2019 Gratuitous Grilling/Griddlin/BBQ/etc. Thread

[sharkey]

I like a good steak, but.....................

https://double8cattle.com/collectio...MI1vHG1dWI5QIVixYBCh39zQB4EAEYASAAEgLJx_D_BwE

Better price than Snake River.

 

[chocktaw2]

Worth every penny to try it once. Not something my wallet will allow on a regular basis.

Now you got me thinking about it, just so I can say I did.

 

[chocktaw2]

Better price than Snake River.

I had no idea. I thought 3 Bros in Naw'lins was pricey.

 

[chocktaw2]

https://www.snakeriverfarms.com/ame...t/american-kobe-gold-grade-wagyu-brisket.html













The guests would have to be very special. And bearing gifts.

 

[chocktaw2]

Expensive dump next morning.

 

[jfed85]

Did a 7 Lb Pork Shoulder Sunday for watching football all day. Turned out great.

I tried something different this time that I had never tried with a pork shoulder. Essentially I brined it in apple juice, root beer, and bourbon for 18 hours before applying the rub and letting it sit overnight rubbed down. I dont know if it was my imagination or not but I think it was the best shoulder Ive done yet. It was a hit with the guests as well. Paired up with homemade Mac N Cheese and Baked beans. yumm.

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[w_ADAM_d88]

Smoker rollin', football on, and beer going down on this beautiful fall Sunday afternoon.

 

[ghuns]

Pizzas on the Weber tonight. Won't be many days like this before the snow flies.

Sent from my HTC 10 using Tapatalk

 

[Rookie]

Snow just means move the grill into the garage.

 

[d.kaufman]

Snow just means move the grill into the garage.

Some of us don't have a garage, but that's never stopped me. I've shoveled a path the day after a 30" snowfall, just to use the grill before.

I just did burgers on the grill today. Spent most the day ripping out the garden and tilling in the 6 months worth of compost.

 

[VUPDblue]

Doing a 11# pork shoulder today. It’s been on for 7 hours already at 235 degrees, and is currently stalled at 158 degrees. Luckily I planned for the stall and it should be finished in plenty of time to rest for 30 minutes before dinner at 7.

 

[455 Beretta]

Doing a 11# pork shoulder today. It’s been on for 7 hours already at 235 degrees, and is currently stalled at 158 degrees. Luckily I planned for the stall and it should be finished in plenty of time to rest for 30 minutes before dinner at 7.

Looks great!

That’s a fast smoke in my book. Anymore I never check the temp on a butt. From trial and error I can take em to 1.5 hrs per pound when they are big like that and end up with nice juicy meat. That sucker would’ve taken me 16-17 hrs, lol.

What temp do you stop at?

 

[VUPDblue]

I take it to 170 naked, then foil it and take it to 190. The bone will slide right out and it’ll be tender and delicious. I always go by temperature and not time. Before I started monitoring temperature I was never able to get it just right by just going by time. Now I feel like I can’t miss.

 

[VUPDblue]

As predicted, the pork was delicious, tender, and juicy. I let it rest for 45 minutes and pulled it by hand, no tools needed. Perfectly done.

Had some sammiches with candied jalapeños and bbq sauce on toasted buns with a side of home made slaw. Soooooooooo good!

 

[Vigilant]

I take it to 170 naked, then foil it and take it to 190. The bone will slide right out and it’ll be tender and delicious. I always go by temperature and not time. Before I started monitoring temperature I was never able to get it just right by just going by time. Now I feel like I can’t miss.

Curious, on the BGE I have to go to 200+ internal to get the bone to slide out? Granted, I don’t pull it and foil it because I think it softens the bark too much?

 

[hoosierdoc]

I go to 203 also, but only because other people said to

 

[chezuki]

Curious, on the BGE I have to go to 200+ internal to get the bone to slide out? Granted, I don’t pull it and foil it because I think it softens the bark too much?

It’s not only hitting about temp, it’s how long it’s at temp. It takes a while to break down the collagen and connective tissue, and that doesn’t really start until about 180° VUPD’s foil method slows the process giving it more time to get tender by 190°. You can get the same results by lowering the smoker temp towards the end of the cook to give it more time in the 180°-195° range without risking the crispy bark to foil.

 

[VUPDblue]

In my house the crispy bark is not sought after. I know that’s sacrilege but it is what it is and I have to live with these people. I have used butcher paper in place of foil in the past and I get good results and also crispy bark. Same way for brisket, butcher paper gets the meat where it needs to be and doesn’t sacrifice the bark.

 

[Vigilant]

In my house the crispy bark is not sought after. I know that’s sacrilege but it is what it is and I have to live with these people. I have used butcher paper in place of foil in the past and I get good results and also crispy bark. Same way for brisket, butcher paper gets the meat where it needs to be and doesn’t sacrifice the bark.

 

[Mark-DuCo]

So I have several smokers, but I need a new grill. I've always had a gas grill before, but now I've been looking at pellet poopers. It would be nice to have one where I can grill burgers or chicken, and also smoke a butt or rack or ribs on it so I don't have to fire up one of my bigger smokers when I'm only cooking for my son and I.

I've pretty much narrowed it down to the Rec Tec RT-590 and the Green Mountain Daniel Boone model.
https://www.rectecgrills.com/rt-590-pellet-grill/
https://greenmountaingrills.com/products/grills/prime-wifi/daniel-boone-wifi-prime/

Does anyone on here have experience with either of these brands?