BBQ and Grilling megathread

[PaperBagger'14]

225 for sure. I did one a few weeks ago and it took about 14 hours + 2 hours resting time. Internal temp should be around d 195-200 max. The resting time is very important as well. If you try to cut it in slices without resting it comes out more like pulled pork instead of the nice slices you want.

[Wormius]

Bacon on the BBQ? Yay or nay? Just looking for options that require less kitchen cleanup. Even cooking in the oven is a mess, and although I don’t mind the smell of bacon lingering in the house for days... not everybody is cool with it.

[bagofpucks]

Do you have a side burner on your BBQ? I haven’t tried it, but my buddy does it that way with great results.

[Wormius]

Originally Posted by bagofpucks

Do you have a side burner on your BBQ? I haven’t tried it, but my buddy does it that way with great results.

No. Was just thinking of laying it on the grill. I suppose that would have some potential for a major flare up.

[Weitz]

Originally Posted by Wormius

No. Was just thinking of laying it on the grill. I suppose that would have some potential for a major flare up.

Yes. Don’t do that.

On a sheet works well though.

[Jimmy Stang]

^ Yeah - on a baking sheet is good. Directly on the grill would be a flaming, greasy mess.

My favourite way to do bacon, whether in the oven or on the BBQ, is to use a cookie sheet AND a cooling rack. The grease drips through and collects in the sheet and the bacon is nice and crisp on the rack. If you're feeling fancy you can glaze it with maple syrup nearer the end and then crack some pepper over it.

[Pizza]

Originally Posted by Jimmy Stang

^ Yeah - on a baking sheet is good. Directly on the grill would be a flaming, greasy mess.

My favourite way to do bacon, whether in the oven or on the BBQ, is to use a cookie sheet AND a cooling rack. The grease drips through and collects in the sheet and the bacon is nice and crisp on the rack. If you're feeling fancy you can glaze it with maple syrup nearer the end and then crack some pepper over it.

This man bacons

[gasman]

Did a couple of beer in the butt chickens, used half can of beer under each with a shot of bourbon.

Brined the chickens 12 hours in a salt, sugar, soy sauce brine.

Simple dry rub on the birds for seasoning

30 minutes at 200
1h30 @325

Sugar maple wood pellets on the GMG Daniel Boone.

Protip, make sure you take the labels off craft beer cans, many of them are plastic, I caught this about 1 minute after putting the birds on the grill luckily.

[DoubleF]

Originally Posted by Wormius

Bacon on the BBQ? Yay or nay? Just looking for options that require less kitchen cleanup. Even cooking in the oven is a mess, and although I don’t mind the smell of bacon lingering in the house for days... not everybody is cool with it.

That just sounds like a grease fire ready to go.

I sous vide my bacon and then finish it off on a pan. I do the same with breakfast sausages and swedish meat balls. I finish it off with blueberry jam instead of maple syrup though. Sometimes I'll even add a splash of hot sauce or chili flakes too.

The method Jimmy Stang posted, has higher capacity and would probably be perfect every single time.

[stang]

Did chicken wings in the smoker... omg they were good.

[bossy22]

My wife hates the smell lingering so I do bacon on the bbq in a cast iron frying pan. It works well, and doesn't stink up the house.

[CroFlames]

Originally Posted by CroFlames

Long shot, but here goes:


I bought a Weber Genesis II 4-burner natural gas grill. Wow, what a great grill. I've had it about 1.5 years.



My problem is it only works sometimes. I'll grill something for dinner, preheat the grill full blast no problem. Turn it down to desired temp then grill.



I'll go back a few days or a week later, turn it on and, nothing. No gas is getting to the burners. There's no smell and no distinct but subtle hissing of the gas entering the burners. I try full blast, medium, minimal, nothing. I disconnect the hose from the house, and I use a tool or my finger to press down on the stopper and gas comes out. I killed the pilot light on my gas fireplace incase there wasn't enough gas pressure or something, and the grill still doesn't get any gas. Super frustrated, I have to think of something else for dinner.


I go back a week later, and the damn thing works again.



Does anyone have any ideas? I gotta think there's a blockage or something in the hose (it's not kinked anywhere) but it doesn't explain why it works 50% of the time. I plan on calling Weber, but I thought I'd poll the horde here.

Originally Posted by Red

When you turn the grill off after making your dinner, do you turn the knobs to OFF position and then turn gas off at the "floor" or wherever your gas line is or do you turn the gas off at the floor first with your knobs in the ON position?


I believe you should always shut the gas source off before touching the knobs.
What you describe sounds a lot like air in the gas line.

I used this method 3 times I believe since I wrote the post with 100% success.



Thank you for the tip.

[CroFlames]

What model smoker is that?

[Incogneto]

Thinking about being spendy and picking up this bad-boy. Anyone with a Napoleon Prestige have Positive/Negative comments for me before I drop cash?
https://barbecuesgalore.ca/collectio...00rsib-propane

[Poe969]

I have the model from last year, it's almost the exact same and I absolutely love it. I don't have the rotisserie for it yet but I did just get the "smoke tube" or whatever it's called for it.

I love it, I have the natural gas hookup and I haven't had a single issue with it. If anything it gets too hot too quickly. Totally worth it IMO, you deserve it.

[stang]

Originally Posted by CroFlames

What model smoker is that?

Me? Mines an egg charcoal smoker.

[Weitz]

So I did my brisket on Saturday. Had a few too many beers Friday night and got it on a little late at 9 am. Went with 235 for a temp. After 8 hours it hit 203 so I pulled it off and then rested it for an hour in FTC. It turned out ok for my first time. Maybe a tad dry. My buddy came over and he’s a long time smoker and said it was way better than his first attempt haha. Still some kinks to work out.

[DoubleF]

Originally Posted by stang

Me? Mines an egg charcoal smoker.

Like, a big green egg? Or just garden variety Kamado styled BBQ?

Would you recommend that style of BBQ? I'm really tempted and curious to know whether it's worth it to get one to "play with", so that I can start to bug my wife to let me acquire one.

I saw Lowes was selling a Kamado Joe for $300 off ($999) and I am super tempted, but I'd rather spend closer to $500-600 ish than 1G for a ceramic Kamado BBQ that wouldn't be my main BBQ.

[Canadianman]

^ I find it more helpful to go by probe tenderness rather than internal temperature for briskets.

When it probes like butter, I pull it. Let it rest at least an hour before cutting.

[Weitz]

Originally Posted by Canadianman

^ I find it more helpful to go by probe tenderness rather than internal temperature for briskets.

When it probes like butter, I pull it. Let it rest at least an hour before cutting.

Yah I did some tests and I thought it was good but I think some more time would have helped. All written down for next time though!