The Grill and BBQ thread

#4,226
#4,226
Boca Vol said:
The old line of thinking was do cook something at a relatively low temp (under 400). This allowed for the gasket adhesive to set and the lower temp cook let you familiarize yourself with the kamado.

Not sure all that's necessary now with the high-temp gaskets being used.

Country style pork ribs are an easy intro cook...plus they're very tasty. Bone in, brine (if you want), season, add wood chips/ chunks to the lump (if you want)...hard to mess up.

Congrats and good luck.
Click to expand...

I'll have to look into that.

Ribs it is!
 
#4,233
#4,233
question on Brisket

I did my first one last weekend at my GF's house for her Daughters Graduation...
It was a small one only 7lbs, one of the last pieces I had left from a 1/4 beef, I bought...
I did it on an electric smoker, and read several blogs on it and they all said pull it off once the internal temp hit 190....then wrap and place in a cooler for an hour...

I pulled it right at 190, and left it in the cooler for an hour then pulled it, took a little more of the fat off of it and sliced it....It tasted great and was devoured at the graduation party, but I felt like it was overcooked...

Could I pull it around 165 to 170, so it doesn't seem so well done, or do you need to cook all the way to 190

TIA
 
#4,234
#4,234
vol_in_ar said:
question on Brisket

I did my first one last weekend at my GF's house for her Daughters Graduation...
It was a small one only 7lbs, one of the last pieces I had left from a 1/4 beef, I bought...
I did it on an electric smoker, and read several blogs on it and they all said pull it off once the internal temp hit 190....then wrap and place in a cooler for an hour...

I pulled it right at 190, and left it in the cooler for an hour then pulled it, took a little more of the fat off of it and sliced it....It tasted great and was devoured at the graduation party, but I felt like it was overcooked...

Could I pull it around 165 to 170, so it doesn't seem so well done, or do you need to cook all the way to 190

TIA
Click to expand...

I actually go more like 195-197. If you want it more moist, wrap at 160 with some liquid inside, then unwrap and finish when it gets close to done.
 
Last edited:
#4,235
#4,235
I tried an idea that struck me while browsing at Fresh Market: use boneless thighs for chicken kebabs. Breast meat often dries out and is hard to get just right in chunks on skewers.

I found a turmeric-garlic-lemon marinade online and spruced it up a little, cooked with zucchini, squash, poblano, pineapple, shrooms, bell, and a couple radishes. They turned out great -- once again, thigh meat is so forgiving (and more flavorful!).
 
#4,239
#4,239
For those that have pellet grills, what brand of pellets do you use?

I've got a Cabelas Pro Series 24 inch elliptical pellet grill and so far am loving it. However, I'm not getting as much smoke flavor out of it as I would like on some meats, especially pork tenderloins. I'm currently using the Traeger blend pellets from Costco.
 
#4,240
#4,240
NWGVol said:
For those that have pellet grills, what brand of pellets do you use?

I've got a Cabelas Pro Series 24 inch elliptical pellet grill and so far am loving it. However, I'm not getting as much smoke flavor out of it as I would like on some meats, especially pork tenderloins. I'm currently using the Traeger blend pellets from Costco.
Click to expand...

I use Louisiana Grills pellets. Smaller pellet size means fewer jams and more pellets in the burn pot. And Amazon usually has a 40 lb bag for around $20.
 
#4,244
#4,244
vol_in_ar said:
question on Brisket

I did my first one last weekend at my GF's house for her Daughters Graduation...
It was a small one only 7lbs, one of the last pieces I had left from a 1/4 beef, I bought...
I did it on an electric smoker, and read several blogs on it and they all said pull it off once the internal temp hit 190....then wrap and place in a cooler for an hour...

I pulled it right at 190, and left it in the cooler for an hour then pulled it, took a little more of the fat off of it and sliced it....It tasted great and was devoured at the graduation party, but I felt like it was overcooked...

Could I pull it around 165 to 170, so it doesn't seem so well done, or do you need to cook all the way to 190

TIA
Click to expand...
Like others said, you can pull earlier if you want. Honestly soon as the rub gets the coloring you want, you can probably wrap it. The rub won't Crispen or brown any more once wrapped. The other thing to note is always inject if possible. Full salt beef stock is honestly so you really need.
 
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#4,246
#4,246
And my gas grill was delivered today. Just need to find someone to install it.
 

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#4,248
#4,248
volmanbill said:
Thanks for the tip. I've been disappointed with my Traeger burgers and these make a big difference. I've only used them once, but two thumbs up so far. :good!::good!:
Click to expand...

Chris from Nibble Me This turns them upside down when he wants to increase the surface area.
 
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