Who's smoking meat this weekend?

[applescrap]

So the grill is amazing as touted. It lights really well and has two burners, one in back and one in front that shoot gas out of a hundred little holes or so. The cast iron grates put to much sear on the meat. I am going to a constant flip method so not to worried. The way it cooks, keeps heat, and the results are unbelievable. It feels like cooking over a hot charcoal fire.

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[HopGobbler]

Didn't smoke, but grilled up some strip steaks last night

 

[betarhoalphadelta]

Also didn't smoke, but grilled up some grouper last night. I used this marinade, but didn't get tuna steaks as apparently there's a Hepatitis A scare right now with tuna steaks.

My girlfriend cooked this up as a side in the wok...

Heck of a meal

 

[HopGobbler]

Also didn't smoke, but grilled up some grouper last night. I used this marinade, but didn't get tuna steaks as apparently there's a Hepatitis A scare right now with tuna steaks.

My girlfriend cooked this up as a side in the wok...

Heck of a meal

That marinade is great, I've been using my own version of it for years! Everyone I make it for loves it

 

[JonM]

Semi-related: So when the power company comes into your back yard to trim trees near the electric line, they just leave the limbs where they fall and nope the hell out of there. That's exactly what happened at my parents' house the other day, so I offered to come clean it up.

The tree is mulberry, so I'm definitely bringing some of the wood home. After it cures in the garage for a while, it's going in the WSM.

ETA: Checked the Dept of Natural Resources rules about moving wood - the transport I'm planning is okay.

 

[Johnnyruk]

Fa-reaking absolutely! I've had mine for about 4 years and it's amazing. Puts the Traeger I had for a few years to shame. It holds temp extremely well and is easy to clean with the thick gauge stainless

I got the person all the way down to $700 for it and got vetoed by the wife. FML

 

[jammin]

I got the person all the way down to $700 for it and got vetoed by the wife. FML

Fuuuuuuuu.... sorry to hear that

 

[Johnnyruk]

Fa-reaking absolutely! I've had mine for about 4 years and it's amazing. Puts the Traeger I had for a few years to shame. It holds temp extremely well and is easy to clean with the thick gauge stainless

I got the person all the way down to $700 for it and got vetoed by the wife. FML

 

[Temptd2]

WHYYYYYYY??? Does she not enjoy it when you cook good stuff and she doesn't have to do it inside the house?

Sorry about that - sounded like such a great deal. I'd have let my husband have it! (not that he'd have needed to ask me anyway)

 

[schematix]

I got the person all the way down to $700 for it and got vetoed by the wife. FML

Next time remember the golden rule... it's easier to ask for forgiveness than permission.

 

[NSMikeD]

firing up the Fast Eddy again this weekend for a family only BBQ (youngest son is graduating HS)

Need to keep it simple: wings, hot dogs and tri-tip (which I'll finish in the grill).

FYI, hot dogs in the smoker are awesome and a lot more relaxing to cook than on the grill.

 

[glenn514]

Today, I plan on turning an 8 pound bone-in pork shoulder into pulled pork. I am going to go the hybrid route, and begin by covering it with two layers of heavy-duty aluminum foil and cooking it for two hours in the gas grill. Then, I will take it off, carefully unwrap it and save all that wonderful juice for later. Then, it will go on the smoker using regular charcoal, lump charcoal and some nice chunks of hickory. I'll check the temp after about two hours on the smoker, see if it needs more time and go from there.

glenn514

 

[Temptd2]

Today, I plan on turning an 8 pound bone-in pork shoulder into pulled pork. I am going to go the hybrid route, and begin by covering it with two layers of heavy-duty aluminum foil and cooking it for two hours in the gas grill. Then, I will take it off, carefully unwrap it and save all that wonderful juice for later. Then, it will go on the smoker using regular charcoal, lump charcoal and some nice chunks of hickory. I'll check the temp after about two hours on the smoker, see if it needs more time and go from there.

glenn514

Hey Glenn! How nice to see you! Hope you're doing well?

