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

Grill came today and the boy and I just finished assembling it. Nice little unit.

The 3 burners do run front-to-back, not side-to-side like their old grills did, so I'm glad I picked it. There is a tube in the back connecting the 3 so that once the left one is lit the others light up as well. It only has a few flame outlets so won't crank out much heat if I turn the middle burner off.

I turned it on high to burn off the shipping oils, etc. and within 10 minutes it hit ~650deg. This will do. Thanks for the recommendation, fellow maggots!

Nice.

Funny, the one I have at the store was missing the center burner. I didn't realize that after a quick glance but went back cuz something didn't seem right...

I've got the old version at home and I can get the zones right most of the time but I like the new style better.

Whatcha cookin'?

It's not much to look at right now, but in about 10 days (give or take), this'll be pastrami.

http://aaronhermes.smugmug.com/Other...1_083436-L.jpg

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Originally Posted by telemike

Nice.


Whatcha cookin'?

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We made pork chops - the boy's request (it was just the 2 of us for dinner.) Grill did a fine job, but the charcoal Weber is far superior IMHO for chops and steaks.

It's all good. The wife is the main user of the gas grill for when I'm not home (or home later than her) and she likes this set-up.

You've got to have it all. I've finally got my wife using the gas grill after 25 years. She's doing great. Charcoal is another program. I don't expect her to deal with that. Yet.

Thinking brisket this weekend -- anyone got a good rub recipe?

Mix Tony Chachere's creole seasoning with brown sugar to taste. Add ground ginger and/or mustard if you want. Rub it.

Picking up a Green Mountain Grill, Jim Bowie, this weekend. Cannot wait to smoke some meat! Plus the new model has a sear option. Thinking of a couple tri tips or possibly a few yard birds. Once I get it figured out I am doing a slow brisket.

Interesting...

Don't know much about pellet stoves and even less about pellet smokers. Looks like the one to get. Curious why you went that route?

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Originally Posted by telemike

Mix Tony Chachere's creole seasoning with brown sugar to taste. Add ground ginger and/or mustard if you want. Rub it.

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This. I have two 4lb pork shoulders on right now.

what size tony cachere's is appropriate for an 8lb brisket?
I'm imagining I need close to a cup & a half of rub to coat properly
that sound about right?

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Originally Posted by telemike

Interesting...

Don't know much about pellet stoves and even less about pellet smokers. Looks like the one to get. Curious why you went that route?

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Don't have the patience for charcoal\wood chunk. Plus, on the longer 20+hr smokes, I can start it in the evening and let it go all night. I have had meat off several pellet smokers and love the simplicity and flavor, tastes just as good as raw wood, imho. I can also do jerky,sausage,fish as well as bake on this style of grill.I went with GMG due to being better built and have a sear option over other smokers in that price range. The digital temp and thermometer readout are additions on others and come standard on the GMG. Debating about going full lazy man and getting the wifi option as well.

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Originally Posted by acinpdx

what size tony cachere's is appropriate for an 8lb brisket?
I'm imagining I need close to a cup & a half of rub to coat properly
that sound about right?

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Careful with the TC's. It's mostly salt and it's quite spicy, so if you need quantity I'd cut it with a lot of other ingredient. I liberally sprinkle it on pork (never used it on a brisket) then let it sit for a while. Sprinkle on Turbinado sugar and rub it in just before it goes on the smoke. Here's how it's looking now:

http://i5.photobucket.com/albums/y19...pslqrahbua.jpg

I usually only do S&P on brisket. Picking up a Choice 14 lb. packer here in about two hours.

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Originally Posted by Tippster

Careful with the TC's. It's mostly salt and it's quite spicy, so if you need quantity I'd cut it with a lot of other ingredient. I liberally sprinkle it on pork (never used it on a brisket) then let it sit for a while. Sprinkle on Turbinado sugar and rub it in just before it goes on the smoke. Here's how it's looking now:

http://i5.photobucket.com/albums/y19...pslqrahbua.jpg

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Thx, good to know.
I think I'm going to go more traditional TX, so I'm not experimenting on guests this weekend.

Paprika
Kosher salt
Sugar
Brown sugar
Cumin
Chili powder
Black pepper
Cayenne

Looking good Tip...smoke on, my man!

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Originally Posted by irul&ublo

Have you gone for the smokenator yet?

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Nah, I never really saw the point.

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Originally Posted by Tippster

Nah, I never really saw the point.

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Smokenator and party q


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https://scontent.cdninstagram.com/hp...33917588_n.jpg

I'll be putting a pork butt on the smoker this evening.

Servin' it up!

Chicken feta spinach sausage, stuffed shrooms and polenta. Quick easy delicious.

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^^^ Oh dang. That's hawt!

I've done 3 pork shoulders this year (two boneless). I prefer the bone in for a more consistent meat taste and texture.

My mother stopped by last weekend and dropped off an 18 lb prime brisket. For the past week, I've been looking at getting an Oklahoma Joe offset smoker, because my Weber can't handle such a large chunk of meat. Tonight I decided "Fuck It". I cut it in half, froze the smaller flat, and put on the other cut (235 degrees) at 9:30. I'm going to foil wrap it at 150, take off at 190, and cook until internal is 200 degrees.

I'll try to take a pic prior to wrapping it.

