Saturday is BBQ day V2 - smokin meats and takin pics

[usmctanker242]

Howdy All,

I mentioned a while ago that I picked up a new kamodo, the GrillaGrills Kong. The owner of the company is doing some good comparison videos of their products versus the competition's relatively similar products. While he's obviously biased, he is pretty straight forward with presenting the facts about the equipment. Here's the comparison of the Big Green Egg XL and the Kong.



I cook on my Kong at least twice a week and absolutely love it! It's obviously a very impressive upgrade over my old Akorn (still a good piece of gear though). I do love the double-tiered grill grate though it takes a bit of getting used to in terms of moving things around, especially if you're using a drip pan / water pan on the lower rack.

Edit: I love his footwear at about the 4:00 mark. LMAO they are always doing goofy shit with the gorilla costumes in their videos. haha

 

[weich]

Hey @weich,

How is that pellet smoker treating you? I'm still a bit "iffy" on pellet smokers myself, I was super close to buying one but backed out. I just can't justify the cost of the pellets when compared to wood, and then you also have to use electricity to run the damned things. haha I've had food off of them a few times and it's good, but there's just no real smoke flavor at all. Smoke ring, yes, but not much smoke flavor. How is yours working out?

Mine is great. My controller board went out, but that is likely due to the shitty electric in the house I am renting.

I think I get a great amount of smoke flavor and I don't think the cost of pellets is all that bad. I'm paying fifty cents per pound for the Green Mountain Grills brand pellets, and I've seen them go a lot cheaper.

I wouldn't get a pellet smoker if most of my meals were four hours and under, but you cannot beat this thing when you are doing shoulders for 12 hours or brisket for 24+.

I've had an improvised charcoal smoker, an off set barrel smoker, an electric smoker, and now this, and this is hand's down the best.

 

[usmctanker242]

Mine is great. My controller board went out, but that is likely due to the shitty electric in the house I am renting.

I think I get a great amount of smoke flavor and I don't think the cost of pellets is all that bad. I'm paying fifty cents per pound for the Green Mountain Grills brand pellets, and I've seen them go a lot cheaper.

I wouldn't get a pellet smoker if most of my meals were four hours and under, but you cannot beat this thing when you are doing shoulders for 12 hours or brisket for 24+.

I've had an improvised charcoal smoker, an off set barrel smoker, an electric smoker, and now this, and this is hand's down the best.

Thanks for the reply, sorry I didn't notice it until now. Sounds like a good deal you have going on there man... guess I'm just stubborn because I really do enjoy playing with wood all night long... oh, that didn't sound good. haha But I really enjoy putting splits into the firebox and the smell is just amazing... I recently discovered that I can get pecan wood in my area, though only in small amounts, and it's by far and away my favorite wood right now.

 

[usmctanker242]

Hey All,

So I finally decided to treat myself to a nice prime-grade brisket from Lobels. Out here in eastern NC I can't get my hands on anything besides Select-grade as we're a hog area rather than cattle. Any tips or anything I should look out for when cooking a prime-grade versus a select-grade? I'm probably looking at using a mix of pecan and oak, using my same rub, and cooking on my Yoder Cheyenne offset smoker. I'm not really looking at wrapping as I'm kind of getting away from that practice because I'm loving the crunchy bark.

 

[Gorack]

Smoked some salmon tonight. Did a batch of jerked chicken thighs first but didn't take pics of those. Got potatoes on now for smoked wasabi mashed potatoes.

 

[mushishi]

Costco had turkeys for 99 cents a lb. and $an additional 5 off at register. Smoked that sumnabitch and had turkey salad sandwiches, turkey pot pie, made turkey broth, and the dogs feasted all week.

 

[usmctanker242]

Anybody ever tried making "faux burnt ends" from a beef chuck roast? I've been dabbling in all kinds of BBQ over the last few months and thought I would give this a try. Picked one up last night and going to smoke it for the SuperBowl. Looking at cooking it at about 250 over oak, probably 8-10 hours unitl about 190F internal, then dicing / saucing, and maybe another 2-3 hours to caramelize everything.

I have decided to open my own BBQ catering / concession stand here this summer. I'm doing all of the paperwork now, getting the permits, but the big problem is figuring what is and isn't legal. It's not legal to cook out of my house, so I kind of have 2 options : commissary kitchen or a food truck which meets certain criteria. The commissary kitchen is an easier route, only problem is the closest one is about 40 miles away. haha I would do the food truck, but getting a good truck in reasonable condition with the necessary criteria is looking to be at least $25K.

I'm excited about it... been smoking almost everyday this week, just sitting out there with the fire all night enjoying the aroma. Hoping to have this thing up and running, at least in some capacity, by May/June timeframe. I'm looking at doing a Texas style brisket, Kansas-City style pulled pork and spare ribs, along with some southern sides like cornbread, along with coleslaw and Mac and Cheese. If anybody has any experience or pointers I'd appreciate it.

Cheers all.

