BakedPigeon
Banned
Grilled some awesome porkchops last night, and tonight we grilled venison.
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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
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Jealous. How long was the line?
I'm so jealous. I will go there one day.
Shin Johnpv
Member
What would you say is different about it than other BBQ you've had? I want to go there one day who knows when I'll get the chance.
negreenfield
Member
Haha, that wasn't the reason (I am half Mexican but only from a biological perspective). We were going for a Caribbean style for one of the racks, we used to get some kind of guava ribs at this Caribbean restaurant, I can't remember which one, but they were awesome so I was trying to recreate that.
Co-Worker was having a going away party, so I decided to smoke some pork ribs. This is them after being on the smoker for about 2 hours. Sorry I forgot to get any finished pictures. The trimmings are in the pan in the upper right. I basted with honey mustard then rubbed them with salt, pepper, brown sugar, cayenne, garlic powder and onion powder. Smoked using the 3-2-1 method.
Nothing better than smoking meat early in the morning while drinking coffee. The iPad is for monitoring my temps inside the grill with iGrill.
Co-Worker was having a going away party, so I decided to smoke some pork ribs. This is them after being on the smoker for about 2 hours. Sorry I forgot to get any finished pictures. The trimmings are in the pan in the upper right. I basted with honey mustard then rubbed them with salt, pepper, brown sugar, cayenne, garlic powder and onion powder. Smoked using the 3-2-1 method.
Nothing better than smoking meat early in the morning while drinking coffee. The iPad is for monitoring my temps inside the grill with iGrill.
haha, this is what i would do. i need more friends in my area like you.
Icefire1424
Member
Had that exact grill for years Mcfrank. Excellent choice.
...I miss my bigass charcoal grill, currently stuck in storage waiting for the house to be built. *Sigh.
...I miss my bigass charcoal grill, currently stuck in storage waiting for the house to be built. *Sigh.
Count Dookkake
Member
.
Shin Johnpv
Member
I do love me a good brisket. What time did you get in line for it, earlier than noon I take it?
dskillzhtown
keep your strippers out of my American football
3 hours for Franklin BBQ? Damn! I have a place near me, www.corkscrewbbq.com. I have waited an hour in line for it's food. It is great stuff, they were voted in the top 50 for all of Texas BBQ places. Just the wait is what gets me. Standing in line for that long with the knowledge that by the time you get to the window to order that they might be out of brisket or pulled pork kind of sucks. It is great food though.
Count Dookkake
Member
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DJ_Lae
Member
Finally got my own ticket to bbq today and bought a Weber One-Touch Gold.
Couldn't find anyone here who sells it in any colour other than black, though...at least without paying $70 or more just for a different colour.
I've never used a charcoal grill of any kind so this will be a learning experience for me. I haven't even set it up yet.
Couldn't find anyone here who sells it in any colour other than black, though...at least without paying $70 or more just for a different colour.
I've never used a charcoal grill of any kind so this will be a learning experience for me. I haven't even set it up yet.
Shin Johnpv
Member
Welcome to the Kettle club.
DJ_Lae
Member
Got it together - remarkably simple other than me being an idiot and putting the lid handle on the left side at first.
It's also really low compared to where my Q sits in its stand.
Thanks, feels good!
Anyone have any recommendation on lump vs briquette? Poking around online it seems like that debate is almost as heated as charcoal vs propane itself.
I bought myself a bag of lump charcoal because I like the idea of there being less shit burning below my food. Though apparently there are briquettes with less filler and chemicals and the concept of them I'd imagine would work better for longer cooking times as you'd have to add more less often.
I also found a chimney on clearance but ended up just buying one of the Weber models - almost twice the size if I need to heat up that much charcoal and it felt way more sturdy.
It's also really low compared to where my Q sits in its stand.
Thanks, feels good!
Anyone have any recommendation on lump vs briquette? Poking around online it seems like that debate is almost as heated as charcoal vs propane itself.
I bought myself a bag of lump charcoal because I like the idea of there being less shit burning below my food. Though apparently there are briquettes with less filler and chemicals and the concept of them I'd imagine would work better for longer cooking times as you'd have to add more less often.
I also found a chimney on clearance but ended up just buying one of the Weber models - almost twice the size if I need to heat up that much charcoal and it felt way more sturdy.