Your pulled pork sounds wonderful.

 

[glenn514]

Hey, Temptd2! Each day is a micro-step in the healing process, but when you add all those micro-steps up, I think I've come a long way. Regarding the pulled pork, I did it similar to what I mentioned above the first time I made it...except I threw out the juices! The second time I made it, I kept the juices...and that was some excellent pulled pork! Sure hope this one turns out tasty and tender!

glenn514

 

[Johnnyruk]

Next time remember the golden rule... it's easier to ask for forgiveness than permission.

Usually is my way of operating but I don't mess around with pregnant women

 

[Temptd2]

Usually is my way of operating but I don't mess around with pregnant women

Ah, well, THAT puts a different spin on the whole thing!

 

[glenn514]

Even though the internal temp was 191°F last night, it just did NOT want to be pulled. So, I let it sit on the stove top overnight, turned the roast over and put it back in the oven at 275°F for two hours. Then, finally, it cooperated and pulled easily. I added back in about 3/4 cup of the juices, and also put in a bit of Baby Ray's Honey Barbeque Sauce. It turned out tender and VERY delicious.

 

[BBQB]

Here is a better picture of a loin with skin attached
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[kev211]

So I think I'm gonna do a swineapple. Anyone ever done one? Thoughts? Pointers?

 

[kev211]

How long is red meat good for, uncooked but refrigerated? I bought a bison tri-tip last Sunday and was gonna smoke it but time got away from me. Am I still good to smoke it tonight? Or is it probably not good at this point?

 

[Temptd2]

How long is red meat good for, uncooked but refrigerated? I bought a bison tri-tip last Sunday and was gonna smoke it but time got away from me. Am I still good to smoke it tonight? Or is it probably not good at this point?

I think that's pushing the envelope, but I'd smell it and see if it has any kind of slimy feel to it - if so I'd dump it. If not I'd cook it! If it has been vacuum-sealed it's more likely to be OK - if in regular wrap I'd be suspicious of it.

 

[kev211]

I think that's pushing the envelope, but I'd smell it and see if it has any kind of slimy feel to it - if so I'd dump it. If not I'd cook it! If it has been vacuum-sealed it's more likely to be OK - if in regular wrap I'd be suspicious of it.

Ya that's what I was thinking and worried about. Luckily it was fairly small but I'm still not happy about it. I blame work for the delay. I feel like my boss owes me a new steak

 

[Temptd2]

My favorite mantra about suspect food is "when in doubt, throw it out" cuz it sure as hell isn't worth getting sick over! If you even THINK it smells or feels "off" don't take a chance with it. Food poisoning is so not fun.

 

[stella_tigre]

MMMMM I love this man of mine! Pork ribs, actually they're double stacked, three full racks. Salad and some good beans, and Homebrew!!!!

 

[inzane]

Chicken quarters this weekend! they were so good.

 

[kev211]

Passed on the bison cuz it was too sketchy. Went for just straight up tri tip.

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[user 204491]

Did 5 pounds of beef jerky on the Rect-Tec yesterday.

1 hour in:

2 hours in:

4 hours, all done:

 

[Temptd2]

Did 5 pounds of beef jerky on the Rect-Tec yesterday.

Looks really good! Did you use a jerky cannon/ground beef for that? Would love your recipe - KOTC's dentist told him not to eat regular jerky cuz it's too hard on his jaw joints, so we make it from ground meat. It's some good stuff!

 

[schematix]

My favorite mantra about suspect food is "when in doubt, throw it out" cuz it sure as hell isn't worth getting sick over! If you even THINK it smells or feels "off" don't take a chance with it. Food poisoning is so not fun.

Just gotta cook it to a higher internal temp*!



I have my limits though. For a big cut like tri tip i'd probably trim the outside gray parts off first . I'd also cook it to well done (i used to braise them and make a pulled beef). Definitely wouldn't grill to medium or medium rare.

* This may not be sound advice in all cases.

 

[ericbw]

If it smells funky, I just can't. Might be fine, but it grosses me out.