Grilling / Smoking / Outdoor Cooking

[Triple Lindy]

Being the outdoorsy types that golfers are, I thought I’d see if there was any interest in a grilling/smoking thread. Post your cooks and feel free to share any methods or techniques.

 

Tonight’s dinner was grilled Chilean sea bass, with a lemon butter sauce and grilled asparagus. Cooked sea bass indirect at 425° until internal temp hit 125°. Served with a Llano Tempranillo.

 

 

[MtlJeff]

I just got a pizza oven so I've been using that a lot. 

 

Yesterday made pepperoni and also BBQ chicken and bacon pizzas. I used premade dough because I had to make 10 of them. So speed was key

 

Edited August 28, 2022 by MtlJeff

[No_Catchy_Nickname]

Did a pretty big smoke at the weekend. Made so much stuff, I think it'll last us till next weekend.

I tried pulled pork for the first time, and also a mustard/vinegar sauce for some of the ribs. I think the mustard/vinegar sauce is a South Carolina sauce, right? Not bad, but I prefer the tomato sauce I've worked on for ribs, though I will be doing the mustard/vinegar one again as it goes well with the pulled pork.

The pulled pork fresh off the BBQ was amazing--smoked it for 9 hours low and slow, then wrapped it and bumped the heat up a little for the last hour. Got an internal temp of 68*C.

 

Today I made quesadillas for the first time with some of the leftover pulled pork, and they went down very well with the family. I'll be making more tomorrow for lunch as we hunker down while Typhoon No.11 (hopefully) passes us by.

 

Not pictured: the smoke ayu (little river fish) and sardines which were also really good.

 

 

I smoked with an oak chunk, whisky oak chips, and peat powder. Anyone use peat powder here? I really like it, it gives a nice, slightly sweet rounded flavour, which balanced well with the sharpness of the oak smoke.

 

[GHIN n Juice]

I envy all of you.  My wife doesn’t eat pork or steak so I only grill salmon on cedar planks, shrimp and asparagus.  
 

Throw an extra one on for me boys!

[Bob Cat]

@No_Catchy_Nickname I just read your post in that beers voice.  Looks delicious.

[Robert72]

For the true gourmets....

 

[No_Catchy_Nickname]

1 hour ago, Bob Cat said:

@No_Catchy_Nickname I just read your post in that beers voice.  Looks delicious.

 

That must be the bottle talking!

[JohnnyCashForever]

2 hours ago, No_Catchy_Nickname said:

Did a pretty big smoke at the weekend. Made so much stuff, I think it'll last us till next weekend.

I tried pulled pork for the first time, and also a mustard/vinegar sauce for some of the ribs. I think the mustard/vinegar sauce is a South Carolina sauce, right? Not bad, but I prefer the tomato sauce I've worked on for ribs, though I will be doing the mustard/vinegar one again as it goes well with the pulled pork.

The pulled pork fresh off the BBQ was amazing--smoked it for 9 hours low and slow, then wrapped it and bumped the heat up a little for the last hour. Got an internal temp of 68*C.

 

Today I made quesadillas for the first time with some of the leftover pulled pork, and they went down very well with the family. I'll be making more tomorrow for lunch as we hunker down while Typhoon No.11 (hopefully) passes us by.

 

Not pictured: the smoke ayu (little river fish) and sardines which were also really good.

 

 

I smoked with an oak chunk, whisky oak chips, and peat powder. Anyone use peat powder here? I really like it, it gives a nice, slightly sweet rounded flavour, which balanced well with the sharpness of the oak smoke.

 

 

Ten hours on a kettle grill.  Well done.  I'm impressed.

[No_Catchy_Nickname]

1 hour ago, JohnnyCashForever said:

 

Ten hours on a kettle grill.  Well done.  I'm impressed.

 

Is that a subtle hint that you have an offset smoker😁? If so, I'm jealous.

 

My ideal setup would be a smokehouse, but the kettle grill I have now is a massive step up from how I first started:

 

Actually did pretty well with this, but it was too small for ribs and joints of meat. Pain in the Word not allowed to keep the heat up as well.

 

[Soloman1]

A friend in Yokohama had his MIL tell him to surround the grill from the neighbors so they wouldn’t be upset. You must live in Kansai? 🙂

[tleader]

Learning the ins and outs of this beauty. 
 

