The Grill and BBQ thread

#401
#401
BearCat204 said:
Went ahead and bought the Weber Smokey Mountain Smoker. Had great reviews everywhere and I may or may not have researched and nerded up on a Smokers forum lol. Ribs and Boston Butt get done this weekend
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nice looking smoker

keep us informed on how well it works

and what,if any problems you have with it

I read some of the reviews,it seems a lot of them went with a replacement door on them
 
#405
#405
governmentmule said:
nice looking smoker

keep us informed on how well it works

and what,if any problems you have with it

I read some of the reviews,it seems a lot of them went with a replacement door on them
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Did 2 racks of ribs and two chickens this weekend. Temp was easy to hold at 225 for hours and only had to add a couple of coals twice during the whole process. Very happy with this smoker and cant wait to do something else this weekend. Will need to actually take pictures this time :)


The only "mod" I have done to the smoker is use foil around the drip/water bowl. So much easier to clean.

Used the 3-2-1 method on the ribs and got this rub online from some forums:
1/2 cup/120 mL paprika
1/4 cup/60 mL garlic powder
1/4 cup/60 mL mild chili powder (use medium or hot to kick up the heat)
3 tablespoons/45 mL salt
3 tablespoons/45 mL black pepper
2 tablespoons/30 mL onion powder
2 tablespoons/30 mL celery seeds
1 tablespoon/15 mL brown sugar
1 tablespoon/15 mL dried oregano
1 tablespoon/15 mL dried thyme
1 tablespoon/15 mL cumin
2 teaspoons/10 mL dry mustard
2 teaspoons/10 mL ground coriander
2 teaspoons/10 mL ground allspice


Used this on the chicken:
2 tablespoons salt
2 tablespoons sugar
3 tablespoons ground mustard
2 tablespoons black pepper
1 tablespoon onion powder
4 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon fresh cayenne pepper
1 teaspoon Old Bay seasoning
 
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#407
#407
MSME Vol said:
Congratulations! You will now be hooked for life. Bullet smokers are among the elite if built well and the webers notoriously are.

I hate to ask you to cool your jets, but all smokers typically need a break in smoke or two. Ribs and butt wouldn't be what I start off with. Sacrificial dark meat chicken or super fatty bacon are after used to help get a base layer of smoke on the interior. I would try and look it up and get at least a small few hour smoke on it before the ribs.

For what it's worth as your smoker becomes more seasoned, the product coming off it only gets better.
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I did what you suggested and it did make a big difference.
 
#408
#408
BearCat204 said:
Those are awesome little grills. That's what I use and I like it much more than the 500 gas grill I used to use. Think I picked that grill up for under $100 a wally world.
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That's where I go mine I can do everything on it.. I'll fire it up over the big smoker most of the time
 
#409
#409
BearCat204 said:
I did what you suggested and it did make a big difference.
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Glad to be of help. Your rub has significantly less sugar in it than most my variations. Family seems to like the sweetness it imparts and it does seem to aid bark formation. But by all means tailor it to how y'all like it. I experimented with about 20 variations before I got to what I like best.

Heads up on paprika though. I swear stuff in stores is flavorless dust. Try smoking a bunch of sliced sweet peppers in a grilling basket if you have extra room. You can finish them off in the oven just don't go much above 225 degrees. You don't want to burn the natural sugars in them. Anyhow dry them out and run them through a food processor or coffee grinder just prior to making the rub to have what is a superior alternative to paprika in my mind.
 
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#410
#410
BearCat204 said:
Did 2 racks of ribs and two chickens this weekend. Temp was easy to hold at 225 for hours and only had to add a couple of coals twice during the whole process. Very happy with this smoker and cant wait to do something else this weekend. Will need to actually take pictures this time.
Click to expand...

Did you raise the temp for the chicken? How was the skin?
 
#412
#412
Boca Vol said:
The best burgers I've made were vacuum sealed and put in a crockpot of water at 125 for about an hour or 2....then seared on the grill. Sounds strange but it's great.
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kiddiedoc said:
Wow, have never heard of hot tubbing burgers.
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sous vide

I've done steaks but haven't tried it with burgers.

I bought this little product to turn the crock pot into a sous vide cooker - it's a thermostat and switch that basically turns the crock pot on and off to keep it at whatever temperature you set

Dorkfood

Link with reviews

http://www.amazon.com/Dorkfood-Sous-Vide-Temperature-Controller-DSV/dp/B0088OTON4#customerReviews
 
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#414
#414
BearCat204 said:
Crispier wings on the grill??????? I've read some about using baking soda, anyone tried that?
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Cornstarch. Sprinkle a little cornstarch on them (use a sifter) and let them sit in the fridge for an hour or so to set up. Crispy wings!

Oh, and thanks for sharing your rub recipe! I'll give it a spin soon! :good!:
 
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#415
#415
My lunch today.................guy was smoking ribs, chicken, and brisket in the parking lot and I figured why not lol
 

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#417
#417
Was this a food truck BearCat?

That looks like a healthy serving for sure.
 
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