Tomorrow, I will be in a meat/beer coma.

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Originally Posted by gatorboy

I've done 3 pork shoulders this year (two boneless). I prefer the bone in for a more consistent meat taste and texture.

My mother stopped by last weekend and dropped off an 18 lb prime brisket. For the past week, I've been looking at getting an Oklahoma Joe offset smoker, because my Weber can't handle such a large chunk of meat. Tonight I decided "Fuck It". I cut it in half, froze the smaller flat, and put on the other cut (235 degrees) at 9:30. I'm going to foil wrap it at 150, take off at 190, and cook until internal is 200 degrees.

I'll try to take a pic prior to wrapping it.

Tomorrow, I will be in a meat/beer coma.

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I've got a 7.5# one going on soon...last weekend's one was well-received even tho my timing was off (dinner was later than expected). Starting it at 4am this time, expecting it to go about 12 hours. Going for a warmer cook temp this time (275) and undecided on wrapping the meat - did not wrap last time and folks were happy with it (working on a gas grill, not a true smoker). Pulled last weekend's effort at 195, but I want to run this one to 203.

Good thing for a temp gage w/ alarm. 150 degrees woke me up at 4:30 to foil wrap it. Woke me up again at 6:30 to unwrap it at 185. Pulled off grill at 204. Letting it rest while I watch kids swim and enjoy my coffee/baileys/kahlua.

I removed the wood chips when foiled. I use a store bought bbq rub...next brisket half will only be salt/pepper/garlic powder.

^nice!!
Tonight's at the end of the reverse sear. Yum

MMmmmm , baby backs

http://i302.photobucket.com/albums/n...ps71jdyflb.jpg

That looks like some fine swine.

Those look like some meaty baby backs...butcher did a nice cut


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New meat market in town. Local cows, pigs, chickens, etc. Grass fed, no antibiotics, yoga doing cows.

Grilled smoked pork chops for dinner tonight.

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Should I be eating this?

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Smoking some of their Maui marinated country pig ribs along with a 1/2 yardbird a friend gave me that I marinated with a raspberry vinaigrette for another night.

Been giving the new Green Mountain Grill all it can handle since I picked it up last weekend. What a fun cooker! So far it has had a tri tip, t-bone, beer butt chicken, chicken breasts, pizza, berry cobbler, and stuffed burgers cooked on it. Everything has been amazing! I did 4 tri tip roasts for the first meat, not a single chunk of meat was left that night, the guests raved for days about it. Cannot wait to get the time to do a slow cooked brisket. Ribs are going on it this weekend.

Honey mustard ginger soy pig chops with grilled beans and onions. Roasted beets too.

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God damn iPhone app...

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Moo.

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Originally Posted by Captain Awesome

It's not much to look at right now, but in about 10 days (give or take), this'll be pastrami.

http://aaronhermes.smugmug.com/Other...1_083436-S.jpg

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Took longer than expected (nice 2.5 week brine), but it's done! First try, so I'm pretty happy with it, but wonder if maybe I should have trimmed a little more fat. Now it's rested and ready to steam and serve. Next up, homemade rye bread.

http://aaronhermes.smugmug.com/Other...4_104217-L.jpg

Just built a 4x8 pit. I'm collecting piles of, oak, apple, maple etc. I will have a metal awning with work table, lights and power strip next to it. It basically sits in the woods on my property.

I'l fire it up once a week for a multicourse menu where all food is cooked over the wood coals. Pics to come

First up -

Roasted Leeks, Smoked Tomato Dressing, Basil - cooking the leeks whole over the coals. Tomatoes will smoke long and hard, then be mashed with good vinegar and olive oil. We'l throw an absurd amount of basil at the plate when it's done

Oysters from the Pit - black pepper and lemon, we'l save any juices that run off to stir into the lemon black pepper & olive oil as a dressing

Whole Lamb, Garlic, Rosemary & Lemon - Sunchokes and Whole Shallots cooked in the coals (going to wrap the veggies in leek greens and lamb fat)

Strawberry & Rhubarb Cobbler - cooked in a cast iron skillet, served with local ice cream

Some strong cooks in here.

Im smoking a chicken, and making some white sauce.

How about some love for Camp Chef?

2 burner sits next to my gas grill. Gives me a ton of options. I also use it for brewing beer. And it travels with us.

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Couple burners. Nice for brewing. More hot water than I need. Also have a single.

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Got a couple of these griddles. I can turn the whole thing into a flat top.

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Also have the BBQ box. Put it on the burner and you got a sweet gas grill. Legit cast iron grate and enameled insides.

We have the 3 burner camp chef, with the reversible 2 burner cast iron that you have. Love it both at home and at the cabin as an outdoor kitchen. 30000 BTU per burner makes short work of bringing the canner to a boil. Also nice to do eggs, bacon and pancakes for 4 all at once. Think we will get the stainless 2 burner griddle this summer. Not sold on the bbq box yet as I enjoy cooking over real charcoal or wood in the weber/firepit.

Overcooked a French rack of Lamb tonight on the new gas grill. Would never have happened on the charcoal Weber. Sucks being a noob again.

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Originally Posted by Tippster

Overcooked a French rack of Lamb tonight on the new gas grill. Would never have happened on the charcoal Weber. Sucks being a noob again.

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Nothing that another bottle of good red won't fix-