The Grill and BBQ thread

#4,726
#4,726
MSME Vol said:
That's true, but I find I have to really use a ton of it if I want a strong smoky flavor on pork. Between apple, pecan, and hickory I can usually capture the flavor profile of the smoke I want
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I would agree, on anything but beef. Cow needs a different flavor profile IMO. The mix of cherry and whiskey barrel oak is just magic for short cooks. I'm still playing with the mix on the longer ones. Apple is just too light and pecan isn't my favorite on anything heavier than turkey. I recently picked up a smoke tube and plan to do a small rib roast tomorrow with a combination of hickory, cherry, and maple. It's my first time using maple. We'll see how it works.
 
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#4,727
#4,727
JCHateSteve said:
I would agree, on anything but beef. Cow needs a different flavor profile IMO. The mix of cherry and whiskey barrel oak is just magic for short cooks. I'm still playing with the mix on the longer ones. Apple is just too light and pecan isn't my favorite on anything heavier than turkey. I recently picked up a smoke tube and plan to do a small rib roast tomorrow with a combination of hickory, cherry, and maple. It's my first time using maple. We'll see how it works.
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Good luck. I think people use quite a bit of maple in the NE, but they have many growing there . So do we though. I have used maple before, but it has been about 15 years. Not my cup of tea, but to each his own. I use peach or apple on salmon, and thought cherry would also be good. Yuck, it had a strong cherry flavor. I don't care for cherry beer at all, and the salmon was even worse.
 
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#4,728
#4,728
Go aeiou said:
Good luck. I think people use quite a bit of maple in the NE, but they have many growing there . So do we though. I have used maple before, but it has been about 15 years. Not my cup of tea, but to each his own. I use peach or apple on salmon, and thought cherry would also be good. Yuck, it had a strong cherry flavor. I don't care for cherry beer at all, and the salmon was even worse.
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I like cherry on beef and not much else. I haven't used it on salmon but I doubt I would like it either. I always mix it with something else though, usually a stronger wood. I think it's to much alone and never pair it with a sweet rub. But, yeah it's all about personal taste.
 
#4,729
#4,729
JCHateSteve said:
I like cherry on beef and not much else. I haven't used it on salmon but I doubt I would like it either. I always mix it with something else though, usually a stronger wood. I think it's to much alone and never pair it with a sweet rub. But, yeah it's all about personal taste.
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Let us know how the maple turns out.
We used to have wild cherry everywhere in SE TN. I won't pay for it though. If I find some wild I'll give it a try on beef. Mixed with other wood.
 
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#4,734
#4,734
I know there is a pepper thread, but this one gets more traffic...

My nurse brought me a bag of really good-looking ghost peppers, and I'd like to do something with them. Have any of you had luck taming them into some sort of manageable, simple hot sauce? Any use smoking a couple of them, then drying them? Other ideas?

I've only experimented with dried ones in the past, and everything I've done has yielded virtually inedible results due to the extreme spiciness. I can tell there is a great, unique pepper flavor in there, though, just wanting to be tapped
 
#4,735
#4,735
Just picked up a new Weber Master Touch 22 kettle. Had an old 18 that I'd loaned to my parents but it was short on space for indirect cooks/smoking.
 
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#4,742
#4,742
I stopped by the butcher yesterday to pick up my brisket and a butt for a get together tomorrow. Before I left, I also had 3 kinds of sausage and some of the most beautiful baby backs I’ve even seen. Had the sausages for dinner last night, ribs just went on for dinner tonight. Later, the butt will go on to smoke overnight and I’ll add the brisket early in the morning.

I don’t know if my timing will be spot on, but there will be plenty to eat.

45F3CFD1-CE0B-4130-B100-A59BD92698A1.jpeg
 
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#4,744
#4,744
Quick question for the experts. How do you guys deal with the brisket stall? do you just power on through or use the Texas crutch?
 
#4,747
#4,747
JCHateSteve said:
I use the crutch for pork. I usually just let it ride on brisket.
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i should have said up front i was just curious about everybody's preference, lol. I was sitting around on a rainy Oklahoma afternoon with a brisket on the smoker staring at the stall when I posted.
 
#4,749
#4,749
kiddiedoc said:
My last BGE Wing cook was only fair. Any advice? They are dusted with corn starch and BKW Fire seasoning, s+p, resting in the fridge.
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I've always had good luck with wings dusted with cornstarch by setting the BGE up in a "raised direct" setting with a little lower heat (325-350). I just use 3 bricks and prop them on the fire box then put the cooking grate on top. It puts at the level of the lid.
 
#4,750
#4,750
Boca Vol said:
I've always had good luck with wings dusted with cornstarch by setting the BGE up in a "raised direct" setting with a little lower heat (325-350). I just use 3 bricks and prop them on the fire box then put the cooking grate on top. It puts at the level of the lid.
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That's pretty much what I did. I had a hot-spot where some burned a little, but they were still really good.
 
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