BBQ and Grilling megathread

[Canadianman]

Originally Posted by PaperBagger'14

What's everyone grilling tonight? I have a pork tenderloin marinating in coffee and korean bbq seasoning as we speak.

made 5lb of pork belly burnt ends for family bday party yesterday.

Was all eaten.

Damn that stuff is meat candy.

[MoneyGuy]

Getting ready to smoke a beef roast. I’ll try to keep it rare in the centre.

[PaperBagger'14]

Dont forget the pictures! I've got some beef ribs primed for tonight. The pork tenderloin yesterday came out fantastic.

[keratosis]

Originally Posted by Azure

Found this.

https://blackearthgrills.com/

The Teppan is pretty interesting. Actually looks like an amazing idea to be honest.
Concept of a two in one unit is interesting as well.

They are costly, but from what I've seen people really like them.
Made in Manitoba. Most BBQs are made in China?

Wow, I love that Teppan grill and their free standing.
Probably be the last grills I'd ever have to buy though.

[stang]

Originally Posted by MoneyGuy

Getting ready to smoke a beef roast. I’ll try to keep it rare in the centre.

I can’t do a roast right. Never melts, always tough. I can get good flavour though. Just tough

[Ducay]

Got a chicken brining for tonight. Now I just gotta decide if I smoke it whole vertically or spatchcock it....

[malcolmk14]

Originally Posted by Ducay

Got a chicken brining for tonight. Now I just gotta decide if I smoke it whole vertically or spatchcock it....

Do it whole!

[CarlLester]

Originally Posted by Ducay

Got a chicken brining for tonight. Now I just gotta decide if I smoke it whole vertically or spatchcock it....

Spatchcock it.

This recommendation was sent at same time as one above and was not made solely for being contradictory!

[chedder]

I tried to do a pulled pork on the traeger with a pork loin yesterday. Turned out ok but I think that cut is too lean. Looks like people use shoulder.

[Weitz]

I vote spatchcock too. I have had better results.

[Ducay]

Ya, might try spatchcocking since I've never done that and probably smoked about 15 whole chickens on the vertical roaster. Might do it up at 375 too for 45min-1hour, rather than at 225/250 for 2hr.

Originally Posted by chedder

I tried to do a pulled pork on the traeger with a pork loin yesterday. Turned out ok but I think that cut is too lean. Looks like people use shoulder.

Ya, pulled pork should always be the shoulder (or similar) since that cut is loaded up with fat and connective tissues that need low & slow to melt and be juicy. Loin is just a hunk of lean meat, time isn't going to help it much.... that's BBQ though, its all a learning process.

[Robbob]

After finding out the hard way my old meat thermometer crapped out, any recommendations for a decent wireless? I have the Thermapen instant, but looking for something new that will be used in oven, bbq, and smoker.

[bc-chris]

Originally Posted by Robbob

After finding out the hard way my old meat thermometer crapped out, any recommendations for a decent wireless? I have the Thermapen instant, but looking for something new that will be used in oven, bbq, and smoker.

i have the maverick wireless thermometer. i really like it and it's been great over the years. i like it becuz it can take 2 probes - one for the smoker and one for the meat. a buddy has one very similar to mine, except his transmits to his phone. he loves it!


https://steamykitchen.com/43468-mave...-giveaway.html

[Robbob]

I was looking at some with the multi probes like:

BFour

Also was looking at the Meater, but not sure if it worth paying almost 3x for it.

[InglewoodFan]

Originally Posted by bc-chris

i have the maverick wireless thermometer. i really like it and it's been great over the years. i like it becuz it can take 2 probes - one for the smoker and one for the meat. a buddy has one very similar to mine, except his transmits to his phone. he loves it!


https://steamykitchen.com/43468-mave...-giveaway.html

I have a slightly beefier Maverick , four probes instead of two and I find it stays connected slightly better than my older Maverick. Plus good weatherproofing because sometimes you end up cooking in the rain. But in general they are a quality product. Have been using them for years.

[Ducay]

Originally Posted by bc-chris

i have the maverick wireless thermometer. i really like it and it's been great over the years. i like it becuz it can take 2 probes - one for the smoker and one for the meat. a buddy has one very similar to mine, except his transmits to his phone. he loves it!


https://steamykitchen.com/43468-mave...-giveaway.html

I have the same Maverick, (it was the bees knees a few years back) and I like it because the temps are reliable. That said, its pretty clunky to use, and not phone-enabled. Plus having to lug around the separate receiver is a bit of a pain.

I'd definitely go for a wifi enabled one if I were buying now. Just ensure its not bluetooth only, as the range on those will be useless.

If cost is no option go for the Thermoworks one - 4 probe and Wifi and the legendary Thermoworks (Thermapen/pop) accuracy.

https://www.thermoworks.com/Signals

[Two Fivenagame]

Maverick here as well. Super reliable, durable and easy to use.

[TorqueDog]

I have the Weber iGrill 2. Comes with two probes, and extra probes are $23. It supports up to four probes, and offers both ambient and meat probes on one unit.

I love it.

[PaperBagger'14]

I had the weber iGrill mini, it did a good job and has a pretty great app. My issue with it was I burned through 3 probes in 2 years and I couldn't find any at home depot to replace them, they were amazon orders.

Now I just use some trusty old LCD display clunker with no wifi or app and its fantastic

[Robbob]

Thanks a lot for input, really appreciate it.

I heard about these guys listening to Fan960, for those in the Calgary area.

https://backyardmeats.ca/

Quickly looked at them and it looks intriguing. Anyone try them?