Smokers, grills, and BBQs. What are you cooking?

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Originally Posted by TBS

We all need grilled peaches…

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Right?

Just got a Camp Chef SG24. Wow. Why did I wait so long? Reverse seared the best steak of my life last night. That is all.

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Originally Posted by shroom

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What time do you want us over?

Most excellent looking vittles Mr Shroom.

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Originally Posted by schindlerpiste

I placed mine in the smoker about 10 PM last night and it was done at 2:15. Traeger set to 225. I let it sit for an hour before shredding. I shredded only what we needed and will have leftovers

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I’m always hesitant to try overnight smoking because of bears. I’m our neighborhood, we currently have at least one juvenile (severely pruned out cherry tree a few weeks ago :( ) and a momma bear with twins.

Yum. Cochinita Pibil?

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Originally Posted by shroom

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On fire.

However, our restaurateur friend stole the show with grilled prawns and a salsa dipping sauce; Thai style. Ridiculous. https://uploads.tapatalk-cdn.com/202...9ed2cda0f7.jpg

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no pictures of that dish?

I’m trying to make some Al Pastor - prepped it last night, threw it on the WSM this morning.

However….. I bought and used a product called Sazon Goya con Achiote which I thought was Achiote powder (never cooked with it before)… but it turns out it’s like 95% MSG and 5% Achiote -
Being an angledust fan, I’m rolling with it… So I’ve either ruined dinner or I’ve made something great. I’ll know in a few hours.


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I have a 3 pound chuck roast and some people coming over for a BBQ tomorrow evening. The new Camp Chef pellet grill has the digital probes and wifi control etc.

Every recipe says do XYZ for 2 hours and then do this for 2 hours and then wrap in foil for 2 hours etc.

I kinda have some shit to do tomorrow. Couldn't I just do this thing low and slow for like 6+ hours while monitoring the probe temp from my phone? I'm gonna put a nice dry rub on it first thing tomorrow AM.

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Originally Posted by Whiteroom_Guardian

I have a 3 pound chuck roast and some people coming over for a BBQ tomorrow evening. The new Camp Chef pellet grill has the digital probes and wifi control etc.

Every recipe says do XYZ for 2 hours and then do this for 2 hours and then wrap in foil for 2 hours etc.

I kinda have some shit to do tomorrow. Couldn't I just do this thing low and slow for like 6+ hours while monitoring the probe temp from my phone? I'm gonna put a nice dry rub on it first thing tomorrow AM.

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I don't see why not. I think a lot is going to depend on the fat content, you don't want it to dry out. I'd wrap it for at least the last couple of hours.

I'd wrap it after 3 hours. I've done slow and low chuck and love it. Are you making pulled meat? Or deconstructed pot roast? I make the latter, and you don't have to cook it to 203°. I catch the drippings and make gravy after I separate it. Then chef's choice of potatoes and veges. If you put carrot, celery, and onion in the pan at 3 hours when you wrap it, they come out nice. Or can do from beginning to get a little color on them. Grilled potato slices are one of many potato styles that work well with grilled pot roast. If you don't feel like steaming up the kitchen with garlic mashers. It's really good with new potatoes once those are in season. I fucking love grilled pot roast with new potatoes.

And by wrap, I mean tightly cover the roasting pan I set it in on the cold side of the grill.

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First attempt smoking corned beef to make pastrami. Way overshot the temp because it was that kind of day. And it was the first time using smoke on a gas grill, so I don't have that dialed in.. I need a good holder for the chips. I refuse to use aluminum foil. Also, I was worried about drips. So I put it on a tack in a pan on the grate. I totally could have gone painless for the first three hours.

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Pork and peach

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Originally Posted by riser4

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First attempt smoking corned beef to make pastrami. Way overshot the temp because it was that kind of day. And it was the first time using smoke on a gas grill, so I don't have that dialed in.. I need a good holder for the chips. I refuse to use aluminum foil. Also, I was worried about drips. So I put it on a tack in a pan on the grate. I totally could have gone painless for the first three hours.

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Don’t use chips. Use chunks

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Originally Posted by irul&ublo

Don’t use chips. Use chunks

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I don't know how to use those properly on a gas grill either.

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Originally Posted by riser4

I don't know how to use those properly on a gas grill either.

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Get a smoker box. Place in a position over burner where they smolder, but not burn hot. Move if necessary to a cooler spot. You can also wrap loosely in foil land place in box to keep from flaming.

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Originally Posted by irul&ublo

Get a smoker box. Place in a position over burner where they smolder, but not burn hot. Move if necessary to a cooler spot. You can also wrap loosely in foil land place in box to keep from flaming.

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Thanks, those didn't come up for some reason when I was googling about this. I'm afraid pastrami might turn into an obsession.

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Originally Posted by riser4

Thanks, those didn't come up for some reason when I was googling about this. I'm afraid pastrami might turn into an obsession.

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You need some pellets and one of these. Use a torch to get is started. Lay in flat on your grill. Indirect your meat.

Or buy a smoker.
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I just put the chunks directly on my grill. No box, no foil. Nothing.


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