The Grill and BBQ thread

#5,183
#5,183
n_huffhines said:
Do yiu guys rest your meat in a cooler?
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What temp did you take it out at? I used to take out a butt at 195 and stick it in the microwave to rest for a bit, then pull it. It's the same effect as a cooler. The middle was harder to pull if I didn't. These days I take out the butt at 203 and rest it on the counter until it's cooled enough to handle then pull it. I don't find it necessary to use a cooler to rest when I pull it at the higher temp.
 
#5,184
#5,184
My best brisket to date was when I did put it in a cooler, wrapped with towels...so, good. I think resting to finish things is a key.
 
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#5,191
#5,191
Ordered a 14-16lb brisket from Snake River Farms. Arrives next Thursday, will smoke on Friday.

AMERICAN WAGYU GOLD GRADE BRISKET
srfbeef-goldbrisket-raw_1.jpg
 
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#5,198
#5,198
golfballs said:
😳
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I'm getting nervous... it will arrive tomorrow. I have 2 or 3 strategies for the cook. Put it on at 180F at ~10PM, and let it smoke overnight... at 6-7AM (150-160F), wrap it in parchment and let it go to internal of 200F, and then rest. Rest on counter for a 20 degree drop and then place in cooler with blanket for 2-3 hrs. Found this method online and feel like it is my no-1 option.
 
#5,199
#5,199
My mom always likes to leave me with food whenever she visits. Several months ago she brought me a cooler full of frozen turkeys. I asked her what the hell I was going to do with half a dozen frozen turkeys? They’ve been taking up space in my freezer. I did a couple rotisserie turkeys and they turned out pretty well. But now that it’s warming up, nobody wants to eat turkey in the summer (do they?). I was perusing online and think I’m going to try a smoked turkey pastrami for sandwiches. Any other ideas?
https://barbecuebible.com/recipe/turkey-pastrami/
 
#5,200
#5,200
I did some ginormous (4-6 ct) prawns on sale at Fresh Market for $15/# tonight, and they were outstanding. Very similar to lobster.

I've found a couple of tricks:
- leave the shells ON when grilling. They are already deveined and split at the store
- open the shells and pour your marinade inside
- if using lemon, don't let them marinade for more than an hour or so, or the citric acid will "cook" the meat
- grill med-hot and direct, less time than you think. If you even think they *might* be done, they are. These were HUGE, and they spent maybe 5 minutes over a 400-425 fire.

Apologies for the lack of pics. I would highly recommend picking some up at this price if you have a FM nearby.
 
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