The Grill and BBQ thread

#8,130
#8,130
Still utilizing the Barrel House Smoker, Weber Kettle, and Master Built Electric. The son uses the weber kettle to smoke ribs.

While visiting my step son, they smoked a full brisket on one of those outdoor gourmet inexpensive side box smokers. He didn't put seals on it when he assmebled it, nor did they heed my advice to separate the point for better cook. Took 18+ hours (vs 10.5 hours in our electric), but was a darn good brisket and they did get it to pull apart status. Which was a surprise as it never got over 185 degrees on the meat, but was in for so long it rendered the fat anyway.
 
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#8,134
#8,134
With football season upon us, I was thinking about game day apps on the grill/ smoker. Maybe we share some of our favorites that we like to do.

What got me thinking of this was a "hotdog" dip I recently saw...and for those of from Knoxville I thought of making it with Roger's hotdog sauce on Kingston Pike. I know he's closed down but maybe something similar.

The VOLS are bringing it on the field, we need to step up our game as well!
 
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#8,135
#8,135
kiddiedoc said:
Sweet! The ol' Egg is still making people happy 'round here.
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Same. Still a Yoder still tempts me. Know the smoke flavor won't compare, but convenience on the longer cooks and being able to just pop out a diverter to sear a steak just has me listing for one.
 
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#8,136
#8,136
CAVPUT said:
Same. Still a Yoder still tempts me. Know the smoke flavor won't compare, but convenience on the longer cooks and being able to just pop out a diverter to sear a steak just has me listing for one.
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Hey! That BGE came from me! He's done an amazing job renewing the table, etc. KD has done that Egg proud with his cooks!
 
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#8,138
#8,138
Boca Vol said:
Hey! That BGE came from me! He's done an amazing job renewing the table, etc. KD has done that Egg proud with his cooks!
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Seriously one of the best purchases I've ever made. You have no idea how many friends and family have enjoyed the fruits of that transaction and the work I put into souping it up.
 
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#8,141
#8,141
ninerplaya57 said:
Anyone make pork belly and have any tips, recipes or suggestions? Is it a pain or eady? I’ve never done one but want to try on my Kamado.
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I did pork belly burnt ends a while back. They were fantastic. Can't remember the recipe I used. Here is something close.

Smoked Pork Belly Burnt Ends - House of Nash Eats

I used my normal homemade rub and sauce on them. They are super rich. So keep that in mind when selecting what to serve them with and portion size.
 
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#8,142
#8,142
Speaking of pork belly, what stores do you find them in regularly? I've not searched super hard, but I've kept an eye out at our local food city/ Ingles/ Wal-Mart/ and 2 good butcher shops. I've never actually seen one for sale at any of them.
 
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#8,144
#8,144
Boca Vol said:
I've got a rack of beef back ribs on the smoker that I found at Publix yesterday. Marinated in Allegro Pepper & some leftover red wine (oddity in my house). Will post a pick when I pull them.
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#1 - Allegro is good stuff

#2 - Odd to have red wine. Or, odd to be leftover. lol.
 
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#8,145
#8,145
ninerplaya57 said:
Anyone make pork belly and have any tips, recipes or suggestions? Is it a pain or eady? I’ve never done one but want to try on my Kamado.
Click to expand...

We smoked one. Haven't tried again, but it was good, so we must have done it pretty well. We did smoke it whole to start. Bit of dry rub. Ran it around 225 I think. Didn't want to make slab bacon out of it, but did want it rendered. We chunked up some of it to baste and make candy cubes. I either used apple or cherry wood ??

Tips
-remove skin and leave fat cap. can leave skin on and reverse cook it with a hot fire or ladled super hot oil to crisp it after smoking, but we were first timers so I took mine off.
-score rest of fat cap both ways before seasoning. We used an all-purpose dry rub with just a dusting of pork rub.
-run meat to 160-165 degree (4 hours give or take). Wrap. Finish at 195-200 degree (another 1.5 hr give or take). you can suace it or whatever you want to try at wrapping. Can also cube some up when done and suace it and crank the temp up long enough for some sticky candy. Or do your candy under the broiler. Or you can slice as is.
-It's not unlike smoking a brisket in that you need to make sure you have it rendered properly for best flavor and tenderness, and eatability. Just half the time.
 
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#8,146
#8,146
GVF said:
We smoked one. Haven't tried again, but it was good, so we must have done it pretty well. We did smoke it whole to start. Bit of dry rub. Ran it around 225 I think. Didn't want to make slab bacon out of it, but did want it rendered. We chunked up some of it to baste and make candy cubes. I either used apple or cherry wood ??

Tips
-remove skin and leave fat cap. can leave skin on and reverse cook it with a hot fire or ladled super hot oil to crisp it after smoking, but we were first timers so I took mine off.
-score rest of fat cap both ways before seasoning. We used an all-purpose dry rub with just a dusting of pork rub.
-run meat to 160-165 degree (4 hours give or take). Wrap. Finish at 195-200 degree (another 1.5 hr give or take). you can suace it or whatever you want to try at wrapping. Can also cube some up when done and suace it and crank the temp up long enough for some sticky candy. Or do your candy under the broiler. Or you can slice as is.
-It's not unlike smoking a brisket in that you need to make sure you have it rendered properly for best flavor and tenderness, and eatability. Just half the time.
Click to expand...
The brisket burnt ends are my favorite BBQ candy. Came across a "poor mans" version using chuck roast from good ol' Malcolm Reed. While it wasn't as good as from brisket, the family love 'em and I was pleasantly surprised. Plus it didn't hit my wallet as badly and only took about 4 hours. It's on the menu at least once every football season.
 
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#8,147
#8,147
CAVPUT said:
The brisket burnt ends are my favorite BBQ candy. Came across a "poor mans" version using chuck roast from good ol' Malcolm Reed. While it wasn't as good as from brisket, the family love 'em and I was pleasantly surprised. Plus it didn't hit my wallet as badly and only took about 4 hours. It's on the menu at least once every football season.
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I've seen about subbing in the chuck roast for the brisket and that it was very good, but I haven't tried it. My son is actually really good at smoking meats. He is almost 21 now, and stole my thunder about 4+ years ago. He's spot on on brisket, bologna, salmon, and ribs. I still handle the drunk chicken and boston butts mostly. It's hard to beat proper brisket burnt end candy, but the pork belly burnt ends are very, very close.
 
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