The Grill and BBQ thread

#1,852
#1,852
Wow. I have never really looked at unsliced bologna before. It looks interesting.

I bet the taste was nice.
 
#1,855
#1,855
volinbham said:
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

0009442826989_A
Click to expand...

Get a chance to try this yet? Really thinking about pulling the trigger
 
#1,858
#1,858
CanadianVol said:
Get a chance to try this yet? Really thinking about pulling the trigger
Click to expand...

Did wings yesterday - came out great. Super easy to use.

Also did a reverse sear on a flank steak. That didn't come out so great but not a fault of the smoker - picked a poor rub (Cowboy rub - not enough salt or pepper) and the smoke flavor (Apple) was a little strong for the meat. Smoked it for about 30 minutes or so to internal of 108 then finished on hot grill. Was cooked right but didn't care for the rub/smoke combo on that particular cut.

I'll probably use the smoker without smoke to do reverse sears on steak cuts in the future.
 
#1,859
#1,859
Beef ribs, sirloin tip, and spatcocked chickens.
 

Attachments

  • Beef Ribs.jpg
    Beef Ribs.jpg
    39.8 KB · Views: 3
  • Sirloin Tip.jpg
    Sirloin Tip.jpg
    57.8 KB · Views: 3
  • Spatchcocked Chicken2.jpg
    Spatchcocked Chicken2.jpg
    44.9 KB · Views: 4
  • Smoker9.jpg
    Smoker9.jpg
    45.1 KB · Views: 3
  • Like
Reactions: 1 person
#1,864
#1,864
It's probably been discussed, I might have even asked before, but let's talk about brisket.

I'm going to attempt the oil, salt, and pepper method. Planning to cook approximately 75 minutes per pound at 225. Goal is to hit 180 as an internal temp, wrap in foil, and let it rest 90 minutes in a cooler.

What's the traditional wisdom on how often to rotate the brisket and how do I insure that nice bark? I've read a few things researching the subject, but I'm interested in what VolNation has to say. My plan for rotating the brisket is every three hours, but I hesitate to open the smoker that often.
 
#1,865
#1,865
Aavoxx said:
It's probably been discussed, I might have even asked before, but let's talk about brisket.

I'm going to attempt the oil, salt, and pepper method. Planning to cook approximately 75 minutes per pound at 225. Goal is to hit 180 as an internal temp, wrap in foil, and let it rest 90 minutes in a cooler.

What's the traditional wisdom on how often to rotate the brisket and how do I insure that nice bark? I've read a few things researching the subject, but I'm interested in what VolNation has to say. My plan for rotating the brisket is every three hours, but I hesitate to open the smoker that often.
Click to expand...

180 is to low,take to at least 205-210 then wrap or wrap in butcher paper at 185 and put back on smoker till 205-210
 
#1,867
#1,867
SaluteToTheHill said:
No problem. It's the best jerk recipe I have found and authentic. I was in Jamaica a few weeks ago and made this before I went so it would be fresh in my mind to compare with jerk there in Jamaica. I cant say its as good because I can never find scotch bonnet peppers here and have to use jalapenos or habaneros and of course I'm not cooking it over pimento wood but IMO its the best you'll find here in the states. Try it on pork too.
Click to expand...

I just made this and it was fantastic. Thanks again.
 

Attachments

  • IMG_20160821_1646149.jpg
    IMG_20160821_1646149.jpg
    109.6 KB · Views: 11
  • Like
Reactions: 2 people
#1,868
#1,868
volinbham said:
Did wings yesterday - came out great. Super easy to use.

Also did a reverse sear on a flank steak. That didn't come out so great but not a fault of the smoker - picked a poor rub (Cowboy rub - not enough salt or pepper) and the smoke flavor (Apple) was a little strong for the meat. Smoked it for about 30 minutes or so to internal of 108 then finished on hot grill. Was cooked right but didn't care for the rub/smoke combo on that particular cut.

I'll probably use the smoker without smoke to do reverse sears on steak cuts in the future.
Click to expand...

I've never tried flank. I would think it would be too lean to cook that long. You say it was cooked right...I'm sure you cut it against the grain...how did it "chew"? I have tried a similar approach to get some smoke on filet tails a couple of times and failed. I gave up thinking it was too lean.

What do you mean use "the smoker without smoke"?
 
#1,869
#1,869
Smoked a couple of beer can chickens yesterday. They were great. It's been a while since I've made them. Putting them back on the monthly rotation. Used Jeff Phillips' recipe (Smoked Beer Can Chicken - Smoking Meat Newsletter). Also tried the bean recipe referenced on there (they were great, too) and the bacon wrapped jalapeños (just ok - I prefer sausage/cream cheese stuffed). I was surprised by the jalapeños - Jeff says they are his favorite smoked appetizer recipe.
 
#1,873
#1,873
Last night I made some wings. I put them on the smoker (250 ish) for about 30 minutes. Then I dropped them in a deep fryer to crisp the skin. Sprinkled with some rub. Not bad.
 
#1,874
#1,874
Boca Vol said:
Last night I made some wings. I put them on the smoker (250 ish) for about 30 minutes. Then I dropped them in a deep fryer to crisp the skin. Sprinkled with some rub. Not bad.
Click to expand...

I do 1.5 on the smoker then onto the grill for crisping the skin. Easy and good.
 
#1,875
#1,875
Butt question - I'm going to do a small Boston Butt (5lb) this weekend. Kinda have a hankering for both pulled and sliced.

Anyone do both with the same butt? Is it feasible to cut it in 1/2 at about 185 so I can slice one half and put the other back in to 200 or so?
 
New posts
You must log in or register to reply here.

VN Store



Back
Top