POWERSPHERE
Member
I just did 2 T-Bones on my Weber, such a great BBQ. And Charcoal all the way! I just use heat beads for extra heat if needed
Got it together - remarkably simple other than me being an idiot and putting the lid handle on the left side at first.
It's also really low compared to where my Q sits in its stand.
Thanks, feels good!
Anyone have any recommendation on lump vs briquette? Poking around online it seems like that debate is almost as heated as charcoal vs propane itself.
I bought myself a bag of lump charcoal because I like the idea of there being less shit burning below my food. Though apparently there are briquettes with less filler and chemicals and the concept of them I'd imagine would work better for longer cooking times as you'd have to add more less often.
I also found a chimney on clearance but ended up just buying one of the Weber models - almost twice the size if I need to heat up that much charcoal and it felt way more sturdy.
If you're going for long smokes I'd just suck it up and use the briquettes, and don't sweat the "less chemicals", just go with ol' Kingsford Blue. Briquettes are more ideal for smokes because they burn longer/steadier.
I'd use lump though for any grilling you do.
Shin Johnpv
Member
Most welcome!
Personally when it comes to grilling I ONLY use lump. I used to think charcoal cooking put a weird flavor on food, and then I had some stuff not grilled over kingsford and that weird flavor wasn't there. (this has just been my experience, I know alot of people use kingsford and like it, just for me it puts something weird there) I was pretty much a lump and charcoal convert at that point. Also like you said I'd rather not be burning chemicals while cooking.
I REALLY like Wicked Good Weekend Warrior Lump. There's lots of good lump out there though and I recommend http://www.nakedwhiz.com/lump.htm to check reviews for the different brands.
You are right I will use briquettes when I'm smoking something. Though I use the all natural hardwood briquettes. I was mostly just using Stubbs, which is just charcoal and a starch binder, but I've recently started using Royal Oak as well.
The Weber chimneys are the way to go. They have the nice cone shape design that holds the coals that works so much better than the flat sheet of metal of other chimneys.
DJ_Lae
Member
Ended up buying a bag of briquettes too (the plain blue bag Kingsford ones), so I'm prepared for both grilling and lower cooking. Though I'd imagine simply learning how to adjust and regulate heat will be the hardest for me at first having never used a charcoal grill of any kind.
I'm pretty excited, though.
Will probably start with just burgers and tenderloin and something I've cooked many times before.
I'm pretty excited, though.
Will probably start with just burgers and tenderloin and something I've cooked many times before.
POWERSPHERE
Member
Just watch your temp, think ahead and don't rush it. You can have spikes and you won't ruin your food, you just won't feel like the master of fire and meat till you keep it on point for hours on end. I've been learning how to wrangle my Offset with real wood, which is the best fun ever. FIRE! REAL FIRE!
Do any of you guys make your own Jerky? I've been making it for years, and love the stuff.
Shin Johnpv
Member
For low and slow, I say go with the snake method of laying out your charcoal. That's where along one side of the kettle you lay a line along the edge of briquettes. Usually 2 or 3 briquettes high, and place some wood chunks along the path. Then in your chimney start somewhere around 10 - 15 briquettes. Once those are ready dump them onto one end of your briquette snake. Then it's just managing your vents (top and bottom) to control airflow into the kettle. Oh you also want to have a drip pan with hot water on the charcoal grate as well. It'll help you control the temps. Put your meat on the side opposite the charcaol under the drip pan and put the lid on so the top vent is over your meat, and you're on your way.
The more you use it, the more the dome and grill itself will become seasoned. You'll notice that keeping temperature steady gets easier over time (through experience and through the seal the seasoning creates).
Dunedain_Ranger
Member
Made some ribs the other night with gaf tips best ribs ever.
JetBlackPanda
Member
So I grill all the time.. like 4-5 times a month. I have always wanted to smoke something. Can I dabble in smoking with my propane grill? I understand this is not ideal or even the right way to do it.
any tips?
Edit: wow I missed the last page and there is a bunch of people asking the same question. Thanks guys! I wont even try it for smoking. I will invest in a proper smoker.
any tips?
Edit: wow I missed the last page and there is a bunch of people asking the same question. Thanks guys! I wont even try it for smoking. I will invest in a proper smoker.
Even thought it's not my preferred method to do things, you can end up with a smokey flavor on a propane grill. Just keep in mind that your bark will generally be lighter and you wont have quite the same smoke penetration. Before dropping some cash on a new kit, try picking up a bag of wood chips (they are generally only a few bucks for something simple like apple or hickory) and making a smoke pouch with aluminum foil.
Shin Johnpv
Member
On Alton Brown's good eats special 6 Right on Q, he does some ribs on a propane grill if I remember right. You may want to try that. Yup here you go starts here. Good luck to you!
I was in the same boat as you 2 years ago. Tried smoking on my propane grill and just felt disappointed, so I decided to make the leap and it was one of the best purchases I ever made.
You could dabble in it, but it'll probably frustrate you into just buying a smoker.
JetBlackPanda
Member
thanks everyone! I might try some ribs on my grill just for fun but I am planning on buying a smoker now.
this thread is so awesome.
edit: thanks for that Alton Brown video!
this thread is so awesome.
edit: thanks for that Alton Brown video!
DJ_Lae
Member
Okay, did my first grill on that Weber the other night - I know it's not BBQ but it was still a lot of fun. There is something oddly more primal about cooking with charcoal than simply flipping on a propane burner.
I used the lump charcoal I bought, and I think I was not quite expected for how quickly it burned down...I managed to grill everything (couple of chicken breasts, two pork tenderloins, a bunch of onions and pineapple) but by the end I probably could have added more charcoal and should absolutely have if I was planning on doing more. As a result I'm not sure if the remainder simply burned out or if the method of snuffing it out by putting the lid on and closing all the vents worked.
I did buy myself some 'natural' briquettes and wood (apple and hickory) as a lot of that stuff seems to be on clearance everywhere now. So I have a bag of lump, a bag of traditional Kingsford briquettes, and now these ones that apparently have no weird filler. I did love the taste of those tenderloins over the lump charcoal, and despite it being a little more finicky to start than my Q I cannot see myself using propane except in those instances where I'm only grilling a handful of things.
Next up, ribs.
I used the lump charcoal I bought, and I think I was not quite expected for how quickly it burned down...I managed to grill everything (couple of chicken breasts, two pork tenderloins, a bunch of onions and pineapple) but by the end I probably could have added more charcoal and should absolutely have if I was planning on doing more. As a result I'm not sure if the remainder simply burned out or if the method of snuffing it out by putting the lid on and closing all the vents worked.
I did buy myself some 'natural' briquettes and wood (apple and hickory) as a lot of that stuff seems to be on clearance everywhere now. So I have a bag of lump, a bag of traditional Kingsford briquettes, and now these ones that apparently have no weird filler. I did love the taste of those tenderloins over the lump charcoal, and despite it being a little more finicky to start than my Q I cannot see myself using propane except in those instances where I'm only grilling a handful of things.
Next up, ribs.
daninthemix
Member
Can anyone tell me how to flame-grill burgers, or is it even advisable? Previously I've been obeying the instructions and letting my charcoal burn down to grey ash with no flames, but the last one felt like it took too long to cook.
Is it okay to cook burgers over naked flames?
Is it okay to cook burgers over naked flames?
Sub_Level
wants to fuck an Asian grill.
Co-Worker was having a going away party, so I decided to smoke some pork ribs. This is them after being on the smoker for about 2 hours. Sorry I forgot to get any finished pictures. The trimmings are in the pan in the upper right. I basted with honey mustard then rubbed them with salt, pepper, brown sugar, cayenne, garlic powder and onion powder. Smoked using the 3-2-1 method.
Nothing better than smoking meat early in the morning while drinking coffee. The iPad is for monitoring my temps inside the grill with iGrill.
You win #1 American Post of the Month
Even if you're not actually in the US or an American you still win.
Thanks. I am American (California but I lived in Texas for a few years where I learned the joys of bbq)
Well, was slightly disappointed. I have high standards for my food.
It seems the short ribs could have been left in longer, and the corn left in shorter.
Did 3 hours uncovered and 2 hours in a foiled pan covered with liquid to tender them up....
2 hours on the corn
Shin Johnpv
Member
So today was my girlfriend's grandmother's birthday. Since my GF has a race tomorrow morning, they came up to see her run tomorrow. So today I smoked a rack of spareribs and a rack of baby backs (her grandmother's favs) and made some potatoes to go with them. I forgot to take some pictures through out the process so not everything is here but I thought I would share what was.
