The Grill and BBQ thread

[SaluteToTheHill]

Finished product. Peanuts took about 2.5 hours.

 

[vols72]

Whole Pork loin rubbed and resting for the smoker later

 

[vols72]

.

 

[volwindy]

Finished product. Peanuts took about 2.5 hours.

How were the peanuts?

 

[vols72]

Tenderloin on the smoker for later,gonna finish off on the grill with some grilled pineapple

 

[vols72]

Finished up

 

[SaluteToTheHill]

How were the peanuts?

Just tasted like roasted peanuts, didn't really have any smoky flavor. Next time I may shell them, mix in some honey then smoke them. Everyone really liked them though. Great thing to munch on while you're waiting on everything else to get done.

 

[Orange Blazer]

First pizza using the kitchen aid.

 

[Orange Blazer]

End result. Cooked on the Primo.

 

[cali_vol]

#circumcised

Hahahaha

 

[cali_vol]

Finished product. Peanuts took about 2.5 hours.

Amazing. Nicely done sir!

 

[Coug]

It's called a Looftlighter...Looftlighter - Start your fire | BBQ & Fireplace, eco-friendly

But they sell them on Amazon, grilling stores, probably even Walmart.com.

Why not just buy a $20 heat gun or just use the inexpensive chimney starter?

Finished product. Peanuts took about 2.5 hours.

Hahaha! How did you get the brush marks to stay on the ribs? That's awesome.
http://www.volnation.com/forum/attachment.php?attachmentid=114529&d=1469319715

 

[SaluteToTheHill]

Hahaha! How did you get the brush marks to stay on the ribs? That's awesome.
http://www.volnation.com/forum/attachment.php?attachmentid=114529&d=1469319715

I have what looks like a paint brush with rubber bristles. I use the 3-2-1 method to cook the ribs but make sure they hit 195 degrees before pulling them. Then with about 15 minutes to go I paint them with sauce.

 

[Tin Man]

This weekend, there will be ribs.

There will be...

 

[Rasputin_Vol]

[youtube]https://www.youtube.com/watch?v=_IsRttUmTbg[/youtube]

 

[Orange Blazer]

Why not just buy a $20 heat gun or just use the inexpensive chimney starter?



Hahaha! How did you get the brush marks to stay on the ribs? That's awesome.
http://www.volnation.com/forum/attachment.php?attachmentid=114529&d=1469319715

As to why I have the looflighter....I have a chimney starter also and the looflighter gets the fire started and ready to cook much faster than the chimney.

 

[Coug]

I have what looks like a paint brush with rubber bristles. I use the 3-2-1 method to cook the ribs but make sure they hit 195 degrees before pulling them. Then with about 15 minutes to go I paint them with sauce.

Nice!

As to why I have the looflighter....I have a chimney starter also and the looflighter gets the fire started and ready to cook much faster than the chimney.

Ok, that's good to know!

 

[Tin Man]

Every rack is different. I cook my back ribs with relatively low indirect heat (225f - 275f) and smoke, checking them periodically and moving them around to even them out over their cooking time. I check via touch and a meat thermometer. For glazing (by request), I'll expose them to higher heat (300f) for ~1/2 hour.

Once, my missus had me sear the meaty side of the ribs over medium-high direct heat, then she bathed/poached them in ~200f mojo sauce for ~1/2 of an hour, then asked me to finish them with indirect heat and smoke + the bbq sauce glazing. They were done in just over 2 hours and well received by those eating them.

Another time, a neighbor of Caribbean extraction had me fast cook ribs over direct medium-high heat, liberally mopping and turning every 15 minutes. They were done in just over an hour and better than I expected.

 

[volinbham]

Just picked up a 40 inch Masterbuilt (the newest version) at Sam's for 329. Could pass up the price. MSRP is 499.99 plus the Sam's version comes with the leg kit.

Was using my Weber E320 on indirect but heat control especially getting below 250 consistently was problematic.

Will post adventures

 

[ninerplaya57]

Just picked up a 40 inch Masterbuilt (the newest version) at Sam's for 329. Could pass up the price. MSRP is 499.99 plus the Sam's version comes with the leg kit.

Was using my Weber E320 on indirect but heat control especially getting below 250 consistently was problematic.

Will post adventures

Awesome smoker. I have 2 of them. Basically just set it and let it go. No real need to babysit it too much. I recommend getting the AMNPS to go with it. If you aren't sure what that is just google it. It makes a huge difference. The actual temperature gadge on the smoker itself is garbage, so I also recommend getting a digital temperature gadge. I have 2 Maverick sets and they work great.

 

[volinbham]

Awesome smoker. I have 2 of them. Basically just set it and let it go. No real need to babysit it too much. I recommend getting the AMNPS to go with it. If you aren't sure what that is just google it. It makes a huge difference. The actual temperature gadge on the smoker itself is garbage, so I also recommend getting a digital temperature gadge. I have 2 Maverick sets and they work great.

Thanks for the advice. I recently bought the AMNPS to use on my gas grill so I'm covered there and already had a Maverick set.

Is the meat probe on the Masterbuilt garbage also?

 

[kiddiedoc]

Picked up a new tailgate grill as the Fire and Ice has ended her decade run due to rust and wear. The Coleman LXE came in orange, so it fit the bill. Will report back...

 

[Tin Man]

Picked up a new tailgate grill as the Fire and Ice has ended her decade run due to rust and wear. The Coleman LXE came in orange, so it fit the bill. Will report back...

Very portable k:

 

[ninerplaya57]

Thanks for the advice. I recently bought the AMNPS to use on my gas grill so I'm covered there and already had a Maverick set.

Is the meat probe on the Masterbuilt garbage also?

No problem. I hope you enjoy yours as much as I have enjoyed mine. I'm not sure I remember mine even coming with another probe. I just know the temp gauge sucks. There was a 40 degree difference between what it read and what my Maverick said.

 

[vols72]

Bologna on now,mac and cheese going on later