Who's smoking meat this weekend?

[Temptd2]

Haha, cool. I have the propane version of that. We use it at the state lake beach.

We own one of those too but have never used it.

KOTC just loaded up the charcoal version though, with nice split seasoned oak pieces. MMMMM and that rosemary will go on those screaming hot coals, and that lovely bone-in rib steak I just seasoned with garlic salt will be rubbed down with a smidge of extra-virgin olive oil on each side and then shown to the fire. A side of homemade pinto beans and some sauteed mushrooms and onions and we'll be eatin' like kings and queens here in an hour or so!

 

[applescrap]

So funny coincidence rib eye was the sale. 5.77 per pound. The red counter meat looked better. The guy said they were the same meat, but the red counter was hand cut vs machine. I didn't fully trust that as the marbling looked way better. Ill post some pics at cooking.

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[jammin]

I totally forgot about dropping some rosemary into the fire. Gotta try that soon

 

[jammin]

Haha, cool. I have the propane version of that. We use it at the state lake beach.

i had one of those too in college. grilled A LOT of good food on it. worked great for camping too. one of my favorite things was to take it snowboarding. instead of buying food @ their cafeteria Id be grilling in the parking lot - it was so funny watching people walk by drooling just mir'n the ingenuity

 

[Temptd2]

i had one of those too in college. grilled A LOT of good food on it. worked great for camping too. one of my favorite things was to take it snowboarding. instead of buying food @ their cafeteria Id be grilling in the parking lot - it was so funny watching people walk by drooling just mir'n the ingenuity

We'll have to fire ours up one of these days!

The charcoal version is so perfect to do one or two steaks. It takes very little fuel and very little time to get it to the "ready to cook" stage - we use it once or twice a week, even though we also have a Weber kettle grill and a proper offset smoker - it's just so quick and easy and perfect for the two of us.

 

[jammin]

We'll have to fire ours up one of these days!

The charcoal version is so perfect to do one or two steaks. It takes very little fuel and very little time to get it to the "ready to cook" stage - we use it once or twice a week, even though we also have a Weber kettle grill and a proper offset smoker - it's just so quick and easy and perfect for the two of us.

when you find the right cooker for your needs it's tough to deviate. i also lover Weber kettles. All my friends that ask about getting into grilling for a good price; my first suggestion is the Weber kettle. You can buy them on craigslist in great shape for dirt cheap. they are quite versatile and make all kinds of great food for a a great price.

we cook for 2 as well so i totally understand the struggle. pretty jealous you have an offset smoker - thats my white whale. hoping to pick up a Yoder loaded Wichita within the next 12-18 months. Don't need it, but sure as hell want it.

 

[betarhoalphadelta]

I remember that, you are familiar with it here and come here a lot. Should meet up for a beer or eleven.

We can hash out our brulosophy debates over beers

Where in Denver? I'm usually down south around the Greenwood Village area...

 

[applescrap]

I live in southwest denver and i bet you know our beers and breweries better than me.

 

[LakesideBrewing]

This is the typical sized rib eye that I like to cook. They are Angus Prime about 2 1/2" thick. You guys don't want to know what my butcher charges for them!

Finished.

 

[Temptd2]

This is the typical sized rib eye that I like to cook. They are Angus Prime about 2 1/2" thick. You guys don't want to know what my butcher charges for them!



Finished.
:

Freakin' gorgeous and I'm sure worth every penny. Or dollar.

 

[EDF713]

This is the typical sized rib eye that I like to cook. They are Angus Prime about 2 1/2" thick. You guys don't want to know what my butcher charges for them!

Finished.

Drool....

 

[HoppyDaze]

i had one of those too in college. grilled A LOT of good food on it. worked great for camping too. one of my favorite things was to take it snowboarding. instead of buying food @ their cafeteria Id be grilling in the parking lot - it was so funny watching people walk by drooling just mir'n the ingenuity

same here...Also brought it in the drift boat for cooking burgers, fresh caught trout and brats-mid float.

 

[applescrap]

same here...Also brought it in the drift boat for cooking burgers, fresh caught trout and brats-mid float.

Oh man, cool.

 

[applescrap]

Wish me luck, pool grill.

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[Transamguy77]

16lb brisket, went on at lunchtime today should be done a little after lunch tomorrow. View attachment ImageUploadedByHome Brew1502500293.024252.jpg

 

[jammin]

^don't care what all the folklore BS says; briskets NEVER need 24hrs to smoke. when i hear people boasting about how long they smoked they're brisket i am reminded of breweries bragging about how many IBU's they've crammed into their disgustingly bitter IPA.

Wish me luck, pool grill.

The grill has a cast iron grate & appears to be pretty clean which is a darn good sign. The only 2 cents I can add is that the grates look like they could use some oil. I suspect your steaks came out really good with some nice grill marks



all this fuss about Hibachis motivated me to take a wire brush to mine and reseason it... so now i REALLY don't want to use it

doggo approves of refurbished hibachi:

even got the interior freshened up

the draft door is helpful in controlling the temp of the fire

 

[applescrap]

Wow @jammin that hibachi is awesome. So, yeah they look ok, and they were ok, but meh. Really not very good, if I am being honest. A quality sirloin would have been better , i think. I guess we just like filet.

