2022 Official Gratuitous Grilling/BBQ/Cooking Thread

[mike4sigs]

Four Hours @ just under 300 degrees on the Kettle

 

[markholst]

Been out of the smoking game for many years after my offset stick burner rusted out. Got the itch recently and picked up a Pit Barrel Cooker. Was wanting something I could move into the garage easily. Bonus is it doesn't take up much room.

Adding pics of a couple chickens and a butt made on it this weekend. Thing works REALLY well. Juiciest chicken I have ever had. I'm a little out of practice, but this little drum cooker basically runs itself and is nearly hands-off.

 

[Refrigerator27]

7lb Pork Butt at 225° for 11 hours on Pit Boss Pellet grill. No wrap, only seasoned with salt and pepper.

 

[chezuki]

Street tacos tonight.

 

[Jaybird1980]

Grilled some strips and shrimp on the gasser.

 

[flyingsquirrel]

Grilled some strips and shrimp on the gasser.

View attachment 204880

Can't fool me. That's chopped up snake.

 

[BigRed]

Youngest has moved out like a good young adult does.

She never grilled, but says she really misses grilled food. She's been looking at grills, but inventory is short and prices are high.

So today I pulled out an old Weber gas grill that I've had for over 20 years and have not fired up in at least 5 (still prefer charcoal). Cleaned it up and tested it...still runs like a top.

Dropping it off for her to borrow it so she can learn some things and figure out what she wants.

The bonus? She's going to grill dinner for us tomorrow.

FWIW, still a fan of Weber's stuff across the board.

 

[Mitch B]

4 butts today!

Fat separator comes in clutch!

Sent from my iPhone using Tapatalk

 

[BigRed]

Been out of the smoking game for many years after my offset stick burner rusted out. Got the itch recently and picked up a Pit Barrel Cooker. Was wanting something I could move into the garage easily. Bonus is it doesn't take up much room.

Adding pics of a couple chickens and a butt made on it this weekend. Thing works REALLY well. Juiciest chicken I have ever had. I'm a little out of practice, but this little drum cooker basically runs itself and is nearly hands-off.

I keep looking at these...Sounds like they work VERY well.

 

[klausm]

I keep looking at these...Sounds like they work VERY well.

my son swears by his

 

[BigRed]

my son swears by his

I swear by my smoker too, but I still like it.

 

[klausm]

I swear by my smoker too, but I still like it.

cut back on the bourbon, you will swear less

 

[BigRed]

cut back on the bourbon, you will swear less

What would the point of that be?

 

[Ingomike]

 

[wagyu52]

24 hrs ago this chicken and 62 of its friends where walking around, yesterday was a big day!
My son took this one home and into the smoker today, said it was beyond delicious

 

[Bill2905]

After several years of reading and thinking about it, I smoked my first brisket on the Traeger pellet grill today. It was a 3.5 lb flat cut. Total time on the grill was 9 hours at 225F. Maybe a tad dry but really good flavor and texture. We will enjoy it tomorrow and any leftovers will end up in a pot of chili.

 

[Bill2905]

Question for the brisket experts;

My local Meijer has some 16 lb packers for $4.99/lb. It's a good price compared to $11/lb for small flat cuts at the butcher shop but it's a lot of meat for for three of us.

Would it be reasonable to separate the point from the flat and then cut the flat into two pieces? I would freeze all three pieces for future use and would make burnt ends with the point. Any thoughts?

 

[Jaybird1980]

Question for the brisket experts;

My local Meijer has some 16 lb packers for $4.99/lb. It's a good price compared to $11/lb for small flat cuts at the butcher shop but it's a lot of meat for for three of us.

Would it be reasonable to separate the point from the flat and then cut the flat into two pieces? I would freeze all three pieces for future use and would make burnt ends with the point. Any thoughts?

I am far from a brisket expert, but I have separated the point and flat before. You do lose quite a bit of weight from trimming it, so the by the pound price does end up higher than the $5

 

[Rookie]

I would cook it all at once, portion what you want, and store/freeze it in food saver bags. When you're ready, throw the bag in hot water until it's reheated.

 

[BigRed]

I would cook it all at once, portion what you want, and store/freeze it in food saver bags. When you're ready, throw the bag in hot water until it's reheated.

This.

When you pack it, include the "juices/fat" in the bags.