2023 Smoking/Grilling/Cooking thread

[BigRed]

Venison blackstrap going on in a bit.

Delicious.

Had my favorite assistant chef this evening...

 

[yeahbaby]

Pork tenderloin today. Apple and cherry wood smoked on the Weber Kettle


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View attachment 272758

No pics, but we did the same today for dinner! It was delicious.

 

[mikek]

Smash burgers off the griddle

 

[KG1]

Smash burgers off the griddle

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Looks tasty. You eat smash burgers at 4 AM?

 

[BiscuitsandGravy]

Going to sous vide some fresh gobbler breast for today... Pics forthcoming if I remember.

Fresh gobbler, sautéed asparagus and fresh morels.

Gobbler- Lemon pepper, sage and rosemary rub with melted butter sous vide for 2.5 hours at 145 deg... Cut with your fork yummy...

 

[mikek]

Looks tasty. You eat smash burgers at 4 AM?

Lol no that was last nights dinner

 

[d.kaufman]

Meatball subs for dinner tonight. Baked in oven 8 minutes, flipped and cooked another 8. Off to the crockpot on low for the next 4 hours in home-made sauce. My last jar from last year's crop

 

[Brandon]

Kroger had catfish fillets on sale. This is what we ended up with.

 

[HoughMade]

Smoked meatloaf- 2/3 hamburger, 1/3 ground pork with bacon, sautéed onions, and dry rub mixed in- one with sautéed jalapeños, one without. Also pork "panko" and eggs for a binder.

[ETA] All sautéing done in bacon grease.

 

[Cameramonkey]

OK. Wasnt sure whether to put this in first world problems or here.

So besides foil, what do you suggest for the "2" stage in 3-2-1 ribs? (I actually use 1-1-1)
Its 3 hours in smoke, 2 tightly wrapped in a foil pouch, 1 hour back in the smoker to get a crust.
Today I got to stage 2 and placed the two half racks on the foil on a jelly roll pan. I picked up the smoker rack and water was pouring out of a hole in the bottom of the foil. OK, try again.

I redid it and it seemed ok. Opened the smoker door a few minutes later to check something and I saw water dripping off the pouch. Apparently I poked a hole again. Seems like this happens about every other smoke session.

Ideas for that "sealed" braising stage that doesnt involve a foil pouch or disposable foil trays? I'm running about 275-300* and its a Bradley smoker, so the basket is about 9 1/2" x 10" of space to work with. A metal pan with a tight fitting metal lid?

 

[d.kaufman]

OK. Wasnt sure whether to put this in first world problems or here.

So besides foil, what do you suggest for the "2" stage in 3-2-1 ribs? (I actually use 1-1-1)
Its 3 hours in smoke, 2 tightly wrapped in a foil pouch, 1 hour back in the smoker to get a crust.
Today I got to stage 2 and placed the two half racks on the foil on a jelly roll pan. I picked up the smoker rack and water was pouring out of a hole in the bottom of the foil. OK, try again.

I redid it and it seemed ok. Opened the smoker door a few minutes later to check something and I saw water dripping off the pouch. Apparently I poked a hole again. Seems like this happens about every other smoke session.

Ideas for that "sealed" braising stage that doesnt involve a foil pouch or disposable foil trays? I'm running about 275-300* and its a Bradley smoker, so the basket is about 9 1/2" x 10" of space to work with. A metal pan with a tight fitting metal lid?

Sounds like you need to quit man handling them ribs in the foil....lol.

When I use foil for a wrap I use a double layer of HD foil. Lay it on a cookie sheet and transfer ribs to it. Gently fold up to make a pouch. Add my liquid then fold over and crimp, making a tent. Never had an issue with bones puncturing the foil that way.

 

[Cameramonkey]

Sounds like you need to quit man handling them ribs in the foil....lol.

When I use foil for a wrap I use a double layer of HD foil. Lay it on a cookie sheet and transfer ribs to it. Gently fold up to make a pouch. Add my liquid then fold over and crimp, making a tent. Never had an issue with bones puncturing the foil that way.

I dont think it was bones. it could be that I put the foil on the rack first. Might try the cookie sheet direct then lift the tent onto the rack.

But starting to look for an appropriate sized cake pan/metal lid to try.

 

[BigRed]

OK. Wasnt sure whether to put this in first world problems or here.

So besides foil, what do you suggest for the "2" stage in 3-2-1 ribs? (I actually use 1-1-1)
Its 3 hours in smoke, 2 tightly wrapped in a foil pouch, 1 hour back in the smoker to get a crust.
Today I got to stage 2 and placed the two half racks on the foil on a jelly roll pan. I picked up the smoker rack and water was pouring out of a hole in the bottom of the foil. OK, try again.

I redid it and it seemed ok. Opened the smoker door a few minutes later to check something and I saw water dripping off the pouch. Apparently I poked a hole again. Seems like this happens about every other smoke session.

Ideas for that "sealed" braising stage that doesnt involve a foil pouch or disposable foil trays? I'm running about 275-300* and its a Bradley smoker, so the basket is about 9 1/2" x 10" of space to work with. A metal pan with a tight fitting metal lid?

I recommend paper wrap...

 

[Cameramonkey]

I recommend paper wrap...

I use that for some things. but not the "2" stage, which is braising/steaming. I dont think the paper will hold the water?

 

[BigRed]

I use that for some things. but not the "2" stage, which is braising/steaming. I dont think the paper will hold the water?

You may want to give it a go and see what you think.

I thought the same thing, but quality butcher paper surprised me. I've not used foil for "2" since.

Lots of options out there though.....and one of the best things about smoking experimenting!

 

[Cameramonkey]

I'll give that a try. I have some paper. still going to look for a pan too, since thats a reusable item.
Edit: taking it out of the foil, I managed to poke another small hole. SMH

 

[BigRed]

I'll give that a try. I have some paper. still going to look for a pan too, since thats a reusable item.

I am interested in hearing how it works!

 

[Jaybird1980]

I always use the HD foil.

I have used the aluminum disposable roasters with foil sealing the top before.

 

[planedriver]

Two layers of pink paper covered in HD foil to keep the paper in contact with the meat.

 

[Hoosierdood]

I never wrap my meat.