BBQ Thread (Smoker/grill)

[HeiseNBerg]

mmm does she taste super sweet, nice 'n pink in the middle (hold your jokes back guys)

Looks damn good, iced -- and my wife's a pescetarian, so I'm always looking for good recipes for fish & seafood.

So how long did you smoke it?

 

[iced]

Looks damn good, iced -- and my wife's a pescetarian, so I'm always looking for good recipes for fish & seafood.

So how long did you smoke it?

3.5 hours , hovering around 215 , 220

 

[brokeu91]

new place just opened up in Gansett, Hanks Down South BBQ. I have heard some decent things about the food, but in an area that specializes in seafood, I am skeptical !!

Good to know, I'll have to look into that place next time I go down to Narragansett

 

[RhodyRams]

Looks damn good, iced -- and my wife's a pescetarian, so I'm always looking for good recipes for fish & seafood.

yup, mine is to.

I usually make a maple walnut glaze to pour over salmon when I cook it on the grill

 

[Faceplant]

@Selassie I is winning at life. Those grouper and beer ass chicken pics have me almost chewing on my phone. Can't wait for warm weather..... Ugh.

 

[Selassie I]

Here's how I like to cook pork chops.

I like the rib meat chops with the bone in. I have the butcher cut them 2 inches thick.

I marinate them in my favorite teriyaki marinade that I get from Kona Hawaii along with fresh garlic, onions, sesame seeds, and scallions. I marinate them for at least 8 hours.

After they've marinated, I add coarse ground pepper and let the chops sit on the counter while I'm getting the fire ready. Right before I put them on the grill I coat both sides of the chops with olive oil.

 

[Selassie I]

I'm real funny about not wanting my chops over cooked. I think most people over cook them because they worry about eating undercooked pork. My chops are juicy on the inside,,, not pure white and dry. So keep that in mind when I give my heat and time.

Heat the grill to 400-450. Direct heat on a cast iron grate.

Cook each side of chops for 3 minutes to get a nice char. 6 minutes total here

After each flip of the chops after charing... I'll add some of my Poke marinade to the top of the chops. I flip them every 3 minutes for the next 12 minutes and I add some of the sauce on top each time. Don't use cold sauce btw. The sauce basically cooks off.

These are some shots after several flips in the process.

 

[Selassie I]

I take em off the grill and wrap them in foil on a plate for like 10 minutes.

Here's what they look like after that.

 

[LosAngelesRams]

With a cast iron grate heated to 400 - 450 ... blaze that fish for about 3 minutes per side.

You're killing me, man.

 

[LosAngelesRams]

After about 30 minutes cooking at 350 on INDIRECT heat. I do let it heat up to about 400 - 450 for a few minutes at about 15 minutes.

This is after flipping the pork and letting it for another 15 minutes. I add in some pineapple coated with cayenne pepper. Cook for another 20 minutes or so.

Omg... you eat like a King, brotha.

 

[Selassie I]

Omg... you eat like a King, brotha.

Hahahaha

That's cause my Queen can't cook.

 

[Athos]

This thread makes me hungry.

If there's one food vice I absolutely will never be able to give up, it's BBQ. North Carolina style probably my favorite. But love some Memphis style and some KC style too.

 

[RamFan503]

I'm real funny about not wanting my chops over cooked. I think most people over cook them because they worry about eating undercooked pork. My chops are juicy on the inside,,, not pure white and dry. So keep that in mind when I give my heat and time.

The fear is trichinosis. There hasn't been a case of trichinosis in farm raised pork in decades. It has always been fairly rare in pork as it is. Wild pork has it more frequently and bear has it probably the most of any meat. But if an animal is eating mostly grass and or grain, it is very rare. So stop over cooking that pork America. Unless of course it is slow smoked/cooked.

 

[Warner4Prez]

My spice mix ...

Make this ahead of time and it makes way more than you need but you can save it for at least 3 months at a time.

2.5 TBS paprika

1 TBS salt

2 TBS garlic powder

1 TBS black pep

1 TBS red pep flakes

1 TBS oregano

1 TBS thyme

1 TBS onion powder


I then mix it with at least 3 TBS of this and 3 or 4 minced cloves of garlic and olive oil...

Whipped up a batch for some pork chops this evening.
Just....
I now dub it the "On demand" rub. For obvious reasons.

 

[LumberTubs]

Oh man, you Americans know how to eat!

We don't do proper bbq food like this in England. Burgers, sausages, chicken drumsticks. That's about it. I've been thinking about getting a decent bbq for the summer (if you can call it that over here) and this thread might just have sealed the deal.

 

[Dodgersrf]

Oh man, you Americans know how to eat!

We don't do proper bbq food like this in England. Burgers, sausages, chicken drumsticks. That's about it. I've been thinking about getting a decent bbq for the summer (if you can call it that over here) and this thread might just have sealed the deal.

