BBQ Thread (Smoker/grill)
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I was lucky enough to find a home with an outdoor kitchen. It has a built in smoker, grill, and griddle but my friend has a green egg and I wish I had one of those. It makes the best ribs and Tri tip I've ever had. Perfect every time!
Hahahahaha
They're the real warriors.... putting up with my ass!
It's a zoo round here.
@Selassie I . Do you buy the majority of your smoking meat from Costco? (I noticed the kirkland Sea salt.) Or do you have a local butcher?
Also, anyone have preference on smokers? I know there's some that are better than others at controlling the heat, but I was looking into building a double barrel smoker.
Also, anyone have preference on smokers? I know there's some that are better than others at controlling the heat, but I was looking into building a double barrel smoker.
I buy most of my meats from a local butcher. We do go to Costco once a week for other things though. I will buy steaks, salmon, chicken breasts, and king crab at Costco, but I prefer my local butcher or Publix for most of my meats. Ohhhh... I also buy those giant tiger prawns at Costco.
The butcher I use is called Petty's. They are awesome.
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- #126
So tonight I'm just doing a NY Strip and burgers (nothing fancy, will be doing grouper filets soon @Selassie I ) - but i just wanted to share something that I recently saw somewhere that made a huge difference in taste of the burgers... Maybe you guys already know this? I dunno - figured its worth passing around the knowledge.
Making a decent thumb imprint goes a LONG way...why? because as its cooking, instead of the juices falling off to the sides, it falls back into the burger and continues to cook throughout, giving it SO much more flavor... i'm telling you guys, I felt like an idiot for not knowing this after I tried it.
I don't usually do anything fancy for my burgers - just garlic salt,hamburger seasoning, maybe a smokehouse maple, grill rub, steak seasoning, or steak n chop seasoning.
Making a decent thumb imprint goes a LONG way...why? because as its cooking, instead of the juices falling off to the sides, it falls back into the burger and continues to cook throughout, giving it SO much more flavor... i'm telling you guys, I felt like an idiot for not knowing this after I tried it.
I don't usually do anything fancy for my burgers - just garlic salt,hamburger seasoning, maybe a smokehouse maple, grill rub, steak seasoning, or steak n chop seasoning.
I do this with all our burgers and it does make a difference.So tonight I'm just doing a NY Strip and burgers (nothing fancy, will be doing grouper filets soon @Selassie I ) - but i just wanted to share something that I recently saw somewhere that made a huge difference in taste of the burgers... Maybe you guys already know this? I dunno - figured its worth passing around the knowledge.
Making a decent thumb imprint goes a LONG way...why? because as its cooking, instead of the juices falling off to the sides, it falls back into the burger and continues to cook throughout, giving it SO much more flavor... i'm telling you guys, I felt like an idiot for not knowing this after I tried it.
I don't usually do anything fancy for my burgers - just garlic salt,hamburger seasoning, maybe a smokehouse maple, grill rub, steak seasoning, or steak n chop seasoning.
As to the electric smokers, if they are those Little Chiefs or Big Chiefs, they are made of really thin aluminum and weak elements and just don't last very long whether you use them a lot or a little. But I don't really know which ones he's using. I hate electric smokers myself.
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- #129
using the master built electric smoker myself,so far so good...10 months into it
Dieter the Brock
Fourth responder
Well brutal storms killed one but before it did the heating device went out twice - not a problem but it did take a couple weeks for the replacement heating elements to arrive. The second one had the heating element go out just recently - still smokes but there are a few issues with the apparatus that moves the wood picks along
- this is the Bradley smoker
I just was looking for something to hang out in the barn and not die die to weather
Dieter the Brock
Fourth responder
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- #132
I'm looking into those Kamado grills. There doesn't seem to be a whole lot of difference between the Big Green Egg and the Vision Grills classic. I like the design of the nest better on the Vision grill, looks to be all stainless.
Dieter the Brock
Fourth responder
i bought the smoke hollow unit for $250 but am regretting it now that i saw this on craigslist
Thought this was somehow appropriate here.
I am looking at a MasterBuilt for this season also. I have my eye on the duel heat unit that uses either propane or charcoal/wood
So finally got to fire up the smoker today, and threw this eye round roast in there. Not the best cut of meat, but it's what the wifes brought home.
1st thing I did was inject a salt,garlic powder and black pepper brine and then submerged the whole roast in the brine for about 2 hours. Then I rubbed it down with some garlic, black pepper, onion powder, fresh rosemary and thyme and let that sit for about 5 hours. I seared it in a cast iron skillet to seal in all the juices. Wrapped it in some hickory smoked bacon and popped in in the smoker about 15 minutes ago.
1st thing I did was inject a salt,garlic powder and black pepper brine and then submerged the whole roast in the brine for about 2 hours. Then I rubbed it down with some garlic, black pepper, onion powder, fresh rosemary and thyme and let that sit for about 5 hours. I seared it in a cast iron skillet to seal in all the juices. Wrapped it in some hickory smoked bacon and popped in in the smoker about 15 minutes ago.
Cooked until interior temp was 140. Sliced thin 1/4" slices. .it was juicy and delicious
for some reason the pictures arent loading from my phone...will post finished version tomorrow or next time I get a chance