BBQ and Grilling megathread

[Northendzone]

Originally Posted by DoubleF

Says the guy who brined a ham.

I'm just bugging you. It just depends on your tastes. Yellow mustard is sour. Deli or brown mustard isn't too much more expensive than yellow mustard, but it's spicier with a bit more depth in flavor. It goes great on hot dogs too.

On a side note about sandwiches... smoked grilled cheese on the BBQ... so simple, so awesome. Easy to add small things to it and elevate it (my buddy liked adding cold cuts to his grilled cheese).

Buying those frozen Naan and heating it up on a charcoal BBQ with a honey slather is also really tasty too.

no worries. i thought it was funny, and tried to one up ya.......

[PaperBagger'14]

So last weekend I picked up a pork rib roast and smoked it. Never tried one before, didn't look up a recipe and winged it. Verdict: Awesome. The loin portion came out like a fantastic pork chop and the rib portion like a perfect pork rib.

Spoiler!

[Delgar]

Wow, you did a great job on those ribs. Congrats. What did you smoke them on?

[PaperBagger'14]

7 hrs @225f. 4 hours of open smoke, 3 hours wrapped in butcher paper. Traegar black Saskatchewan seasoning and bbq sauce for half an hour.

[Jimmy Stang]

A day late to the sandwich party, but my wife and father-in-law pronounce it "sang-wich". After years of mocking them, this thread prompted me to Google it, and it turns out that sangwich is common among native Italian (and Spanish speakers). And their kids that grew up around it, in my wife's case.

https://www.grillsdetaronja.com/en/s...h-vs-sangwich/

[DoubleF]

Originally Posted by Jimmy Stang

A day late to the sandwich party, but my wife and father-in-law pronounce it "sang-wich". After years of mocking them, this thread prompted me to Google it, and it turns out that sangwich is common among native Italian (and Spanish speakers). And their kids that grew up around it, in my wife's case.

https://www.grillsdetaronja.com/en/s...h-vs-sangwich/

Have any of you mastered a specialty that you can call the "Stang~wich"?

[CroFlames]

Originally Posted by PaperBagger'14

So last weekend I picked up a pork rib roast and smoked it. Never tried one before, didn't look up a recipe and winged it. Verdict: Awesome. The loin portion came out like a fantastic pork chop and the rib portion like a perfect pork rib.

Spoiler!

Do you use a pellet smoker or something different?

[Northendzone]

i keep meaning to look when i am out grocery shopping; however, is butcher paper widely available - say superstore or wal-mart?

[DoubleF]

Originally Posted by Northendzone

i keep meaning to look when i am out grocery shopping; however, is butcher paper widely available - say superstore or wal-mart?

At large grocery stores like Superstore and Walmart, yes it's available... but the amount of times I've seen they're "sold out" when I need it is annoyingly high.

I usually end up going to and successfully acquiring it at a Co-op, Safeway or Save-on when I run into this issue.

[PaperBagger'14]

Originally Posted by CroFlames

Do you use a pellet smoker or something different?

Traegar pellet smoker. If I had more room I'd get an offset, love the idea and technicality of them.

[DoubleK]

Originally Posted by Northendzone

i keep meaning to look when i am out grocery shopping; however, is butcher paper widely available - say superstore or wal-mart?

I got sick of looking for it and ordered a giant roll off Amazon

[Wormius]

Originally Posted by Wormius

My wife gave away my thermometer to somebody who needed it more than me, but I still want one.. plus my oven probe one from IKEA finally bit the dust.

Anyone familiar with this? I have never heard of this brand, and it pretty much only place that has them is BBQ Galore.

https://barbecuesgalore.ca/products/...al-thermometer

Had to pick up a few things at BBQs Galore and asked about the Brander ones and the guy didn’t recommend them. I ended up getting a $39 ThermoPop pen-style instant read one. Only thing I don’t really care for is the temperature is right-justified on the display instead of centred, and the buttons are a little stiff to press. Otherwise, it is definitely fast, so at least my arm won’t be burning while waiting for the temp to stabilize.

[CarlLester]

Originally Posted by Northendzone

i keep meaning to look when i am out grocery shopping; however, is butcher paper widely available - say superstore or wal-mart?

Wholesale Club has big rolls of butcher paper.

[blender]

I've smoked a bunch of stuff with success, but never tried a sirloin tip roast. It's a pretty lean cut, so I'm a little concerned about drying it out and I've seen some conflicting info on finish temperatures.
Any advice from experience?

[PaperBagger'14]

I've never done a sirloin tip, but I'd probably try something similar to a tri tip roast. Smoke it low and slow until it hits about 125f-130f, pull it off the smoker and get a pan for searing it filled with butter. Sear the outside and remove from searing pan @135f for a medium rare. Basically whatever temp you want your finished roast at, start searing it 5-10 degrees early

[keratosis]

We used to do Brazilian BBQ's it was basically salt and oil. Temps I don't remember because we always did it over charcoal. I do recall it taking a few hours on indirect heat. Turned out very well, served with farofa and a chopped tomato, onion and vinegar sauce that I can't remember the name of right now. Just remember to slice the beef thinly and not too big of pieces. Oh and rice, have to have rice.

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[keratosis]

Molho al campahna.

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[Delgar]

Originally Posted by keratosis

We used to do Brazilian BBQ's it was basically salt and oil. Temps I don't remember because we always did it over charcoal. I do recall it taking a few hours on indirect heat. Turned out very well, served with farofa and a chopped tomato, onion and vinegar sauce that I can't remember the name of right now. Just remember to slice the beef thinly and not too big of pieces. Oh and rice, have to have rice.

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Do you mean you pre-slice the beef?

[keratosis]

Originally Posted by Delgar

Do you mean you pre-slice the beef?

No afterwards.

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[Delgar]

So, Picanha? I've wanted to try that, am not sure I'd do it properly.

https://en.wikipedia.org/wiki/Picanha