The Grill and BBQ thread

#176
#176
golfballs said:
good call. I was reading that the metal in smoker I have is relatively thin, so it's susceptible to the surrounding environment
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I've got the same problem

the more I've used my smoker the better I am getting at it

and I keep a close eye on the temperature gauge
 
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#181
#181
here is a video for a spiral cut ham,shouldn't he have applied the mustard and rub the night prior ?

https://www.youtube.com/watch?v=visSGTZv9jk


here is one for meat loaf,I haven't tried it,but i will
I do like my dual probe digital thermometer instead of his and he did use a pan

https://www.youtube.com/watch?v=rxnudUpciXA

some information about smoking ribs

BBQ Ribs Recipes, Barbecue Recipes, Grilling Techniques, Baby Back Ribs, Barbeque Spareribs, Outdoor Cooking, Rating Grills and Smokers

I've got to work on smoking ribs,I'm bad to over cook em and they taste great but are way to dry,I did figure out that the temp probe for meat temp isn't the way to go,for me anyway

any Ideas on how to cook em right ? I may try to time em and wrap them in foil to finish them
 
#182
#182
governmentmule said:
any Ideas on how to cook em right ? I may try to time em and wrap them in foil to finish them
Click to expand...

This is my process for ribs.

-Remove the membrane, trim, wash.
-Coat with olive oil, then apply dry rub, wrap in saran wrap in put in fridge for a few hours.
-Put in smoker/grill, indirect heat at 225 for three hours.
-Lay ribs on a big piece of foil and make kind of a boat, pour in 1 cup of apple juice. Seal ribs and juice in foil, put back in smoker indirect heat for one hour.
-Take ribs out of foil and put back in smoker indirect heat for 30 minutes.
-Lather with sauce (optional) and put directly over coals for a few minutes to caramelize sauce.
-Enjoy!

Edit to step two. I forgot to mention I like to brush on a light coat of olive oil before the dry rub.
 
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#183
#183
MSME Vol said:
Seeing as this is a hobby of mine here is the skinny. Pork is safe to eat past about 145 usually in every instance. Butt meat comes from the shoulder of the pig. Usually there are two cuts. The upper Boston cut and the lower picnic cut. I prefer the Boston myself as it is more traditional and not as hammy tasting. Folklore states they are called butts as when they were originally packed back in the day, they were packed into the butt of the barrel.

Regardless of the cut, I always smoke mine to 203. Shoulder has a lot of fat and interconnected tissues in it that virtually melt out and make pulling it substantially easier at temps above 190. The high temps also allow for an amazing amount of the cherished bark to form on it. Yes it does take a while usually about 10 hours or so. If you want it to go faster wrap the meat tightly in foil once it hits about 155 to help power it through the dreaded stall. Just be sure to remove the foil for the last little bit to let the bark firm up again.

Again nothing wrong at all eating it at a lower temp just expect less bark and to probably have to slice it with a knife to serve. Pulling at that temp would be tough even with bear claws.
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This guy is on the money!

This link is for pulled pork but the website has tons of other recipes for different kinds of outdoor cooking. It goes into great detail about "meat science." The site is great if you want to learn about why things are done the way they are. Perfect Pulled Pork From Pork Butt Recipe
 
#184
#184
Hopvol said:
This is my process for ribs.

-Remove the membrane, trim, wash.
-Coat with dry rub, wrap in saran wrap in put in fridge for a few hours.
-Put in smoker/grill, indirect heat at 225 for three hours.
-Lay ribs on a big piece of foil and make kind of a boat, pour in 1 cup of apple juice. Seal ribs and juice in foil, put back in smoker indirect heat for one hour.
-Take ribs out of foil and put back in smoker indirect heat for 30 minutes.
-Lather with sauce (optional) and put directly over coals for a few minutes to caramelize sauce.
-Enjoy!
Click to expand...

Except for the saran wrap part, this is how I do it also! Good call
 
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#185
#185
Hopvol said:
This is my process for ribs.

-Remove the membrane, trim, wash.
-Coat with olive oil, then apply dry rub, wrap in saran wrap in put in fridge for a few hours.
-Put in smoker/grill, indirect heat at 225 for three hours.
-Lay ribs on a big piece of foil and make kind of a boat, pour in 1 cup of apple juice. Seal ribs and juice in foil, put back in smoker indirect heat for one hour.
-Take ribs out of foil and put back in smoker indirect heat for 30 minutes.
-Lather with sauce (optional) and put directly over coals for a few minutes to caramelize sauce.
-Enjoy!

Edit to step two. I forgot to mention I like to brush on a light coat of olive oil before the dry rub.
Click to expand...

great process, I do the same thing, but use pineapple juice
 
#188
#188
i just watched this one on a Turkey

https://www.youtube.com/watch?v=WRugPlATCN0


I've never brined one before,I usually use a broaster that my grandmother used for a turkey,it basically will steam cook one, I do think it was made back in the 50's and still cooks an excellent bird

do ya'll soak or brine a turkey before you smoke one ? the few that I have smoked without a brine , have been on the dry side and I've never used an injector either

my friend uses a needle made to inject glue under linoleum flooring,to put liquid smoke into an oven baked ham and they are pretty good

a turkey is on the grocery store list this weekend,I haven't seen any ziplock bags as big as he is using so i don't know if i have anything big enough to brine a turkey in,the only cooler i have big enough to use,I wouldn't trust to have food in it,with out some kinda of a ziplock bag around it

but it works well for beer lol any ideas on what else to use ? I do want to smoke one instead of using the broaster ,so i can get some practice in before Thanksgiving gets here,I told the family I can do way better than a store bought Turkey,so I have to get smoking one down pat before then :)


oh i can use the broaster pan,I assume that the salt will wash off and not hurt the finish on it ?
 
