The Grill and BBQ thread

#2,226
#2,226
InVOLuntary said:
Ok guys, I finally got my outdoor griddle finished. Notice the 1" thick solid steel cooking surface. It is carbon steel so I'll have to keep it oiled to prevent rusting. I welded a thin piece of stainless all around the perimeter to keep the good stuff in and the bad stuff out. I had a 2" hole plasma cut into the top to rake oil and stuff into a bucket below.

It took an act of Congress to get it slide into place. Luckily I had my forklift and made a makeshift beam to attach to the forks. It weighs close to 400#.

Best of all, I fired it up and no warping. I even fried an egg on it and it worked great.
Click to expand...

Whoa! Nice work
 
#2,228
#2,228
Turkey breast slicing debate.

I read that the right way to slice turkey breast is removing it from the bird and slicing from front to back. However the most common way is to slice across the breast from outside in.

What say ye?
 
#2,229
#2,229
volinbham said:
Turkey breast slicing debate.

I read that the right way to slice turkey breast is removing it from the bird and slicing from front to back. However the most common way is to slice across the breast from outside in.

What say ye?
Click to expand...

I remove the entire breast in one piece then slice across.
 
#2,231
#2,231
volinbham said:
Turkey breast slicing debate.

I read that the right way to slice turkey breast is removing it from the bird and slicing from front to back. However the most common way is to slice across the breast from outside in.

What say ye?
Click to expand...

I've seen different chefs do it different ways. Personally, I think if your bird has a good taste to it, screw it, slice it in any way that is appealing to you. jmo
 
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#2,232
#2,232
InVOLuntary said:
Ok guys, I finally got my outdoor griddle finished. Notice the 1" thick solid steel cooking surface. It is carbon steel so I'll have to keep it oiled to prevent rusting. I welded a thin piece of stainless all around the perimeter to keep the good stuff in and the bad stuff out. I had a 2" hole plasma cut into the top to rake oil and stuff into a bucket below.

It took an act of Congress to get it slide into place. Luckily I had my forklift and made a makeshift beam to attach to the forks. It weighs close to 400#.

Best of all, I fired it up and no warping. I even fried an egg on it and it worked great.
Click to expand...

nice work.....
 
#2,236
#2,236
MSME Vol said:
Wrap the thing in a welding blanket. Will trap the heat in a bit more for you. Smoking is classic thermodynamics. Energy in versus energy out.
Click to expand...

It's thermostatically controlled. When it reaches 275 the heating element shuts off. Comes back on when it dips a little below 275. It's like an oven.
 
#2,237
#2,237
Did wings on the BGE tonight using the rub and cornstarch method, raised grid over direct heat. They were good, but I think it got a little too hot. Next time, I'll try to keep it at 300 (got to 350 for a while). The heat wasn't perfectly even, and it was hard moving that many things around without keeping it open long enough for the coals to heat up.
 
#2,238
#2,238
InVOLuntary said:
What would be the downside to just going 275 the whole way?
Click to expand...

It might dry out. Birds are finicky. Chickens are especially easy to dry out. 225 has always been a safe temp for me. If I went to 275 I'd lose track of time ruin it (ask me how I know). Some people can do them at 275 or higher but I'm not very good at the high temperatures on birds.
 
#2,242
#2,242
Ok, kids asking what I want for Christmas. Thermapen Mk4 or is there something good probe-wise that will connect to my iphone? Or something else I really, really need?

Thanks for input.
 
#2,243
#2,243
VolMax said:
Ok, kids asking what I want for Christmas. Thermapen Mk4 or is there something good probe-wise that will connect to my iphone? Or something else I really, really need?

Thanks for input.
Click to expand...

For smoking, this might be a better option:

ThermaQ High Temp Kit | ThermoWorks

If you want just a quick-read probe, the Termapen is perfect. I use mine all the time. I don't currently have a leave-in probe, as I've burned through a handful of cheapies and haven't sprung for a high-end one.
 
#2,244
#2,244
VolMax said:
Ok, kids asking what I want for Christmas. Thermapen Mk4 or is there something good probe-wise that will connect to my iphone? Or something else I really, really need?

Thanks for input.
Click to expand...

I have an igrill. It works pretty good but doesn't have a very long range. It connects via Bluetooth. It shows the temp on a graph so you can see when the meat stalls and it can alert you to hi and lo temps.
 
#2,245
#2,245
gotta a turkey question for the temp,the breast is at 165 so i moved the nprobe to the body inside of the thigh,it is at 145,so leave it in the smoker till that hits 165 right ?


here are some pics
 

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#2,247
#2,247
Just put mine on. Figure it will be done about midnight. Here's my plan:

Add Wood every 30 min for the first two hours.

After 2 hours, start spritzing every 2 hours with a butter, Apple juice mixture.

Pull off about midnight checking temp at the thigh to 165 degrees.

Take off and tent for one hour.

Thoughts and suggestions are appreciated.
 
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