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[schematix]

This is the typical sized rib eye that I like to cook. They are Angus Prime about 2 1/2" thick. You guys don't want to know what my butcher charges for them!

Wow those make me wet. I wouldn't want to know the cost; i'd just give them my credit card and tell them to surprise me. Those are glorious.

 

[jammin]

^crust looks bomb imho. I'd take a bite out of those fookers haha. Know what you mean about quality though. I've learned a LOT about it over the last 3 years. I used to to think you only had 3 grades: select, choice & prime. Boy was I wrong. The steak world has layers inside of layers to assign/describe the quality of a cut. Getting connections inside the industry has exposed me to things I never knew existed.

One thing that grabs me lately is the aging process. It's so simple in theory it makes you wonder why you never thought of it. Even after the cow is slaughtered, the meat still undergoes the anaerobic process. This creates lactic acid in the muscle tissue thus increasing brightness in the flavor. Dry aging increases the oxygen exposure which amplifies the affect vs wet aging. Both serve similar purposes but the dry side is more complicated & rewarding. I've been contemplating a dry aging chamber for quite some time - you can go to much farther extremes than wet aging; I've heard 60 days is quite pedestrian.

 

[Transamguy77]

^don't care what all the folklore BS says; briskets NEVER need 24hrs to smoke. when i hear people boasting about how long they smoked they're brisket i am reminded of breweries bragging about how many IBU's they've crammed into their disgustingly bitter IPA.



Dude I was right there with you till a local BBQ place gave me some tips on how they cook their brisket and I did it I was blown away by how awesome it was. I was just cooking to an internal temp of 195 and pulling then when I found out how "it should feel when it's done" and the longer cook time made all the difference. I have never looked back and I will never just pull it when it hits 195 again.

 

[owmatooth]

She's a little rusty, but gets the job done. I'm ready for some football View attachment ImageUploadedByHome Brew1502559004.989165.jpgView attachment ImageUploadedByHome Brew1502559018.156959.jpg

 

[jammin]

That's a nice smoker. I gotta get a stick burner one of these days

 

[Temptd2]

We have this one - the offset box is about 5' tall at the top - the whole thing is bigger than what this makes it look:

 

[November]

I brewed an Oktoberfest today and threw some ribs on the smoker this'd morning. About 2 hours out from the rib. I cleared a section of mesquite off the property yesterday. Shockingly, I opted to use mesquite wood for the ribs.

A guy was selling mangos at a dollar a case, so I made mango BBQ sauce. We'll see how that goes.

 

[kev211]

All this talk of ribeye made me hungry for a ribeye. And this fits into the smoking thread cuz while I was grilling the ribeye I had bacon in the smoker which I put on the polenta

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[Dixon9717]

I was going to smoke some meat this weekend but my bong broke so now I have to grill it.

 

[applescrap]

That's a nice smoker. I gotta get a stick burner one of these days

Help me understand what will this do that your egg wont?

 

[weirdboy]

You can cold smoke in an offset.

 

[betarhoalphadelta]

Mmmm... Brisket...

Only problem is that it's too close to done. 19# and I put it on around 9 PM, and at 8 AM it's almost done. Dinner isn't until 5.

So I guess I'm going to preheat a cooler and rest it in foil and towels when it's done in another hour or two...

 

[betarhoalphadelta]

You can cold smoke in an offset.

You can cold smoke in a kamado as well (granted, you need to do it in colder months).

Get one of these: https://www.amazenproducts.com/product_p/amnps5x8.htm

Put it in your kamado without any charcoal, and with a heat deflector / platesetter between it and what you're smoking. In the cool months, it'll stay cool enough to still be cold smoking...

That said, if you want a stick burner, I'm not gonna tell you no!

 

[applescrap]

Mmmm... Brisket...

Only problem is that it's too close to done. 19# and I put it on around 9 PM, and at 8 AM it's almost done. Dinner isn't until 5.

So I guess I'm going to preheat a cooler and rest it in foil and towels when it's done in another hour or two...

Man, that looks great. I love the bark. Just needs to be above 140, i think. We have has good success with microwave reheat.

 

[HopGobbler]

That brisket looks amazing, definitely itching to smoke some meat, been so busy moving the gf in that I just haven't had the time. Hoping to get some good meat smoking time in over Labor Day weekend at least

 

[Johnnyruk]

Grabbed a top round London broil. Any suggestions on what to do to it?

 

[jammin]

Grabbed a top round London broil. Any suggestions on what to do to it?

make jerkey

 

[JonM]

Got a request for baby backs, so I figure I'll light the WSM right around the time I'll be pitching the yeast into the ESB I'm brewing now.

 

[HopGobbler]

What are you guys planning for Labor Day weekend? I'm planning to smoke a brisket and some salmon

 

[arcorey]

Doing an Iron Brewer contest soon. Brewing the beer this weekend on my new rig. Only run one 10gal and one 5gal on it so far. Looking to do another 5gal batch and smoke a pork loin while the stand does the work and we drink beer.

 

[kev211]

Doing an Iron Brewer contest soon. Brewing the beer this weekend on my new rig. Only run one 10gal and one 5gal on it so far. Looking to do another 5gal batch and smoke a pork loin while the stand does the work and we drink beer.

They need to add a drooling emoji...

 

[passedpawn]

They need to add a drooling emoji...

Hmmm...

 

[passedpawn]

Try : d r o o l :

:drool: