The Grill and BBQ thread

#253
#253
my first Weber kettle was a small one and a freebie ,after the screws rusted out that held the legs to it,a friend of mine had a race car wreck and bent a rim,so i set the Weber into it and used it for years :)
 
#256
#256
MSUDuo said:
Good gawd that looks yummy.

Just starting to get into grilling myself with the new house. My problem right now is that I can never get the damn stuff to light and stay lit.

Would anyone recommend using wood chips instead of charcoal? Is there anything I could be doing better? I have tried piling the charcoal like a mountain. I have tried using a chimney. I have tried using paper underneath the charcoal. Anything else I could try?
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and I have been using charcoal,with wood chips for the smoke flavor,I haven't tried any of the lump charcoal yet,I add some wood chips every so often with my smoker,of course that is longer cooking than with grilling

I just use a small hand full of the wood chips,I do have a apple tree laying in the front yard, that I cut down last year,so I will be using it this year,it is time to get the chain saw out :)


I do love the pecan chips with a pecan dry rub(John Henry's),look into the dry rub recipes,there easy to make

I have been trying to do a double rub,I let the rub soak for a day and them reapply,especially if the meat is setting in the fridge thawing

I had a killer ham a couple of weeks ago doing that

the only way i can keep track of what spices to use is to take a picture of em with what ever meat it is and either do it again or try to remember not to do that again lol
 
#258
#258
MSUDuo said:
I ain't ready to spend $300 on a grill
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I can understand that but I finally bit the bullet and spent $800 on my offset 2 years ago. The way I saw it I could but one $800 offset that I really like and would last 30 years or I could go through about four to six $150 ones that I would hate in that same time span. It does require the up front capital though.
 
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#262
#262
MSME Vol said:
I can understand that but I finally bit the bullet and spent $800 on my offset 2 years ago. The way I saw it I could but one $800 offset that I really like and would last 30 years or I could go through about four to six $150 ones that I would hate in that same time span. It does require the up front capital though.
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This. I've spent $200-300 every few years on smokers for the past 10. Finally broke down and bought a Primo. Lifetime warranty.
 
#263
#263
governmentmule said:
and I have been using charcoal,with wood chips for the smoke flavor,I haven't tried any of the lump charcoal yet,I add some wood chips every so often with my smoker,of course that is longer cooking than with grilling

I just use a small hand full of the wood chips,I do have a apple tree laying in the front yard, that I cut down last year,so I will be using it this year,it is time to get the chain saw out :)


I do love the pecan chips with a pecan dry rub(John Henry's),look into the dry rub recipes,there easy to make

I have been trying to do a double rub,I let the rub soak for a day and them reapply,especially if the meat is setting in the fridge thawing

I had a killer ham a couple of weeks ago doing that

the only way i can keep track of what spices to use is to take a picture of em with what ever meat it is and either do it again or try to remember not to do that again lol
Click to expand...

Lump charcoal in my experience...
Pros:
Burns down better (less ash)
Large pieces last longer

Cons:
Different size pieces make temperature control not as exact
Bags usually come with 50% of charcoal pulverized into small flakes
Typically more expensive per lb

Given the choice I would stick with Kingsford original briquettes. They are consistent and you know what you get. Chunks and chips of wood for flavor. I've seen some nice all wood productions but unless you have a source for plentiful amounts of good dry wood, they aren't worth it for Joe bloe
 
#264
#264
thanks MSME,I will stay with Kingsford

but I do have an apple tree laying down in the front yard and all it needs is for me to cut it up

I do have 5 acres of mostly all woods,all up hill though,I will have to get caught up on tree identification or just buy some Kingsford my girl friend bought me a bunch of different types of wood chips:)

and the John Henrys Pecan rub,that stuff is excellent,or so I think ,especially with the pecan wood chips,hmm now I want to smoke a ham,but I just did and still have some in the freezer,along with them ribs

hmm Turkey time :)

hmmm maybe with a pork tender loin too

i will be eating smoked stuff for weeks lol

I guess my next great smoking adventure will be fish,something that i can smoke and freeze,any Ideas ?
 
#269
#269
Yesterday, we had some friends over and I cooked a little "mixed grill" on the Kamado: filets, a prime ribeye, brined chicken breasts, 8-count shrimp, and Monkfish. It was great -- we all just took small servings of each and went back for more ad lib. It was my first time grilling monkfish ($10.99/lb at Kroger) and everyone loved it. It's very firm and perfect for grilling, known as "poor man's lobster" due to the firm texture and sweet taste. Thanks to the Thermapen, I was able to get it perfectly done to avoid drying out. Topped it with a little lemon butter caper sauce...bam.
 
#272
#272
kiddiedoc said:
Yesterday, we had some friends over and I cooked a little "mixed grill" on the Kamado: filets, a prime ribeye, brined chicken breasts, 8-count shrimp, and Monkfish. It was great -- we all just took small servings of each and went back for more ad lib. It was my first time grilling monkfish ($10.99/lb at Kroger) and everyone loved it. It's very firm and perfect for grilling, known as "poor man's lobster" due to the firm texture and sweet taste. Thanks to the Thermapen, I was able to get it perfectly done to avoid drying out. Topped it with a little lemon butter caper sauce...bam.
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What's Thermapen?
 
#274
#274
MSME Vol said:
A super amazing high accuracy thermometer by thermaworks. For $90 you're guaranteed the temperature within two seconds
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I ordered mine, don't believe they are available in stores. Painful up front, but invaluable. You'll never guess again at internal temps.
 
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