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#190
#190
i was looking into zip lock bags to brine a turkey in and seen this idea for where to put the turkey,it is in the bottom drawers of the fridge

The Best Place to Brine Your Thanksgiving Turkey Is in Your Refrigerator Drawer

this says some are all ready brined

Brining The Bird | The Kitchn


"One final note: Make sure your turkey isn't already brined: kosher turkeys and some brands (Butterball is one) are already brined, so brining yourself at home will make for an inedibly salty bird. In this case, a dry rub might be nice"

no wonder the Butterball Turkeys taste so good

thanks everybody for the help :hi:
 
#191
#191
here is a dry brine method

How To Dry-Brine a Turkey

"What happens during this time is really interesting: First, the salt draws out the meat juices through osmosis. Next, the salt dissolves into the juices, essentially turning into a "natural" brine even though there isn't any added liquid. And finally, this brine is reabsorbed into the meat and starts breaking down tough muscle proteins, resulting in juicy, tender, seasoned meat"

no idea if it works or not
 
#193
#193
governmentmule said:
i just watched this one on a Turkey

https://www.youtube.com/watch?v=WRugPlATCN0


I've never brined one before,I usually use a broaster that my grandmother used for a turkey,it basically will steam cook one, I do think it was made back in the 50's and still cooks an excellent bird

do ya'll soak or brine a turkey before you smoke one ? the few that I have smoked without a brine , have been on the dry side and I've never used an injector either

my friend uses a needle made to inject glue under linoleum flooring,to put liquid smoke into an oven baked ham and they are pretty good

a turkey is on the grocery store list this weekend,I haven't seen any ziplock bags as big as he is using so i don't know if i have anything big enough to brine a turkey in,the only cooler i have big enough to use,I wouldn't trust to have food in it,with out some kinda of a ziplock bag around it

but it works well for beer lol any ideas on what else to use ? I do want to smoke one instead of using the broaster ,so i can get some practice in before Thanksgiving gets here,I told the family I can do way better than a store bought Turkey,so I have to get smoking one down pat before then :)


oh i can use the broaster pan,I assume that the salt will wash off and not hurt the finish on it ?
Click to expand...

For a turkey I don't brine mine. What I do is get a big disposable turkey pan for Kroger. I put the turkey in. I inject it with a Cajun style injection. Then apply rub inside and out. I will take two softened sticks of butter and make a big ball. Put the butter on top of the turkey and pat it a little to make it stay. I will then cover the whole thing in foil. Cut a hole the size of my fist in the top for smoke to get it. The butter will melt slowly and baste the turkey for you Periodically I will go back baste the turkey throughout the smoke. Always turns our juicy and delicious.
 
#194
#194
I'm looking at getting the Large BGE or Large Primo grill. I can't find many differences. May just go with which one I can find the best deal on. Any thoughts on the Primo vs the BGE?
 
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#195
#195
I've brined a turkey before that turned out great. I used a 5 gallon bucket to brine it.
 
#196
#196
governmentmule said:
here is a dry brine method

How To Dry-Brine a Turkey

"What happens during this time is really interesting: First, the salt draws out the meat juices through osmosis. Next, the salt dissolves into the juices, essentially turning into a "natural" brine even though there isn't any added liquid. And finally, this brine is reabsorbed into the meat and starts breaking down tough muscle proteins, resulting in juicy, tender, seasoned meat"

no idea if it works or not
Click to expand...

I haven't done it with a turkey, but lamb chops were amazing with this method. Here's an interesting article about it:

The Food Lab: More Tips For Perfect Steaks | Serious Eats
 
#197
#197
Orange Blazer said:
I'm looking at getting the Large BGE or Large Primo grill. I can't find many differences. May just go with which one I can find the best deal on. Any thoughts on the Primo vs the BGE?
Click to expand...

I've seen kiddiedoc, post about a knockoff BGE Kamoda style he picked up a Kroger, and he says good things about it..

I've seen knockoff's at Sam's and Home Depot for between 400-600 bucks
 
#198
#198
vol_in_ar said:
I've seen kiddiedoc, post about a knockoff BGE Kamoda style he picked up a Kroger, and he says good things about it..

I've seen knockoff's at Sam's and Home Depot for between 400-600 bucks
Click to expand...

Had the knock off. Crapped out after 2 years. Bought the Primo today.
 
#199
#199
MSME Vol said:
Seeing as this is a hobby of mine here is the skinny. Pork is safe to eat past about 145 usually in every instance. Butt meat comes from the shoulder of the pig. Usually there are two cuts. The upper Boston cut and the lower picnic cut. I prefer the Boston myself as it is more traditional and not as hammy tasting. Folklore states they are called butts as when they were originally packed back in the day, they were packed into the butt of the barrel.
Click to expand...

That's actually somewhat wrong with regard to temperature. The main reason for worrying about undercooked pork is Trichinosis. This was caused by pigs being fed raw meats while being raised. In the US Trichinosis has virtually been eliminated from commercial pig farming because raw meat has been removed from feeding. That said Trichinosis dies at 137 degrees F. Cook pork to an internal temp of 137 degrees F, then add the resting period typically yields a perfect pork somewhere between 140 to 145.

Most Trichinosis cases that are reported actually come from people eating game meats such as bear, wild pig, etc.

The Truth About Trichinosis in Pork | Porkcares

Will I Get Trichinosis from Eating Undercooked Pork? - Nagging Question - Food News
 
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