver to your door for $5.95. First order shipping is free and also got 20% off on order over $150 & free shipping. Optional tip for driver as I could order right now and have it before noon tomorrow. Comes packaged very well with dry ice and a nice reusable thermal bag/s. Everything Is flash frozen.

I think I'm gonna try the Ostrich filets next order.

I have zero affiliation with the company

Ostrich Fillets

We have partnered with Fossil Farms to bring you the most exquisite and healthy proteins. Our naturally raised Ostrich is the healthiest red meat alternative. Boasting more health benefits than skinless chicken breast and turkey, Ostrich is 99% fat free. Fossil Farms Ostrich is fed an all...

wildforkfoods.com

LMK how that ostrich goes.

 

[d.kaufman]

LMK how that ostrich goes.

Will do. I like trying new things when it comes to grilling

 

[BigRed]

Will do. I like trying new things when it comes to grilling

Neighbor has another Chihuahua if interested.

Free for you.

 

[d.kaufman]

Neighbor has another Chihuahua if interested.

Free for you.

Who's to say I haven't already tried it

 

[Rookie]

I'm interested in chihuahua as well. Post an auction in the classifieds.

 

[Caleb]

Neighbor has another Chihuahua if interested.

Free for you.

Been a while since I've had a kabob...

 

[Caleb]

First smoke in the weber it smells amazing! Question though, what temp do you guys pull the brisket off and wrap it? What temp do you guys cook it too?

 

[BigRed]

First smoke in the weber it smells amazing! Question though, what temp do you guys pull the brisket off and wrap it? What temp do you guys cook it too?


View attachment 282775

I usually run a full packer. I usually try to keep the smoker no hotter than 220 - 225.

I wrap when it hits the stall.... This seems to usually take place around 155 / 160 internal.

I let it run until the internal temp gets to 205. Test temp in different areas.

After that, it sits in the cooler for several hours before it gets touched. Letting it rest / redistribute is a big deal.

I would expect the guidelines are similar for a flat only.

Good luck!!!

 

[Caleb]

Currently have the weber running at 228⁰ and meat probe is saying we are at 106⁰ internally

 

[BigRed]

Currently have the weber running at 228⁰ and meat probe is saying we are at 106⁰ internally

Right on target.

Make sure you send out an announcement when it gets pulled for the cooler so all of INGO can head over to try it.

 

[Rookie]

I run 250 to 160-165 and pull at 203. If I'm wanting to speed up the cook, I'll bump to 275 after the wrap.

 

[cg21]

Frog legs tonight.salt & pepper A pan full of butter with an excessive amount of fresh garlic ? We shall see how it goes.

 

[d.kaufman]

Was gonna do some ribeye filets and jumbo shrimp tonight but the skies are telling me different

 

[KG1]

Was gonna do some ribeye filets and jumbo shrimp tonight but the skies are telling me different

Bummer. That sounds good.

 

[Caleb]

Was gonna do some ribeye filets and jumbo shrimp tonight but the skies are telling me different

Ah...just send it, it will be all good

 

[d.kaufman]

Ah...just send it, it will be all good

Grill going. Looks like hopefully just some sprinkles

 

[cg21]

They were ok will fry next go around. They are way to fun to hunt to not find a good way to cook them lol

 

[Caleb]

I'm seriously impressed how well the weber is smoking meat! The old waltart special could have never been able to pull this off!

 

[Hoosierdood]

I'm seriously impressed how well the weber is smoking meat! The old waltart special could have never been able to pull this off!

View attachment 282805

The next thing that will impress you is how well your cook goes when you STOP OPENING THE LID! Seriously, dont open it. No matter how bad you want to look. Read your probes, adjust vents as necessary. When it hits the stall, only open it as much as necessary to wrap it. Then don't open it again until it is done.