[MtlJeff]

Chipotle sausage and bacon pizza in the ol' brick oven

 

[Triple Lindy]

Had some friends over last night and cooked up reverse seared prime beef filets. Rested the steaks in a beef tallow and garlic bath prior to searing. Steaks were exquisite, but the real hit was the grilled corn. Grilled up the cobs on the gasser, painted them with Duke’s mayo, hit them with a dusting of Lane’s Scorpion rub and a healthy sprinkling of queso fresco and topped them off with chives. My wife made fantastic stuffed potatoes and a fresh spinach and strawberry salad. Served with a really nice Decoy Cabernet Sauvignon. No pictures though. As usual the liquid refreshments (Ghost margaritas prior to dinner) had me scrambling to make sure everything was cooked properly and hit the table all at the same time. DFW weather has taken a really nice turn - low humidity, high in the 80s, low in the 60s. Great night for cooking outside!

I’m so over spending hundreds of dollars in a restaurant on a really nice meal. Total cost of our meal above was less than $100 for all 4 people, most of which was spent on the prime beef and wine.

[Triple Lindy]

Another reverse sear, this time for Valentines Day with my bride. Dry brined for about 6 hours and seasoned to each filet to our individual tastes. Slow cooked on the KJ using a chunk of cherry wood at 250° until internal temp hit 125°. Rested the steaks while I got the sear burner on the gasser up to 800°+. Seared for about 90 seconds per side. Wife made kale cole slaw and smashed crispy baked red potatoes. Delicious!
 

Now that a fine meal has been consumed, I can break the news that I’m going for an iron fitting tomorrow….

 

 

 

Edited February 15, 2023 by Triple Lindy

[mshills]

Good looking cook there, nice work. 
 

I love cooking outside. Didn’t do as much last year as we are eating less meat in our household, so did a lot of fish on the gas grill. Will do a handful of pulled pork feasts as soon as the weather is a little better.

 

Amazing Ribs is a great resource. Lots of reviews, techniques, and recipes on there!

 

My equipment:

 

PK grill. If I had to go down to one unit it would be this one. Cast aluminum so it is indestructible, and you can cook any method you want with some effort. 
 

Weber Summit gas equipped with GrillGrates. For fish or quick weeknight grilling, not barbecuing!

 

Pit Barrel Cooker. For larger smoking than I want to do on the PK. Also used every year for thanksgiving turkey. You cannot make bad food in this thing.

 

WeberQ portable, for tailgating. 

[Triple Lindy]

39 minutes ago, mshills said:

Good looking cook there, nice work. 
 

I love cooking outside. Didn’t do as much last year as we are eating less meat in our household, so did a lot of fish on the gas grill. Will do a handful of pulled pork feasts as soon as the weather is a little better.

 

Amazing Ribs is a great resource. Lots of reviews, techniques, and recipes on there!

 

My equipment:

 

PK grill. If I had to go down to one unit it would be this one. Cast aluminum so it is indestructible, and you can cook any method you want with some effort. 
 

Weber Summit gas equipped with GrillGrates. For fish or quick weeknight grilling, not barbecuing!

 

Pit Barrel Cooker. For larger smoking than I want to do on the PK. Also used every year for thanksgiving turkey. You cannot make bad food in this thing.

 

WeberQ portable, for tailgating. 

We have similar resources and I love cooking outdoors! I’m a big fan of AmazingRibs because of their scientific explanations. That Memphis Dust is the best pork rub recipe I’ve found!

 

My earliest grilling memories are of my dad cooking burgers on what I assume was a PK Grill. I’m sure that thing is out there somewhere still cooking.

 

My lineup includes a Kamado Joe, Blaze natural gasser, Weber Kettle with a few accessories (Slow n Sear, OnlyFire pizza oven) and Pit Barrel Cooker. I had an offset for years, but finally gave it away to the crew who built our outdoor kitchen. I got tired of babysitting the fire for hours, storing wood and splitting it, etc.

 

Like you, my gasser is for quick cooks - fish, burgers, chicken breast, etc. Most of my smoking is now done on the KJ, but I’ll still pull out the PBC if I’m cooking several racks of ribs. The Kettle is pretty much relegated to pizza cooks, or if I have a big cook and need additional space. I would like to add a portable grill to the lineup for tailgating. Every now and then I’ll take my PBC, as it’s portable enough, but sometimes you just want a grill.

[TiScape]

On 9/7/2022 at 5:53 PM, tleader said:

Learning the ins and outs of this beauty. 
 

I got the exact same one about 2 months ago. So far so good! Feels like cheating, but love that I can do brisket or pork butt and put it on before bed as opposed to waking up at ~3am! 

