BBQ and Grilling megathread

[mrkajz44]

I looked into the slow n sear once but couldn't seem to justify the price. My Weber kettle came with charcoal baskets already so that's your "sear" part of it. For the "slow" I just stack charcoal in a ring around the base and put wood chunks on those and I feel like I get the same smoking effect.

Seemed like I could recreate what it offers for free and the price tag was pretty high for what you were getting.

[darockwilder]

Originally Posted by Makarov

I have the original version (didn't know there was a deluxe version) but I unequivocally recommend it. Opens up so many options (including turning your kettle into a serviceable little smoker). I definitely recommend getting a good quality air thermometer and meat thermometer as well.

Wow, I've never heard of this unit before. It looks pretty interesting.

[stang]

Originally Posted by PaperBagger'14

On lean roasts ill usually inject with melted butter or even leftover bacon grease if we had some for breakfast. Coffee would be a fun one to try too

Want to go into Injecting?

What do you use?
When do you do it?
How much?
One time or throughout the cook?

[indes]

It depends what you're cooking but I usually just whip up a small brine to inject.

Last pulled pork I made I just looked up a pulled pork brine and modified it to have stronger flavours and less water. I usually give it a stab every couple of inches, you can see the meat swell as you do it.

For beef I'll do the same thing but use water brown sugar and whatever seasoning I'm using.

It's more of an art than I science from my experience. I do find it really adds to the flavour, even when I brine/dry rub something (which is always) I'll inject it.

[guzzy]

Originally Posted by stang

Want to go into Injecting?

What do you use?
When do you do it?
How much?
One time or throughout the cook?

i love cajun butter injection on leaner cuts (especially pork loins or turkey). I once did an orange / whiskey butter on a pork loin and it was amazing. I also used the same butter to mop/baste as it smoked.

I do it the day before and use as much as you think you need. A lot of time the meat swells and the injection starts leaking out. Good sign you are done.

You can also use broths and add seasoning/rubs to injection liquids.

[Regorium]

Originally Posted by DownhillGoat

Anyone using a Broil King pellet smoker? Looking at upgrading my Traeger next year and was thinking the heavy-insulated Traeger - but I like the Broil King brand.

I got one about 2 months ago (Broil King Regal Pellet 500) and it's an absolute tank. I think it has basically all the physical features of the Traeger Timberline but at Ironwood prices. I've cooked all the basic meats on it so far and it's worked amazingly.

However, I will say that the temperature control at the low end is really poor - Realistically the lowest it'll go is 225F which is fine for most smoking, while the Traeger goes down to 180 or so. The Broil King app is also very rudimentary - I've used it mainly as a remote which works fine but that's it.

[Two Fivenagame]

Strang - a good thing to remember when injecting:

make sure your rub is on first!

[stang]

Originally Posted by guzzy

i love cajun butter injection on leaner cuts (especially pork loins or turkey). I once did an orange / whiskey butter on a pork loin and it was amazing. I also used the same butter to mop/baste as it smoked.

I do it the day before and use as much as you think you need. A lot of time the meat swells and the injection starts leaking out. Good sign you are done.

You can also use broths and add seasoning/rubs to injection liquids.

What kind of injector are you using?

[guzzy]

Originally Posted by stang

What kind of injector are you using?

Its a broil king injector. They are around $15. Just get something with a large diameter needle. You want to be able to pass the seasoning/spices through it.

[Two Fivenagame]

Smoked some ribs today with apple and pecan chunks. Mopped with some random home made BBQ sauce - made sure to include the soy!

So, so good. Great smoke, fall off the bone, dayum.

Spoiler!

[Maritime Q-Scout]

I've never BBQ'ed with charcoal. Seems like it'd be a weekend thing, but during the week and for quick stuff like hot dogs propane would be the way to go.

That said, would it be worth getting a cheap charcoal BBQ to play with? Is the $20 Walmart special going to be reasonably serviceable as a secondary grill over say a Weber?

[PaperBagger'14]

Originally Posted by Two Fivenagame

Smoked some ribs today with apple and pecan chunks. Mopped with some random home made BBQ sauce - made sure to include the soy!

So, so good. Great smoke, fall off the bone, dayum.

Spoiler!

This right here is the dream, that's beautiful.

I did some beef short rib chunks today, Brazilian BBQ seasoning, spritzed with coffee. Sweet baby rays BBQ sauce and 3 hours @160f and 3 hours at 225f. Wasn't fall off the bone, but had a perfect rib consistency.

