The Grill and BBQ thread

#603
#603
Boca Vol said:
I don't think I would try it because there are chemicals in briquettes. Stick with lump charcoal.
Click to expand...

never used lump, its fine for a charcoal grill right? Can I still start them in my chimney starter....I know they get really hot?
 
#604
#604
BearCat204 said:
never used lump, its fine for a charcoal grill right? Can I still start them in my chimney starter....I know they get really hot?
Click to expand...

I mix in some lump with my briquettes in my chimney. I put them on the top because they tend to fall through the slots sometimes.
 
#605
#605
BearCat204 said:
I'm interested in trying this, can I do it with just a regular charcoal grill? Any tips?
Click to expand...


I would definitely recommend lump charcoal. Get coals red hot. I use a basting brush to dust the coals to remove ash before putting them on. I normally use a meat thermometer to get the exact temp I want, but I don't have a true instant read and it's way too hot to use the one I have. I did 3 and half minutes each side with lid closed. They came out in between medium rare and medium. I will shave a couple minutes off next time.

I also recommend really long tongs and/or a good set of gloves.

I started lump charcoal in a chimney for years with no issues.
 
#606
#606
NWGVol said:
I would definitely recommend lump charcoal. Get coals red hot. I use a basting brush to dust the coals to remove ash before putting them on. I normally use a meat thermometer to get the exact temp I want, but I don't have a true instant read and it's way too hot to use the one I have. I did 3 and half minutes each side with lid closed. They came out in between medium rare and medium. I will shave a couple minutes off next time.

I also recommend really long tongs and/or a good set of gloves.

I started lump charcoal in a chimney for years with no issues.
Click to expand...

Thanks, I will attempt this during this weekend
 
#607
#607
BearCat204 said:
Thanks, I will attempt this during this weekend
Click to expand...


Please post how they turn out.

It was the second best steak I've ever had. The only one that topped it was a Wagyu dry aged ribeye that a good friend ordered from lobels and grilled it caveman style. Those steaks were a whole nother level. But at 50 bones per 16 oz steak, I'm not sure I could risk cooking it caveman style myself. Lol

Two other tips that may not be necessary, but just in case. Minimum inch and half thick, and rest the steaks in a foil tent for 5-10 min before serving.
 
#608
#608
NWGVol said:
Please post how they turn out.

It was the second best steak I've ever had. The only one that topped it was a Wagyu dry aged ribeye that a good friend ordered from lobels and grilled it caveman style. Those steaks were a whole nother level. But at 50 bones per 16 oz steak, I'm not sure I could risk cooking it caveman style myself. Lol

Two other tips that may not be necessary, but just in case. Minimum inch and half thick, and rest the steaks in a foil tent for 5-10 min before serving.
Click to expand...
Thanks for the tips, appreciate it. I will report back, and hopefully I didnt burn my steak or my hands and arms during the process
 
#614
#614
vols72 said:
Hey GM I fixed you a plate :)
Click to expand...

that looks great,i haven't fired my smoker up in a while,I'm still eating smoked left overs from the freezer

my whole birds aren't coming out very good,there usually way to dry and I've bragged and said i would do a Turkey for Thanksgiving this year and do a ham for Christmas

I'm not worried about the ham at all,but what should I do about a whole turkey ? I don't really want to do a salt brine,I've never done one and according to my heart Doctor I should stay away from that lol

but I'm willing to give it a try just for Thanksgiving,I plan on buying one before then and smoking it to see how it comes out,let me know how you do a turkey and I will try it out


hmmm come to think of it,I have grandmas turkey broaster,you just place it on a rack and it is steamed cook,I may do a combination of the two,smoke the bird till around 140 and finish it off in the broaster

let me know what you do to yours and I will give it a try first,i will pick one up this week and be ready to fire the smoker up,i will have to load it up and eat smoked meat for a long time,once again :)
 
#615
#615
I would still recommend a liquid brine...just cut back on the salt. The brine will keep it moist.
 
#616
#616
Hey GM just use accent it's salt free but will do the same as adding salt. I'll be doing my first turkey this weekend for a trial run for thanksgiving. Got roped in to doing one myself :)
 
#620
#620
RollinVol said:
It has probably been discussed. But has anybody bought an electric smoker.?And if so. What kind do you have and do you like it?Thanks.
Click to expand...

Been discussed before. Many on here would probably agree you cannot go wrong with a Masterbilt electric smoker. Love mine. You don't get the bark you get with charcoal. You don't need a lot of smoking chips to get well smoked meat and the temp stays within a few degrees of its setting the whole time. Set the temp/time, insert the probe thermometer if you like to use one, place the chips in the holder and drop in the tray, come back when its done or you are ready to take it out. On poultry if you like crisp skin, take it out a little early and place on a gas or charcoal grill for a time to finish. Easy clean-up. If you have to use an extension cord, be sure and use the same gauge to get the right current going to the element.
 
#621
#621
Can we talk about sauce?
The best sauce and the very reason BBQ pork is one of my favorite foods is the sauce they use in tri cities. especially just outside of Bristol Ridgewood and pardners!

Anybody have any idea how to make that stuff?
 
#622
#622
Vols4us said:
Been discussed before. Many on here would probably agree you cannot go wrong with a Masterbilt electric smoker. Love mine. You don't get the bark you get with charcoal. You don't need a lot of smoking chips to get well smoked meat and the temp stays within a few degrees of its setting the whole time. Set the temp/time, insert the probe thermometer if you like to use one, place the chips in the holder and drop in the tray, come back when its done or you are ready to take it out. On poultry if you like crisp skin, take it out a little early and place on a gas or charcoal grill for a time to finish. Easy clean-up. If you have to use an extension cord, be sure and use the same gauge to get the right current going to the element.
Click to expand...

Thanks. I think I'm gonna go with the master built. It sounds like the better deal.
 
#623
#623
RollinVol said:
Thanks. I think I'm gonna go with the master built. It sounds like the better deal.
Click to expand...

Be careful on which Masterbuilt you get. Don't get a generation 2 Masterbuilt smoker. These are crap and have had tons of problems. Everyone here guided me into a masterbuilt and I really appreciated the insight. I did a lot of research before picking it though and found out the 2nd generation ones had a lot of problems. If you can get the newest model with the bluetooth. There aren't many problems with this new model and while researching it almost everyone said they loved it. Also if you can try to get the 40 over the 30. A lot of people regret getting the smaller 30 model when the 40 can fit more food and isn't too much more expensive. The other thing I noticed was people like using an AMNPS with this smoker instead of using the wood tray it comes with. I had no clue what an AMNPS was before looking into it but I ordered one because it's supposed to make the Masterbuilt so much better. Also price wise if you have a Sams Club membership they have the Masterbuilt cheapest and you can get a 4 year extended warranty for like $30 or so. The Sams model also comes with legs for it which is awesome. I just bought 2 of them and put them together last weekend. I haven't had time to season them yet but I'm hoping to soon and hopefully do my first smoke this weekend or next.
 
#624
#624
Anybody around the Soddy Daisy area? We just got this place... Been there less than a year.. Called backyard BBQ. Everything is really, REALLY good. I go at least once a week.
 
#625
#625
UTVOLKeith said:
Can we talk about sauce?
The best sauce and the very reason BBQ pork is one of my favorite foods is the sauce they use in tri cities. especially just outside of Bristol Ridgewood and pardners!

Anybody have any idea how to make that stuff?
Click to expand...

What does it taste like? Is a tomato or vinegar based sauce? Thin or thick?
 
New posts
You must log in or register to reply here.

VN Store



Back
Top