Just about anything you can put some coals in with some wood chunks or chips will work. Use it as a smoker only.

I have a Traeger grill. Easy to use and smokes great.
A friend of mine shot a hole in a 55 gal.drum with a shotgun slug. Put the hole around the bottom 3rd of the barrel. Added a rack towards the top to keep it away from the coals and put an old weber lid he had lying around.

We did 3 racks of STL style ribs this weekend. Smoked for about 3 hours and wrapped them.in foil to put them.in the oven for 1 1/2 hours. (We braised the ribs in the oven because we needed the smoker for some chicken quarters, otherwise we could have braised them in the barrel).
Smoked the chicken for about 1 1/2 hours then moved it to his grill to finish cooking and sauce.
When the chicken was done we put the ribs on the grill for about 20 min to sauce.

People were laughing at his smoker. They all shut up when they tasted the food.

Anything you can generate a nice thin blue smoke on will work well.

I'm pretty new to smoking, but have learned a ton with all of the knowledge available on the internet.
Everything I've made to date has come out better than you can buy at most places.

Also get a good bbq thermometer. Great for chicken and roasts. Takes all the guess work out of it. A good one will also give you the temperature of the smoker as well as the meat. The thermometers that come with any grill or smoker are completely useless. Some can be as far off as 50-100 degrees. Even if you don't need to check meat temps, you can still use it to keep an eye on your smoker temps.

 

[Selassie I]

To all you guys up North suffering through the winter and snow. We have winter down here too. I've been stuck at home and not out fishing... seas are jacked this time of year. I'm suffering too.

I'll give a good step by step post on how to grill Florida lobster (bugs) this August. In the meantime,,, check out this pic. You can see the shallow water where we caught these bugs,,, and their tails on the grill. You can also see the deep water ... as it gets bluer along the horizon... where I like to fish.

You can also see the Jamaican and Bahamian flags flying off my outriggers.

The skewered vegs, mushrooms, and pineapple were primitive.

But bugs just pulled out of the water and thrown on the grill are very hard to beat. We caught these just a few hours before they were put on the grill.

 

[RamFan503]

To all you guys up North suffering through the winter and snow. We have winter down here too. I've been stuck at home and not out fishing... seas are jacked this time of year. I'm suffering too.

I'll give a good step by step post on how to grill Florida lobster (bugs) this August. In the meantime,,, check out this pic. You can see the shallow water where we caught these bugs,,, and their tails on the grill. You can also see the deep water ... as it gets bluer along the horizon... where I like to fish.

You can also see the Jamaican and Bahamian flags flying off my outriggers.

The skewered vegs, mushrooms, and pineapple were primitive.

But bugs just pulled out of the water and thrown on the grill are very hard to beat. We caught these just a few hours before they were put on the grill.

BASTARD!!!

 

[iced]

To all you guys up North suffering through the winter and snow. We have winter down here too. I've been stuck at home and not out fishing... seas are jacked this time of year. I'm suffering too.

I'll give a good step by step post on how to grill Florida lobster (bugs) this August. In the meantime,,, check out this pic. You can see the shallow water where we caught these bugs,,, and their tails on the grill. You can also see the deep water ... as it gets bluer along the horizon... where I like to fish.

You can also see the Jamaican and Bahamian flags flying off my outriggers.

The skewered vegs, mushrooms, and pineapple were primitive.

But bugs just pulled out of the water and thrown on the grill are very hard to beat. We caught these just a few hours before they were put on the grill.

not gonna lie - chuckled when i pulled up my laptop and saw this, i laughed ..was supposed to do kabobs last night - ended up doing them tonight..

Marinated the Chicken and Steak in Jack Daniels Honey Teriyaki for about a day
Seasoned with Garlic salt
- for steak, montreal and steak 'n chop seasonings
-chicken, chicken n rib seasoning

put with veggies and enjoy

 

[iced]

Wow! That looks excellent!

I thought I was a decent cook until you guys started this thread.

@Selassie I and I take our BBQ Serious sir!

God, I need to do some Brisket again

I posted this when we played the Niners @ home in week 5... Did Brisket and some friends brought over a chicken for the smoker

I pulled the brisket out I think at 125 or 130 degrees, let it sit and cook internally to finish at 135-140... man that was amazing.

I made this video for a couple friends that were considering buying the same type of smoker I bought (this was around when I first got it).

https://fbcdn-video-p-a.akamaihd.ne...7164235_caea3083565041a5fb2d78b414b9a17c&dl=1

Anyway, some of the language is NSFW (sorry, sailor's mouth lol) but you can clearly see the effect it has the on the chicken.

I still love how great of a deal I got - I was at Sam's club the other day and saw the 30" version of my smoker w/ no front window for the same price (mines a 40" w/ a window and built in meat probe)