[I-Hate-Hulse]

Originally Posted by Maritime Q-Scout

I've never BBQ'ed with charcoal. Seems like it'd be a weekend thing, but during the week and for quick stuff like hot dogs propane would be the way to go.

That said, would it be worth getting a cheap charcoal BBQ to play with? Is the $20 Walmart special going to be reasonably serviceable as a secondary grill over say a Weber?

That's totally a valid way to approach this. My family wouldn't have the patience for charcoal all the time (and I don't have the time). Charcoal only comes out when I have zero planned for the day - so the gasser and a charcoal grill it is.

As for a cheap charcoal BBQ - a Weber Original Kettle is a great way to go. At $159 it's not much more than the cheap Walmart specials at $100. (yes you want one with a lid). I'd recommend a 22" at minimum - you need leave room for indirect cooking.



https://www.homedepot.ca/product/web...2740?rrec=true

[Weitz]

Smashed some ribs using a home made rub and about a 2:45-2-0:30 method. We’re absolutely fantastic as usual. Threw on some Brats from Jan’s as well and they were amazing.

[DoubleF]

Originally Posted by Maritime Q-Scout

I've never BBQ'ed with charcoal. Seems like it'd be a weekend thing, but during the week and for quick stuff like hot dogs propane would be the way to go.

That said, would it be worth getting a cheap charcoal BBQ to play with? Is the $20 Walmart special going to be reasonably serviceable as a secondary grill over say a Weber?

I bought this one for $45 and I used it quite a bit last summer. I also bought an electric charcoal starter. At the time, I thought, worst case scenario, I still have a cooler bag.

BBQ Croc Cool Grill – Portable Charcoal Grill & 4 L Capacity Cooler All in One - Premium Quality with Thick Carbon Steel Grills and Thick Sturdy Legs, Grill Lifter and Shoulder Strap Included https://www.amazon.ca/dp/B07NYTFQKW/...ing=UTF8&psc=1

It works well for charcoal cooking. It's perfect for a foray IMO without blowing 3-4x that on a Weber if you aren't sure you'd want to commit. Flavors are way better than gas bbq. After playing with this one, I'm convinced I want to upgrade to a kamado styled bbq.

[rbochan]

Originally Posted by Maritime Q-Scout

I've never BBQ'ed with charcoal. Seems like it'd be a weekend thing, but during the week and for quick stuff like hot dogs propane would be the way to go.

That said, would it be worth getting a cheap charcoal BBQ to play with? Is the $20 Walmart special going to be reasonably serviceable as a secondary grill over say a Weber?

I used one of the cheap square ones for years until a chunk of tree fell on it and crushed it. Then I picked up a 26" Sears kettle, display model ($23!!), which I've been using over 20 years now. Keep the bottom as clean as you're able (try not to get the bottom wet) and they'll last. Charcoal ash is caustic and will eat right through whatever chineseum it's made out of in no time. No need to pay over $100 for a "brand" that doesn't do any more than a cheap one, IMO.

Oh, and get a chimney starter, you'll be glad you did.

[DionTheDman]

Charcoal doesn't have to be a super time consuming affair. No, it will never be as fast as just lighting a gas/propane grill, but it doesn't have to take 45 min or more to get it going.

It may be obvious to say, but the key to getting charcoal to light and a good fire going is airflow. Typically when you would start a charcoal grill, you start your light with a cube or whatever, and then let the ambient air start the charcoal. However, if you want to speed up the process, introduce more air via fan or other forced air method. I've been doing this for a couple of years now and I can get my charcoal going in 15-20 mins no problem.

[PaperBagger'14]

Originally Posted by stang

Want to go into Injecting?

What do you use?
When do you do it?
How much?
One time or throughout the cook?

I experiment around a ton, but as a baseline you can't go wrong with butter or beef/chicken stock. They're plain, easy and tasty. I have a Traegar injector with wide holes that seasoning can pass through.

I inject a buttload with simple things like butter and stock, like as much as I can get in it. With something flavored like coffee or a dark stout beer I'd be a little more liberal. I've also only injected once because of how much volume I'm pumping in, but it might be worthwhile to try out doing it multiple times.

[InglewoodFan]

Trying to broaden my range of grilling recipes, beyond the usual burgers, steaks, chops. Tonight was Tikka style chicken kebabs and grilled pineapple. I marinated the pineapple wedges in tequila with some hot chili powder, lemon and lime juice. Grilled them on a medium grill, turned out pretty fantastic.

[troutman]

How do you feel about outdoor gas fireplaces vs. wood fireplaces?