 

[Hank The Tank]

Anybody ever tried making "faux burnt ends" from a beef chuck roast? I've been dabbling in all kinds of BBQ over the last few months and thought I would give this a try. Picked one up last night and going to smoke it for the SuperBowl. Looking at cooking it at about 250 over oak, probably 8-10 hours unitl about 190F internal, then dicing / saucing, and maybe another 2-3 hours to caramelize everything.

I have decided to open my own BBQ catering / concession stand here this summer. I'm doing all of the paperwork now, getting the permits, but the big problem is figuring what is and isn't legal. It's not legal to cook out of my house, so I kind of have 2 options : commissary kitchen or a food truck which meets certain criteria. The commissary kitchen is an easier route, only problem is the closest one is about 40 miles away. haha I would do the food truck, but getting a good truck in reasonable condition with the necessary criteria is looking to be at least $25K.

I'm excited about it... been smoking almost everyday this week, just sitting out there with the fire all night enjoying the aroma. Hoping to have this thing up and running, at least in some capacity, by May/June timeframe. I'm looking at doing a Texas style brisket, Kansas-City style pulled pork and spare ribs, along with some southern sides like cornbread, along with coleslaw and Mac and Cheese. If anybody has any experience or pointers I'd appreciate it.

Cheers all.

I've never heard anyone talk about it before but I make faux burnt ends out of pork shoulder all the time, in fact they are my favorite smoke. Smoke w/ rub till 160-180, cube up, mix with rub and sauce in a pan, stir occasionally, till perfect.

 

[usmctanker242]

I've never heard anyone talk about it before but I make faux burnt ends out of pork shoulder all the time, in fact they are my favorite smoke. Smoke w/ rub till 160-180, cube up, mix with rub and sauce in a pan, stir occasionally, till perfect.

Yeah, I post on the Reditt BBQ and Smoking forums every now and again and there's quite a few different posts talking about it. It looks really good and most people say while it's not exactly the same, it is pretty close. I prepped the chuck roast a few hours ago with a marinade and cut out the really hard, solid fat. Overall it has a very high amount of marbling, very similar to a brisket point, so I think it will work. I will post pics either tomorrow or sometime Monday.

 

[milkmandanl]

First course is done....smoke wings

Bought these pre fried at local grocery store....hot and spicy is what they call them and they are....but I still tossed them in Frank's post foto

 

[milkmandanl]

Brats are done.....and so are the thighs...dark mahogany brown...ribs have 2-3 hours of smoke to go!

 

[usmctanker242]

Hey all, Go Falcons!

Anyways, I did some "Pig Shots" tonight for the first time. Un-fucking-believeble!

I forgot to rotate the tray inside the cooking chamber of my offset, so that's why everything on the right side is a bit crispy, but these things were just amazing!

Here's the recipe, highly recommend giving them a shot.
http://eggheadforum.com/discussion/1141456/pig-shots


Milkman, wings look good.

 

[TankAbbott4Eva]

Did a pork shoulder yesterday on the Weber. The snake went out halfway through so the cook took about 10 or so hours, turned out pretty good though. Cajun rub with brown sugar and some plum wood chips to smoke, with some texas style baked beans on the side.

 

[TankAbbott4Eva]

 

[usmctanker242]

@TankAbbott4Eva,

Amazing bark on that pork butt, looks great!

 

[TankAbbott4Eva]

@TankAbbott4Eva,

Amazing bark on that pork butt, looks great!

Yeah it came out well. I was in a bit of a hurry so had to foil halfway through to try and speed it up. I try not to foil given I think you need to sacrifice the bark a bit when you do so but was happy with the outcome.

 

[usmctanker242]

Here's my faux burnt ends from a chuck roast :

Overall, not going to do them again. They were OK, they had the same texture as a burnt end, but the chew is more like a pulled beef and I just don't like them very much. I smoked them over oak until they hit about 180F, then cubed them, tossed them in a bit of beef stock and a Texas BBQ sauce, and then put them in the oven, covered, for about 3 hours to caramelize. Same procedure I do with brisket burnt ends, but the temp is a bit different. Overall good try, but not very pleasing in my opinion.

 

[PUO3]

Here's my faux burnt ends from a chuck roast :

Overall, not going to do them again. They were OK, they had the same texture as a burnt end, but the chew is more like a pulled beef and I just don't like them very much. I smoked them over oak until they hit about 180F, then cubed them, tossed them in a bit of beef stock and a Texas BBQ sauce, and then put them in the oven, covered, for about 3 hours to caramelize. Same procedure I do with brisket burnt ends, but the temp is a bit different. Overall good try, but not very pleasing in my opinion.

Was it just the cut of meat?

 

[FyrFytr998]

Just started a new crew bid at the firehouse with a guy that regularly enters BBQ competitions. Gonna be a fat and happy two years.

Showed up the first shift with a wood smoker and a slab of pork. Good times.

 

[MASShole]

I smoked some wings yesterday. Turned out amazing.

24 hour salt/sugar brine. Then for buffalo I did a bunch of buffalo sauce and some chicken dry rub, let that sit for 4 hours in the fridge. I also did salt/pepper/Stubb's BBQ for the others and let that sit for 4 hours.

Smoker at 275, dropped to 210 when putting meat in, smoked for a little over an hour, finished in oven at 300 for 10 mins, bam. So delicious.