The Grill and BBQ thread

[volfanjustin]

I got this rig and for some reason when you get the brisket high in the dome it seems to do the trick on a packer brisket?

Adjustable Rig Oval/Half Grid Combo - Big Joe

Thanks for the link, I will look into it

 

[UT_VOLS13]

Thanks for the link, I will look into it

The rig is also killer for making pizzas for whatever the higher in the dome does the trick.

 

[volmanbill]

The local butcher only had the point yesterday so I got it and that’s the only way I will do one going forward probably. I can’t ever get the point and flat cooked evenly when I do a full one

My butcher will separate them for me. It makes it much easier to temp.

 

[volmanbill]

Sunday supper.

 

[JCHateSteve]

Made nachos out out the left over ribs.

 

[ninerplaya57]

I love gadgets and this thing looks cool.

Arteflame Griddle Grill Inserts for Green Egg / Kamado Style Grills, Solid Steel. Made in the USA and designed to last a lifetime.

If you get one let me know how it is. I love gadgets too!

 

[UT_VOLS13]

If you get one let me know how it is. I love gadgets too!

Will do. I have always been interested in those grills.

 

[bignewt]

The lid of my egg got out of alignment and I'm having a hell of time getting it back squared, anyone have this issue?

 

[Boca Vol]

The lid of my egg got out of alignment and I'm having a hell of time getting it back squared, anyone have this issue?

Other than it's a bee-yotch to fix...There are some vids out there on how to correct. You have to loosen the bands and hinge, I think, and re-align.

 

[Go aeiou]

The lid of my egg got out of alignment and I'm having a hell of time getting it back squared, anyone have this issue?

Any idea what happened?

 

[volinbham]

Doing my first attempt at a butt on the Weber Kettle with the Slow N Sear. Assuming it all goes to plan I can ditch my Masterbuilt electric - just don't have a good place to keep it.

Running about 240 with thin blue smoke - yeehaw

 

[JCHateSteve]

Doing my first attempt at a butt on the Weber Kettle with the Slow N Sear. Assuming it all goes to plan I can ditch my Masterbuilt electric - just don't have a good place to keep it.

Running about 240 with thin blue smoke - yeehaw

I've had good results with that setup. I really only keep my pit barrel for Turkey, multiple racks of ribs, and days I need to set and forget. 90% of my cooks ars on the kettle these days.

 

[volmanbill]

Here is one to try.

Jack'd Up Smoked Meatloaf
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Dish
Cuisine: Barbecue, Comfort Food

Servings: 6 peopleIngredients

• 2 pounds ground beef
• 1/2 cup panko bread crumbs
• 1/2 medium red onion grated
• 2 cloves garlic minced
• 2 eggs lightly beaten
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons Jack Daniels whiskey
• 1 Tablespooon homemade steak rub (recipe linked in post) or your favorite steak rub
• 1/4 cup milk
• 6 oz pepper jack cheese cut into strips

For the sauce

• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup Jack Daniels whiskey
• 1 Tablespoon homemade steak rub
• 2 teaspoons crushed red pepper flakes

Instructions

• Preheat your smoker to 225 degrees F for indirect smoking. This meatloaf is awesome with hickory or oak wood.
• In a large mixing bowl, combine the ground beef, bread crumbs, red onion, garlic, eggs, Worcestershire sauce, Jack Daniels, and milk. Mix gently with your hands until just combined. Don't overwork the meat or your meatloaf will be tough and chewy, just gently mix.
• Spread half of your meatloaf mixture on the bottom of a grill basket. Layer on the pepper jack cheese, leaving about an inch of meatloaf on all sides. Top with the remaining meatloaf mixture and press the edges together to seal completely. Any exposed holes and the cheese will leak out while cooking.
• In a small bowl. combine the ingredients for the sauce and then pour over the top of the meatloaf, letting it run down the sides a little bit.
• Place the meatloaf on the smoker, close the lid, and smoke for 4 hours or until the internal temperature reads 165 degrees F. Let the meatloaf rest for a few minutes before slicing and serving.

Just put it on the smoker...

 

[volmanbill]

Doing my first attempt at a butt on the Weber Kettle with the Slow N Sear. Assuming it all goes to plan I can ditch my Masterbuilt electric - just don't have a good place to keep it.

Running about 240 with thin blue smoke - yeehaw

Nice. My mailman ended up with my old MBE.

 

[LIvol]

Very amateur smoker, looking to get my feet wet. Couple questions: best place to buy meat? Best starter grill/smoker? Electric, hard wood, gas, what is the best start?

I live on long Island and always miss ribs and pulled pork!!!