[Triple Lindy]

I also posted this in the Links Lounge, but wanted to give this thread some love. Enjoyed the end of bourbon season while cooking a pan seared salmon with Tabasco jelly glaze. Oiled the filet and hit it with salt and pepper. Got the grill and skillet to 500° and put a nice sear on the the flesh side. Flipped the filet and coated the salmon with a heavy coat of Tabasco jelly. Cooked to 125° internal. Delicious! Bonus- my wife doesn’t like the skin so I got 2 helpings of crispy goodness.

 

 

 

 

 

 

 

[J_Tizzle]

I just finally refinished my Blackstone and I'm getting ready to do some chicken with asparagus and onion with a balsamic side, with a broccoli salad I made a few hours ago to let it marinate.  I had a BGE but smoking became too much of a job with it so I sold it before I moved and I'm considering a cabinet smoker that I can pull out of my John Deere room when its time to smoke, then put it up when its not.

 

Anyone have any experience/success with a cabinet smoker?  I was thinking something like this - https://www.lowes.com/pd/Masterbuilt-Digital-Electric-Smoker/5001374837.  but not exactly that one.  Mostly would want it for a family gatherings of 10-15 people or smoking a good hunk of meat for meal prep.

[TiScape]

46 minutes ago, J_Tizzle said:

I just finally refinished my Blackstone and I'm getting ready to do some chicken with asparagus and onion with a balsamic side, with a broccoli salad I made a few hours ago to let it marinate.  I had a BGE but smoking became too much of a job with it so I sold it before I moved and I'm considering a cabinet smoker that I can pull out of my John Deere room when its time to smoke, then put it up when its not.

 

Anyone have any experience/success with a cabinet smoker?  I was thinking something like this - https://www.lowes.com/pd/Masterbuilt-Digital-Electric-Smoker/5001374837.  but not exactly that one.  Mostly would want it for a family gatherings of 10-15 people or smoking a good hunk of meat for meal prep.

I‘ve had 2 Masterbuilt smokers. Great bang for the buck. My 2nd one lasted less then 2yrs before the electronics went out. Have the Traeger now. Big improvement, but also quite a bit more $. FWIW I never once got a smoke ring on a brisket w/the Marterbuilt. Every time w/the Traeger. But honestly more of a visual than a taste compromise. Masterbuilt def produced a “dirtier” smoke than the Traeger as well.

Edited March 5, 2023 by TiScape

[J_Tizzle]

1 hour ago, TiScape said:

I‘ve had 2 Masterbuilt smokers. Great bang for the buck. My 2nd one lasted less then 2yrs before the electronics went out. Have the Traeger now. Big improvement, but also quite a bit more $. FWIW I never once got a smoke ring on a brisket w/the Marterbuilt. Every time w/the Traeger. But honestly more of a visual than a taste compromise. Masterbuilt def produced a “dirtier” smoke than the Traeger as well.

 

Good to know.  I've heard with the Masterbuilts if you leave them outside the electronics take a beating, giving you the issues.  Was that the case with yours?

[TiScape]

13 minutes ago, J_Tizzle said:

 

Good to know.  I've heard with the Masterbuilts if you leave them outside the electronics take a beating, giving you the issues.  Was that the case with yours?

I don’t think so. My 2nd one was in the same place, covered and under an overhang just like my 1st. I only replaced the first one bcs it was a 30” and I went to the 40”. 

Edited March 6, 2023 by TiScape

[Triple Lindy]

We’ve had spectacular weather here in DFW recently. Took advantage and cooked Texas Twisted Chicken: seasoned chicken breast wrapped around a cream cheese stuffed jalapeño and then wrapped in bacon. Finished with Sweet Baby Ray’s Sweet and Spicy BBQ sauce. Served with El Mayor margaritas. Too good!
 

 

 

[CrabDaddy]

On 3/15/2023 at 9:52 AM, Triple Lindy said:

We’ve had spectacular weather here in DFW recently. Took advantage and cooked Texas Twisted Chicken: seasoned chicken breast wrapped around a cream cheese stuffed jalapeño and then wrapped in bacon. Finished with Sweet Baby Ray’s Sweet and Spicy BBQ sauce. Served with El Mayor margaritas. Too good!
 

 

 

That looks really good!!! Similar to armadillo eggs - I guess chicken instead of sausage. Do you mind sharing details - cook temp and internal temp?

[Triple Lindy]

23 minutes ago, CrabDaddy said:

That looks really good!!! Similar to armadillo eggs - I guess chicken instead of sausage. Do you mind sharing details - cook temp and internal temp?

Yes, very similar. Happy to share the details!
 

