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BBQ GAF - Smokin' Your Meat, USA Style
- Thread starter POWERSPHERE
- Start date
But what if the apartment complex does not allow the smoker box and something goes wrong with the gas line. Will you leave or continue to grill.
Maybe you should just stick grilling to your local grocery store sausage and Tenderloin/streak.
Just don't want you to get hurt dude.
_illmatic_
Member
So you don't have any experience with a smoker box? Thanks for the feedback.
No problem
I actually think I have that box. Or one like it. It depends if you can get the smoker box basically right on top of the heating element. Only then will you get some meaningful smoke but even then smoking on a gas grill isn't a very fruitful endeavor. Depends how big your brisket is too. It'll cook but you probably won't get a very good crust or smoke flavor. You could try doing the high heat method for brisket as long as the meat isn't ever directly above the heat.
_illmatic_
Member
Thanks for the feedback. I'll try it out this weekend and report my results.
Violence Jack
Member
Need help and/or suggestions. I'm attempting to cook ribs for the first time on a gas grill. I've read that there are these smoke bombs that you can make out of wood chips and foil to get hickory flavoring from a gas grill. Has anyone heard of this, or have any tips in general for grilling a rack of ribs?
I think you'd be better off baking them in the oven until fall apart tender then saucing and crisping them up on the grill.
I just don't think you'll get much of any smoke on the ribs.
Then again, you can use my gas grill advice above for your ribs. Use indirect heat. Get soaked wood chips right on top of the heat. Foil wrap and puncture holes in it.
SlickShoesRUCrazy
Member
I've done this before. The local butcher where I pick up a lot of my meat has wood chips in a small foil pan.
You soak them over night, wrap the pan in foil day of the cook and poke holes with a fork on the top.
I assume throwing wood chips into foil will work really similar.
What store if you don't mind me asking? I'm in Chicago and been thinking about getting a thermapen for a while.
Violence Jack
Member
Thank you both. I might give it a shot just to see what the results will be, but could settle for the oven idea if I'm running low on time.
It was the Backyard BBQ Store. 1147 Greenleaf Ave, Wilmette, IL
Note to self (and others here)...if you're going to try to follow a recipe, make sure you can acquire the hardest to find recipe items first.
Had a hell of a time trying to find achiote paste (can order it on amazon) so then I had to try to find anatto seeds to make my own paste....took hours and like 6 stores...wow, never again.
anyway, making the citrus marinated pork butt recipe from the book, Smoke & Spice so I can make some pulled pork tacos...will try to take pics and let you know how it turned out.
was getting a little tired of standard pulled pork. this recipe calls for a half shoulder (about 3 to 3.5) pounds, and even then that's cut in half length wise and foiled at some point so this cook should only take 4-5 hours.
Had a hell of a time trying to find achiote paste (can order it on amazon) so then I had to try to find anatto seeds to make my own paste....took hours and like 6 stores...wow, never again.
anyway, making the citrus marinated pork butt recipe from the book, Smoke & Spice so I can make some pulled pork tacos...will try to take pics and let you know how it turned out.
was getting a little tired of standard pulled pork. this recipe calls for a half shoulder (about 3 to 3.5) pounds, and even then that's cut in half length wise and foiled at some point so this cook should only take 4-5 hours.
If you haven't already, try making Cubano sandwiches with it. It's pulled pork, ham, Swiss, yellow mustard, half sour dill pickles, and it's a cooked in a panini press. It calls for mojo marinated pork shoulder which is very similar to citrus marinated, possibly even identical. I don't own a panini press but had good luck sandwiching it between two preheated nested cast iron skillets. It's one of my top 3 sandwiches, and I was a professional Sandwich Artist for several years.
Good idea for leftovers. I basically I'm making a variation of conchita pibil. I just have a ton of tortillas that need eating so I figure pulled pork will go well with it.
Eye for an Eye
Member
Is my pork ruined??
So I started the grill last night around midnight with a 10lb pork shoulder. Sometime in the middle of the night, just a few hours in, the stupid sprinklers came on and put out my fire. It sat on the grill until 11am when I went to check on it. I went a head and restarted it because I wasn't sure what to do with it. Now it won't be done until like midnight or later.
I think I tried using too much of the mesquite charcoal, which is hardly uniformed in size and not enough kingsford charcoal to keep the burn going properly. I did try to create an even amount of charcoal all the way around. I ran a line of kingsford in front of the mesquite and a line of it on top of the mesquite. We were going to have our game night/4 of july bbq tonight, but we pushed it back until tomorrow. I also bought another pork shoulder to serve to every one.
I just hate the idea of throwing away so much food.
So I started the grill last night around midnight with a 10lb pork shoulder. Sometime in the middle of the night, just a few hours in, the stupid sprinklers came on and put out my fire. It sat on the grill until 11am when I went to check on it. I went a head and restarted it because I wasn't sure what to do with it. Now it won't be done until like midnight or later.
I think I tried using too much of the mesquite charcoal, which is hardly uniformed in size and not enough kingsford charcoal to keep the burn going properly. I did try to create an even amount of charcoal all the way around. I ran a line of kingsford in front of the mesquite and a line of it on top of the mesquite. We were going to have our game night/4 of july bbq tonight, but we pushed it back until tomorrow. I also bought another pork shoulder to serve to every one.
I just hate the idea of throwing away so much food.
I would highly advise not eating that or serving it to other people.
That's the first thought that went through my head. GAF has gone too far.
Eye for an Eye
Member
We already postponed the bbq until tomorrow. I actually tried cooking it further but it turned into this nasty mush. Like I pulled the knife out and it looked like paste on it. It promptly went in the dumpster. We have a lot of homeless that rummage through the dumpster for recyclables (and they rip open nearly all the bags), I just hope no one tries to eat it.
I have a new freshly purchased pork shoulder on the grill again. I did my snake differently this time with the kingsford on the bottom in a neat little row and used the tiny mesquite chips across the top for the smokey flavor. I moved the grill down to the other end of the apartment row to where it's concrete to avoid the sprinklers.
Speaking of Cubanos Serious Eats just posted a guide.
Glad to hear you have a backup pork butt. I hope this one goes better.
I bought some baby back ribs to smoke on the 4th but it's projected to rain all day. Is it even worth trying to smoke in the rain?
Glad to hear you have a backup pork butt. I hope this one goes better.
I bought some baby back ribs to smoke on the 4th but it's projected to rain all day. Is it even worth trying to smoke in the rain?
It's fine so long as it's not pouring...you should be more worried about the wind that usually accompanies rain. Since you're on a kettle, just make sure the vent on the lid is on the opposite side of the coals.
jchap
Member
Just put on. Low and slow at 200. In theory my butt should never go above 200 internally. Red is due to the Achiote paste I made from anatto seeds. Will mop with a citrus mop (concentrated oj, cider vinegar, lime juice and oil)
Just my opinion but 200 is too low. You won't render the fat. I think pork shoulders do best at about 275 and it will still take 8-10 hours to reach target temps.
This is less than 4 pounds sliced in half length wise, so two 2lb pieces. They'll be foil wrapped later too. The fat will render.
No way that's taking 8-10 hours.
Btw Dinosaur BBQ does their shoulders at 185, but for 18 hours. They put out some of the best pulled pork I've ever had.
The fat will render. Fat renders just fine at 140 degrees. My only concerns with 200 would be if you had a large piece of meat the center Reaching a safe temperature in time and lack of bark since the malliard reaction doesn't really take place well at such a low temperature. Considering you are using small pieces and mopping neither seem to be a concern to you so I look forward to results.
Hey everyone, just wanted to share my weekend experiment. This is my first pork butt that is about 8 lbs. I'm following Meathead Godwin's recipe in which I dry brined it for 12 hours, applied the rub on about an hour before putting it in the smoker, and cooking between 225 - 240. Hopefully all goes well in about 10 hours or so and I'll post results regardless of outcome.
My first Pork Butt
Holding Temp
My first Pork Butt
Holding Temp
The_Joker1721
Member
Jesus all of this looks delicious. I think we are alright at BBQing but I'm gonna throw out this broken down grill and I'm going to order my Webber sometime this week and my friends/family gonna step up our BBQ game up big time. Thanks a lot guys/gals!
New question here, aluminum on the grill or no? We always put aluminum but I never see that anywhere else. So what say you guys?
Can't wait to see what else you guys have in store!
New question here, aluminum on the grill or no? We always put aluminum but I never see that anywhere else. So what say you guys?
Can't wait to see what else you guys have in store!
I feel aluminum blocks heat and airflow. I only use it for stuff that may fall apart like vegetables or flaky fish.
Ribs and smoked sausages.
Nice looking ribs. St. Louis over baby backs all day!
Might not look it, but the crust is set. About to foil wrap these puppies.
This mini shoulders look amazing. Where did you get the recipe?
A book called Smoke & Spice. It's a citrus marinated Mexican pork recipe.
The chicken is done! Probably my best yet - started the temp a little higher to sear the skin and keep it from getting rubbery. Used a mix of whiskey and hickory chips and honey bbq rub.
Waiting on the brisket to hit temp now, just hit it with the last spray of apple jack (Snapple apple and Jack Daniels mixed) - don't do a ton of brisket so hoping for the best!
Waiting on the brisket to hit temp now, just hit it with the last spray of apple jack (Snapple apple and Jack Daniels mixed) - don't do a ton of brisket so hoping for the best!
Darryl M R
Member
What's the best small (somewhat portable) grill?
For charcoal I would not buy anything other than a Webber. I made the mistake of buying a non Webber grill to save monies and never again! The Smokey joe is a small 14" grill that is portable. If you want something bigger get a 18" Webber kettle. Both can be had for less than $100.
For portable gas / propane I had a Webber q that served me well in my last apartment. That one cost me around $200.
Maybe others here will have better suggestions.
The chicken is done! Probably my best yet - started the temp a little higher to sear the skin and keep it from getting rubbery. Used a mix of whiskey and hickory chips and honey bbq rub.
Waiting on the brisket to hit temp now, just hit it with the last spray of apple jack (Snapple apple and Jack Daniels mixed) - don't do a ton of brisket so hoping for the best!
That looks tasty. What temp did you cook at? I mostly do my chicken at 375 to render out the fat and get crispy skin. However, use more smoke since it only cooks for about an hour - hour and a half.
I started it for the sear just over 300 and set it closest to the side fire box where the heat is emanating from. Let it smoke for about 2 hours around 225 afterward but kept it a little closer to the fire source than I normally do.
Forgot to take a carving shot of the brisket - here are a few scraps that were left.
hikarutilmitt
Member
Got my brisket from Costco, rubbed it today to set overnight in the fridge. Made sure the Heatermeter I built is connecting to the wifi at home properly (along with public viewable URL!). Got a fresh bag of BGE lump in the truck.
I'm ready for this.
Tomorrow...
I'm ready for this.
Tomorrow...
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