 

[UT_Dutchman]

Doing my first attempt at a butt on the Weber Kettle with the Slow N Sear. Assuming it all goes to plan I can ditch my Masterbuilt electric - just don't have a good place to keep it.

Running about 240 with thin blue smoke - yeehaw

I know a guy who is just starting out that would take the MB of your hands.

 

[volinbham]

I know a guy who is just starting out that would take the MB of your hands.

ha ha - long drive from Long Island to Birmingham

 

[volinbham]

ye ole stall

 

[volinbham]

Very amateur smoker, looking to get my feet wet. Couple questions: best place to buy meat? Best starter grill/smoker? Electric, hard wood, gas, what is the best start?

I live on long Island and always miss ribs and pulled pork!!!

Electric is the easiest - set the temp and let her go. Only hassle is keeping smoking wood in it. There are some options to help.

Pellet smokers like Traeger seem to be pretty easy to run too.

I've gotten my pork butts at the grocery and ribs typically at Costco.

 

[JCHateSteve]

Very amateur smoker, looking to get my feet wet. Couple questions: best place to buy meat? Best starter grill/smoker? Electric, hard wood, gas, what is the best start?

I live on long Island and always miss ribs and pulled pork!!!

Also look into barrel smokers like the Pit Barrell Cooker and Barrel House Smoker. You can also build one of you fancy a project. They are very easy to use. The Weber Smokey Mountain(bullet smoker) is another classic starter unit. You can also smoke in a kettle grill if you don't need large capacity. My suggestion is to pick a price range first. That will inform what the best option is more than anything.

 

[Guest]

Very amateur smoker, looking to get my feet wet. Couple questions: best place to buy meat? Best starter grill/smoker? Electric, hard wood, gas, what is the best start?

I live on long Island and always miss ribs and pulled pork!!!

Offset grill/smoker like this one is great starter. Hard to mess up on one of these. Doesn't have to be this brand but these are some of the better quality one's. Cost $200 & up
https://www.lowes.com/pd/Oklahoma-J...V5ZJbCh1UvwKBEAQYAiABEgITBfD_BwE&gclsrc=aw.ds

 

[UT_Dutchman]

ha ha - long drive from Long Island to Birmingham

Haha I see what you did there.

 

[volinbham]

Decided to wrap at 182. Charcoal was dying out and things were slow motion. In oven now for final 20 degrees then to the cooler. About 7.5 to 8 hours in.

 

[volmanbill]

This was good. Used a combination of cherry and Jack Daniels pellets. I liked the sauce better than the actual loaf. Might make my regular meat loaf with this sauce next time.

 

[give_him 6]

Step 1: I rinsed the meat in the sink, but I did not trim the fat on this 10lb pork shoulder. I kept the fat on for the flavor but pulled the fat during the final step after the meat had rested.

Step 2: I used olive oil as the binder with "Rub Some Heat", which features a stronger hint of chilis and garlic. Some people suggest mustard as a binder, but I am not a fan.

Step 3: Many of the videos from the experts suggest 1 hour per pound for planning purposes, but they also caveat that by saying that the temperature controls the length of time, ultimately wanting to get to around 160 degrees or a little higher before wrapping it. I put this on the smoker at 6:30am and used Traeger Reserve Blend pellets (cherry, apple, oak).

Step 4: I let the smoke hit 225 degrees and set the meat inside the smoker with a Chugod wifi thermometer so that I could monitor while I work in my office. I have seen some Traeger recipes suggest 250. I have tried that before and it seemed to cook too quickly and didn't turn out good for me. I like the 225 degrees "low and slow" method.

Step 5: I sprayed with apple juice every hour until the pork hit the 160-degree mark, which was around the 8-hour mark. Some people suggest apple vinegar. I have also seen people recommend spraying water to keep it moist. I like the apple juice, not for the flavor, but the sugar and moisture. I hit the stall around the 6-hour mark.

Step 6: After hitting 160 degrees, I took it off the smoker and put in a foil pan and covered with foil and let it continue until it hit 205 degrees. Raised the temp to 275 degrees to hit the 205 mark.

Step 7: Once at 205 degrees, I called it and let it rest for 45 minutes. After the rest, I began shredding/pulling some fat out.

Total Cook time on Traeger Pro Series Gen 1 Bronze: Approximately 12 hours (6:25am until 6:49pm). Rest for 45 min. Dinner was served at 7:40pm.

Resources and Videos I watch for tips on rubs, trimming, wood flavor, internal temps, and recipes:

I continuously view this subreddit and learn from many of you, your recipes, and recommendations. I also subscribe youtube channels of Malcom Reed; Chef Jason Morse with Ace Hardware (mostly uses the Traeger); Meat Church; and Aaron Franklin.