Gratuitous Grill Thread 2014

[forgop]

those who live in apartments and don't have a woman to use it

FIFY

D)

 

[forgop]

Back on target of manly meat grilling goodness

I made hamburgers on my new Weber. $800 grill tastes much better than $400 grill.

 

[cmr13]

Some of my extended family went to my Grandpa's house tonight. He grilled chicken, burgers, and brats. It was all good.

 

[Pami]

Perhaps we need a "Gratuitous Oven-Roasting/Baking" thread!

Yes, for the women folk!

Hey! I have a grill! I'm pretty sure I was the one who put these on our Traeger!

 

[lovemywoods]

Hey! I have a grill! I'm pretty sure I was the one who put these on our Traeger!

Where's the meat??

 

[forgop]

Where's the meat??

This

Failure to put meat on a grill isn't grilling.

 

[steveh_131]

Hey, I have friends who are women!

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]

Back on target of manly meat grilling goodness

I made hamburgers on my new Weber. $800 grill tastes much better than $400 grill.

As long as you believe it, right?

 

[femurphy77]

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!!

 

[cmr13]

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.

 

[forgop]

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.

 

[Pami]

Where's the meat??

This

Failure to put meat on a grill isn't grilling.

/sigh

The first time we used our grill.... chicken bodies, as Kira calls them!

Yummy Rosemary Tri-tip

Our first attempt at brisket...

 

[church]

I hard boiled some eggs, rolled out sausage until it was about 1/8" think wrapped it around an egg making sure to cover whole egg and then wrapped some bacon around that. Set in fridge for a couple hours then put on the smoker @ 225° for around 4 hours.

That sounds about delicious!

 

[church]

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.

 

[steveh_131]

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.

 

[Clay]

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

 

[jetmechG550]

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

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 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.

 

[Clay]

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 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.

awesome, great info, Thanks!! Do you ever brine your brisket?

 

[jetmechG550]

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.

 

[Caleb]

FIFY

D)

...little do you know...