Coat the breasts with a thin layer of olive oil and season with salt, pepper and garlic powder. I cooked indirect at 300° until the bacon started to brown - probably 30-45 minutes. I target an internal temp of 160° for the breasts, so you’ll want to pull them by 150° because you still need cook time to tack up the rub and then the sauce. The butter and rendered bacon fat give you a little more flexibility because that juice will keep everything moist. Plus, the bacon wrap also protects the breasts. I use the pan to avoid toothpicks, as the pan helps keep the shape, as well as retaining the juices. I’ve used a small loaf baking pan before, that has 6 individual pockets that are just the right size, but I had 8 breasts for this cook.

 

Once the bacon has browned, pull the breasts out of the pan and dust them with your favorite rub. I used R Butts R Smokin Cherry Habanero. Place the dusted breasts on a rack and cook for 5 minutes or so to tack up the rub. Then give them a good coat of your favorite sauce, place back in the grill for another 5-10 minutes to tack up the sauce.

 

The internal temp on the breasts hit roughly 170° on my cook, which is a little high for chicken breasts, but they were incredibly juicy. That’s one of the good things with this cook - it’s pretty forgiving.

 

Enjoy!

 

 

Edited March 24, 2023 by Triple Lindy

[TiScape]

24 minutes ago, CrabDaddy said:

That looks really good!!! Similar to armadillo eggs - I guess chicken instead of sausage. Do you mind sharing details - cook temp and internal temp?

Saw ur avatar pic and thought @ALIF was posting ‘bout grilling! Haha

[CrabDaddy]

21 hours ago, Triple Lindy said:

Yes, very similar. Happy to share the details!
 

Coat the breasts with a thin layer of olive oil and season with salt, pepper and garlic powder. I cooked indirect at 300° until the bacon started to brown - probably 30-45 minutes. I target an internal temp of 160° for the breasts, so you’ll want to pull them by 150° because you still need cook time to tack up the rub and then the sauce. The butter and rendered bacon fat give you a little more flexibility because that juice will keep everything moist. Plus, the bacon wrap also protects the breasts. I use the pan to avoid toothpicks, as the pan helps keep the shape, as well as retaining the juices. I’ve used a small loaf baking pan before, that has 6 individual pockets that are just the right size, but I had 8 breasts for this cook.

 

Once the bacon has browned, pull the breasts out of the pan and dust them with your favorite rub. I used R Butts R Smokin Cherry Habanero. Place the dusted breasts on a rack and cook for 5 minutes or so to tack up the rub. Then give them a good coat of your favorite sauce, place back in the grill for another 5-10 minutes to tack up the sauce.

 

The internal temp on the breasts hit roughly 170° on my cook, which is a little high for chicken breasts, but they were incredibly juicy. That’s one of the good things with this cook - it’s pretty forgiving.

 

Enjoy!

 

 

Awesome! Appreciate all the detail!

[mshills]

22 hours ago, Triple Lindy said:

Yes, very similar. Happy to share the details!
 

Coat the breasts with a thin layer of olive oil and season with salt, pepper and garlic powder. I cooked indirect at 300° until the bacon started to brown - probably 30-45 minutes. I target an internal temp of 160° for the breasts, so you’ll want to pull them by 150° because you still need cook time to tack up the rub and then the sauce. The butter and rendered bacon fat give you a little more flexibility because that juice will keep everything moist. Plus, the bacon wrap also protects the breasts. I use the pan to avoid toothpicks, as the pan helps keep the shape, as well as retaining the juices. I’ve used a small loaf baking pan before, that has 6 individual pockets that are just the right size, but I had 8 breasts for this cook.

 

Once the bacon has browned, pull the breasts out of the pan and dust them with your favorite rub. I used R Butts R Smokin Cherry Habanero. Place the dusted breasts on a rack and cook for 5 minutes or so to tack up the rub. Then give them a good coat of your favorite sauce, place back in the grill for another 5-10 minutes to tack up the sauce.

 

The internal temp on the breasts hit roughly 170° on my cook, which is a little high for chicken breasts, but they were incredibly juicy. That’s one of the good things with this cook - it’s pretty forgiving.

 

Nicely done…..excellent! We tried to eat a lot better in our household so I did not make pulled pork once last year 😵.
 

I don’t think that will persist this summer, and am looking for my younger son to put on as much muscle as possible so I’m in search of ALL the chicken breast recipes. 

[Triple Lindy]

8 minutes ago, mshills said:

We tried to eat a lot better in our household so I did not make pulled pork once last year

I’m somewhat in the same boat, which really cramps my grilling! I’m cooking more fish, so I can get my fix that way, but it’s hard to stay away from the good stuff!

[CrabDaddy]

This weekend’s cook. Pork, BBQ sauce, and smoke - it don’t have to be complicated! 😁