steve09ru

The Grilling and Cooking Thread

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My wife has a functional, utilitarian approach to food. She is very good at making sure the kids eat healthy and etc etc.

But if the president were coming for dinner she would microwave some green beans and make some kind of gooey casserole. And that would be perfectly fine.

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Yeah I cook because I like to.  My wife could, but she's happy to let me do it and I'm happy to have the job.

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my wife cooks better than me.

infact she does everything better than me.

 

definitely married up in life. (  *)__/**\__(*  )

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I cook because I've got no wife.  To be honest, I initially taught myself to cook as part of my plan to find one (among other reasons).  And while it was very successful in the short term, not so much in the long.  Ah well, at least I get to enjoy the fruits of the effort.  :P     

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What up homies!

 

I basically have a little trip report to post here.  I had some friends throw a big ass bbq party since they sold their house.  It was basically a House Cooling party. 

 

Anywho, they cooked all of the meats and I wanted to share some pics.  They got up at 5:45am to start the process.  We had beef brisket, chicken thighs, pork butt, turkey legs, and ribs.  I'm probably forgetting a meat or three, but I was drinking a lot of beer, so please forgive me. :) 

 

Enjoy the food porn!

 

7a3702491b.jpg

 

 

The Big Pig 2016 dry rub process complete at 2:30 am. Soak it up beasties.
12 lbs Beef Brisket
2 X 7.5 lbs Pork Butt

24 X bone-in skin-on chicken thigh

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7a40eeb63e.jpg

 

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This little guy was filled with champagne.

7a4d1209af.jpg

 

The picture doesn't do it justice, but this was my mug for the day.  I could fit about 32 ounces of beer in it and I was constantly refilling it with Stella, my boo.

7a59eec167.jpg

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Just got a new offset smoker and doing a 5lb brisket any advice out there.......

Going to season with just salt and pepper

Smoke at 250 to 275

Wrap at 150 degrees internal

Put foiled brisket back till it reaches internal of 200 degrees

Spray occasionally with apple juice and water mix

Sit for an hour

Anything else I should do......

Also recommendations on how to keep the fire steady

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Just got a new offset smoker and doing a 5lb brisket any advice out there.......

Also recommendations on how to keep the fire steady

 

If you haven't seasoned the smoker yet, when you do, use that time to try and gauge the fluctuation of your temp. Keep an eye on your fire. Remember keep the chimney (on the grill chamber) wide open and maintain your temp with your vent on your firebox.

I personally like to lay a bed of coals down in the firebox before I start a chimney of hot coals.

Edited by jpage520

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Just got a new offset smoker and doing a 5lb brisket any advice out there.......

Going to season with just salt and pepper

Smoke at 250 to 275

Wrap at 150 degrees internal

Put foiled brisket back till it reaches internal of 200 degrees

Spray occasionally with apple juice and water mix

Sit for an hour

Anything else I should do......

Also recommendations on how to keep the fire steady

Don't spray.

All that does is extend the cook.

If you're going to foil, wait until it hits 160, or stalls, (whichever comes first).

The magic # for my briskets is 203 degrees, then I rest it, tightly wrapped, in a faux cambro,(cooler with towels), for at least an hour.

Good luck!

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Thanks, it was a 5lb flat, temp fluctuated a little took out at 195 but came out slightly dry....still good but think my temp was too high as high as 275 ish at times .....first cook though

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Thanks, it was a 5lb flat, temp fluctuated a little took out at 195 but came out slightly dry....still good but think my temp was too high as high as 275 ish at times .....first cook though

Nothing that a little BBQ sauce can't fix!

You're correct, 275 is too high, and 195 is a little low to pull it out of the smoker. Brisket is pretty challenging, especially for a first cook. It's kinda like learning to drive in a manual 5-speed Porsche, when you ought to be learning in an automatic Ford Taurus.

Maybe try a few pork shoulders, while you work on getting your cooker dialed in. They're a lot more forgiving. Patience is key. When you adjust the vents, remember, temps can rise quickly, but it takes a much longer time for them to drop.

Next time you smoke a brisket, try a slightly larger,(7lbs or so), and, (some may cringe at this), inject it with beef broth the night before.

Edited by Skinsfan1311
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I cooked some good old-fashioned Maryland pit-beef last night.  It's cheap, easy, relatively fast, and delicious.    It was a 3lb bottom round roast, (on sale at Shop-Rite), for $2.99 lb.

 

Whipped up a rub, dry brined it, injected with beef broth, applied the rub, wrapped it tightly in plastic wrap and stuck it in the fridge for a few days.

 

Fired up the SnS, got the temp up to around 325, and smoked it, (indirect), with a hunk of hickory, until it hit 115.   At that point, I opened up the bottom vents, all the way, got the coals blazing hot, and seared that bad-boy 'til it hit 125.  Stuck it in an aluminum pan, covered it, and let it sit for 30 minutes.  

 

Sliced it thin, and piled it high on Kaiser rolls with thinly sliced onion, horseradish and BBQ sauce.  Served it up with a side of garden-fresh cucumber and tomato salad.  Goddamn, it was good.   

 

Anyway, the point of this post, other than to make you salivate, is where in the heck can I buy HOT prepared horseradish, around here? (Baltimore area).    I'm talking about the eye-watering, nose-clearing, smoking hot stuff that they serve at Bull and Oyster roasts.

 

Short of making your own, there is nothing at the grocery store that is hot enough. I've tried them all.  I even buy a jar of "Nasal Napalm" once a year, (Google it), to add to prepared horseradish, but it's not the same.

 

 At bull roasts, I always mean to ask the caterer, but I always forget.  That may be due to the fact that the bull and oyster roasts that we go to are "BYOB"

 

If anyone can suggest a good brand, and where to get it, I'd appreciate it.

 

Thanks!

 

 

 

 

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What's the weather like up y'alls way?  Cause it's been in the 90s and over 100 with the humidity down here the past two weeks.  Way too hot to brave the 600+ degree grill lol

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What's the weather like up y'alls way? Cause it's been in the 90s and over 100 with the humidity down here the past two weeks. Way too hot to brave the 600+ degree grill lol

It was like that, up here, a couple of weeks ago. Lately, it's been 90's and humid. Got a break today, temps and humidity have dropped. It won't last.

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That sounds really good. I've wanted to do something like that sometime here soon. My local Aldi got some beef roasts in recently and I was debating picking one up to cook. Weather just didn't feel right for a pot roast. So I was trying to think of a different way to do it. Didn't even think about pit beef.

 

So an hour or so at 325? Would it be at all more or less effective to take the temp down and slow smoke it? Or more effort for nothing?

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I cooked some good old-fashioned Maryland pit-beef last night.  It's cheap, easy, relatively fast, and delicious.    It was a 3lb bottom round roast, (on sale at Shop-Rite), for $2.99 lb.

 

Whipped up a rub, dry brined it, injected with beef broth, applied the rub, wrapped it tightly in plastic wrap and stuck it in the fridge for a few days.

 

 

Anyway, the point of this post, other than to make you salivate, is where in the heck can I buy HOT prepared horseradish, around here? (Baltimore area).    I'm talking about the eye-watering, nose-clearing, smoking hot stuff that they serve at Bull and Oyster roasts.

 

Short of making your own, there is nothing at the grocery store that is hot enough. I've tried them all.  I even buy a jar of "Nasal Napalm" once a year, (Google it), to add to prepared horseradish, but it's not the same.

 

 

Thanks!

 

I've seen regular Inglehoffer in the grocery store, but apparently they make an extra hot version:

 

Inglehoffer Extra Hot Horseradish

 

Or, maybe you should just order it from Amazon:

 

Atomic Extra Hot Horseradish

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So I'm still doing the "purge" of all things cookable...found a bag of "soup vegetables" in the freezer.  Threw a can of tomato soup, organic veg broth, and the veggies in the pot with some garlic, ground pepper, and seasoned salt.  It's all been going for about 3 hours.  I gave it a taste, and I could've backed off the pepper a bit, but it's still good for being an "on the fly" thing.

Edit, update:  Made a batch of quinoa...went great in the soup.

Edited by skinsmarydu
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Probably a strange thing to you easterners but roasting fresh green chile (picked by me on my buddies farm yesterday) on the grill is a southern NM tradition. It is the absolute best smell in the world and goes hand in hand in my mind with the beginning of fall, temps starting to go down and football.  Also another one of those excuses to start drinkin' early in the day.  :pint:

 

chile.jpg

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I recently moved from NoVA and discovered that here in Central VA you can get brisket for $2.99/lb. So the 14+ pounder I have in the smoker now would have cost me roughly $78 in NoVA, but I got it for $42. That is a HUUUUUGE difference and I'll definitely be doing briskets more often now. 

Hit a hell of a stall with the current smoke. Wrapped it in foil at 6:30am today when it was at 154 degrees (went on at 11pm last night), but it's still only hanging around 172 degrees. Bumped the temp up a hair (225 to 235), hoping that helps it break through and finish up in the next hour or two. I'm hungry.

Edited by skinsfan_1215
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2 hours ago, skinsfan_1215 said:

I recently moved from NoVA and discovered that here in Central VA you can get brisket for $2.99/lb. So the 14+ pounder I have in the smoker now would have cost me roughly $78 in NoVA, but I got it for $42. That is a HUUUUUGE difference and I'll definitely be doing briskets more often now. 

Hit a hell of a stall with the current smoke. Wrapped it in foil at 6:30am today when it was at 154 degrees (went on at 11pm last night), but it's still only hanging around 172 degrees. Bumped the temp up a hair (225 to 235), hoping that helps it break through and finish up in the next hour or two. I'm hungry.

Patience!!    

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4 minutes ago, Skinsfan1311 said:

Patience!!    

Dude this is the longest smoke of my life... 30 min away from 18 hours now and it's still hanging at 180. This was a 14lb brisket trimmed down to probably 12lb or so. Not sure it would be above 175 right now if I hadn't bumped the temp up. Not as worried about drying it out since its wrapped up pretty tight. 

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I love roasting chiles dude.  Roast 'em, slice 'em and throw them on fajitas is one of my favorite things.

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