So to start off this is where I do my BBQing/grilling. We live in an appartment complex, so I've claimed the space to the side of it as my area. I think you can make out the cord from the probe running to my maverick. I smoked in the Weber and used the other grill as my work bench. (I put the pictures in quotes cause they're big)
This is my snake set up in my weber, combination of Stubbs, and Royal Oak all natural briquettes, and some apple wood chunks.
I forgot to get a picture of putting on the rub and them during the first few hours, but here's a picture of them foiled up. Those are the potatoes at the top.
Here they are after being unwrapped from the foil. No sauce went on these just straight dry rub, and some liquid while they were in the foil.
Here is the finished product! We don't have a very large table to eat at so space was an issue, so everything went into big bowls. An unconvential way of displaying them but it worked for serving. Hopefully the smoke ring on the spares shows through in the photo they came out awesome. The baby backs were just a tiny bit dry.
First the spares.
Then the baby backs
and finally the potatoes.
The spares had my rub on them which is a bit sweeter, and the baby backs had my girlfriend's mom's rub on them, which is quite a bit on the hot side. The potatoes had black pepper, celery salt, garlic powder and olive oil on them. When I foiled them I used regular salted stick butter, maple syrup (only on the spares, and just a touch), and apple juice.
So to start off this is where I do my BBQing/grilling. We live in an appartment complex, so I've claimed the space to the side of it as my area. I think you can make out the cord from the probe running to my maverick. I smoked in the Weber and used the other grill as my work bench. (I put the pictures in quotes cause they're big)
This is my snake set up in my weber, combination of Stubbs, and Royal Oak all natural briquettes, and some apple wood chunks.
I forgot to get a picture of putting on the rub and them during the first few hours, but here's a picture of them foiled up. Those are the potatoes at the top.
Here they are after being unwrapped from the foil. No sauce went on these just straight dry rub, and some liquid while they were in the foil.
Here is the finished product! We don't have a very large table to eat at so space was an issue, so everything went into big bowls. An unconvential way of displaying them but it worked for serving. Hopefully the smoke ring on the spares shows through in the photo they came out awesome. The baby backs were just a tiny bit dry.
First the spares.
Then the baby backs
and finally the potatoes.
The spares had my rub on them which is a bit sweeter, and the baby backs had my girlfriend's mom's rub on them, which is quite a bit on the hot side. The potatoes had black pepper, celery salt, garlic powder and olive oil on them. When I foiled them I used regular salted stick butter, maple syrup (only on the spares, and just a touch), and apple juice.
What are some tips on time for smoking in a kettle grill? My roommate did a pork shoulder for about 6-7 hours or so (he didn't realize how long it would probably take) and it came out almost like pulled pork. Didn't quite pull, was still delicious.
Should we try using water trays and going longer at a lower temp?
Should we try using water trays and going longer at a lower temp?
No, you could go higher temp like 275-300 if you want. As long as the internal temp is 190-200 it should pull with no problem. It sounds like you hit the 170-180 range where some of it pulls but other parts don't. You need that extra temp to fully break down the collagen and connective tissue.
If time is an issue next time you can wrap the shoulder in foil once the bark sets and the internal temp is like 160. This will power it through.
joeyjoejoeshabadoo
Member
Nice. I got three racks of baby backs I'm doing today for dinner tonight. Got them rubbed up last night. I'm also thinking about putting a pan of BBQ Baked beans in the smoker as well.
Smoked two pork shoulders yesterday in my WSM - unseasonably cool temperatures here made it a great day to smoke. Ended up with about 8.5 pounds of pulled pork. Had BBQ nachos last night.
http://i.imgur.com/sL60PPo.jpg
http://i.imgur.com/sL60PPo.jpg
negreenfield
Member
Haven't done any true smoking in a while, mostly grilling and perfecting my pizzas on the egg. I've gotten really good getting the dough perfect for a thin crust pizza. I'll probably do one tomorrow and take some pics.
Fried Food
Banned
How am I just now finding this thread.
Delicious pics everyone!
Delicious pics everyone!
Shin Johnpv
Member
Have a 5lb pork shoulder on the smoker today. I haven't done pulled pork in a long time, and the last time wasn't so successful hopefully this one comes out better.
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