2020 Gratuitous Grilling/Griddlin/BBQ/etc. Thread

[Sigblitz]

Dinner, pairing with potatoes, cheese, and sour cream.

This brisket was smaller and only took 11 hours.

 

[MRockwell]

Looks good Sig. I've got a brisket point in the freezer waiting to be smoked. PhotoNinja isn't a fan, so I have to smoke it when my Dad can come over and share with me.


And A question for all: I need tips for doing filet mignon on the grill. Today is our anniversary, and I suggested I grill steaks and asparagus, and PhotoNinja piped up that she wants Filet Mignon! I have never done it on the grill, so looking for some tips on time, heat, etc. Thanks

 

[Rookie]

Salt and pepper. Get the grill screaming hot. Four minutes, flip, add a pat of butter, four minutes. Let rest. Enjoy.

The time is on my grill, so your times may vary.

 

[Sigblitz]

I found it helpful on thick cuts of meat to guage temperature with the finger on the palm method, and take it off early. Such as take it off at medium rare for a medium steak.

 

[VUPDblue]

and get the meat to room temperature before it goes on the grill

 

[MRockwell]

Salt and pepper. Get the grill screaming hot. Four minutes, flip, add a pat of butter, four minutes. Let rest. Enjoy.

The time is on my grill, so your times may vary.

The grill we use most is a small 2-burner, and I can get it up to about 600. I did a quick google, and a couple things I found said to grill at 450- but most just say medium. That's why I thought I'd ask. I've never done Filet, and I really don't want to screw it up. Thanks

and get the meat to room temperature before it goes on the grill

Thanks. I do this as a standard.

I found it helpful on thick cuts of meat to guage temperature with the finger on the palm method, and take it off early. Such as take it off at medium rare for a medium steak.

I try to follow the same, watched way too much of Steven Raichlen. Thanks

We'll see how it goes. Thanks all.

 

[MRockwell]

Salt and pepper. Get the grill screaming hot. Four minutes, flip, add a pat of butter, four minutes. Let rest. Enjoy.

The time is on my grill, so your times may vary.

Rookie, do you ever do a compound butter? I'm not a huge fan, but seeing how this is something completely different than my norm- wondering if it was worth it.

 

[Rick Mason]

Was mousing around on the 'net and found this. I have not tried it yet but it looks wonderful.

Bacon-Wrapped Corn on the Cob

 

[w_ADAM_d88]

Brisket put on the smoker this afternoon for tomorrow Easter dinner.

 

[Vigilant]

Brisket put on the smoker this afternoon for tomorrow Easter dinner.

Am I looking at this wrong? That’s the thickest damned brisket I’ve ever seen? Looks more like a pork butt?

 

[w_ADAM_d88]

Nope, that's a brisket. Hence the reason I put it on today, for dinner tomorrow. Thinking at least 16 hours on smoke.

 

[Vigilant]

Am I just looking at it wrong? All of my briskets have been wide and flat usually about 2” thick? Guess I’ve never seen one that thick before?

 

[Sigblitz]

Am I looking at this wrong? That’s the thickest damned brisket I’ve ever seen? Looks more like a pork butt?

That's what I was thinking.

Pork butt brisket maybe?

 

[gregkl]

I have to agree. Every beef brisket I have eaten was flatter.

 

[Rookie]

Rookie, do you ever do a compound butter? I'm not a huge fan, but seeing how this is something completely different than my norm- wondering if it was worth it.

I don't do compound butter. The butter will add much needed fat.

 

[Rookie]

Am I just looking at it wrong? All of my briskets have been wide and flat usually about 2” thick? Guess I’ve never seen one that thick before?

That looks like a point. Flats are two inches thick. Points are 3-5 inches.

 

[Sigblitz]

I made a point the other day, but Adam makes a bigger point.

 

[Sigblitz]

Am I looking at this wrong? That’s the thickest damned brisket I’ve ever seen? Looks more like a pork butt?

Looks like beef to me.

 

[VUPDblue]

Cooking lunch for my work crew today. Six full racks of back ribs on the Kamado. Last night I removed the silver skin and rubbed with mustard as a binder and store-bought rib rub. They’ve been on for a couple hours at this point and I’ll pull off and foil in another hour or so with a little cider vinegar in the wraps. Mmmmmmmmmmm.

 

[Rookie]

If you're using store bought rub, you might want to try texasbbqrub.com

I don't even bother trying to make my own rub anymore because it is so good.